RU2336731C1 - Method of manufacturing plant dietary fibres - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for manufacturing dietary fibres. The method of manufacturing dietary fibres implies hydrolysis of raw material under the temperature of 50-70°C during 2 hours with following 15-minutes inactivation. Hydrolysis is carried out by pectintranseliminase Bacillus subtilis with the activity of 32380.0 units/ml or α-amylase Bacillus licheniformis with the activity of 633.3 units/ml. Hydrolysis can also be carried out by complex enzyme preparation of Bacillus subtilis or Pemcillium emersonii cultures with the proteolytic activity of 490.0 units/ml and amylase activity of 458.7 units/ml or complex enzyme preparation Aspergillus specium with endopolygal acturonase activity of 812.4 units/ml, proteolytic activity 480.8 units/ml and amylase activity of 468.3 units/ml. The obtained dietary fibres are separated and decolourised by hydrogen peroxide solution.

EFFECT: producing dietary fibres with maximum output.

3 cl, 2 tbl, 5 ex

Description

The invention relates to the food industry and can be used in the production of dietary fiber - low-calorie food additives for their subsequent introduction into the formulation of bread, meat and dairy products.

Dietary fibers are a complex of natural polysaccharides of plant origin, have water-binding, fat-binding, gel-forming and sorption properties, due to which they are widely used in the food industry, as well as in preventive nutrition.

The closest to the achieved result is a method of producing dietary fiber, which involves grinding beet pulp, extracting soluble substances from crushed pulp with sulphitated water, separating the extract from the mass of extracted pulp particles, treating it with steam to deodorize and remove beet flavor, drying the obtained vegetable fibers and grinding them to specified particle sizes, characterized in that the pulp is pulverized to a particle size of 1.5-2.0 mm, while the extraction is crushed pulp is carried out in one stage at a temperature of 80-85 ° C for 10-15 minutes [1].

However, the known method has several significant disadvantages. In particular, the need to use high temperature conditions and harsh reagents, which causes damage to the equipment and is accompanied by the formation of a number of undesirable related substances.

The objective of the invention is directed to the development of a biotechnological method for producing dietary fiber based on the action of enzymes of fungal and microbial origin.

The problem is solved by the proposed method for producing dietary fiber, according to which the hydrolysis of raw materials is provided at a temperature of 50-70 ° C for 2 hours, followed by inactivation for 15 minutes, while the hydrolysis is carried out by Bacillus subtilis pectin translaminase with an activity of 32380.0 units / ml or α -amylase Bacillus licheniformis with an activity of 633.3 units / ml or a complex enzyme preparation from cultures of Bacillus subtilis and Penicillium emersonii with a proteolytic activity of 490.0 units / ml and an amylase activity of 458.7 units / ml or a complex enzyme preparation Aspergillus specium with endopolygalacturonase activity of 812.4 units / ml, proteolytic activity of 480.8 units / ml and amylase activity of 468.3 units / ml, the resulting dietary fiber is separated and discolored with a solution of hydrogen peroxide.

Upon receipt of apple and beet fiber, a solution of hydrogen peroxide can have a concentration of 10%.

Upon receipt of pumpkin, wheat and malt dietary fiber, a solution of hydrogen peroxide can have a concentration of 5%.

The objects of study were apple squeezes, chopped pumpkin fruits, wheat bran, malt pellets and beet pulp.

Apple pulp (waste juice production); beet pulp (waste from the sugar industry) and wheat bran (waste from flour milling - obtained from the flour mill No. 1 of Moscow) corresponded to the established specifications and GOST. Malt grains (brewing waste) - provided by Ochakovo CJSC; pumpkin raw materials were obtained from fresh fruits by drying and grinding the pulp with the peel.

A distinctive feature is the use of complex enzyme preparations, the use of which allows to obtain the maximum yield of dietary fiber.

As enzymes of microbial origin, Bacillus licheniformis pectin transliminase was used; Bacillus subtilis α-amylase; a complex preparation from mixed cultures produced by Bacillus subtilis and Penicillium emersonii; a complex preparation containing a wide range of carbohydrases - the producer of Aspergillus specium and pectin transliminase Bacillus subtilis.

The proposed method for producing dietary fiber, based on the action of enzymes of fungal and microbial origin, has several advantages compared to physicochemical methods:

- improving environmental conditions of production;

- there is no need for acid-resistant and alkali-resistant equipment;

- acid as a hard hydrolyzing agent is replaced by specific enzymes;

- milder sparing effect of enzymes on substrates of plant materials;

- obtaining environmentally friendly hydrolysis products;

- no additional purification of the resulting dietary fiber is required.

