Maltose ion exchange deodorizing device

Abstract

The invention belongs to the technical field of maltose processing, and particularly relates to a maltose ion exchange deodorizing device which is suitable for fine processing of maltose after decoloration. According to the main technical scheme, the device comprises an ion exchange column group, a mixed bed column group and an odor removal column group which are sequentially connected through connecting pipelines, wherein the ion exchange column group comprises a plurality of cation exchange columns composed of D001-FD resin and anion exchange columns composed of D354-FD resin; the mixed bedcolumn group comprises one or more mixed ion exchange columns consisting of DOWEX 88MB resin and DOWEX 22 resin; and the odor removal column group comprises one or more ion exchange columns composed of XAD-16N resin. The maltose ion exchange deodorization device has the characteristics that the maltose ion exchange process is optimized, and the effect of removing peculiar smell and impurities in the sugar liquid is good.

Description

Technical field [0001] The invention belongs to the technical field of maltose processing, and specifically relates to a maltose separation and deodorization device, which is suitable for finishing maltose after decolorization. Background technique [0002] Maltose syrup is a product with maltose as the main component, which is refined and concentrated by high-quality starch as the raw material through mixing, liquefaction, saccharification, decolorization, filtration, ion exchange, and evaporation. It is a product with maltose as the main component because of its low moisture absorption and high It is widely used in candy, cold drink products and dairy products because of its moisture retention, mild and moderate sweetness, good crystallization resistance, oxidation resistance, moderate viscosity, good chemical stability, and low freezing point. [0003] After the maltose syrup is decolorized and filtered, it enters the ion exchange process to remove the anions, cations and colore...

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Problems solved by technology

[0003] After the maltose syrup is decolorized and filtered, it enters the ion exchange process to remove anions, cations and colored impurities in the sugar solution, but after entering the separation process, Maillard occurs with carbonyl compounds (mainly reducing sugars) under alkaline conditions. reaction, producing a series of odor components, such as isovaleraldehyde 2.0μg / L, acetaldehyde 109μg / L, furfural 62μg / L (including 5-hydroxymethyl-2 furfural), etc., which affected the production quality of maltose and became a problem Difficulties in fine machining

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