A kind of method for preparing inulin from Jerusalem artichoke

A technology of inulin and Jerusalem artichoke, which is applied in the chemical industry, can solve the problems of inulin loss of active ingredients, low quality of inulin products, and incomplete removal of impurities, and achieve the effects of shortening the extraction time, stabilizing properties, and reducing production costs

Inactive Publication Date: 2016-01-06
SOUTHEAST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the above-mentioned method, in the hot water extraction process, the extraction is often incomplete, and the extraction rate is not high, resulting in waste of raw materials; the main deficiency of the calcium hydroxide / phosphoric acid removal process is that the removal of impurities is not thorough enough, and the effective ingredient inulin is lost more, Residual calcium hydroxide is harmful to the human body; the inulin extract is directly concentrated and dried to prepare inulin after desalting, without refining, the obtained inulin product contains monosaccharides and sucrose, and the purity of the inulin is not high; in addition, the inulin is not processed Grading of the degree of polymerization, resulting in low quality inulin products obtained

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The method for preparing inulin from Jerusalem artichoke, comprises the steps:

[0029] (1) Quickly wash the fresh Jerusalem artichoke, remove the sundries, and place it in 80°C water vapor for 15 minutes; then take it out and immediately put it in an ice-water bath for 1 minute, and use the principle of thermal expansion and contraction to remove the skin of the Jerusalem artichoke;

[0030] (2) Mechanically pulverize the peeled Jerusalem artichoke raw material, then add water with 5 times the quality of the Jerusalem artichoke raw material; process 5min under ultrasonic wave 50W, 40KHz condition;

[0031] (3) Add water of 20 times the quality of the original Jerusalem artichoke to the solution after the above-mentioned ultrasonic treatment, then transfer the feed liquid to a pressurization and heating device for leaching; the leaching temperature is 85 ° C, and the leaching pressure is 5 MPa. The extraction time was 10min; then filtered, and the obtained Jerusalem art...

Embodiment 2

[0039] (1) Quickly wash the fresh Jerusalem artichoke, remove the sundries, and place it in 85°C water vapor for 20 minutes; then take it out and immediately put it in an ice-water bath to cool for 1 minute, and use the principle of thermal expansion and contraction to remove the Jerusalem artichoke epidermis;

[0040] (2) Mechanically pulverize the peeled Jerusalem artichoke raw material, then add water with 4 times its quality; process 7min under ultrasonic wave 50W, 40KHz condition;

[0041] (3) In the solution after ultrasonic treatment, add the water of 18 times of original Jerusalem artichoke quality, then transfer feed liquid to pressurization, carry out leaching in the heating device; The leaching temperature is 80 ℃, and leaching pressure is 6MPa, leaching The extraction time is 12min; then filter, and repeat the above-mentioned extraction steps for the obtained Jerusalem artichoke residue for three times;

[0042] (4) Collect the filtrate after multiple filtrations t...

Embodiment 3

[0049] (1) Quickly wash the fresh Jerusalem artichoke, remove the sundries, and place it in 90°C water vapor for 25 minutes; then take it out and immediately put it in an ice-water bath for 2 minutes, and use the principle of thermal expansion and contraction to remove the skin of the Jerusalem artichoke;

[0050] (2) Mechanically pulverize the peeled Jerusalem artichoke raw material, then add water with 3 times its quality; process 9min under ultrasonic wave 100W, 40KHz condition;

[0051] (3) In the solution after ultrasonic treatment, add the water of 16 times of original Jerusalem artichoke quality, then transfer feed liquid to pressurization, carry out leaching in the heating device; The leaching temperature is 85 ℃, and leaching pressure is 8MPa, leaching The extraction time is 12min; then filter, and repeat the above-mentioned extraction steps for the obtained Jerusalem artichoke residue for three times;

[0052] (4) Collect the filtrate after multiple filtrations to ob...

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PUM

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Abstract

The invention discloses a method for preparing synanthrin from jerusalem artichoke. The method comprises the following steps: cleaning, shelling, ultrasonically homogenizing, pressurized leaching, concentrating, flocculating and impurity removing, destaining, deionizing, gradient alcohol degradation and spray drying, wherein the shelling is implemented by adopting a vapor and ice-water bath method, and homogenizing is implemented by adopting an ultrasonic-assisted method, so that the extraction rate and the extraction efficiency of the jerusalem artichoke are increased and improved. A flocculant adopts a chitosan-polymeric aluminium chloride composite flocculant, so that the advantages of the chitosan and the polymeric aluminium chloride composite flocculant are combined, the defects of independent use of the chitosan and the polymeric aluminium chloride composite flocculant are overcome, impurities in a solution are more completely removed, and meanwhile, the composite flocculant does not adsorb sugar, so that the retention rate is high. The gradient alcohol degradation is implemented by adopting absolute ethyl alcohol to obtain synanthrin sediments with different polymerization ranges. The synanthrin obtained in a spray drying manner is high in purity and stable in property.

Description

technical field [0001] The invention belongs to the technical field of chemical industry, in particular to a method for preparing inulin from Jerusalem artichoke. Background technique [0002] Inulin, also known as inulin, is a chain polysaccharide composed of D-fructose connected by β-(2,1) glycosidic bonds, and often contains a glucose group at the end. Inulin is of great benefit to human health: it helps control blood sugar levels, is suitable for diabetics, and does not cause blood sugar fluctuations; lowers the amount of cholesterol, controls blood lipids, and reduces the risk of cardiovascular diseases; proliferates bifidobacteria in the intestinal tract , prevent intestinal infection; promote the absorption of minerals; prevent constipation. In the food industry, inulin is successfully used in dairy products, bread, confectionery, beverages and seasonings. For example, inulin has strong hygroscopicity, which can be used in food processing to delay the evaporation of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/18B01D21/01
Inventor 沈彬赵芬利张衡申桂贤
Owner SOUTHEAST UNIV
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