CN106350615A - Method for preparing high-purity fruit fructose - Google Patents
Method for preparing high-purity fruit fructose Download PDFInfo
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- CN106350615A CN106350615A CN201610783173.4A CN201610783173A CN106350615A CN 106350615 A CN106350615 A CN 106350615A CN 201610783173 A CN201610783173 A CN 201610783173A CN 106350615 A CN106350615 A CN 106350615A
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
- C13K11/00—Fructose
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Abstract
The invention relates to a method for preparing high-purity fruit fructose. The method comprises the following steps: (1) testing the quality of fruit; (2) washing the fruit; (3) crushing; (4) performing enzymolysis; (5) performing membrane concentration; (6) decoloring; (7) desalting; (8) performing isomerization purification; (9) performing aftertreatment; (10) performing finished product filling. The content of fructose of a product prepared by using the method is higher than 90%, and the product is high in color value stability, low in production cost and small in waste liquid discharge amount.
Description
Technical field
The present invention relates to a kind of method preparing high-purity fruit Fructose.
Background technology
In fruit, main sugar components are Fructose, glucose and sucrose, but cane sugar content is very low.Fructose and glucose are as same
Enantiomers, the two is difficult to separate, and can contain more glucose, lead to product purity not high in the Fructose generally yielding.
In prior art, mostly pass through to squeeze the juice-filter-evaporate or the method such as alcohol extraction obtains Fructose, but these methods are all deposited
Low in concentration and content, cause Fructose in a large number run off waste the problems such as.
Content of the invention
It is an object of the invention to provide a kind of method preparing high-purity fruit Fructose.
The present invention adopts the following technical scheme that
A kind of method preparing high-purity fruit Fructose, it comprises the following steps:
(1) fruit quality inspection；(2) fruit cleaning；(3) crush；(4) digest；(5) membrance concentration；(6) decolour；(7) desalination；(8) isomery
Change purification；(9) post processing；(10) finished product.
What described step (4) digested concretely comprises the following steps:
A) heating is precooked: fruit oar is delivered to semi open model pulp digesting apparatus and carries out steaming and decocting, outlet temperature 40-50 DEG C；
B) primary enzymolysis: pulp, after heating is precooked, adds the compound pulp enzyme of pulp quality 4 ~ 5%, carries out in enzymatic vessel
Primary enzymolysis, enzymolysis time 1 ~ 1.5 hour；
C) squeeze: the pulp after primary enzymolysis passes through belt press, marc and fruit juice separating collect squeezing juice；
D) coarse filtration: squeezing juice, through rotation sieve, sieve bend and vibrosieve, filters step by step, pumps into Horizontal separator finally by front pump,
Separate again, obtain natural juice, collect to natural juice tank；
E) pasteurize before: the natural juice in natural juice tank is carried out with pasteurize, temperature 90-95 DEG C, sterilizing time is 30 ~ 50s；
F) secondary enzymolysis: enter into the second enzymatic vessel through the natural juice that step e) was processed, carry out secondary enzymolysis, enzymolysis time 1 ~
1.5 hour；The addition of compound pulp enzyme is the 2 ~ 3% of natural juice quality；
G) ultrafiltration: the natural juice of the process of step f) is carried out ultrafilter membrane screening, ultrafiltration membrane aperture be 0.02 micron, pressure be 1.2 ~
5mpa.
Described step (5) membrance concentration adopts continuous nanofiltration separation system, separation accuracy 1000 ~ 2500da, operating pressure 0.5
~1mpa.
What described step (6) was decoloured concretely comprises the following steps: using continuous nanofiltration separation system, separation accuracy 100 ~ 500da, behaviour
Make pressure 1 ~ 5mpa.
