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Method for decoloring waste sugar liquid generated by dried fruit processing

A technology for sugar liquid and dried fruit, which is applied in the field of decolorizing waste sugar liquid from dried fruit processing, can solve problems such as poor effect, and achieve the effects of being beneficial to production operation, low cost and high efficiency

Active Publication Date: 2014-08-27
WOLIN QINGDAO FOOD CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the effect is not good in actual application, and hydrogen peroxide is not a food additive, so it is forbidden to be used in food as a food additive or food additive

Method used

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  • Method for decoloring waste sugar liquid generated by dried fruit processing
  • Method for decoloring waste sugar liquid generated by dried fruit processing

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Embodiment Construction

[0014] The percentages involved in the present invention are all mass percentages.

[0015] The present invention is further described below through examples and comparative examples, and the decolorization effect of dried fruit processing waste sugar liquid is recorded under different production conditions.

[0016] A method for decolorizing the waste sugar liquid of dried fruit processing, comprising the following steps:

[0017] 1. Dilute the dried fruit processing waste sugar solution to a concentration of 30%-40% sugar solution, heat the diluted sugar solution to 40°C-45°C, and then add 0.5‰ of compound pectinase for enzymatic hydrolysis for 40min. After enzymolysis, heat to 85°C for more than 5min to inactivate pectinase, then cool to 60°C and add 60g-100g / hl bentonite flocculant to flocculate impurities such as colloids in the sugar solution;

[0018] 2. Take the supernatant liquid from the sugar solution processed in step 1, add 5% wet activated carbon (50% moisture c...

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Abstract

The invention relates to a method for decoloring the waste sugar liquid generated by dried fruit processing; the method is simple and convenient to operate and is capable of realizing the recycling of the waste sugar liquid. The technical scheme is as follows: the method is characterized by comprising the steps of 1. diluting the waste sugar liquid generated by dried fruit processing into sugar liquid with the concentration being 30-40%, heating up to 40-45 DEG C, feeding compound pectinase with the weight ratio being 0.5 per mill into the sugar liquid, carrying out enzymolysis for 40 minutes, then heating up to 85 DEG C, and maintaining the temperature for more than 5 minutes, and then, cooling to 60 DEG C, and feeding 60-100g / hl of a bentonite flocculating agent; 2. taking supernate from the sugar liquid treated in the step 1, feeding 4-6% of wet activated carbon into the supernate by weight percent, heating up to 70 DEG C, carrying out air inflation, bubbling, fully and evenly mixing, carrying out heat preservation for 1 hour, and decoloring, and then, removing part of the activated carbon in a centrifuging manner by a continuous spiral centrifuge, and filtering by a 0.45 micrometers of ceramic membrane to remove the rest activated carbon impurity in the sugar liquid; and 3. carrying out instantaneous high temperature sterilization on the sugar liquid treated in the step 2 for more than 3 seconds, and then carrying out vacuum concentration.

Description

technical field [0001] The invention relates to the technical field of decolorization of waste sugar liquid in dried fruit processing, in particular to a method for decolorizing waste sugar liquid from dried fruit processing, which is easy to operate and can realize the reuse of waste sugar liquid. Background technique [0002] Dried fruit is a widely spread and long-standing product in my country's traditional famous and special foods. As a traditional product, its processing capacity is very large. The processing methods and conditions of various fruits are different, but they all include the candying process, which has certain requirements for the concentration of sugar. When it does not reach the standard sugar concentration, it can be reused by means such as concentration, but the number of times of use is limited. When there are many sugar liquids, the color of the sugar solution will become darker and the flavor will be aged. If it is used directly, it will seriously ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L5/40A23V2002/00A23V2200/046A23V2250/1576A23V2300/02
Inventor 蔡勇敬昊天孔福三王文果孙占新
Owner WOLIN QINGDAO FOOD CO LTD
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