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Preparation method of canna edulis ker polysaccharide polyphenol complex

The technology of canna and compound is applied in the field of preparation in the field of food technology, which can solve problems such as environmental pollution and resource waste, and achieve the effects of large output of raw materials, reduced damage, and reduced environmental pollution.

Inactive Publication Date: 2009-12-09
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Canna taro waste residue is the residue left after extracting starch from plantain taro. These waste residues have high water content and are easy to ferment. Except for a small amount that is processed into feed, most of them are thrown away as waste. This not only causes a huge waste of resources, but also seriously polluted the local environment

Method used

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  • Preparation method of canna edulis ker polysaccharide polyphenol complex
  • Preparation method of canna edulis ker polysaccharide polyphenol complex

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Step 1. The waste residue of plantain taro comes from Guizhou Ziyun Jiahe Chemical Technology Co., Ltd. Dry the waste residue of plantain taro at 50°C, crush it, pass through a 40-mesh sieve, and then pass through a 160-mesh sieve to remove part of the starch. Collect the residue in the sieve and add 8 times the volume of water, stir and wash the filter residue at 30°C for 20 minutes, filter the filter residue with double-layer gauze; add water 8 times the volume of the filter residue to the filter residue, and ultrasonically treat it for 20 minutes to obtain a solution;

[0022] Step 2, adjusting the pH value of the solution to 8.2, adding thermostable α-amylase so that the mass fraction of amylase reaches 0.6‰, and stirring at 800 rpm at 95°C for 60 minutes;

[0023] Step 3, cooling the solution finally obtained in step 2 to 60°C, adding alkaline papain to make the mass fraction of protease reach 1‰, stirring at 800rpm for 60 minutes; then adding lipase to make the mas...

Embodiment 2

[0028] Step 1. The waste residue of plantain taro comes from Guizhou Ziyun Jiahe Chemical Technology Co., Ltd. Dry the waste residue of plantain taro at 60°C, crush it, pass through a 40-mesh sieve, and then pass through a 160-mesh sieve to remove part of the starch. Collect the residue in the sieve and add 10 times the volume of water, stir and wash the filter residue at 40°C for 10 minutes, filter the filter residue with double-layer gauze; add water 10 times the volume of the filter residue to the filter residue, and ultrasonically treat it for 30 minutes to obtain a solution;

[0029] Step 2, adjusting the pH value of the solution to 8.0, adding thermostable α-amylase so that the mass fraction of the amylase reaches 1‰, and stirring at 1200 rpm at 100°C for 30 minutes;

[0030] Step 3: Cool the solution finally obtained in Step 2 to 55°C, add alkaline papain to make the mass fraction of protease reach 2‰, stir at 1200rpm for 30 minutes; then add lipase to make the mass frac...

Embodiment 3

[0034] Step 1. The waste residue of plantain taro comes from Guizhou Ziyun Jiahe Chemical Technology Co., Ltd. Dry the waste residue of plantain taro at 55°C, crush it, pass through a 40-mesh sieve, and then pass through a 160-mesh sieve to remove part of the starch. Collect the residue in the sieve and add 8 times the volume of water, stir and wash the filter residue at 25°C for 10 minutes, filter the filter residue with double-layer gauze; add water 5 times the volume of the filter residue to the filter residue, and ultrasonically treat it for 15 minutes to obtain a solution;

[0035] Step 2, adjusting the pH value of the solution to 7.5, adding thermostable α-amylase so that the mass fraction of amylase reaches 0.7‰, and enzymatically hydrolyzing at 96° C. for 45 minutes;

[0036] Step 3, cooling the solution finally obtained in step 2 to 50°C, adding alkaline papain to make the mass fraction of protease reach 1.5‰, and enzymolysis for 45 minutes; then add lipase to make the...

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Abstract

The invention relates to a preparation method of canna edulis ker polysaccharide polyphenol complex, comprising the following steps: the waste residue of canna edulis ker is prepared, water is added and mixed with the waste residue of canna edulis ker to obtain solution; the pH value of the solution is adjusted to 7.5-8.5; thermo-stabilization alpha-amylase is added to ensure that the mass fraction of the amylase is 0.05-0.1%, and enzymolysis is carried out at the temperature of 95-100 DEG C for 30-60 minutes; when solution obtained in the second step is cooled to the temperature of 50-60 DEG C, alkalescent papain is added, the mass fraction of the alkalescent papain is 0.1-0.2%, and enzymolysis is carried out for 30-60 minutes; then, lipase is added, and the mass fraction of the lipase reaches 0.1-0.2%, and enzymolysis is carried out for 30-60 minutes; the pH value of the solution is adjusted to 9-11, and hydrogen peroxide with the volume ratio being 4-7% is added to stir for 30-60 minutes at the temperature of 20-30 DEG C; filter residue is obtained after filtration, is washed to be neutral, is dried and is pulverized to obtain the canna edulis ker polysaccharide polyphenol complex. The invention has large raw material output, low price, simple technology and lower cost, recycles waste residues and reduces environment pollution.

Description

technical field [0001] The invention relates to a preparation method in the technical field of food, in particular to a method for preparing a polysaccharide and polyphenol compound of canna taro. Background technique [0002] Functional plantain taro dietary fiber is a polysaccharide polyphenol complex. The polysaccharide in the dietary fiber of plantain taro is a natural macromolecular substance mainly composed of cellulose in plantain taro. Polysaccharides are essential components of all living organisms and are involved in a variety of physiological functions required to sustain life. Polysaccharides have been proven to have important physiological functions such as enhancing the body's immune function, anti-virus, preventing and treating diabetes, anti-tumor, anti-inflammation, anti-coagulation, anti-radiation, and lowering blood lipids. Polyphenols are the general term for polyphenolic compounds in plantain taro. Plant polyphenols have been proven to have anti-oxida...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/28A61K8/97A61Q1/00A23L33/105
Inventor 王正武张娟
Owner SHANGHAI JIAO TONG UNIV
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