WO2020259098A1 - Procédé de préparation écologique de fibres alimentaires solubles et insolubles dans des résidus de fruits et de légumes - Google Patents

Procédé de préparation écologique de fibres alimentaires solubles et insolubles dans des résidus de fruits et de légumes Download PDF

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Publication number
WO2020259098A1
WO2020259098A1 PCT/CN2020/089521 CN2020089521W WO2020259098A1 WO 2020259098 A1 WO2020259098 A1 WO 2020259098A1 CN 2020089521 W CN2020089521 W CN 2020089521W WO 2020259098 A1 WO2020259098 A1 WO 2020259098A1
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Prior art keywords
fruit
dietary fiber
acid
soluble
vegetable
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PCT/CN2020/089521
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English (en)
Chinese (zh)
Inventor
叶兴乾
陈健乐
陈士国
程焕
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浙江大学
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Application filed by 浙江大学 filed Critical 浙江大学
Publication of WO2020259098A1 publication Critical patent/WO2020259098A1/fr
Priority to ZA2021/00172A priority Critical patent/ZA202100172B/en

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Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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

Definitions

  • the invention belongs to the technical field of agricultural products processing, and specifically relates to a green preparation method of soluble and insoluble dietary fiber in fruit and vegetable residues.
  • SDF water-soluble dietary fiber
  • IDF water-insoluble dietary fiber
  • Dietary fiber has a variety of functions, such as lowering blood cholesterol and triglycerides, anti-diarrheal effect, preventing intestinal cancer and other cancers, treating constipation, detoxification, preventing and treating intestinal diverticulosis, weight control, etc., reducing blood sugar in adult diabetic patients and many more.
  • the American Cancer Prevention Association recommends a daily dietary fiber intake of 30-40 grams per person, and the Chinese Nutrition Society recommends a daily dietary fiber intake of 25-35 grams per person. In fact, people’s daily dietary fiber intake Far below this recommended value. Makes dietary fiber more and more important in the daily diet.
  • Dietary fiber extraction methods can be divided into: 1 chemical separation method, mainly using direct water extraction method, flocculant method, alkali method, acid method, etc. to separate dietary fiber; 2 coarse separation method, which can change the relative composition of the raw materials Content, but the products extracted by this method are not pure; 3Enzyme and chemical reagent combined separation method, while using glucoamylase, F-amylase, cellulase, protease, and adding chemical reagents, this method obtains the purity of dietary fiber Higher; 4Enzymatic method, which removes protein by protease and dissolves starch to obtain dietary fiber; 5Fermentation method, uses microbial fermentation to select appropriate strains to prepare dietary fiber; 6Membrane separation method, changes the membrane The molecular weight of the preparation of dietary fiber.
  • the invention with application number CN 201510855098.3 discloses a method for preparing dietary fiber using purple potato residue as raw material, which requires enzymes After treatment, the filter residue obtained after impurity removal and filtration is insoluble dietary fiber, and the filtrate is precipitated with ethanol to obtain soluble dietary fiber;
  • CN 201510380700.2 discloses a garlic straw active dietary fiber and a preparation method thereof, which require alcohol precipitation, drying and crushing;
  • CN 201510380003.7 discloses a maca dietary fiber and a preparation method and application thereof; the separation and purification in step (3) is: the sample extracted in step (2) is subjected to alcohol precipitation and washed with ethanol and acetone to obtain maca dietary fiber;
  • step (2) A method for preparing bamboo shoot dietary fiber by extracting bamboo shoots leftovers.
  • the extract of step (2) is subjected to solid-liquid separation, the filter residue is washed with water, the washing liquid and the filtrate are combined, and 4 times the volume of 95wt% ethanol is used in 60 Alcoholization at °C, drying to obtain soluble dietary fiber; (4) vacuum drying the filter residue in step (3) to obtain insoluble dietary fiber;
