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Process for recovering sugar liquor in preserved fruit production

A technology of sugar solution and process, which is applied in the field of recovery process of sugar solution in the production of preserved fruits and candied fruit, which can solve the problems of waste of resources and impact on quality, and achieve the effects of improving utilization rate, reducing impurity content, and simplifying recovery steps

Inactive Publication Date: 2020-11-20
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Otherwise, different preserved fruit products will have a cross-flavor, which will affect the quality
On the other hand, if these sugar solutions are simply discarded, it will cause a great waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Recycling the remaining sugar solution produced by candied fruit. Select the remaining sugar solution from the production of preserved fruit, dilute it to a sugar Brix (Bx) of 15°, and conduct a preliminary test. The test data are as follows: light transmittance (T625nm) 68%, turbidity NTU 118. The color is turbid brown, and the salinity is 0.13‰.

[0017] The sugar solution is recovered according to the following steps: after the sugar solution to be treated is filtered to remove suspended matter, the compound enzyme is added to fully react; the compound enzyme is composed of endoglucanase, cellobiase, endopolygalacturonic acid The lyase is composed according to the mass ratio of 1:2:4. After the reaction, add citric acid to the filtrate, adjust the pH of the sugar liquid to 2.5; add anhydrous ethanol solution until the final concentration of ethanol is 45%, stir well and let stand at 20°C for 2 hours; After the sugar solution is filtered, heat it to 70°C for 30 min...

Embodiment 2

[0020] Recycling the remaining sugar solution produced by candied fruit. Select the remaining sugar solution from the production of preserved fruit, dilute it to a sugar Brix (Bx) of 15°, and conduct a preliminary test. The test data are as follows: light transmittance (T625nm) 68%, turbidity NTU 118. The color is turbid brown, and the salinity is 0.13‰.

[0021] The sugar solution is recovered according to the following steps: after the sugar solution to be treated is filtered to remove suspended matter, the compound enzyme is added to fully react; the compound enzyme is composed of endoglucanase, cellobiase, endopolygalacturonic acid The lyase is composed according to the mass ratio of 1:2:4. After the reaction, add citric acid to the filtrate to adjust the pH of the sugar solution to 3.5; add anhydrous ethanol solution until the final concentration of ethanol is 40%, stir well and let it stand at 15°C for 2 hours; filter the sugar solution after standing Heat to 75°C for...

Embodiment 3

[0024] Recycling the remaining sugar solution produced by candied fruit. Select the remaining sugar solution from the production of preserved fruit, dilute it to a sugar Brix (Bx) of 15°, and conduct a preliminary test. The test data are as follows: light transmittance (T625nm) 68%, turbidity NTU 118. The color is turbid brown, and the salinity is 0.13‰.

[0025] The sugar solution is recovered according to the following steps: after the sugar solution to be treated is filtered to remove suspended matter, the compound enzyme is added to fully react; the compound enzyme is composed of endoglucanase, cellobiase, endopolygalacturonic acid The lyase is composed according to the mass ratio of 1:2:4. After the reaction, add citric acid to the filtrate to adjust the pH of the sugar solution to 2.8; add anhydrous ethanol solution until the final concentration of ethanol is 55%, stir well and let it stand at 15°C for 2 hours; filter the sugar solution after standing Heating to 65°C ...

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PUM

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Abstract

The invention discloses a process for recovering sugar liquor in preserved fruit production. the process comprises the following steps of (1) filtering sugar liquor to be treated to remove suspended matters, and adding complex enzyme for full reaction; (2) adding citric acid into the sugar liquor obtained in the step (1), and regulating the pH value of the sugar liquor; (3) adding an absolute ethyl alcohol solution, fully stirring and standing; (4) filtering the sugar liquor after standing, and then heating the sugar liquor; (5) adding activated carbon into the heated sugar liquor, fully and uniformly mixing and filtering, and (6) enabling the sugar liquor in the step (5) to pass through an ion exchange column to obtain recovered sugar liquor. Compared with the prior art, according to thescheme, the sugar liquor can be recycled within a reasonable cost range, and therefore the sugar liquor can be repeatedly used. Therefore, the purpose of fully utilizing raw material resources is achieved, and the method has highly important significance.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a recovery process of sugar liquid in the production of preserved fruit and candied fruit. Background technique [0002] Along with the development of food processing industry, the production of candied fruit has also obtained considerable development. At the same time, the problem of the treatment of residual sugar solution in the production of candied fruit has become increasingly prominent. These sugar solutions are difficult to store for a long time and are prone to deterioration. And the impurity content in these sugar solutions is too much, after producing one kind of preserved fruit, it is difficult to directly use the remaining sugar solution in the production of another kind of preserved fruit, this is because the taste of different preserved fruits is quite different. Otherwise, different preserved fruit products will have a cross-flavor, which will affect the quality. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00C12P19/14B01J41/00B01D36/00
CPCA23G3/0006C12P19/14B01J41/00B01D36/00
Inventor 余元善吴继军邹波杨婉媛陈树鹏卜智斌温靖安可婧
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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