Method for producing levulose seed crystal with cooperation of ethyl alcohol-ultrasound wave

Abstract

The invention relates to an ethanol-ultrasonic synergistic preparation method of fructose crystal seed, which pertains to the field of food engineering technology. The invention particularly relates to a procedure that the crystallized fructose is dissolved in water, the fructose solution is vacuum concentrated at 60 DEG C till the supersaturation degree of the fructose syrup achieves 1.1 to 1.8; anhydrous ethanol which is 0.2 to 3 times of the volume of the over-saturated fructose syrup and contains the surfactant is added, at the same time, ultrasonic waves with the frequency-domain current of 0.2 to 0.8A are applied, the frequency of the ultrasonic waves is 23MHz, the processing time of the ultrasonic waves is 30s to 5 min; meanwhile, appropriate stirring is applied to lead the fructose syrup to receive the even ultrasonic function. The method of the invention is time-saving and energy-saving, the shape of the prepared crystal seed is better, which shows the typical orthogonal dual-wedge prismatic crystal shape with a complete and smooth surface and even size, the mobility is good and the adding is convenient. The synergistic crystallization method of the invention is a novel crystallization method and is a good substitute of the traditional preparation method of the fructose crystal seed.

Description

technical field [0001] The invention relates to the preparation of fructose seed crystals, in particular to the synergistic effect on supersaturated fructose syrup by using ethanol solvent to absorb water and ultrasonic vibration, and belongs to the technical field of food engineering. Background technique [0002] The controlled crystallization method of adding seeds is a method commonly used in the crystallization process of related industries at present. Adding an appropriate amount of seed crystals can provide crystallization sites for the solute, so that the solute is only deposited on the surface of the seed crystals, thereby inhibiting the occurrence of spontaneous nucleation. Some studies even believe that the operation of adding seed crystals is as important as the temperature control in the crystallization process. Therefore, the quality of the seed crystals can determine the quality of the finished product, and the added seed crystals must be complete in shape, u...

AI Technical Summary

Problems solved by technology

This method is simple and easy to implement, but grinding seeds consumes time and electricity, and there are many unavoidable defects:

A large number of fine crystals are produced during the grinding process, which is difficult to count

[0007] 2. The surface of the seed crystal is uneven, which is easy to trap impurities and reduce the quality of the finished product

[0008] 3. The crystal size distribution is very uneven, and the size difference between the larger crystal grains and the scattered fragments after grinding can reach dozens of times

Since the growth rate of the crystal may be related to the particle size of the seed crystal, the difference in the size of the seed crystal will cause the difference in the growth rate of the crystal, resulting in poor uniformity of the finished product

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