CN1793385A - Process for producing oligofructose of garlic - Google Patents
Process for producing oligofructose of garlic Download PDFInfo
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Abstract
The invention discloses a garlic low poly fruit sugar manufacturing method. It includes the following steps: processing various garlic materials to gain garlic polysaccharide coarse extracting solution; fine processing to gain transparent refine garlic polysaccharide extracting solution; hydrolyzing with 1.0-2.5 pH value to make reducing value reach 10-35%; then gaining the garlic low poly fruit sugar solution with 3-10 polymerization degree. The product can be helpful to delay garlic material overstock, exploit medicine or health food used garlic low poly fruit sugar as material, and greatly increase addition value of the garlic further processed product.
Description
Technical field
The invention belongs to extraction, separation and the modification field of natural product, particularly a kind of is the method for raw material production oligofructose of garlic with garlic slag behind garlic fresh or dehydration or the extraction Bulbus Allii quintessence oil (volatile oil) or the waste liquid behind the extraction alliin etc.
Background technology
Garlic (Allium sativum L.) has functions such as the diffusing poison of Appetizing spleen-tonifying, dispelling cold and dehumidification and detumescence, is usually used in treating in multiple diseases such as diarrhoea, Whooping cough, cold cough, the ringworm of the foot.Studies have shown that of modern medicine, trophology: garlic has the sclerosis of reducing blood-fat, prevention of arterial, prevents and treats coronary heart disease, cerebral thrombosis, anti-inflammation and sterilization, anticancer, enhance immunity power, protection liver, hypotensive, reducing blood-fat, propagation bifidus bacillus, effect such as delay senility.Therefore, people are being raw material with the garlic, develop multiple medicine or protective foods.The health-care effect of the garlic products that some are traditional is also excavated gradually.As the sweet and sour garlic that people use always, the good food of always regarding it as treatment infantile diarrhea among the people.We think that this effect of garlic food and a spot of oligofructose that it is contained have some relations.Therefore, utilize garlic and work in-process thereof or tankage to produce oligofructose, can better bring into play its health-care effect.
Oligofructose has special physico-chemical property and physiological function characteristics, as 1. its many physico-chemical properties similar to sucrose (as solubleness, freezing point, thermostability etc.), can be used as sucrose substitute and uses; 2. as novel sweeting agent, its sugariness is low and be difficult for being absorbed by the body, and caloric value is very low, can not cause getting fat; 3. the fermentability of oligofructose is poor, not by the fermentation of the streptococcus mutans in the oral cavity, but prevention of dental caries; 4. oligofructose can increase the specific absorption of body to mineral element; 5. oligofructose is a water-soluble dietary fibre, and it does not increase glucose level, and can reduce serum cholesterol and content of triglyceride hardly by intravital digestive ferment hydrolysis after the absorption; 6. oligofructose is important bifidus bacillus multiplicaiton factor, thereby suppresses in the enteron aisle harmful microbe growth such as Salmonellas, improves intestinal environment, prevents constipation.Therefore, utilize the garlic deep processed product of garlic and byproduct exploitation oligofructose class thereof, both be of value to the health level that improves people, can improve the added value of garlic greatly again.
Oligofructose in the garlic accounts for 4% of garlic total reducing sugar amount.In addition, garlic contains the poly-polysaccharide of abundant assorted fruit, and these sugar can be used for producing oligofructose.Sabine Barmgartner (2000) report garlic polysaccharide is a Polylevulosan, molecular weight 9000～10000 dalton, degree of branching is 9[Characterisation ofthe high-molecular weight fructan isolated from garlic (Allium sativum L.), Carbohydrate Research, 2000 (328): 177].The molecular weight of CN 1239719A report garlic polysaccharide is 3500, is that fructose content is 80% assorted Polylevulosan.The molecular weight of CN1555728A and CN1556102A report garlic polysaccharide is 7100, contains 19% glucose and 1% semi-lactosi.From above data as can be seen, garlic polysaccharide can obtain oligofructose through suitable hydrolysis.At present both at home and abroad all not about utilizing the report of garlic and auxiliary material thereof production oligofructose.Existing oligofructose product generally is to be raw material, to adopt Production by Enzymes, production cost of products height with jerusalem artichoke etc.
