CN104000137B - A kind of method that the waste saccharide liquid of dried fruit processing is decoloured - Google Patents
A kind of method that the waste saccharide liquid of dried fruit processing is decoloured Download PDFInfo
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- CN104000137B CN104000137B CN201410228077.4A CN201410228077A CN104000137B CN 104000137 B CN104000137 B CN 104000137B CN 201410228077 A CN201410228077 A CN 201410228077A CN 104000137 B CN104000137 B CN 104000137B
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- liquid glucose
- liquid
- dried fruit
- add
- waste saccharide
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- 239000002699 waste material Substances 0.000 title claims abstract description 20
- 150000001720 carbohydrates Chemical class 0.000 title claims abstract description 19
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 19
- 239000007788 liquid Substances 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 36
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 32
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 16
- 238000005189 flocculation Methods 0.000 claims abstract description 8
- 230000016615 flocculation Effects 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 239000006228 supernatant Substances 0.000 claims abstract description 8
- 230000005587 bubbling Effects 0.000 claims abstract description 7
- 229910000278 bentonite Inorganic materials 0.000 claims abstract description 5
- 239000000440 bentonite Substances 0.000 claims abstract description 5
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000919 ceramic Substances 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 239000012528 membrane Substances 0.000 claims abstract description 5
- 238000005204 segregation Methods 0.000 claims abstract description 5
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 4
- 150000001875 compounds Chemical class 0.000 claims abstract description 4
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 4
- 238000009413 insulation Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 230000001052 transient effect Effects 0.000 claims abstract description 4
- 238000010792 warming Methods 0.000 claims abstract description 4
- 238000010790 dilution Methods 0.000 claims description 7
- 239000012895 dilution Substances 0.000 claims description 7
- 230000009849 deactivation Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004064 recycling Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 description 13
- 239000000047 product Substances 0.000 description 5
- 239000000084 colloidal system Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Separation Of Suspended Particles By Flocculating Agents (AREA)
Abstract
A kind of easy and simple to handle, can realize waste saccharide liquid recycling to the dried fruit processing waste saccharide liquid method of decolouring.Technical scheme is: it is characterized in that comprising the following steps: 1: dried fruit is processed waste saccharide liquid and dilute for concentration is the liquid glucose of 30%-40%, be heated to 40 DEG C-45 DEG C, add the compound pectinase enzymolysis that weight ratio is 0.5 ‰, be heated to 85 DEG C after enzymolysis 40min and keep more than 5min, then be cooled to 60 DEG C, add the agent of 60g-100g/hl bentonite flocculation; 2: in the liquid glucose that step 1 processes, get supernatant, and in supernatant, add the wet active carbon that weight ratio is 4%-6%, be warming up to 70 DEG C of inflation bubblings and fully mix insulation 1h decolouring, then by the amount of activated carbon of continous way screw centrifuge centrifugal segregation, more remaining activated carbon impurity in liquid glucose is removed by 0.45 μm of ceramic membrane filter; 3: liquid glucose step 2 processed is at 115 DEG C of TRANSIENT HIGH TEMPERATURE more than sterilization 3s, then Vacuum Concentration.
Description
Technical field
The present invention relates to the waste saccharide liquid decolouring technology field of dried fruit processing, especially a kind of easy and simple to handle, can realize waste saccharide liquid recycling to the dried fruit processing waste saccharide liquid method of decolouring.
Background technology
Dried fruit spreads extensively in the special food of China's tradition name, and a time-honored product, as conventional articles, its processing capacity is very large.Various fruit processing method and condition are had nothing in common with each other, but all comprise sugaring process, have certain requirement to the concentration of sugar, when it does not reach standard sugar concentration, though realize recycling by the means such as concentrated, when utilizing number of times more, liquid glucose darkens, local flavor ageing, seriously can affect product quality as directly used, for ensureing the quality of product, tend is outwelled by as discarded object, so not only waste is caused to resource, and can to environment.And along with the increase with output that increases of dried fruit production lot, it is cumulative so that deposit nowhere that the liquid glucose of fruit is crossed in infusion.
These liquid glucose sugar contents high (generally reaching more than 60%), simultaneously containing a certain amount of colloidal substance, suspended material and plain material, thus in the great brown syrup of viscosity.Though there is various document to introduce the processing method of dried fruit processing waste saccharide liquid, as Jia Shengping introduce in " quality problems that dried fruit handling ease occurs and solution " first alkali treatment make the colloid floc sedimentation that produces assemble to sink, incline and get supernatant, use the hydrogen peroxide decolouring of 30%.But effect is bad during practical application, and mistakeization hydrogen does not belong to food additives, forbids as food additives, food aid in the middle of food.
Summary of the invention
The object of this invention is to provide a kind of easy and simple to handle, can realize waste saccharide liquid recycling to the dried fruit processing waste saccharide liquid method of decolouring.
