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Method for preparing 90-type high fructose syrup from burdock root

A technology of high fructose syrup and burdock, applied in the field of food processing, to achieve the effect of increasing the value of agricultural and sideline products, improving the health of the people, and reducing costs

Inactive Publication Date: 2010-06-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Burdock root is rich in inulin-like fructo-oligosaccharides. Burdock root is used as raw material to extract inulin and prepare 90-type high fructose syrup. At present, there is no public report at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Wash and slice the burdock root, and then inactivate the enzyme in boiling water for 3 minutes; mix the cooled burdock root slice, cellulase and water, and the proportion is: 1 kg of burdock root slice, 0.001 kg of cellulase, and 8 L of water; 80°C, pH value 7.0, constant stirring and constant temperature reaction for 30min; after the reaction, filter, the clear liquid passes through cation exchange resin and anion exchange resin successively, the temperature of the feed liquid is 60°C, the time is 80min, the column flow rate is 0.1 ~ 3VVM, and then concentrated Promptly obtain type 90 high fructose syrup (fructose content 93%).

Embodiment 2

[0021] Wash and slice the burdock root, then inactivate the enzyme in boiling water for 1 min; mix the cooled burdock root slices, cellulase and water, the ratio is: 1 kg of burdock root slices, 0.5 kg of cellulase, and 15 L of water; 60°C, pH value 5.5, constant stirring and constant temperature reaction for 120min; after the reaction is completed, filter, the clear liquid passes through cation exchange resin and anion exchange resin successively, the temperature of the feed liquid is 40°C, the time is 120min, the column flow rate is 0.1 ~ 3VVM, and then concentrated Promptly obtain type 90 high fructose syrup (fructose content 91%).

Embodiment 3

[0023] A) Wash and slice the burdock root, then inactivate the enzyme in boiling water for 1-3 minutes;

[0024] B) Mix the cooled burdock root, cellulase and water in a ratio of: 1 kg of burdock root slice, 0.001-0.5 kg of cellulase, and 3-15 L of water;

[0025] C) at a temperature of 40-80°C and a pH value of 3.0-7.0, constant stirring and constant temperature reaction for 20-120 minutes;

[0026] D) filter after the reaction is finished, add milk of lime to the obtained supernatant and keep it warm for 1 to 5 hours to remove the precipitate;

[0027] E) The clear liquid adjusts the pH value, then passes through the cation exchange resin and the anion resin successively, the feed liquid temperature is 40-90°C, the time is 10-120min, the column flow rate is 0.1-3VVM, and then concentrated to obtain the 90-type high fructose syrup.

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PUM

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Abstract

The invention relates to a method for preparing 90-type high fructose syrup from burdock root, belonging to the technical field of food processing. The method comprises the following steps of: taking the burdock root as a raw material; cleaning and slicing the burdock root, and carrying out enzyme inactivation preprocessing on the burdock root; and obtaining the 90-type high fructose syrup by enzymic preparation cellulose for the traditional industry, a biological enzyme-hot water cooperation extraction technology and an ion exchange resin one-step method technology. The invention relates to multiple application fields, such as baking foods, beverages, sweets, seasonings, dairy products, diabetes patient foods, weight-losing foods, and the like.

Description

technical field [0001] The invention relates to a method for preparing 90-type high fructose syrup from burdock root, which belongs to the technical field of food processing. Background technique [0002] High fructose syrup, also known as fructose syrup or isomerized syrup, is a new type of healthy sugar source with fructose and glucose as the main components. It has high sweetness, low calorie, and anti-caries function, especially the characteristics of "synergism, cold, sweet and refreshing". It can be used as a functional sweetener in the food and beverage industry and replace the use of sucrose. At the same time, it can also be used to develop special health food for diabetics, hypoglycemic patients and obese people. [0003] At present, the main way to produce high fructose syrup is: using starch (corn, rice, etc.) ; Or take polyfructose plant (Jerusalem artichoke, chicory) as raw material and rely on the inulinase catalyzed reaction, that is, the one-step approach t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/236A23L27/30
Inventor 张涛江波缪铭
Owner JIANGNAN UNIV
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