TWI631215B - Fructooligosaccharides composition and the preparation thereof - Google Patents

Abstract

A method for preparing a fructooligosaccharide composition includes the following steps: a sucrose-containing raw material is subjected to a conversion reaction with an enzyme unit, so that the sucrose in the sucrose-containing raw material is transformed into an oligosaccharide by the enzyme unit, wherein the enzyme unit comprises β-glucanase and polygalacturonase. The preparation method of the fructo-oligosaccharide composition can convert sucrose in a sucrose-containing raw material into an oligosaccharide by using an enzyme unit including β-glucanase and polygalacturonase to obtain a fructooligosaccharide composition. And get good fructooligosaccharide content and fructooligosaccharide conversion rate.

Description

Fructo-oligosaccharide composition and preparation method thereof

The invention relates to a fructo-oligosaccharide composition and a preparation method thereof, in particular to a method for preparing a fructo-oligosaccharide composition containing a sucrose-containing raw material by using an enzyme unit comprising β-glucanase and polygalacturonase. Method, and prepared fructooligosaccharide composition.

In recent years, changes in the lifestyle of Chinese people have led to changes in diet. Non-meal-type products have increased. Baked snacks have the characteristics of light food and accompanying food. The industry has invested a lot and has grown year by year. Among them, syrup is an important raw material for baked snacks and has high calorie density. Ingredients have therefore become an important direction for product development. The syrup for sale has high hygroscopicity, which can increase the water retention and softness of the product, make the product softer and more delicious, improve the appearance and taste of the product, reduce the water activity of the product, and extend the sales period of the product. At present, the syrup for baking is mainly based on the reaction of sucrose through acid and heating, which is hydrolyzed into glucose and fructose, with the main functions of hygroscopicity and solubility. In terms of foreign syrup raw materials, the conversion syrup of British Sugar Company is reacted by acid and thermal process, and the conversion syrup of Kusum Company of India is reacted by enzyme, with good product stability, no chemical addition and no harmful substances (such as HMF -5) for product claims.

Therefore, a first object of the present invention is to provide a method for preparing a fructooligosaccharide composition.

Therefore, the method for preparing a fructo-oligosaccharide composition according to the present invention includes the following steps: a sucrose-containing raw material and an enzyme unit are subjected to a conversion reaction, so that the sucrose in the sucrose-containing raw material is transformed into an oligosaccharide by the enzyme unit, wherein The enzyme unit includes β-glucanase and polygalacturonase.

Therefore, a second object of the present invention is to provide a method for preparing a fructooligosaccharide composition.

Therefore, the method for preparing a fructooligosaccharide composition according to the present invention comprises the following steps: a first conversion reaction of a first sucrose-containing raw material and an enzyme unit is performed, so that the sucrose in the first sucrose-containing raw material is converted by the enzyme unit Produce oligosaccharides and form a first transformation product, wherein the enzyme unit includes β-glucanase and polygalacturonase; add a second sucrose-containing raw material to the first transformation product to form a mixture; And the mixture is subjected to a second conversion reaction with the enzyme unit, so that the sucrose in the mixture is transformed into an oligosaccharide by the enzyme unit.

Therefore, a third object of the present invention is to provide a fructooligosaccharide composition.

Therefore, the fructooligosaccharide composition of the present invention is prepared by the method for preparing a fructooligosaccharide composition as described above.

The effect of the present invention is that the method for preparing a fructo-oligosaccharide composition can convert sucrose in a sucrose-containing raw material into an oligosaccharide by using an enzyme unit including β-glucanase and polygalacturonase to obtain fruit oligosaccharide Sugar composition.

The following will describe the content of the present invention in detail:

The source of the sucrose-containing raw material is not particularly limited, as long as it contains sucrose, for example, the source of the sucrose-containing raw material is a food material such as, but not limited to, sugar cane juice, molasses, beet juice, and the like.

The brix degree of the sucrose-containing raw material is not particularly limited. Preferably, the brix content range of the sucrose-containing raw material is above 60 ° Brix. Because when the brix range of the sucrose-containing raw material is above 60 ° Brix, compared with the conversion reaction using an enzyme other than the enzyme unit, the conversion reaction using the enzyme unit can produce a fruit with a higher content of fructooligosaccharides. An oligosaccharide composition and a high fructooligosaccharide conversion rate.

