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.
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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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