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Method for preparing Jerusalem artichoke inulin by joint use of ultrasonic assistance and microbial fermentation methods

A microbial fermentation method, the technology of Jerusalem artichoke inulin, which is applied in the directions of food ultrasonic treatment, food science, yeast-containing food ingredients, etc., can solve the problems of increased production cost of inulin, low extraction efficiency, and difficult to overcome the key technical barriers of inulin processing. , to avoid the reduction of the biological activity of inulin, improve the extraction efficiency and purity, and overcome the reduction of the activity of inulin

Inactive Publication Date: 2017-09-26
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, my country's inulin industry is still a relatively new industry, and the key technical barriers of inulin processing have always been difficult to overcome
The traditional production methods of inulin include peeling, shredding, hot water extraction, milk of lime-phosphoric acid method to remove impurities, activated carbon decolorization, ion exchange, nanofiltration membrane concentration, spray drying and other production processes, which have low extraction efficiency and purification. Technical bottlenecks such as complex process, high production cost, high loss rate of inulin, low product activity, and poor quality seriously restrict the development of inulin industry in my country with Jerusalem artichoke as raw material
Jiang Yuting and others reported that the extraction efficiency of inulin can be improved by enzymatic hydrolysis with complex enzymes, but the addition of biological enzymes not only leads to the increase of the production cost of inulin, but also increases the burden on the subsequent purification process, making it difficult to realize industrial application

Method used

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  • Method for preparing Jerusalem artichoke inulin by joint use of ultrasonic assistance and microbial fermentation methods
  • Method for preparing Jerusalem artichoke inulin by joint use of ultrasonic assistance and microbial fermentation methods
  • Method for preparing Jerusalem artichoke inulin by joint use of ultrasonic assistance and microbial fermentation methods

Examples

Experimental program
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Effect test

Embodiment 1

[0051] Select 100kg of fresh Jerusalem artichokes that are free of disease and mildew, wash them with running water, cut them into thin slices with a thickness of 1-2cm, blanch them at 95-100°C for 1-2min, then add 500L of pure water to mix, beat, and make slurry Place in ultrasonic equipment, ultrasonically treat for 30min at 500W ultrasonic power and temperature at 50°C, put the obtained Jerusalem artichoke ultrasonic treatment liquid into a 1-ton fermenter, and inoculate active dry yeast (Saccharomyces cerevisiae) at a mass percentage of 0.05% in the fermenter Fermentation agent, constant temperature fermentation at 25°C for 3 days to obtain the Jerusalem artichoke fermentation liquid; the Jerusalem artichoke fermentation liquid was placed in an ultrasonic device, and ultrasonically treated at 500W ultrasonic power and a temperature of 50°C for 20 minutes to obtain the second extraction liquid of the Jerusalem artichoke; the second extraction of the Jerusalem artichoke The s...

Embodiment 2

[0053] Select 100kg of fresh Jerusalem artichokes that are free from disease and mildew, wash them under running water, cut them into thin slices with a thickness of 1-2cm, blanch them at 95-100°C for 1-2min, then add 700L of pure water to mix, beat, and make a slurry Place in ultrasonic equipment, ultrasonically treat for 50min under the conditions of 700W ultrasonic power and temperature of 55°C, put the obtained Jerusalem artichoke ultrasonic treatment liquid into a 1 ton fermenter, and inoculate active dry yeast (Saccharomyces cerevisiae) in a mass percentage of 0.03% in the fermenter Fermentation agent, constant temperature fermentation at 28°C for 2 days to obtain the Jerusalem artichoke fermentation liquid; put the Jerusalem artichoke fermentation liquid in an ultrasonic device, and ultrasonically treat it at 700W ultrasonic power and a temperature of 55°C for 15 minutes to obtain the second extraction liquid of the Jerusalem artichoke; the second extraction of the Jerusa...

Embodiment 3

[0055] Select 100kg of fresh Jerusalem artichokes that are free from disease and mildew, wash them with running water, cut them into thin slices with a thickness of 1-2cm, blanch them at 95-100°C for 1-2min, then add 600L of pure water to mix and beat, and put the slurry in In the ultrasonic equipment, under the condition of ultrasonic power of 600W and temperature of 60°C, ultrasonic treatment was performed for 60min, and the obtained Jerusalem artichoke ultrasonic treatment liquid was put into a 1 ton fermenter, and the active dry yeast (Saccharomyces cerevisiae) was inoculated with 0.02% mass percentage in the fermenter for fermentation The Jerusalem artichoke fermented liquid was obtained by constant temperature fermentation at 28°C for 3 days; the Jerusalem artichoke fermented liquid was placed in an ultrasonic device, and ultrasonically treated at 600W ultrasonic power and a temperature of 50°C for 20min to obtain the second extract of Jerusalem artichoke; the second extra...

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Abstract

The invention discloses a method for preparing Jerusalem artichoke inulin by joint use of ultrasonic assistance and microbial fermentation methods. By the method, high-purity Jerusalem artichoke inulin is prepared mainly from a raw material, fresh Jerusalem artichokes, by processes of beating, ultrasonic-assisted extraction, yeast inoculation for fermentation, secondary ultrasonic extraction, purification refining and the like. According to the method, the aims of remarkably increasing the extraction rate of the inulin by virtue of the ultrasonic assistance method and achieving the effect of primarily purifying the inulin by virtue of the characteristic that nutrients such as reducing sugar, protein and inorganic solvent in the inulin can be consumed during growth of the yeast are fulfilled; the inulin production processes are simple, easy, economical, efficient and high in industrialization degree and inulin resource utilization rate, and the prepared inulin has purity of 95 percent or more and great market development potential, and is high in bioactivity.

Description

technical field [0001] The invention belongs to the field of food biotechnology and relates to a production process of inulin, in particular to a method for preparing Jerusalem artichoke inulin by combined application of ultrasonic assistance and microbial fermentation. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, has strong cold and drought resistance and disease resistance. It is especially suitable for planting in coastal beaches, barren mountainous areas and other areas that are not suitable for food cultivation. It has been widely used in sand prevention and control, water and soil conservation, and improvement of saline soil. Ecological environment governance. Jerusalem artichoke is rich in inulin, has the characteristics of low calorie, non-insulin dependence, etc., and has health care functions such as preventing molars, preventing diabetes, regulating blood pressure, losing weight, preventing cardiovascular diseases, improvin...

Claims

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Application Information

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IPC IPC(8): C08B37/18A23L5/30A23L29/00
CPCC08B37/0054A23L5/32A23L29/06A23V2002/00A23V2250/76A23V2300/48
Inventor 马艳弘崔晋黄开红李亚辉张宏志
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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