CN106889625B - Preparation method of inulin particles - Google Patents
Preparation method of inulin particles Download PDFInfo
- Publication number
- CN106889625B CN106889625B CN201710106944.0A CN201710106944A CN106889625B CN 106889625 B CN106889625 B CN 106889625B CN 201710106944 A CN201710106944 A CN 201710106944A CN 106889625 B CN106889625 B CN 106889625B
- Authority
- CN
- China
- Prior art keywords
- inulin
- mixture
- drying
- particles
- mixing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 229920001202 Inulin Polymers 0.000 title claims abstract description 134
- 229940029339 inulin Drugs 0.000 title claims abstract description 134
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title claims abstract description 130
- 239000002245 particle Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 238000007873 sieving Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000005469 granulation Methods 0.000 claims abstract description 6
- 230000003179 granulation Effects 0.000 claims abstract description 6
- 238000006116 polymerization reaction Methods 0.000 claims description 25
- 239000011347 resin Substances 0.000 claims description 19
- 229920005989 resin Polymers 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 13
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 108010059820 Polygalacturonase Proteins 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 241000723343 Cichorium Species 0.000 claims description 10
- 235000007542 Cichorium intybus Nutrition 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 9
- 238000001728 nano-filtration Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000000967 suction filtration Methods 0.000 claims description 5
- 108010090785 inulinase Proteins 0.000 claims description 4
- 102000004533 Endonucleases Human genes 0.000 claims description 3
- 108010042407 Endonucleases Proteins 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 2
- 229920002492 poly(sulfone) Polymers 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 description 8
- 239000011230 binding agent Substances 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000124033 Salix Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 125000003691 alpha-D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- -1 beta-D-fructosyl Chemical group 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of inulin particles, which is characterized by comprising the following steps: (1) sieving: sieving inulin with 100 mesh sieve; (2) mixing: preserving the heat of the sieved inulin in constant-temperature drying equipment for 1-2 h, adding the inulin into a granulator, and mixing the inulin and water according to a mass ratio of (50-80): (10-30) adding water according to the proportion, and stirring and mixing to obtain a mixture, wherein the water temperature is 30-50 ℃; (3) and (3) granulation: granulating the mixture obtained in the step (2) in a granulator; (4) and (3) drying: and (4) drying the inulin particles obtained in the step (3) at 50-60 ℃ for 5-8 h to obtain the inulin. The final inulin particle complete dissolution time is only 30-50 s, the inulin particle has uniform particle size, complete shape, smooth surface and fine and compact section tissue, and has good market prospect.
Description
Technical Field
The invention belongs to the technical field of new resource food processing, and particularly relates to a preparation method of inulin particles.
Background
Inulin (inulin), also known as inulin, is a chain polysaccharide formed by connecting a plurality of fructosyl groups by beta-D-fructosyl glycosidic bonds (1 → 2), and the terminal usually contains an alpha-D-glucosyl group. Inulin has the formula GFn, or Fm. Wherein G is a terminal Glucose unit (Glucose), F represents a Fructose molecule (Fructose), and n or m represents the number of Fructose units. Inulin has physiological functions of reducing blood lipid, improving intestinal environment, promoting proliferation of probiotics, preventing and treating constipation, preventing colon cancer, promoting mineral absorption, preventing obesity, and causing no blood sugar fluctuation, and can be used as food for diabetic patients. In 2009, the health department approved inulin as a new resource food, and inulin as a soluble dietary fiber is increasingly applied in the fields of food, medicine, health care and the like.
Inulin has a molecular conformation with three forms, alpha-, beta-and gamma-which are identical in composition but differ in some physicochemical properties and biological activities, the most significant difference being water solubility, which differs under different conditions. Beta-inulin has a solubility 8 times higher than gamma-inulin at 40 ℃. The degree of polymerization of inulin also has a greater influence on the solubility, with short-chain inulin generally being more soluble in water than long-chain inulin, and the solubility of inulin increasing significantly with increasing temperature. Ordinary inulin has a solubility of about 6% at 10 ℃ and a solubility of about 33% at 90 ℃.