The β-glucanase (β-glucanase) has an EC number of EC 3.2.1.6, and commercially available products such as but not limited to: β-glucanase of sigma company or β-glucanase of American Biosystems company.

The polygalacturonase (Polygalacturonase) has an EC number of EC 3.2.1.15, and is commercially available, such as, but not limited to, Polygalacturonase of sigma.

Preferably, the composition ratio of the β-glucanase to the polygalacturonase in the enzyme unit ranges from 1: 1.

The fructooligosaccharide is an oligosaccharide having a polymerization degree of 3 to 5 monosaccharides. The fructooligosaccharides are, for example, 1-kestose, nystose, and 1 ^F- fructofuranosyl nystose.

The conversion reaction includes a first-stage reaction and a second-stage reaction. This first stage is the decomposition of sucrose, and the sucrose in the sucrose-containing raw material is decomposed into fructose and glucose through the enzyme unit. The second stage is the production of fructooligosaccharides. The fructose obtained in the first stage reacts with sucrose to form sucrose triose, sucrose tetrasaccharide, and sucrose pentasaccharide.

The first embodiment of the method for preparing a fructo-oligosaccharide composition according to the present invention includes the following steps: the sucrose-containing raw material is subjected to a conversion reaction with the enzyme unit, so that the sucrose in the sucrose-containing raw material is transformed into an oligosaccharide by the enzyme unit . Preferably, the first embodiment of the method for preparing a fructo-oligosaccharide composition further includes the following steps: heating a transformation product obtained by the transformation reaction to inactivate an enzyme unit in the transformation product and concentrating the transformation product to Increase sugar content.

Preferably, based on the Brix degree of the sucrose-containing raw material, the amount of the enzyme unit used ranges from 0.01 to 2.0 v / v%. More preferably, based on the Brix content of the sucrose-containing raw material, the amount of the enzyme unit used ranges from 0.1 to 1.0 v / v%.

The operating conditions of the conversion reaction are not particularly limited. Preferably, the conversion reaction is performed at a temperature range of 40 to 60 ° C; more preferably, the conversion reaction is performed at a temperature range of 45 to 55 ° C. Preferably, the reaction time of the conversion reaction ranges from 8 to 48 hours: more preferably, the reaction time of the conversion reaction ranges from 16 to 24 hours.

The conditions for heating the conversion product are not particularly limited, and the heating conditions can be adjusted according to the sugar content, for example, heating at a temperature range of 80 to 95 for 20 to 60 minutes.

The second embodiment of the method for preparing a fructo-oligosaccharide composition according to the present invention includes the following steps: the first conversion reaction of the first sucrose-containing raw material and the enzyme unit is performed to make sucrose in the first sucrose-containing raw material The oligosaccharides transformed by the enzyme unit form a first transformation product. Next, a second sucrose-containing raw material is added to the first conversion product to obtain a mixture. The mixture is further subjected to a second conversion reaction with the enzyme unit, so that the sucrose in the mixture is transformed into an oligosaccharide by the enzyme unit. Preferably, the second embodiment of the method for preparing a fructo-oligosaccharide composition further includes the following steps: heating a second transformation product obtained from the second transformation reaction, so that the enzyme unit in the second transformation product The second transformation product was inactivated and concentrated.

Preferably, based on the Brix degree of the first sucrose-containing raw material, the usage amount of the enzyme unit ranges from 0.01 to 2.0 v / v%. More preferably, based on the Brix content of the first sucrose-containing raw material, the usage amount of the enzyme unit ranges from 0.1 to 1.0 v / v%.

The operating conditions of this first conversion reaction are not particularly limited. Preferably, the first conversion reaction is performed at a temperature range of 40 to 60 ° C; more preferably, the first conversion reaction is performed at a temperature range of 45 to 55 ° C. Preferably, the reaction time of the first conversion reaction ranges from 8 to 48 hours: more preferably, the reaction time of the first conversion reaction ranges from 16 to 24 hours.

The operating conditions of this second conversion reaction are not particularly limited. Preferably, the second conversion reaction is performed at a temperature range of 40 to 60 ° C; more preferably, the second conversion reaction is performed at a temperature range of 45 to 55 ° C. Preferably, the reaction time of the second conversion reaction ranges from 8 to 48 hours: more preferably, the reaction time of the second conversion reaction ranges from 16 to 24 hours.

