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A kind of industrialized production method of extracting inulin in Jerusalem artichoke

A production method and technology of Jerusalem artichoke, which are applied in the field of industrialized production of natural plant extracts, can solve the problems of inability to produce about 70% juice, reduce the capacity of pressing equipment, and cannot guarantee the extraction rate, etc., so as to save extraction equipment, shorten production time, and extract Efficient effect

Active Publication Date: 2019-12-20
CHENGUANG BIOTECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method adopts the squeezing method to extract a large amount of Jerusalem artichoke juice from Jerusalem artichoke, this method is only suitable for small laboratory tests. After enlarged production, the juice yield is too low when using the whole Jerusalem artichoke screw to squeeze, which can only reach about 15%, which is impossible at all. It reaches about 70% of the juice in this patent. If the Jerusalem artichoke is crushed too finely, although the extraction rate can be guaranteed, it will reduce the capacity of the pressing equipment. If the Jerusalem artichoke is crushed too coarsely, the extraction rate cannot be guaranteed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Wash 20 tons of fresh Jerusalem artichokes to remove the surface sediment, and then transport the washed Jerusalem artichokes to a hammer mill (the aperture of the mill screen is 25mm) through the feeding equipment, crush the Jerusalem artichokes into Jerusalem artichoke particles, and then pass through a double-screw press (the aperture of the press screen is 0.25mm) and press and separate to obtain 6 tons of squeezed juice and 11.5 tons of first-grade Jerusalem artichoke residue, and then transport the first-grade Jerusalem artichoke residue to the hammer mill (the aperture of the grinder screen is 8mm) through the conveyor belt, and crush The final first-class Jerusalem artichoke residue is transported to a twin-screw press (the screen aperture of the press machine is 0.25mm), and a total of 9 tons of secondary extract at 55°C are sprayed on the first-grade Jerusalem artichoke residue during the conveying process, and the second-grade Jerusalem artichoke residue and T...

Embodiment 2

[0045] Wash 10 tons of fresh Jerusalem artichokes to remove the epidermis and sediment, and then transport the washed Jerusalem artichokes to a hammer mill (the aperture of the mill screen is 30mm) through the feeding equipment, and crush the Jerusalem artichokes into Jerusalem artichoke particles, and then pass through a double-screw press. (the screen aperture of the press machine is 0.3mm) and press and separate to obtain 2.5 tons of squeezed juice and 7.2 tons of first-grade Jerusalem artichoke residue, and then transport the first-grade Jerusalem artichoke residue to the hammer mill (the aperture of the grinder screen is 10mm) through the conveyor belt, and crush The final first-stage Jerusalem artichoke dregs are transported to a twin-screw press (the screen aperture of the press machine is 0.2mm), and a total of 4 tons of secondary extract at 50°C are sprayed on the first-stage Jerusalem artichoke dregs during the conveying process (if the secondary extract is insufficien...

Embodiment 3

[0047] Wash 30 tons of fresh Jerusalem artichokes to remove the epidermis and sediment, and then transport the washed Jerusalem artichokes to a hammer mill (the screen aperture of the mill is 35mm) through the feeding equipment, crush the Jerusalem artichokes into Jerusalem artichoke particles, and then pass through a double-screw press (the aperture of the press screen is 0.4mm) and press and separate to obtain 13 tons of squeezed juice and 16.7 tons of first-grade Jerusalem artichoke residue, and then transport the first-grade Jerusalem artichoke residue to the hammer mill (the aperture of the grinder screen is 5mm) through the conveyor belt. The final first-class Jerusalem artichoke residue is transported to a twin-screw press (the screen aperture of the press machine is 0.2mm). During the conveying process, a total of 15 tons of deionized water at 55°C is sprayed on the first-grade Jerusalem artichoke residue, and the second-grade Jerusalem artichoke residue and primary The...

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Abstract

The invention discloses an industrial production method for extracting inulin from jerusalem artichokes and belongs to the field of industrial production of natural plant extract. The industrial production method comprises the following steps: obtaining a jerusalem artichoke total extracting solution by adopting a method of crushing and squeezing jerusalem artichoke residues obtained by crushing and squeezing jerusalem artichokes, and further squeezing residual jerusalem artichoke residues of two times of squeezing; then carrying out flocculation, desalting and de-coloring, and concentrating and drying in sequence to obtain the inulin. The industrial production method disclosed by the invention has the advantages of simplicity in operation, high production efficiency, low cost, energy saving and consumption reduction, and is suitable for large-scale continuous industrial production.

Description

technical field [0001] The invention relates to a production method of food ingredients, in particular to a production method of inulin in Jerusalem artichoke, belonging to the field of industrial production of natural plant extracts. Background technique [0002] Inulin is derived from plants such as Jerusalem artichoke and chicory, and is a water-soluble dietary fiber. Inulin is produced by linking D-fructofuranose molecules with β-(2,1) glycosidic bonds. Most of the chains are fructose and there is a glucose at the end. Inulin has physiological functions such as lowering blood fat, improving intestinal environment, promoting the proliferation of probiotics, preventing constipation, preventing colon cancer, promoting mineral absorption, and preventing obesity. It has been widely used in dairy products, beverages, and baked foods. As a pure natural functional ingredient, inulin has been approved as a nutritional supplement by more than 20 countries in the world. In 2009, t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/18
Inventor 张志明安晓东李乾丽杨丽微吕兴娜
Owner CHENGUANG BIOTECH GRP CO LTD
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