Method for production of inulin-containing solution from earth apple

FIELD: food processing industry, in particular production of inulin-containing solution from earth apple.

SUBSTANCE: claimed method includes earth apple is washed, sliced and dried up to humidity of 6-10 %. Obtained product is milled, meal is extracted with water at 80-85°C for 1.0-1.5 h to obtain water soluble fructosanes. Inulin-containing solution is separated from fiber, lightened with activated lightening carbon mixed with perlite and purified by nanofiltration using semipermeable membrane hawing holdback limit of 4000 Da or more.

EFFECT: effective perrenial method for production of inulin-containing solution from earth apple harvested in autumn.

4 ex

 

The invention relates to food industry, and in particular to methods of obtaining inulinsoderzhathego solution from Jerusalem artichoke containing polysaccharide inulin.

It is known that due to the lack of tubers of Jerusalem artichoke cork layer persistence is low. The tubers of Jerusalem artichoke can be stored in special rooms or piles with a length of 2-3 m, 1.5 m width, height 1,0÷1.5 m every 10 cm tubers pour sand. The shoulders are covered with earth to a thickness of 10 cm and keep the temperature in the range of 0 ÷ +2°With store - not above 0° (Minakov N.A., Svetsov AS. production Technology of Jerusalem artichoke. Abstracts of the fourth inter-regional research and production conference "problems of cultivation and use of Jerusalem artichoke and Topolanek. Voronezh, 1992, s-102). This method of storage is good enough persistence of Jerusalem artichoke in shoulders is provided in the period of tubers in much of the pile. After opening the clamp in the winter for continuous extraction of Jerusalem artichoke processing difficulty maintaining temperature and humidity of tubers in the collar, which leads to their deterioration (rotting, freezing) and reducing the concentration of inulin because of its depolymerization.

When storing Jerusalem artichoke in warm and cold areas and by leaving it for the winter in the soil of polymaltose was in the tuber is the Jerusalem artichoke to store more than 60% by dry weight, after 8 weeks of storage in the cold room - 10,34%, and in the warm - 18,37% (Kahana BM, arasimowicz CENTURIES Biochemistry of Jerusalem artichoke", publishing house "Stanica", Kishinev, 1974, p.88). During long-term storage after 12 weeks, their number decreased to 5.18% and 15,63%, respectively. Depolymerization of inulin occurs when leaving the tubers of Jerusalem artichoke for the winter in the soil. The reduction ranges from 44.4 % of the dry weight (in October) to 3.18% on dry weight in April of next year.

These data indicate that processing of topinambour can be extended by approximately one month after laying it on the store warm or cold room, but at the end of the fourth week of storage inulin content in tubers is reduced in 2 times. And when winter tubers in the soil depolymerization of inulin by the spring of next reaches 90%. In this way, the storage processing of tubers to perform in the spring of unprofitable due to low content of inulin and the impossibility of digging tubers from frozen soil. Therefore, due to poor persistence of tubers and depolymerization of inulin during storage, processing of topinambour to get inulinsoderzhathego solution is seasonal in nature and can be completed within a 2.0÷2.5 months (mid August - October), when the tubers contains the maximum amount of inulin. Poet of the seasonal processing of topinambour in insulinsoderjath solution is expensive to manufacture due to the low efficiency of equipment and the low yield of the target product.

The closest to the technical nature of the claimed invention is a method for inulinsoderzhathego solution from Jerusalem artichoke, according to which the fresh tubers of Jerusalem artichoke are crushed, add acidified water (pH 5.0) at a ratio of 1:2 vol./about. and extracted with 70°C for 30 minutes the Mixture was filtered and to the filtrate with stirring, add chalk to a pH of 8-10, then the precipitate was separated by centrifugation. The supernatant is insulinsoderjath solution contains 10-12 % of inulin, which emit after purification by precipitation with ethanol from concentrated solution (Abelian VA preparation and application of immobilized enzymes and cells of microorganisms. Publishing house of Academy of Sciences of Armenian SSR, Yerevan, 1989, s-349).

