CN103588894A - Method used for drying and purifying polydextrose - Google Patents
Method used for drying and purifying polydextrose Download PDFInfo
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- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 title claims abstract description 108
- 239000001259 polydextrose Substances 0.000 title claims abstract description 54
- 229940035035 polydextrose Drugs 0.000 title claims abstract description 54
- 235000013856 polydextrose Nutrition 0.000 title claims abstract description 54
- 238000001035 drying Methods 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title abstract description 14
- 229920001100 Polydextrose Polymers 0.000 title abstract description 5
- 238000000746 purification Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 8
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000012528 membrane Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 22
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 17
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 16
- 239000008103 glucose Substances 0.000 claims description 16
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 15
- 238000006243 chemical reaction Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 239000003513 alkali Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- -1 ether sulfone Chemical class 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012986 modification Methods 0.000 claims description 3
- 230000004048 modification Effects 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 230000000149 penetrating effect Effects 0.000 claims description 2
- 150000003384 small molecules Chemical class 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 4
- 238000009833 condensation Methods 0.000 abstract 1
- 230000005494 condensation Effects 0.000 abstract 1
- 238000012719 thermal polymerization Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- 239000000243 solution Substances 0.000 description 14
- 235000013305 food Nutrition 0.000 description 9
- 235000015165 citric acid Nutrition 0.000 description 7
- MEIRRNXMZYDVDW-MQQKCMAXSA-N (2E,4E)-2,4-hexadien-1-ol Chemical compound C\C=C\C=C\CO MEIRRNXMZYDVDW-MQQKCMAXSA-N 0.000 description 6
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 238000005374 membrane filtration Methods 0.000 description 4
- 229920000642 polymer Polymers 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 238000007670 refining Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000012043 crude product Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000021050 feed intake Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000011229 interlayer Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000004902 Softening Agent Substances 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000009903 catalytic hydrogenation reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000011664 signaling Effects 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
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Abstract
The invention provides a method used for drying and purifying polydextrose, and more specifically relates to a mechanical automatic method used for drying and purifying polydextrose. The mechanical automatic method comprises steps of material preparation, thermal polymerization, cooling, membrane washing filtration separation purification, condensation, and vacuum low-temperature drying. Polymerization degree of the obtained sugar-free polydextrose is high, stability is higher, and yield is high.
Description
Technical field
The present invention relates to a kind of production method and equipment of food food fibre, the dry purification process that particularly a kind of poly-dextrose is produced.
Background technology
Poly-dextrose (Polydextrose claims again ID) is a kind of of water-soluble dietary fibre, is white or off-white color powdery solid, odorless, soluble in water, be at citric acid, under the existence of sorbyl alcohol, glucose high-temperature low-pressure reactive polymeric is formed to polymer, and its chemical formula is the polycondensate of the random bonding of glucose, but with 1,6-glycosidic link is combined into main D-Glucose polymer, be combined with a small amount of sorbyl alcohol, citric acid etc., molecular-weight average is greater than 3200, and mean polymerisation degree is greater than 20.Product form has A type, N-type, K type and modified polyglucose (Litesse) and refining poly-dextrose (II leqqeUltra) etc., A type is amorphous powder, white is to faint yellow, and 10% pH value of water solution is 2.5～3.5, during application, need regulate its acidity with buffer reagent; N-type is the aqueous solution of A type, colourless to faint yellow, concentration 70%, and pH value is neutralized to 5.0～6.0 with KOH; K type is to use food grade KHCO
3regulate poly-dextrose pH value of water solution to 5.0～6.0, then make solution is concentrated, dry, or with KOH, KHCO
3be dry mixed and form with A type powder; Poly-dextrose is carried out to catalytic hydrogenation processing and obtain white to milky modified polyglucose, the pH value of 10% aqueous solution is 3.0～4.5, acidity and bitter taste reduce, taste has larger improvement, refining the refining poly-dextrose forming is on this basis white solid, taste is salubrious, and the pH value of 10% solution is 4.5～6.5, solution colorless and odorless.
Poly-dextrose has whole intestines, regulates the effect of blood sugar and blood fat, can be used as foodstuff fibre widespread use in various functional foodstuffs.In addition, also there is following features:
Soluble dietary fibre poly-dextrose is a kind of polymer saccharide compound, belongs to food fibre category, has whole intestines, regulates the effect of blood sugar and blood fat, can be used as foodstuff fibre widespread use in various functional foodstuffs.
1. low in calories, without carious tooth
Poly-dextrose is a kind of material low in calories (4.148kJ/g), is about 1/4th of general carbohydrate (16.5kJ/g); Without carious tooth, difficult digested.