At present, inulin manufacturers mainly make inulin into granules for sale, and often need to add a binder into raw materials in order to increase the granulation effect of the inulin, for example, the technical scheme disclosed in the patent with the application number of 201210509378.5 is to add sodium carboxymethylcellulose and carrageenan into a formula as the binder, and the addition of the binder affects the purity of inulin granules and also increases the production cost.
Disclosure of Invention
The invention aims to provide a preparation method of inulin particles, which aims to overcome the defect that inulin particles in the prior art need to be added with a binder as an auxiliary agent.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of inulin particles comprises the following steps:
(1) sieving: sieving inulin with 100 mesh sieve;
(2) mixing: preserving the heat of the sieved inulin in constant-temperature drying equipment for 1-2 h, adding the inulin into a granulator, and mixing the inulin and water according to a mass ratio of (50-80): (10-30) adding water according to the proportion, and stirring and mixing to obtain a mixture, wherein the water temperature is 30-50 ℃;
(3) and (3) granulation: granulating the mixture obtained in the step (2) in a granulator;
(4) and (3) drying: drying the inulin particles obtained in the step (3) at 50-60 ℃ for 5-8 h to obtain the inulin particles;
in the step (1), in the inulin, the inulin with the polymerization degree of 2-10 accounts for 20-40%, the inulin with the polymerization degree of 11-20 accounts for 20-30%, the inulin with the polymerization degree of 40-60 accounts for 5-10%, and the balance is the inulin with other polymerization degrees.
The invention improves the dissolution speed of inulin particles in water by improving the proportion of inulin with various polymerization degrees in the inulin, and simultaneously can improve the hardness of the inulin particles by adjusting the proportion of inulin with various polymerization degrees in the inulin, thereby reducing the powder generated in the product transportation process.
The inulin in the step (1) is prepared by the following method:
(1a) cleaning and mashing chicory, then adding the chicory into water with the temperature of 80-90 ℃, uniformly stirring, and carrying out heat preservation treatment for 3-8 h;
(2a) cooling the mixture obtained in the step (1a) to 35-40 ℃, adding cellulase and pectinase into the mixture, performing enzymolysis for 1-5 hours at 40-50 ℃, and then performing suction filtration;
(3a) passing the filtrate obtained in step (2a) through an activated carbon column and a debittering resin column in sequence, and collecting effluent liquid;
(4a) adding inulin endonuclease into the effluent liquid obtained in the step (3a), reacting at the temperature of 28-35 ℃ for 2-8 h, centrifuging, and collecting supernatant liquid;
(5a) treating the supernatant obtained in the step (4a) with a nanofiltration membrane, and collecting filtrate to obtain an inulin solution;
(6a) freeze-drying the inulin solution obtained in step (5a) to obtain inulin.
In the step (2a), the adding amount of the cellulase in the mixture is 1000-1500U/L, preferably 1000-1200U/L.
In the step (2a), the adding amount of the pectinase in the mixture is 2000-2500U/L, preferably 2300-2500U/L.
In the step (3a), the debittering resin column is an HZ816 resin column or an HZ803 resin column, and the HZ816 resin column is preferred.
In the step (3a), the flow rate of the filtrate passing through the activated carbon column is 1.5-3 BV, preferably 1.5 BV; the willow filtrate passing through the debitterized resin column is 1-3 BV, preferably 2 BV.
In the step (4a), the addition amount of the endo-inulinase is 500-1000U/L, preferably 800-1000U/L.
In the step (5a), the nanofiltration membrane is a sulfonated polysulfone composite nanofiltration membrane with the aperture of 0.2-0.6 nanometer.
In the step (1), the content of beta-inulin in the inulin is more than 50%.
In the step (3), the particle size of the obtained inulin particles is 1-3 mm.
Has the advantages that:
the invention discloses a preparation method of powder particles, which reduces the dissolving time of inulin in water and improves the dissolving efficiency by adjusting the proportion of inulin with various polymerization degrees. The final inulin particle complete dissolution time is only 30-50 s, the inulin particle has uniform particle size, complete shape, smooth surface and fine and compact section tissue, and has good market prospect.
