Method for the production of fructose syrups from jerusalem artichoke

 

(57) Abstract:

The invention relates to the food industry. The method involves grinding the tubers of the Jerusalem artichoke, the extraction of the crushed mass with hot water, and separating the extract containing polysaccharides from proektirovanii mass. In the extract injected pectofoetidin and carry out the hydrolysis with stirring environment, 50-70C and pH 4.0-7.0 for 45-90 min to obtain a hydrolysate containing not less than 70% of monosaccharides from solids fructose syrup and nepravitelstvennye polysaccharides. The inactivate the enzyme, after which the hydrolysate lighten by passing it through the adsorbent. The clarified hydrolysate concentrate to obtain fructose syrup. The method produces a product of high biological value, which can be used to power diabetics. 3 C.p. f-crystals.

The invention relates to the field of food industry, namely the production of sweeteners and fructose syrup from natural raw materials - Jerusalem artichoke.

The Jerusalem artichoke (or earthy pear) is a perennial plant originating from North America. Is a valuable fodder plant, widely used as food and mee in Russia. The tubers of Jerusalem artichoke contain inulin, use them to obtain alcohol and fructose.

Fructose is a monosaccharide group ketohexose. It is quite widely distributed in nature in free form found in green parts of plants, fruits, honey, furanose form part of oligosaccharides, and polysaccharides. Fructose is much sweeter than other sugars. For patients with diabetes fructose is the preferred type of sugars.

A method of obtaining fructosidase product from Jerusalem artichoke (RU, patent 2118369 C 13 To 11/00, 1998). The method involves mixing the crushed Jerusalem artichoke or powder with a particle size of 1 mm with hot water to achieve the ratio of 1:7 with regard to the source of the moisture. The hydrolysis of inulin to fructose spend an acid solution, preferably chloride-hydrogen directly in the aqueous mixture of raw materials at 80oC and pH 3 for 4.5 h, followed by neutralization of the mixture. The condensation of the hydrolysate is carried out at pH 4.5 and 70oC to reduce the decomposition of fructose and form a paste. Preferably as a source of raw materials use powdered tubers of Jerusalem artichoke with size h is I obtained from tubers of Jerusalem artichoke powder with a particle size of 1 mm, the mixture of powder and water was incubated for one hour for the swelling.

The disadvantage of this method is the low fructose and inulin, due to the transfer in fructose and oligofructan of all polysaccharides inherent in the Jerusalem artichoke, only inulin.

A method of obtaining fructose syrup from topinambour (Fr, application 2618161 C 13 K 11/00, 1989). The method involves grinding his tubers and extraction of the crushed mass with hot water at 80oC for 4 h in a counter. Water consumption is ~ 1250 liters per 1 t of Jerusalem artichoke. On a filter press to separate the extract containing inulin, bring it to pH 4.7 and after heating to 55oC it introduce 0.1 g/l of enzyme NOVOZYME 230". The enzymatic hydrolysis is carried out in the next 20 hours and get hydrolyzed inulin containing (g/l): glucose 9, fructose 61,5, di - and oligosaccharides 4,5, other 25. The hydrolysate is concentrated to 50% solids carry out control and filtering and directed for chromatographic separation a continuous way. Get purified fructose syrup from 8.3% solids, fructose relative to the mass of all other sugars syrup is 92%.

The disadvantage of this method is subject to the tx2">

The technical problem to be solved by the use of the present invention is to develop a method of producing fructose syrup from Jerusalem artichoke, in addition to containing fructose biologically active compounds.

The technical result is obtained as a result of implementation of the invention consists in obtaining a product of high biological value.

To obtain the technical result spend grinding the tubers last, the extraction of the crushed mass with hot water, separating the extract containing polysaccharides from proektirovanii mass, the enzymatic hydrolysis of polysaccharides, inactivation of the enzyme, bleaching of the hydrolysate and its concentration, and the enzymatic hydrolysis is carried pectofoetidin when mixing environment at 50 - 70oC and pH 4-7 for 45-90 min to obtain a hydrolysate containing not less than 70% of monosaccharides from solids fructose syrup, as well as nepravitelstvennye polysaccharides. Preferably the pH of the extract before hydrolysis establish by introducing into the citric acid hydrolysate. Usually lightening fructose syrup is conducted by passing it through the adsorbent. Mainly as adsorbentami water. Washed tubers are crushed by any known manner, in particular on the top, and is mixed with water having a temperature of approximately 80oC, and the ratio of water and powdered tubers of Jerusalem artichoke is chosen so that the solids content was approximately 25 wt.%. The extraction is carried out crushed Jerusalem artichoke with stirring and maintaining a temperature in the range of 75-85oC for 110 - 120 minutes In the extraction process proceeds partial hydrolysis of polysaccharides, including inulin, enzymes, found in the tubers of Jerusalem artichoke. When the temperature is inactivation of these enzymes. On the vacuum filter to separate the extract from proektirovanii mass, which contains polysaccharides, as well as the products of partial hydrolysis, formed by the action of these enzymes tubers and hot water. The extract is cooled to 50 - 70oC, if necessary, establish a pH from 4 to 7 action edible acid, preferably citric. Then carry out the enzymatic hydrolysis of polysaccharides by pectofoetidin. It is introduced in the extract in the amount of predominantly 7 g per 1000 g of a syrup containing 70 wt. % of dry substance. The hydrolysis is carried out under stirring, 50-70oC for 45 - 90 em only other poly - and disaccharides. This allows to obtain a final product, enriched not only with fructose and inulin. The hydrolysate contains not less than 70% of monosaccharides from solids fructose syrup and nepravitelstvennye polysaccharides. Then at 85 - 95oC for 20 min conducting inactivation of the enzyme. The hydrolysate lighten by passing it through a column of activated charcoal and concentrated under vacuum at 60-70oC to obtain fructose syrup. The product contains, wt%:

