Method for extracting sugar from residual sugar liquor in production of preserved fruits

A technology of sugar liquid and preserved fruit, which is applied in the direction of sugar production, sucrose production, sugar production, etc., can solve the problems of pollution, waste of the environment, and insufficient utilization of the remaining sugar liquid of preserved fruit, so as to control environmental pollution and reduce The effect of production costs

Active Publication Date: 2012-09-12
合浦果香园食品有限公司
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for extracting sugar from the leftover sugar solution of preserved fruit, which overcomes the shortcomings of the traditional production of the leftover sugar solution from preserved fruit that cannot be fully utilized, resulting in waste and environmental pollution.

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Filtration and dilution: Take 30 tons of residual sugar solution from the production of preserved mango, filter it with an 80-mesh filter, add 60 tons of water to the filtrate and dilute to a sugar content of 13-15°Bx, and obtain the diluted residual sugar solution for subsequent use;

[0016] 2. Enzyme hydrolysis: heat the diluted residual sugar solution to 80°C, then cool naturally to 50-55°C, add enzyme preparations RAPIDASE PRESS (Guangzhou Pailinmei): 150ppm and HAZYME DCL (Guangzhou Pailinmei): 50ppm, carry out Enzymatic hydrolysis for 1.5 hours, filtering, so that the pulp content in the diluted residual sugar solution is less than 1%, and the enzymatic hydrolysis residual sugar solution is obtained for use;

[0017] 3. Ultrafiltration: In the ultrafiltration equipment, the enzymatic residual sugar solution is circulated and ultrafiltered at a feed rate of 95-100T / h, so that the color of the enzymatic residual sugar solution after ultrafiltration is calculated ...

Embodiment 2

[0021] 1. Filtration and dilution: Take 30 tons of leftover sugar solution for producing dried pineapple fruit, filter it with an 80-mesh filter, add 60 tons of water to the filtrate and dilute it to a sugar content of 13-15°Bx, and obtain the diluted leftover sugar solution for subsequent use;

[0022] All the other methods are identical with embodiment 1; Obtain pineapple syrup.

Embodiment 3

[0024] 1. Filtration, dilution: get 30 tons of leftover sugar liquid for producing sweet orange preserved fruit, filter with 80 mesh filter screens, add 60 tons of water to the filtrate and dilute to sugar content 13-15 ° Bx, obtain the diluted leftover sugar liquid for subsequent use;

[0025] All the other methods are identical with embodiment 1; Obtain mandarin orange syrup.

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 discloses a method for extracting sugar from residual sugar liquor in production of preserved fruits. The sugar content of sugar solution, namely a by-product in processing, generated in the production of the preserved fruits reaches 30% to 40%, but in the conventional production process of the preserved fruits, the sugar solution is always abandoned due to the lack of an ideal sugar extraction method. The method comprises the measures of filtration, dilution, enzymolysis, ultrafiltration, decoloration and concentration to extract the sugar from the residual sugar liquor in the production of the preserved fruits; and the sugar degree of obtained syrup reaches 70 degrees Bx, the sugar content of the syrup reaches 70%, and the mixed syrup contains fructose, glucose and sucrose. The method can be used for realizing the comprehensive utilization of the residual sugar liquor in the production of the preserved fruits of preserved fruit production enterprises, reducing the production costs of the preserved fruits, controlling the environment pollution caused by the preserved fruit production enterprises, thus achieving multiple purposes, and serving as a powerful measure for promoting the technical progress of the preserved fruit production enterprises.

Description

technical field [0001] The invention relates to a method for extracting sugar from preserved fruit and belongs to the technical field of fruit processing. Background technique [0002] There are glucose and fructose in the fruit, and in the production of preserved fruit, it is necessary to ooze out the fruit juice. The method of treatment is to add sugar to the fruit to be processed. Under the action of osmotic pressure, the water in the fruit will It will ooze out, and the oozing liquid contains both fruit juice and added sugar. These sugary solutions produced during the processing are by-products of the processing process, and the sugar content reaches 30-40%. Fructose also contains glucose and sucrose. In the traditional production process of preserved fruit, because there is no ideal way to extract sugar from this sugary solution, it is often discarded. Obviously, discarding this sugary solution will cause waste and pollute the environment. This sugar-containing soluti...

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
IPC IPC(8): C13K11/00C13K1/00C13B35/00
Inventor 黄辛满桂富宁进辉陈铭裕韦勇
Owner 合浦果香园食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap