Study And Application Of Extraction,Purification And Deep Processing Of Inulin From Jerusalem Artichoke

Inulin is rich in tubers of Jerusalem artichoke.Inulin can not be digested by human intestinal enzymes.It is safe to take.It has the functions of low heat energy and anti caries.It is suitable for diabetes,coronary heart disease,obesity and hypertension.Inulin can be used instead of fat,sugar and flour to reduce the calories in food.Inulin is a prebiotic,which can promote the absorption of important minerals such as calcium and magnesium.Adding inulin to the diet can reduce the lipid content of blood and liver.Inulin can also prevent and inhibit rectal cancer,colon cancer and breast cancer.Although inulin has so many advantages,there are few functional food products in the domestic market.The innovation of this paper is to explore the application feasibility of inulin as a functional food ingredient added to coffee and biscuits,as well as the sensory and flavor changes brought to these two kinds of food.It can be seen from the orthogonal test that the extraction temperature has the greatest influence on the extraction rate of inulin,followed by the extraction time,and the least affected is the solid-liquid ratio at the time of extraction.When the solid-liquid ratio was 1:25,the extraction time was 80 min,and the extraction temperature was 90 °C,the extraction rate of inulin was the highest,reaching 29%.With lime milkphosphoric acid method,in light transmittance,at 0-15 min,the light transmittance increases with the increase of the action time.The light transmittance is 93.3 at 15 min,and the light transmittance after 15 min.The increase was slow,and the light transmittance was only 93.8 at 20 min.In terms of inulin yield,the extraction rate increased within 5-10 min,and reached 16.4% at 10 min.After 10-20 min,the extraction rate decreased,20 min.Instead,it fell to 15.4%.When the amount of activated carbon is 4%,the decolorization rate reaches a maximum of 72%.Then,with the increase of the amount of activated carbon,the decolorization rate will decrease.When the action temperature of activated carbon is less than 70 °C,the decolorization effect is not obvious,the decolorization rate changes little,the decolorization rate is 23% at 50 °C,and the decolorization rate only rises to 28% at 70 °C.When the reaction temperature is higher than 70 ° C,the decolorization rate changes rapidly,the decolorization rate is 55% at 75 ° C,and the decolorization rate reaches 72% at 80 ° C.Secondly,the solubility and viscosity of inulin were studied.Under the condition of constant p H value,the solubility of inulin increased with the increase of temperature.For example,the solubility is 71.55 mg / ml at 10 ? and 167.01 mg / ml at 70 ?.With the increase of p H value,the solubility of inulin decreased.For example,when p H = 5,the solubility was 118.82 mg / ml.When p H = 7,the solubility is 108.71 mg / ml.When p H = 8,the solubility is 95.65 mg / ml.When p H = 10,the solubility is 86.76 mg / ml.At room temperature,the viscosity of inulin solution increased with the increase of concentration.However,with the increase of the solution temperature,the viscosity of the solution keeps decreasing.The viscosity of inulin solution was the lowest at p H = 7,which was 1.48 pa.s.Finally,the effects of salt content on each component in the process of pickled Jerusalem artichoke were studied;and the effect of inulin content on the change of coffee composition;the effect on the moisture and sensory of biscuits.As the inulin content of the experimental group increases,the moisture content in the coffee decreases,and the acid concentration of the coffee decreases.There is no difference or particularly obvious difference in the flavor and taste of coffee in the content of inulin in coffee,and there is no significant difference in color.As the inulin content of the biscuits increases,the moisture content of the biscuits decreases.In the visual color column of the sensory evaluation,the biscuits added with inulin were scored more than the biscuits without added inulin,and the higher the inulin content,the higher the score.Inulin-infused biscuits have a golden surface and a more lustrous color.On the palate,the biscuits added with inulin are more lubricious.