Method for preparing high-purity fruit fructose

A high-purity, fructose technology, applied in sugar production, fructose production, sugar production and other directions, can solve the problems of fructose loss and waste, low product purity, low concentration and content, etc., to improve production capacity and high concentration efficiency. , the effect of a high degree of homogeneity

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0042] (1) Fruit quality inspection.

[0043] (2) Fruit cleaning.

[0044](3) Broken. Two-stage crushing is adopted. Firstly, the washed raw fruit is crushed into primary fruit pulp by the high-speed operation of the hammer in the first crusher, and then sent to the slurry collection buffer tank by screw pump; the primary pulp of the slurry collection buffer tank The fruit pulp enters the second crusher, the screen hole of the second crusher is 1 / 4~1 / 3 of the screen hole of the first crusher, and the beating time of the second crusher is 1.2~1 / 3 of that of the first crusher. 1.5 times, and finally get fruit pulp. After the secondary crushing, the particle size of the fruit pulp is further reduced, which is beneficial to the enzymatic hydrolysis of the subsequent process and the improvement of the pressing efficiency.

[0045] (4) Enzymatic hydrolysis. The steps are:

[0046] A) Heating and precooking: the fruit pulp is transported to the semi-open pulp cooking equipment f...

Embodiment 2

[0070] Same as Example 1, the difference is that, i) isomerization: for the decolorized original juice, add 2% MgSO of the original juice quality 4 As an activator, add 5% of the original juice mass CoSO 4 As a stabilizer, adjust the pH to 8.5, heat to 70°C, and pump it into the immobilized glucose isomerase column without interruption, with a flow rate of 6m 3 / h, the glucose in the fruit juice is partially converted into fructose.

[0071] ii) Chromatographic separation: After step i) isomerization, the raw juice is pumped into the chromatographic separation and adsorption tower, and the tower is filled with strong acid ion exchange resin or calcium salt type molecular sieve; after analysis, fructose and glucose are obtained; glucose is subjected to step i again ) into fructose, and then enter the chromatographic separation system for recycling; the particle size of the filler is 0.4mm, and the eluent is pure water.

Embodiment 3

[0073] Same as Example 1, the difference is that, i) isomerization: for the decolorized original juice, add 1.5% of the original juice quality MgSO 4 As an activator, add 4% CoSO by the mass of the original juice 4 As a stabilizer, adjust the pH to 7.0, heat to 65°C, and pump it into the immobilized glucose isomerase column without interruption, with a flow rate of 5m 3 / h, the glucose in the fruit juice is partially converted into fructose.

[0074] ii) Chromatographic separation: After step i) isomerization, the raw juice is pumped into the chromatographic separation and adsorption tower, and the tower is filled with strong acid ion exchange resin or calcium salt type molecular sieve; after analysis, fructose and glucose are obtained; glucose is subjected to step i again ) into fructose, and then enter the chromatographic separation system for recycling; the particle size of the filler is 0.35mm, and the eluent is pure water.

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Abstract

The invention relates to a method for preparing high-purity fruit fructose. The method comprises the following steps: (1) testing the quality of fruit; (2) washing the fruit; (3) crushing; (4) performing enzymolysis; (5) performing membrane concentration; (6) decoloring; (7) desalting; (8) performing isomerization purification; (9) performing aftertreatment; (10) performing finished product filling. The content of fructose of a product prepared by using the method is higher than 90%, and the product is high in color value stability, low in production cost and small in waste liquid discharge amount.

Description

technical field [0001] The invention relates to a method for preparing high-purity 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] The purpose of the invention is to provide a method for preparing high-purity fruit fructose. [0005] The present invention adopts following technical scheme: [0006] A method for preparing high-purity fruit fructose, comprising the following steps: [0007] (1) Fr...

Claims

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Application Information

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IPC IPC(8): C13K11/00
CPCC13K11/00
Inventor 姜海滨于征牛丽英马庆祝李书光
Owner HEBEI LVNUO FOOD
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