Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Technology for processing apricot fructose

A processing technology and apricot fructose technology, applied in the field of apricot fructose processing technology, can solve the problems of inconvenient use of fructose syrup, low sweetness of beet sugar and high calorie, and achieve a clear and translucent appearance, high fructose content and convenient use. Effect

Inactive Publication Date: 2013-05-22
彭智雷 +1
View PDF3 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Technology for processing apricot fructose
  • Technology for processing apricot fructose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The processing technology of apricot fructose includes the following steps:

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

[0033] (2) Enzymatic hydrolysis: pectinase and amylase are added to the apricot juice obtained after step (1) pretreatment for enzymatic hydrolysis; wherein the quality of pectinase and amylase are both 0.005 of the quality of apricot juice %, the enzymatic hydrolysis time is 0.5 hours, and the temperature is 20°C; through the pectin experiment, the pectin enzymatic hydrolysis reaches 90%, and the juice is extracted, and the juice extraction rate is 60%.

[0034] (3) Impurity removal: Pass the product processed in step (2) through a filter, a vibrating screen and a centrifuge in order to retain the liquid and remove impurities and fibers; the filter is a filler type filter, the filler is quar...

Embodiment 2

[0043] The processing technology of apricot fructose includes the following steps:

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

[0045] (2) Enzymatic hydrolysis: pectinase and amylase are added to the apricot juice obtained after step (1) pretreatment for enzymatic hydrolysis; wherein the quality of pectinase is 0.01% of the quality of the apricot juice, and the amylase The quality of the apricot juice is 0.02%, the enzymolysis time is 2 hours, and the temperature is 30℃; through the pectin experiment, the pectin enzymolysis reaches 92%, and the juice extraction rate is 75%.

[0046] (3) Impurity removal: Pass the product processed in step (2) through a filter, a vibrating screen and a centrifuge in order to retain liquid and remove impurities and fibers; the filter is a filler type filter, the filler is activated carb...

Embodiment 3

[0055] The processing technology of apricot fructose includes the following steps:

[0056] (1) Material selection: Fresh apricots are used as raw materials. After the fresh apricots are cleaned and sorted, they are cored with a corer, and then crushed with a crusher to obtain the muddy apricot juice;

[0057] (2) Enzymatic hydrolysis: pectinase and amylase are added to the apricot juice obtained after the pretreatment in step (1) for enzymatic hydrolysis; among them, the quality of pectinase and amylase is the quality of apricot juice. 0.05%, the enzymatic hydrolysis time is 4 hours, and the temperature is 45°C; through the pectin experiment, the pectin enzymatic hydrolysis reaches 95%, 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; the filter is a filler type filter, and the filler is polyhexene particles ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/09A61K31/7004
Inventor 彭智雷张萤
Owner 彭智雷
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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