CN105112475A - Preparation method of soluble syrup of castanea mollissima BL. - Google Patents
Preparation method of soluble syrup of castanea mollissima BL. Download PDFInfo
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- CN105112475A CN105112475A CN201510654529.XA CN201510654529A CN105112475A CN 105112475 A CN105112475 A CN 105112475A CN 201510654529 A CN201510654529 A CN 201510654529A CN 105112475 A CN105112475 A CN 105112475A
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Abstract
The invention discloses a preparation method of soluble syrup of castanea mollissima BL., and belongs to the technical field of food processing. Castanea mollissima BL. is taken as a raw material, and the soluble syrup of castanea mollissima BL. is prepared through shelling, blanching, color protection, pulping, hydrolysis, purification, decoloration and concentration processes. The syrup contains multiple active ingredients comprising pumpkin pentose and pumpkin oligosaccharide, the sum of the content of the pumpkin pentose and the content of the pumpkin oligosaccharide is larger than 65 wt%, and the product has good water solubility and is very beneficial to human health; the preparation method is simple in production and suitable for industrial production.
Description
Technical field
The invention belongs to field of food producing technology, be specifically related to a kind of preparation method of Chinese chestnut solubility syrup.
Background technology
Chinese chestnut (CastaneamollissimaBL.), has another name called chestnut, Chinese Chestnut etc., is the plant of Fagaceae Castanea, originates in China, is the traditional agricultural byproducts of China, has now been distributed widely in Vietnam, Taiwan and CONTINENTAL AREA OF CHINA.Within 2009, China's Chinese chestnut output reaches 1,000,000 tons, accounts for more than 60% of world's annual production at present.
Fruits in Chinese Chestnut rich in proteins, starch, nutritious, there is sweet, fragrant and glutinous peculiar flavour.Compared with other starch, chestnut starch has special physico-chemical property, and the viscosity of its starch paste is between cassava and corn, and cold stability, retrogradation are then not as cassava and corn starch paste.The exploitation of Chinese chestnut solubility syrup has not yet to see relevant report.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of Chinese chestnut solubility syrup.In this solubility syrup activeconstituents Fructus Cucurbitae moschatae pentose and pumpkin oligosaccharide contg high, HUMAN HEALTH is highly profitable.
A preparation method for Chinese chestnut solubility syrup, is characterized in that, carries out in accordance with the following steps:
(1) shell: to remove the clean Chinese chestnut of silt and dust for raw material, shelled by peeler or craft, obtain Chinese chestnut meat.
(2) blanching: the Chinese chestnut meat shelled is put into heat iron temperature in the hot water of 50 – 100 DEG C, time 2 – 4min, prevents Enzymatic browning.
(3) look is protected: the Chinese chestnut meat after blanching to be soaked in the colour protecting liquid prepared in advance under 70-90 DEG C of condition boiling 1 – 3 hours, with Anti-tarnishing.
(4) pull an oar: seed is added 5-10 times of water hollander and pull an oar, until particle fully disperses, becomes the slurries of uniformity.
(5) be hydrolyzed: by the Chinese chestnut slurries 0.3-0.5% high-temperatureα-amylase hydrolysis obtained, make hydrolysis of glycoside bond in starch generate small dextrins, and then with 0.3-0.6% saccharifying enzyme, dextrin is hydrolyzed, the α-1 in oligose, 6 glycosidic links and α-Isosorbide-5-Nitrae glycosidic link cut off; Raw sugar slurry is obtained after hydrolysis.
(6) purify: regulate pH4.5 with acetic acid, sulfuric acid or hydrochloric acid, acidic protein precipitates, 3000-12000 rev/min of centrifugal segregation albumen, then neutralizes with alkali lye, anion-cation exchange resin desalination.
(7) decolour: select macroporous adsorbent resin, take static adsorptive method to decolour to syrup.
(8) concentrated: at 45 DEG C, vacuum tightness is vacuum concentration under 0.10MPa condition, is concentrated into the 1/5-1/8 of original volume, obtains solubility syrup, and the Central-South melon pentose of solubility syrup and pumpkin oligosaccharide contg are 65-75%, the transparent liquid colourless in odorless.
Described manual shelling adopts boiling water heating to shell after cold water soak after 5-20 minute.
Described colour protecting liquid is the composite color fixative of phosphoric acid, alum and EDTA-2Na, concentration 0.1-3.0%.
Described macroporous resin is A8 or D101, and the consumption of resin is every milliliter of saturated solution 0.05-0.40 gram dried resin.