  • CN 201510617096.0 A preparation method for extracting soluble and insoluble dietary fiber from wild jujube residue; the method uses wild jujube residue as a raw material and adopts an alkaline hydrolysis and alcohol precipitation method to prepare water-soluble dietary fiber and water-insoluble dietary fiber.
  • Acid-base hydrolysis and alcohol precipitation processes will cause the discharge of a large amount of acid-base wastewater, as well as waste of ethanol, making the cost of dietary fiber higher.
  • the technical problem to be solved by the present invention is to provide a green preparation method of soluble and insoluble dietary fiber in fruit and vegetable residues.
  • the present invention provides a green preparation method of soluble and insoluble dietary fiber in fruit and vegetable residues directly used by the extract.
  • the fruit and vegetable residues are selected as raw materials, and the fruit and vegetable residues are those after enzyme inactivation and degreasing treatments. , Including the following steps:
  • step 2) According to the material-to-liquid ratio of 1g/10-20ml, mix the fruit and vegetable residue powder obtained in step 1) with an organic acid solution or a polybasic inorganic acid solution with a mass concentration of 0.1-1.0%, and perform acid hydrolysis at 20-60°C , The acid hydrolysis time is 30-100min; then filter to obtain filter residue I and filtrate I respectively;
  • filter residue II is based on wet weight
  • the fruit and vegetable residues include residues of citrus fruits, pome fruits, stone fruits, nuts, and vegetables (especially cruciferous vegetables).
  • the organic acid is citric acid, malic acid, tartaric acid, oxalic acid, succinic acid, lactic acid or acetic acid;
  • the polybasic inorganic acid is phosphoric acid.
  • the alkali is sodium hydroxide and potassium hydroxide.
  • the mixed liquid (pH 2-9) obtained in the step 4) is concentrated and dried to obtain a water-soluble dietary fiber dry powder.
  • the acidic extract and the alkaline extract are mixed to obtain an electrolyte beverage rich in dietary fiber, without alcohol precipitation, pollution-free, and low preparation cost.
  • the method of the present invention is simple to process, and the acid-base raw materials used are directly neutralized and utilized after being processed to produce an edible electrolyte beverage without alcohol precipitation, no pollution to the environment, and contains flavonoids and other health-care ingredients, and can simultaneously obtain the solubility in fruit and vegetable residues And insoluble dietary fiber is a practical technology for preparing active dietary fiber.
  • the present invention can simultaneously obtain soluble and insoluble dietary fiber in the residues of fruits and vegetables, and further can mix the prepared soluble dietary fiber and insoluble dietary fiber, and simultaneously exert the respective effects of soluble dietary fiber and insoluble dietary fiber. Conducive to the application in food processing;
  • the process of the present invention is simple, the acid-base water is neutralized directly to produce an edible electrolyte beverage, and it is rich in dietary fiber, flavonoids and other health-care ingredients, has high resource utilization and is convenient to prepare.
  • the present invention provides a method for preparing a large amount of water-soluble dietary fiber without ethanol precipitation, avoids the use of ethanol, increases the safety of production, reduces the cost of plant construction, and reduces emission pollution. It is a low cost, high efficiency, and environmentally friendly processing technology.
  • the present invention provides a green preparation method of soluble and insoluble dietary fiber in fruit and vegetable residues.
  • the method uses fruit and vegetable residues as raw materials and adopts acid and alkali hydrolysis to prepare water-soluble dietary fiber.
  • the acid of the present invention is an organic acid.
  • alkali can be strong alkali such as sodium hydroxide and potassium hydroxide.
  • the hydrolyzed solution is filtered and mixed, and then directly concentrated and dried to obtain water-soluble dietary fiber.
  • the part that cannot be hydrolyzed in the present invention is water-insoluble dietary fiber.
