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Method for continuously extracting pectin and dietary fibers from jerusalem artichoke residues and/or chicory residues

A technology of dietary fiber and chicory dregs, which is applied in the field of continuous extraction of pectin and dietary fiber, to achieve the effect of safe and reliable consumption, high purity and less impurities

Active Publication Date: 2011-04-20
SHANDONG NINE RING GASOLINEEUM MACHINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country's current food industry mainly extracts and produces pectin from citrus peels and apple peels, and produces dietary fiber from soybeans and corn husks. There is no such thing as Jerusalem artichoke residue and / or chicory with high pectin and high dietary fiber content. Extraction and Production of Pectin and Dietary Fiber from Slag

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Dry the Jerusalem artichoke residue that has extracted the inulin to a water content of 8% at a temperature of 80° C., pulverize it with a pulverizer, pass through a 60-mesh sieve, and add 15 tons of the above-mentioned processed Jerusalem artichoke residue to 1 ton of water, then add 25 kg of sodium carbonate, adjust the pH value of the solution to 7.0, stir at 70°C for 30 minutes, centrifuge to separate the decolorizing liquid, then wash the centrifuged Jerusalem artichoke residue with water until it flows out When the solution is colorless; then add 15 tons of water to the washed Jerusalem artichoke residue, adjust the pH value of the solution to 2.1 with hydrochloric acid, stir for 60 minutes at a temperature of 80°C, and then filter through a plate frame to filter out the pectin-containing The liquid, the filter residue is used to make dietary fiber, and the filtrate is filtered through a 0.22um microfiltration membrane to filter out a clear pectin-contai...

Embodiment 2

[0021]Example 2: Dry the chicory dregs after extracting the inulin to a water content of 7% at a temperature of 85° C., pass through an 80-mesh sieve after pulverizing with a pulverizer, and add 13 tons of water to 1 ton of the above-mentioned processed chicory dregs , then add 20 kg of sodium carbonate, adjust the pH value of the solution to 6.8, stir at a temperature of 75°C for 35 minutes, centrifuge the decolorized liquid with a centrifuge, then wash the centrifuged chicory residue with water until the effluent is Stop when colorless; then add the washed chicory residue to 14 tons of water, adjust the pH value to 2.3 with hydrochloric acid, then stir for 75 minutes at a temperature of 78°C, and then filter through a plate frame to filter out the pectin-containing liquid , the filter residue is used to make dietary fiber, and the filtrate passes through a 0.45um microfiltration membrane to filter out a clear pectin-containing liquid; the above liquid is concentrated with an ...

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PUM

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Abstract

The invention relates to a method for continuously extracting pectin and dietary fibers from jerusalem artichoke residues and / or chicory residues, in particular to a method for continuously extracting the pectin and the dietary fibers by using the jerusalem artichoke residues and / or the chicory residues. The method comprises two continuous steps of: (1) preparing the pectin, namely extracting thepectin from the jerusalem artichoke residues and / or the chicory residues serving as raw materials by raw material drying, decoloring, acid extraction, pectin solution concentration and pectin drying processes; and (2) preparing the dietary fiber, namely extracting the dietary fibers from the filter residues of the jerusalem artichoke residues and / or the chicory residues, which serve as the raw materials and are subjected to pectin extraction by alkaline leaching, rinsing, bleaching, filter pressing, drying and crushing processes. The pectin extracted by the method has high purity and less impurities, is safe and reliable to eat and can be further used as a functional food or additive.

Description

technical field [0001] The invention relates to a method for continuously extracting pectin and dietary fiber from Jerusalem artichoke residue and / or chicory residue, in particular to a method for continuously extracting high-purity pectin and dietary fiber by using Jerusalem artichoke residue and / or chicory residue. Background technique [0002] Pectin is a completely non-toxic natural food additive, and is recommended by the FAO / WHO Joint Committee on Food Additives as a GMP-recognized safe food additive. In food, pectin has good gelation and emulsification stabilization, and can be used in food industry, such as jam and jelly, baby food, ice cream and fruit juice stabilizer, egg yolk emulsifier and thickener. In medicine, pectin is a good antidote and preventive agent for metal poisoning such as lead and mercury. It can inhibit the intestinal absorption of cholesterol and diglyceride, and is used as an auxiliary treatment for cardiovascular diseases such as arterioscleros...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/212C08B37/06A23L29/231A23L33/22
Inventor 辛民昌
Owner SHANDONG NINE RING GASOLINEEUM MACHINERY
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