Research On Inulin In The Extraction From Jerusalem Artichoke And Its Characteristics

Inulin is a kind of polysaccharide, which exists widely in natural plants. It is formed by the collection ofβ-(2,l)bond. Inulin is considered as a remarkable healthy supplement to human. Inulin is very safe when used as a food supplement so that in several countries and regions it is considered as an addition of food and nutrition which can be broadly added in food procession. Inulin can be found in nature epically in Jerusalem artichoke. Jerusalem artichoke now is widely planted in China. It has low request in soil and is good at parsnip and sand-fix. Although Jerusalem artichoke is a nice raw material for extracting inulin, the procession is very old and has little technical skill. To extract inulin form Jerusalem artichoke is a good way to make more profit from the plant.This article made crashed technology into the field of inulin extraction, mainly discussed the pretreatment, the way to extract inulin from Jerusalem artichoke, the difference between normal processing way and crashed powder, how to eliminate impurity from extracting aqua, the changes of inulin viscosity under various circumstances, how the dissolve degree changes with the factors and the usages in yoghurt and cakes. The result is just as follows.1. In the pretreatment field, considered the gain rate and the color-keep effect, it showed that the concentration of NaOH, the heating time and the concentration of color-keep were all important to the results. The most important one was the concentration of NaOH, the second one was the heating time and the last one was the concentration of color-keep. The suitable project was the concentration of NaOH 2%, the heating time,2 min, the concentration of color-keep, 0.7%.2. The experiment showed that the extracting rate of crashed powder was far more than the rate of fresh Jerusalem artichoke; freeze Jerusalem artichoke and the dried Jerusalem artichoke piece. The rate was increased with the improvement of crashed degree.With the increase of temperature, the extracting rate was growing. With the prolong time, the extracting rate was also growing and it fell down until the time reach a point. The rate was growing as well while the solid-liquid rate increased, the too-large rate would enlarge the difficulty of dry-up later on. The result showed that the temperature was the most important factor, the time was the second one and the solid-liquid rate was the last one The suitable result is:teperature:90℃,time: 80min, solid-liquid rate: 1: 25.3. When comes to the field of the usage of Ca(OH)₂ to eliminate the impurity, the temperature, the pH and the time all had their affect on it. Their relationships were more or less the same. With the increase of temperature, the growth of pH and the extension of time, the transmission rates were all increased; the dissolve rates all fell. It resulted from the strength of Ca(OH)₂ and the long-time expose in high temperature. In such circumstances, the fructose was left with the denatural protein. The suitable plan was :temperature: 70℃, pH: 10.0, time: 10min.4. In the field of viscosity, the experiment showed that inulin aqua with different concentrations had its own viscosity. The viscosity went increasing while the concentration growed. When the concentration is 2,4,6,8,10g/l, the viscosity was 1.498 Pa's, 1.508 Pa's, 1.518 Pa's, 1.522 Pa's. The viscosity fell down no matter what kind of aqua when the temperature rised no matter what kind of aqua was.Whatever in acid or alkaline environment, its viscosity was larger than the one when pH was 7.0. In concrete pH circumstances, the time had its affect on the viscosity. In total, the viscosity goes down first and then went up while the time goes by. The viscosity was 1.501 Pa·s, 1.491 Pa·s, 1.502 Pa·s, 1.500 Pa·s when the pH was 4.8,7.0,8.2,9.7.5. The appearance of inulin aqua changed while the temperature moved. The dissolve degree would be different when the temperature and pH change. Under the same temperature, the dissolve degree fell while the pH climed up. Under the same pH, the dissolve degree went up while the temperature climed up.6. Inulin addition would change the water content and the sense organs assessment. Inulin in yoghurt and cake increased the ability to hold water and the ability strengthened while the concentration of this addictive enlarged. And it also decreased the acid degree of yoghurt. In taste and odor, the addictive would not do harm to yoghurt and cake. It would increase the marks of cake's sense organs and the difference expands when the concentration of the inulin added.