The method is as follows.

The plant raw materials used are subjected to washing and swelling before hydrolysis, so that mechanical impurities are removed from the raw materials.

The washed raw material is filtered through a lavsan filter, placed in a flask, filled with distilled water and left to swell for 18-20 hours at 2-4 ° C.

Further, the softened, moisture-absorbed raw material is subjected to enzymatic treatment.

The washed raw materials are filtered through a lavsan filter, placed in a flask and filled with distilled water. Water is supplied heated from 50 ° C to 70 ° C, depending on the enzyme preparation used. The amount of added enzyme preparations is in the range of 0.0075-0.0275% by weight of the raw material.

Hydrolysis is carried out for 2 hours with periodic stirring.

Inactivation of the enzyme preparation is carried out for 15 minutes at a temperature of 15 ° C above the temperature of the hydrolysis process. After the hydrolytic process is over, dietary fiber is separated on the lavsan filter from the liquid phase and subjected to a bleaching process.

Next, the resulting dietary fiber is subjected to a process of bleaching with a solution of hydrogen peroxide. The bleached dietary fiber is washed and dried.

The described method is illustrated by the following examples of execution.

Example 1. Obtaining apple dietary fiber.

Raw materials (apple pomace) are weighed in an amount of 1 kg, washed with running tap water at 20 ± 2 ° C (hydraulic module 1:11) and left for 30 minutes, while stirring continuously.

The washed raw material is filtered through a lavsan filter, placed in a flask, filled with distilled water and left to swell for 18-20 hours at 2-4 ° C.

The swollen feed is filtered through an Ilsan filter.

The washed raw materials are poured with distilled water in the ratio of raw materials: water (hydraulic module) 1:11. Make a solution of enzyme preparations in an amount of 0.05 l. The dose upon receipt of apple dietary fiber for enzyme preparations of different directions of action is:

- Bacillus subtilis pectin transaminiminase (liquid form) 0.005-0.01% by weight of raw material (pectattransliminase activity 32380.0 units / ml), t = 60 ° C; the yield of dietary fiber is 94.22-95.03% of the initial content in the feed;

- α-amylase of Bacillus licheniformis (liquid form) 0.015-0.0225% by weight of the raw material (amylase activity 633.3 u / ml), t = 70 ° C; the yield of dietary fiber is 92.44-93.12% of the initial content in the feed;

- a complex enzyme preparation from cultures of Bacillus subtilis and Penicillium emersonii (powder form) 0.001-0.075% by weight of raw materials (proteolytic activity 490.0 units / ml; amylase activity 458.7 units / ml), t = 70 ° C; the yield of dietary fiber is 91.34-92.86% of the initial content in the feed;

- a complex enzyme preparation Aspergillus specium (liquid form) 0.02-0.03% by weight of raw materials (endopoligalacturonase activity 812.4 units / ml; proteolytic activity 480.8 units / ml; amylase activity 468.3 units / ml), t = 50 ° C; the yield of dietary fiber is 88.21-90.06% of the original content in the raw material. Water used for the preparation of enzyme solutions is taken into account in the calculation of the hydraulic module.

Hydrolysis is carried out for 2 hours with periodic stirring.

Inactivation of the enzyme preparation is carried out for 15 minutes at a temperature of 15 ° C above the hydrolysis temperature. After hydrolysis, the dietary fiber is separated on the lavsan filter from the liquid phase and is subjected to a bleaching process with a solution of hydrogen peroxide. The concentration of H ₂ About ₂ - 10%. The ratio of dietary fiber: peroxide solution is 1:10, mix and leave for 24 hours

The washing of bleached dietary fiber is carried out in an aqueous medium at 45 ° C for 30 minutes with continuous stirring, a water module of 1:10. Then the washed dietary fiber is separated on an Ilsan filter and transferred to drying.

Thermal drying of the obtained preparations of dietary fiber is carried out in an oven at T _drying = 60 ° C with a moisture content of 10 ± 0.1%. The drying time of apple dietary fiber is 6.5 hours

The functional technological properties (FCS) of the obtained apple dietary fiber were investigated. Moisture holding capacity (WCS) 7.93 ± 0.05 g of water / g of the drug; fat holding capacity (ZhUS) 4,13 ± 0,05% g fat / g of the drug. Commercial sample of apple dietary fiber: VUS - 5.69 g of water / g of the drug; ZhUS - 3.61 g of fat / g of the drug.