Summary of the invention
The objective of the invention is to provides a kind of production method of oligofructose of garlic exactly in order to solve above-mentioned the deficiencies in the prior art part.The present invention with the garlic of fresh garlic or dehydration tankage such as the garlic slag after extracting Bulbus Allii quintessence oil (volatile oil) or extract alliin after waste liquid etc. be raw material, utilize the assorted levan of the garlic that is contained in these raw materials, produce the oligofructose of garlic product.The present invention makes full use of garlic resource, and garlic is carried out deep processing, to satisfy medicine and protective foods production and demands of developing, can slow down overstocking or the comprehensive utilization garlic resource of garlic raw material to a certain extent, improves the garlic added value.
The production method of oligofructose of garlic of the present invention may further comprise the steps:
Fresh garlic or dehydrated garlic be the broken garlic slurries of making after washing impurity elimination, deactivation, perhaps extract the garlic slag behind the Bulbus Allii quintessence oil, perhaps extract waste liquid behind the garlic alliin etc., remove impurity, the garlic polysaccharide crude extract; Obtain the refining garlic polysaccharide extracting solution of clear after the refinement treatment; The pH that regulates above-mentioned refining garlic polysaccharide extracting solution with food grade acids such as hydrochloric acid, acetic acid, lactic acid, citric acids is 1.0～2.5, make garlic polysaccharide 0～60 ℃ of following hydrolysis 0.1～3 hour, perhaps placed 10～60 minutes being lower than under 80 ℃ the temperature, make its reduction value reach 10～35%, promptly get the polymerization degree and be 3～10 oligofructose of garlic solution; And then, promptly get the thick oligofructose solution of garlic with food grade alkali such as sodium hydroxide, calcium hydroxide, sodium bicarbonate adjusting pH extremely neutral (6.0～8.0).
The preparation of oligofructose of garlic crude extract: by cation exchange resin column, rate of adsorption is 0.2～1.0 liter/hour of a per kilogram resin with the thick oligofructose solution of above-mentioned garlic; Perhaps directly Zeo-karb is joined in the refining garlic polysaccharide extracting solution, under the rotating speed of 50～100rpm, adsorbed 1～4 hour, Zeo-karb consumption 400～600 grams of the thick oligofructose solution of per kilogram garlic; With deionized water wash-out resin, be washed till till the solution sugar-free, collect all elutriants, obtain the oligofructose of garlic crude extract;
The preparation of purified oligofructose of garlic solution: the oligofructose crude extract is decoloured by anionite-exchange resin, and with the deionized water wash-out of 2～3 times of ion exchange resin volumes, collect effluent liquid and elutriant, regulate its pH for neutral, pass through active carbon adsorption column again, perhaps use 1～2g/kg charcoal absorption after 10～24 hours, obtain purified oligofructose of garlic solution.
The preparation of liquid oligofructose of garlic: under 55～80 ℃ vacuum condition, with above-mentioned purified oligofructose of garlic solution concentration to dry matter content at 30～60g/100g, after the sterilization, be liquid oligofructose of garlic.
The preparation of powdery oligofructose of garlic: under vacuum condition (55～80 ℃ of temperature), with the oligofructose of garlic solution concentration to oligofructose of garlic content more than 30%, carry out spraying drying again and get white powdered oligofructose; Perhaps with oligofructose of garlic solution at 50～68 ℃ of following vacuum concentration to soluble solid content more than 50%, again in crushed after being dried slowly below 60 ℃, white powdered oligofructose.
Described washing impurity elimination: the per kilogram fresh garlic was soaked 4～8 hours foreign material such as flush away earth, garlic skin with 2～5 premium on currency; If the employing dehydrated garlic flake then adds in 5～10 times of water and soaked 0.5～1 hour, promptly get the dehydration garlic sheet of rehydration.
Described deactivation: adopt the heat inactivation method or regulate acidity method or organic solvent deactivation method, allinase is lost activity, to avoid producing the quality that the garlic odour flavor influences the oligofructose product.
Described heat inactivation method is meant, adopts the clean garlic raw material (or dehydration garlic sheet of above-mentioned rehydration) of water vapour heating 10～15 minutes, maybe the per kilogram garlic of cleaning is put into 2～5 premium on currency and boils 5～10 minutes.
When making the allinase inactivation by adjusting acidity method, the per kilogram garlic was put into 2～5 liters acidic solution (pH3～4) immersion garlic after 0.5～1.0 hour, carried out simultaneously with fragmentation procedure again.
