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A process for simultaneous production of lactulose and tagatose

A lactulose and process technology, applied in the field of simultaneous production of lactulose and tagatose, can solve the problems of low purity of lactulose, difficulty in crystallization, and insufficient utilization of lactulose, so as to achieve full utilization of resources, good separation effect, and efficient operation low cost effect

Active Publication Date: 2011-12-28
山东绿健生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional lactulose production, some of them sell their mixed syrup directly; some purify lactulose, remove miscellaneous sugars including galactose, and crystallize lactulose to produce crystalline lactulose, but the purification method adopted The prepared lactulose has low purity, difficult crystallization, and poor crystallization effect. At the same time, the remaining galactose and miscellaneous sugars after lactulose purification are treated as waste and have not been fully utilized.

Method used

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  • A process for simultaneous production of lactulose and tagatose
  • A process for simultaneous production of lactulose and tagatose

Examples

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Effect test

Embodiment 1

[0030] Example 1: Weigh 50kg of lactose, add deionized water to make the lactose aqueous solution mass concentration 40%, then add 2.5kg of anhydrous sodium salt, heat to 110°C after reflux with condensed water, and maintain 110°C for isomerization for 3 hours, then cool , activated carbon decolorization, ion exchange, evaporation and concentration to carry out lactose crystallization, centrifuged to obtain lactulose syrup with a lactose content of 8.86%, a lactulose content of 70.15%, and a galactose content of 20.04%; the mass concentration of the obtained lactulose syrup was adjusted to 50% , enter the ternary sequential simulated moving bed at a speed of 3.0L / h, and separate at 60°C with a switching time of 17 minutes, the purity of the lactulose component is 91.17%, and the purity of the galactose component is 70.32%; Concentrate the purified lactulose component to 85%, add lactulose seed crystals at 2.0%, and then cool, the cooling rate is 0.3°C / h at 60-50°C, 0.5°C / h at 5...

Embodiment 2

[0031]Example 2: Weigh 50kg of lactose, add deionized water to make the lactose aqueous solution mass concentration 60%, then add 5kg of anhydrous sodium salt, heat to 120°C after refluxing condensed water, and maintain 120°C for isomerization for 1 hour, cool, Activated carbon decolorization, ion exchange, evaporation and concentration are followed by lactose crystallization. After centrifugation, a lactulose syrup with a lactose content of 9.23%, a lactulose content of 68.21%, and a galactose content of 21.82% is obtained; the mass concentration of the obtained lactulose syrup is adjusted to 60%. Enter the three-way sequential simulated moving bed at a speed of 2.0L / h, and separate at 50°C and a switching time of 21 minutes to obtain a lactulose component with a purity of 89.88% and a galactose component with a purity of 75.43%; The purified lactulose component was concentrated to 90%, added lactulose seed crystals at 1.0%, cooled the syrup from 60°C to 15°C at a speed of 0.5...

Embodiment 3

[0032] Example 3: Weigh 50kg of lactose, add deionized water to make the mass concentration of lactose aqueous solution 20%, then add 0.5kg of anhydrous sodium salt, heat to 90°C after reflux with condensed water, and maintain 90°C for isomerization for 6h, cool , activated carbon decolorization, ion exchange, evaporation and concentration to carry out lactose crystallization, after centrifugation to obtain lactulose syrup with a lactose content of 9.37%, a lactulose content of 66.57%, and a galactose content of 23.05%; the mass concentration of the obtained lactulose syrup was adjusted to 40% , enter the three-way sequential simulated moving bed at a speed of 4.0L / h, and separate at 50°C with a switching time of 13 minutes. The purity of the lactulose component is 90.08%, and the purity of the galactose component is 78.53%; Concentrate the purified lactulose component to 75%, add lactulose seed crystals at 5.0%, and then cool, the cooling rate is 0.8°C / h at 60-50°C, 0.5°C / h at...

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Abstract

The invention discloses a technology for simultaneously producing lactulose and tagatose. According to the technology, lactose is used as a raw material; and while simultaneously producing lactulose, a by-product galactose is utilized to produce tagatose, thus fully utilizing resources. The technology provided by the invention comprises the following steps of: (1) allowing lactose to undergo refluxing and isomerization, followed by evaporation, cooling and crystallization to obtain a mixed liquid; (2) carrying out decolouring and ion exchange on the mixed liquid, followed by simulated moving bed separation?? to obtain a lactose component, a lactulose component and a galactose component; (3) allowing the lactulose component to undergo evaporative concentration, followed by crystallization,centrifugation and drying to obtain crystal lactulose; (4) allowing the galactose component to undergo isomerization to obtain a galactose isomerization liquid; (5) neutralizing the galactose isomerization liquid by the use of acid, followed by extraction filtration to remove deposits to obtain a tagatose slurry; (6) carrying out evaporative concentration on the tagatose slurry, followed by decolouring and ion exchange to obtain a clean fluid; (7) carrying out simulated moving bed separation on the clean fluid to obtain a tagatose slurry; and (8) carrying out evaporative concentration on the tagatose slurry, followed by crystallization, centrifugation and drying to prepare crystal tagatose.

Description

technical field [0001] The invention relates to a process for simultaneously producing lactulose and tagatose. Background technique [0002] Lactulose is a disaccharide. The glucose in the lactose molecule is replaced by fructose, which is lactulose, which is slightly sweeter than lactose. Lactulose is not only a good sweetener, but also has physiological functions such as invigorating the stomach, moistening the intestines, and preventing constipation. It can also be used as a functional additive for dairy products, beverages, infants and elderly foods, and can also be made into health drinks For direct consumption. In addition, lactulose has obvious curative effect on the treatment of liver disease and brain disease, so this is a new generation of health care products with medicinal and health value, but also has huge economic benefits, and its preparation research and development application has become a research hotspot. [0003] Tagatose is an "epimer" of fructose, a...

Claims

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Application Information

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IPC IPC(8): C13K5/00C13K11/00
Inventor 信成夫景文利任尚美于丽
Owner 山东绿健生物技术有限公司
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