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Konjac powder multienzyme hydrolysate and preparation method thereof

A technology of konjac refined flour and enzymatic hydrolysate is applied in the field of konjac refined flour multi-enzyme hydrolysate and its preparation, and can solve the problems of incomplete enzymatic hydrolysis, long enzymatic hydrolysis time, low utilization rate of konjac refined flour and the like

Pending Publication Date: 2020-08-11
SHAANXI SCI TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a multi-enzyme hydrolyzate of konjac powder and preparation method thereof, which overcomes the defects of long enzymolysis time, incomplete enzymolysis and low utilization rate of konjac powder in the prior art, and obtains a An enzymatic hydrolysis product containing certain instant polysaccharides and oligosaccharides

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  • Konjac powder multienzyme hydrolysate and preparation method thereof
  • Konjac powder multienzyme hydrolysate and preparation method thereof

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preparation example Construction

[0022] The invention provides a preparation method of konjac powder multi-enzyme hydrolyzate, comprising the following steps:

[0023] (1) purifying the konjac fine powder raw material in alcohol to obtain wet konjac powder;

[0024] (2) Dealcoholizing the wet fine powder of konjac to obtain purified fine powder of konjac;

[0025] (3) The obtained purified konjac powder, water and enzyme are mixed and then enzymatically hydrolyzed to obtain konjac powder multi-enzyme hydrolyzate.

[0026] In the present invention, the konjac powder is preferably high-purity commercially available konjac powder.

[0027] In the present invention, the volume concentration of alcohol in the step (1) is preferably 55%-75%, more preferably 60%-70%, even more preferably 62%-68%.

[0028] In the present invention, the solid-liquid ratio of konjac powder raw material and alcohol in the step (1) is preferably 1g:3-5ml, more preferably 1g:3.5-4.5ml.

[0029] In the present invention, the purificatio...

Embodiment 1

[0044] Step 1: Purification: Purify the konjac fine powder raw material in alcohol with a volume concentration of 55%, and the solid-liquid ratio of the konjac fine powder raw material to alcohol is 1g:3ml, and obtain wet konjac fine powder after 1 hour of purification.

[0045] Step 2: Dealcoholization: Dealcoholization of wet konjac powder, the temperature of dealcoholization is 50°C, and purified konjac powder is obtained after dealcoholization;

[0046] Step 3: Enzymolysis: Take 15g of purified konjac powder and add 100mL of water, then add glucomannanase, cellulase and pectinase for enzymolysis, wherein the dosage of glucomannanase is 50u / g of purified konjac powder , the dosage of cellulase is 40u / g purified konjac powder, the dosage of pectinase is 0.03% of the total mass of the system, and the multi-enzyme hydrolyzate of konjac powder is obtained by enzymatic hydrolysis at 55°C for 2 hours.

[0047] The content of functional components (oligosaccharides) in the obtaine...

Embodiment 2

[0049] Step 1: Purification: Purify the raw material of konjac fine powder in alcohol with a volume concentration of 60%, the ratio of solid to liquid of konjac fine powder raw material and alcohol is 1g:4ml, and obtain wet konjac powder after purification for 1.5h.

[0050] Step 2: Dealcoholization: Dealcoholize the wet fine powder of konjac, the temperature of dealcoholization is 65°C, and obtain purified konjac fine powder after dealcoholization;

[0051] Step 3: Enzymolysis: Take 25g of purified konjac powder and add 100mL of water, then add glucomannanase, cellulase and pectinase for enzymolysis, wherein the dosage of glucomannanase is 60u / g of purified konjac powder , the dosage of cellulase is 50u / g purified konjac powder, the dosage of pectinase accounts for 0.04% of the total mass of the system, and the multi-enzyme hydrolyzate of konjac powder is obtained by enzymatic hydrolysis at 60°C for 2.5h.

[0052] The content of functional components (oligosaccharides) in the...

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Abstract

The invention provides a konjac powder multienzyme hydrolysate and a preparation method thereof, and belongs to the field of processing of functional foods. According to the method, konjac powder is purified in ethyl alcohol to obtain wet konjac powder; dealcoholization is carried out on the wet konjac powder to obtain purified konjac powder; water and enzyme are added to perform enzymolysis; andfinally, the konjac powder multienzyme hydrolysate is obtained. According to the konjac powder multienzyme hydrolysate and the preparation method thereof, the technology is optimized, and thus the enzymatic hydrolysate including certain instant polysaccharose and oligosaccharide is obtained.

Description

technical field [0001] The invention relates to the technical field of functional food processing, in particular to a konjac fine powder multi-enzyme hydrolyzate and a preparation method thereof. Background technique [0002] Konjac has high functional and medical value. Modern research shows that the main chemical components of konjac tubers are: glucomannan, starch, other polysaccharides, crude protein, essential amino acids, and potassium, calcium, magnesium, sodium, iron, manganese, Copper and other essential trace elements for the human body. [0003] Glucomannan in konjac is a relatively abundant renewable natural polymer resource after starch and cellulose. It is biodegradable and water-soluble. It is the dietary fiber with the largest molecular weight and the highest viscosity in nature. It can It absorbs 200 times its own volume of water to form a viscous solution, which can enhance the feeling of satiety, and will not generate heat because it will not be affected ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/04C12P19/00A23L33/125A61K36/888A61K31/715A61K31/702A61P3/04A61P3/06A61P1/16A61P3/10A61P29/00A61P39/06
CPCC12P19/14C12P19/04C12P19/00A23L33/125A61K36/888A61K31/715A61K31/702A61P3/04A61P3/06A61P1/16A61P3/10A61P29/00A61P39/06A23V2002/00A61K2236/19A23V2200/332A23V2200/3262A23V2200/30A23V2200/328A23V2250/51A23V2250/28
Inventor 张志健邹庭祁珊珊郑红星
Owner SHAANXI SCI TECH UNIV
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