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Preparation method of inulin by using Jerusalem artichoke as raw material

A technology of Jerusalem artichoke and inulin, which is applied in the field of inulin preparation, can solve problems such as incomplete removal of impurities, uneven and fine powder, and influence on the quality of inulin, and achieve the effects of increasing quality, increasing flexibility, and increasing preparation quality

Inactive Publication Date: 2019-11-08
SHAANXI SCIPHAR NATURAL PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, when the existing inulin is prepared, when calcium hydroxide / phosphoric acid removes impurities such as protein and cellulose in the extract, the impurity removal is not thorough, and when the inulin is prepared, the powder is uneven and delicate, which affects the quality of the inulin preparation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of inulin preparation method taking Jerusalem artichoke as raw material, comprises the following steps:

[0043] (1), cleaning of Jerusalem artichoke:

[0044] Place fresh Jerusalem artichoke inside the ultrasonic cleaning machine, turn on the ultrasonic cleaning machine for 30 minutes, clean and peel the stains on the surface of the Jerusalem artichoke, remove it after cleaning, the inner wall of the ultrasonic cleaning equipment is equipped with fish scales, and the water temperature inside the ultrasonic cleaning machine is 40°C , in the process of driving the water flow by the ultrasonic cleaning machine, the skin of the Jerusalem artichoke due to high temperature expansion is in contact with the fish scales, and the skin is peeled for later use.

[0045] (2), crushing of Jerusalem artichoke:

[0046] Place the cleaned and peeled inulin inside the pulverizer for crushing. The pulverizer is a three-stage pulverizer, and place the pulverized lump Jerusalem art...

Embodiment 2

[0068] A kind of inulin preparation method taking Jerusalem artichoke as raw material, comprises the following steps:

[0069] (1), cleaning of Jerusalem artichoke:

[0070] Place fresh Jerusalem artichoke inside the ultrasonic cleaning machine, turn on the ultrasonic cleaning machine for 25 minutes, clean and peel the stains on the surface of the Jerusalem artichoke, remove it after cleaning, the inner wall of the ultrasonic cleaning equipment is equipped with fish scales, and the water temperature inside the ultrasonic cleaning machine is 50°C , in the process of driving the water flow by the ultrasonic cleaning machine, the skin of the Jerusalem artichoke due to high temperature expansion is in contact with the fish scales, and the skin is peeled for later use.

[0071] (2), crushing of Jerusalem artichoke:

[0072] Place the cleaned and peeled inulin inside the pulverizer for crushing. The pulverizer is a three-stage pulverizer, and place the pulverized lump Jerusalem art...

Embodiment 3

[0094] A kind of inulin preparation method taking Jerusalem artichoke as raw material, comprises the following steps:

[0095] (1), cleaning of Jerusalem artichoke:

[0096] Place fresh Jerusalem artichoke inside the ultrasonic cleaning machine, turn on the ultrasonic cleaning machine for 20 minutes, clean and peel the stains on the surface of the Jerusalem artichoke, remove it after cleaning, the inner wall of the ultrasonic cleaning equipment is equipped with fish scales, and the water temperature inside the ultrasonic cleaning machine is 60°C , in the process of driving the water flow by the ultrasonic cleaning machine, the skin of the Jerusalem artichoke due to high temperature expansion is in contact with the fish scales, and the skin is peeled for later use.

[0097] (2), crushing of Jerusalem artichoke:

[0098] Place the cleaned and peeled inulin inside the pulverizer for crushing. The pulverizer is a three-stage pulverizer, and place the pulverized lump Jerusalem art...

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Abstract

The invention discloses a preparation method of inulin by using Jerusalem artichoke as a raw material. The method comprises the following steps: washing of Jerusalem artichoke, crushing of Jerusalem artichoke, homogenization of Jerusalem artichoke, extraction of an extraction solution, concentration of the extraction solution, membrane filtration of a crude extraction solution, decolorization of an inulin solution, deionization, twice membrane filtration, alcohol settlement of the inulin solution, drying of inulin, and packaging of inulin. According to the preparation method of inulin by usingJerusalem artichoke as the raw material, proteins, cellulose, and inulin impurities with relatively large fibers inside the inulin solution are removed by using a membrane filtration method to achieve fineness for inulin preparation, and the effect of improving inulin quality is achieved. By mashing Jerusalem artichoke blocks after crushing, flexibility of inulin fiber is improved, and preparation quality of inulin is improved. The method solves the problem that removal of impurities such as proteins and cellulose is incomplete to cause that powder is uneven and not fine when inulin is prepared, and quality of inulin preparation is affected in an existing inulin preparation method.

Description

technical field [0001] The invention relates to the technical field of inulin preparation, in particular to a method for preparing inulin using Jerusalem artichoke as a raw material. Background technique [0002] Inulin, also known as inulin, is a chain polysaccharide composed of D-fructose connected by β-(2,1) glycosidic bonds, and often contains a glucose group at the end. Inulin is of great benefit to human health: it helps Control blood sugar level, suitable for diabetics, do not cause blood sugar fluctuations, reduce the amount of cholesterol, control blood lipids, reduce the harm of cardiovascular diseases, proliferate bifidobacteria in the intestines, prevent intestinal infections, promote the absorption of minerals, Prevention and treatment of constipation. In the food industry, inulin is successfully used in dairy products, bread, candy, beverages and seasonings. Food shelf life and shelf life. In China, as people pay more attention to health, the development and u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/18
CPCC08B37/0003C08B37/0054
Inventor 金新康张建平
Owner SHAANXI SCIPHAR NATURAL PROD CO LTD