Detailed Description
The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the description of the embodiments is only for illustrating the present invention and should not be taken as limiting the invention as detailed in the claims.
The cellulase and pectinase used in the invention are purchased from Novoxin, and the inulin is internally cut and purchased from
Example 1: effect of cellulase and pectinase ratio on inulin extraction yield
The production method of inulin comprises the following steps:
(1a) cleaning and mashing chicory, then adding the chicory into water with the temperature of 80-90 ℃, uniformly stirring, and carrying out heat preservation treatment for 3-8 h;
(2a) cooling the mixture obtained in the step (1a) to 35-40 ℃, adding cellulase and pectinase into the mixture, performing enzymolysis for 1-5 hours at 40-50 ℃, and then performing suction filtration;
(3a) sequentially passing the filtrate obtained in the step (2a) through an activated carbon column and a debittering resin column at the flow rates of 1.5BV and 2BV respectively, and collecting effluent liquid;
(4a) adding 1000U/L of inulinase into the effluent liquid obtained in the step (3a), reacting at the temperature of 28-35 ℃ for 2-8 h, centrifuging, and collecting supernatant;
(5a) treating the supernatant obtained in the step (4a) with a nanofiltration membrane, and collecting filtrate to obtain an inulin solution;
(6a) freeze-drying the inulin solution obtained in step (5a) to obtain inulin.
Selecting cellulase and pectinase with the enzyme activity ratio of 1: 1. 1: 1.5, 1: 2. 1: 2.5, 1: 3 the inulin extraction rates obtained are shown in the following table:
TABLE 1 Effect of enzyme activity ratio of cellulase and pectinase on inulin extraction yield
Example 2: the debitterized resin column has influence on the removal rate of bitter substance and bitter peptide in inulin.
(1a) Cleaning and mashing chicory, then adding the chicory into water with the temperature of 80-90 ℃, uniformly stirring, and carrying out heat preservation treatment for 3-8 h;
(2a) cooling the mixture obtained in the step (1a) to 35-40 ℃, adding cellulase and pectinase into the mixture, performing enzymolysis for 1-5 hours at 40-50 ℃, and then performing suction filtration;
(3a) sequentially passing the filtrate obtained in the step (2a) through an activated carbon column and a debittering resin column at the flow rates of 1.5BV and 2BV respectively, and collecting effluent liquid;
(4a) adding 1000U/L of inulinase into the effluent liquid obtained in the step (3a), reacting at the temperature of 28-35 ℃ for 2-8 h, centrifuging, and collecting supernatant;
(5a) treating the supernatant obtained in the step (4a) with a nanofiltration membrane, and collecting filtrate to obtain an inulin solution;
(6a) freeze-drying the inulin solution obtained in step (5a) to obtain inulin.
The contents of bitter substance and bitter peptide in inulin obtained by selecting HZ816 resin column or HZ803 resin column are shown in Table 2:
TABLE 2 influence of the enzyme activity ratio of cellulase and pectinase on inulin extraction yield
| Resin column type | HZ816 resin column | HZ803 resin column |
| Bitter principle content | 1～1.2ppm | 0.5～0.6ppm |
| Content of bitter peptides | 0.8～1.1ppm | 0.3～0.5ppm |
The content of lead (mg/kg) in the obtained inulin is less than or equal to 1.0, and the content of arsenic (mg/kg) is less than or equal to 0.5, which meets the relevant standards.
Example 3: influence of the addition amount of inulinase on the polymerization degree of inulin.
(1a) Cleaning and mashing chicory, then adding the chicory into water with the temperature of 80-90 ℃, uniformly stirring, and carrying out heat preservation treatment for 3-8 h;
(2a) cooling the mixture obtained in the step (1a) to 35-40 ℃, adding cellulase and pectinase into the mixture, performing enzymolysis for 1-5 hours at 40-50 ℃, and then performing suction filtration;
(3a) sequentially passing the filtrate obtained in the step (2a) through an activated carbon column and a debittering resin column at the flow rates of 1.5BV and 2BV respectively, and collecting effluent liquid;
(4a) adding inulin endonuclease into the effluent liquid obtained in the step (3a), reacting at the temperature of 28-35 ℃ for 2-8 h, centrifuging, and collecting supernatant liquid;
(5a) treating the supernatant obtained in the step (4a) with a nanofiltration membrane, and collecting filtrate to obtain an inulin solution;
(6a) freeze-drying the inulin solution obtained in step (5a) to obtain inulin.
