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Method utilizing enzyme to catalyze H2O2 to discolor sugar juice

A technology of H2O2 and sugar juice, applied in the field of reducing the color value of sugar juice, can solve the problems of affecting product quality, affecting product grade, easy discoloration, etc., and achieve the effect of improving food safety, improving product grade, and low cost

Inactive Publication Date: 2010-07-07
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The unremoved polyphenols enter the crystal during the sugar cooking process, affecting product quality
If the phenolic substance contained in the crystal is more than a certain value, it is easy to change color during storage and affect the grade of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Adding peroxidase and H to the mixed juice in the pressing workshop 2 o 2 Mixture, peroxidase dilution concentration is 0.05%, H 2 o 2 The dilution concentration is 0.02%. After dilution, it is mixed at a ratio of 8:1. The dosage depends on the phenol content of the mixed juice. The reaction time is 20 minutes from the addition to the sulfur fumigation, and the removal rate of polyphenols is 17.82%.

Embodiment 2

[0024] Adding peroxidase and H 2 o 2 Mixture, peroxidase dilution concentration is 0.05%, H 2 o 2 The dilution concentration is 0.02%. After dilution, it is mixed at a ratio of 6:2. The dosage is determined according to the color value of the clear juice. The dosage is 0.1ppm-10ppm. There is no need to add a stirring device, and it is mixed and reacted during the pumping process. The reaction time From the addition to the end of the evaporation process, a total of 60 minutes, the removal rate of polyphenols was 59.53%, and the color value decreased by 42.25%.

Embodiment 3

[0026] Add peroxidase and H to the crude syrup from the evaporation section 2 o 2 Mixture, peroxidase dilution concentration is O.01%, H 2 o 2 The dilution concentration is 0.01%. After dilution, mix it in a ratio of 1:8. The dosage depends on the color value of the syrup. Reaction, the reaction time is 30 minutes from adding to before entering the sugar tank, the removal rate of polyphenols is 76.07%, and the color value is reduced by 51.42%.

[0027] As a kind of transformation of the embodiment of the present invention, also can be used for the sugar juice of beet sugar factory, and as required, combine peroxidase with H 2 o 2 At the same time, add any two, three or four kinds of mixed juice, exudate juice, clear juice, rough syrup or redissolved syrup respectively. The dosage depends on the color value of the syrup. The amount of oxidase is 0.1ppm~10ppm of the weight of various sugar juices, and its total consumption is no more than 30ppm of the total weight of variou...

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PUM

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Abstract

The invention discloses a method utilizing enzyme to catalyze H2O2 to discolor sugar juice. The method includes the following steps: in the clearing technique of the sugarcane or beet sugar manufacturing process, peroxidase and the H2O2 are adopted to discolor the sugar juice; the peroxidase and the H2O2 are diluted by softened water, the diluted concentration of the peroxidase is within 0.01 to 0.1%, and the diluted concentration of the H2O2 is within 0.01 to 0.05%; the peroxidase and the H2O2 are mixed together according to the proportion of 1:8 to 8:1 so as to obtain peroxidase mixed solution; finally, the peroxidase mixed solution is added to the sugar juice to discolor the sugar juice. The method in the invention can effectively remove polyphenols in the sugar juice, lower the color value, improve the product quality of white granulated sugar, reduce the residual sulfur content, and advance the product grade.

Description

technical field [0001] The invention relates to a method for reducing the color value of sugar juice in the sugar production process, in particular to a method of using enzymes to catalyze H 2 o 2 A method of decolorizing sugar juice. technical background [0002] The pigments contained in sugarcane itself are divided into two categories: fat-soluble and water-soluble. Fat-soluble pigments are basically insoluble in water, and most of them can be removed when adding ash and heating without affecting product quality. Water-soluble pigments are mainly various polyphenols. They are the main cause of the color in white granulated sugar and all kinds of sugar. Studies have shown that in the current sugar refining process clarification methods, sulfite clarification can remove about 30% of phenolic substances in mixed juice, and carbonic acid clarification can remove about 50%. The unremoved polyphenols enter the crystals during the sugar cooking process, affecting product qual...

Claims

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Application Information

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IPC IPC(8): C13D3/08C13B20/08
Inventor 陆海勤陈永生谢彩锋李凯李淑贞杨同香
Owner GUANGXI UNIV
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