Dry matter, - 65 - 70

including (for dry substances)

monosaccharides (fructose, glucose) at least 70

including fructose - at least 40 - 60

Pectin - 4 - 9

Inulin - 2 - 20

Proteins - 6 - 7

Fats - 0,4 - 0,5

Ash - 1,5 - 3,0

as well as trace elements, mg/kg:

The silicon - To 15000

Phosphorus - Up to 5000

Potassium - 8000

Sodium 100

Calcium - 400

Magnesium - 500

Iron - 120

Copper - To 4

Zinc - 15

Manganese - 40

Example 1. The tubers of Jerusalem artichoke washed in running water at a water temperature of approximately 40oC for 20 minutes, Washed tubers pulverized in a mechanical grinder. Crushed tubers of Jerusalem artichoke in the amount of 40 kg is mixed with water having a temperature of primers and maintaining a temperature in the range 80oC for 120 minutes Then vacuum the filter is separated from the vegetable proektirovanii mass of the extract containing polysaccharides. In the extract in the amount of 105 kg with a solids content of 35 wt. % pre-cooled to 62oC, under stirring enter pectofoetidin in the amount of 350 g and citric acid to pH 5. The enzymatic hydrolysis is carried out with stirring for 85 minutes and Then at 85oC for 20 min conducting inactivation of the enzyme. The resulting solution of the hydrolyzate lighten by passing through a column of activated charcoal and concentrated under vacuum at a temperature of about 63oC until the solids content in the resulting fructose syrup 70 wt.%.

The resulting product contains, wt%:

Solids - 66

including (for dry substances)

monosaccharides (fructose, glucose) - 72

including fructose - 61

Pectin - 5,2

Inulin - 4.2

Proteins To 4.7

Fats - 0.3

Ash - Up to 1.1

as well as trace elements, mg/kg:

The silicon - To 15000

Phosphorus - Up to 5000

Potassium - 8000

Sodium 100

Calcium - 400

Magnesium - 500

Iron - 120

Copper - To 4

Zinc - 15

Manganese - 40

An example is the ratio of water and powder of Jerusalem artichoke is chosen so that the solids content is 20 wt.%. The extraction is carried out of the crushed mass with stirring and 85oC for 120 minutes and Then on a vacuum filter to separate the extract from proektirovanii mass. In the extract in the amount of 125 kg with a solids content of 28 wt.% pre-cooled to 65oC, under stirring enter pectofoetidin in the amount of 400 g By introducing citric acid adjusted pH of the medium to 4.5. The enzymatic hydrolysis is carried out under stirring for 90 min and Then at 85oC for 15 min conducting inactivation of the enzyme. The obtained hydrolysate lighten by passing through a column of activated charcoal and concentrated under vacuum at about 65oC until the solids content in the resulting fructose syrup 70 wt.%

The product contains, wt%:

Solids - 69

including (for dry substances)

monosaccharides (fructose, glucose) - 74

including fructose - 64

Pectic substances and 8.6

Inulin - 8,2

Proteins - 5,9

Fats - 0,38

Ash - 1,4

as well as trace elements, mg/kg:

The silicon - To 15000

Phosphorus - Up to 5000

Potassium - 8000

Sodium 100

Calcium - 400

Magnesium - 500

Iron - 120

Copper - To whom farsantes for diabetics, because it contains fructose and inulin.

1. Method for the production of fructose syrups from Jerusalem artichoke, comprising grinding the tubers last, the extraction of the crushed mass with hot water, separating the extract containing polysaccharides from proektirovanii mass, the enzymatic hydrolysis of polysaccharides, inactivation of the enzyme, bleaching hydrolysis and its concentration, wherein the enzymatic hydrolysis is carried pectofoetidin when mixing environment, 50 - 70oC and pH 4 to 7 for 45 - 90 minutes to obtain a hydrolysate containing not less than 70% of monosaccharides from solids fructose syrup, as well as nepravitelstvennye polysaccharides.

2. The method according to p. 1, characterized in that the pH of the extract before hydrolysis establish by introducing into the citric acid hydrolysate.

3. The method according to p. 1, characterized in that the bleaching fructose syrup is conducted by passing it through the adsorbent.

4. The method according to p. 3, characterized in that the adsorbent used activated charcoal.

 

Same patents:

The invention relates to the food industry
The invention relates to the food industry
The invention relates to pharmaceutical and food industry

The invention relates to the food industry and can be used in the confectionery industry, as well as the manufacture of soft drinks

The invention relates to food industry, namely the production of crystalline fructose
The invention relates to the technology of fructose syrups and can be used in the food industry

The invention relates to food industry, in particular to the bakery, confectionery and food concentrates production

The invention relates to food industry, namely to obtain fructosidase product

The way inulin // 2001621
The invention relates to food industry, in particular the sugar industry
The invention relates to the food industry and can be used in the beverage, food concentrates, confectionery and bakery industry
The invention relates to food industry, namely the production of sugary foods
The invention relates to food industry, namely the production of sugary foods
The invention relates to food industry, namely sugar

The invention relates to food industry, namely the production of sugary foods
The invention relates to the technology of sugar production

The invention relates to sugar production
The invention relates to food industry, namely sugar
The invention relates to food industry, in particular the sugar industry
The invention relates to the food industry and can be used in the beverage, food concentrates, confectionery and bakery industry
Up!