When the amount of the endoinulinase added was 500U/L, 600U/L, 700U/L, 800U/L, 900U/L, 1000U/L, the polymerization degree of inulin was as shown in Table 3:
TABLE 3 Effect of the amount of endo-inulinase added on the polymerization degree of inulin
Example 4: influence of inulin polymerization degree on the rate of dissolution of inulin particles.
(1) Sieving: sieving inulin with 100 mesh sieve; the inulin with the polymerization degree of 2-10 is 20-40%, the inulin with the polymerization degree of 11-20 is 20-30%, the inulin with the polymerization degree of 40-60 is 5-10%, and the rest is inulin with other polymerization degrees.
(2) Mixing: keeping the temperature of the sieved inulin in constant-temperature drying equipment for 1-2 h, adding the inulin into a granulator, and mixing the inulin with water according to a mass ratio of 50: adding water in a ratio of 20, stirring and mixing to obtain a mixture, wherein the water temperature is 30-50 ℃;
(3) and (3) granulation: granulating the mixture obtained in the step (2) in a granulator;
(4) and (3) drying: and (4) drying the inulin particles obtained in the step (3) at 50-60 ℃ for 5-8 h to obtain the inulin.
And dissolving the inulin particles in water at 70-90 ℃.
TABLE 4 influence of inulin polymerization degree on inulin particle dissolution time
Example 5: the effect of the ratio of mass of inulin to water on the hardness of the inulin particles.
(1) Sieving: sieving inulin with 100 mesh sieve; the inulin with the polymerization degree of 2-10 is 20-40%, the inulin with the polymerization degree of 11-20 is 20-30%, the inulin with the polymerization degree of 40-60 is 5-10%, and the rest is inulin with other polymerization degrees.
(2) Mixing: preserving the heat of the sieved inulin in constant-temperature drying equipment for 1-2 h, adding the inulin into a granulator, and mixing the inulin and water according to a mass ratio of (50-80): (10-30) adding water according to the proportion, and stirring and mixing to obtain a mixture, wherein the water temperature is 30-50 ℃;
(3) and (3) granulation: granulating the mixture obtained in the step (2) in a granulator;
(4) and (3) drying: and (4) drying the inulin particles obtained in the step (3) at 50-60 ℃ for 5-8 h to obtain the inulin.
TABLE 5 influence of inulin to water mass ratio on inulin particle hardness
Claims (1)
1. A preparation method of inulin particles is characterized by comprising the following steps:
(1) sieving: sieving inulin with 100 mesh sieve;
(2) mixing: preserving the heat of the sieved inulin in constant-temperature drying equipment for 1-2 h, adding the inulin into a granulator, and mixing the inulin and water according to a mass ratio of (50-80): (10-30) adding water according to the proportion, and stirring and mixing to obtain a mixture, wherein the water temperature is 30-50 ℃;
(3) and (3) granulation: granulating the mixture obtained in the step (2) in a granulator;
(4) and (3) drying: drying the inulin particles obtained in the step (3) at 50-60 ℃ for 5-8 h to obtain the inulin particles;
in the step (1), in the inulin, the inulin with the polymerization degree of 2-10 accounts for 20-40%, the inulin with the polymerization degree of 11-20 accounts for 20-30%, the inulin with the polymerization degree of 40-60 accounts for 5-10%, and the balance is the inulin with other polymerization degrees;
the inulin in the step (1) is prepared by the following method:
(1a) cleaning and mashing chicory, then adding the chicory into water with the temperature of 80-90 ℃, uniformly stirring, and carrying out heat preservation treatment for 3-8 h;
(2a) cooling the mixture obtained in the step (1a) to 35-40 ℃, adding cellulase and pectinase into the mixture, performing enzymolysis for 1-5 hours at 40-50 ℃, and then performing suction filtration;