The conditions for heating the second conversion product are not particularly limited, and the heating conditions can be adjusted according to the sugar content, for example, heating at a temperature range of 80 to 95 for 20 to 60 minutes.

The present invention will be further described with reference to the following examples, but it should be understood that this example is for illustrative purposes only and should not be construed as a limitation on the implementation of the present invention.

[Example 1] Preparation method of fructooligosaccharide composition

In a reactor, 40 g of a sucrose-containing raw material (a sucrose solution, a Brix of 40 ° Brix, and a sucrose content of 40 g / 100 mL) and an enzyme unit of 0.2 v / v% were mixed. Among them, the enzyme unit includes β-glucanase (EC 3.2.1.6, purchased from sigma) and polygalacturonase (EC 3.2.1.15, purchased from sigma), β-glucanase and polyhemase The weight ratio of galacturonidase is 1: 1, and the amount of the enzyme unit is calculated based on the Brix of the sucrose-containing raw material. Under normal pressure, a temperature of 50 ° C and a stirring speed of 150 rpm / min, the sucrose-containing raw material is subjected to a conversion reaction with the enzyme unit. The sucrose in the sucrose-containing raw material is converted into an oligosaccharide by the enzyme unit, and the reaction time is For 24 hours, a conversion product was obtained. Next, the conversion product is heated (temperature is 80 to 95 ° C.) to inactivate an enzyme unit in the conversion product and concentrate the conversion product to increase the sugar content to obtain a fructooligosaccharide composition. The fructose content in the fructo-oligosaccharide composition is 0.0 g / 100 mL, the glucose content is 8.6 g / 100 mL, the sucrose content is 6.0 g / 100 mL, and 1-sucrose triose (1- kestose) content is 20.5 g / 100mL, sucrose tetraose (nystose) content is 4.9 g / 100mL, fructooligosaccharide (FOS) content is 25.4g / 100mL, fructooligosaccharide conversion rate is 63%, and brix is 40 ° Brix.

[Examples 2 to 13] Preparation method of fructooligosaccharide composition

The fructo-oligosaccharide compositions of Examples 2 to 13 were prepared using the same preparation method as in Example 1, except that the raw materials containing sucrose, the enzyme unit, and the conditions during transformation were changed as shown in Table 1.

[Example 14] Preparation method of fructo-oligosaccharide composition

In a reactor, 50 g of the first sucrose-containing raw material (type of molasses, Brix 50 ° Brix, sucrose content 45.6 g / 100 mL) and 0.5 v / v% enzyme unit were mixed. Among them, the enzyme unit includes β-glucanase (EC 3.2.1.6, purchased from sigma) and polygalacturonase (EC 3.2.1.15, purchased from sigma), β-glucanase and polyhemase The weight ratio of the lactosidase is 1: 1, and the amount of the enzyme unit is based on the Brix of the first sucrose-containing raw material. Under the conditions of normal pressure, a temperature of 55 ° C and a stirring speed of 150 rpm / min, the first conversion reaction of the first sucrose-containing raw material and the enzyme unit is performed, so that the sucrose in the first sucrose-containing raw material is replaced by the enzyme unit. The resulting oligosaccharide was transformed with a reaction time of 16 hours to obtain a first transformation product. Then, 50 g of a second sucrose-containing raw material (type of molasses, Brix of 85 ° Brix, sucrose content of 73.8 g / 100 mL) was added to the reactor and the first conversion product was mixed to obtain a mixture. Under normal pressure, a temperature of 55 ° C and a stirring speed of 150 rpm / min, the mixture is subjected to a conversion reaction with the enzyme unit, and the sucrose in the mixture is converted into an oligosaccharide by the enzyme unit. The reaction time is 8 hours. A second transformation product was obtained. Next, the second transformation product is heated (temperature is 80 to 95 ° C.) to inactivate an enzyme unit in the second transformation product and concentrate the second transformation product to increase the sugar content to obtain a fructooligosaccharide composition. The fructose content in the fructo-oligosaccharide composition is 6.5 g / 100 mL, the glucose content is 27.5 g / 100 mL, the sucrose content is 15.4 g / 100 mL, and 1-cane fructose (1- kestose) content is 18.5 g / 100mL, sucrose tetraose (nystose) content is 6.1 g / 100mL, fructooligosaccharide (FOS) content is 24.6 g / 100mL, fructooligosaccharide conversion rate is 33%, and brix is 74 ° Brix.