Example 2. Obtaining pumpkin dietary fiber.

Raw materials (crushed pumpkin fruits) are weighed in an amount of 1 kg, washed with running tap water with t = 20 ± 2 ° C (hydraulic module 1: 9) and left for 30 minutes, while stirring continuously.

The washed raw material is filtered through a lavsan filter, placed in a flask, filled with distilled water and left to swell for 18-20 hours at 2-4 ° C.

The swollen feed is filtered through an Ilsan filter.

The washed raw materials are poured with distilled water in the ratio of raw materials: water (hydraulic module) 1: 9. Make a solution of enzyme preparations in an amount of 0.05 l. The dose upon receipt of pumpkin dietary fiber for enzyme preparations of different directions of action is:

- Bacillus subtilis pectin transaminiminase (liquid form) 0.0075-0.015% by weight of the raw material (pectattransliminase activity 32380.0 units / ml), t = 60 ° C; the yield of dietary fiber is 83.67-85.12% of the initial content in the feed;

- α-amylase Bacillus licheniformis (liquid form) 0.0175-0.025% by weight of the raw material (amylase activity 633.3 u / ml), t = 70 ° C; the yield of dietary fiber is 91.52-92.11% of the initial content in the feed;

- a complex enzyme preparation from cultures of Bacillus subtilis and Penicillium emersonii (powder form) 0.025-0.1% by weight of raw materials (proteolytic activity 490.0 units / ml; amylase activity 458.7 units / ml), t = 70 ° C; the yield of dietary fiber is 90.28-92.05% of the original content in the feed;

- a complex enzyme preparation Aspergillus specium (liquid form) 0.02-0.0275% by weight of the raw material (endopoligalacturonase activity 812.4 units / ml; proteolytic activity 480.8 units / ml; amylase activity 468.3 units / ml), t = 50 ° C; the yield of dietary fiber is 92.98-94.54% of the original content in the raw material.

Water used for the preparation of enzyme solutions is taken into account in the calculation of the hydraulic module.

Hydrolysis is carried out for 2 hours with periodic stirring.

Inactivation of the enzyme preparation is carried out for 15 minutes at a temperature of 15 ° C above the hydrolysis temperature. After hydrolysis, the dietary fiber is separated on the lavsan filter from the liquid phase and is subjected to a bleaching process with a solution of hydrogen peroxide. The concentration of H ₂ About ₂ - 5%. The ratio of dietary fiber: peroxide solution is 1:10, mix and leave for 24 hours

The washing of bleached dietary fiber is carried out in an aqueous medium at 45 ° C for 30 minutes with continuous stirring, a water module of 1:10. Then the washed dietary fiber is separated on an Ilsan filter and transferred to drying.

Freeze drying parameters: the samples are frozen at -65 ° C, T _desublim = -53 ° C, T _chamber = 20 ° C, P _{in the chamber} = 558.6 Pa. The drying time of the samples is 9 hours. Achieved humidity of 10 ± 0.1%.

The functional technological properties (FCS) of the obtained pumpkin dietary fiber were investigated. Moisture holding capacity (WCS) of 7.43 ± 0.05 g of water / g of the drug; fat holding capacity (ZhUS) of 3.65 ± 0.05% g of fat / g of the drug.

Example 3. Obtaining wheat fiber.

Raw materials (wheat bran) are weighed in an amount of 1 kg, washed with running tap water at 20 ± 2 ° C (water module 1:10) and left for 30 minutes, while continuously mixing.

The washed raw material is filtered through a lavsan filter, placed in a flask, filled with distilled water and left to swell for 18-20 hours at t = 2-4 ° C.

The swollen feed is filtered through an Ilsan filter.

The washed raw materials are poured with distilled water in the ratio of raw materials: water (hydraulic module) 1:10. Make a solution of enzyme preparations in an amount of 0.05 l. The dose upon receipt of wheat dietary fiber for enzyme preparations of different directions of action is:

- Bacillus subtilis pectin transaminiminase (liquid form) 0.005-0.0125% by weight of raw material (pectattransliminase activity 32380.0 units / ml), t = 60 ° C; the yield of dietary fiber is 67.54-68.24% of the original content in the feed;

- α-amylase Bacillus licheniformis (liquid form) 0.02-0.025% by weight of the raw material (amylase activity 633.3 u / ml), t = 70 ° C; the yield of dietary fiber is 65.34-66.79% of the original content in the feed;

- a complex enzyme preparation from cultures of Bacillus subtilis and Penicillium emersonii (powder form) 0.001-0.05% by weight of raw materials (proteolytic activity 490.0 units / ml; amylase activity 458.7 units / ml), t = 70 ° C; the yield of dietary fiber is 63.76-65.78% of the original content in the feed;

- complex enzyme preparation Aspergillus specium (liquid form) 0.025-0.03% by weight of raw materials (endopoligalacturonase activity 812.4 units / ml; proteolytic activity 480.8 units / ml; amylase activity 468.3 units / ml), t = 50 ° C; the yield of dietary fiber is 66.58-67.34% of the initial content in the raw material.

