Method for preparing inulin

A technology of inulin and chicory, which is applied in the field of inulin preparation, can solve the problems of sensory impact, large water consumption, material waste, etc., and achieve the effects of reducing the frequency of regeneration, improving exchange efficiency, and reducing a large amount of loss

Active Publication Date: 2013-01-30
YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In actual operation, the efficiency of hot soaking juice extraction is low and the water consumption is large; the decolorization of double carbon method will cause a lot of waste of materials; resin purification usually uses strong anion and cation resins and weak anion and cation resins to achieve the purpose of desalination, and the materials will be desalinated by the resin Adsorption causes loss and affects inulin yield
In short, the traditional process has some problems in terms of extraction rate, monosaccharide removal, decolorization, and demineralization, and has disadvantages such as large water consumption, high energy consumption, low extraction rate, long process, and high cost.
Jerusalem artichoke itself also contains a large amount of polyphenols, which has the disadvantages of astringent taste and heavy pigment. The inulin produced by the existing technology is not only dark in color and affects the senses, but also its unique astringent taste affects the taste and the value of the commodity. Low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Wash 200kg of fresh Jerusalem artichoke with a hair roller washing machine to remove the sediment and peel it, cut it into fine cubes with a side length of 2 mm, and carry out continuous countercurrent extraction with pure water, the solid-liquid ratio is maintained at 1:1, and the extraction temperature is 80 ° C. The extraction time is 1 hour, and Ca(OH) is added to the extract 2 solid, stir to keep the pH at 9.0, and pass CO over 30 minutes 2 The gas makes the pH value reach 7.0, then add 3wt‰ of activated carbon, decolorize for 30 minutes, filter, and the filtrate is concentrated to 15% inulin concentration through nanofiltration (nanofiltration membrane molecular weight is 200 Daltons), and the concentrated solution is filtered through strong cations and After desalting by a weak anion resin exchange column, spray drying to obtain 21 kg of white inulin powder with a purity of 92%, an ash content of 0.3%, and a yield of 10.5%.

Embodiment 2

[0022] After washing 600kg of fresh Jerusalem artichoke with a hair roller washing machine to remove the sediment and peeling, cut into fine cubes with a side length of 5 mm, and carry out continuous countercurrent extraction with pure water, the solid-liquid ratio is maintained at 1:2, and the extraction temperature is 90 ° C. The extraction time is 2 hours, add Ca(OH)2 solid to the extract, stir to keep the pH value at 10.0, and pass in CO for 30 minutes 2 Gas to make the pH value reach 7.0, then add 3wt‰ activated carbon, decolorize for 30 minutes, filter, and the filtrate is concentrated to 30% inulin concentration through nanofiltration (nanofiltration membrane molecular weight is 300 Daltons), and the concentrated solution is subjected to strong cation and weak After desalination by an anion resin exchange column, spray drying to obtain 62 kg of white inulin powder with a purity of 91%, an ash content of 0.25%, and a yield of 10.3%.

Embodiment 3

[0024] Wash 400kg of fresh Jerusalem artichoke with a hair roller washing machine to remove the sediment and peel it, cut it into fine cubes with a side length of 4 mm, and carry out continuous countercurrent extraction with pure water, the solid-liquid ratio is maintained at 1:4, and the extraction temperature is 70 ° C. The extraction time is 2 hours, and Ca(OH) is added to the extract 2 solid, stir to keep the pH at 11.0, and pass CO over 30 minutes 2 Gas to make the pH value reach 6.0, then add 8wt‰ activated carbon, decolorize for 30 minutes, filter, and the filtrate is concentrated to 25% inulin concentration through nanofiltration (nanofiltration membrane molecular weight is 300 Daltons), and the concentrated solution is subjected to strong cation and weak After desalting by an anion resin exchange column, spray drying to obtain 41.5 kg of white inulin powder with a purity of 93%, an ash content of 0.2%, and a yield of 10.38%.

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Abstract

The invention relates to the technical field of processing of new resource food, and in particular relates to a method for preparing inulin by using Jerusalem artichoke or chicory as a raw material. The method for preparing the inulin is high in yield, low in water consumption and low in energy consumption. The method comprises the following steps of: sequentially peeling and dicing the artichoke or the chicory as the raw material, performing continuous countercurrent extraction, adding Ca(OH)2, CO2 and active carbon to carry out one-step impurity removal and decolorization, concentrating with a nano-filtration membrane, desalting the concentrate through a strong cation and weak anion resin exchange column, and thus obtaining the high-purity inulin. According to the method, impurity removal and decolorization are completed in one step, so that material waste caused by a double-carbon method is avoided, the process is simplified, and the production efficiency is improved.

Description

Technical field: [0001] The invention relates to the technical field of new resource food processing, more specifically, a method for preparing inulin using artichoke or chicory as raw materials. Background technique: [0002] Inulin, derived from plants such as Jerusalem artichoke and chicory, is a functional fructan and the most soluble water-soluble dietary fiber. As a pure natural functional ingredient, inulin has been approved as a nutritional supplement by more than 20 countries in the world, and is widely used in dairy products, beverages, low-fat and low-calorie foods, baked foods, and health foods. Inulin is produced by connecting D-fructofuranose molecules with β-(2,1) glycosidic bonds. Most of the chain is fructose, and there is a glucose at the end, which makes inulin have special properties. Inulin has physiological functions such as lowering blood fat, improving intestinal environment, promoting the proliferation of probiotics, preventing constipation, prevent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/18
Inventor 衣悦涛冯大伟刘广洋靳志明
Owner YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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