Beneficial effect of the present invention: in product of the present invention activeconstituents Fructus Cucurbitae moschatae pentose and pumpkin oligosaccharide contg high, content sum is greater than 65wt%, and the good water solubility of product, is conducive to suitability for industrialized production and product application in the market.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1
(1) shell: to remove the clean Chinese chestnut of silt and dust for raw material, shelled by manual, obtain Chinese chestnut meat; Manual shelling adopts boiling water to heat 15 minutes, the then cold water soak method of 20 minutes shelling.
(2) blanching: with temperature 70 C, the method for time blanching in 2 minutes can kill the activity of enzyme, the generation of Restrain browning.
(3) look is protected: the Chinese chestnut meat after blanching is soaked in boiling under 80 DEG C of conditions in 0.4% colour protecting liquid prepared in advance.Colour protecting liquid is the composite color fixative aqueous solution of phosphoric acid, alum and EDTA-2Na, protects look time 3h.
(4) pull an oar: seed is added 6 times of water, with the making beating of DJ type hollander, until particle fully disperses, becomes slurries compared with uniformity.
(5) be hydrolyzed: the Chinese chestnut slurries obtained are hydrolyzed with 0.4% high-temperatureα-amylase, make hydrolysis of glycoside bond in starch generate small dextrins, and then with 0.4% saccharifying enzyme, dextrin is hydrolyzed, α-1 in oligose, 6 glycosidic links and α-Isosorbide-5-Nitrae glycosidic link cut off, and obtain raw sugar slurry after hydrolysis.
(6) purify: regulate pH4.5 with acetic acid, sulfuric acid or hydrochloric acid, now acidic protein precipitation, then adopts 3000-12000 rev/min of centrifugal segregation albumen, and alkali neutralizes, anion-cation exchange resin desalination.
(7) decolour: select AB8 macroporous adsorbent resin, take static adsorptive method to decolour to syrup, the consumption of resin is every milliliter of saturated solution 0.30 gram of dried resin.
(8) concentrated with FZNS type vacuum decker 45 DEG C, vacuum tightness under being the condition of 0.09MPa concentrated decolour after the syrup that obtains, vacuum concentration, to 1/5 of original volume, obtains solubility syrup, and its content is 65.6%, the transparent liquid colourless in odorless.
Embodiment 2
(1) shell: to remove the clean Chinese chestnut of silt and dust for raw material, shelled by manual, obtain Chinese chestnut meat; Manual shelling adopts boiling water to heat 15 minutes, the then cold water soak method of 25 minutes shelling.
(2) blanching: with 45 DEG C, the method for time blanching in 2 minutes can kill the activity of enzyme, the generation of Restrain browning.
(3) look is protected: the Chinese chestnut meat after blanching is soaked in boiling under 90 DEG C of conditions in 0.5% colour protecting liquid prepared in advance.Colour protecting liquid is the composite color fixative aqueous solution of phosphoric acid, alum and EDTA-2Na, protects look time 3h.
(4) pull an oar: seed is added 6 times of water, with the making beating of DJ type hollander, until particle fully disperses, becomes slurries compared with uniformity.
(5) be hydrolyzed: the Chinese chestnut slurries obtained are hydrolyzed with 0.50% high-temperatureα-amylase, hydrolysis of glycoside bond in starch is made to generate small dextrins, and then with 0.45% saccharifying enzyme, dextrin is hydrolyzed, α-1 in oligose, 6 glycosidic links and α-1,4 glycosidic links cut off, and obtain raw sugar slurry after hydrolysis.
(6) purify: regulate pH4.5 with acetic acid, sulfuric acid or hydrochloric acid, now acidic protein precipitation, then adopts 10000 revs/min of centrifugal segregation albumen, and alkali neutralizes, anion-cation exchange resin desalination.
(7) decolour: select D101 macroporous adsorbent resin, take static adsorptive method to decolour to syrup, the consumption of resin is every milliliter of saturated solution 0.20 gram of dried resin.
(8) concentrated: with FZNS type vacuum decker 45 DEG C, vacuum tightness under being the condition of 0.10MPa concentrated decolour after the syrup that obtains, vacuum concentration, to 1/7 of original volume, obtains solubility syrup, and its content is 66.1%, the transparent liquid colourless in odorless.
Embodiment 3
(1) shell: to remove the clean Chinese chestnut of silt and dust for raw material, shelled by manual, obtain Chinese chestnut meat; Manual shelling adopts boiling water to heat 15 minutes, the then cold water soak method of 24 minutes shelling.
(2) blanching: with 60 DEG C, the method for time blanching in 2 minutes can kill the activity of enzyme, the generation of Restrain browning.
(3) look is protected: be soaked in by the Li Ren after blanching in 0.5% colour protecting liquid prepared in advance, boiling under 80 DEG C of conditions.Colour protecting liquid is the composite color fixative aqueous solution of phosphoric acid, alum and EDTA-2Na.Protect look time 3h.
