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Preparation method of odorless erythritol

A technology for odorless erythritol and a production method, which is applied in the technical field of producing odorless erythritol by using yeast strains, can solve the problems of low product purity and light transmittance, fragile equipment, and loss of dense phase erythritol. Alcohol and other problems, to achieve the effect of wide application range of raw materials, simple process and high yield

Active Publication Date: 2016-08-17
QILU UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, erythritol is lost in the dense phase of the process, the equipment is fragile, the produced product will contain fermentation odor, and the product purity and light transmittance are also low, which cannot meet the needs of customers
[0006] Microbial metabolism of erythritol will produce odor and peculiar smell during the fermentation production process. If the subsequent product extraction process is not properly controlled, the finished product will have a certain peculiar smell. The peculiar smell is very obvious when the product is packaged and opened again. In the form of customers' increasingly stringent requirements for products, affecting the quality and sales of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of production method of odorless erythritol , including the following steps:

[0041] (1) Fermentation broth pretreatment:

[0042]Add HCl or NaOH to adjust the pH to 4.5 through peristaltic addition of HCl or NaOH to the yeast fermentation broth with bacteria, then heat the fermentation broth to 80°C through a tubular heat exchanger, enter the insulation buffer tank, and pump it into the decanter via a centrifugal pump. Centrifuge, 4500rpm centrifugal, continuous separation of bacteria sediment and supernatant;

[0043] (2) Supernatant treatment:

[0044] Pump the treated supernatant in step (1) into the activated carbon In the decolorization tank, after maintaining 80°C for 30 minutes, pump it into a plate-and-frame filter filled with diatomaceous earth to filter, and the filtrate passes through the particle activated carbon After the adsorption column, it is filtered through 0.1μm cardboard and then enters the buffer tank. After filtration, the light tra...

Embodiment 2

[0051] A kind of production method of odorless erythritol , including the following steps:

[0052] (1) Fermentation broth pretreatment:

[0053] Add HCl or NaOH to adjust the pH to 5.0 through peristaltic addition of HCl or NaOH to the yeast fermentation broth with bacteria, then heat the fermentation broth to 75°C through a tubular heat exchanger, enter the insulation buffer tank, and pump it into the decanter via a centrifugal pump. Centrifuge, 4500rpm centrifugation, continuous separation of bacterial sediment and supernatant;

[0054] (2) Supernatant treatment:

[0055] Pump the treated supernatant in step (1) into the activated carbon In the decolorization tank, after maintaining 75°C for 30 minutes, pump it into a plate-and-frame filter filled with diatomaceous earth to filter, and the filtrate passes through the particle activated carbon After the adsorption column, it is filtered through 0.1μm cardboard and then enters the buffer tank. The light transmittance of...

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Abstract

The invention relates to a preparation method of odorless erythritol. The preparation method comprises the following steps of (1) adjusting the pH (potential of hydrogen) value of saccharomycetes fermentation broth with bacteria to 4.5-5.0, heating to 70-80 DEG C, centrifuging and separating, so as to obtain a bacteria precipitate and a supernatant; (2) decoloring and filtering the supernatant obtained in step (1), lowering the temperature to 45-50 DEG C, and desalting; (3) concentrating the desalted liquid in step (2) to the 70-75% mass concentration of supernatant, lowering the temperature to 5-15 DEG C, separating the erythritol crystals, centrifuging, separating, and drying, so as to obtain the erythritol crystal. The preparation method has the advantages that the prepared erythritol has no fermenting odor, the yield of erythritol is high and is more than 98.1%, and the purity is high and is more than 99.6%.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering and relates to a production method of odorless erythritol, in particular to a process for producing odorless erythritol by using yeast strains. Background technique [0002] Erythritol (1,2,3,4-butanethritol) is a natural four-carbon sugar alcohol. Widely present in seaweed, mushrooms, melons, grapes, pears, fermented foods, tissues and body fluids of humans and animals. Erythritol is a white crystalline powder with no peculiar smell and has a sweetness of about 75% of sucrose. Erythritol has the advantages of low energy value, high tolerance to cold, no side effects, and non-cariogenic properties; it has relatively high digestibility and is easily absorbed by the small intestine; erythritol does not affect blood sugar and insulin levels, and is suitable for For diabetics. Erythritol exhibits excellent processing properties compared to most non-sugar sweeteners. Erythritol has...

Claims

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Application Information

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IPC IPC(8): C12P7/18C07C29/76C07C31/24
CPCC07C29/76C12P7/18C07C31/24
Inventor 王腾飞王瑞明王建斌
Owner QILU UNIV OF TECH