Bagasse is a by-product of sugar production and is a large, underutilized agricultural resource. Some of it is only used as fuel for sugar factories. The Japan Food Research Institute has developed a technology that uses sugar cane bagasse by steam explosion treatment, enzymatic hydrolysis and combined fermentation to obtain oligosaccharide-rich food fiber materials. Xylose in bagasse contains about 30% xylose. Xylose is a raw material of xylo-oligosaccharides and xylitol. It is a food material with high added value, but its fiber components are cellulose and lignin. It's hard to break down. In addition, xylo-oligosaccharide is a new type of food additive that is currently attracting much attention. It has a low sweetness and is not easily digestible. However, its bifidobacteria have a strong proliferative capacity, which can lower blood pressure, serum cholesterol, enhance immunity and promote immunity. The role of calcium absorption is a functional and high-value food material.
In order to make the xylose in the bagasse easy to dissolve, the steam explosion method is used for the treatment. The pulverized bagasse was heated with high-pressure steam at about 200°C, and after a short period of time (1 to 2 minutes), it was rapidly released at atmospheric pressure to expand the cell wall fibers. Since the steam explosion treatment can destroy the fiber structure of the bagasse, the xylose gum can be more easily melted, and the enzymolysis and the microorganisms can directly perform the xylanase treatment, or the yeast with high xylanase activity can be used for the fermentation treatment. It is easy to decompose xylo-oligosaccharides and have a high xylo-oligosaccharide content and strong antioxidant properties. Bagasse was treated with steam explosion to obtain xylo-oligosaccharides with auxin and xylose as the main components and containing more than 2% solids and strong anti-oxidation properties. Its color is brown and has a brown sugar aroma.
The use of bagasse to produce xylo-oligosaccharides can greatly increase the added value of crops, reduce environmental pollution, and accelerate the virtuous cycle of agricultural ecosystems. Source: China Food Network Information Officer: Provided by Li Hong, Economic Commission of Heilongjiang Land Reclamation Bureau
In order to make the xylose in the bagasse easy to dissolve, the steam explosion method is used for the treatment. The pulverized bagasse was heated with high-pressure steam at about 200°C, and after a short period of time (1 to 2 minutes), it was rapidly released at atmospheric pressure to expand the cell wall fibers. Since the steam explosion treatment can destroy the fiber structure of the bagasse, the xylose gum can be more easily melted, and the enzymolysis and the microorganisms can directly perform the xylanase treatment, or the yeast with high xylanase activity can be used for the fermentation treatment. It is easy to decompose xylo-oligosaccharides and have a high xylo-oligosaccharide content and strong antioxidant properties. Bagasse was treated with steam explosion to obtain xylo-oligosaccharides with auxin and xylose as the main components and containing more than 2% solids and strong anti-oxidation properties. Its color is brown and has a brown sugar aroma.
The use of bagasse to produce xylo-oligosaccharides can greatly increase the added value of crops, reduce environmental pollution, and accelerate the virtuous cycle of agricultural ecosystems. Source: China Food Network Information Officer: Provided by Li Hong, Economic Commission of Heilongjiang Land Reclamation Bureau