The object of the invention is to be achieved through the following technical solutions: a kind of method of decolouring to the waste saccharide liquid of dried fruit processing, is characterized in that comprising the following steps:
Step 1: dried fruit is processed waste saccharide liquid and dilute for concentration is the liquid glucose of 30%-40%, liquid glucose after dilution is heated to 40 DEG C-45 DEG C, the compound pectinase enzymolysis that weight ratio is 0.5 ‰ is added in liquid glucose, be heated to 85 DEG C after enzymolysis 40min and keep more than 5min, make pectase deactivation, then be cooled to 60 DEG C, add the agent of 60g-100g/hl bentonite flocculation and make the impurity flocculations such as the colloid in liquid glucose;
Step 2: get supernatant in the liquid glucose that step 1 processes, and in supernatant, add the wet active carbon that weight ratio is 4%-6%, the moisture 50% of wet active carbon, be warming up to 70 DEG C of inflation bubblings and fully mix insulation 1h decolouring, then by the amount of activated carbon of continous way screw centrifuge centrifugal segregation, more remaining activated carbon impurity in liquid glucose is removed by 0.45 ì m ceramic membrane filter;
Step 3: liquid glucose step 2 processed is at 115 DEG C of TRANSIENT HIGH TEMPERATURE more than sterilization 3s, then Vacuum Concentration.
Feature of the present invention:
First: the concentration optimizing dilution liquid glucose, make the effect of decolouring and most effective, and have employed the mode that enzymolysis and bentonite flocculation agent combine and first make the impurity flocculations such as the colloid in waste saccharide liquid, be beneficial to follow-up activated carbon decolorizing and filtration;
Second: the addition optimizing active carbon, and have employed wet active carbon (moisture 50%), be beneficial to production operation, avoid dry active raising of powdered carbon dirt and fly phenomenon, the mode of inflation bubbling mixing is more conducive to the abundant mixing of active carbon and liquid glucose, efficiency is higher, the amount of activated carbon of continous way screw centrifuge centrifugal segregation alleviates the pressure of subsequent filter, 0.45 μm of ceramic membrane filter is adopted namely to improve the effect of filtration, ensure that active carbon can not enter in product, and filter efficiency is higher, cost is lower.
The invention has the beneficial effects as follows, through the liquid glucose of this method process, dried fruit processing can be directly used in and not affect the quality of product.All or part ofly can use this liquid glucose during use, can take the circumstances into consideration to control by product requirement difference.
Below in conjunction with embodiment, the present invention will be further described.
Detailed description of the invention
The percentage that the present invention relates to is mass percent.
Further illustrate the present invention below by embodiment and comparative example, and under different working condition, record the decolorizing effect of dried fruit processing waste saccharide liquid.
To the method that the waste saccharide liquid of dried fruit processing decolours, comprise the following steps:
1, dried fruit is processed the sugar concentration that waste saccharide liquid is diluted to 30%-40%, after the liquid glucose after dilution is heated to 40 DEG C-45 DEG C, add the compound pectinase enzymolysis 40min of 0.5 ‰.Being heated to 85 DEG C after enzymolysis keeps more than 5min to make pectase deactivation, is then cooled to 60 DEG C and adds the agent of 60g-100g/hl bentonite flocculation and make the impurity flocculations such as colloid in liquid glucose;
2, in the liquid glucose of step 1 process, supernatant is got, add the wet active carbon (moisture 50%) of 5%, be warming up to 70 DEG C of inflation bubblings and fully mix insulation 1h decolouring, then by the amount of activated carbon of continous way screw centrifuge centrifugal segregation, then by impurity such as remaining activated carbon in 0.45 μm of ceramic membrane filter removal liquid glucose;
3, liquid glucose step 2 processed at 115 DEG C of TRANSIENT HIGH TEMPERATURE more than sterilization 3s, Vacuum Concentration.
Test result 1: the sugar concentration of dilution is chosen in the scope of 30%-40% three concentration and test, concentration is respectively 30%, 35%, 40%, the effect (see table 1) of decolouring under recording each working condition, colleague chooses dilution sugar concentration and is respectively 25% and 45% and carries out test comparison, the effect of decolouring under recording each working condition and efficiency (see table 1)
Table 1
Test result 2: the sugar concentration of fixed dilution is 35%, the addition of the active carbon that wets (moisture 50%) is chosen in the scope of 4%-6% 3 points and carry out production enforcement, be respectively 4%, 5%, 6%, the effect (see table 2) of decolouring under recording each working condition, the addition of the active carbon that wets (moisture 50%) is set as respectively that 3% and 7% carries out test result contrast, the effect (see table 2) of decolouring under recording each working condition respectively simultaneously
Table 2
Pass through production practices, induction and conclusion is carried out to the experimental data of embodiment and comparative example, can analyze and obtain embodiment and can produce the technique effect being obviously superior to comparative example, adopt the sugar concentration of 30%-40%, wet active carbon (moisture 50%) decolorizing effect and the efficiency that add 3%-6% are best.