(4) pull an oar: seed is added 6 times of water, with the making beating of DJ type hollander, until particle fully disperses, becomes slurries compared with uniformity.
(5) be hydrolyzed: the Chinese chestnut slurries obtained are hydrolyzed with 0.3% high-temperatureα-amylase, make hydrolysis of glycoside bond in starch generate small dextrins, and then with 0.3% saccharifying enzyme, dextrin is hydrolyzed, α-1 in oligose, 6 glycosidic links and α-Isosorbide-5-Nitrae glycosidic link cut off, and obtain raw sugar slurry after hydrolysis.
(6) purify: regulate pH4.5 with acetic acid, sulfuric acid or hydrochloric acid, now acidic protein precipitation, then adopts 6000 revs/min of centrifugal segregation albumen, and alkali neutralizes, anion-cation exchange resin desalination;
(7) decolour: select D101 macroporous adsorbent resin, take static adsorptive method to decolour to syrup, the consumption of resin is every milliliter of saturated solution 0.20 gram of dried resin.
(8) concentrated: with FZNS type vacuum decker 45 DEG C, vacuum tightness under being the condition of 0.09MPa concentrated decolour after the syrup that obtains, vacuum concentration is to 1/6 of about original volume, obtain solubility syrup, its active component content sum is 67.6%, the transparent liquid colourless in odorless.
Embodiment 4
(1) shell: to remove the clean Chinese chestnut of silt and dust for raw material, shelled by manual, obtain Chinese chestnut meat; Manual shelling adopts boiling water to heat 15 minutes, the then cold water soak method of 24 minutes shelling.
(2) blanching: with 60 DEG C, the method for time blanching in 2 minutes can kill the activity of enzyme, the generation of Restrain browning.
(3) look is protected: be soaked in by the Li Ren after blanching in 0.5% colour protecting liquid prepared in advance, boiling under 80 DEG C of conditions.Colour protecting liquid is the composite color fixative aqueous solution of phosphoric acid, alum and oxysuccinic acid, protects look time 3h.In described colour protecting liquid, the massfraction of phosphoric acid, alum and oxysuccinic acid is respectively 0.5%, and 0.1%, 0.3%.
(4) pull an oar: seed is added 6 times of water, with the making beating of DJ type hollander, until particle fully disperses, becomes slurries compared with uniformity.
(5) be hydrolyzed: the Chinese chestnut slurries obtained are hydrolyzed with 0.3% high-temperatureα-amylase, make hydrolysis of glycoside bond in starch generate small dextrins, and then with 0.3% saccharifying enzyme, dextrin is hydrolyzed, α-1 in oligose, 6 glycosidic links and α-Isosorbide-5-Nitrae glycosidic link cut off, and obtain raw sugar slurry after hydrolysis.
(6) purify: regulate pH4.5 with acetic acid, sulfuric acid or hydrochloric acid, now acidic protein precipitation, then adopts 6000 revs/min of centrifugal segregation albumen, and alkali neutralizes, anion-cation exchange resin desalination;
(7) decolour: select D101 macroporous adsorbent resin, take static adsorptive method to decolour to syrup, the consumption of resin is every milliliter of saturated solution 0.20 gram of dried resin.
(8) concentrated: with FZNS type vacuum decker 45 DEG C, vacuum tightness under being the condition of 0.09MPa concentrated decolour after the syrup that obtains, vacuum concentration is to 1/6 of about original volume, obtain solubility syrup, its active component content sum is 77.6%, the transparent liquid colourless in odorless.
Comparative example 1
(1) shell: to remove the clean Chinese chestnut of silt and dust for raw material, shelled by manual, obtain Chinese chestnut meat; Manual shelling adopts boiling water to heat 15 minutes, the then cold water soak method of 24 minutes shelling.
(2) blanching: with 60 DEG C, the method for time blanching in 2 minutes can kill the activity of enzyme, the generation of Restrain browning.
(3) pull an oar: seed is added 6 times of water, with the making beating of DJ type hollander, until particle fully disperses, becomes slurries compared with uniformity.
(4) be hydrolyzed: the Chinese chestnut slurries obtained are hydrolyzed with 0.3% high-temperatureα-amylase, make hydrolysis of glycoside bond in starch generate small dextrins, and then with 0.3% saccharifying enzyme, dextrin is hydrolyzed, α-1 in oligose, 6 glycosidic links and α-Isosorbide-5-Nitrae glycosidic link cut off, and obtain raw sugar slurry after hydrolysis.
