A kind of preparation method of sucrose conversion syrup

A technology for converting syrup and sucrose, which is applied in sucrose production, sugar production, sugar products, etc., can solve the problems of high preparation cost, complicated process, multiple refining processes, etc., and achieve reduced enzyme demand, low reaction temperature, and guaranteed The effect of purity

Inactive Publication Date: 2016-02-24
HUAQIAO UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Sercio? R.? Serna-Saldivia et al. disclose a method of using immobilized enzymes to produce invert syrup from sugarcane juice (application number is 200480035027.9), using immobilized invertases, the process It is more complex and requires more refining processes, and the concentration of the prepared invert syrup is lower than 70°Bé
[0006] In the existing enzymatic preparation of invert syrup, due to the strong substrate inhibition characteristics caused by high-concentration sucrose solution and the high viscosity of the reaction solution, generally lower sucrose solution is used, and the enzyme concentration used is higher, and the product generally needs to be concentrated and Eliminate the enzymes added during the reaction process, the overall preparation cost is high, and it does not have a competitive advantage in industrial production

Method used

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preparation example Construction

[0024] The present invention relates to a kind of preparation method of sucrose conversion syrup, comprises the following steps:

[0025] Step 1, stirring and dissolving sucrose with hot water at 30-60°C, adding 200-300 parts by weight of sucrose into 300 parts by weight of water to prepare a 40-50°Bé sucrose solution;

[0026] Step 2, continue to add 0.05-0.3 parts by weight of sucrose invertase as a catalyst, and carry out the sucrose hydrolysis reaction at 30-60° C., and the reaction time is 30-60 minutes;

[0027] Step 3, continue to add 200-300 parts by weight of sucrose to the above reaction solution, and react at 40-60°C for 60-120 minutes to obtain a sugar solution with a Bé concentration of 60-70°C;

[0028] Step 4, continue to add 200-300 parts by weight of sucrose to the reaction solution in step 3, and react at 50-70°C for 90-180 minutes to obtain a sugar solution with a Bé concentration of 70-80°C;

[0029] Step 5. Pass the sugar solution obtained in step 4 into ...

Embodiment 1

[0036] Add 300g of sucrose into 300g of 30°C hot water, stir to dissolve the sucrose; add 0.05g of sucrose invertase (with an activity of 200,000IU / g), and carry out the sucrose hydrolysis reaction at 40°C for 60 minutes. Continue to add 200g of sucrose to the above reaction solution, react at 50°C for 120 minutes, then continue to add 200g of sucrose, and react at 70°C for 180 minutes to obtain a sugar solution with a concentration of 70°Bé.

[0037] Under stirring, filter sterile air (0.3-1vvm) for 10 minutes, let the solution bubbles gather above the sugar solution, and take the lower layer of 300g sugar solution as an invert syrup product. Reconfigure 300g of sugar solution with a concentration of 70°Bé, add it to the above reactor, and stir and react at 70°C for 180 minutes.

[0038] Repeat the above steps 3 times, empty the reactor for preparing the sugar solution and collect all the sugar solutions with a concentration of 70°Bé in the reactor as the invert syrup product...

Embodiment 2

[0040] Add 300g of sucrose into 300g of hot water at 60°C, stir to dissolve the sucrose; add 0.3g of sucrose invertase (with an activity of 200,000IU / g), and carry out the sucrose hydrolysis reaction at 30°C for 60 minutes. Continue to add 300g sucrose to the above reaction solution, react at 45°C for 90 minutes, then continue to add 300g sucrose to the reaction solution, react at 60°C for 180 minutes to obtain a sugar solution with a concentration of 80°Bé.

[0041] Under stirring, filter sterile air (0.3-1vvm) for 30 minutes, let the solution bubbles gather above the sugar solution, and take the lower layer of 300g sugar solution as an invert syrup product. Reconfigure 300 g of sucrose solution with a concentration of 80°Bé, add it into the above reactor, and stir and react at 60°C for 180 minutes.

[0042] Repeat the above steps 4 times, empty the reactor for preparing the sugar solution and collect all the sugar solutions with a concentration of 80°B in the reactor as the ...

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Abstract

The invention provides a preparation method of converting saccharose into syrup. The preparation method comprises the following steps: stirring and dissolving 200-300 parts of saccharose by using 300 parts of water at 30-60 DEG C, and then adding 0.05-0.3 part of saccharose invertase for hydrolysis reaction of saccharose for 30-60 minutes at 30-60 DEG C; then, adding 200-300 parts of saccharose, and reacting for 6-120 minutes at 40-60 DEG C; continuously adding 200-300 parts of saccharose and reacting for 90-180 minutes at 50-70 DEG C to obtain a 70-80-degree be sugar solution; and introducing filtered sterile air under stirring into the sugar solution, and standing till bubbles in the solution overflow for clarification to obtain the converted syrup product. The preparation method is short in reaction time, the converted syrup is high in concentration and light flavor of original saccharose is ensured, so that the syrup can be directly used in the food industry without considering change of components of food ingredients in the syrup by introducing salt ions.

Description

【Technical field】 [0001] The invention relates to a preparation method of sucrose inversion syrup. 【Background technique】 [0002] Sucrose is the most commonly used sweetener in the food industry. Solid sucrose needs a certain amount of time to dissolve during use, which limits its application in some products. Sucrose can be hydrolyzed by acid or enzymes into glucose and fructose, and the resulting product is called invert syrup. Inverted syrup with a concentration of 70-80°Bé has a sweetness coefficient of about 0.9 of the same mass of sucrose. It dissolves quickly, is not easy to crystallize, and has an excellent taste. Therefore, it is widely used in desserts, baking, beverages, fruit and canned fruit processing industries. application. [0003] The industrial use of sucrose to produce invert syrup generally adopts acid hydrolysis and enzymatic hydrolysis. [0004] The most commonly used method is acid hydrolysis, which can use 0.1-0.3% by weight of inorganic acid or ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C13B50/00A23L29/30
Inventor 陈国吴志超赵珺陈宏文张光亚林毅
Owner HUAQIAO UNIVERSITY
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