When adopting organic solvent deactivation method, can add 40～50% alcohol solution dipping garlic after 0.5～1.0 hour, carry out simultaneously with fragmentation procedure again.
Described fragmentation: the garlic after the inactivation treatment is pulled an oar or grinds into granularity is 100～150 purpose garlic slurries.
Described refinement treatment: with the garlic crude extract through the centrifugal treating of 3000～4000rpm or adopt squeezing machine such as plate and frame to filter (pressure 0.1～3MPa) or adopt vacuum centrifuge to filter that (vacuum tightness 0.08～0.09MPa) or adopt the daltonian filtering membrane in molecular weight cut-off 1～20,000 to filter or adopt hydrocyclone to separate or add gelatin, tannin, the wilkinite that concentration respectively is 0.1～0.3% (w/w) and mixes as finings obtains the refining garlic polysaccharide extracting solution of white or yellowish clear.
The pre-treatment of ion exchange resin: earlier with 1 mole hydrochloride Zeo-karb being processed into the acid type resin behind 1 molar sodium hydroxide; For the processing of anionite-exchange resin, earlier with 1 molar sodium hydroxide Zeo-karb being processed into OH behind 1 mole hydrochloride
-The type resin.
Regeneration of ion-exchange resin: the regeneration of Zeo-karb is the resin with above-mentioned wash-out garlic polysaccharide and alliin, remove most of impurity with 1 molar sodium hydroxide wash-out after, use 1 mole hydrochloride regenerating resin again, in order to absorption, wash-out use again.The same Zeo-karb of reagent of the regeneration usefulness of anionite-exchange resin, the reversed in order of adding reagent.
The acidic cation-exchange resin sorbing material can be 732 type strong-acid cation-exchange resins, or strong acid sun resin absorption such as 850 types, 800 types, Dowex50 type, Amberlite IR-120 type; The basic anion exchange resin sorbing material can be negative ion exchange resin such as 711 types, 717 types, Dowex1 type, Dowex2 type.
The mensuration of reduction value: measure total reducing sugar with the phenol sulfuric acid process, with 3,5-dinitrobenzene method is measured reducing sugar, and the reducing sugar value promptly gets reduction value divided by the total reducing sugar value.
The present invention compared with prior art has the following advantages and beneficial effect:
At first, great advantage of the present invention is to utilize garlic raw material to produce the oligofructose product, and the added value of garlic deep processed product can be provided greatly, plays an important role for the digestion of developing garlic deep processed product, increase garlic raw material.
Secondly, the present invention can be hydrolyzed at ambient temperature, and this can save the energy greatly, and minimizing equipment drops into, and reduces the products material cost.
The 3rd, the raw material production oligofructose of garlic such as waste liquid after the present invention can utilize the garlic slag behind the extraction Bulbus Allii quintessence oil (volatile oil) or extract alliin, this utilization ratio of can supplying raw materials greatly, and reduce the environmental pollution that they cause.
Description of drawings
Fig. 1 is a process flow sheet of the present invention.
Embodiment
The present invention is described in further detail below in conjunction with embodiment and accompanying drawing, but embodiments of the present invention are not limited thereto.
Embodiment one
With the fresh garlic is raw material, and technical process is as shown in Figure 1 specifically undertaken by following step:
The first step is carried out pre-treatment: the fresh garlic clove of per kilogram is placed 2.5 liters of tap water, soaked 4 hours, flowing water flushing removing impurity such as earth and garlic skin, control dried open fire, place on the food steamer, steam to circle vapour and steamed again 10 minutes, be as the criterion to steam, to make the allinase inactivation.
Second step was produced the garlic polysaccharide extracting solution: garlic clove after will cooking and boiling water are added on the hollander together, make 100～150 purpose garlics slurry; Filter the garlic slurry with 250 order filter clothes (or bag filter), get the garlic polysaccharide crude extract.The garlic crude extract is centrifugal more than 20 minutes at 4000rpm, and gained supernatant liquor molecular weight cut-off is that 20,000 daltonian films filter, and sees through liquid and is transparent refining garlic polysaccharide extracting solution.What be that raw material makes with white skin garlic is the refining garlic polysaccharide extracting solution of clear of white, and what with the purple garlic be that raw material makes is the refining garlic polysaccharide extracting solution of yellowish clear.
