Fruit sugar refining method

A fruit and saccharin technology, applied in chemical instruments and methods, monosaccharides, sugar derivatives, etc., can solve the problems of low product purity, fructose loss and waste, low concentration and content, etc., achieve high concentration efficiency and increase production capacity , the effect of high degree of uniformity

Inactive Publication Date: 2017-01-25
HEBEI LVNUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fructose and glucose are isomers, the two are difficult to separate, usually the fructose obtained will contain more glucose, resulting in low product purity
[0003] In the prior art, fructose is mostly obtained through methods such as juicing-filtration-evaporation or alcohol extraction, but these methods all have low concentration and content, resulting in a large amount of fructose loss and waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Fruit quality inspection.

[0046] (2) Fruit cleaning. The specific steps are:

[0047] 1) First-level flow rate cleaning: the fruit enters the cleaning channel through the material platform, and is transported by a 100-meter water flow. During the transportation, preliminary cleaning is performed; there is a sedimentation tank on the transportation channel, and the sediment in the fruit passes through the sedimentation tank. Deposited here, the primary circulation pool is equipped with a grid machine to screen out the weeds and leaves of the fruit;

[0048] 2) Secondary flow rate cleaning: After the fruit is cleaned by the primary flow rate, it is lifted by the secondary elevator and transported by the secondary water flow, and the impurities, silt, dust and fruit stems on the fruit surface are further removed during the secondary water flow transportation. ;During the lifting process of the secondary hoist, 100~120 sets of high-pressure nozzles are used to spray...

Embodiment 2

[0076] Same as Example 1, the difference is that in step B) of enzymolysis, compound pulp enzyme with 5% pulp mass is added in one enzymolysis, and the enzymolysis time is 1 hour; the pasteurization temperature before step E) is 95°C, The sterilization time is 30s; the enzymatic hydrolysis time in the second enzymatic hydrolysis of step F) is 1.5 hours; the added amount of compound pulp enzyme is 2% of the original juice mass. The operating pressure in decolorization is 3MPa.

Embodiment 3

[0078] Same as Example 1, the difference is that in step B) of enzymolysis, a compound pulp enzyme with 4.5% of the pulp mass is added in one enzymolysis, and the enzymolysis time is 1.2 hours; the pasteurization temperature before step E) is 93°C, The sterilization time is 40s; the enzymatic hydrolysis time in the second enzymatic hydrolysis of step F) is 1.2 hours; the amount of compound pulp enzyme added is 2.5% of the original juice mass. The operating pressure in decolorization is 5MPa.

[0079] Effect example The physicochemical index of embodiment 1~3 product:

[0080] Fructose content: ≥90%, light transmittance (T625nm): ≥95%, color value (T440nm): ≥95%.

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Abstract

The invention relates to a fruit sugar refining method which comprises the following steps: (1) fruit quality inspection, (2) fruit cleaning, (3) breaking, (4) enzymolysis, (5) membrane concentration, (6) decoloration, (7) desalination, (8) purification, (9) post-treatment and (10) finished product filling. A fruit sugar concentration in a fruit sugar product produced by the method can reach 90% or higher. The product has high color value stability and no crystallization, and is low in production cost and high in production efficiency.

Description

technical field [0001] The invention relates to a method for finely extracting fruit fructose. Background technique [0002] The main sugar components in fruits are fructose, glucose and sucrose, but the sucrose content is very low. Fructose and glucose are isomers, and it is difficult to separate the two. Usually, the obtained fructose will contain more glucose, resulting in low purity of the product. [0003] In the prior art, fructose is mostly obtained through methods such as juicing-filtration-evaporation or alcohol extraction, but these methods all have problems such as low concentration and content, resulting in a large amount of fructose being lost and wasted. Contents of the invention [0004] In order to overcome the above problems, the present invention provides a method for refining fruit fructose. [0005] The present invention adopts following technical scheme: [0006] A method for finely extracting fruit fructose, comprising the following steps: [0007...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H3/02C07H1/06C12P19/02C12P19/14
CPCC07H3/02C07H1/06C12P19/02C12P19/14
Inventor 于征姜海滨牛丽英马庆祝李书光
Owner HEBEI LVNUO FOOD
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