[Example 15] Preparation method of fructooligosaccharide composition

The same method as in Example 14 was used to make the fructo-oligosaccharide composition of Example 15, except that the first conversion reaction time between the first sucrose-containing raw material and the enzyme unit was 8 hours, and the second sucrose-containing reaction time was 8 hours. The time for the second conversion reaction between the raw material and the enzyme unit is 16 hours. The obtained fructooligosaccharide had a fructose content of 4.9 g / 100 mL, a glucose content of 29.2 g / 100 mL, a sucrose content of 7.1 g / 100 mL, a 1-cane fructose content of 24.3 g / 100 mL, and a cane fructose content. It was 8.5 g / 100 mL, the fructooligosaccharide content was 32.8 g / 100 mL, the fructooligosaccharide conversion rate was 44.3%, and the Brix degree was 74 ° Brix.

[Comparative Examples 1 to 3] Preparation method of fructo-oligosaccharide composition

The fructo-oligosaccharide composition of Comparative Examples 1 to 3 was prepared using the same preparation method as in Example 1, except that the enzyme used was changed as shown in Table 2. Among them, the enzyme used in Comparative Example 1 was α-Glucosidase (EC number EC3.2.1.20, purchased from Megazyme); the enzyme used in Comparative Example 2 was pectinase (ULTRA SP-L). (Purchased from nozozyme); the enzyme used in Comparative Example 3 was pectinase (Pectinex-ULTRA SP-L, purchased from sigma).

[Property evaluation]

The sucrose-containing raw materials and fructo-oligosaccharide compositions in each of the Examples and Comparative Examples were analyzed for the degree of brix, saccharides, and fructo-oligosaccharide conversion rates of the fructo-oligosaccharide composition in the following manner:

Degrees Brix

A handheld sugar meter (manufacturer model: Master Alpha Brix Refractometer) was used to measure the Brix (unit: ° Brix) of the sample to be tested.

2. Sugar composition analysis

High-performance liquid chromatography (High-performance Liquid Chromatography, Hitachi Medical Systems L-2200, manufacturer's model) was used to analyze the carbohydrate composition of the test samples.

3. Fructo-oligosaccharide conversion rate

The fructo-oligosaccharide conversion rate is obtained by the following formula: fructo-oligosaccharide conversion rate (%) = (content of fructooligosaccharide in fructo-oligosaccharide composition) ÷ (content of sucrose in raw material containing sucrose) × 100%. Among them, the content of fructooligosaccharide is equal to the sum of the content of 1-cane fructose and the content of cane-fructose.

