Technology for producing fructose-glucose syrup containing 90% of fructose from rice

Abstract

The invention provides a technology for producing fructose-glucose syrup containing 90% of fructose from rice. The technology comprises steps of: rice immersing and milling; a first spray liquefaction; a second spray liquefaction; saccharification; a first decolouring; a first ion exchange; isomerization; a second decolouring; a second ion exchange; nanofiltration membrane separation; reverse osmosis membrane separation; and last evaporation concentration for obtaining fructose-glucose syrup containing 90% of fructose. The invention overcomes defects of a prior art, such as multiple steps, large energy consumption, strong labor intensity, large waste water discharge and high concentration of discharged waste water, etc. A nanofiltration membrane separation and a reverse osmosis technology are employed, and technical processes are optimized, so as to simplify process steps, lower energy consumption and increase output.

Description

technical field [0001] The invention relates to a production process of fructose syrup, more specifically a process for producing fructose syrup with a content of 90% by using rice. Background technique [0002] The fructose syrup is obtained by double-enzyme liquefaction and saccharification, and the sugar solution is obtained by membrane filtration, enzymatic isomerization, separation, concentration, chromatographic separation, and refining to obtain fructose syrup with a fructose content of more than 90% and fructose syrup with a glucose content of about 5%. glucose syrup. F90 fructose syrup is colorless and odorless, has good fluidity at room temperature, is easy to use, has the same sweetness as sucrose, but tastes better than sucrose, can completely replace sucrose in beverage production and food processing, and has been widely used as a substitute for sucrose. Moreover, it has a more mellow flavor than it, and can maintain the original fruit flavor of fruit juice dri...

AI Technical Summary

Problems solved by technology

[0003] There are following problems in traditional technology: 1, because the distribution coefficient of fructose and glucose on the separation medium is similar, their separation factors are very small, and the effect of only adopting chromatographic separation is relatively poor

2. Most of the separated products are blended with fructose syrup containing 42% fructose to make 55% fructose syrup, and the finished product is single

3. Due to the small separation factor and long separation time of fructose and glucose, the consumption of deionized water is large, and the energy consumed for the concentration of finished products also increases accordingly

4. The process is complicated, the equipment investment is large, and the maintenance is difficult, which is not applicable to the small and medium-sized starch sugar factories in my country

[0004] In addition, traditional syrup clarification and filtration equipment cannot effectively separate impurities such as soluble proteins, colloids, impurity polysaccharides, and submicron particles in syrup, and the light transmittance of the filtrate is very low. Product quality and yield have a great impact; at the same time, there are many steps in the traditional process, large water consumption, high labor intensity, large wastewater discharge and high concentration, etc.

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