2. good water holding and water-retaining capacity
Poly-dextrose has good moisture retention, and its water activity is lower, can prevent or delay the variation of water content in food, contributes to control increase or the loss speed of moisture in food, by keeping moisture or preventing that water migration from extending the shelf-lives of product.
3. suitable viscosity
The viscosity of poly-dextrose solution is higher than the viscosity of same isoconcentration sucrose or Sorbitol Solution USP. when the carbohydrate in replacing food and fat, can form desirable mouthfeel.
4. correct freezing point
While using high-intensity sweetener to manufacture frozen food confection low in calories, can add the matrix that poly-dextrose is adjusted product, the matrix that compensation causes because granulated sugar reduces is lost, and improves because freezing point reduces the bad texture change causing.
5. good processing characteristics
Poly-dextrose stable in properties, good water solubility, compatibility scope is wide, in liquid and solid food, all can apply, and can be used in conjunction with numerous food supplementary materials.
Chinese patent No.90101110.X discloses a kind of by not preparing containing the poly-dextrose of low molecular organic acids the method that particle diameter is less than the powdery poly-dextrose of approximately 125 microns in fact.The method forms powdery poly-dextrose by grinding after the poly-dextrose that does not contain low molecular weight organic acid is mixed with anti-caking agent.China Patent No. No.03126106.X discloses a kind of poly-dextrose production technique and production equipment, adopts described process unit that the polymer content in poly-dextrose product is brought up to more than 90%; Reduced below the content to 4% of reducing sugar; Acidity and pH value are lower, and acidity is that 0.02, pH value reaches 5.Chinese patent application No.101824097 discloses a kind of production method of poly-dextrose, by adopting decolorizing resin adsorption bleaching after negative pressure polyreaction, then adopts dry the making of spraying.
Above-mentioned invention is all to make improvements on the process step of the production of poly-dextrose, artificial link is more, be unfavorable for that quality control and productive rate are lower, in sum, a kind of low cost is provided, the process for preparing poly-glucose that intelligent processing method, high yield and product stability are higher and relevant equipment are all the hot issues of the research of social needs instantly.
Summary of the invention
For solving the problems of the technologies described above, the invention provides the dry purification process that a kind of poly-dextrose is produced, by mechanical automation technology, improve existing production method in a plurality of links, improved greatly quality control and production and productivity and realized automatic continuous production; By intellectuality, control, can realize remote monitoring and the operation of whole system equipment; According to the requirement of actual production and equipment operation management, " four is distant " control of the remote signalling of feasible system, remote measurement, remote regulating, remote control.
The mouthfeel of poly-dextrose depends on the degree of the polyreaction in its preparation process, reacting mouthfeel more thorough and by product (as alditol) or the prepared poly-dextrose of unreacting material fewer (as sorbyl alcohol) will be better, and simultaneously the polymerization degree of poly-dextrose should be controlled between 16～30 to guarantee the Stability Analysis of Structures of poly-dextrose and not become grume and cannot enter follow-up treating process.For reaching above-mentioned object, contriver, through a large amount of research and experiment, has adjusted the production technique of poly-dextrose, has substantially obtained that preparation mouthfeel is good and low-cost, productive rate is high and product is stablized the production method of high poly-dextrose and relevant equipment.
One of the object of the invention is to provide the dry purification process that a kind of poly-dextrose is produced, and comprises the following steps:
1) batching: get glucose, citric acid, Sorbitol Powder and prepare burden abundant mixing 85～95:0.1～1:5～15 by ratio of weight and the number of copies;
2) hot polymerization reaction: raw material drops into reactor at 170～190 ℃, stirring reaction 4-7 hour, keeping vacuum tightness is 0～-0.12MPa; While closing on reaction end, by vacuum intake, adding concentration is that 1% edible alkali solution adjustment gained poly-dextrose pH value is 5.5-6;
3) cooling: after raw material is finished by reactor reaction, the poly-dextrose of molten state is evenly distributed on refrigerating unit cooling;
4) film filter wash separation and purification: cooled poly-dextrose is soluble in water, make after the poly-dextrose solution of 10-30%, by the separation and purification of filtering membrane filter wash, the relative molecular weight of holding back of film is 400Da-900Da, and liquid and small-molecule substance penetrating fluid are held back in separation;
5) concentrated: gained feed liquid to be concentrated, to concentration 40-70%;
6) vacuum dehydrating at lower temperature: under vacuum state, feed liquid after concentrated is carried out to low temperature successive drying, obtain the Sugarless poly-glucose powder-product of white, mouthfeel free from extraneous odour, wherein keeping vacuum tightness is 0.07～0.12MPa, and temperature is 50～90 ℃.