The 3rd step was produced oligofructose of garlic solution: add the food grade concentrated hydrochloric acid in above-mentioned transparent garlic polysaccharide extracting solution, making its concentration of hydrochloric acid is 10
-2Mole, pH is about 2.2, at room temperature places 1 hour, and being neutralized to pH with edible sodium hydroxide again is 7.
Making with extra care of the 4th step oligofructose of garlic solution: earlier above-mentioned solution is passed through 732 type strong-acid cation-exchange resin adsorption columns.After the cationic exchange resin adsorption post is saturated, earlier adsorption column is carried out wash-out, and wash to the effluent liquid sugar-free and react with deionized water.With the negative ion exchange resin of anion-exchange column Dowex2 type on the effluent liquid collected and the deionized water elutriant, regulate upper prop speed with the negatively charged ion in the abundant adsorbent solution (rate of adsorption is 0.6 liter/hour of a per kilogram resin), be adsorbed near after saturated, with 2～3 times of deionized water wash-outs, must make with extra care oligofructose of garlic solution to the ion exchange resin volume.
The 5th step was produced oligofructose of garlic: will make with extra care oligofructose of garlic is 30% at 60 ℃ of following vacuum concentration to soluble solid content, promptly gets liquid oligofructose of garlic product.
Perhaps that spissated garlic oligosaccharide solution is dry on spray-drier, spray pressure is 150 * 10
5N/m
2, the hot air temperature that enters spray tower is 150 ℃.The white powder that spraying drying obtained is the oligofructose of garlic product.
Embodiment two
With dehydration garlic sheet is raw material, is undertaken by following step:
The dewater processing of garlic sheet of the first step: the garlic sheet that will dewater places 8 times of tap water to soak 1～2 hour, boils 10 minutes.Soft to steam, the allinase inactivation is as the criterion.
Second step was produced the garlic polysaccharide extracting solution: the garlic sheet after will cooking is made 100～150 purpose garlics slurry with hollander, filters with 250 order filter clothes, removes impurity such as garlic tissue particles, garlic skin, gets the garlic crude extract.Crude extract is centrifugal more than 20 minutes under 4000rpm, and gained supernatant liquor molecular weight cut-off is 20,000 inorganic membrane filtration, promptly gets transparent garlic polysaccharide extracting solution.
The 3rd step food grade hydrochloric acid and citric acid are regulated the pH2.5 of above-mentioned refining garlic polysaccharide extracting solution, 20 ℃ of following hydrolysis 2 hours, perhaps placed 30 minutes being lower than under 80 ℃ the temperature, make its reduction value reach 35%, promptly get the polymerization degree and be 4 oligofructose of garlic solution;
The 4th step was regulated pH to 6.0 with the food grade sodium bicarbonate again, promptly got the thick oligofructose solution of garlic.
The preparation of the 5th step oligofructose of garlic crude extract: by cation exchange resin column 850 types, rate of adsorption is 0.2 liter/hour of a per kilogram resin with the thick oligofructose solution of above-mentioned garlic; With deionized water wash-out resin, be washed till till the solution sugar-free, collect all elutriants, obtain the oligofructose of garlic crude extract;
The preparation of the oligofructose of garlic solution of the 6th one-step refining: the oligofructose crude extract is decoloured by anionite-exchange resin 711 types, and with the deionized water wash-out of 2～3 times of ion exchange resin volumes, collect effluent liquid and elutriant, regulate its pH for neutral, pass through active carbon adsorption column again, perhaps use the 1g/kg charcoal absorption after 20 hours, obtain purified oligofructose of garlic solution.
The 7th the step liquid oligofructose of garlic preparation: under 55 ℃ vacuum condition, with above-mentioned purified oligofructose of garlic solution concentration to dry matter content at 30g/100g, after the sterilization, be liquid oligofructose of garlic product.
The preparation of the 8th step powdery oligofructose of garlic: under vacuum condition (55 ℃ of temperature), with the oligofructose of garlic solution concentration to garlic polysaccharide content more than 30%, carry out spraying drying again; Get white powdered oligofructose product.
