Preparation method of psicose crystals

Abstract

The invention relates to a preparation method of psicose crystals. According to the method, the psicose crystal is prepared by combining an evaporative crystallization method and a cooling crystallization method, the preparation process is simple, the operation is easy, and the crystallization period is short. According to the method, the seed crystal is added when the solid content is low (70-75%) in the evaporative crystallization process, so that the crystallization process is facilitated, the growth speed of the crystal in each direction is more uniform, the whole crystallization period can be shortened, and the energy consumption is reduced; after the evaporative crystallization is finished, crystal rectification is carried out, so that the crystal size tends to be equalized, the crystal surface grows to be smooth, and the crystal form is perfected; cooling crystallization is carried out after crystal rectification, and the cooling frequency of different cooling intervals is designed in the cooling process according to the metastable region curve of psicose. After crystallization according to the preparation method disclosed by the invention is finished, the obtained crystal is high in yield, centralized in crystal size distribution, smooth in crystal surface, mirror-like, good in reflectivity and regular in crystal form.

Description

technical field

[0001] The invention relates to a method for preparing psicose crystals, which belongs to the technical field of preparation of functional sugars. Background technique

[0002] Allulose (D-psicose) is a six-carbon sugar with a very low content in nature, and it is an epimer at the C-3 position of D-fructose. D-Psicose is difficult to digest and absorb, and hardly provides energy for life activities, so it is a very useful low-calorie sweetener. In the field of medicine and health, D-psicose can inhibit fatty liver enzymes and intestinal α-glucosidase, thereby reducing the accumulation of body fat and inhibiting the rise of blood sugar concentration. Adding D-psicose to meals can reduce postprandial blood glucose response and improve insulin sensitivity and glucose tolerance. In addition, compared with other rare sugars, D-psicose can more effectively scavenge active oxygen free radicals. In mouse experiments, it was found that D-psicose can prevent bis-(2-...

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