(5) purify: regulate pH4.5 with acetic acid, sulfuric acid or hydrochloric acid, now acidic protein precipitation, then adopts 6000 revs/min of centrifugal segregation albumen, and alkali neutralizes, anion-cation exchange resin desalination;
(6) decolour: select D101 macroporous adsorbent resin, take static adsorptive method to decolour to syrup, the consumption of resin is every milliliter of saturated solution 0.20 gram of dried resin.
(7) concentrated: with FZNS type vacuum decker 45 DEG C, vacuum tightness under being the condition of 0.09MPa concentrated decolour after the syrup that obtains, vacuum concentration is to 1/6 of about original volume, obtain solubility syrup, its active component content sum is 33.6%, in colored liquid.
Claims (4)
1. a preparation method for Chinese chestnut solubility syrup, is characterized in that, carries out in accordance with the following steps:
(1) shell: to remove the clean Chinese chestnut of silt and dust for raw material, shelled by peeler or craft, obtain Chinese chestnut meat;
(2) blanching: the Chinese chestnut meat shelled is put into heat iron temperature in the hot water of 50-100 DEG C, time 2 – 4min, prevents Enzymatic browning;
(3) protect look: be soaked in the colour protecting liquid prepared by the Chinese chestnut meat after blanching, boiling 1 – 3 hours under 70-90 DEG C of condition, with Anti-tarnishing;
(4) pull an oar: seed is added 5-10 times of water hollander and pull an oar, until particle fully disperses, becomes the slurries of uniformity;
(5) be hydrolyzed: by the Chinese chestnut slurries 0.3-0.5% high-temperatureα-amylase hydrolysis obtained, make hydrolysis of glycoside bond in starch generate small dextrins, and then with 0.3-0.6% saccharifying enzyme, dextrin is hydrolyzed, the α-1 in oligose, 6 glycosidic links and α-Isosorbide-5-Nitrae glycosidic link cut off; Raw sugar slurry is obtained after hydrolysis;
(6) purify: regulate pH4.5 with acetic acid, sulfuric acid or hydrochloric acid, acidic protein precipitates, 3000-12000 rev/min of centrifugal segregation albumen, then neutralizes with alkali lye, anion-cation exchange resin desalination;
(7) decolour: select macroporous adsorbent resin, take static adsorptive method to decolour to syrup;
(8) concentrated: at 45 DEG C, vacuum tightness is concentrated under 0.10MPa condition, and be concentrated into the 1/5-1/8 of original volume, obtain solubility syrup, the Central-South melon pentose of solubility syrup and pumpkin oligosaccharide contg are 65-75%, the transparent liquid colourless in odorless.
2. the preparation method of a kind of Chinese chestnut solubility syrup according to claim 1, is characterized in that, described manual shelling adopts boiling water heating to shell after cold water soak after 5-20 minute.
3. the preparation method of a kind of Chinese chestnut solubility syrup according to claim 1, it is characterized in that, described colour protecting liquid is the composite color fixative aqueous solution of phosphoric acid, alum and EDTA-2Na, and concentration is 0.1-3.0%.
4. the preparation method of a kind of Chinese chestnut solubility syrup according to claim 1, it is characterized in that, described macroporous resin is A8 or D101, and the consumption of resin is every milliliter of saturated solution 0.05-0.40 gram dried resin.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108640953A (en) * | 2018-04-27 | 2018-10-12 | 中国农业大学 | Using macroreticular resin to the process for purification of pumpkin oligosaccharide |
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| CN101003823A (en) * | 2006-12-30 | 2007-07-25 | 江南大学 | Method for preparing oligo xylose in high purity by using stalk as raw material, and using technique of enzyme and membrane |
| CN101125014A (en) * | 2006-08-14 | 2008-02-20 | 于山大 | Chestnut bifidobacterium factor functional beverage and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101125014A (en) * | 2006-08-14 | 2008-02-20 | 于山大 | Chestnut bifidobacterium factor functional beverage and preparation method thereof |
| CN101003823A (en) * | 2006-12-30 | 2007-07-25 | 江南大学 | Method for preparing oligo xylose in high purity by using stalk as raw material, and using technique of enzyme and membrane |
Non-Patent Citations (3)
| Title |
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| 蓝卫宗: "《板栗栽培技术问答》", 31 January 1998, 中国农业出版社 * |
| 谢主兰等: "板栗深加工中淀粉的酶水解研究", 《食品科学》 * |
| 郑瑞婷等: "双酶法水解板栗淀粉工艺研究", 《广东农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108640953A (en) * | 2018-04-27 | 2018-10-12 | 中国农业大学 | Using macroreticular resin to the process for purification of pumpkin oligosaccharide |
| CN108640953B (en) * | 2018-04-27 | 2020-12-15 | 中国农业大学 | Refining method of pumpkin oligosaccharide by adopting macroporous resin |
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Application publication date: 20151202 |