Method for preparing food-grade xylooligosaccharide

A xylo-oligosaccharide, food-grade technology, applied in the field of preparation of food-grade xylo-oligosaccharides, achieves the effects of less technical difficulty, less by-products, and low cost

Inactive Publication Date: 2010-11-10
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is also the general shortcoming of prior art in above-mentioned three patent documents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of food-grade xylo-oligosaccharides, the steps are:

[0023] Put 96.9 grams of xylose, 0.1 grams of tartaric acid and 3 grams of sorbitol into the reaction kettle, mix and polymerize evenly. The reaction kettle used is a high-temperature interlayer stainless steel reaction kettle, and heat is supplied with heat-conducting oil. The temperature is controlled at about 140 ° C, and the reaction is 4 hours , the vacuum degree is 0, and a polymer is formed; the polymer is cooled and pulverized to obtain food-grade xylooligosaccharides.

Embodiment 2

[0025] Put 79 grams of xylose, 5 grams of malic acid and 16 grams of mannitol into the reaction kettle, mix and polymerize evenly. The reaction kettle used is a high-temperature interlayer stainless steel reaction kettle, and heat is supplied with heat-conducting oil. The temperature is controlled at about 260°C. 0.25h, the vacuum degree is 1, and the polymer is formed; the polymer is cooled and pulverized to obtain food-grade xylooligosaccharides.

Embodiment 3

[0027] Put 90 grams of xylose, 1.2 grams of citric acid and 8.8 grams of xylitol into the reaction kettle, mix and polymerize evenly. The reaction kettle used is a high-temperature interlayer stainless steel reaction kettle, and heat is supplied with heat-conducting oil. The temperature is controlled at about 180°C. React for 1 hour and vacuum degree 1 to form a polymer; the polymer is cooled and crushed to obtain food-grade xylooligosaccharides.

[0028] Through identification, the content of the target product prepared by the method of the invention is as high as 93%, the content of reducing sugar is less than 1%, and the average molecular weight is between 500 and 900.

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Abstract

The invention relates to a method for preparing food-grade xylooligosaccharide, which comprises the following steps of: putting xylose, edible acid and polyol into a reaction kettle in a weight ratio, mixing the mixture uniformly to perform polymerization, controlling the temperature to be between 140 and 260 DEG C, reacting the mixture for 0.25 to 4 hours under the vacuum degree of 0 to 1 to form a polymer, and cooling and crushing the polymer to obtain the food-grade xylooligosaccharide. The polymer content of the xylooligosaccharide obtained by the method is up to over 93 percent, the reducing sugar content is less than 1 percent, and the average molecular weight is between 500 and 900; and the xylooligosaccharide is of milk white, has good mouthfeel and can fully meet the application in food processing.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for preparing food-grade xylo-oligosaccharides. Background technique [0002] Xylooligosaccharides are oligosaccharide mixtures of 2 to 7 xyloses connected by β-1,4 glycosidic bonds, among which xylobiose and xylotriose are the main ones. Xylo-oligosaccharides have good characteristics such as high efficiency (high-efficiency value-added bifidobacteria), stability, safety, non-toxicity, and wide application fields, and can effectively maintain human health: the organic acids it produces can reduce intestinal pH and inhibit pathogenic bacteria Infection, reduce spoilage, promote intestinal peristalsis, prevent constipation; it can also synthesize B vitamins, promote protein digestion and absorption, and improve human immunity. At present, the development and application of xylooligosaccharides occupy a prominent position in functional foods. [0003] The traditional process of produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H3/06C07H1/00
Inventor 张泽生王可凤吕晓玲孙平
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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