L-arabinose sucrose syrup composition and preparation method thereof

A technology of arabinose and composition, applied in the field of L-arabinose sucrose syrup composition and preparation thereof, can solve the problems of diarrhea and abdominal distension, and achieve the effects of good sweet taste, improved preparation process and high yield

Pending Publication Date: 2022-03-04
同道糖业(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In addition, the syrup formed by mixing L-arabinose and sucrose often causes diarrhea and abdominal distension after being ingested by the human body. How to improve the metabolism of the syrup is also a problem that needs further consideration

Method used

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  • L-arabinose sucrose syrup composition and preparation method thereof
  • L-arabinose sucrose syrup composition and preparation method thereof
  • L-arabinose sucrose syrup composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment A1

[0037] The preparation of embodiment A1 L-arabinose

[0038] Prepared by acid hydrolysis, the specific steps are as follows:

[0039] (1) The mixture of corn cob and soybean dregs with a dry weight ratio of 3:1 is pulverized by a pulverizer, passed through a 60-mesh sieve, and hydrolyzed with oxalic acid with a mass fraction of 2% for 2 hours at a hydrolysis temperature of 120°C. Carry out slag water separation, the weight of the mixture of corn cob and soybean dregs to the solid-liquid ratio of oxalic acid is 1g:8mL;

[0040] (2) Insulate and stir the hydrolyzate at 75°C, add lime milk solution, adjust the pH to 5-6, keep it warm for 0.5h, and separate the solid and liquid to obtain a neutralizing solution;

[0041] (3) add active carbon decolorization, filter in the neutralization liquid, obtain the decolorization liquid;

[0042] (4) The decolorization solution is pumped into the ion exchange system, and is desalinated and impurity-removed after being treated with anion a...

Embodiment 1-6 and comparative example 1-5

[0046] Preparation of Examples 1-6 and Comparative Examples 1-5 L-arabinose sucrose syrup composition

[0047] The syrup composition includes the following components: sucrose, L-arabinose, maltitol and D-xylose. The weight ratio of each raw material is shown in Table 2. The specific preparation method includes the following steps:

[0048] (1) Take an appropriate amount of each raw material respectively, all in dry matter;

[0049] (2) Place each weighed solid product in a stirring tank, add water to adjust the solid content to 30-40%, heat up to 70-80°C, and make it fully mix and dissolve;

[0050] (3) decolorize and remove impurities by passing the resulting mixed sugar solution through an ultrafiltration membrane;

[0051] (4) Gained liquid is concentrated to required solids concentration by vacuum concentrating equipment;

[0052] (5) Filling the obtained liquid to obtain a product.

[0053] Table 2 syrup composition proportioning (kg)

[0054]

[0055]

[0056]...

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Abstract

The invention relates to an L-arabinose sucrose syrup composition and a preparation method thereof. The syrup composition comprises the following components: sucrose, L-arabinose, maltitol, D-xylose and a red algae extract. The L-arabinose sucrose syrup composition provided by the invention has the characteristics of good sweet taste and better health on the premise of not obviously increasing hyperglycemia, can be eaten by obese people and diabetics, and can be used as a healthier syrup food for replacing sucrose with the same quality. In addition, the preparation process of the L-arabinose is improved, the method has the advantage of high yield, and the raw material cost is reduced for syrup preparation.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and in particular relates to an L-arabinose sucrose syrup composition and a preparation method thereof. Background technique [0002] Sucrose is one of the indispensable carbohydrates in people's daily life. Sucrose has been used for a long time. Its sweet taste is pure, stable, and has a good aftertaste, giving people a pleasant feeling. Therefore, people are irresistible to the unique sweet taste of sucrose. But eating too much refined sugar can cause excess energy, which is an important reason for obesity. While satisfying the taste of sucrose that people are accustomed to, how to avoid diseases such as obesity and hyperglycemia caused by excessive sugar addiction has become a major problem that puzzles the food industry. [0003] As a disaccharide, sucrose is decomposed into glucose and fructose (both are monosaccharides) by the action of sucrase after being ingested ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30A23L33/105C07H1/00C07H1/06C07H3/02
CPCA23L27/33A23L27/38A23L27/34A23L33/105C07H1/00C07H1/06C07H3/02A23V2002/00A23V2200/328A23V2200/332A23V2250/602A23V2250/628A23V2250/6416A23V2250/638A23V2250/21
Inventor 周庆余
Owner 同道糖业(上海)有限公司
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