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Process for preparing inslin and oligofructose using xuelianguo fruits as raw material

A fructooligosaccharide and preparation process technology, which is applied in the field of extraction technology of effective components of yacon fruit, and can solve the problems of seasonal restrictions on consumption, inconvenient health care and treatment, difficult processing, storage and transportation, and the like

Inactive Publication Date: 2006-09-13
昆明瑞鹏生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the water content of yacon is too high, it is not easy to process, store and transport. At present, yacon is mainly eaten fresh, and the consumption is limited by seasons, which is particularly inconvenient for health care and treatment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] 1. Graded preparation method

[0020] (1) Get the fresh yacon fruit, wash, peel and remove the rotten yacon fruit,

[0021] (2) slice the yacon into 3-5 mm,

[0022] (3) Prepare the color-protecting agent with an aqueous solution of 0.05-0.3% citric acid and 0.05-0.1% sodium sulfite, put the yacon slices into the color-protecting agent and soak for 1-3 hours, take it out and rinse with clean water to remove the color-protecting liquid;

[0023] (4) Juicing,

[0024] (5) Filter to remove slag, if the color is darker, add activated carbon,

[0025] (6) Vacuum concentration to paste, specific gravity is 1.1-1.4,

[0026] (7) enter freeze-drying equipment after cooling and carry out freeze-drying,

[0027] (8) Pulverize to 100-300 order, be the finished product yacon inulin containing 25-35% fructo-oligosaccharide;

[0028] (9) Prepare inulinase: prepare inulinase culture fluid, inulin 20g / L, yeast liquid 20g / L, (NH 4 ) 2 HPO 4 5g / L, NH 4 HPO 4 2g / L, MnCI 2 4H ...

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Abstract

The invention relates to a producing process of the inulin and the oligo fructose produced from the fruit of the snow lotus. The process is mainly that the fresh fruit of the snow lotus is cleaned, chipped, expressed juice, filtrated, dried, crushed characterized in that the slicing is dipped into the color fixative 1-3 hour and the inulin is purified by adding the 10% confected inulinase and the water and is fermented 48-72 hour in the aerobic atmosphere of the temperature of 20-30. The snow lotus inulin and the glucosidase fructose can be used for the health products, the food additive.The using of it as the health products has many merits of the low consumption of taking medicine, the good curative effect, taking conveniently, transporting and storing conveniently. So it can be added into the food such as the drink, the cake and the candy to form the functional food. The invention has some merits of the advance arts and crafts, the high quality.

Description

technical field [0001] The invention relates to a process for extracting effective components of yacon, in particular to a process for preparing yacon inulin and fructooligosaccharides from yacon. Background technique [0002] Yacon, also known as snow lotus potato, is scientifically named Smallanthus sonchifolius, and belongs to the genus Asteraceae. It is native to the Andean plateau in South America. The root looks like a sweet potato, and the flesh is rich in water, crystal clear, and tastes like a pear. , juicy, sweet and crisp. Yacon contains more than 20 kinds of essential amino acids, minerals and trace elements, and contains a lot of water-soluble fiber, which is a low-calorie food. The biggest feature of yacon is that it is rich in fructooligosaccharides, also known as fructooligosaccharides. The fructo-oligosaccharide content of yacon is the highest among all plants, known as the king of fructo-oligosaccharides. Yacon is especially suitable for diabetics and th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00
Inventor 张学明
Owner 昆明瑞鹏生态农业科技有限公司
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