Table 1         <TABLE border = "1" borderColor = "# 000000" width = "85%"> <TBODY> <tr> <td> </ td> <td> Examples </ td> </ tr> <tr> < td> 1 </ td> <td> 2 </ td> <td> 3 </ td> <td> 4 </ td> <td> 5 </ td> <td> 6 </ td> <td> 7 </ td> </ tr> <tr> <td> Raw materials containing sucrose </ td> <td> Species </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> <td > Sucrose solution </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 40 </ td> <td> 50 </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 < / td> <td> 60 </ td> <td> 60 </ td> </ tr> <tr> <td> Fructose (g / 100mL) </ td> <td> --- </ td> < td> --- </ td> <td> --- </ td> <td> --- </ td> <td> --- </ td> <td> --- </ td> < td> --- </ td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> --- </ td> <td> --- </ td> < td> --- </ td> <td> --- </ td> <td> --- </ td> <td> --- </ td> <td> --- </ td> < / tr> <tr> <td> Brix (° Brix) </ td> <td> 40 </ td> <td> 50 </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> </ tr> <tr> <td> Total (g) </ td> <td> 40 < / td> <td> 50 </ td> <td> 60 </ t d> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> </ tr> <tr> <td> Enzyme unit </ td> <td> Weight ratio of β-glucanase to polygalacturonase </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 < / td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> </ tr> <tr> <td> Dosage (v / v%) </ td> <td> 0.2 </ td> <td> 0.2 </ td> <td> 0.2 </ td> <td> 0.2 </ td> <td> 0.2 </ td> <td> 0.2 </ td> <td> 0.5 </ td> </ tr> <tr> <td> Conversion reaction </ td> <td> Temperature (℃) </ td> <td> 50 </ td> <td> 50 </ td> <td> 50 </ td> <td> 45 </ td> <td> 50 </ td> <td> 55 </ td> <td> 50 < / td> </ tr> <tr> <td> Pressure (MPa) </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 < / td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> </ tr> <tr> <td> Conversion time </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 20 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> </ tr> <tr> <td> Fructooligosaccharide composition </ td> <td> Fructose (g / 100mL) </ td> <td> 0.0 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.3 </ td> </ tr> <tr > <td> glucose (g / 100mL) </ td> <td > 8.6 </ td> <td> 9.9 </ td> <td> 5.3 </ td> <td> 5.6 </ td> <td> 7.2 </ td> <td> 9.1 </ td> <td> 13.9 </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 6.0 </ td> <td> 9.6 </ td> <td> 35.0 </ td> <td > 35.3 </ td> <td> 29.1 </ td> <td> 21.2 </ td> <td> 9.5 </ td> </ tr> <tr> <td> 1-Sucralose (g / 100mL ) </ td> <td> 20.5 </ td> <td> 26.0 </ td> <td> 18.6 </ td> <td> 18.9 </ td> <td> 22.0 </ td> <td> 27.1 < / td> <td> 27.5 </ td> </ tr> <tr> <td> Cane tetraose (g / 100mL) </ td> <td> 4.9 </ td> <td> 4.5 </ td> <td> 1.0 </ td> <td> 0.0 </ td> <td> 1.6 </ td> <td> 2.5 </ td> <td> 8.8 </ td> </ tr> <tr> <td> Fructooligosaccharides (g / 100mL) </ td> <td> 25.4 </ td> <td> 30.5 </ td> <td> 19.6 </ td> <td> 18.9 </ td> <td> 23.6 </ td> <td> 29.6 </ td> <td> 36.3 </ td> </ tr> <tr> <td> fructo-oligosaccharide conversion rate (%) </ td> <td> 63.5 </ td> <td > 61 </ td> <td> 32.7 </ td> <td> 31.5 </ td> <td> 39.3 </ td> <td> 49.3 </ td> <td> 60.5 </ td> </ tr> <tr> <td> Brix (° Brix) </ td> <td> 40 </ td> <td> 50 </ td> <td> 60 </ td> <td> 60 </ td> < td> 60 </ td> <td> 60 </ td> <td> 60 </ td> </ tr> </ TBODY> </ TABLE>

