CN104447891A - Preparation method of stachyose - Google Patents
Preparation method of stachyose Download PDFInfo
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- CN104447891A CN104447891A CN201410576614.4A CN201410576614A CN104447891A CN 104447891 A CN104447891 A CN 104447891A CN 201410576614 A CN201410576614 A CN 201410576614A CN 104447891 A CN104447891 A CN 104447891A
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- stachyose
- bear
- rhizome
- preparation
- supernate
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- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 title claims abstract description 34
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000047 product Substances 0.000 claims abstract description 21
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 5
- 239000000706 filtrate Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 241000693937 Helleborus viridis Species 0.000 claims description 27
- 239000006228 supernatant Substances 0.000 claims description 20
- 238000000605 extraction Methods 0.000 claims description 6
- 239000000920 calcium hydroxide Substances 0.000 claims description 5
- 235000011116 calcium hydroxide Nutrition 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 13
- 235000000346 sugar Nutrition 0.000 abstract description 8
- 235000005116 Stachys sieboldii Nutrition 0.000 abstract description 6
- 238000011084 recovery Methods 0.000 abstract description 4
- 241000424764 Stachys affinis Species 0.000 abstract 4
- 238000001914 filtration Methods 0.000 abstract 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 abstract 1
- 235000011941 Tilia x europaea Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000004571 lime Substances 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 230000003472 neutralizing effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000057214 Stachys sieboldii Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000287 crude extract Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 235000009225 Stachys officinalis Nutrition 0.000 description 1
- 244000303286 Stachys officinalis Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 150000008195 galaktosides Chemical class 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 239000012260 resinous material Substances 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003538 tetroses Chemical class 0.000 description 1
- 230000002110 toxicologic effect Effects 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a preparation method of stachyose and belongs to the field of food additives and a preparation method thereof. The preparation method of stachyose comprises the following steps: adding water and soaking a dry stachys sieboldii product for 1 hour; then, after deactivating enzyme at 100 DEG C for 3 minutes, grinding stachys sieboldii; adding water which is 10-15 times of stachys sieboldii in volume; extracting for 1-2 hours at 30-50 DEG C; centrifugally collecting supernate; adding the supernate into newly prepared lime milk; adjusting the pH to 9.0; stirring and preserving heat for 30 minutes at 70 DEG C; filtering; after neutralizing the filtrate by phosphoric acid, centrifugalizing to obtain supernate; then, adding 2% of active carbon powder in volume into the supernate; heating to 80 DEG C and maintaining constant temperature for 40 minutes, filtering and centrifugalizing; and concentrating the supernate; and spraying and drying to obtain powder which is stachyose. According to the method of preparing stachyose from stachys sieboldii provided by the invention, the product yield is 10.86%, the content of total sugar is 98.9%, the content of stachyose is 91.5%, and the method is simple in process, strong in operability and suitable for industrial production and has the characteristics of being high in product quality and high in recovery rate and the like.
Description
Technical field
The present invention relates to a kind of preparation method of stachyose, belong to foodstuff additive and preparation method thereof field.
Background technology
Stachyose is the tetrose be made up of semi-lactosi-semi-lactosi-Glucose-Fructose, belongs to raffinose and belongs to galactosides irreducibility functional oligose.It can significantly promote that bifidus bacillus breeds, and is therefore described as again " super bifidobacterium "; In addition, stachyose can also promote the increase of short chain fatty acid in intestines, and reduce intestinal pH, relax bowel, it also has immunity moderation, hypoglycemic and reducing blood-fat (cholesterol) function concurrently, and can promote that enteron aisle is to the absorption of the trace element such as calcium, magnesium.Because stachyose has good physico-chemical property and physiological function, and confirm through toxicological experiment, it is safe and reliable, can be widely used in the food such as beverage, milk-product, candy, cake, ice-creams, thus can develop the several functions food of suitable different human consumer's needs.
Stachyose is more extensively present in natural phant, especially contains more rich stachyose in betony Rhizome of Bear's-foot Fern.Rhizome of Bear's-foot Fern, has another name called Chinese artichoke, artichoke betony, gestumor etc., and there are this traditional vegetables on the ground such as China Jiangsu, Hebei, Inner Mongol, Shaanxi and Ningxia.This type of plant is starch-containing hardly, and its main component is moisture content 78%, wherein containing about 12% ~ 15% oligose based on stachyose, is the very good material of processing stachyose and goods thereof.