(3a) passing the filtrate obtained in step (2a) through an activated carbon column and a debittering resin column in sequence, and collecting effluent liquid;
(4a) simultaneously adding inulin endonuclease into the effluent liquid obtained in the step (3a), reacting at the temperature of 28-35 ℃ for 2-8 h, centrifuging, and collecting supernatant liquid;
(5a) treating the supernatant obtained in the step (4a) with a nanofiltration membrane, and collecting filtrate to obtain an inulin solution; (6a) freeze-drying the inulin solution obtained in step (5a) to obtain inulin;
in the step (2a), the adding amount of cellulase in the mixture is 1000-1500U/L;
in the step (2a), the adding amount of the pectinase in the mixture is 2000-2500U/L;
in the step (3a), the debittering resin column is an HZ816 resin column or an HZ803 resin column;
in the step (4a), the addition amount of the inulinase is 500-1000U/L;
in the step (5a), the nanofiltration membrane is a sulfonated polysulfone composite nanofiltration membrane with the aperture of 0.2-0.6 nanometer;
in the step (1), the content of beta-inulin in the inulin is more than 50%;
in the step (3), the particle size of the obtained inulin particles is 1-3 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710106944.0A CN106889625B (en) | 2017-02-27 | 2017-02-27 | Preparation method of inulin particles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710106944.0A CN106889625B (en) | 2017-02-27 | 2017-02-27 | Preparation method of inulin particles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106889625A CN106889625A (en) | 2017-06-27 |
| CN106889625B true CN106889625B (en) | 2020-12-04 |
Family
ID=59185736
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710106944.0A Active CN106889625B (en) | 2017-02-27 | 2017-02-27 | Preparation method of inulin particles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106889625B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601791A (en) * | 2018-12-29 | 2019-04-12 | 湖南华诚生物资源股份有限公司 | A kind of preparation method of fig fresh fruit inspissated juice |
| CN110432500A (en) * | 2019-08-07 | 2019-11-12 | 武汉英纽林生物科技有限公司 | A kind of prebiotic compositions and preparation method and purposes containing inulin |
| EP3804531A1 (en) * | 2019-10-11 | 2021-04-14 | Begapinol Dr. Schmidt GmbH | Granulation of topinambur |
| CN112430277B (en) * | 2020-12-07 | 2022-04-01 | 广州正广生物科技有限公司 | Inulin extraction method, probiotic product containing inulin and preparation method of probiotic product |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5169671A (en) * | 1991-08-30 | 1992-12-08 | Ajinomoto Co., Inc. | Food containing fructose polymer |
| DE69722373T2 (en) * | 1997-03-24 | 2004-02-05 | Tiense Sukerraffinaderij N.V. (Raffinerie Tirlemontoise S.A.) | Compositions of inulin and hydrocolloids |
| US6399142B1 (en) * | 1998-08-27 | 2002-06-04 | Barnard Stewart Silver | Liquid food products |
| CN1221188C (en) * | 2003-05-30 | 2005-10-05 | 北京威德生物科技有限公司 | Inulin drink composition |
| US8062659B2 (en) * | 2004-02-20 | 2011-11-22 | Novartis Ag | Dietary fiber composition |
| CN1285615C (en) * | 2004-12-02 | 2006-11-22 | 西北农林科技大学 | Process for extracting alantin |
| CN101580557B (en) * | 2009-06-16 | 2011-08-17 | 鞍山中兴医药集团有限公司 | Preparation process for extracting inulin from cichory root |
| CN102697139B (en) * | 2012-07-04 | 2013-09-04 | 天津科技大学 | Method for preparing chicory seed and root concentrated juice by utilizing composite biological enzyme |
| CN102972837A (en) * | 2012-12-04 | 2013-03-20 | 中国科学院烟台海岸带研究所 | Inulin granule beverage and preparation method thereof |
| CN103859257A (en) * | 2014-03-26 | 2014-06-18 | 佐源集团有限公司 | Instant anti-deliquescence chicory powder and preparation method thereof |
| CN104059158B (en) * | 2014-06-17 | 2016-06-22 | 熊鹏 | The leach extraction method of inulin |