In the prototype insulinsoderjath solution only get from fresh tubers of Jerusalem artichoke, dug in autumn. From the tubers are dug in spring or stored in heaps, in warm and cold conditions, the selection of inulin on the prototype method is uneconomical because of the low content of inulin.

The invention solves the problem of providing an effective year-round production inulinsoderzhathego solution from tubers of Jerusalem artichoke, dug in autumn with a maximum content of inulin.

This is achieved in that in the method of obtaining inulinase what about the solution of the Jerusalem artichoke, including washing, crushing tubers, extracting from the clover of fructosans hot water and cleaning inulinsoderzhathego solution according to the invention the fresh tubers of Jerusalem artichoke cut into slices and dried to a moisture content of 6÷10%, the resulting product is ground into flour, and from it is extracted with water at 80÷85°during 1,0÷1.5 h water-soluble fructose, solid and liquid phases are separated by centrifugation or by filtration through cloth, separated from the pulp insulinsoderjath solution lighten active lightening-grade coal In mixture with perlite in the ratio of 1:1 and purified by nanofiltration with a threshold of retaining a semi-permeable membrane over 4000 Yes.

The method is as follows.

The tubers of Jerusalem artichoke wash thoroughly, inspect, cut into slices (4,0-5,0)×(4,0-5,0)×(3,0-4,0 mm) and dried in a steam conveyor dryer on a moving four-story grid or in a microwave vacuum dryer for example, "monsoon". The dried product is cooled to room temperature, grind on micromelia or other similar equipment with Tonino grinding 50÷60 μm. The flour is Packed in Kraft bags with polyethylene liner and stored over the years in closed warehouses similar to the storage of flour cereal crops. To obtain inulinsoderzhathego solution flour topinambur the and stir in hot water with a temperature of 50÷ 60°to obtain a uniform consistency without lumps. Then, the suspension is heated to 80÷85°C and maintained under stirring 1,0÷1,5 hours Solid and liquid phases are separated by centrifugation or by filtration through cloth, the fiber is sent for recycling. The filtrate is clear from dyes are active brightening coal (OS) mark "In" in the mix with perlite in a 1:1 ratio. The treatment is carried out at a temperature of 50÷60°for 0.5÷1.0 hours Number of coal depends on the optical density inulinsoderzhathego solution and is 3÷5%. Exhaust charcoal and perlite separated by filtration through cloth. To increase the purity inulinsoderzhathego solution it clear of inorganic impurities and inwido with molecular weight less than 4000 Da nanofiltration, passing it through a semi-permeable membrane with a threshold of retaining particles of more than 4000 Da. In the permeate go low molecular weight impurities and inulin and enolide accumulate in the concentrate. Thus obtained insulinsoderjath solution is further used to produce by known technologies inulin, fructose-glucose syrup, crystalline d-fructose and ethanol.

Example No. 1. The tubers of Jerusalem artichoke after thorough cleaning and inspection in the amount of 300 kg cut into slices and load on the upper level continuously move is Asia grid steam conveyor dryer. Heated in air heaters 110°served perpendicular to the moving layer of crushed Jerusalem artichoke. After passing the 1st zone (85° (C) the air is partially cooled and passes through the layer of dried crushed Jerusalem artichoke, located on the grid of the 2nd zone (70°C), then the 3rd (60° (C) and 4 of the lower zone (45°). After all zones, the product is dried to a moisture content of 10%. For the entire drying cycle of 300 kg of fresh tubers of Jerusalem artichoke get 77.6 per kg of dry product, which is crushed in micromelia in the flour, the weight of which is 76,9 kg 10 kg of Jerusalem artichoke flour stirred in 50 DM3hot water with a temperature of 50°until a homogeneous suspension is obtained. Then the mass is heated to 80°and incubated for 1.5 h with stirring. After the extraction of fructosans and other water-soluble substances solid suspension is separated from the suspension by filtration through a cloth or by centrifugation when the separation factor of not less than 900. Get 42,5 DM3inulinsoderzhathego solution with the content of 13.2% of dry matter, and the pulp in the amount of 16.2 kg sent for recycling. For clarification to the solution was added 1.6 kg of active charcoal shelter-In, and 1.6 kg of perlite filter, heated to 50°C and maintained at this temperature for 1.0 hours Solid residue is separated on the fabric filter under vacuum or excess is cnom pressure. Receive the filtrate in the number of 38.6 DM3with the content of 13.1% of dry substance, the optical density of 0.09. From a low-molecular inwido and inorganic impurities, the solution is purified by passing through a semi-permeable membrane with a threshold of retaining more than 4000 Da. Get the concentrate in the amount 35,3 DM3with the content of 13.5% of dry substance. The purity is 90.5%.