Test result 3: active carbon and liquid glucose hybrid mode are on the impact of decolorizing effect
Standard machinery active carbon and liquid glucose hybrid mode is divided into stir and the mixing of inflation bubbling, the effect (see table 3) of decolouring under recording each working condition respectively
Table 3
Test result illustrates: the mode of inflation bubbling mixing can produce the decolorizing effect being obviously better than standard machinery and stirring.
Claims (1)
1., to the method that the waste saccharide liquid of dried fruit processing decolours, it is characterized in that comprising the following steps:
Step 1: dried fruit is processed waste saccharide liquid and dilute for concentration is the liquid glucose of 30%-40%, liquid glucose after dilution is heated to 40 DEG C-45 DEG C, the compound pectinase enzymolysis that weight ratio is 0.5 ‰ is added in liquid glucose, be heated to 85 DEG C after enzymolysis 40min and keep more than 5min, make pectase deactivation, then be cooled to 60 DEG C, add the agent of 60g-100g/hl bentonite flocculation and the colloidal impurity in liquid glucose is flocculated;
Step 2: get supernatant in the liquid glucose that step 1 processes, and in supernatant, add the wet active carbon that weight ratio is 4%-6%, the moisture 50% of wet active carbon, be warming up to 70 DEG C of inflation bubblings and fully mix insulation 1h decolouring, then by the amount of activated carbon of continous way screw centrifuge centrifugal segregation, more remaining activated carbon impurity in liquid glucose is removed by 0.45 μm of ceramic membrane filter;
Step 3: liquid glucose step 2 processed is at 115 DEG C of TRANSIENT HIGH TEMPERATURE more than sterilization 3s, then Vacuum Concentration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410228077.4A CN104000137B (en) | 2014-05-28 | 2014-05-28 | A kind of method that the waste saccharide liquid of dried fruit processing is decoloured |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410228077.4A CN104000137B (en) | 2014-05-28 | 2014-05-28 | A kind of method that the waste saccharide liquid of dried fruit processing is decoloured |
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| Publication Number | Publication Date |
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| CN104000137A CN104000137A (en) | 2014-08-27 |
| CN104000137B true CN104000137B (en) | 2015-12-30 |
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| CN201410228077.4A Active CN104000137B (en) | 2014-05-28 | 2014-05-28 | A kind of method that the waste saccharide liquid of dried fruit processing is decoloured |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489422A (en) * | 2014-12-08 | 2015-04-08 | 蜡笔小新（福建）食品工业有限公司 | Process for recovering can water |
| CN105802824A (en) * | 2016-06-03 | 2016-07-27 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing liqueur by waste sugary liquor generated in preserved fruit processing |
| CN105886302A (en) * | 2016-06-03 | 2016-08-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing healthcare wine from preserved fruit processing waster sugary liquor |
| CN107647332A (en) * | 2017-07-26 | 2018-02-02 | 兴化市联富食品有限公司 | A kind of dry instant type dried fruit preparation method |
| CN107897478A (en) * | 2017-11-25 | 2018-04-13 | 承德华朗食品有限公司 | A kind of preserved fruit circulation leaching sugar system and its sugared method of leaching |
| CN109287824A (en) * | 2018-11-29 | 2019-02-01 | 溜溜果园集团股份有限公司 | A kind of Preserved produciton liquid glucose regeneration technique |
| CN109647047B (en) * | 2018-12-23 | 2024-05-24 | 承德华朗食品有限公司 | Preserved fruit processing sugar liquid purifying treatment system |
| CN112493350A (en) * | 2020-11-20 | 2021-03-16 | 广东省农业科学院蚕业与农产品加工研究所 | Method for recycling residual sugar liquid in production of preserved fruits |
| CN114164307A (en) * | 2021-12-14 | 2022-03-11 | 广东鲜活果汁生物科技有限公司 | Syrup decoloring and degumming process |
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2014
- 2014-05-28 CN CN201410228077.4A patent/CN104000137B/en active Active
Patent Citations (5)
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| CN101766289A (en) * | 2010-01-29 | 2010-07-07 | 安徽丰原发酵技术工程研究有限公司 | Method for preparing high fructose corn syrup |
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Address after: 266000 No. 49 Li Zhai Town, Huangdao District, Shandong, Qingdao Applicant after: Jia (Qingdao) Food Co. Ltd. Address before: 266000, Longtan Road, 1 Zhang Jia town, Qingdao City, Shandong, Jiaonan Applicant before: Wolin (Qingdao) Food Co. Ltd. |
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