Water used for the preparation of enzyme solutions is taken into account in the calculation of the hydraulic module.

Hydrolysis is carried out for 2 hours with periodic stirring.

Inactivation of the enzyme preparation is carried out for 15 minutes at a temperature of 15 ° C above the hydrolysis temperature. After hydrolysis, the dietary fiber is separated on the lavsan filter from the liquid phase and is subjected to a bleaching process with a solution of hydrogen peroxide. The concentration of H ₂ About ₂ - 5%. The ratio of dietary fiber: peroxide solution is 1:10, mix and leave for 24 hours

The washing of bleached dietary fiber is carried out in an aqueous medium at 45 ° C for 30 minutes with continuous stirring, a water module of 1:10. Then the washed dietary fiber is separated on an Ilsan filter and transferred to drying.

Freeze drying parameters: the samples are frozen at -65 ° C, T _desublim = -53 ° C, T _chamber = 20 ° C, P _{in the chamber} = 558.6 Pa. The drying time of the samples is 9 hours. The achieved humidity is 10 ± 0.1%.

The functional technological properties (FCS) of the obtained wheat dietary fiber were investigated. Water-holding ability (WCS) - 6.74 ± 0.05 g of water / g of the drug; fat-holding ability (ZhUS) - 7.04 ± 0.05% g of fat / g of the drug. Commercial sample of wheat dietary fiber: VUS - 12.94 ± 0.05 g of water / g of the drug; ZhUS - 9.57 ± 0.05 g fat / g of the drug.

Example 4. Obtaining malt dietary fiber.

Raw materials (malt pellet) are weighed in an amount of 1 kg, washed with running tap water with t = 20 ± 2 ° C (hydraulic module 1: 9) and left for 30 minutes, while continuously mixing.

The washed raw material is filtered through a lavsan filter, placed in a flask, filled with distilled water and left to swell for 18-20 hours at 2-4 ° C.

The swollen feed is filtered through an Ilsan filter.

The washed raw materials are poured with distilled water in the ratio of raw materials: water (hydraulic module) 1: 9. Make a solution of enzyme preparations in an amount of 0.05 l. The dose upon receipt of malt dietary fiber for enzyme preparations of different directions of action is:

- Bacillus subtilis pectin transaminiminase (liquid form) 0.0075-0.015% by weight of the raw material (pectattransliminase activity 32380.0 units / ml), t = 60 ° C; the yield of dietary fiber is 90.14-91.22% of the initial content in the feed;

- α-amylase Bacillus licheniformis (liquid form) 0.015-0.025% by weight of the raw material (amylase activity 633.3 u / ml), t = 70 ° C; the yield of dietary fiber is 94.37-96.67% of the initial content in the feed;

- a complex enzyme preparation from Bacillus subtilis and Penicillium emersonii cultures (powder form) 0.001-0.075% by weight of the feed (proteolytic activity 490.0 units / ml; amylase activity 458.7 units / ml), t = 70 ° C; the yield of dietary fiber is 93.21-94.32% of the initial content in the feed;

- complex enzyme preparation Aspergillus specium (liquid form) 0.025-0.03% by weight of raw materials (endopoligalacturonase activity 812.4 units / ml; proteolytic activity 480.8 units / ml; amylase activity 468.3 units / ml), t = 50 ° C; the yield of dietary fiber is 90.04-91.41% of the original content in the feed.

Water used for the preparation of enzyme solutions is taken into account in the calculation of the hydraulic module.

Hydrolysis is carried out for 2 hours with periodic stirring.

Inactivation of the enzyme preparation is carried out for 15 minutes at a temperature of 15 ° C above the hydrolysis temperature. After hydrolysis, the dietary fiber is separated on the lavsan filter from the liquid phase and is subjected to a bleaching process with a solution of hydrogen peroxide. The concentration of H ₂ O ₂ - 5%. The ratio of dietary fiber: peroxide solution is 1:10, mixed and left for 24 hours

The washing of bleached dietary fiber is carried out in an aqueous medium at 45 ° C for 30 minutes with continuous stirring, a water module of 1:10. Then the washed dietary fiber is separated on an Ilsan filter and transferred to drying.