Table 1 (continued)         <TABLE border = "1" borderColor = "# 000000" width = "85%"> <TBODY> <tr> <td> </ td> <td> Examples </ td> </ tr> <tr> < td> 8 </ td> <td> 9 </ td> <td> 10 </ td> <td> 11 </ td> <td> 12 </ td> <td> 13 </ td> </ tr > <tr> <td> Sucrose-containing raw materials </ td> <td> Species </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> <td> Molasses </ td> <td > Molasses and Cane Juice </ td> <td> Molasses </ td> <td> Molasses </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 60 < / td> <td> 70 </ td> <td> 46 </ td> <td> 58.5 </ td> <td> 45.6 </ td> <td> 45.6 </ td> </ tr> <tr> <td> Fructose (g / 100mL) </ td> <td> --- </ td> <td> --- </ td> <td> 11.7 </ td> <td> 6.6 </ td> < td> 2.3 </ td> <td> 2.3 </ td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> --- </ td> <td>- -</ td> <td> 6.8 </ td> <td> 3.9 </ td> <td> 2.1 </ td> <td> 2.1 </ td> </ tr> <tr> <td> Brix (° Brix) </ td> <td> 60 </ td> <td> 70 </ td> <td> 64.5 </ td> <td> 69 </ td> <td> 50 </ td> <td > 50 </ td> </ tr> <tr> <td> Total (g) </ td> <td> 60 </ td> <td> 70 </ td> <td> 64.5 </ td> < td> 69 </ td> <td> 50 </ td> <td> 50 </ td> </ tr> <tr> <td> Enzyme unit </ td> <td> β-glucan Weight ratio to polygalacturonase </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> </ tr> <tr> <td> Dosage (v / v%) </ td> <td> 1.0 < / td> <td> 0.5 </ td> <td> 0.5 </ td> <td> 0.5 </ td> <td> 0.5 </ td> <td> 0.5 </ td> </ tr> <tr> <td> Conversion reaction </ td> <td> Temperature (℃) </ td> <td> 50 </ td> <td> 55 </ td> <td> 55 </ td> <td> 55 </ td> <td> 55 </ td> <td> 55 </ td> </ tr> <tr> <td> Pressure (MPa) </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> </ tr> <tr> <td> Conversion time </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> </ tr> <tr> <td> Fructooligosaccharide composition </ td> <td> Fructose (g / 100mL) </ td> <td> 0.2 </ td> <td> 0.05 </ td> <td> 11.5 </ td> <td> 8.9 </ td> <td> 4.3 </ td> <td> 6.4 </ td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> 15.6 </ td> <td> 11.88 </ td> <td> 22.5 </ td> <td> 18.6 </ td> <td> 21.4 </ td> <td> 31.6 </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 5.6 </ td> <td> 20.47 </ td> <td> 8 </ td> <td> 17.1 </ td> <td> 4. 4 </ td> <td> 6.5 </ td> </ tr> <tr> <td> 1-Sugar triose (g / 100mL) </ td> <td> 24.8 </ td> <td> 33.94 </ td> <td> 17.6 </ td> <td> 22.7 </ td> <td> 13.6 </ td> <td> 20.2 </ td> </ tr> <tr> <td> (g / 100mL) </ td> <td> 13.8 </ td> <td> 3.66 </ td> <td> 4.9 </ td> <td> 1.6 </ td> <td> 6.2 </ td> < td> 9.2 </ td> </ tr> <tr> <td> Fructooligosaccharide (g / 100mL) </ td> <td> 38.6 </ td> <td> 37.6 </ td> <td> 22.5 < / td> <td> 24.3 </ td> <td> 19.8 </ td> <td> 29.4 </ td> </ tr> <tr> <td> Fructo-oligosaccharide conversion rate (%) </ td> < td> 64.3 </ td> <td> 53.7 </ td> <td> 48.9 </ td> <td> 41.5 </ td> <td> 43.4 </ td> <td> 64.4 </ td> </ tr > <tr> <td> Brix (° Brix) </ td> <td> 60 </ td> <td> 70 </ td> <td> 64.5 </ td> <td> 69 </ td> <td> 50 </ td> <td> 74 </ td> </ tr> </ TBODY> </ TABLE>

Table 1 (continued)         <TABLE border = "1" borderColor = "# 000000" width = "85%"> <TBODY> <tr> <td> </ td> <td> Examples </ td> </ tr> <tr> < td> 14 </ td> <td> 15 </ td> </ tr> <tr> <td> The first sucrose-containing raw material </ td> <td> Type </ td> <td> Molasses </ td> <td> Molasses </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 45.6 </ td> <td> 45.6 </ td> </ tr> <tr > <td> Fructose (g / 100mL) </ td> <td> 2.3 </ td> <td> 2.3 </ td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> 2.1 </ td> <td> 2.1 </ td> </ tr> <tr> <td> Brix (° Brix) </ td> <td> 50 </ td> <td> 50 < / td> </ tr> <tr> <td> Total (g) </ td> <td> 50 </ td> <td> 50 </ td> </ tr> <tr> <td> Second Raw materials containing sucrose </ td> <td> Species </ td> <td> Molasses </ td> <td> Molasses </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td > <td> 73.8 </ td> <td> 73.8 </ td> </ tr> <tr> <td> Fructose (g / 100mL) </ td> <td> 4.8 </ td> <td> 4.8 < / td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> 6.4 </ td> <td> 6.4 </ td> </ tr> <tr> <td> White Brix (° Brix) </ td> <td> 85 </ td> <td> 85 </ td> </ tr> <tr> <td> Total (g) </ td> <td> 50 < / td> <td> 50 </ td> </ tr> <tr> <td> Enzyme unit </ td> <td> β-glucanase and Weight ratio of galacturonase </ td> <td> 1: 1 </ td> <td> 1: 1 </ td> </ tr> <tr> <td> Dosage (v / v%) < / td> <td> 0.5 </ td> <td> 0.5 </ td> </ tr> <tr> <td> Conversion reaction </ td> <td> Temperature (℃) </ td> <td> 55 </ td> <td> 55 </ td> </ tr> <tr> <td> Pressure (MPa) </ td> <td> 0.1 </ td> <td> 0.1 </ td> </ tr> <tr> <td> First conversion time </ td> <td> 16 hr </ td> <td> 8 hr </ td> </ tr> <tr> <td> Second conversion time </ td> <td> 8 hr </ td> <td> 16 hr </ td> </ tr> <tr> <td> Total Conversion Time </ td> <td> 24 hr </ td> <td> 24 hr </ td> </ tr> <tr> <td> Fructooligosaccharide composition </ td> <td> Fructose (g / 100mL) </ td> <td> 6.5 </ td> <td> 4.9 < / td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> 27.5 </ td> <td> 29.2 </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 15.4 </ td> <td> 7.1 </ td> </ tr> <tr> <td> 1-Sucralose (g / 100mL) </ td> <td> 18.5 </ td> <td> 24.3 </ td> </ tr> <tr> <td> Cane fructose (g / 100mL) </ td> <td> 6.1 </ td> <td> 8.5 </ td> </ tr> <tr> <td> Fructooligosaccharide (g / 100mL) </ td> <td> 24.6 </ td> <td> 32.8 </ td> </ tr> <tr> <td> Fructo-oligosaccharide conversion rate (%) </ td> <td> 54 </ td> <td> 72 </ td> </ tr> <tr> <td> White Sugar content (° Brix) </ td> <td> 74 </ td> <td> 74 </ td> </ tr> </ TBODY> </ TABLE>

