Low-swelling dietary fiber and preparation method thereof

• Main Authors: SHI XIXIONG, ZHANG YAN, GUO ZHAOBIN
• Format: Patent
• Language: Chinese; English
• Published: 05.07.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the technical field of dietary fiber modification. The invention provides a low-swelling dietary fiber and a preparation method thereof, and the preparation method comprises the following steps: mixing an aqueous solution of negatively charged dietary fiber powder and an aqueous solution of basic protein, and drying to obtain the low-swelling dietary fiber. According to the prepared low-swelling dietary fiber, original characteristics of the dietary fiber are modified, and the problems that the hardness of food is increased and the quality becomes poor due to the strong water binding capacity of the dietary fiber are solved. 本发明涉及膳食纤维改性技术领域。本发明提供了一种低溶胀性膳食纤维及其制备方法，包括如下步骤：将带负电的膳食纤维粉末的水溶液和碱性蛋白的水溶液混合，干燥后得到低溶胀性膳食纤维。本发明制备的低溶胀性膳食纤维对膳食纤维原有特性进行改造，避免了因膳食纤维的强持水性导致的食品硬度升高，品质变差的问题。