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Process of preparing oligofructose with molasses as material

A technology of fructooligosaccharides and molasses, applied in food preparation, food science, application, etc., can solve the problems of complex process, expensive raw material ratio, high production cost, etc., and achieve the effect of wide source of raw materials, low cost and convenient operation

Active Publication Date: 2009-09-09
量子高科(广东)生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] ① Detoxification of fructooligosaccharides
[0011] At present, sucrose, Jerusalem artichoke or Jerusalem artichoke are used as raw materials for the domestic preparation of fructo-oligosaccharides. The disadvantages of these preparation methods are that the raw materials used are expensive or the production cost is high, and the process is complicated.

Method used

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  • Process of preparing oligofructose with molasses as material

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Embodiment 1

[0022] Referring to the above drawings, mix and stir molasses with water and sulfuric acid and heat for precipitation reaction, adjust the pH value of the supernatant to 4.0-5.0; Inactivation; filtering to remove impurities, and vacuum concentrating the fructo-oligosaccharide liquid into dark brown viscous syrup to obtain fructo-oligosaccharide syrup with a purity greater than 40%. Wherein: (1) molasses and drinking water are mixed according to weight ratio 65~25: 35~75, stir evenly, make the concentration of molasses dilution be 20~50Brix; ) into the steam to heat the mixture, the treatment temperature is 50°C-95°C, the time is 30min-60min, then stand still for 4h-12h, and take the supernatant; (3) Cool the supernatant from which the sediment has been removed to 40°C- 60°C, adjust the pH value to 4.0-8.0; (4) The enzymatic hydrolysis reaction uses the enzyme solution of fructosyltransferase, the enzymatic hydrolysis reaction temperature is 40°C ~ 60°C, and the enzymatic hydro...

Embodiment 2

[0024] Mix 5000Kg of molasses with a sugar content of 75Brix and 4200Kg of drinking water, and the sugar content of the molasses dilution is 40Brix; add 120Kg of concentrated sulfuric acid solution, adjust the pH value to 4.5, and heat it with steam. The treatment temperature is 92 ° C, the time is 55 minutes, and then static precipitation 7h; take its supernatant, add 1Kg of 30% sodium hydroxide to adjust the pH value of the molasses clear liquid, and adjust the pH value to 5.5; add 80Kg of fructosyltransferase (80μ / g) enzyme solution, and the enzyme hydrolysis reaction temperature is 48°C , the enzymatic hydrolysis reaction time is 20h; when the proportion of fructooligosaccharides in the solid matter reaches 44%, the enzymatic hydrolysis is stopped, and the temperature is raised to 90°C through the coil tube, and the enzyme is killed by maintaining it for 25 minutes. After deactivating the enzyme, cool down to 55°C; use an activated carbon plate and frame filter press to dec...

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Abstract

The invention discloses a method for preparing fructooligosaccharides using molasses as a raw material, which is characterized in that it comprises the following steps: pretreating molasses by hot acid method, removing sediment in molasses, and passing the supernatant through fructose-based Transferase hydrolysis reaction and decolorization, filtration and impurity removal and concentration treatment of fructooligosaccharide solution; the whole production process of the present invention has cheap and easy raw materials, simple and easy process, convenient operation and low cost, and can meet the requirements of industrialized large-scale production.

Description

technical field [0001] The invention relates to a method for preparing feed-grade fructooligosaccharides from molasses. Background technique [0002] Fructooligosaccharides (English name: Fructooligosaccharides, FOS), also known as fructooligosaccharides or sucrose trisaccharide oligosaccharides, molecular formula: G—F—Fn; n=1~3 (G is glucose, F is fructose ), refers to kestose, kestetose, kestose pentaose and their mixtures formed by connecting 1 to 3 fructosyl groups on the fructose residue of the sucrose molecule through a β(1→2) glycosidic bond. Fructooligosaccharides (English name: Fructooligosaccharides, FOS) are widely distributed in various higher plants in nature. Lily, burdock, onion, garlic, rye, banana. Vegetables and fruits eaten in daily life also contain a small amount of fructo-oligosaccharides, especially in beef bladder, onion, garlic, and honey. The content of fructo-oligosaccharides per 100 grams of edible parts is only 3.6 grams and 2.8 grams. , 1.0 g...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/00C12P19/18A23L1/23
Inventor 曾昭政曾宪经曾宪纲
Owner 量子高科(广东)生物有限公司