What described step (8) isomerization purified concretely comprises the following steps:
I) isomerization: through the natural juice after decolouring, add the mgso of natural juice quality 1 ~ 2%4As activator, add natural juice quality 3 ~
5% coso4As stabilizer, adjusting ph is 6.5 ~ 8.5, is heated to 60 ~ 70 DEG C, pumps into solidification glucose isomerase incessantly
Enzyme cylinder, flow velocity is 3 ~ 6m3/ h, the glucose moiety in fruit juice is converted into Fructose；
Ii) chromatographic isolation: the natural juice after step i) isomerization pumps into chromatographic isolation adsorption tower, in tower, filling strong acidic ion is handed over
Change resin or calcium salt type molecular sieve；After parsing, obtain Fructose and glucose；Glucose re-starts at the isomerization of step i)
Reason, after being converted into Fructose, enters back into chromatographic fractionation system, circulation is carried out；Described filler granularity is 0.3 ~ 0.4mm, and eluant is
Pure water.
Further, the compound pulp enzyme in described step (4) includes: pectinesterase, polygalacturonase, pectin
Lyases, inscribe-arabanase, circumscribed arabanase, rhamnose galacturonic acid enzyme and glycosidase, its quality
Than for 1: 2: 1: 3: 1: 2: 4.
Further, described step (3) is broken for two-stage and crushes, and the raw material fruit that will clean first is logical in the first disintegrating machine
Cross running up of hammer leaf and be broken into primary pulp, then be pumped into slurry collection surge tank with screw rod；Slurry collection surge tank
Primary pulp enters the second disintegrating machine, and the sieve screen apertures of the second disintegrating machine are the 1/4 ~ 1/3 of the sieve screen apertures of the first disintegrating machine, and second breaks
The time of the making beating of broken machine is 1.2 ~ 1.5 times of the first disintegrating machine, finally gives fruit oar.
Further, the concretely comprising the following steps of described step (7) desalination:
A) pretreatment: the natural juice after decolouring crosses the preliminary desalination of electrodialysis plant；
B) ion exchange resin desalination: natural juice after pretreatment sequentially passes through the first cationic resin column, the first anion tree
Fat post, the second cationic resin column, the second resin anion (R.A.) post, small cation resin column and negative and positive mixed-bed resin post, removing
Salts substances in fruit juice.
Further, the concretely comprising the following steps of described step (9) post processing:
I) high temperature sterilization: by plate type heat exchanger, the Fructose product after isomerization purification is sterilized, temperature is 115 ~ 125
DEG C, the time is 30 ~ 45s, and flow is 10 ~ 30m3/h；
Ii) five effect falling film evaporators concentrate: the Fructose product after step i) is processed enters five effect falling film evaporators, is steamed by heating power
The mode sent out, moisture in Fruit candy is evaporated further, is evaporated to refractive power 70-71brix；
Iii) filter pipeline: step ii) concentrate after Fructose product enter piping filter, piping filter aperture be 100 ~
120 eye mesh screens；
Iv) cardboard filter: step iii) filters consequence sugar product, by cardboard filter, the aperture of cardboard is 30 ~ 40 microns,
Remove the material that fruit juice is produced due to heat of evaporation flocculation；
V) pasteurize after: Fructose product is sterilized again, temperature is 85 ~ 95 DEG C, flow 6 ~ 8m3/h.
The invention has the benefit that
(1) using adding compound enzymic preparation after fruit raw material crushes, under certain conditions, fully digest, decompose pectin and thin
Cell wall, targetedly to produce compound enzyme using multiple combination enzyme preparation, so that the pulp pectin of squeezing is fully decomposed, and improves fruit
Slurry structure, reduces pulp viscosity it is easy to solid-liquid separation, improves crushing juice rate, increased soluble solid content in fruit juice,
And because the effect of enzyme reduces the viscosity of fruit juice, thus accelerating the discharge rate of fruit juice so that the squeezing time shortens, improve
The production capacity of squeezer, is verified by workshop, can improve production capacity about 30-50%.
(2) abandon the old work that currently the majority enterprise is all decoloured using vegetable active charcoal and macroporous adsorbent resin
Skill, using NF membrane decolouring, colors is retained, and has intercepted a part of protein, list during decolouring simultaneously
Peaceful and other Polyphenols are easily caused turbid material after fruit juice.
(3) concentration of juices: the work of the barometric gradient in feed liquid for the fruice in concentration film is carried out using seriality NF membrane
With under, wherein solvent is collected through film, the effective ingredient in feed liquid concentrate again film retention, thus juice solution obtain dense
Contracting, in running, homogenization degree is high, and thickening efficiency is high.
