Technology for processing apricot fructose

A processing technology, apricot fructose technology, applied in the field of apricot fructose processing technology, can solve the problems of high calorie, inconvenient use of fructose syrup, low sweetness of beet sugar, etc., to achieve high fructose content, clear and bright appearance, good moisturizing performance effect

Inactive Publication Date: 2011-08-31
彭智雷 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved in the present invention is to overcome the defects of low sweetness, high calorie and inconvenient use of fructose syrup of sucrose and beet sugar, and provide a processing technology of apricot fructose

Method used

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  • Technology for processing apricot fructose
  • Technology for processing apricot fructose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The processing technology of almond fructose, comprises the following steps:

[0032] (1) Material selection: Fresh apricots are used as raw materials. After the fresh apricots are cleaned and selected, they are removed with a pitting machine, and then crushed with a crusher to obtain cloudy apricot juice;

[0033] (2) Enzymolysis: Add pectinase and amylase to the cloudy apricot juice obtained after pretreatment in step (1) for enzymolysis; wherein, the mass of pectinase and amylase are both 0.005% of the mass of cloudy apricot juice %, the time of enzymatic hydrolysis is 0.5 hours, and the temperature is 20°C; judging by the pectin experiment, the pectin enzymolysis reaches 90%, and the juice is squeezed, and the juice extraction rate is 60%.

[0034] (3) Impurity removal: pass the product treated in step (2) through a filter, a vibrating screen and a centrifuge in order to retain the liquid and remove impurities and fibers; among them, the filter is a packed filter, a...

Embodiment 2

[0043] The processing technology of almond fructose, comprises the following steps:

[0044] (1) Material selection: Fresh apricots are used as raw materials. After the fresh apricots are cleaned and selected, they are removed with a pitting machine, and then crushed with a crusher to obtain cloudy apricot juice;

[0045] (2) Enzymolysis: Add pectinase and amylase to the cloudy apricot juice obtained after pretreatment in step (1) for enzymolysis; wherein, the mass of pectinase is 0.01% of the mass of cloudy apricot juice, and the amylase The quality of the turbid apricot juice is 0.02%, the time of enzymatic hydrolysis is 2 hours, and the temperature is 30°C; according to the pectin experiment, the enzymatic hydrolysis of pectin reaches 92%, and the juice is squeezed, and the juice extraction rate is 75%.

[0046] (3) Impurity removal: pass the processed product in step (2) through a filter, a vibrating screen and a centrifuge in order to retain the liquid and remove impuriti...

Embodiment 3

[0055] The processing technology of almond fructose, comprises the following steps:

[0056] (1) Material selection: Fresh apricots are used as raw materials. After the fresh apricots are cleaned and selected, they are removed with a pitting machine, and then crushed with a crusher to obtain cloudy apricot juice;

[0057] (2) Enzymolysis: Add pectinase and amylase to the cloudy apricot juice obtained after the pretreatment in step (1) for enzymolysis; wherein, the quality of pectinase and amylase are both the quality of cloudy apricot juice 0.05%, the enzymolysis time is 4 hours, and the temperature is 45°C; judging by the pectin experiment, the pectin enzymolysis reaches 95%, and the juice is squeezed, and the juice extraction rate is 85%.

[0058] (3) Impurity removal: pass the processed product in step (2) through a filter, a vibrating screen and a centrifuge in order to retain the liquid and remove impurities and fibers; among them, the filter is a packed filter, and the f...

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PUM

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Abstract

The invention relates to a technology for processing apricot fructose, comprising the following processing steps: sorting, carrying out enzymolysis, decontaminating, sterilizing, carrying out secondary enzymolysis and clarification, preheating, carrying out ultrafiltration, decoloring, deacidifying, condensing, sterilizing, cooling and filling. Compared with the common sugar (such as cane sugar, beet sugar and the like), the product obtained by the processing technology has the characteristics of high sweetness and low heat; compared with the fructose corn syrup, the apricot fructose has the characteristics of clear and transparent appearance, high fructose content, good mobility and the like, does not crystallize below zero DEG C, is convenient to use, and is used for the industry of beverage, food, pharmacy and the like.

Description

technical field [0001] The invention belongs to the field of processing nutritional health products, in particular to a processing technology of apricot fructose. Background technique [0002] At present, sucrose and beet sugar used in the food and pharmaceutical industries have the disadvantages of low sweetness and high calories, which are not suitable for diabetics, the elderly and children, and are easy to absorb water; while the appearance of fructose syrup is not clear enough, The fructose content is low, and it is easy to crystallize below zero, so it has poor fluidity and is inconvenient to use, and cannot be widely used in beverage, food, pharmaceutical and other industries. Contents of the invention [0003] The technical problem to be solved by the invention is to overcome the defects of low sweetness, high calorie and inconvenient use of fructose syrup of sucrose and beet sugar, and provide a processing technology of apricot fructose. [0004] In order to solv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A61K31/7004
Inventor 彭智雷张萤
Owner 彭智雷
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