Method for compounding arabinose with sucrose

A technology of arabinose and sucrose, applied in food preparation, food science, application, etc., can solve the problems of uneven mixing, loss of appearance and taste of sucrose, and achieve the effect of solving uneven mixing

Inactive Publication Date: 2015-04-29
SHANDONG FUTASTE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product made by this method has two disadvantages: 1. Due to the different grain size of arabinose and sucrose in the directly mixed product, the arabinose will gradually sink due to the small strength of the grain during transportation and storage after mixing evenly. At the bottom of the bag, causing uneven mixing
2. The appearance and taste of the arabinose and sucrose mixed product prepared by granulation have lost the original appearance and taste of sucrose after granulation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Turn on the hot air preheating equipment for 20 minutes and control the hot air temperature to 70°C. After the equipment is preheated, add 2.91 kg of sucrose to the compound equipment and turn off the equipment. Turn on the hot air to preheat the sucrose for 30 minutes.

[0019] Add 300g of the prepared arabinose solution with a mass concentration of 30% and continuously add it to the compounding equipment with a peristaltic pump, and control the adding speed to 15ml / min. The arabinose solution entering the equipment is atomized by the atomizer and then mixed with the fluidized sucrose. It is dried and attached to the surface of cane sugar under the action of hot air. The temperature of the hot air is controlled at 40 and the wind speed is controlled at 12m / S.

[0020] After the arabinose solution is completely added, the hot air is continued for 30 minutes, and the material is discharged to obtain the desired arabinose and sucrose mixed product. Samples were taken 3 times ...

Embodiment 2

[0022] Turn on the hot air preheating equipment for 20 minutes and control the hot air temperature to 75°C. After the equipment has been preheated, add 2.91 kg of sucrose to the compound equipment and turn off the equipment. Turn on the hot air to preheat the sucrose for 20 minutes.

[0023] Use a peristaltic pump to continuously add 900 g of arabinose solution with a mass concentration of 10% to the compounding equipment, and control the adding speed to 10ml / min. The arabinose solution entering the equipment is atomized by the atomizer and mixed with the sucrose in the fluidized state. It is dried and attached to the surface of sucrose under the action of hot air. The temperature of the hot air is controlled at 60℃ and the wind speed is controlled at 10m / S.

[0024] After the arabinose solution is completely added, the hot air is continued for 30 minutes, and the material is discharged to obtain the desired arabinose and sucrose mixed product. Samples were taken 3 times at differ...

Embodiment 3

[0026] Turn on the hot air preheating equipment for 20 minutes and control the hot air temperature to 60°C. After the equipment is preheated, add 1.94 kg of sucrose to the compound equipment and turn off the equipment. Turn on the hot air to preheat the sucrose for 30 minutes.

[0027] Add 120g of the prepared arabinose solution with a mass concentration of 50% and continuously add it to the compounding equipment with a peristaltic pump, and control the adding speed to 5ml / min. The arabinose solution entering the equipment is atomized by the atomizer and mixed with the sucrose in the fluidized state. It is dried and adhered to the surface of sucrose under the action of hot air. The temperature of the hot air is controlled at 80°C and the wind speed is controlled at 8m / S.

[0028] After the arabinose solution is completely added, continue to ventilate the hot air for 20 minutes, and discharge the material to obtain the desired arabinose and sucrose mixed product. Samples were taken...

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PUM

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Abstract

The invention belongs to the field of food processing, and relates to a method for evenly attaching an arabinose solution on the surface of sucrose. The method for compounding arabinose with sucrose comprises the following steps: firstly, turning on hot air preheating equipment, then adding the sucrose raw material to compound equipment, turning off the equipment, and starting hot air to preheat the sucrose into a fluidized state; lastingly adding the prepared arabinose solution into the compound equipment by virtue of a peristaltic pump; atomizing the arabinose solution fed to the equipment by virtue of atomizer and then mixing with the sucrose in the fluidized state; drying and attaching on the sucrose surface under the action of hot air; and completely adding the arabinose solution, further introducing hot air for a period of time, completely drying and emptying to obtain the required product. According to the method for compounding the arabinose with the sucrose, the arabinose and the sucrose are evenly mixed together in an atomizing manner, and are dried and mixed evenly in the atomizing process; and the appearance and the taste of the sucrose are kept invariable.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for uniformly attaching arabinose solution on the surface of sucrose. Background technique [0002] With the continuous development of productivity and the improvement of people's living standards, various functional sugar products have also entered the vision of character. The mixed product of arabinose and sucrose has gradually entered the people’s daily life as a new healthy sugar, but such products currently on the market are mainly simple mixing of sucrose and arabinose or sucrose and arabinose powder After that, the binder is prepared by granulation. The products made by this method have two shortcomings: 1. Directly mixed products have different grain sizes of arabinose and sucrose. After being evenly mixed, during transportation and storage, arabinose will gradually sink due to the low grain strength. At the bottom of the packaging bag, it causes uneven mix...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L33/125
CPCA23V2002/00A23V2250/602A23V2250/628
Inventor 王磊邵竞峰邱学良姜希生李毅袁敏
Owner SHANDONG FUTASTE
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