Thermal drying of the obtained preparations of dietary fiber is carried out in an oven at T _drying = 60 ° C with a moisture content of 10 ± 0.1%. Duration of drying of malt dietary fiber 6.25 hours

The functional technological properties (FCS) of the obtained malt dietary fiber were investigated. Water-holding ability (WCS) - 5.54 ± 0.05 g of water / g of the drug; fat-holding ability (ZhUS) - 4.68 ± 0.05% g of fat / g of the drug.

Example 5. Obtaining beet fiber. Raw materials (beet pulp) are weighed in an amount of 1 kg, washed with running tap water with t = 20 ± 2 ° C (water module 1:10) and left for 30 minutes, while continuously mixing.

The washed raw material is filtered through a lavsan filter, placed in a flask, filled with distilled water and left to swell for 18-20 hours at 2-4 ° C.

The swollen feed is filtered through an Ilsan filter.

The washed raw materials are poured with distilled water in the ratio of raw materials: water (hydraulic module) 1:10. Make a solution of enzyme preparations in an amount of 0.05 l. The dose upon receipt of beet fiber for enzyme preparations of different directions of action is:

- Bacillus subtilis pectin transaminiminase (liquid form) 0.0075-0.015% by weight of the raw material (pectattransliminase activity 32380.0 units / ml), t = 60 ° C; the yield of dietary fiber is 81.26-83.87% of the original content in the feed;

- α-amylase of Bacillus licheniformis (liquid form) 0.015-0.0225% by weight of the raw material (amylase activity 633.3 u / ml), t = 70 ° C; the yield of dietary fiber is 80.23-82.14% of the original content in the feed;

- a complex enzyme preparation from cultures of Bacillus subtilis and Penicillium emersonii (powder form) 0.025-0.1% by weight of raw materials (proteolytic activity 490.0 units / ml; amylase activity 458.7 units / ml), t = 70 ° C; the yield of dietary fiber is 80.54-82.67% of the initial content in the feed;

- a complex enzyme preparation Aspergillus specium (liquid form) 0.0225-0.03% by weight of the raw material (endopoligalacturonase activity 812.4 units / ml; proteolytic activity 480.8 units / ml; amylase activity - 468.3 units / ml) , t = 50 ° C; the yield of dietary fiber is 83.14-84.92% of the initial content in the raw material.

Water used for the preparation of enzyme solutions is taken into account in the calculation of the hydraulic module.

Hydrolysis is carried out for 2 hours with periodic stirring.

Inactivation of the enzyme preparation is carried out for 15 minutes at a temperature of 15 ° C above the hydrolysis temperature. After hydrolysis, the dietary fiber is separated on the lavsan filter from the liquid phase and is subjected to a bleaching process with a solution of hydrogen peroxide. The concentration of H ₂ O ₂ - 10%. The ratio of dietary fiber: peroxide solution is 1:10, mix and leave for 24 hours

The washing of bleached dietary fiber is carried out in an aqueous medium at 45 ° C for 30 minutes with continuous stirring, a water module of 1:10. Then the washed dietary fiber is separated on an Ilsan filter and transferred to drying.

Thermal drying of the obtained preparations of dietary fiber is carried out in an oven at T _drying = 60 ° C with a moisture content of 10 ± 0.1%. The drying time of beet fiber 7.75 hours

The functional technological properties (FCS) of the obtained beet fiber were investigated. Water-holding ability (WCS) - 8.04 ± 0.05 g of water / g of the drug; fat holding capacity (ZhUS) - 4.69 ± 0.05% g of fat / g of the drug. Commercial sample of beet fiber: VUS - 5.6 ± 0.05 g of water / g of the drug; ZhUS - 3.6 ± 0.05 g fat / g of the drug.

Data organoleptic evaluation of experimentally obtained dietary fiber are presented in table 1.

Table 1 Organoleptic characteristics of experimentally obtained dietary fiber preparations Fiber sample Organoleptic indicators Color Taste Smell Pumpkin Pale yellow Neutral Neutral Apple Pale yellow Neutral with a faint sour taste of apples Neutral Wheat Beige with a yellow tint Neutral Neutral Beetroot Beige with a gray tint Neutral Neutral Malt Yellow with a brown tint Neutral Neutral

The resulting dietary fiber is a powder with a neutral taste and smell.