Embodiment three
With the fresh garlic is raw material, is undertaken by following step:
The first step is produced the garlic polysaccharide extracting solution: with the aqueous hydrochloric acid of bright garlic clove 5000 grams and 12.5 liters of pH3, put into hollander, make it make 100～150 purpose garlics slurry, handle through bag filter, squeezing machine, remove impurity such as garlic tissue particles, garlic skin, get the garlic crude extract.Adopt hydrocyclone to separate and remove suspended impurity, gained supernatant liquor, obtain transparent garlic polysaccharide extracting solution with plate and frame squeezing machine filtration (pressure 2MPa).
Second step was produced the garlic polysaccharide extracting solution: the garlic sheet after will cooking is made 100～150 purpose garlics slurry with hollander, filters with 250 order filter clothes, gets the garlic crude extract.Crude extract is centrifugal more than 20 minutes at 3000rpm, and gained supernatant liquor molecular weight cut-off is 10,000 inorganic membrane filtration, promptly gets transparent garlic polysaccharide extracting solution.
The 3rd step food grade hydrochloric acid and lactic acid is regulated the pH2.0 of above-mentioned refining garlic polysaccharide extracting solution, 25 ℃ of following hydrolysis 3 hours, makes its reduction value reach 10%, promptly gets the polymerization degree and be 9 oligofructose of garlic solution;
The 4th step was regulated pH to 8.0 with food grade sodium hydroxide, promptly got the thick oligofructose solution of garlic.
The preparation of the 5th step oligofructose of garlic crude extract: by cation exchange resin column Amberlite IR-120 type, rate of adsorption is 1.0 liters/hour of per kilogram resins with the thick oligofructose solution of above-mentioned garlic; Perhaps directly Zeo-karb Dowex50 type is joined in the refining garlic polysaccharide extracting solution, absorption is 1 hour under the rotating speed of 80rpm, Zeo-karb consumption 500 grams of the thick oligofructose solution of per kilogram garlic; With deionized water wash-out resin, be washed till till the solution sugar-free, collect all elutriants, obtain the oligofructose of garlic crude extract;
The preparation of the oligofructose of garlic solution of the 6th one-step refining: the oligofructose crude extract is decoloured by anionite-exchange resin 717 types, and with the deionized water wash-out of 2～3 times of ion exchange resin volumes, collect effluent liquid and elutriant, regulate its pH for neutral, pass through active carbon adsorption column again, perhaps use the 2g/kg charcoal absorption after 20 hours, obtain purified oligofructose of garlic solution.
The 7th the step liquid oligofructose of garlic preparation: under 80 ℃ vacuum condition, with above-mentioned purified oligofructose of garlic solution concentration to dry matter content at 60g/100g, after the sterilization, be liquid oligofructose of garlic product.
The preparation of the 8th step powdery oligofructose of garlic: with oligofructose of garlic solution at 65 ℃ of following vacuum concentration to soluble solid content more than 50%, again in 58 ℃ of crushed after being dried slowly, white powdered oligofructose product.
Embodiment four
With the garlic slag behind the extraction Bulbus Allii quintessence oil is raw material, is undertaken by following step:
The first step is produced the garlic polysaccharide extracting solution: will extract the garlic slag behind the Bulbus Allii quintessence oil, filter with 250 order filter clothes earlier, remove impurity such as garlic tissue particles, garlic skin, and must the garlic crude extract.Adopt hydrocyclone to separate and remove suspended impurity, gained supernatant liquor, obtain transparent garlic polysaccharide extracting solution with plate and frame squeezing machine filtration (pressure 0.1MPa).
Second step was produced the garlic polysaccharide extracting solution: the garlic sheet after will cooking is made 100～150 purpose garlics slurry with hollander, filters with 250 order filter clothes, gets the garlic crude extract.Crude extract is centrifugal more than 20 minutes at 4000rpm, and gained supernatant liquor molecular weight cut-off is 1.5 ten thousand inorganic membrane filtration, promptly gets transparent garlic polysaccharide extracting solution.
The 3rd step food grade hydrochloric acid and acetic acid is regulated the pH2.5 of above-mentioned refining garlic polysaccharide extracting solution, 20 ℃ of following hydrolysis 2 hours, perhaps places 60 minutes being lower than under 80 ℃ the temperature, makes its reduction value reach 20%, promptly gets the polymerization degree and be 5 oligofructose of garlic solution;
In the 4th step, regulating pH with food grade calcium hydroxide is 8.0, promptly gets the thick oligofructose solution of garlic.