Example No. 2. The tubers of Jerusalem artichoke after thorough cleaning and inspection in the amount of 300 kg cut into slices and load on the upper tier of the continuously moving mesh steam conveyor dryer. Heated in heaters to 120°With the air supplied perpendicular to the moving layer of crushed Jerusalem artichoke. After passing the 1st zone (90° (C) the air is partially cooled and passes through the layer of dried crushed Jerusalem artichoke, located on the grid of the 2nd zone (75°C), then the 3rd (65° (C) and 4 of the lower zone (50°). After all zones, the product is dried to a moisture content of 6%. For the entire drying cycle of 300 kg of fresh tubers of Jerusalem artichoke get 74,5 kg of dry product, which is crushed in micromelia in the flour, the weight of which is 73,8 kg 10 kg of Jerusalem artichoke flour stirred in 50 DM3hot water with a temperature of 60°until a homogeneous suspension is obtained. Then the mass is heated to 85°and incubated for 1.0 hour under stirring. The village is e complete extraction of fructosans and other water-soluble substances solid suspension is separated from the suspension by filtration through a cloth or by centrifugation when the separation factor of not less than 900. Get 42,5 DM3inulinsoderzhathego solution with the content of 13.5% dry matter, and the pulp in the amount of 16.2 kg sent for recycling. For clarification to the solution was added 1.6 kg of active charcoal shelter-In, and 1.6 kg of perlite filter, heated to 60°C and maintained at this temperature for 0.5 hours Solid residue is separated on the fabric filter under vacuum or overpressure. Receive the filtrate in the amount of 38.5 DM3with the content of 13.0% of dry substance, the optical density of 0.07. From a low-molecular inwido and inorganic impurities, the solution is purified by passing through a semi-permeable membrane with a threshold of retaining more than 4000 Da. Get the concentrate in the amount 35,3 DM3with the content of 13.5% of dry substance. The purity is 90.5%.

Example No. 3. Prepared slices from tubers of Jerusalem artichoke in the amount of 25 kg load in a microwave vacuum dryer and establish the following drying conditions: temperature 50°C, the residual pressure in the chamber 150 mm Hg (19,7 kPa). In the drying process is automatic turning. Drying time is 4 hours. The finished product in the amount of 6.1 kg received with final moisture content of 10%. Next, it is treated according to the scheme described in example 1. Inulin content in the resulting solution is 18%.

Example No. 4. Prepared slices of clubn the th of Jerusalem artichoke in the amount of 25 kg load in a microwave vacuum dryer and establish the following drying conditions: temperature 60° With residual pressure in the chamber 120 mm Hg (15,8 kPa). In the drying process is automatic turning. Drying time is 3 hours. The finished product in the amount of 6.1 kg received with final moisture content of 6%. Next, it is treated according to the scheme described in example 1. Inulin content in the resulting solution is 17.4 per cent.

The method of obtaining inulinsoderzhathego solution of the Jerusalem artichoke, which includes washing, grinding the tubers, the extraction of the clover of fructosans hot water and cleaning inulinsoderzhathego solution, characterized in that the fresh tubers of Jerusalem artichoke cut into slices and dried to a moisture content of 6÷10%, the resulting product is ground into flour, and from it is extracted with water at 80÷85°during 1,0÷1.5 h water-soluble fructose, solid and liquid phases are separated by centrifugation or by filtration through cloth, separated from the pulp insulinsoderjath solution lighten active brightening coal brand "b" in the mix with perlite in a ratio of 1:1 and purified by nanofiltration with a threshold of retaining a semi-permeable membrane over 4000 Yes.



 

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