RU2548502C1 - Method for inulin production from inulin-containing raw material - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves girasol tubers milling, extraction and juice separation. Then obtained juice is subjected to sequential ultrafiltration on AP-2 semi-fibre filters with pores sized 1.2 - 1.8×10^-6 m and AP-6 filters with pores sized 0.2 - 0.4×10^-6 m. The produced concentrate with dry substances content equal to 20-22% is cleared on ion-exchange columns till inulin content in the concentrate is equal to 20-21%. Before extraction one performs pulp blanching at a temperature of 70±2°C during 15 minutes. Extraction with water is performed with usage of vibration impact, oscillation frequency f=6.6-23 Hz and amplitude A=5 mm during 30-60 min. According to the more preferable version, milled raw material mixing with water during extraction is performed with water duty equal to 1:4.

EFFECT: invention allows to increase inulin yield, reduce its colourity and decrease expenditures.

2 cl, 1 tbl, 3 ex

Description

The method of producing inulin from inulin-containing raw materials

The invention relates to food technology, and in particular to a technology for the production of inulin for food purposes.

A known method of processing inulin-containing raw materials, which includes washing and grinding Jerusalem artichoke, processing it in the microwave field until the inactivation of native enzymes. The extraction is carried out at a phase ratio of 1: 1.2, at a pH of 5-6.5, a temperature of 55-65 ° C and periodic pressure relief in the extraction mixture until the extractant boils. The extract is concentrated by reverse osmosis, photo-sterilized and packaged under aseptic conditions [Patent RU 2398784]. This method allows for a sufficiently high yield of inulin in the target product to reduce the color of the latter. However, it is energy intensive in the extraction step.

The closest in technical essence is the method of producing inulin, including grinding the raw materials, mixing with water with a water module of mixture 1: (3-8), treatment with cavitation at 35-40 ° C for 15-65 minutes with a cavitation number of 0.15- 0.35, juice separation, sequential ultrafiltration on AP-2 half-fiber filters with a pore size of 1.2-1.8 × 10 ^-6 m and AP-6 with a pore size of 0.2-0.4 × 10 ^-6 m, purification of the obtained concentrate with a dry matter content of 20-22% on ion-exchange columns to an inulin content of 20-21% [Patent RU 2066965]. The disadvantages of this method are the energy consumption and high color of the target product.

The problem solved by the invention is the creation of a method for producing inulin from Jerusalem artichoke tubers, which allows to obtain the target product of high quality.

The technical result is to increase the yield and lower the color of inulin, reducing energy consumption.

The claimed technical result is achieved in that in a method for producing inulin from Jerusalem artichoke tubers, including grinding of raw materials, extraction, juice separation, sequential ultrafiltration on AR-2 half-fiber filters with a pore size of 1.2-1.8 × 10 ^-6 m and AP- 6 with a pore size of 0.2-0.4 × 10 ^-6 m, purification of the obtained concentrate with a dry matter content of 20-22% on ion-exchange columns to an inulin content of 20-21%. Before extraction, blanching of the pulp is carried out at a temperature of t = 70 ± 2 ° C for 15 minutes, extraction with water is carried out using vibration exposure at a vibration frequency of f = 6.6-23 Hz and amplitude A = 5 mm, for 30-60 minutes .

Using blanching in the specified technological mode allows to lower the color of the finished product. This is due to the fact that during a short heat treatment, inactivation of native enzymes that hydrolyze phenols with the formation and accumulation of dark-colored compounds in plant tissues occurs.

The use of vibration exposure in these ranges contributes to the intensification of the process of extraction of inulin from raw materials. This is due to the fact that vibration leads to an increasing movement of particles relative to each other in the medium, as well as relative to its center of mass. The interaction surface of the participating compounds increases, thereby intensifying the processes of heat and mass transfer.

The use of vibration processing can reduce energy consumption at the stage of extraction of inulin from raw materials. The method is as follows.

Raw materials (Jerusalem artichoke tubers) are washed, inspected, weighed, cleaned, ground to a size of 1 × 5 mm, the resulting pulp is blanched at a temperature of 70 ± 2 ° C for 15 minutes, mixed with water in a ratio of 1: 4, extraction is carried out by vibrating exposure at an oscillation frequency of f = 6.6 Hz and an amplitude of A = 5 mm, for 60 min, the liquid fraction is separated, sequential ultrafiltration is carried out on AR-2 half-fiber filters with a pore size of 1.2-1.8 × 10 ^-6 m and AP-6, having a pore size 0,2-0,4 × 10 ^-6 m, the resultant concentrate was purified with dry The substance 20 - 22% on ion exchange columns until it contained 20-21% of inulin.

Example 1

Jerusalem artichoke tubers are washed, inspected, weighed, cleaned, ground to a size of 1 × 5 mm, the resulting pulp is blanched at a temperature of 70 ° C for 15 minutes, mixed with water in a ratio of 1: 4, extraction is carried out by exerting a vibration effect at a vibration frequency f = 6.6 Hz and amplitude A = 5 mm, for 60 min, the liquid fraction is separated, sequential ultrafiltration is carried out on AP-2 half-fiber filters with a pore size of 1.2-1.8 × 10 ^-6 m and AP-6 s pore size of 0,2-0,4 × 10 ^-6 m, the resultant concentrate was purified with a solids content of 20% and noobmennyh columns until it contained 21% inulin.

Example 2

Inulin is obtained in the same way as in example 1, only the obtained concentrate is purified with a solids content of 21% on ion-exchange columns to an inulin content of 20%, and vibration exposure is carried out at an oscillation frequency of f = 16.6 Hz and A = 5 mm, within 40 minutes

Example 3

The method is carried out in the same way as in example 1, only the resulting concentrate is purified with a solids content of 22% on ion-exchange columns to an inulin content of 21%, and they exert a vibration effect at an oscillation frequency of f = 23 Hz and A = 5 mm, for 30 minutes.

Physico-chemical characteristics of the resulting inulin are given in the table.

The proposed method has industrial applicability and allows to obtain the target product of high quality and increase the yield of inulin.

Claims (2)

1. A method of producing inulin from Jerusalem artichoke tubers, including grinding raw materials, extraction, juice separation, sequential ultrafiltration on AR-2 half-fiber filters with a pore size of 1.2-1.8 × 10 ^-6 m and AP-6 with a pore size of 0, 2-0.4 × 10 ^-6 m, purification of the obtained concentrate with a solids content of 20-22% on ion-exchange columns to an inulin content of 20-21%, characterized in that before extraction the blanching of the pulp is carried out at a temperature of t = 70 ± 2 ° C for 15 minutes, water extraction is carried out using vibration exposure at an oscillation frequency f = 6.6-23 Hz and an amplitude A = 5 mm for 30-60 minutes. 2. The method according to p. 1, characterized in that the mixing of crushed raw materials with water during extraction is carried out at a hydraulic ratio of 1: 4.