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Method for coproducing jerusalem artichoke inulin and jerusalem artichoke insoluble diedairy fiber

A technology of soluble dietary fiber and Jerusalem artichoke, applied in the field of fiber production, can solve the problems of preparing insoluble dietary fiber of Jerusalem artichoke, monotonous production products, etc., and achieve the effects of avoiding environmental pollution and resource waste, increasing equipment costs, and satisfying flexibility.

Active Publication Date: 2010-08-11
膳立方生物科技(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the preparation of Jerusalem artichoke insoluble dietary fiber by combining the Jerusalem artichoke dregs produced by inulin
[0006] Moreover, in the production of soluble dietary fiber at the present stage, the production of products is too monotonous and cannot fully meet the requirements of the public for the sugar content and instant solubility of soluble dietary fiber.

Method used

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  • Method for coproducing jerusalem artichoke inulin and jerusalem artichoke insoluble diedairy fiber
  • Method for coproducing jerusalem artichoke inulin and jerusalem artichoke insoluble diedairy fiber
  • Method for coproducing jerusalem artichoke inulin and jerusalem artichoke insoluble diedairy fiber

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] The fresh Jerusalem artichoke root is cleaned to remove soil, impurities, etc., and the Jerusalem artichoke root is cut into thin slices with a thickness of less than 0.2cm with a slicer. Jerusalem artichoke slices are steam blanched to kill enzymes, and the blanching time is 5 minutes. The Jerusalem artichoke chips after deenzyme are dried through a continuous dryer at a drying temperature of 50°C. The dried Jerusalem artichoke chips have no scorching, no discoloration flakes, good color and even moisture.

[0060] The dried Jerusalem artichoke chips are pulverized by a pulverizer to obtain dried Jerusalem artichoke powder, which has a moisture content of 10%, and then dried with a hot air continuous dryer until the moisture content is below 5%.

[0061] Add water to the dry Jerusalem artichoke powder, and fully stir at 60°C to make the dry Jerusalem artichoke powder absorb water and swell for leaching. Extraction is carried out with the aid of ultrasound. Add water...

Embodiment 2

[0074] The fresh Jerusalem artichoke root is cleaned to remove soil, impurities, etc., and the Jerusalem artichoke root is cut into thin slices with a thickness of less than 0.2cm by a slicer. Jerusalem artichoke slices are steam blanched to kill enzymes, and the blanching time is 3 minutes. The Jerusalem artichoke chips after deenzyme are dried by a continuous dryer at a drying temperature of 60°C.

[0075] The dried Jerusalem artichoke chips are pulverized by a pulverizer to obtain dry Jerusalem artichoke powder, and the moisture content of the dry Jerusalem artichoke powder is 5%.

[0076] Add water to the dry Jerusalem artichoke powder, and fully stir at 70°C to make the dried Jerusalem artichoke powder absorb water and swell for extraction. Extraction was performed using the aid of microwaves. Add water 5 times, that is, add water to extract and filter, and add water to the residue to repeat the extraction. The total amount of water added is controlled at 10 times of J...

Embodiment 3

[0088] The fresh Jerusalem artichoke root is cleaned to remove soil, impurities, etc., and the Jerusalem artichoke root is cut into thin slices with a thickness of less than 0.2cm by a slicer. Jerusalem artichoke slices are steam blanched to kill enzymes, and the blanching time is 5 minutes. The Jerusalem artichoke chips after deenzyme are dried through a continuous dryer at a drying temperature of 50°C.

[0089] The dried Jerusalem artichoke chips are pulverized by a pulverizer to obtain dry Jerusalem artichoke powder, and the moisture content of the dry Jerusalem artichoke powder is 5%.

[0090] Add water to the dry Jerusalem artichoke powder, and fully stir at 70°C to make the dried Jerusalem artichoke powder absorb water and swell for extraction. Extraction was performed using the aid of microwaves. Add water for 3 times, that is, add water to extract and filter, and add water to the residue again to repeat the leaching. The total amount of water added is controlled at ...

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Abstract

The invention discloses a method for coproducing jerusalem artichoke inulin and jerusalem artichoke insoluble diedairy fiber, comprising the following steps: slicing, baking, smashing, extracting, decoloring, filtering, concentrating and drying. The invention has the advantages of improving the additional value of the jerusalem artichoke, avoiding environmental pollution and resource waste, greatly meeting the flexibility of production, being capable of obtaining jerusalem artichoke products with different molecular weights, and meeting different application requirements.

Description

technical field [0001] The invention relates to a fiber production method, in particular to a method for co-producing Jerusalem artichoke inulin and Jerusalem artichoke insoluble dietary fiber Background technique [0002] Jerusalem artichoke, commonly known as Jerusalem artichoke, Dihuan, Jiangbula, Asteraceae, Helianthus, perennial herb, chromosome number 2n=102. Jerusalem artichoke has a wide distribution and is cultivated in all parts of the north and south of China; it has strong adaptability, resistance to barrenness, cold and drought; it is easy to plant, and it can be harvested multiple times after one sowing; the yield is extremely high. Jerusalem artichoke is native to North America and introduced to China via Europe. Its edible parts are generally tubers, which are spindle-shaped or irregularly tumor-shaped; the skin is red, yellow and white; The tubers are rich in inulin, the content is 15-20% of the wet weight of Jerusalem artichoke, about 9% of protein, 4% of ...

Claims

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Application Information

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IPC IPC(8): C08B37/00A23L1/308A23L33/105A23L33/22
Inventor 许萍董丹丹王延平
Owner 膳立方生物科技(上海)有限公司
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