Method for reducing color value of white granulated sugar by using anthocyanase

A white granulated sugar and sidase technology, which is applied in the production of sugar, the purification of sugar juice, and the use of microorganisms/enzymes to purify, etc., can solve the problems of reducing the color value of white granulated sugar and food safety risks, so as to improve the color value and improve the product quality. Purity, Visible Effects

Inactive Publication Date: 2019-01-18
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, peroxidase needs to add hydrogen peroxide substrate, hydrogen peroxide oxidizes phenolic substances in cane juice to achieve the purpose of reducing the color value of white sugar, and hydrogen peroxide cannot be used as a food additive. Security Risk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for reducing the color value of white granulated sugar by using anthocyanidase, comprising the following steps:

[0026] S1. Pretreatment: adjust the pH of the syrup to 6.5, and the adjustment of the pH uses 0.2 mol / L sodium hydroxide solution or 0.5 mol / L citric acid.

[0027] S2. Enzymolysis: add anthocyanidase to the pretreated syrup, and the amount of anthocyanidase added is 0.25U / ml syrup. Then adjust the temperature to 10°C, and keep the constant temperature for 20 minutes. The constant temperature process is carried out in an ultrasonic water bath, and the ultrasonic power is 200W.

[0028] S3. Enzyme inactivation treatment: heat the enzymatically hydrolyzed syrup to 98° C. for 18 minutes to inactivate the enzyme.

[0029] S4. Filtration: filter the sterilized syrup through a microfiltration membrane to obtain a filtrate. The pore size of the microfiltration membrane is 0.45 micron.

[0030] In this example, anthocyanin is used to catalyze the anthocy...

Embodiment 2

[0032] A method for reducing the color value of white granulated sugar by using anthocyanidase, compared with Example 1, S2. During enzymatic hydrolysis, the temperature is 30°C.

Embodiment 3

[0034] A method for reducing the color value of white granulated sugar by using anthocyanidase, compared with Example 1, S2. During enzymatic hydrolysis, the temperature is 50°C.

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Abstract

The invention provides a method for reducing a color value of white granulated sugar by using anthocyanase and relates to the technical field of sugar production. The method comprises the following specific steps: adding the anthocyanase into mixed juice or syrup for enzymolysis, wherein the addition amount of the anthocyanase is 0.1 to 0.5U / ml; then adjusting the temperature to 10 to 70 DEG C, keeping at constant temperature for 5 to 60 minutes, and carrying out enzymolysis to realize the effect of reducing the color value. According to the method for reducing the color value of the white granulated sugar by using the anthocyanase, the anthocyanase is used for catalyzing anthocyanin in the mixed juice or the syrup and further the anthocyanin is hydrolyzed into free anthocyanidin and sugar; the anthocyanidin is unstable and is further transformed into a colorless compound, so that the color value of the white granulated sugar is reduced due to fading of the anthocyanin.

Description

technical field [0001] The invention relates to the technical field of sugar production, in particular to a method for reducing the color value of white granulated sugar by using anthocyanin enzymes. Background technique [0002] The color value of white sugar is one of the seven physical and chemical indicators of white sugar product quality. It is an important physical and chemical indicator to measure the quality of white sugar, and it is also the most technically difficult quality indicator. White granulated sugar is mostly produced by the sulfurous acid method in my country. The color value of white granulated sugar is one of the important quality indicators that affect product quality. There are a large number of sugar factories that degrade product quality because the color value of white granulated sugar exceeds the standard, causing great harm to sugar factories. economic loss. [0003] There are many and complex types of colored substances in sugar products, but th...

Claims

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Application Information

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IPC IPC(8): C13B20/00
CPCC13B20/002
Inventor 陆登俊
Owner GUANGXI UNIV
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