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Method for preparing konjac mannan oligosaccharide

A technology of mannan oligosaccharides and konjac grape, which is applied in the field of food and feed additives, can solve the problems of time-consuming enzyme utilization efficiency, low energy consumption, etc., and achieve the effects of improving efficacy and utilization efficiency, increasing contact area, and increasing contact probability

Inactive Publication Date: 2010-12-15
河北科纳生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preparation method of batch reaction is widely used, but this method is energy-consuming, time-consuming and the utilization efficiency of enzymes is not high.

Method used

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  • Method for preparing konjac mannan oligosaccharide
  • Method for preparing konjac mannan oligosaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Wash the fresh konjac, peel it, cut it into pieces, and preliminarily crush it with a juice extractor, add distilled water in the ratio of 1kg:1000kg according to the ratio of konjac and water, and cut it at 8000r / min with a high-shear mixing emulsifier. Cut and emulsify 3 times, each time for 10 minutes, then use an ultra-high pressure homogenizer to homogenize once at 200Mpa, and then homogenize twice at 500Mpa, let it stand, filter the supernatant liquid with a filter cloth, and put the filter residue at 80°C Dry for 24 hours to obtain konjac meal, and the order number is 60 orders.

[0026] 2) Weigh 100 g of the 60-mesh konjac meal prepared in step 1), adjust it into a slurry of konjac meal with a concentration of 2% with water, and combine the slurry of the konjac meal with an endogenous enzyme activity of 190,000 U / g Type mannanase 40g carries out enzyme hydrolysis reaction, obtains the generation liquid of konjac glucomannan oligosaccharide, and constantly tak...

Embodiment 2

[0044] 1) Fresh konjac is washed, peeled, cut into pieces, preliminarily crushed with a juice extractor, added distilled water at a ratio of 1kg:600kg of konjac and water, and sheared at 10000r / min with a high-shear mixing emulsifier Emulsify twice, each time for 5 minutes, then use an ultra-high pressure homogenizer to homogenize once at 160MPa, and then homogenize three times at 650MPa, let it stand, filter the supernatant with a filter cloth, and dry the filter residue at 110°C for 10 Hour, obtain konjac meal, and order number is 80 orders.

[0045] 2) Weigh 100 g of the 80-mesh konjac meal prepared in step 1), adjust it into a slurry of 3.5% konjac meal with water, and combine the slurry of the konjac meal with an enzyme activity of 200,000 U / g Type mannanase 40g carries out enzyme hydrolysis reaction, obtains the generation liquid of konjac glucomannan oligosaccharide, and constantly takes out the generation liquid of described konjac glucomannan oligosaccharide, in this ...

Embodiment 3

[0049] 1) Fresh konjac is washed, peeled, cut into pieces, preliminarily crushed with a juice extractor, added with distilled water at a ratio of 1kg: 1200kg of konjac and water, and sheared at 6000r / min with a high-shear mixing emulsifier Emulsify 5 times, each time for 15 minutes, then use an ultra-high pressure homogenizer to homogenize once at 250MPa, and then homogenize three times at 450MPa, let it stand, filter the supernatant with a filter cloth, and dry the filter residue at 95°C for 20 Hour, obtain konjac meal, and order number is 40 orders.

[0050] 2) Weigh 100 g of the 40-mesh konjac meal prepared in step 1), adjust it into a slurry of konjac meal with a concentration of 1.5% with water, and combine the slurry of the konjac meal with an enzyme activity of 200,000 U / g Type mannanase 40g carries out enzyme hydrolysis reaction, obtains the generation liquid of konjac glucomannan oligosaccharide, and constantly takes out the generation liquid of described konjac gluco...

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Abstract

The invention discloses a method for preparing konjac mannan oligosaccharide. The method comprises the following steps of: 1) uniformly mixing konjak and water, cutting and emulsifying; homogenizing under the pressure of 160 to 250 MPa and the pressure of 450 to 650 MPa in turn; and drying to obtain coarse konjak powder; and 2) performing enzyme hydrolysis reaction on the slurry of the coarse konjak powder and endo-mannase to obtain the generation liquid of the konjac mannan oligosaccharide, and continuously taking the generation liquid of the konjac mannan oligosaccharide out; replenishing the slurry of the coarse konjak powder once every 3 to 6 hours of the reaction; after replenishing for 9 to 20 times, reacting for 3 to 6 hours and stopping; and collecting and merging the generation liquid of the konjac mannan oligosaccharide, and drying to obtain the konjac mannan oligosaccharide. By the method, the effect and utilization rate of the mannase can be improved and the target productof the mannan oligosaccharide can be obtained to the maximum extent, and the purity of the product is over 90 percent.

Description

technical field [0001] The invention relates to the field of food and feed additives, in particular to a method for preparing konjac glucomannan oligosaccharides. Background technique [0002] my country is a large konjac planting country, and the annual output of fresh konjac has reached more than 1 million tons, which has become a major source of income for farmers, especially farmers in poor areas. Konjac contains 90% glucomannan, which is the best raw material for preparing functional glucomannan oligosaccharides. However, the processing of konjac in our country only stays in the preparation and production stages of konjac coarse powder, fine powder and konjac gum, and its potential huge economic benefits have not been shown. [0003] Glucomannan oligosaccharides refer to oligomers formed by connecting 2-10 glucose and mannose through glycosidic bonds. They have special effects on the metabolism of the body, mainly reflected in: ① Promote the growth and reproduction of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14
Inventor 石波梁平姚喜梅王绍云
Owner 河北科纳生物科技有限公司
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