  • the dietary fiber preparation method of the present invention has the characteristics of no need for alcohol precipitation, low emission pollution, low preparation cost, and simultaneous preparation of water-soluble and water-insoluble dietary fiber, solves the problem of extracting dietary fiber from traditional fruit and vegetable residues, and improves the effective utilization of resources Rate, has the characteristics of environmental protection and green preparation.
  • the filtration in the following examples is all conventional filter cloth filtration.
  • the white skin layer of grapefruit or sweet orange after the yellow peel layer has been removed is diced (if it comes from a fruit juice press factory, the yellow peel layer is directly separated by machinery), and boiled in boiling water (the cooking time is about 1min, and the ratio of material to liquid is 1g/ 20ml) inactivate the enzyme, and then defatted by 80% ethanol (that is, the white skin layer after boiling water is diced into 80% ethanol and defatted at room temperature for 10 minutes, the material-to-liquid ratio is 1g/15ml), and then dried (45 Dry at °C to moisture content ⁇ 8%), pulverize into powder (pass through a 40-mesh sieve) to obtain fruit and vegetable residue powder.
  • step 2) Mix the citric acid solution with a mass concentration of 0.6% and the fruit and vegetable residue powder obtained in step 1) at 10ml/1g, and carry out acid hydrolysis at 50°C for 70min, and then filter to obtain filter residue I and filtrate I respectively;
  • step 3 Add sodium hydroxide solution with a mass concentration of 0.3% to the filter residue I obtained in step 2), with a material-to-liquid ratio of 1g/1ml (filter residue I is wet weight), and perform alkaline hydrolysis at 30°C.
  • the alkaline hydrolysis time is 20min, filter, filter residue II and filtrate II are obtained respectively;
  • step 5) Concentrate the mixture in step 4) (concentrate in vacuum to 50% of the original volume at a temperature of 70°C) and dry (dry to a constant weight at 45°C) to obtain water-soluble dietary fiber.
  • filter residue II is calculated by wet weight
  • 15% (volume percentage) hydrogen peroxide is added to the filter residue II obtained in step 3) and soak for 90 minutes to achieve decolorization, and then adjust the pH to 7 (Adjust with a concentration of 0.1wt% HCl solution), wash with water (the amount of water is 10 times the volume of the filter residue II), filter and separate, and dry (dry to constant weight at 45°C) to obtain insoluble dietary fiber.
  • the main components of the water-soluble dietary fiber prepared by the method are as follows: pectin polysaccharide: 70%, sodium citrate: 21%, and small molecular components such as monosaccharides and flavonoids: 8%.
  • insoluble dietary fiber The main components of insoluble dietary fiber are cellulose and hemicellulose.
  • Example 1-2 The acid types in step 2) of Example 1-1 were modified as follows (as shown in Table 1); the rest are equivalent to Example 1-1. The results are shown in Table 1.
  • Example 1-3 the alkali type or concentration in step 3) of Example 1-1 was modified as follows (as shown in Table 2); the rest are equivalent to Example 1-1. The results are shown in Table 2.
  • Example 1-1 Comparative Example 1. The order of step 2) and step 3) of Example 1-1 was reversed, that is, alkali hydrolysis was performed first, and then acid hydrolysis was performed; the rest were equivalent to Example 1-1.
  • the main components of the prepared water-soluble dietary fiber are as follows: pectin polysaccharide: 56%, sodium citrate: 35%, and small molecular components such as monosaccharides and flavonoids: 8%. It can be seen that the pectin content is significantly less than that of Example 1-1.
  • Example 2 Comparative Example 2.
  • the citric acid solution in step 2) of Example 1-1 was changed to a hydrochloric acid solution, the concentration was unchanged, the dosage was unchanged, and the rest were the same as in Example 1-1.
  • the main components of the prepared water-soluble dietary fiber are as follows: pectin polysaccharide: 69%, sodium chloride: 23%, and small molecular components such as monosaccharides and flavonoids: 7%.
  • pectin polysaccharide 69%
  • sodium chloride 23%
  • small molecular components such as monosaccharides and flavonoids: 7%.
