Extraction and preparation method for high-antioxidant dietary fiber

[0014] A method of extracting dietary fiber from red bayberry residue after Mouton and water chestnut red bayberry juice of the present invention comprises the following steps:

[0015] (1) High-temperature passivation: Keep bayberry residue under dry heat at 100°C for 10 minutes to passivate polyphenol oxidase;

[0016] (2) Ethylene softening: ethylene was introduced at 5 minutes, and the concentration was maintained at 800 ppm to soften the fibrous tissue;

[0017] (3) Enzymatic hydrolysis: add warm water at a ratio of 3:1 to liquid, and at the same time cool the mixture of bayberry residue and water to 80°C, add cellulase at 450 mg / L for 30 minutes while stirring;

[0018] (4) Compound enzymolysis: add compound enzyme at 0.3% of the mass of red bayberry residue dry powder for enzymolysis. The compound enzyme is composed of amylase and papain at a ratio of 3:1. The pH value during enzymolysis is controlled at 7, and the temperature of enzymolysis is controlled At 80°C, the e

[0022] A kind of method of extracting dietary fiber from red bayberry residue after Mouton and Dongkui red bayberry of the present invention extracts juice, comprises the following steps:

[0023] (1) High-temperature passivation: Keep bayberry residue under dry heat at 100°C for 10 minutes to passivate polyphenol oxidase;

[0024] (2) Ethylene softening: ethylene was introduced at the fifth minute, and the concentration was kept at 1000 ppm to soften the fibrous tissue;

[0025] (3) Enzymolysis: Add warm water at a ratio of 3:1 to liquid, and at the same time cool the mixture of bayberry residue and water to 70°C, add cellulase at 400 mg / L for 30 minutes while stirring;

[0026] (4) Composite enzymolysis: add compound enzyme according to 0.4% of the mass of red bayberry residue dry powder for enzymolysis. The compound enzyme is composed of amylase and papain at a ratio of 3:1. The pH value during enzymolysis is controlled at 6, and the temperature of enzymolysis is controlled