The Process Optimization of the Water Insoluble Dietary Fiber Extracted from Hawthorn

Fresh hawthorn fruit as raw material, the use of enzymes in chemical extraction of hawthorn fruit water-insoluble dietary fiber by single factor test and orthogonal test optimization of process conditions. The results showed that when the base is added to the amount of 0.50 %(sample mass fraction), alkaline hydrolysis temperature 45℃, liquefying amylase was 0.10 %(sample mass fraction), enzymatic hydrolysis time 35 min, the resulting water-insoluble dietary fiber, high purity, total impurity removal rate was 97.8 %, water insoluble dietary fiber extraction rate of 3.52 %. The extracted water-insoluble dietary fiber holding capacity of 5.27 g/g,expansive force of 5.10 mL/g.