Method of preventing high fructose syrup from crystallizing

A fructose syrup and crystallization technology, which is applied in the production of sugar, sugar products, sucrose, etc., can solve the problems of inconvenient storage by manufacturers and customers, difficult storage by manufacturers and users, and achieve great promotion and application value and crystallization degree Reduced effect

Inactive Publication Date: 2007-06-06
鲁洲生物科技(陕西)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The crystallization of fructose syrup is a natural phenomenon, but it does cause great inconvenience to the manufacturer's storage and customer use (the fructose syrup will crystallize after 15-20 days of storage under low temperature conditions, causing difficulties for manufacturers and users to store

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] In the production process of fructose syrup, 100kg of fructose syrup with a fructose content ≥ 44% is mixed with 4kg of liquid maltodextrin with a DE value of 16-18% on a dry weight basis. 71%, fructose content ≥ 42%.

Embodiment 2

[0014] If the added maltodextrin with a DE value of 16-18% is in the form of powder, the powdered maltodextrin needs to be heated and dissolved in advance to form a solution with a concentration of 71wt%, and then add fruit grapes in an amount of 4% on a dry basis In the syrup, mix well and heat to 65°C for 25-30 minutes.

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PUM

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Abstract

The present invention relates to production of no-crystallization high fructose syrup, and is especially method of adding small amount of crystallization inhibiting matter to inhibit the crystallization of 42 % concentration high fructose syrup in low temperature condition. Into 44 % concentration high fructose syrup, maltodextrin with the DE value of 16-18 % and in the amount of 4 % is added. When there is no requirement of fructose content not lower than 42 %, 42 % concentration high fructose syrup may be added. Adding small amount of maltodextrin or high fructose syrup has no influence on the quality of the high fructose syrup and can reduce the crystallization tendency obviously.

Description

technical field [0001] The invention relates to storage of fructose syrup, in particular to a method for anti-crystallization of fructose syrup. Background technique [0002] In recent years, my country's starch sugar has developed rapidly, especially due to the rising price of sucrose in recent years, fructose syrup as a substitute for sucrose has developed more rapidly, but due to technology, equipment investment and other reasons, fructose syrup is still at 42% fructose Glucose syrup-based. 42% fructose syrup mainly contains glucose and fructose. The total content of the two reaches 96%, and the concentration reaches 71%. At low temperature, a supersaturated solution of glucose is formed. The crystallization of fructose syrup is a natural phenomenon, but it does cause great inconvenience to the manufacturer's storage and customer use (the fructose syrup will crystallize after 15-20 days of storage under low temperature conditions, causing difficulties for manufacturers an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13F3/00C13B50/00
Inventor 高中法赵玉斌李庆
Owner 鲁洲生物科技(陕西)有限公司
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