| CN104531809A (en) * | 2014-12-04 | 2015-04-22 | 青海威德生物技术有限公司 | Preparation and purification method of fructo-oligosaccharide |
| CN104543668A (en) * | 2014-12-22 | 2015-04-29 | 佐源集团有限公司 | Inulin composition and preparation method thereof |
| CN106349398A (en) * | 2015-11-13 | 2017-01-25 | 翟丹云 | Cichorium intybus inulin extracting method |
| CN105533387A (en) * | 2015-12-09 | 2016-05-04 | 山东凯尔海洋生物科技有限公司 | Solid beverage containing inulin and chitosan oligosaccharide and preparation method thereof |
-
2017
- 2017-02-27 CN CN201710106944.0A patent/CN106889625B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN106889625A (en) | 2017-06-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106889625B (en) | Preparation method of inulin particles | |
| CN105542019B (en) | Resistant dextrin and preparation method thereof | |
| CN101748180B (en) | Functional peanut small molecule mixed polypeptide, preparation method and application thereof | |
| CA2413026C (en) | Cold water soluble .beta.-glucan product and process for preparing the same | |
| KR102381709B1 (en) | Method of manufacuring dietary fiber | |
| US20210155720A1 (en) | Method for Preparing Hyaluronan Odd-numbered Oligosaccharides by Double Enzyme Hydrolysis | |
| JP6544475B2 (en) | Process for producing acidic xylooligosaccharide and acidic xylooligosaccharide | |
| CN111393540A (en) | Preparation method of high-content highland barley β -glucan | |
| CN101899119A (en) | Method for preparing corn starch | |
| WO2022068629A1 (en) | Method for producing small molecular pectin by enzyme-alkali combination | |
| Xue et al. | Immobilization of polygalacturonase for the preparation of pectic oligosaccharides from mango peel wastes and assessment of their antibacterial activities | |
| CN107602729B (en) | Preparation method of low-temperature instant agar | |
| JPH0347832B2 (en) | ||
| JPH02100695A (en) | Production of indigestible dextrin | |
| EP3282867B1 (en) | Gellan gum products and methods of preparation thereof | |
| KR102144574B1 (en) | Agar oligosaccharides Manufacturing Method | |
| CN111903977A (en) | Method for extracting white kidney bean amylase inhibitor | |
| JP2019199462A (en) | Methods for extracting mannose | |
| CN115491398B (en) | Method for separating and obtaining salidroside from rhodiola rosea | |
| CN111150087B (en) | Microcapsule containing tartary buckwheat extract and preparation process thereof | |
| KR20230173492A (en) | Multifunctional Beta-Limit Dextrin Having Ligand-Capturing Ability And Preparing Method Thereof | |
| WO2019220937A1 (en) | Mannose extraction method | |
| CN117617507A (en) | Biological polysaccharide functionalized nano-selenium and preparation method thereof | |
| Jiang et al. | Effect of particle size of sesbania gum on its modification, structure and performances | |
| Le et al. | Bio-versus Chemical Approaches to Produce Maltodextrin (de 9–12) for Potential Applications in Functional Foods and Pharmaceuticals |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20200212 Address after: 518000 floor 28-03, Weisheng technology building, No. 9966, Shennan Avenue, Maling community, Yuehai street, Nanshan District, Shenzhen City, Guangdong Province Applicant after: Shenzhen hualikang fiber Biotechnology Co., Ltd Address before: 810000 Xining biological science and Technology Industrial Park, No. four, No. 10, Qinghai Applicant before: Dragon special Sugar Co. |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address |
Address after: 100000-101-086, No. 5, Jianguomen North Street, Dongcheng District, Beijing Patentee after: Beijing hualikang fiber Biotechnology Co.,Ltd. Address before: 518000 floor 28-03, Weisheng technology building, 9966 Shennan Avenue, Maling community, Yuehai street, Nanshan District, Shenzhen City, Guangdong Province Patentee before: Shenzhen hualikang fiber Biotechnology Co.,Ltd. |
|
| CP03 | Change of name, title or address |