  • the taste is too salty and requires further desalting treatment, but the product in Example 1-1 above has no such problem.
  • Apple squeezed residue boiled in boiling water (the cooking time is about 1min, the material-to-liquid ratio is 1g/20ml) to inactivate the enzyme, and then defatted with 80% ethanol (that is, put the apple dregs cooked in boiling water into 80% Degreasing in ethanol at room temperature for 10 minutes, with a material-to-liquid ratio of 1g/15ml), followed by drying (drying at 45°C to moisture content ⁇ 8%), and grinding into powder (passing a 40-mesh sieve) to obtain fruit and vegetable residue powder.
  • step 2) Mix the citric acid solution with a mass concentration of 0.6% and the fruit and vegetable residue powder obtained in step 1) at 10ml/1g, and carry out acid hydrolysis at 50°C, the hydrolysis time is 70min, and then filter to obtain filter residue I and filtrate I respectively ;
  • step 3 Add sodium hydroxide solution with a mass fraction concentration of 0.3% to the filter residue I obtained in step 2), with a material-to-liquid ratio of 1g/1ml (filter residue I is wet weight), and perform alkaline hydrolysis at 30°C. For 20 minutes, filter to obtain filter residue II and filtrate II respectively;
  • step 5) Concentrate the mixture in step 4) (concentrate in vacuum to 50% of the original volume at a temperature of 70°C) and dry (dry to a constant weight at 45°C) to obtain water-soluble dietary fiber.
  • filter residue II is calculated by wet weight
  • 15% (volume percentage) hydrogen peroxide is added to the filter residue II obtained in step 3) and soak for 60 minutes to achieve decolorization, and then adjust the pH to 7 (Adjust with a HCl solution with a concentration of 0.1 wt%), wash with water, filter and separate, and dry to obtain insoluble dietary fiber.
  • the main components of the water-soluble dietary fiber prepared by the method are as follows: pectin polysaccharide: 68%, sodium citrate: 24%, and small molecular components such as monosaccharides and flavonoids: 7%.
  • insoluble dietary fiber The main components of insoluble dietary fiber are cellulose and hemicellulose.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne un procédé de préparation écologique pour des fibres alimentaires solubles et insolubles dans des résidus de fruits et de légumes, les résidus de fruits et de légumes étant sélectionnés en tant que matière première, ledit procédé comprenant les étapes suivantes consistant à : hydrolyser dans des conditions acides une poudre de résidus de fruits et de légumes et filtrer pour obtenir respectivement un résidu de filtre I et un filtrat I ; hydrolyser dans des conditions alcalines le résidu de filtre I et filtrer pour obtenir respectivement un résidu de filtre II et un filtrat II ; mélanger le filtrat I et le filtrat II pour obtenir une solution mélangée contenant une fibre alimentaire hydrosoluble ; et décolorer et post-traiter le résidu de filtre II pour obtenir une fibre alimentaire insoluble. Le procédé de préparation susmentionné est simple à mettre en œuvre. Les matières premières acide et alcaline utilisées sont directement neutralisées et utilisées après avoir été traitées afin de produire des boissons à électrolyte comestible sans précipitation alcoolique, ce qui ne provoque pas de pollution environnementale, et les ingrédients de santé tels que des flavonoïdes peuvent être obtenus simultanément avec les fibres alimentaires solubles et insolubles dans les résidus de fruits et de légumes.
PCT/CN2020/089521 2019-06-26 2020-05-11 Procédé de préparation écologique de fibres alimentaires solubles et insolubles dans des résidus de fruits et de légumes WO2020259098A1 (fr)

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CN201910558814.X 2019-06-26
CN201910558814.XA CN110200292A (zh) 2019-06-26 2019-06-26 一种果蔬残渣中可溶性与不溶性膳食纤维的绿色制备方法

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CN114304465A (zh) * 2022-01-27 2022-04-12 陇南市祥宇油橄榄开发有限责任公司 一种橄榄叶提取物泡腾片及制作方法
CN114365853A (zh) * 2022-02-15 2022-04-19 江西师范大学 一种制备柑橘皮渣中抗氧化膳食纤维的方法

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CN114146183A (zh) * 2021-12-02 2022-03-08 武汉轻工大学 一种紫薯降血糖多肽微胶囊化产品及其制备方法和应用
CN114304465A (zh) * 2022-01-27 2022-04-12 陇南市祥宇油橄榄开发有限责任公司 一种橄榄叶提取物泡腾片及制作方法
CN114365853A (zh) * 2022-02-15 2022-04-19 江西师范大学 一种制备柑橘皮渣中抗氧化膳食纤维的方法
CN114365853B (zh) * 2022-02-15 2023-11-10 江西师范大学 一种制备柑橘皮渣中抗氧化膳食纤维的方法

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