Method for continuously preparing inulin and pectin by using jerusalem artichoke and/or endives

A technology of chicory and Jerusalem artichoke, applied in the field of continuous preparation of inulin and pectin by using Jerusalem artichoke and/or chicory, which can solve the problems of not using water-soluble pectin, increasing production cost, increasing drying process, etc., and achieving pectin yield Effects of increasing and reducing production energy consumption and reducing production costs

Active Publication Date: 2014-07-16
YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing technology mainly uses dried Jerusalem artichoke residue or chicory residue to extract pectin, and the wet residue needs to be dried first, which increases the dry

Method used

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  • Method for continuously preparing inulin and pectin by using jerusalem artichoke and/or endives

Examples

Experimental program
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Example Embodiment

[0023] Example 1

[0024] Weigh 100kg of fresh Jerusalem artichoke, wash, peel and crush, add 3‰ sodium bisulfite solution in the process of crushing, and then send it to the belt press to obtain Jerusalem artichoke juice A and Jerusalem artichoke residue A. Add 50L of pure water to residue A and squeeze again, press and filter to obtain Jerusalem artichoke juice B and Jerusalem artichoke residue B, combine juice A and juice B and juice C, and add Ca(OH) 2 When the solid powder reaches PH=10, stir for 30 minutes at 60℃, then pass in CO 2 After the gas reaches pH=7.0, filter residue and juice D are obtained. The juice D is concentrated by nanofiltration to obtain a concentrated solution A with an inulin concentration of 20%. The concentrated solution A is desalted by ion exchange resin and spray-dried to obtain 11kg of white inulin powder. . Add 10L of acidified ethanol solution to the filter residue, wash at 60°C for 30min, centrifuge to obtain pectin precipitate A, and wash with...

Example Embodiment

[0025] Example 2

[0026] Weigh 150kg of fresh Jerusalem artichoke, and add 4‰ NaHSO during the process of washing, peeling, and crushing. 3 The solution is then sent to a belt squeezer to obtain Jerusalem artichoke juice A and Jerusalem artichoke residue A. Add 80L of pure water to Jerusalem artichoke residue A and squeeze again. Press and filter to obtain Jerusalem artichoke juice B and Jerusalem artichoke residue B. Combine juice A and juice B. Obtain juice C, heat up juice C to 75°C, add Ca(OH) 2 The solid powder reaches PH=10, after stirring for 30 minutes, pass in CO 2 The gas is adjusted to PH=7.0, and the filter residue and juice D are obtained by filtration. The juice D is concentrated by nanofiltration to obtain a concentrated solution A of inulin concentration of 25%. The concentrated solution A is desalted by ion exchange resin and spray-dried to obtain 17 kg of white inulin powder. 15L of acidified ethanol solution was added to the filter residue, washed at 70°C for 3...

Example Embodiment

[0027] Example 3

[0028] Weigh 100kg of fresh chicory, wash and crush, add 5‰ citric acid solution during the crushing process, then send it to a belt press to obtain chicory juice A and chicory residue A, and add 100L of pure chicory residue to chicory residue A. Squeeze the water again and filter to obtain chicory juice B and chicory residue B. Combine juice A and juice B to obtain juice C. Heat up juice C to 80°C and add Ca(OH) 2 The solid powder reaches PH=10, after stirring for 30 minutes, pass in CO 2 Gas to PH=7.0, filter residue and juice D. The juice D was concentrated by nanofiltration to obtain a 30% concentrated inulin concentration A. The concentrated solution A was desalted by ion exchange resin and spray dried to obtain 12.5 kg of white inulin powder. Add 10L of acidified ethanol solution to the filter residue, wash at 50°C for 30min, centrifuge to obtain pectin precipitate A, and wash with 70% ethanol 3 times. Add 75L of pure water to the chicory residue B, adju...

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Abstract

The invention provides a method for continuously preparing inulin and pectin by using jerusalem artichoke and/or endives. According to the technical scheme, the method comprises the following steps: cleaning, peeling and crushing the jerusalem artichoke and/or the endives, and pressing so as to obtain juice A and residues A; adding water to the residues A, and pressing again so as to obtain juice B and residues B; combining the juice A and the juice B so as to obtain juice C, filtering the juice C subjected to impurity removal so as to obtain juice D and residues, washing residues by using acidized ethyl alcohol, and carrying out centrifugal separation so as to obtain pectin precipitates A; concentrating the juice D so as to obtain the inulin; carrying out acid extraction on the residues B so as to obtain pectin clear liquor; obtaining pectin precipitates B by using the pectin clear liquor; and carrying out vacuum drying on the pectin precipitates A and the pectin precipitates B so as to obtain pectin. The method provided by the invention has the advantages that the production of the inulin and the pectin is combined through optimization of a preparation technology, the raw materials are fully utilized, the production cost is saved, and the production benefits are increased.

Description

technical field [0001] The invention relates to a method for preparing inulin and pectin, in particular to a method for continuously preparing inulin and pectin by utilizing Jerusalem artichoke and / or chicory. Background technique [0002] Inulin, also known as inulin, is a chain polysaccharide composed of D-fructose connected by β (1→2) glycosidic bonds, and often contains a glucose group at the end. Inulin exists in many plants as an energy storage substance other than starch, and is hardly hydrolyzed and digested by gastric acid. It is used as a nutrient by a large number of beneficial microorganisms in the colon, and has the characteristics of prebiotics. At the same time, inulin also has physiological functions such as controlling blood lipids, not causing blood sugar fluctuations, promoting mineral absorption, and preventing constipation. At present, inulin is mainly extracted from Jerusalem artichoke and chicory. After extracting inulin, a large amount of residue wil...

Claims

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Application Information

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IPC IPC(8): C08B37/18C08B37/06
Inventor 衣悦涛刘胜一冯大伟徐兰兰
Owner YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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