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

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...

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.