Table 2         <TABLE border = "1" borderColor = "# 000000" width = "85%"> <TBODY> <tr> <td> </ td> <td> Comparative example </ td> </ tr> <tr> < td> 1 </ td> <td> 2 </ td> <td> 3 </ td> </ tr> <tr> <td> Sucrose-containing raw materials </ td> <td> Type </ td> <td > Sucrose solution </ td> <td> Sucrose solution </ td> <td> Sucrose solution </ td> </ tr> <tr> <td> Sucrose (g / 100mL) </ td> <td> 60 < / td> <td> 60 </ td> <td> 60 </ td> </ tr> <tr> <td> Fructose (g / 100mL) </ td> <td> --- </ td> < td> --- </ td> <td> --- </ td> </ tr> <tr> <td> Glucose (g / 100mL) </ td> <td> --- </ td> < td> --- </ td> <td> --- </ td> </ tr> <tr> <td> Brix (° Brix) </ td> <td> 60 </ td> <td > 60 </ td> <td> 60 </ td> </ tr> <tr> <td> Total (g) </ td> <td> 60 </ td> <td> 60 </ td> < td> 60 </ td> </ tr> <tr> <td> Enzymes </ td> <td> Species </ td> <td> α-glucosidase </ td> <td> Pectinase </ td> <td> Pectinase </ td> </ tr> <tr> <td> Dosage (v / v%) </ td> <td> 0.2 </ td> <td> 0.2 </ td> < td> 0.2 </ td> </ tr> <tr> <td> Conversion reaction </ td> <td> Temperature (℃) </ td> <td> 50 </ td> <td> 50 </ td> <td> 50 </ td> </ tr> <tr> <td> Pressure (MPa) </ td> <td> 0.1 </ td> <td> 0.1 </ td> <td> 0.1 </ td> </ tr> <tr> <td> Conversion time </ td> <td> 24 hr </ td> <td> 24 hr </ td> <td> 24 hr </ td> </ tr> <tr> <td> Fructooligosaccharide composition </ Td> <td> Fructose (g / 100mL) </ td> <td> 0.6 </ td> <td> 0.1 </ td> <td> 0.2 </ td> </ tr> <tr> < td> glucose (g / 100mL) </ td> <td> 15.4 </ td> <td> 3.1 </ td> <td> 5.4 </ td> </ tr> <tr> <td> sucrose (g / 100mL) </ td> <td> 43.5 </ td> <td> 42.2 </ td> <td> 38.9 </ td> </ tr> <tr> <td> 1-Sucralose (g / 100mL ) </ td> <td> 0.5 </ td> <td> 13.8 </ td> <td> 15 </ td> </ tr> <tr> <td> Cane fructose (g / 100mL) </ td> <td> 0 </ td> <td> 0.8 </ td> <td> 0.6 </ td> </ tr> <tr> <td> fructooligosaccharide (g / 100mL) </ td> <td > 0.5 </ td> <td> 14.6 </ td> <td> 15.6 </ td> </ tr> <tr> <td> fructo-oligosaccharide conversion rate (%) </ td> <td> 0.83 </ td> <td> 24 </ td> <td> 26 </ td> </ tr> <tr> <td> Brix (° Brix) </ td> <td> 60 </ td> <td> 60 </ td> <td> 60 </ td> </ tr> </ TBODY> </ TABLE>