Therefore, study a kind of technique simple, workable, be applicable to suitability for industrialized production and quality product is high, the method preparing stachyose from Rhizome of Bear's-foot Fern that the rate of recovery is high has good prospect.
Summary of the invention
It is simple, workable that the present invention aims to provide a kind of technique, is applicable to suitability for industrialized production and quality product is high, the method preparing stachyose from Rhizome of Bear's-foot Fern that the rate of recovery is high.
The preparation method of stachyose of the present invention, comprises the following steps:
Rhizome of Bear's-foot Fern dry product is soaked 1h, then after going out enzyme 3min at 100 DEG C, by Rhizome of Bear's-foot Fern defibrination, add the water of Rhizome of Bear's-foot Fern weight 10-15 times volume, lixiviate 1-2h at 30-50 DEG C, collected by centrifugation supernatant liquor, adds in brand-new milk of lime by supernatant liquor, adjust pH9.0,70 DEG C stir insulation 30min, filter, filtrate with in phosphoric acid and after, centrifugal supernatant liquor, in the supernatant liquor of gained, add the active carbon powder of volume 2% weight again, after being heated to 80 DEG C of constant temperature 40min, filter, centrifugal, by supernatant concentration, spraying dry obtains powder and stachyose.
Preferably, amount of water of the present invention is Rhizome of Bear's-foot Fern weight 14 times of volumes, and extraction temperature is 40 DEG C, and extraction time is 1h.
Preferred, Rhizome of Bear's-foot Fern dry product preparation method of the present invention, after being cleaned by fresh Rhizome of Bear's-foot Fern, dries 3h in 70-75 DEG C, continues baking about 30h, obtain the Rhizome of Bear's-foot Fern dry product of yellowish brown at then maintaining 50-55 DEG C.
Preparation method of the present invention, in stachyose leaching process, Extracting temperature, time, the impact of solid-to-liquid ratio on total reducing sugar, stachyose yield are larger.The primary and secondary order of each factor on total reducing sugar and the impact of stachyose yield is solid-to-liquid ratio > extraction time > Extracting temperature, under the extraction conditions of optimum of the present invention, total reducing sugar yield can reach 65.48%, and stachyose yield reaches 46.02%.
In method of the present invention, further crude extract is refined, first adopt milk of lime process, because the composition of crude extract contains a large amount of non-principal components, wherein also be mingled with the impurity such as protein, resinous material, colloid substances and pigment in addition to sugars, so need to carry out clarifying treatment before decolouring.Then adopt activated carbon decolorizing process, utilize the absorption property of gac, removing non-ionic type coloring matter, percent of decolourization reaches 83.8%, and after activated carbon decolorizing, extracting solution becomes light yellow from brown color, again through concentrated, spraying dry, finally obtain pulverous stachyose product.
The method preparing stachyose from Rhizome of Bear's-foot Fern of the present invention, product yield is 10.86%, and total sugar content is 98.9%, stachyose content is 91.5%, there is technique simple, workable, be applicable to suitability for industrialized production and quality product is high, rate of recovery high.
Embodiment
Embodiment one:
After being cleaned by fresh Rhizome of Bear's-foot Fern, dry 3h in 70-75 DEG C, continue baking about 30h at then maintaining 50-55 DEG C, obtain the Rhizome of Bear's-foot Fern dry product of yellowish brown.Get and Rhizome of Bear's-foot Fern dry product 1000g is soaked 1h, then after going out enzyme 3min at 100 DEG C, by Rhizome of Bear's-foot Fern defibrination, add the water of 14L, lixiviate 1h at 40 DEG C, collected by centrifugation supernatant liquor, supernatant liquor is added in brand-new milk of lime, adjust pH9.0, insulation 30min is stirred at 70 DEG C, filter, filtrate with in phosphoric acid and after, centrifugal supernatant liquor, the active carbon powder of volume 2% weight is added again in the supernatant liquor of gained, after being heated to 80 DEG C of constant temperature 40min, filter, centrifugal, by supernatant concentration, spraying dry obtains powder and stachyose 108.6g, after measured, product yield is 10.86%, total sugar content is 98.9%, stachyose content is 91.5%.