Preferably, the molecular-weight average of the Sugarless poly-glucose that aforesaid method makes is 3500～4500Da, poly-dextrose content >=99%, glucose≤0.01%, 5-hydroxymethylfurfural≤0.006%, 1,6-dextrose anhydrous≤0.01%.
Preferably, after described adjustment pH value step, keep polyreaction to proceed 5～10 minutes.
Preferably, the hot polymerization reaction conditions in described step 2 is: temperature is that 175 ℃, stirring velocity are 650～700 revs/min.
Preferably, described edible alkali be sodium hydroxide, potassium hydroxide or with saleratus mixture.
Preferably, described edible alkali is that the ratio of weight and number of sodium hydroxide or potassium hydroxide and saleratus is 20-30:70-80.
Preferably, described filtering membrane is the organic rolled film of modification ether sulfone.
The production method of Sugarless poly-glucose provided by the invention and the beneficial effect of equipment and system are:
1. reduce the pH value regulating step in existing production technique, it has been synchronizeed with polyreaction, improved production efficiency;
2. adopt vacuum and low temperature successive drying to replace conventional spray-drying tower, the yield of product greatly improves, and after employing Numeric Control Technology, the parameter of each equipment is more easily adjusted compared with spray-drying tower, and the preparation process stability and high efficiency of whole product and the stability of prepared Sugarless poly-glucose are promoted greatly.
Embodiment
Below in conjunction with specific embodiment, further illustrate the present invention.Should be understood that following embodiment is only not used in and limits the scope of the invention for the present invention is described.The experimental technique of unreceipted actual conditions in the following example, conventionally according to normal condition, or the condition of advising according to manufacturer.Ratio and per-cent are based on weight, unless stated otherwise.
1. prepare burden
The parts by weight of take prepare material by glucose, sorbyl alcohol, citric acid in proportion as unit, and wherein glucose, citric acid, sorbyl alcohol, evenly mix.Also can adopt other formula rates as required, the even mixing of raw material guarantees the equilibrium of reaction, and wherein main raw material is glucose, and citric acid is catalyzer, and sorbyl alcohol is softening agent.
2. allocate 1% edible alkali solution
In dissolving vessel, inject 1800kgRO pure water.Open whipping appts, the 600kg poly-dextrose raw product of sloughing outer packaging is slowly poured in dissolving vessel.Then add water to dissolving vessel 5 ∕ 6 places, then get the sodium hydroxide of 0.25kg, be made into 10% sodium hydroxide solution, add slowly in dissolution kettle, be stirred well to solution clarification (approximately 40 minutes), then measure its pH value, keep its pH value 5.2 ± 0.1.Place standby.
3. hot polymerization reaction
The raw material mixing carries out polyreaction in reactor.It is 0～-0.12MPa that vacuum tightness is set in reaction, and temperature of reaction is 170～180 ℃, and the reaction times is 4～7 hours.Reactor can adopt high temperature interlayer stainless steel cauldron, or the reactor of other similar purposes.By heat-conducting oil furnace, circulate and keep temperature of reaction.
Before production, first carry out pre-heating temperature elevation, then start reactor, after temperature reaches necessarily, start to feed intake, divide and finish for three times, the rear grade that fed intake is opened vacuum system for 20 minutes.When reaction closes on and finishes, by vacuum, feed intake to the edible alkali solution solution that adds 1% in reactor, after stirring, continuing reaction, within 5～10 minutes, to record pH value be that 5.5～6 rear end are reacted.The product color of gained should be yellow translucent body, pool bright, compared with thickness, more thickness explanation level of response is better.
4. cooling
By the completely reacted poly-dextrose crude product access refrigerating unit that cleaning and sterilization is crossed in advance.Opening power, then opens the following baiting valve of reactor, and the poly-dextrose crude product of gained just flows in refrigerating unit, after cooling, is then delivered to the temporary tank of material.
5. pulverize
Before pulverizing, first the alcohol with 75% carries out spray disinfectant to pulverizer stainless steel mesh and food contact surface.Wait for about 10 minutes, treat its seasoning.Install 80 order stainless steel meshs.Open pulverizer power supply, then open the motor under the temporary tank of material, the mass transport in the temporary tank of material is pulverized to pulverizer.
6. decolouring
Poly-dextrose after dissolving is decoloured and processed as ion-exchange or gac through ordinary method, make solution whiteness reach 85-95%.