The chemical composition of laboratory-derived dietary fiber was studied in comparison with commercial samples (Table 2).

table 2 The main indicators of experimentally obtained dietary fiber, depending on the drying method n = 3, V≤5% Fiber sample The yield of dietary fiber,% Mass fraction of moisture of dietary fiber,% Components of dietary fiber,% Starch Squirrels Soluble Pectin Insoluble pectin Hemicellulose Pulp Lignin Ash Experimentally obtained preparations of dietary fiber after heat drying Pumpkin 88.46 10.01 14.5 3.2 4.8 2.1 40.7 30.9 0.8 3.0 Apple 87.43 10.11 7.6 0.8 0.6 13.9 44.5 29.1 0.5 3.0 Wheat 57.37 9.88 9.3 7.6 9.8 4.1 34.1 31.6 0.5 3.0 Beetroot 88.21 10.02 5.7 1,2 1.8 0.8 62.7 24.2 0.6 3.0 Malt 92.11 9.97 0.3 2.9 0.5 0.3 69,4 23.1 0.5 3.0 Experimentally obtained preparations of dietary fiber after freeze drying Pumpkin 90.12 9.75 11.6 3.2 4.1 2.0 42,4 33.1 0.6 3.0 Apple 89.22 9.78 11.8 0.8 0.6 13,2 42.8 27.3 0.5 3.0 Wheat 58.84 9.66 9.5 6.6 6.4 4.1 38.6 31.3 0.5 3.0 Beetroot 89.95 10.00 7.3 1,5 2.7 1,2 60,4 23.3 0.6 3.0 Malt 94.91 9.85 0.3 3.2 0.7 0.3 71.1 20.8 0.6 3.0 Commercial fiber preparations * Apple Fiber AF400 86.34 10.21 3.6 4.4 0.4 9.3 68,4 10,4 0.5 3.0 Wheat Fiber WF400 67.86 9.11 0.4 0.2 0.2 6.9 35.6 53,2 0.5 3.0 Beet fiber 78.45 10.0 8.4 3.2 4.4 25.0 32,0 20,0 4.0 3.0 * - commercial fiber samples were provided by Moguntsia-Interrus CJSC.

The economic efficiency of the implementation of the results of the work is calculated on the example of apple and pumpkin dietary fiber when introduced into the production of bread. The cost of obtaining 1 kg of apple dietary fiber amounted to 49.92 rubles, and pumpkin dietary fiber - 104.44 rubles. The selling price of apple dietary fiber can range from 60 to 65 rubles, and pumpkin fiber - from 90 to 105 rubles. The analysis showed that similar foreign products in the Russian market range from 105 to 150 rubles / kg. Thus, the use of the Russian product can lead to a decrease in the cost of bread production.

The biotechnological method for producing dietary fiber has been tested under experimental conditions of Gella-TEKO LLC with a positive effect.

Sources of information taken into account

1. Pat. 2142720, A23L 1/214, A23L 1/308. A method of obtaining dietary fiber from beet pulp "Biopect" / Kolesnikov V.A., Molotilin Yu.I., Artemyev A.I., Pavlov P.P., Lyusy N.A. North Caucasus Research Institute of Sugar Beet and Sugar - 99104120/13; Claim 03/02/99. Publ. 12/20/99, bull. No. 6.

Claims (3)

1. A method of producing dietary fiber, characterized in that it provides for the hydrolysis of raw materials at a temperature of 50-70 ° C for 2 hours, followed by inactivation for 15 minutes, while the hydrolysis is carried out by Bacillus subtilis pectin translaminase with an activity of 32380.0 units / ml or α-amylase Bacillus licheniformis with an activity of 633.3 units / ml or a complex enzyme preparation from cultures of Bacillus subtilis and Penicillium emersonii with a proteolytic activity of 490.0 units / ml and an amylase activity of 458.7 units / ml or a complex enzyme preparation Aspergillus specium with endopoligalacturonase active Stu 812.4 u / ml, the proteolytic activity of 480.8 u / ml of amylase activity and 468.3 u / ml derived dietary fiber is separated and subjected to bleaching with hydrogen peroxide. 2. The method according to claim 1, characterized in that upon receipt of apple and beet fiber, a solution of hydrogen peroxide has a concentration of 10%. 3. The method according to claim 1, characterized in that when receiving pumpkin, wheat and malt dietary fiber, a solution of hydrogen peroxide has a concentration of 5%.