The preparation of the 5th step oligofructose of garlic crude extract: directly Zeo-karb Dowex50 type is joined in the refining garlic polysaccharide extracting solution, absorption is 4 hours under the rotating speed of 50rpm, Zeo-karb consumption 600 grams of the thick oligofructose solution of per kilogram garlic; With deionized water wash-out resin, be washed till till the solution sugar-free, collect all elutriants, obtain the oligofructose of garlic crude extract;
The preparation of the oligofructose of garlic solution of the 6th one-step refining: the oligofructose crude extract is decoloured by anionite-exchange resin 711 types, and with the deionized water wash-out of 2～3 times of ion exchange resin volumes, collect effluent liquid and elutriant, regulate its pH for neutral, pass through active carbon adsorption column again, perhaps use the 1.5g/kg charcoal absorption after 22 hours, obtain purified oligofructose of garlic solution.
The 7th the step liquid oligofructose of garlic preparation: under 70 ℃ vacuum condition, with above-mentioned purified oligofructose of garlic solution concentration to dry matter content at 50g/100g, after the sterilization, be liquid oligofructose of garlic product.
The preparation of the 8th step powdery oligofructose of garlic: under vacuum condition (70 ℃ of temperature), with the oligofructose of garlic solution concentration to garlic polysaccharide content more than 30%, (spray-dired condition is: spray pressure is 150 * 10 to carry out spraying drying again
5N/m
2, the hot air temperature that enters spray tower is 150 ℃; ); Perhaps with oligofructose of garlic solution at 62 ℃ of following vacuum concentration to soluble solid content more than 50%, pour into while hot in the baking tray, in 60 ℃ of baking rooms, slowly be dried to water content 2～5% backs again and pulverize, white powdered oligofructose product.
Embodiment five
With the waste liquid behind the extraction garlic alliin is raw material, is undertaken by following step:
The first step is produced the garlic polysaccharide extracting solution: will extract waste liquid behind the garlic alliin (comprise absorption, separate all solution behind the alliin), filter with 250 order filter clothes earlier, remove impurity such as garlic tissue particles, garlic skin, and must the garlic crude extract.Suspended impurity is removed in the separation of employing hydrocyclone, (pressure 0.1～3MPa) obtains transparent garlic polysaccharide extracting solution to the gained supernatant liquor with the filtration of plate and frame squeezing machine.
Second step was produced the garlic polysaccharide extracting solution: the garlic sheet after will cooking grinds into 100～150 purpose garlics slurry, filters with 250 order filter clothes, gets the garlic crude extract.Garlic crude extract interpolation concentration respectively is that gelatin, tannin, the wilkinite of 0.3% (w/w) promptly gets transparent garlic polysaccharide extracting solution as finings.
The 3rd step food grade hydrochloric acid and citric acid are regulated the pH2.5 of above-mentioned refining garlic polysaccharide extracting solution, 60 ℃ of following hydrolysis 0.1 hour, perhaps placed 10 minutes being lower than under 80 ℃ the temperature, make its reduction value reach 25%, promptly get the polymerization degree and be 7 oligofructose of garlic solution;
The 4th step, regulate pH to 6.5 with food grade sodium hydroxide again, promptly get the thick oligofructose solution of garlic.
The preparation of the 5th step oligofructose of garlic crude extract: by cation exchange resin column 850 types, rate of adsorption is 1.5 liters/hour of per kilogram resins with the thick oligofructose solution of above-mentioned garlic; Perhaps directly Zeo-karb is joined in the refining garlic polysaccharide extracting solution, absorption is 2 hours under the rotating speed of 100rpm, Zeo-karb consumption 400 grams of the thick oligofructose solution of per kilogram garlic; With deionized water wash-out resin, be washed till till the solution sugar-free, collect all elutriants, obtain the oligofructose of garlic crude extract;
The preparation of the oligofructose of garlic solution of the 6th one-step refining: the oligofructose crude extract is decoloured by anionite-exchange resin Dowex1 type, and with the deionized water wash-out of 3 times of ion exchange resin volumes, collect effluent liquid and elutriant, regulate its pH for neutral, pass through active carbon adsorption column again, perhaps use the 1g/kg charcoal absorption after 24 hours, obtain purified oligofructose of garlic solution.
