A healthy substitute sugar and method for preparing healthy substitute sugar with liquid fermentation technology

A healthy and fermenter technology, applied in the direction of food science, etc., can solve the problems of consumption limit and consumption group, introduction of chemical components, difficult to expand production, etc., to achieve the effect of easy control of physical and chemical conditions, wide range of sources, and low price

Active Publication Date: 2019-08-27
AMOY FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most functional sugar alcohols such as xylitol and maltitol are used to partially replace sucrose. However, when people consume functional sugar alcohols such as xylitol and maltitol, they will have adverse consequences such as diarrhea and abdominal distension. and eating groups are partially restricted
Most of the existing technologies prepare functional sugars by mixing several sugars by melting or vacuum concentration, but the cost of raw materials in this method is high, and it is not easy to expand production; the preparation of arabinose and fructose by using plant materials usually requires acid hydrolysis, etc. Chemical method, not only the process is complicated, but also has the potential risk of introducing chemical components

Method used

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  • A healthy substitute sugar and method for preparing healthy substitute sugar with liquid fermentation technology
  • A healthy substitute sugar and method for preparing healthy substitute sugar with liquid fermentation technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 1) Preparation of corn husk enzymatic hydrolysis solution: After crushing corn husks, pass through a 60-mesh sieve, add purified water at a weight ratio of 1:8, adjust the pH value to 6.0, and stir at 120 rpm / min, according to the dry matter of corn husks. Add hemicellulose degrading compound enzyme at 6.0%, control the enzymolysis temperature at 80 ℃, enzymolysis time 30 h, and then filter through plate and frame filter press to remove waste residue, and the weight percentage concentration of sugar in the obtained enzymolysis solution is 30% ;

[0044] Preparation of Jerusalem artichoke juice: wash and weigh fresh Jerusalem artichoke, heat at 100°C for 5 minutes to inactivate enzymes, add appropriate amount of 80°C water to crush, press filter with double-layer 100-mesh filter cloth, add appropriate amount of hot water to the filter residue and repeat press filter, mix the filtrate to volume 100 g of Jerusalem artichoke, 100 mL of juice, sterilized at 110°C for 30 min;...

Embodiment 2

[0049] 1) Preparation of corn husk enzymatic hydrolysis solution: After crushing corn husks, pass through a 60-mesh sieve, add purified water at a weight ratio of 1:3, adjust the pH value to 5.0, and stir at 50 rpm / min, according to the dry matter of corn husks. Add hemicellulose degradation compound enzyme at 0.3%, control the enzymolysis temperature at 45°C, enzymolysis time 8 h, then filter through plate and frame filter press to remove waste residue, the weight percentage concentration of sugar in the obtained enzymolysis solution is 10% ;

[0050] Preparation of Jerusalem artichoke juice: wash and weigh fresh Jerusalem artichoke, heat at 100°C for 5 minutes to inactivate enzymes, add appropriate amount of 80°C water to crush, press filter with double-layer 100-mesh filter cloth, add appropriate amount of hot water to the filter residue and repeat press filter, mix the filtrate to volume 100 g of Jerusalem artichoke, 100 mL of juice, sterilized at 110°C for 30 min;

[005...

Embodiment 3

[0055] 1) Preparation of corn husk enzymatic hydrolysis solution: After crushing corn husks, pass through a 60-mesh sieve, add purified water at a weight ratio of 1:12, adjust the pH value to 5.5, and stir at 80 rpm / min, according to the dry matter of corn husks Add hemicellulose degrading compound enzyme at 3.0%, control the enzymolysis temperature at 60°C, and enzymolysis time for 40 hours, then filter through a plate and frame filter press to remove waste residue, and the weight percentage concentration of sugar in the obtained enzymolysis solution is 20% ;

[0056] Preparation of Jerusalem artichoke juice: wash and weigh fresh Jerusalem artichoke, heat at 100°C for 5 minutes to inactivate enzymes, add appropriate amount of 80°C water to crush, press filter with double-layer 100-mesh filter cloth, add appropriate amount of hot water to the filter residue and repeat press filter, mix the filtrate to volume 100 g of Jerusalem artichoke, 100 mL of juice, sterilized at 110°C fo...

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Abstract

The invention relates to the technical field of food, in particular to healthy substitute sugar and a method for preparing healthy substitute sugar through a liquid state fermentation technology.The healthy substitute sugar comprises, by mass, 40-90% of L- arabinose, 10-60% of fructose, 0-10% of xylose and 0-10% of glucose.The preparation method comprises the steps of preparation of corn bran enzymatic hydrolysate and jerusalem artichoke juice; culture of strains; fermentation and culture; centrifugal filtration, decoloration and vacuum concentration, so that the substitute sugar is obtained.Syrup of the substitute sugar is subjected to centrifugal separation and spray drying, and the substitute sugar can be made into substitute powdered sugar.The obtained healthy substitute sugar is applicable to people who are forbidden from eating cane sugar and people who love sweet food but are worried about that sweet food affects health.The required raw materials are wide in source and low in price, the physicochemical condition is easy to control, the production cycle is short, the healthy substitute sugar is stable in quality and high in yield, it is convenient to conduct industrialized production, and the preparation method is not controlled by seasons.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a healthy sugar substitute and a method for preparing the healthy sugar substitute by liquid fermentation technology. Background technique [0002] Sugar is one of the important substances for human beings to survive, one of the three main nutrients for the human body, and the main source of heat energy for the human body. "Sugar" as commonly consumed generally refers to sucrose. Each gram of sugar contains about 4 calories. If you consume too much and cannot consume it in time, the excess calories will be converted into fat. In addition, excessive intake of foods and drinks containing added sugar will cause blood sugar to rise rapidly, resulting in increased insulin in the blood; insulin will make the body store fat more efficiently, cause obesity, and increase the risk of chronic diseases such as cardiovascular disease. So some experts believe that sugar is more harmful to the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/125
Inventor 赵金梁赵发
Owner AMOY FOOD LTD
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