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Method for producing konjac glucomannan

A konjac glucomannan and production method technology, which is applied in the field of konjac glucoman oligosaccharide production, can solve problems such as low production efficiency, low reaction concentration, and enlarged reaction vessel, and achieve reduced production costs and high concentration of enzymatic hydrolysis substrates , The effect of improving production efficiency

Inactive Publication Date: 2013-04-24
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the low reaction concentration of konjac glucomannan solution in this method, the reaction vessel required for production increases, and the production efficiency is low, consuming a large amount of energy, which greatly increases the production cost of konjac glucomannan oligosaccharides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Get 10kg of konjac flour, add 5L of citric acid-sodium citrate buffer solution with pH 6.0, then add β-mannanase in the amount of 1500 U / g (U is the international unit of enzyme activity) konjac flour, stir quickly, Put it under constant temperature and humidity conditions of 55°C and relative humidity of 85% for enzymolysis reaction for 6 hours; the above enzymolysis product was heated for 15 minutes in a frequency conversion microwave reactor to lose the activity of the enzyme in the reaction system (the central temperature reached 95°C) , and then place the enzymatic hydrolysis product in a vacuum drying oven at 45°C to dry, and the dried material is crushed through a 100-mesh sieve to obtain a light yellow powder; the obtained light yellow powder is dissolved in distilled water, and the light yellow powder is mixed with distilled water The mass volume ratio is 1kg:5L. After fully stirring, centrifuge at 6000r / min for 20 min to remove insoluble matter, evaporate and c...

Embodiment 2

[0027]Get 10kg of konjac flour, add 23L of citric acid-sodium citrate buffer solution with pH 6.0, then add β-mannanase in the amount of 1500 U / g (U is the international unit of enzyme activity) konjac flour, stir quickly, Put it under constant temperature and humidity conditions of 55°C and 85% relative humidity for enzymolysis reaction for 2 hours; the above enzymolysis product was heated for 30 minutes in a frequency conversion microwave reactor to lose the activity of the enzyme in the reaction system (the central temperature reached 95°C) , and then place the enzymatic hydrolysis product in a vacuum drying oven at 45°C to dry, and the dried material is crushed through a 100-mesh sieve to obtain a light yellow powder; the obtained light yellow powder is dissolved in distilled water, and the light yellow powder is mixed with distilled water The mass volume ratio is 1kg:3L. After fully stirring, centrifuge at 6000r / min for 20 min to remove insoluble matter, evaporate and conc...

Embodiment 3

[0029] Get 10kg of konjac flour, add 15L of citric acid-sodium citrate buffer solution with pH 6.0, then add β-mannanase in the amount of 1500 U / g (U is the international unit of enzyme activity) konjac flour, stir quickly, Put it under constant temperature and humidity conditions of 55°C and 85% relative humidity for enzymolysis reaction for 4 hours; the above enzymolysis product was heated for 22 minutes in a frequency conversion microwave reactor to lose the activity of the enzyme in the reaction system (the central temperature reached 95°C) , and then place the enzymatic hydrolysis product in a vacuum drying oven at 45°C to dry, and the dried material is crushed through a 100-mesh sieve to obtain a light yellow powder; the obtained light yellow powder is dissolved in distilled water, and the light yellow powder is mixed with distilled water The mass volume ratio is 1kg:4L. After fully stirring, centrifuge at 6000r / min for 20 min to remove the insoluble matter, evaporate and...

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Abstract

The invention discloses a method for producing konjac glucomannan, which comprises the following steps: firstly, adding konjac flour into citric acid-sodium citrate buffer solution with pH of 6.0 to carry out enzymatic hydrolysis with beta-mannase for 2 to 6 h; carrying out heating treatment on enzymatic hydrolysate for 15 to 30 min by adopting a variable frequency microwave reactor; then placing the obtained enzymatic hydrolysate in a vacuum drying oven with the temperature of 45 DEG C for drying, and grinding and sieving the powder by 100 mesh sieves to obtain light yellow powder; and dissolving the light yellow powder in distilled water; and finally, executing the steps of centrifugation, vacuum evaporation and concentration, alcohol precipitation, drying, grinding and the like so as to obtain the konjac glucomannan finished product. According to the method disclosed by the invention, the enzymatic hydrolysis process adopts a semi-dry method; an enzymatic substrate has high concentration; production efficiency is greatly improved; and production cost is greatly reduced.

Description

technical field [0001] The invention relates to the technical field of agricultural by-product processing, in particular to a production method of konjac glucomannan oligosaccharides. Background technique [0002] Functional oligosaccharides (functional oligosaccharides) are composed of 2-10 identical or different monosaccharides polymerized by glycosidic bonds, are not degraded by human gastric acid and gastric enzymes, are not absorbed in the small intestine, and can reach the large intestine. proliferating sugars. Since the late 1980s, functional oligosaccharides have become unique among health foods in the world due to their excellent performance. There have been more than ten kinds of functional oligosaccharides in the world that have achieved industrial production. Japan has taken the lead in the field of oligosaccharide research and development At the forefront of the world, it is actively looking for new raw materials of oligosaccharides, researching new functions o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14
Inventor 钟耕
Owner SOUTHWEST UNIVERSITY
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