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A method for continuously preparing inulin and pectin from Jerusalem artichoke and/or chicory

A technology of pectin and inulin, which is applied in the field of continuous preparation of inulin and pectin by using Jerusalem artichoke and/or chicory, can solve the problems of not using water-soluble pectin, increasing production cost, increasing drying process, etc., and achieves pectin The effect of increasing yield, reducing production energy consumption and reducing production cost

Active Publication Date: 2016-04-27
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

The existing technology mainly uses dried Jerusalem artichoke residue or chicory residue to extract pectin, and the wet residue needs to be dried first, which increases the drying process and increases the production cost, and the extracted pectin is mainly the raw material in Jerusalem artichoke or chicory. Pectin, does not use water-soluble pectin

Method used

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  • A method for continuously preparing inulin and pectin from Jerusalem artichoke and/or chicory

Examples

Experimental program
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Effect test

Embodiment 1

[0024] The fresh Jerusalem artichoke of 100kg is taken by weighing, after cleaning, peeling, crushing, 3‰ sodium bisulfite solution is added in the crushing process, then sent to a belt press, after squeezing, Jerusalem artichoke juice A and Jerusalem artichoke residue A are obtained, and the Add 50L of pure water to the dregs A and press again, press to obtain the Jerusalem artichoke juice B and the Jerusalem artichoke dregs B, combine the juice A and the juice B and the juice C, add Ca(OH) 2 Solid powder to PH = 10, after stirring at 60°C for 30 minutes, pass CO 2 Gas to PH=7.0, filter to obtain filter residue and juice D, juice D is concentrated by nanofiltration to obtain concentrated solution A with 20% inulin concentration, concentrated solution A is desalted with ion exchange resin, and then spray-dried to obtain 11kg of white inulin powder . Add 10 L of acidified ethanol solution to the filter residue, wash at 60°C for 30 min, centrifuge to obtain pectin precipitate A...

Embodiment 2

[0026] Weigh 150kg of fresh Jerusalem artichoke, wash, peel, and crush, add 4‰ of NaHSO during the crushing process 3 The solution is then sent to a belt press, squeezed to obtain Jerusalem artichoke juice A and Jerusalem artichoke residue A, add 80L of pure water to Jerusalem artichoke residue A and squeeze again, press filter to obtain Jerusalem artichoke juice B and Jerusalem artichoke residue B, and combine juice A and juice B To obtain juice C, heat juice C to 75°C, add Ca(OH) 2 Solid powder to PH=10, after stirring for 30 minutes, inject CO 2 The gas made the PH=7.0, filtered to obtain the filter residue and juice D, and the juice D was concentrated by nanofiltration to obtain a concentrated solution A with an inulin concentration of 25%. After the concentrated solution A was desalted with an ion exchange resin, it was spray-dried to obtain 17 kg of white inulin powder. Add 15 L of acidified ethanol solution to the filter residue, wash at 70°C for 30 min, centrifuge to ...

Embodiment 3

[0028] Take by weighing the fresh chicory of 100kg, clean, break, add the citric acid solution of 5‰ in the broken process, send into belt press then, squeeze and obtain chicory juice A and chicory residue A, add 100L of pure chicory in chicory residue A Squeeze the water again, press filter to obtain chicory juice B and chicory residue B, combine juice A and juice B to obtain juice C, heat juice C to 80°C, add Ca(OH) 2 Solid powder to PH=10, after stirring for 30 minutes, inject CO 2 Gas to PH=7.0, filter to obtain filter residue and juice D. The juice D was concentrated by nanofiltration to obtain a concentrated solution A with an inulin concentration of 30%. After the concentrated solution A was desalted with an ion exchange resin, it was spray-dried to obtain 12.5 kg of white inulin powder. Add 10 L of acidified ethanol solution to the filter residue, wash at 50°C for 30 min, centrifuge to obtain pectin precipitate A, and wash three times with 70% ethanol. Add 75L of pur...

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Abstract

The present invention relates to a method for the continuous preparation of inulin and pectin from Jerusalem artichoke and / or chicory. The technical solution of the present invention is: the method includes the following steps: washing, peeling and crushing Jerusalem artichoke and / or chicory, pressing to obtain juice A and residue A; adding water to residue A and pressing again to obtain juice B and residue B ; Combine juice A and juice B to obtain juice C, filter juice C after removal of impurities to obtain juice D and filter residue, wash the filter residue with acidified ethanol, and centrifuge to obtain pectin precipitate A; Concentrate juice D to obtain inulin Carrying out acid extraction on residue B to obtain pectin clarified liquid; obtaining pectin precipitate B by using pectin clarified liquid; pectin precipitate A and pectin precipitate B are vacuum-dried to obtain pectin. The method of the invention combines the production of inulin and pectin through the optimization of the preparation process, which not only makes full use of raw materials, but also saves production costs and expands production benefits.

Description

technical field [0001] The invention relates to a method for preparing inulin and pectin, in particular to a method for continuously preparing inulin and pectin by utilizing Jerusalem artichoke and / or chicory. Background technique [0002] Inulin, also known as inulin, is a chain polysaccharide composed of D-fructose connected by β (1→2) glycosidic bonds, and often contains a glucose group at the end. Inulin exists in many plants as an energy storage substance other than starch, and is hardly hydrolyzed and digested by gastric acid. It is used as a nutrient by a large number of beneficial microorganisms in the colon, and has the characteristics of prebiotics. At the same time, inulin also has physiological functions such as controlling blood lipids, not causing blood sugar fluctuations, promoting mineral absorption, and preventing constipation. At present, inulin is mainly extracted from Jerusalem artichoke and chicory. After extracting inulin, a large amount of residue wil...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/18C08B37/06
Inventor 衣悦涛刘胜一冯大伟徐兰兰
Owner YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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