The 7th the step liquid oligofructose of garlic preparation: under 55 ℃ vacuum condition, with above-mentioned purified oligofructose of garlic solution concentration to dry matter content at 30g/100g, after the sterilization, be liquid oligofructose of garlic product.
The preparation of the 8th step powdery oligofructose of garlic: with oligofructose of garlic solution at 58 ℃ of following vacuum concentration to soluble solid content more than 50%, again in 55 ℃ of crushed after being dried slowly, white powdered oligofructose product.
Embodiment six
With the fresh garlic is raw material, is undertaken by following step:
The first step is produced the garlic polysaccharide extracting solution: the per kilogram fresh garlic was soaked 8 hours foreign material such as flush away earth, garlic skin with 5 premium on currency.The alcohol solution dipping fresh garlic of adding 40～50% is put into hollander after 0.5～1 hour again, makes it make 100～150 purpose garlics slurry, handles through bag filter, squeezing machine, removes impurity such as garlic tissue particles, garlic skin, gets the garlic crude extract.(vacuum tightness 0.08～0.09MPa) is removed suspended impurity, the gained supernatant liquor filters (pressure 3MPa) with the plate and frame squeezing machine, obtains transparent garlic polysaccharide extracting solution to adopt the vacuum centrifuge filtration.
Second step was produced the garlic polysaccharide extracting solution: the garlic sheet after will cooking is made 100～150 purpose garlics slurry with hollander, filters with 250 order filter clothes, gets the garlic crude extract.Crude extract is centrifugal more than 20 minutes at 4000rpm, and gained supernatant liquor molecular weight cut-off is 10,000 inorganic membrane filtration, promptly gets transparent garlic polysaccharide extracting solution.
The 3rd step food grade hydrochloric acid and lactic acid is regulated the pH1.0 of above-mentioned refining garlic polysaccharide extracting solution, 30 ℃ of following hydrolysis 2 hours, makes its reduction value reach 35%, promptly gets the polymerization degree and be 3 oligofructose of garlic solution;
The 4th step, regulate pH to 6.0 with food grade sodium hydroxide again, promptly get the thick oligofructose solution of garlic.
The preparation of the 5th step oligofructose of garlic crude extract: by cation exchange resin column Dowex50 type, rate of adsorption is 1.0 liters/hour of per kilogram resins with the thick oligofructose solution of above-mentioned garlic; With deionized water wash-out resin, be washed till till the solution sugar-free, collect all elutriants, obtain the oligofructose of garlic crude extract;
The preparation of the oligofructose of garlic solution of the 6th one-step refining: the oligofructose crude extract is decoloured by anionite-exchange resin Dowex1 type, and with the deionized water wash-out of 2 times of ion exchange resin volumes, collect effluent liquid and elutriant, regulating its pH is 7, pass through active carbon adsorption column again, perhaps use the 2g/kg charcoal absorption after 10 hours, obtain purified oligofructose of garlic solution.
The 7th the step liquid oligofructose of garlic preparation: under 80 ℃ vacuum condition, with above-mentioned purified oligofructose of garlic solution concentration to dry matter content at 60g/100g, after the sterilization, be liquid oligofructose of garlic product.
The preparation of the 8th step powdery oligofructose of garlic: under vacuum condition (80 ℃ of temperature), with liquid oligofructose of garlic solution concentration to garlic polysaccharide content more than 30%, carry out spraying drying again and get white powdered oligofructose; Perhaps with liquid oligofructose of garlic solution at 65 ℃ of following vacuum concentration to soluble solid content more than 50%, pour into while hot in the baking tray, in 58 ℃ of baking rooms, slowly be dried to water content 2～5% backs again and pulverize, white powdered oligofructose product.
Claims (8)
1, a kind of production method of oligofructose of garlic is characterized in that may further comprise the steps:
Fresh garlic or dehydrated garlic be the broken garlic slurries of making after the deactivation of washing impurity elimination, allinase, perhaps extract the garlic slag behind the Bulbus Allii quintessence oil, perhaps extract the waste liquid behind the garlic alliin, remove impurity and get the garlic crude extract; Obtain the refining garlic polysaccharide extracting solution of clear after the refinement treatment; Regulate pH1.0～2.5 of refining garlic polysaccharide extracting solution with food grade acid, 0～60 ℃ of following hydrolysis 0.1～3 hour, perhaps placed 10～60 minutes being lower than under 80 ℃ the temperature, make its reduction value reach 10～35%, promptly get the polymerization degree and be 3～10 oligofructose of garlic solution, described food grade acid comprises hydrochloric acid, lactic acid, citric acid, acetic acid.
