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Method for preparing high-purity chicory and helianthus tuberosus fructo-oligosaccharide in coproduction of polyfructosan

A technology for fructooligosaccharides and polyfructose, which is applied in the field of high-purity chicory and Jerusalem artichoke type fructooligosaccharides co-producing polyfructose, and achieves the effects of reducing production costs, improving substrate conversion rate, and small equipment.

Active Publication Date: 2014-03-19
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the problems of low production efficiency and inability to fully utilize raw materials in the above-mentioned prior art. The present invention provides a method that improves production efficiency, The method for co-producing high-purity chicory and Jerusalem artichoke-type fructo-oligosaccharides and polyfructose that reduces production costs and can simultaneously obtain fructo-oligosaccharides and polyfructo-polysaccharides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Take 2400 kg of fresh chicory roots, wash them with clean water to remove soil, slice them, dry them, and crush them to get 300 kg of chicory root powder, put the chicory root powder into continuous countercurrent ultrasonic extraction equipment for extraction, and use Milk of lime was used to adjust the deionized water with a pH value of 13, the extraction temperature was 85°C, the extraction time was controlled to be 1 hour, and the solid-to-liquid ratio was 1:15 to obtain the inulin liquid. By calculation, the extraction rate was 89%;

[0037] (2) The inulin liquid was adjusted to pH 7 with phosphoric acid, and filtered through a plate frame to obtain 4000L of yellow clear filtrate with a sugar concentration of 7%. The filtrate was decolorized by activated carbon, and the amount of activated carbon was 1% of the total mass of the extract. The temperature is 80°C, the decolorization time is 30 minutes, plate and frame filtration, the filtrate is concentrated to a s...

Embodiment 2

[0054] (1) Take 2,400 kg of fresh Jerusalem artichoke tubers, wash them with water, slice, dry, and crush to obtain 240 kg of Jerusalem artichoke powder, put the Jerusalem artichoke powder into continuous countercurrent ultrasonic extraction equipment for extraction, and use lime milk to adjust the pH value of the extraction solution The deionized water is 12, the extraction temperature is 95°C, the extraction time is controlled to be 2 hours, and the solid-to-liquid ratio is 1:30 to obtain the inulin liquid. By calculation, the extraction rate is 92%;

[0055] (2) Phosphoric acid was used to adjust the pH of the inulin solution to 7, and filtered through a plate frame to obtain 4000L of yellow clear filtrate with a sugar concentration of 10%. The filtrate was decolorized by activated carbon, and the amount of activated carbon was 1% of the total mass of the extract. The temperature is 60°C, the decolorization time is 20 minutes, plate and frame filtration, the filtrate is conc...

Embodiment 3

[0072] (1) Preparation of chicory root powder: take 2400 kg of fresh chicory root, wash with water to remove soil, slice, dry, and crush to obtain 280 kg of chicory root powder, put the chicory root powder into continuous countercurrent ultrasonic extraction equipment for extraction , the extraction solution is deionized water with a pH value of 11 adjusted by milk of lime, the extraction temperature is 60°C, the extraction time is controlled for 3 hours, and the solid-to-liquid ratio is 1:10 to obtain inulin liquid. By calculation, the extraction rate is 96%;

[0073] (2) Phosphoric acid was used to adjust the pH of the inulin liquid to 7, and it was filtered through a plate and frame to obtain 4000L of yellow clear filtrate with a sugar concentration of 15%. The filtrate was decolorized by activated carbon, and the amount of activated carbon was 1% of the total mass of the extract. The temperature is 70°C, the decolorization time is 60min, plate-and-frame filtration, the fil...

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Abstract

The invention relates to the technical field of extraction and preparation of saccharides, and in particular relates to a method for preparing high-purity chicory and helianthus tuberosus fructo-oligosaccharide in coproduction of polyfructosan. The method comprises the steps of cleaning, slicing, drying and grinding chicory root or helianthus tuberosus tuber, and implementing continuous countercurrent ultrasonic extraction by an alkaline extraction solution to obtain an inulin solution; classifying the inulin solution through an ultra-filtration member to separate macromolecular filtrate and micromolecular filtrate; implementing enzymolysis on the micro-molecular filtrate, condensing after enzymolysis, implementing chromatographic separation, decoloring, transforming, condensing and drying to obtain fructo-oligosaccharide; and decoloring, transforming, condensing and drying the macromolecular filtrate to obtain the polyfructosan. The method realizes coproduction with the polyfructosan and obviously improves raw material utilization rate; the method saves time and improves extraction rate, and can realize continuous production and greatly improve production efficiency.

Description

technical field [0001] The invention relates to the technical field of sugar extraction and preparation, in particular to a method for co-producing high-purity chicory and Jerusalem artichoke-type fructo-oligosaccharides and polyfructosaccharides. Background technique [0002] FOS is a natural active substance. The sweetness is 0.3-0.6 times that of sucrose. It not only maintains the pure sweetness of sucrose, but also has a refreshing sweetness than sucrose. It is a new type of sweetener with health functions such as regulating intestinal flora, proliferating bifidobacteria, promoting calcium absorption, regulating blood lipids, immune regulation, and anti-caries. It is known as the most potential new generation of additives after the era of antibiotics— —Biopromoting substances; known as probiotics (PPE) in France, it has been used in dairy products, lactic acid bacteria beverages, solid beverages, candies, biscuits, bread, jelly, cold drinks and other foods. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C08B37/00
Inventor 刘宗利王乃强张姝栾庆民贾慧慧
Owner BAOLINGBAO BIOLOGY
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