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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com