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Method for preventing crystallization of liquid sorbitol

A technology of sorbitol and sorbitol liquid, which is applied in the field of preventing crystallization of liquid sorbitol, can solve problems such as crystallization and affecting product quality, and achieve the effect of preventing crystallization

Active Publication Date: 2019-06-28
ZHEJIANG HUAKANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is found that some liquid sorbitol (content ≥ 70%) has crystallization during storage and transportation, which affects product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The first method of preventing liquid sorbitol crystallization of the present invention comprises the steps:

[0026] (11) The liquid sorbitol solution is configured into a sugar solution with a refractive index of 68.0% to 70.0%.

[0027] (12) Sampling 2L of the sugar solution prepared in step (11), adding mannitol to the sugar solution to obtain a mixed sugar solution of liquid sorbitol and mannitol, wherein the content of sorbitol in the mixed sugar solution on a dry basis It is 70.0%~77.0%, and the content of mannitol is 0~1.0%.

[0028] (13) Control the solid content in the mixed sugar solution to 70.0% to 71.0%.

[0029] (14) Store the mixed sugar solution at a low temperature of -15°C to -18°C, observe the storage of the mixed sugar solution every 12 hours, and no crystallization occurs after 15 days of storage.

Embodiment 2

[0031] Second method of preventing liquid sorbitol crystallization of the present invention comprises the steps:

[0032] (21) The liquid sorbitol solution is configured into a sugar solution with a refractive index of 68.0% to 70.0%.

[0033] (22) Sampling 2L of the sugar solution prepared in step (21), adding mannitol to the sugar solution to obtain a mixed sugar solution of liquid sorbitol and mannitol. Among them, the content of sorbitol in the dry basis of the mixed sugar liquid is 78.0%-83.0%, and the content of mannitol is 0-3.0%.

[0034] (23) Control the solid content in the mixed sugar solution to be 70.0% to 71.0%.

[0035] (24) Store the mixed sugar solution at a low temperature of -15°C to -18°C, observe the storage of the mixed sugar solution every 12 hours, and crystallize after 3 days of storage.

Embodiment 3

[0037] The third method of preventing liquid sorbitol crystallization of the present invention comprises the steps:

[0038] (31) The liquid sorbitol solution is configured into a sugar solution with a refractive index of 68.0% to 70.0%.

[0039] (32) Sampling 2L of the sugar solution prepared in step (31), adding mannitol to the sugar solution to obtain a mixed sugar solution of liquid sorbitol and mannitol. Wherein, the content of sorbitol in the dry basis of the mixed sugar solution is 84.0%-90.0%, and the content of mannitol is 0-3.0%.

[0040] (33) Control the solid content in the mixed sugar solution to 70.0% to 71.0%.

[0041] (34) Store the mixed sugar solution in a low-temperature environment of -15°C to -18°C, observe the storage of the mixed sugar solution every 12 hours, and crystallize after 1 day of storage.

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Abstract

The invention relates to a method for preventing the crystallization of liquid sorbitol. The method includes the following steps that liquid sorbitol is prepared into a sugar solution with the refractive index of 68.0%-70.0%, 2L of sugar solution is taken, mannitol is added into the sugar solution, and a mixed sugar solution of the liquid sorbitol and the mannitol is obtained, wherein the mixed sugar solution is stored in a low temperature environment ranging from -15 to -18 DEG C, and the mannitol content in a mixed-sugar-solution dry base is 0-10.0%. By adding an appropriate amount of mannitol in the liquid sorbitol, it is ensured that liquid sorbitol is not crystallized during storage, the storage period is prolonged, and the product quality is stabilized.

Description

technical field [0001] The invention belongs to the technical field of sorbitol crystallization, in particular to a method for preventing crystallization of liquid sorbitol. Background technique [0002] Liquid sorbitol is a colorless transparent viscous liquid with a slightly sweet taste. It can be divided into VC grade, food grade and daily chemical grade. It can be widely used in medicine, light industry, food, chemical industry and other industries. [0003] Liquid sorbitol has a low freezing point and has certain anti-crystallization properties. It can be used in frozen liquid beverages and frozen foods, and can increase the taste at the same time. However, it has been found that some liquid sorbitol (content ≥ 70%) crystallizes during storage and transportation, which affects product quality. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a method for preventing crystallization of liquid sorbitol, in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07C31/26C07C29/94
Inventor 杨威韩新峰汪秀秀吴仲庆詹国平毛宝兴安延龙胡岩
Owner ZHEJIANG HUAKANG PHARMA
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