CN114698853A - Low-swelling dietary fiber and preparation method thereof - Google Patents
Low-swelling dietary fiber and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
The invention relates to the technical field of dietary fiber modification. The invention provides a low-swelling dietary fiber and a preparation method thereof, and the low-swelling dietary fiber comprises the following steps: and mixing the water solution of the dietary fiber powder with negative electricity with the water solution of the alkaline protein, and drying to obtain the low-swelling dietary fiber. The low-swelling dietary fiber prepared by the invention modifies the original characteristics of the dietary fiber, and avoids the problems of increased food hardness and poor quality caused by strong water-holding capacity of the dietary fiber.
Description
Technical Field
The invention relates to the technical field of dietary fiber modification, in particular to low-swelling dietary fiber and a preparation method thereof.
Background
The dietary fiber is a mixture of plant carbohydrates (cellulose, hemicellulose, pectin, gum, resistant starch, inulin and the like) and a class of compounds combining lignin and other non-carbohydrate components, mainly comprises polysaccharide, lignin and substances which cannot be digested and absorbed by human intestinal tracts, has strong water retention property, oil retention property and water swelling property, cannot be digested and absorbed by small intestines, and can be completely or partially fermented in large intestines. At present, a great deal of research proves that the dietary fiber plays a very important role in a plurality of physiological processes, can play a role in preventing and removing diseases and substances such as diabetes, coronary heart disease, obesity, hypertension, intestinal cancer, body aging, free radicals and the like, and is very beneficial to the health of human bodies by increasing the content of the dietary fiber in diet. The dietary fiber in China is rich in sources, such as bean dregs, bagasse, oat bran, corn bran, rice bran and the like. The corn bran is a byproduct of corn starch processing, accounts for 10-14% of the total amount of corn, contains rich total fiber, is a good source of dietary fiber, and has a rough taste when the corn dietary fiber is directly applied to food, so that the wide application of the corn dietary fiber is influenced.
The dietary fiber structure contains more hydrophilic groups, is used as a filling agent of gastrointestinal tracts, absorbs water in the intestines and stomach to expand, prolongs the emptying time of the stomach, enhances the satiety and controls the food intake; the dietary fiber has strong water retention and expansibility, can form a network structure after meeting water, increases the viscosity of small intestine, slows down the diffusion speed of various nutrient substances, increases the volume after absorbing water, and further loosens the bowel to relieve constipation. However, the use of dietary fiber in food products changes the specific rheological and textural properties of the food product. Researches show that the strong water-holding capacity of the dietary fiber can compete for absorbing water in food, so that the hardness of the food is increased, and the quality of the food is poor to be accepted by people.
Disclosure of Invention
The invention aims to provide low-swelling dietary fiber and a preparation method thereof, which avoid the problems of increased food hardness and poor quality caused by strong water retention of the dietary fiber.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of low-swelling dietary fiber, which comprises the following steps: and mixing the water solution of the dietary fiber powder with negative electricity with the water solution of the alkaline protein, and drying to obtain the low-swelling dietary fiber.
Preferably, the preparation method of the dietary fiber powder with negative electricity comprises the following steps: grinding dietary fiber with ball mill; the operation frequency of the ball mill is 14-16 Hz, and a positive and negative bidirectional operation and intermittent mode are adopted; the running time of the ball mill is 44-52 hours.
Preferably, the dietary fiber is one or more of bean dregs, bagasse, oat bran, corn bran, buckwheat bran, microcrystalline cellulose, inulin, and rice bran.
Preferably, the particle size of the negative dietary fiber powder is 3-7 μm, and the energy of the negative dietary fiber powder is-10 eV to-21 eV.
Preferably, the mass concentration of the negatively charged dietary fiber powder in the water solution of the negatively charged dietary fiber powder is 0.3-0.7%, and the pH value of the water solution of the negatively charged dietary fiber powder is less than or equal to 5.
Preferably, the mass concentration of the basic protein in the aqueous solution of the basic protein is 0.06-0.1%, and the pH value of the aqueous solution of the basic protein is less than or equal to 5.
Preferably, the basic protein is one or more of myoglobin, lactoferrin, colostrum basic protein, hemoglobin and globin.
Preferably, the volume ratio of the aqueous solution of the dietary fiber powder with negative electricity to the aqueous solution of the basic protein during mixing is 0.8-1.2: 0.8 to 1.2.
Preferably, the drying is freeze drying.
The invention also provides the low-swelling dietary fiber prepared by the preparation method.
The invention provides a low-swelling dietary fiber and a preparation method thereof, and the low-swelling dietary fiber comprises the following steps: and mixing the water solution of the dietary fiber powder with negative electricity with the water solution of the alkaline protein, and drying to obtain the low-swelling dietary fiber. The low-swelling dietary fiber prepared by the invention modifies the original characteristics of the dietary fiber, and avoids the problems of increased food hardness and poor quality caused by strong water retention of the dietary fiber.
Drawings
FIG. 1 shows water-swelling properties before and after binding of dietary fiber to basic protein;
FIG. 2 is a front and back infrared spectrum of dietary fiber combined with basic protein.