Embodiment two:
After being cleaned by fresh Rhizome of Bear's-foot Fern, dry 3h in 70-75 DEG C, continue baking about 30h at then maintaining 50-55 DEG C, obtain the Rhizome of Bear's-foot Fern dry product of yellowish brown.Get and Rhizome of Bear's-foot Fern dry product 1000g is soaked 1h, then after going out enzyme 3min at 100 DEG C, by Rhizome of Bear's-foot Fern defibrination, add the water of 13L, lixiviate 2h at 50 DEG C, collected by centrifugation supernatant liquor, supernatant liquor is added in brand-new milk of lime, adjust pH9.0, insulation 30min is stirred at 70 DEG C, filter, filtrate with in phosphoric acid and after, centrifugal supernatant liquor, the active carbon powder of volume 2% weight is added again in the supernatant liquor of gained, after being heated to 80 DEG C of constant temperature 40min, filter, centrifugal, by supernatant concentration, spraying dry obtains powder and stachyose 103.3g, after measured, product yield is 10.33%, total sugar content is 98.5%, stachyose content is 90.7%.
Claims (3)
1. the preparation method of stachyose, comprises the following steps:
Rhizome of Bear's-foot Fern dry product is soaked 1h, then after going out enzyme 3min at 100 DEG C, by Rhizome of Bear's-foot Fern defibrination, add the water of Rhizome of Bear's-foot Fern weight 10-15 times volume, lixiviate 1-2h at 30-50 DEG C, collected by centrifugation supernatant liquor, adds in brand-new milk of lime by supernatant liquor, adjust pH9.0,70 DEG C stir insulation 30min, filter, filtrate with in phosphoric acid and after, centrifugal supernatant liquor, in the supernatant liquor of gained, add the active carbon powder of volume 2% weight again, after being heated to 80 DEG C of constant temperature 40min, filter, centrifugal, by supernatant concentration, spraying dry obtains powder and stachyose.
2. the preparation method of stachyose as claimed in claim 1, it is characterized in that described amount of water is Rhizome of Bear's-foot Fern weight 14 times of volumes, extraction temperature is 40 DEG C, and extraction time is 1h.
3. the preparation method of stachyose as claimed in claim 1, it is characterized in that described Rhizome of Bear's-foot Fern dry product preparation method is after being cleaned by fresh Rhizome of Bear's-foot Fern, dry 3h in 70-75 DEG C, continue baking about 30h at then maintaining 50-55 DEG C, obtain the Rhizome of Bear's-foot Fern dry product of yellowish brown.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410576614.4A CN104447891A (en) | 2014-10-24 | 2014-10-24 | Preparation method of stachyose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410576614.4A CN104447891A (en) | 2014-10-24 | 2014-10-24 | Preparation method of stachyose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104447891A true CN104447891A (en) | 2015-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410576614.4A Pending CN104447891A (en) | 2014-10-24 | 2014-10-24 | Preparation method of stachyose |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104447891A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106543238A (en) * | 2016-09-23 | 2017-03-29 | 合肥信达膜科技有限公司 | Stachyose film extraction process in a kind of Rhizoma Humatae Tyermanni |
| CN106632527A (en) * | 2016-12-19 | 2017-05-10 | 西安源森生物科技有限公司 | Stachyose preparation method |
| CN109380635A (en) * | 2017-08-10 | 2019-02-26 | 赵同利 | A kind of inulin stachyose solid beverage |
-
2014
- 2014-10-24 CN CN201410576614.4A patent/CN104447891A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106543238A (en) * | 2016-09-23 | 2017-03-29 | 合肥信达膜科技有限公司 | Stachyose film extraction process in a kind of Rhizoma Humatae Tyermanni |
| CN106632527A (en) * | 2016-12-19 | 2017-05-10 | 西安源森生物科技有限公司 | Stachyose preparation method |
| CN109380635A (en) * | 2017-08-10 | 2019-02-26 | 赵同利 | A kind of inulin stachyose solid beverage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |
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| WD01 | Invention patent application deemed withdrawn after publication |