Clean production technology for extracting inulin from jerusalem artichoke
A technology of clean production and Jerusalem artichoke, applied in the chemical industry, can solve the problems of unsuitability for large-scale industrial production, high resin cost, and long production cycle, and achieve good application prospects, reduce color, and be easy to operate.
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Embodiment 1
[0032] Weigh 500g of fresh Jerusalem artichoke tubers (dry content is 20%, of which 70% is inulin), add hydrogen peroxide to soak to remove epidermal pigment, the concentration of hydrogen peroxide in the soaking liquid is 30%, at room temperature, after soaking for 12 hours, The epidermis is depigmented and becomes whitish in color. Take out the soaked Jerusalem artichoke raw material, after mechanical crushing, the crushing particle size is 250 mesh, the solid-to-liquid ratio is 1:15, under the condition of water bath temperature 80 ℃, stirring and leaching, the time is 80min. Then add lime milk / phosphoric acid to remove pectin, protein and other impurities in the inulin extract, adjust the pH to 11.5 with an appropriate amount of lime milk, let it stand for 20 minutes to filter and remove the slag, then add an appropriate amount of phosphoric acid to adjust the pH to 6.5, and let it stand for 20 minutes to filter After removing the slag, the inulin mother liquor was obtaine...
Embodiment 2
[0036] Weigh 500 g of fresh Jerusalem artichoke tubers (dry content is 20%, of which 70% is inulin), add hydrogen peroxide to soak to remove epidermal pigment, and the concentration of hydrogen peroxide in the soaking solution is 20%. At room temperature, after the immersion time is 12hr, the epidermis becomes whitish in color. Take out the soaked Jerusalem artichoke raw material and grind it mechanically. The crushed particle size is 200 mesh. Under the conditions of a water bath temperature of 80°C and a solid-to-liquid ratio of 1:15, stir and extract for 80 minutes, and filter to obtain the inulin extract. Add lime milk / phosphoric acid to remove pectin, protein and other impurities in the inulin extract, adjust the pH=11.5 with an appropriate amount of lime milk, let it stand for 20 minutes to filter and remove the residue; add an appropriate amount of phosphoric acid to adjust the pH=6.5, and let it stand for 20 minutes to filter out The inulin mother liquor was obtained a...
Embodiment 3
[0040] Weigh 500g of fresh Jerusalem artichoke tubers (dry matter content is 20%, of which 70% is inulin), add hydrogen peroxide for soaking to remove epidermal pigment, and the concentration of hydrogen peroxide in the soaking solution is 10%. At room temperature, after the immersion time is 12hr, the epidermis becomes whitish in color. Take out the raw material of soaked Jerusalem artichoke and grind it mechanically. The crushing particle size is 300 mesh. At a solid-to-liquid ratio of 1:20 and a water bath temperature of 80°C, stir and extract for 80 minutes, and filter to obtain the inulin extract. Add lime milk / phosphoric acid to remove pectin, protein and other impurities in the inulin extract, adjust the pH to 11.5 with an appropriate amount of lime milk, let it stand for 20 minutes to filter and remove residue, then add an appropriate amount of phosphoric acid to adjust the pH to 6.5, and let it stand for 20 minutes to filter out The inulin mother liquor was obtained a...
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