Inulin preparing method taking dried jerusalem artichoke as raw material

A technology for drying Jerusalem artichoke and inulin is applied in the field of preparing inulin, which can solve the problems of waste of production capacity and personnel of processing enterprises, decrease in quality of inulin, increase in production cost, etc., so as to reduce storage area, reduce the amount of extraction solvent, and facilitate storage. Effect

Active Publication Date: 2013-04-17
YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is necessary to determine the preservation time under the condition of conforming to the production capacity. Basically, the inulin production enterprises choose to process the artichoke before the harvest of the artichoke and the spring of the next year. Flour quality declines
Since the processing time is concentrated in 3-5 months, it also causes waste of production capacity and personnel of processing enterprises, and increases the cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Wash 2000kg of fresh Jerusalem artichoke with a hair roller washing machine to remove the sediment and peel it, cut it into fine cubes with a side length of 3 mm, flash dry it into dry cubes of Jerusalem artichoke with a water content of 5%, and carry out continuous countercurrent extraction with pure water, solid-liquid The ratio is maintained at 1:10, the extraction temperature is 100°C, the extraction time is 2 hours, and Ca(OH) is added to the extraction solution 2 Solid, stir, make PH value = 12.0, pass CO for 30 minutes 2 Gas to make PH=7.0, after filtration, add 1wt‰ activated carbon to the filtrate, decolorize for 30 minutes, filter, desalt the filtrate through ion resin exchange column, then carry out nanofiltration (nanofiltration membrane molecular weight is 200 Daltons) and concentrate to the concentration of inulin 20%, and then spray-dried to obtain a white inulin powder with a purity of 91.2% and an ash content of 0.2%.

Embodiment 2

[0017] Wash 600kg of fresh Jerusalem artichoke with a hair roller washing machine to remove the sediment and peel it, then cut it into fine cubes with a side length of 5mm, and flash dry it into dried Jerusalem artichoke cubes with a water content of 15%. Keep the ratio of 1:5, the extraction temperature is 90°C, the extraction time is 1 hour, and Ca(OH) is added to the extract 2 Solid, stir, make PH = 10.0, 30 minutes into CO 2 Gas to make PH=8.0, filter, add 5wt‰ activated carbon to the filtrate, decolorize for 30 minutes, filter, desalt the filtrate through ion resin exchange column, carry out nanofiltration (nanofiltration membrane molecular weight is 300 Daltons) and concentrate to inulin concentration of 30 %, spray-dried to obtain a white inulin powder with a purity of 92% and an ash content of 0.15%.

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PUM

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Abstract

The invention relates to the technical field of new resource food processing, in particular to an inulin preparing method taking dried jerusalem artichoke as the raw material. The jerusalem artichoke or chicory is taken as the raw material and is subjected sequentially to peeling, dicing and expansion drying, and dried jerusalem artichoke cubes are obtained; then continuous countercurrent extraction is performed; and an extracting solution enters an ion resin-column for desalination after being subjected to impurity removal and activated carbon decoloration, then is concentrated by a nanofiltration membrane, and then is subjected to spray drying, therefore, high-purity inulin is obtained. The countercurrent extraction adopts purified water, the solid-to-liquid ratio is 1:(5-10), the extraction temperature ranges from 80 DEG C to 100 DEG C, and the extraction time is one hour to two hours; in the processes of impurity removal and decoloration, Ca(OH)2 solids are added first, the pH of the system is regulated to be 10 to 12, CO2 gas is introduced after 30 minutes to enable the PH of the system to be 7 to 8, precipitates are filtered, activated carbon is added for 30 minutes of decoloration and then is filtered out, and a filtrate is reserved; and the adding amount of the activated carbon is 1-5 per thousand of the total weight of the system.

Description

Technical field: [0001] The invention relates to the technical field of new resource food processing, and more specifically relates to a method for preparing inulin from dried Jerusalem artichoke. Background technique: [0002] Jerusalem artichoke is a perennial herb of the genus Sunflower in the Compositae family. Its underground tubers are rich in inulin. Inulin is a functional fructan and the most soluble water-soluble dietary fiber. As a pure natural It is widely used in dairy products, beverages, low-fat and low-calorie foods, baked foods, and health foods. It can reduce blood fat, improve intestinal environment, promote the proliferation of probiotics, prevent constipation, prevent colon cancer, and promote mineral Absorption of substances, prevention of obesity, no blood sugar fluctuations, and physiological functions such as food for diabetics. [0003] Fresh Jerusalem artichoke tubers contain 12-20% inulin and 70-80% water, and are not resistant to storage, which m...

Claims

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Application Information

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IPC IPC(8): C08B37/18
Inventor 衣悦涛冯大伟刘广洋靳志明
Owner YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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