Detailed Description
The invention provides a preparation method of low-swelling dietary fiber, which comprises the following steps: and mixing the water solution of the dietary fiber powder with negative electricity with the water solution of the alkaline protein, and drying to obtain the low-swelling dietary fiber.
In the present invention, the preparation method of the negatively charged dietary fiber powder is preferably: the dietary fiber is ground with a ball mill.
In the invention, the operation frequency of the ball mill is preferably 14-16 Hz, and more preferably 15 Hz.
In the present invention, the ball mill is preferably operated in a forward/reverse bidirectional operation mode or an intermittent mode.
In the invention, the operation time of the ball mill is preferably 44-52 h, more preferably 46-50 h, and still more preferably 48 h.
In the present invention, the dietary fiber is one or more of bean dregs, bagasse, oat bran, corn bran, buckwheat bran, microcrystalline cellulose, inulin, and rice bran.
In the invention, the particle size of the negatively charged dietary fiber powder is preferably 3-7 μm, more preferably 4-6 μm, and still more preferably 5 μm.
In the present invention, the energy of the negatively charged dietary fiber powder is preferably-10 to-21 eV, more preferably-14 to-18 eV, and still more preferably-16 eV.
In the present invention, the mass concentration of the negatively charged dietary fiber powder in the aqueous solution of the negatively charged dietary fiber powder is preferably 0.3 to 0.7%, more preferably 0.4 to 0.6%, and still more preferably 0.5%.
In the present invention, the pH of the aqueous solution of the negatively charged dietary fiber powder is preferably 5 or less, more preferably 4.5 or less, and still more preferably 4 or less.
In the present invention, the pH is preferably adjusted with 0.08 to 0.12mol/L hydrochloric acid, more preferably 0.09 to 0.11mol/L hydrochloric acid, and still more preferably 0.1mol/L hydrochloric acid.
In the present invention, the mass concentration of the basic protein in the aqueous solution of the basic protein is preferably 0.06 to 0.1%, more preferably 0.07 to 0.09%, and even more preferably 0.08%.
In the present invention, the pH of the aqueous solution of the basic protein is preferably 5 or less, more preferably 4.5 or less, and still more preferably 4 or less.
In the present invention, the pH of the aqueous solution of dietary fiber powder is preferably the same as the pH of the aqueous solution of negatively charged dietary fiber powder.
In the present invention, the basic protein is one or more of myoglobin, lactoferrin, colostrum basic protein, hemoglobin and globin.
In the present invention, the volume ratio of the aqueous solution of dietary fiber powder negatively charged during mixing to the aqueous solution of basic protein is preferably 0.8 to 1.2: 0.8 to 1.2, and more preferably 0.9 to 1.1: 0.9 to 1.1, and more preferably 1: 1.
in the present invention, stirring is preferably performed after the mixing.
In the present invention, the stirring time is preferably 25 to 35min, more preferably 28 to 32min, and still more preferably 30 min.
In the present invention, the stirring is preferably performed by a magnetic stirrer.
In the present invention, the drying is preferably freeze-drying.
The invention also provides the low-swelling dietary fiber prepared by the preparation method.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
(1) Putting oat bran into a ball mill, setting the operating frequency of the ball mill to be 14Hz, adopting a positive and negative bidirectional operation and intermittent mode, and carrying out ball milling for 52 hours to obtain negatively charged dietary fiber powder with the particle size of 3 mu m;
(2) dispersing the negative dietary fiber powder into deionized water according to the mass concentration of 0.3%, and adjusting the pH to 5.0 by using 0.08mol/L hydrochloric acid to obtain a water solution of the negative dietary fiber powder;
(3) dissolving myoglobin in deionized water according to the mass concentration of 0.06%, stirring for 10 hours by using a magnetic stirrer, and then adjusting the pH to 5.0 by using 0.08mol/L hydrochloric acid to obtain an aqueous solution of alkaline protein;
(4) mixing the water solution of the dietary fiber powder with negative electricity and the water solution of the basic protein according to the ratio of 0.8: 1.2, magnetically stirring for 25min, and freeze-drying to obtain the low-swelling dietary fiber.
Example 2
(1) Putting the bean dregs into a ball mill, setting the operating frequency of the ball mill to be 16Hz, adopting a positive and negative bidirectional operation and intermittent mode, and carrying out ball milling for 44 hours to obtain the negatively charged dietary fiber powder with the particle size of 7 mu m;
(2) dispersing the negative dietary fiber powder into deionized water according to the mass concentration of 0.7%, and adjusting the pH to 4.0 by using 0.12mol/L hydrochloric acid to obtain a water solution of the negative dietary fiber powder;
(3) dissolving globin in deionized water according to the mass concentration of 0.1%, stirring for 14 hours by using a magnetic stirrer, and then adjusting the pH to 4.0 by using 0.12mol/L hydrochloric acid to obtain an aqueous solution of alkaline protein;
(4) mixing the water solution of the dietary fiber powder with negative electricity and the water solution of the basic protein according to the weight ratio of 1.2: mixing at a volume ratio of 0.8, magnetically stirring for 35min, and freeze drying to obtain low-swelling dietary fiber.
