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Bifidofactor isomaltooligosaccharide functional drink prepared directly from Chinese yam and its preparation process

A technology of isomaltooligosaccharide and bifidogenic factor, which is applied in the field of bifidogenic factor isomaltooligosaccharide functional beverage and its preparation, and achieves the effect of solving the cost problem

Active Publication Date: 2016-06-08
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no report on the functional drink containing both maltooligosaccharide functional components and retaining the functional components of yam health care and its preparation method

Method used

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  • Bifidofactor isomaltooligosaccharide functional drink prepared directly from Chinese yam and its preparation process
  • Bifidofactor isomaltooligosaccharide functional drink prepared directly from Chinese yam and its preparation process
  • Bifidofactor isomaltooligosaccharide functional drink prepared directly from Chinese yam and its preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Take 1000g of fresh yam, clean the surface impurities, put it into 11wt% NaOH solution, treat it at 90°C for 3min, remove the fluff and skin of yam, and quickly put it into the mixed aqueous solution of 0.3wt% citric acid and 2wt% NaCl. Heat to 92°C, stir continuously and keep at this temperature for 6min.

[0047] Wash the yam after color protection with cold water, and then add water according to the ratio of yam: water = 1:1, that is, add 1000g water to the yam, and then add 1wt% isoVC to pulverize and make pulp; Medium gelatinization for 35 minutes, adjust pH to 6.0, add high temperature resistant α-amylase 15U / gDS, jet liquefaction at 105°C, DE value is 12%, then add fungal α-amylase 0.2U / gDS, β-amylase 0.1 U / gDS, pullulanase 0.2U / gDS, keep at 60°C for 3.0h; adjust pH to 5.5, add α-transglucosidase 1.0U / gDS at 60°C, stir evenly, glycosylation time 34h, Transform maltose into isomaltooligosaccharides.

[0048] Add 0.15wt% sodium alginate, 0.1wt% carboxymethyl cell...

Embodiment 2

[0055] Take 1500g of fresh yam, clean the surface impurities, put in 10wt% NaOH solution, treat at 90°C for 4min, remove the fluff and skin of yam, quickly put 0.3wt% citric acid and 2wt% NaCl mixed aqueous solution, and heat the solution To 90°C, stir continuously and keep at this temperature for 8min.

[0056] Wash the yam after color protection with cold water, and then add treated water according to the ratio of yam: water = 1:1, that is, add 1500g of water to the yam, and then add 1wt% isoVC to pulverize and make pulp; yam pulp is at 90°C Gelatinize in a water bath for 40 minutes, adjust the pH to 6.2, add high temperature resistant α-amylase 15U / gDS, jet liquefy at 105°C, DE value is 13%, then add fungal α-amylase 0.2U / gDS, β-amylase 0.1 U / gDS, pullulanase 0.2U / gDS, keep at 60°C for 2.5h; adjust pH to 6.0, add α-transglucosidase 1.0U / gDS at 55°C, stir evenly, glycosylation time 35h, Transform maltose into isomaltooligosaccharides.

[0057] Add 0.15wt% sodium alginate, ...

Embodiment 3

[0060] Take 10,000g of fresh yam, clean the surface impurities, put in 10wt% NaOH solution, treat at 85°C for 4min, remove the fluff and skin of yam, and quickly put in a mixed aqueous solution of 0.3wt% citric acid and 2wt% NaCl , the solution was heated to 95°C, stirred continuously and maintained at this temperature for 8 min.

[0061] Wash the yam after color protection with cold water, and then add treated water according to the ratio of yam: water = 1:1, that is, add 1000g of water to the yam, and then add 1wt% isoVC to pulverize and make pulp; the yam pulp is 95°C Gelatinize in a water bath for 40 minutes, adjust the pH to 6.5, add high temperature resistant α-amylase 15U / gDS, jet liquefy at 105°C, DE value is 14%, then add fungal α-amylase 0.2U / gDS, β-amylase 0.1U / gDS, 0.2U / gDS of pullulanase, keep at 60°C for 3.0h; adjust the pH to 6.0, add α-transglucosidase 1.0U / gDS at 60°C, stir evenly, and the time for saccharification and transglycosidation is 35h , so that malt...

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Abstract

The invention discloses bifidus factor isomalto-oligosaccharide functional drink prepared from Chinese yam directly and a preparation process of the bifidus factor isomalto-oligosaccharide functional drink, belonging to the field of functional drinks. The process comprises the following steps: peeling off Chinese yam, protecting color, grinding to prepare paste, gelatinizing Chinese yam paste, saccharifying Chinese yam paste, performing alpha-glucose-based glucoside conversion, blending, homogenizing, filling, sterilizing and the like. According to the process, the fresh Chinese yam is used as a raw material of isomalto-oligosaccharide, the conditions such as appropriate temperature, pH and enzyme amount are controlled, and the Chinese yam is prepared into the bifidus factor enriched isomalto-oligosaccharide functional drink. The preparation method can solve the cost problem of maltooligosaccharide, and the bifidus factor isomalto-oligosaccharide functional drink keeps the health function of the Chinese yam and enables the two health foods to be organically combined.

Description

technical field [0001] The invention relates to the field of functional beverages, in particular to a bifidus factor isomaltooligosaccharide functional beverage prepared directly from Chinese yam and a preparation process thereof. Background technique [0002] Yam, one of the earliest plants eaten by humans, is widely distributed in tropical and subtropical regions of the world. In my country, yam has been one of the commonly used traditional Chinese medicines since ancient times. After the Xia and Shang Dynasties, the scale of planting was gradually expanded, and authentic medicinal materials have been formed since the Ming and Qing Dynasties. Yam, also known as yam, yam, etc., is the tuber of the chronic plant of yam. The tuber is fleshy and slightly cylindrical. It is rich in protein, free amino acids, choline, 3,4-dihydroxyphenylethylamine, cholesterol, and ergosterol. , campesterol, sitosterol, saponin, mucus, starch, amino acid, glycoprotein, vitamin C, amylase and po...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L33/125A23L33/11
CPCA23L2/02A23V2002/00A23V2250/28
Inventor 徐慧刘建军田延军李文婧孙文涛王勇
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST