Preparation Of Grape Pomace Dietary Fiber By Twin Screw Extrusion And Enzymatic Hydrolysis And Application Research

Grape(Vitaceae Vitis)is woody liana,the bases are branched and the fruit is globose or oval.The grape distributing in northeast area is mainly Vitis amuntain area in Jilin province,wondersun and small Xingan mountain area in Heilongjiang province,mountainous and hilly area in Liaoning province.At present,amur grape(Vitis amuntain)is mainly used for making wine,juice and beverage.Grape skin residue is discarded after grape processing,which results in waste.Grape skin residue contains high fiber,through the high and new technology can extract it modern food engineering,preparation of dietary fiber used in the food.In this paper,grape pomace juice as raw material,using a twin screw extruder on grape pomace by extrusion,extrusion is grape dietary fiber skin residue,The soluble dietary fiber from grape pomace was obtained by enzymatic hydrolysis of cellulase to improve the yield of soluble dietary fiber.The effect of different proportions on bread quality and texture characteristics was studied,the results are as follows:1.Using twin-screw extrusion of grape skin residue dietary fiber modification,preparation of dietary fiber grape skin residue.Grape skin residue is obtained by orthogonal test the best parameters for extrusion: grape skin residue squeeze out the best parameters for extrusion temperature is 150?,material moisture content was 43%,the screw rotation speed of 200 r/min.In this condition,the yield of soluble dietary fiber was 13.2%.2.The soluble dietary fiber was extracted from grape dietary fiber by cellulase and the soluble dietary fiber powder was obtained.The results of orthogonal experiments show that: The p H value was 4,the cellulase was 0.06%,added at a temperature of 45?,and the reaction time was 2h.The reaction time was.The yield of soluble dietary fiber was 15.7%.3.The effects of different proportions of soluble dietary fiber powder on the quality and texture of bread were studied.The optimum formula of soluble dietary fiber bread was determined by orthogonal experiment: Soluble dietary fiber powder adding 6% yeast powder,adding 1.75%,adding 15% sugar,salt 1%,fresh egg amount was 5%,the amount of water is 45%,butter and adding 5%,plant oil was added to 5%.4.Grape pomace bread soluble dietary fiber content is 3.8%,the hardness of bread was 945,elastic 0.92,cohesion is 0.79,recovery is 0.32,chewiness of 814,gumminess 756,volume 2.88mL/g,reached the bread quality requirements.