Example 3
(1) Putting oat bran into a ball mill, setting the operating frequency of the ball mill to be 15Hz, adopting a positive and negative bidirectional operation and intermittent mode, and carrying out ball milling for 48 hours to obtain negatively charged dietary fiber powder with the particle size of 5 mu m;
(2) dispersing the negative dietary fiber powder into deionized water according to the mass concentration of 0.5%, and adjusting the pH to 4.5 with 0.1mol/L hydrochloric acid to obtain a negative dietary fiber powder aqueous solution;
(3) dissolving lactoferrin in deionized water according to the mass concentration of 0.08%, stirring for 12 hours by using a magnetic stirrer, and then adjusting the pH to 4.5 by using 0.1mol/L hydrochloric acid to obtain an aqueous solution of basic protein;
(4) mixing the water solution of the dietary fiber powder with negative electricity and the water solution of the basic protein according to the ratio of 1: 1, magnetically stirring for 30min, and freeze-drying to obtain the low-swelling dietary fiber.
As a result:
1. the oat bran dietary fiber before and after treatment was dissolved in water and left to stand for 1 hour, and the volume change of the sample was observed, and the results are shown in fig. 1. The black line position on the test tube shows the volume of the sample before adding water, and the rightmost test tube is an untreated blank control, so that the water absorption and swelling of the untreated sample can be obviously seen; the middle test tube is a sample combining lactoferrin and oat bran dietary fibers, the volume of the sample is reduced after water is added, and the water absorption swelling property is proved to be poor; the leftmost sample is a combination of myoglobin and oat bran dietary fiber, and also has poor water absorption swelling property.
2. The results of the charge difference between oat bran dietary fiber and the basic protein solution (pH 5.0) before and after treatment are shown in Table 1.
TABLE 1 Charge differences before and after treatment of dietary fiber and alkaline protein solutions (pH 5.0)
| Sample name | Electric potential (mV) |
| Myoglobin | 5.59±0.51 |
| Lactoferrin | 5.32±0.22 |
| Oat bran dietary fiber | -10.50±0.44 |
| Myoglobin and oat bran dietary fiber | -2.86±0.65 |
| Lactoferrin + oat bran dietary fiber | 0.11±0.25 |
3. The infrared spectrum results before and after the oat bran dietary fiber is combined with the alkaline protein are shown in figure 2.
From the above examples, the present invention provides a low-swelling dietary fiber and a preparation method thereof, comprising the following steps: and mixing the water solution of the dietary fiber powder with negative electricity with the water solution of the alkaline protein, and drying to obtain the low-swelling dietary fiber. The low-swelling dietary fiber prepared by the invention modifies the original characteristics of the dietary fiber, and avoids the problems of increased food hardness and poor quality caused by strong water retention of the dietary fiber.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of low-swelling dietary fiber is characterized by comprising the following steps: and mixing the water solution of the dietary fiber powder with negative electricity with the water solution of the alkaline protein, and drying to obtain the low-swelling dietary fiber.
2. The method of claim 1, wherein the negatively charged dietary fiber powder is prepared by: grinding dietary fiber with ball mill; the operation frequency of the ball mill is 14-16 Hz, and a positive and negative bidirectional operation and intermittent mode are adopted; the running time of the ball mill is 44-52 hours.
3. The method according to claim 2, wherein the dietary fiber is one or more of bean dregs, bagasse, oat bran, corn bran, buckwheat bran, microcrystalline cellulose, inulin, and rice bran.
4. The method for preparing the dietary fiber powder, according to claim 3, wherein the particle size of the negatively charged dietary fiber powder is 3 to 7 μm, and the energy of the negatively charged dietary fiber powder is-10 to-21 eV.
5. The method according to claim 4, wherein the mass concentration of the negatively charged dietary fiber powder in the aqueous solution of the negatively charged dietary fiber powder is 0.3 to 0.7%, and the pH of the aqueous solution of the negatively charged dietary fiber powder is not more than 5.
6. The method according to claim 5, wherein the concentration of the basic protein in the aqueous solution of the basic protein is 0.06 to 0.1% by mass, and the pH of the aqueous solution of the basic protein is not more than 5.
7. The method of claim 6, wherein the basic protein is one or more of myoglobin, lactoferrin, colostrum basic protein, hemoglobin, and globin.
8. The method according to claim 7, wherein the volume ratio of the aqueous solution of the dietary fiber powder negatively charged during mixing to the aqueous solution of the basic protein is 0.8 to 1.2: 0.8 to 1.2.
9. The method according to any one of claims 1 to 8, wherein the drying is freeze-drying.
10. The low-swelling dietary fiber prepared by the preparation method of any one of claims 1 to 9.
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| 杨涛: "豆渣转化为食品级高效皮克林稳定剂的途径及机理", 《中国博士学位论文全文数据库 工程科技Ⅰ辑》, no. 5, pages 024 - 11 * |
| 熊拯;郭兴凤;谈天;: "蛋白质―阴离子多糖相互作用研究进展", 粮食与油脂, no. 10, pages 15 - 17 * |
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