From the results in Table 1, it can be proved that Examples 1 to 15 can convert the sucrose in the sucrose-containing raw material into an oligosaccharide by using the enzyme unit, and obtain a good fructooligosaccharide content and a fructooligosaccharide conversion rate.

Furthermore, from the data of Example 5 and Comparative Examples 1 to 3, it can be seen that compared to Comparative Examples 1 to 3, which uses α-glucosidase or pectinase, the enzyme unit of Example 5 can obtain higher fruit. Oligosaccharide content and fructooligosaccharide conversion rate. It has been proved that when the sucrose-containing raw material has a high brix content, for example, when the sucrose-containing raw material has a brix value of more than 60 ° Brix, using the enzyme unit can obtain a higher fructooligosaccharide content and a fructooligosaccharide conversion rate.

In summary, the method for preparing a fructo-oligosaccharide composition according to the present invention can convert sucrose in a sucrose-containing raw material into an oligosaccharide by using an enzyme unit containing β-glucanase and polygalacturonase to obtain a fruit oligosaccharide. Sugar composition, and obtain good fructooligosaccharide content and fructooligosaccharide conversion rate. Further, when the brix content of the sucrose-containing raw material is high, for example, when the brix content is above 60 ° Brix, the enzyme unit is particularly suitable to produce a fructooligosaccharide composition with a high fructooligosaccharide content, and The sugar conversion rate is high, so it can indeed achieve the purpose of the invention.

However, the above are only examples of the present invention. When the scope of implementation of the present invention cannot be limited in this way, any simple equivalent changes and modifications made in accordance with the scope of the patent application and the content of the patent specification of the present invention are still Within the scope of the invention patent.

Claims (9)

A method for preparing a fructooligosaccharide composition includes the following steps: a sucrose-containing raw material is subjected to a conversion reaction with an enzyme unit, so that the sucrose in the sucrose-containing raw material is transformed into an oligosaccharide by the enzyme unit, wherein the enzyme unit comprises β-glucanase and polygalacturonase. The method for preparing a fructo-oligosaccharide composition according to claim 1, wherein the brix content of the sucrose-containing raw material is 60 ° Brix or more. The method for preparing a fructo-oligosaccharide composition according to claim 1, wherein a composition ratio range of the β-glucanase and the polygalacturonase in the enzyme unit is 1: 1. The method for preparing a fructo-oligosaccharide composition according to claim 1, wherein the use amount of the enzyme unit ranges from 0.01 to 2.0 v / v% based on the brix content of the sucrose-containing raw material. The method for producing a fructo-oligosaccharide composition according to claim 1, wherein the conversion reaction is performed at a temperature ranging from 40 to 60 ° C. The method for preparing a fructo-oligosaccharide composition according to claim 1, wherein a reaction time of the transformation reaction ranges from 8 to 48 hours. The method for preparing a fructo-oligosaccharide composition according to claim 1, further comprising the steps of: heating a transformation product obtained by the transformation reaction, deactivating an enzyme unit in the transformation product, and concentrating the transformation product to increase the sugar content. A method for preparing a fructooligosaccharide composition includes the following steps: a first conversion reaction of a first sucrose-containing raw material and an enzyme unit is performed, so that the sucrose in the first sucrose-containing raw material is converted into an oligosaccharide by the enzyme unit. And forming a first transformation product, wherein the enzyme unit comprises β-glucanase and polygalacturonase; adding a second sucrose-containing raw material to the first transformation product to obtain a mixture; and making the mixture A second conversion reaction is performed with the enzyme unit, so that the sucrose in the mixture is converted into an oligosaccharide by the enzyme unit. The method for preparing a fructo-oligosaccharide composition according to claim 8, further comprising the steps of: heating a second transformation product obtained from the second transformation reaction, inactivating an enzyme unit in the second transformation product, and concentrating the enzyme unit A second conversion product to increase the sugar content.