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Inulin preparing method taking dried jerusalem artichoke as raw material

A technology of dried Jerusalem artichoke and inulin, which is applied in the field of preparing inulin, can solve the problems of inulin quality decline, production capacity and personnel waste of processing enterprises, and rising production costs, and achieve easy storage, reduced storage area, and reduced extraction solvent consumption Effect

Active Publication Date: 2015-07-15
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

Therefore, it is necessary to determine the preservation time under the condition of conforming to the production capacity. Basically, the inulin production enterprises choose to process the artichoke before the harvest of the artichoke and the spring of the next year. Flour quality declines
Since the processing time is concentrated in 3-5 months, it also causes waste of production capacity and personnel of processing enterprises, and increases the cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] After 2000kg of fresh Jerusalem artichoke was washed with a hair roller cleaning machine to remove the sediment and peeled, it was cut into fine diced sections with a side length of 3 mm, flash-dried into dry Jerusalem artichoke diced with a water content of 5%, and subjected to continuous countercurrent extraction with purified water. The ratio was kept at 1:10, the extraction temperature was 100 °C, the extraction time was 2 hours, and Ca(OH) was added to the extract 2 Solid, stir, make pH=12.0, pass CO for 30 minutes 2 The gas was adjusted to pH=7.0. After filtration, 1wt‰ of activated carbon was added to the filtrate, decolorized for 30 minutes, and filtered. After the filtrate was desalted by an ion resin exchange column, the filtrate was subjected to nanofiltration (the molecular weight of the nanofiltration membrane was 200 Daltons) and concentrated to the concentration of inulin 20%, and then spray-dried to obtain a white inulin powder with a purity of 91.2% and...

Embodiment 2

[0017] After 600kg of fresh Jerusalem artichoke was washed with a hair roller cleaning machine to remove the sediment and peeled, it was cut into fine diced sections with a side length of 5 mm, and flash-dried into dry Jerusalem artichoke diced with a water content of 15%. Continuous countercurrent extraction was carried out with pure water. Keep 1:5, the extraction temperature is 90 °C, the extraction time is 1 hour, and Ca(OH) is added to the extract 2 Solid, stir, make pH=10.0, pass CO for 30 minutes 2 The gas was adjusted to pH=8.0, filtered, and 5wt‰ activated carbon was added to the filtrate, decolorized for 30 minutes, filtered, the filtrate was desalted through an ion resin exchange column, and subjected to nanofiltration (the molecular weight of the nanofiltration membrane was 300 Daltons) and concentrated to the inulin concentration of 30 %, spray-dried to obtain a white inulin powder with a purity of 92% and an ash content of 0.15%.

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Abstract

The invention relates to the technical field of new resource food processing, in particular to an inulin preparing method taking dried jerusalem artichoke as the raw material. The jerusalem artichoke or chicory is taken as the raw material and is subjected sequentially to peeling, dicing and expansion drying, and dried jerusalem artichoke cubes are obtained; then continuous countercurrent extraction is performed; and an extracting solution enters an ion resin-column for desalination after being subjected to impurity removal and activated carbon decoloration, then is concentrated by a nanofiltration membrane, and then is subjected to spray drying, therefore, high-purity inulin is obtained. The countercurrent extraction adopts purified water, the solid-to-liquid ratio is 1:(5-10), the extraction temperature ranges from 80 DEG C to 100 DEG C, and the extraction time is one hour to two hours; in the processes of impurity removal and decoloration, Ca(OH)2 solids are added first, the pH of the system is regulated to be 10 to 12, CO2 gas is introduced after 30 minutes to enable the PH of the system to be 7 to 8, precipitates are filtered, activated carbon is added for 30 minutes of decoloration and then is filtered out, and a filtrate is reserved; and the adding amount of the activated carbon is 1-5 per thousand of the total weight of the system.

Description

Technical field: [0001] The invention relates to the technical field of new resource food processing, and more particularly, to a method for preparing inulin by using dried Jerusalem artichoke as a raw material. Background technique: [0002] Jerusalem artichoke is a perennial herb of the Asteraceae sunflower genus. Its underground tubers are rich in inulin. Inulin is a functional fructan and the most soluble water-soluble dietary fiber. As a pure natural It is widely used in dairy products, beverages, low-fat and low-calorie foods, baked foods, and health foods. Substance absorption, obesity prevention, no blood sugar fluctuations, and physiological functions such as consumption by diabetics. [0003] Fresh Jerusalem artichoke tubers contain 12-20% inulin and 70-80% water content. They are not resistant to storage, which makes it difficult to process inulin throughout the year. Changes in inulin quality are related to cellular respiration and metabolic intensity, and are ...

Claims

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Application Information

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Patent Type & Authority Patents(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