Method of utilizing acidic mannase to hydrolyze refined konjac powder to prepare konjac oligosaccharide

A technology of mannanase and konjac fine powder, which is applied in the field of food processing, can solve the problems of negative impact on animal growth and production performance, inability to utilize nutrients, and affect the absorption of nutrients, etc., and achieve good health care effects, mild conditions, and simple low sugar effect

Pending Publication Date: 2015-11-25
LIJIANG YUYUAN FOOD +1
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

β-mannan and its derivatives are one of the inherent components of the cell wall of legumes. When dissolved in water, β-mannan and its derivatives can form a gel, which is highly hydrophilic and easy to swell, thus Make the contents of the digestive tract more viscous, resist the peristalsis of the intestinal tract, and affect digestion. The relevant digestive enzymes cannot be secreted in the intestinal tract of monogas

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  • Method of utilizing acidic mannase to hydrolyze refined konjac powder to prepare konjac oligosaccharide
  • Method of utilizing acidic mannase to hydrolyze refined konjac powder to prepare konjac oligosaccharide

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[0031] Example 1

[0032] A method for preparing konjac oligosaccharide by utilizing acid mannanase to hydrolyze konjac refined powder, comprising the following steps:

[0033] (1) Preparation of enzyme solution:

[0034] Add deionized water to the reaction kettle in advance, adjust the pH value of the water to 4.5 with hydrochloric acid, heat to 40°C, prepare an aqueous solution of β-mannanase according to the ratio of 200IU / g konjac powder, stir and mix evenly;

[0035] (2) Hydrolysis of konjac flour:

[0036]Turn on low-speed stirring, slowly add konjac flour into the aqueous solution of β-mannanase, as the konjac flour in the reactor absorbs water and expands and the viscosity increases, the addition of konjac flour can be stopped appropriately. Once it becomes thinner, continue to add konjac flour. , the weight required to add konjac flour accounts for 15% (mass concentration) of the entire reaction system, and the operation requires that the entire feeding time is with...

Example Embodiment

[0043] Example 2

[0044] A method for preparing konjac oligosaccharide by utilizing acid mannanase to hydrolyze konjac refined powder, comprising the following steps:

[0045] (1) Preparation of enzyme solution:

[0046] Add deionized water to the reaction kettle in advance, adjust the pH value of the water to 7.0 with acid, heat to 60°C, configure the β-mannanase aqueous solution according to the ratio of 300IU / g konjac powder, stir and mix evenly;

[0047] (2) Hydrolysis of konjac flour:

[0048] Turn on low-speed stirring, slowly add konjac flour into the aqueous solution of β-mannanase, as the konjac flour in the reactor absorbs water and expands and the viscosity increases, the addition of konjac flour can be stopped appropriately. Once it becomes thinner, continue to add konjac flour. , the weight required to add konjac flour accounts for 25% (mass concentration) of the entire reaction system, and the operation requires that the entire feeding time is within 20min, th...

Example Embodiment

[0055] Example 3

[0056] A method for preparing konjac oligosaccharide by utilizing acid mannanase to hydrolyze konjac refined powder, comprising the following steps:

[0057] (1) Preparation of enzyme solution:

[0058] Add deionized water to the reaction kettle in advance, adjust the pH of the water to 5.5 with acid, heat to 50°C, configure the β-mannanase aqueous solution according to the ratio of 250IU / g konjac powder, stir and mix well;

[0059] (2) Hydrolysis of konjac flour:

[0060] Turn on low-speed stirring, slowly add konjac flour into the aqueous solution of β-mannanase, as the konjac flour in the reactor absorbs water and expands and the viscosity increases, the addition of konjac flour can be stopped appropriately. Once it becomes thinner, continue to add konjac flour. , the weight required to add konjac flour accounts for 20% (mass concentration) of the entire reaction system, and the operation requires that the entire feeding time is within 20min, the enzyma...

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Abstract

The invention relates to a method of utilizing acidic mannase to hydrolyze refined konjac powder to prepare konjac oligosaccharide and belongs to the technical field of food processing. The method includes: utilizing beta-mannase to pre-prepare an enzyme solution, wherein 200-300IU of enzyme is added for each gram of konjac powder; hydrolyzing the refined konjac powder under conditions of 40-60 DEG C and pH 4.5-7.0 to form konjac mannan oligosaccharide suspension; hydrolyzing a mannan oligosaccharide water solution through immobilized yeast technology to remove monosaccharide to form a water solution mainly containing oligosaccharide; obtaining a clarified oligosaccharide solution after being treated by filtering and membrane technology; finally utilizing high-speed centrifugal spraying and drying equipment to spray and dry at the temperature of 180-210 DEG C to obtain a konjac oligosaccharide powder product. The method is short in hydrolysis time and low in energy consumption, yield of prepared konjac obligosaccharide is higher than 70%, and the product is high in purity, low in monosaccharide, good in healthcare effect and suitable for industrialized production.

Description

technical field [0001] The invention relates to a preparation method of konjac oligosaccharides, in particular to a method for preparing konjac oligosaccharides by hydrolyzing konjac powder with acid mannanase, which belongs to the technical field of food processing. Background technique [0002] With the rapid development of the food industry and the continuous improvement of people's living standards, people pay more and more attention to the impact of diet on their own health, so the concept of food consumption is gradually changing, and the current consumption trend is turning to have reasonable nutrition and health care functions nutritious healthy food. The concept of health food (functional food) is also developed on this basis, and has gradually become a new trend in the development of the world's food industry. [0003] Oligosaccharides have all the properties of health food and are called the representative of the third generation health food. As a health food, o...

Claims

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Application Information

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IPC IPC(8): C12P19/14
Inventor 李金成唐湘华
Owner LIJIANG YUYUAN FOOD
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