2, production method according to claim 1 is characterized in that, described oligofructose of garlic solution is regulated pH to neutral with sodium hydroxide, sodium bicarbonate, Calcium hydrogen carbonate food grade alkali, promptly gets the thick oligofructose solution of garlic.
3, production method according to claim 2 is characterized in that, by cation exchange resin column, rate of adsorption is 0.2～1.0 liter/hour of a per kilogram resin with the thick oligofructose solution of garlic; Perhaps directly Zeo-karb is joined in the thick oligofructose solution of garlic, under the rotating speed of 50～100rpm, adsorbed 1～4 hour, Zeo-karb consumption 400～600 grams of the thick oligofructose solution of per kilogram garlic; With deionized water wash-out resin, be washed till till the solution sugar-free, collect all elutriants, obtain the oligofructose of garlic crude extract.
4, production method according to claim 3, it is characterized in that, the oligofructose of garlic crude extract is decoloured by anionite-exchange resin, and with the deionized water wash-out of 2～3 times of ion exchange resin volumes, collect effluent liquid and elutriant, regulate its pH for neutral; By active carbon adsorption column, perhaps use 1～2g/kg charcoal absorption after 10～24 hours again, obtain purified oligofructose of garlic solution.
5, production method according to claim 4 is characterized in that, purified oligofructose of garlic solution under 55～80 ℃ vacuum condition, is concentrated into dry matter content at 30～60g/100g, after the sterilization, is liquid oligofructose of garlic.
6, production method according to claim 4 is characterized in that, oligofructose of garlic solution under 55～80 ℃ of vacuum conditions, is concentrated into garlic polysaccharide content more than 30%, carries out spraying drying again; Perhaps with oligofructose of garlic solution at 50～68 ℃ of vacuum concentration, again in crushed after being dried slowly below 60 ℃; Get white powdered oligofructose.
7, production method according to claim 1 is characterized in that, described deactivation is adopted the heat inactivation method or regulated acidity method or organic solvent deactivation method.
8, production method according to claim 1, it is characterized in that, described refinement treatment: the garlic crude extract through the centrifugal treating of 3000～4000rpm or to adopt squeezing machine to filter or adopt vacuum centrifuge to filter or adopt the daltonian filtering membrane in molecular weight cut-off 1～20,000 to filter or adopt hydrocyclone to separate or add concentration respectively be that 0.1～0.3% gelatin, tannin, wilkinite are handled as finings, is obtained the refining garlic polysaccharide extracting solution of clear.
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| CN101455291B (en) * | 2008-12-30 | 2011-05-25 | 暨南大学 | Fructose and oligo-fructose production method using garlic fructosan hydrolase |
| CN104098713A (en) * | 2014-07-24 | 2014-10-15 | 云南农业大学 | Method preparing garlic polysaccharide and alliin simultaneously |
| CN104177507A (en) * | 2014-07-22 | 2014-12-03 | 江苏伟楼生物科技有限公司 | Preparation method of garlic polysaccharide |
| CN104643222A (en) * | 2015-03-12 | 2015-05-27 | 山东农业大学 | Beverage containing black garlic fructo-oligosaccharide |
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| CN101455291B (en) * | 2008-12-30 | 2011-05-25 | 暨南大学 | Fructose and oligo-fructose production method using garlic fructosan hydrolase |
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| CN104177507A (en) * | 2014-07-22 | 2014-12-03 | 江苏伟楼生物科技有限公司 | Preparation method of garlic polysaccharide |
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| WO2021086141A1 (en) * | 2019-10-31 | 2021-05-06 | 주식회사 삼양사 | Method for preparing kestose-containing fructooligosaccharides |
| CN114746558A (en) * | 2019-10-31 | 2022-07-12 | 株式会社三养社 | Process for preparing fructooligosaccharides containing kestose |
| CN112890198A (en) * | 2021-02-19 | 2021-06-04 | 暨南大学 | Method for producing synbiotics by using garlic and application thereof |
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