Method for acquiring instant inulin from tubers or stems, or leaves of jerusalem artichoke

A technology of Jerusalem artichoke and inulin, which is applied in the functions of food ingredients, food science, application, etc., can solve the problems of poor solubility, high inulin impurity content, and low inulin acquisition rate, and achieve the effect of improving the purity.

Inactive Publication Date: 2017-08-25
邢夺伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. Jerusalem artichoke is easily oxidized and browned during the production process, resulting in poor color of the obtained inulin product;
[0005] 2. The acquisition rate of inulin is low;
[0006] 3. The obtained inulin has a high content of impurities, resulting in poor solubility

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of method obtaining instant property inulin from Jerusalem artichoke, concrete steps are as follows:

[0023] (1) Wash the fresh Jerusalem artichoke and put it into a vacuum freezer. The initial temperature in the freezer is -12°C, place it for 4 hours, raise the temperature to 28°C, and keep it under vacuum for 10 hours;

[0024] (2) Mix Jerusalem artichoke and water at a volume ratio of 1:2, and add cellulase, amylase, and pectinase to it, the weight ratio of cellulase is 1%, the weight ratio of amylase is 2%, Pectinase is added in a weight ratio of 1%, and sent into a high-speed shear grinder for pulverization to obtain ultrafine Jerusalem artichoke pulp with an average particle diameter of 120 μm;

[0025] (3) Heat the ultrafine Jerusalem artichoke pulp to 30°C and keep it warm for 8 hours;

[0026] (4) Pass the ultrafine Jerusalem artichoke pulp through an 80 μm sieve for preliminary filtration to obtain a preliminary filtrate;

[0027] (5) T...

Embodiment 2

[0028] Embodiment 2, a kind of method obtaining instant property inulin from Jerusalem artichoke, concrete steps are as follows:

[0029] (1) Wash the fresh Jerusalem artichoke and put it into a vacuum freezer. The initial temperature in the freezer is -15°C, place it for 4.8 hours, raise the temperature to 30°C, and keep it under vacuum for 12 hours;

[0030] (2) Mix Jerusalem artichoke and water at a volume ratio of 1:3, and add cellulase, amylase, and pectinase to it, the weight ratio of cellulase is 1.3%, the weight ratio of amylase is 2.6%, Pectinase is added in a weight ratio of 1.1%, and sent into a high-speed shear grinder for pulverization to obtain ultrafine Jerusalem artichoke pulp with an average particle size of 130 μm;

[0031] (3) Heat the ultrafine Jerusalem artichoke pulp to 35°C and keep it warm for 9 hours;

[0032] (4) Pass the ultrafine Jerusalem artichoke pulp through an 85 μm sieve for primary filtration to obtain a preliminary filtrate;

[0033] (5) T...

Embodiment 3

[0034] Embodiment 3, a kind of method obtaining instant property inulin from Jerusalem artichoke, concrete steps are as follows:

[0035] (1) Wash the fresh Jerusalem artichoke and put it into a vacuum freezer. The initial temperature in the freezer is -13°C, place it for 4.2 hours, raise the temperature to 29°C, and keep it under vacuum for 11 hours;

[0036] (2) Mix Jerusalem artichoke and water at a volume ratio of 1:2.6, and add cellulase, amylase, and pectinase to it, the weight ratio of cellulase is 1.5%, the weight ratio of amylase is 3%, The pectinase addition weight ratio is 1.2%, is sent into the high-speed shear grinder and pulverizes, obtains the superfine Jerusalem artichoke pulp with an average particle diameter of 128 μm;

[0037] (3) Heat the ultrafine Jerusalem artichoke pulp to 32°C and keep it warm for 8.5 hours;

[0038] (4) Pass the ultrafine Jerusalem artichoke pulp through a 82 μm sieve for primary filtration to obtain a preliminary filtrate;

[0039] ...

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Abstract

The invention relates to the technical field of making of solid beverages, in particular to a method for acquiring instant inulin from tubers or stem leaves of jerusalem artichoke. The method comprises the following specific steps of thoroughly cleaning fresh tubers or stems or leaves of jerusalem artichoke, sending the cleaned fresh tubers or stems or leaves of jerusalem artichoke into a vacuum freezing tank, performing refrigeration, performing heating, reducing polyphenol oxidase activity through vacuum treatment, performing mixing with water to obtain a mixture, adding cellulases, amylases and pectinase to the mixture to obtain a new mixture, sending the new mixture to a high velocity cutting and grinding machine, and performing crushing so as to obtain the ultramicro pulp of tubers or stems or leaves of jerusalem artichoke; performing heating, performing heat insulation, performing enzymolysis, and then performing primary filtration so as to obtain primary filtrate; and treating silicon dioxide granules at 280-300 DEG C, then performing superhigh pressure treatment, adding the treated silicon dioxide granules to the primary filtrate, performing high-speed stirring treatment, performing standing, performing filtration to remove the silicon dioxide granules, performing decompressed concentration, and performing spray drying so as to obtain the inulin. Finally, the inulin is higher in yield and high in purity.

Description

technical field [0001] The invention relates to the technical field of solid drink production, in particular to a method for obtaining instant inulin from Jerusalem artichoke. Background technique [0002] Jerusalem artichoke is the plant with the largest biomass in the alpine desert. The leaves, stems, and roots are all high-quality green fodder; it can be used as one of the options for solving the artificial vegetation of deserted grasslands. Its tubers can be eaten, and can be made into starch, chrysanthemum through deep processing Sugar, food additives, alcohol, health products, etc. The leaves and stalks of Jerusalem artichoke can also be used as fodder. [0003] Inulin is used as one of Jerusalem artichoke products, and conventional inulin production generally has the following problems: [0004] 1. Jerusalem artichoke is easily oxidized and browned during the production process, resulting in poor color of the obtained inulin product; [0005] 2. The acquisition r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/84A23L5/40A23L5/20A23L5/00C08B37/18
CPCA23L2/39A23L2/84A23V2002/00C08B37/0054A23V2200/048A23V2250/1628A23V2250/21A23V2300/02A23V2300/20
Inventor 邢夺伟
Owner 邢夺伟
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