Preparation method of isomaltitol

Abstract

The invention provides a preparation method of isomaltitol. The preparation method comprises the following steps: (1) converting sucrose to prepare isomaltulose; (2) performing decoloration, ion exchange and evaporation concentration on isomaltulose liquid; (3) performing hydrogenation reduction on the isomaltulose to prepare isomaltitol; (4) performing chromatographic separation on the isomaltitol; (5) concentrating an isomaltitol component, and performing heat preservation on the concentrated isomaltitol component; (6) crystallizing the isomaltitol; (7) cooling, crushing and screening the crystallized isomaltitol; and (8) performing ion exchange and evaporation concentration on a fusel component. According to the method, the steam consumption in an isomaltulose evaporation process is saved, the working procedures of isomaltulose crystallization, centrifugation and water adding for dissolution are omitted, the production process is simplified, the production cost is reduced, and the target product isomaltulose obtained after hydrogenation and by-products sorbitol and mannitol are easily separated compared with substances before hydrogenation.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to a method for preparing isomalt. Background technique [0002] Isomalt, also known as palatinitol or isomalt, is a mixture of two isomers, namely α-D-glucopyranosyl-1,6-D - Sorbitol (1,6-GPS) and α-D-glucopyranosyl-1,1-D-mannitol dihydrate (1,1-GPM dihydrate). Isomalt is a low-calorie and low-sweet functional sugar alcohol, which is not easy to absorb moisture, has a melting point of 145-150°C, and has the property of not causing dental caries or raising blood sugar. It is a sweet food suitable for diabetics. odorant. [0003] At present, the conventional production process of isomalt is to produce crystalline isomaltulose first, then dissolve the isomaltulose in water, carry out hydrogenation reduction, and then recrystallize to prepare isomalt. This method increases isomaltulose The process of sugar evaporation, crystallization, centrifugation and adding water to dissolve the ...

AI Technical Summary

Problems solved by technology

[0003] At present, the conventional production process of isomalt is to produce crystalline isomaltulose first, then dissolve the isomaltulose in water, carry out hydrogenation reduction, and then recrystallize to prepare isomalt. This method increases isomaltulose The process of sugar evaporation, crystallization, centrifugation and adding water to dissolve the process is not only complicated, but also increases the production cost. At the same time, the crystallization process of isomaltulose will produce a large amount of mother liquor. The composition of the mother liquor is: isomaltulose 40-50%, Trehalulose 33-40%, fructose 5-9%, glucose 2-4% and a small amount of miscellaneous sugars, because there is no relevant product standard, this part of the mother liquor cannot be sold as a product

In addition, the two main components, isomaltulose and trehalulose, are difficult to separate, so this part of the mother liquor is difficult to be utilized with high added value

[0004] In order to solve the above problems, CN200510035439.9 patent uses immobilized yeast to remove miscellaneous sugars other than isomaltulose in the transformation solution. The composition of the transformation solution is: isomaltulose 73-80%, trehalulose 13-18%, fructose 2-4%, about 1% glucose, the removal of miscellaneous sugars other than isomaltulose by fermentation will cause more than 20% of the sugar to be fermented, which is a great waste

In addition, because the fermentation requires the sugar concentration of the conversion liquid to be lower than 25%, it is necessary to control the concentration of the conversion liquid, which increases the amount of steam used for subsequent evaporation and concentration, thus increasing the production cost

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