Abstract
Objective: This study aimed to effectively utilize a large amount of dietary fiber andpectic polysaccharides in okra fermented wine pomace and turn waste into treasure. Methods: The processing technology and related characteristics of okra dietary fiber ultrafine powder were studied by wet ultrafine grinding and spray drying technology. Results: The results showed that okra fermented wine pomace was treated by colloid mill three times; then homogenized by high-pressure homogenizer for three times with 40 MPa of the homogenization pressure; after homogenization, spray drying was made with 210 ℃ in the inlet air temperature, 40 Hz of the fan frequency, solids content 7% of the pulp, and the feeding speed was 1 000 mL/h. The related properties of dietary fiber ultrafine powders from okra fermented wine pomace were tested. The results showed that the water holding capacity was 10.5%, moisture content was 16.5%, bulk density was 0.24 g/mL, tap density was 0.33 g/mL, compressibility was 28%, angle of repose was 52.8°, and ash content was 3.31%. Conclusion: Compared with the traditional enzyme treatment or alkali treatment, dietary fiber ultrafine powder preparation technology can effectively increase dietary fiber content, which can meet the requirements of high-quality dietary fiber.
Publication Date
8-28-2021
First Page
201
Last Page
206
DOI
10.13652/j.issn.1003-5788.2021.08.034
Recommended Citation
Xin, LUO; Yan-qiang, ZHOU; Guang-bin, WU; and Fa-he, CHEN
(2021)
"Study on preparation technology and properties of dietary fiber ultrafine powders from okra fermented wine pomace,"
Food and Machinery: Vol. 37:
Iss.
8, Article 34.
DOI: 10.13652/j.issn.1003-5788.2021.08.034
Available at:
https://www.ifoodmm.cn/journal/vol37/iss8/34
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