7. membrane filtration
Dissolving or the liquid poly-dextrose solution after decolouring are circulated through membrane filtration, and further to reduce the impurity of product, the concentrated fluid cylinder of liquid inflow after concentrating, specifically adopts the organic rolled film of modification ether sulfone to filter.
8. evaporation concentration
It is 40～70% that concentrated solution through in the concentrated fluid cylinder of being stored in of membrane filtration is further concentrated into concentration by triple effect thickening equipment, wherein under meter is controlled to 10～15LPM, makes product more be conducive to carry out vacuum-drying.
9. vacuum dehydrating at lower temperature
Adopt vacuum dehydrating at lower temperature to substitute conventionally spray-dried tower and be dried, be specially: using a continous vacuum low temperature drying system is 0.07～0.12MPa in vacuum tightness, temperature is at 50～90 ℃, to carry out successive drying.
Embodiment 1
Proportioning raw materials adopts 85 parts of glucose, 1.5 parts of citric acids, 5 parts of sorbyl alcohols, mixes.
The raw material mixing polymerization in reactor, it is normal pressure that reaction starts in 30 minutes, follow-up slow adjustment vacuum tightness, being controlled at vacuum tightness is 0～-0.12MPa, reacts after 4 hours and stops.Reactor adopts high temperature interlayer stainless steel cauldron, by heat-conducting oil furnace, is circulated and is kept temperature of reaction.
Under material in reactor molten state, regulate rapidly pH value.Use 1% sodium hydroxide to be adjusted to pH5.5.Regulate after pH value, continue to stir 5 minutes.
Reaction finishes that the above-mentioned steel band of rear employing is cooling, pulverizing, membrane filtration, evaporation concentration and vacuum dehydrating at lower temperature.
Obtain refined powder powder Sugarless poly-glucose product, detect each index of products obtained therefrom, concrete detected result is in Table 1.
Table 1
Claims (5)
1. a production method for poly-dextrose, comprises the following steps:
1) batching: get glucose, citric acid, Sorbitol Powder and prepare burden abundant mixing 85～95:0.1～1:5～15 by ratio of weight and the number of copies;
2) hot polymerization reaction: raw material drops into reactor at 170～190 ℃, stirring reaction 4-7 hour, keeping vacuum tightness is 0～-0.12MPa; While closing on reaction end, by vacuum intake, adding concentration is that 1% edible alkali solution adjustment gained poly-dextrose pH value is 5.5-6;
3) cooling: after raw material is finished by reactor reaction, the poly-dextrose of molten state is evenly distributed on refrigerating unit cooling;
4) film filter wash separation and purification: cooled poly-dextrose is soluble in water, make after the poly-dextrose solution of 10-30%, by the separation and purification of filtering membrane filter wash, the relative molecular weight of holding back of film is 400Da-900Da, and liquid and small-molecule substance penetrating fluid are held back in separation;
5) concentrated: gained feed liquid to be concentrated, to concentration 40-70%;
6) vacuum dehydrating at lower temperature: under vacuum state, feed liquid after concentrated is carried out to low temperature successive drying, obtain the Sugarless poly-glucose powder-product of white, mouthfeel free from extraneous odour, wherein keeping vacuum tightness is 0.07～0.12MPa, and temperature is 50～90 ℃.
2. the dry purification process that poly-dextrose as claimed in claim 1 is produced, is characterized in that: the hot polymerization reaction conditions in described step 2 is: temperature is that 170～175 ℃, stirring velocity are 650～700 revs/min.
3. the dry purification process that poly-dextrose as claimed in claim 1 is produced, is characterized in that: described edible alkali is sodium hydroxide, potassium hydroxide or saleratus and composition thereof.
4. the dry purification process that poly-dextrose as claimed in claim 1 is produced, is characterized in that: described edible alkali is that the ratio of weight and number of sodium hydroxide and saleratus is 20～30:70～80.
5. the dry purification process that poly-dextrose as claimed in claim 1 is produced, is characterized in that: described filtering membrane is the organic rolled film of modification ether sulfone.
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|---|---|---|---|---|
| CN1534046A (en) * | 2003-04-02 | 2004-10-06 | 郭全太 | Polyglucose production technology and production device |
| CN101449755A (en) * | 2007-12-07 | 2009-06-10 | 上海博程膳食纤维发展有限公司 | Sugarless poly-glucose and production method thereof |
| CN102429148A (en) * | 2011-11-11 | 2012-05-02 | 山东龙力生物科技股份有限公司 | Preparation method of high-purity polydextrose with controllable molecular weight |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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