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Method for producing crystalline sorbitol from starch

A technology for crystallizing sorbitol and sorbitol solution, applied in the field of starch deep processing, can solve problems such as control of unfavorable process conditions, difficult product quality assurance, fluctuation of separation effect, etc., and achieves reduction of consumption cost, water saving and environmental protection effect, and simplification of production process. Effect

Inactive Publication Date: 2015-12-16
CHENGDU LIANJIE MEMBRANE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process mainly improves the content of glucose by simulating moving bed chromatographic separation technology to prepare sorbitol products that meet the requirements. However, through actual production, it is found that the chromatographic separation technology process is more complicated, the operating procedures are cumbersome, and the cost is relatively high. Moreover, in industrial production, When using chromatographic separation technology for separation, acid, alkali, calcium chloride, sodium chloride and other chemical reagents are often used to transform, regenerate and clean the chromatographic separation resin used, which increases the discharge of three wastes and is not conducive to the environment. In addition, as the production proceeds, the effective separation medium calcium and sodium in the resin will continue to be lost. Therefore, the separation effect will fluctuate greatly with the continuous regeneration of the separation resin, and the product quality is not easy to guarantee, which is not conducive to Control of process conditions in production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: A kind of method that takes starch as raw material to produce crystalline sorbitol, it comprises the following steps:

[0036] S1. Starch sizing: add water at 30°C to the starch for sizing, control the concentration of the starch milk after sizing to 15 degrees Baume, add lye to make the pH of the starch milk 5;

[0037]S2. Liquefaction: Add high-temperature-resistant α-amylase to the starch milk after step S1 sizing, put it into a continuous liquefier for liquefaction, the number of liquefaction is twice, and the injection temperature for the first liquefaction is controlled to be 100 °C, the injection temperature of the second liquefaction is 130 °C, the DE value of liquefaction to glucose is 13%, and the dry matter percentage concentration of the liquefaction liquid is 30%; Add 0.3L of high temperature resistant α-amylase with an enzyme activity of 20000u / ml to the starch meter;

[0038] S3. Saccharification: Cool down the liquefied liquid to 55°C, adjus...

Embodiment 2

[0048] Example 2: A kind of method that takes starch as raw material to produce crystalline sorbitol, it comprises the following steps:

[0049] S1. Starch sizing: add water at 40°C to the starch for sizing, control the concentration of the starch milk after sizing to 25 degrees Baume, add lye to make the pH of the starch milk 6;

[0050] S2. Liquefaction: Add high-temperature-resistant α-amylase to the starch milk after step S1 sizing, put it into a continuous liquefier for liquefaction, the number of liquefaction is twice, and the injection temperature for the first liquefaction is controlled to be 115 °C, the injection temperature for the second liquefaction is 150 °C, the DE value of liquefaction to glucose is 17%, and the dry matter percentage concentration of the liquefaction liquid is 35%; Add 0.5L of high temperature resistant α-amylase with an enzyme activity of 20000u / ml to the starch meter;

[0051] S3. Saccharification: Cool down the liquefied liquid to 65°C, ad...

Embodiment 3

[0061] Example 3: A kind of method that takes starch as raw material to produce crystalline sorbitol, it comprises the following steps:

[0062] S1. Starch sizing: add water at 34°C to the starch for sizing, control the concentration of the starch milk after sizing to 18 degrees Baume, add lye to make the pH of the starch milk 5.3;

[0063] S2. Liquefaction: Add high-temperature-resistant α-amylase to the starch milk after step S1 sizing, put it into a continuous liquefier for liquefaction, the number of times of liquefaction is two times, and the injection temperature for the first liquefaction is controlled to be 105 °C, the injection temperature for the second liquefaction is 138 °C, the DE value of liquefaction to glucose is 15%, and the dry matter percentage concentration of the liquefaction liquid is 32%; Add 0.4L of high temperature resistant α-amylase with an enzyme activity of 20000u / ml to the starch meter;

[0064] S3. Saccharification: Cool down the liquefied liq...

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Abstract

The invention discloses a method for producing crystalline sorbitol from starch, which comprises the following steps: starch size mixing, liquification, saccharification, impurity removal, deacidification and desalting, nanofiltration purification, membrane concentration, concentration by evaporation, hydrogenation, settling and decolorization, continuous ion membrane desalting and concentration, and after-treatment. The method disclosed by the invention has the advantages of high production efficiency, short technical process, low production cost, low energy consumption, energy saving and water saving. The prepared crystalline sorbitol product has high purity, and can satisfy the requirements for application in the fields of food, Vc and other industries.

Description

technical field [0001] The invention belongs to the technical field of starch deep processing, and in particular relates to a method for producing crystalline sorbitol by using starch as a raw material. Background technique [0002] Sorbitol, also known as sorbitol, has a molecular formula of C 6 h 14 o 6 , with a molecular weight of 182.17, white hygroscopic powder or crystalline powder, flakes or granules or colorless transparent viscous liquid, odorless. Depending on the crystallization conditions, the melting point varies within the range of 88-102°C, and the relative density is about 1.49. It is easily soluble in water (1g is dissolved in about 0.45ml of water), slightly soluble in ethanol and acetic acid, and has a cool and sweet taste, with a sweetness of about It is 0.7 times that of sucrose, and its calorific value is similar to that of sucrose. It has low sugar, low calorific value, non-cariogenic and other common sugar alcohols and unique moisture retention, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/18C12P19/14C07H3/02C07H1/06C07C31/26C07C29/76
CPCY02P20/10Y02P20/50
Inventor 邱全国
Owner CHENGDU LIANJIE MEMBRANE TECH
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