(4) carry out, using ion exchange column, the indispensable technique that desalination is that fruit Fructose extracts with purification, pre- using electrodialysis
Desalination, it is possible to reduce the burden of ion-exchange resins, improves production capacity, reduces cost.
(5) combine new paragon using ion-exchange resins, generally 3 groups from friendship operation resin column combination of fruit juice industry is connected, 1 group
Big male post, 1 group of big the moon post, 1 group of little male post, this kind of mode combines, and finished products state is water white, but product is in storage
Phase, because Polyphenols, colors run by this way, it is difficult to ensure that removing completely, the residual of particularly aminoacid,
Product will be led to too high in heating or temperature, produce Maillaid braun reaction during long-time placement, make deterioration in quality, high
End market cannot form and develop, and increased 3 groups of resin columns on the basis of original, respectively 1 group big male post, 1 group of big the moon post,
1 group of mixed-bed resin post.I.e. big male post 1 → cloudy greatly post 1 → big male post 2 → cloudy greatly post 2 → little male post 1 → mixed-bed resin, original
Product on the basis of carry out desalination bleaching again, thoroughly product do not removed to multiple bed remove again, formed and ensure and barrier
Effect, is adjusted the ph of fruit juice, then by follow-up mixed-bed resin, product conductance is reduced to very low level by little male post, then
Purification decolouring deacidification concentrated fruit juice.
(6) in fruit, main sugar components are Fructose, glucose and sucrose, and cane sugar content is very low, by allomerase technology,
Part glucose is converted to Fructose, in order to ensure stability and the activity of isomerase, with the addition of the materials such as magnesium sulfate, control and close
Suitable feeding temperature and ph.The mode of isomerization changes glucose and starch sugar to be had different, and starch sugar industry is mainly used in fruit Portugal
The production of syrup, Starch Conversion sugar saccharic composition is maltose, dextrinose, Fructus Hordei Germinatus polysaccharide, dextrin and glucose, almost without Fructose
Composition, fruit juice miscellaneous sugar content is low, substantially Fructose 40-45% in Sucus Pyri, glucose content 40-45%, sucrose 5%, Jing Guoyi
After structure enzyme, the 80% of glucose almost can be converted into fruit Fructose.The glucose also having 20% cannot be processed in fact by isomerization
Now once convert, after needing to separate unconverted glucose with Fructose, processed again by chromatographic column.
(7) due to Fructose and glucose isomerss each other, both are difficult to separate, and are divided into glucose with the group after ion exchange
Fruit decolouring deacidification juice with Fructose is material, and pure water is eluant, using chromatography column from the fruit sugar liquid of isomerization
Separating levulose.After isomery, the fruit sugar liquid of fructose content about 70-80% separates in chromatography column.Testing result shows, adopts
The fruit Fructose extracting solution product quality of this technique productions complies fully with fda, aijn and Domestic Correlative Standard.The Fructose isolated
Purity is 90%, and this technique has per resin treating capacity greatly, and water consumption is little, the advantage such as efficiency height.
Specific embodiment
With reference to embodiment, the present invention is described in detail.The scope of the present invention is not limited to embodiment, this area
Technical staff makes any change in the range of claim limits and falls within the scope of protection of the invention.
Embodiment
(1) fruit quality inspection.
(2) fruit cleaning.
(3) crush.Crushed using two-stage, first the raw material fruit cleaned is transported by the high speed of hammer leaf in the first disintegrating machine
Turn and be broken into primary pulp, then be pumped into slurry collection surge tank with screw rod；The primary pulp of slurry collection surge tank enters the
Sledging machine, the sieve screen apertures of the second disintegrating machine are the 1/4 ~ 1/3 of the sieve screen apertures of the first disintegrating machine, the making beating of the second disintegrating machine when
Between for 1.2 ~ 1.5 times of the first disintegrating machine, finally give fruit oar.After second-time breakage, pulp granularity attenuates further, after being conducive to
The enzymolysis of continuous operation and raising Milling Efficiencty.
(4) digest.The steps include:
A) heating is precooked: fruit oar is delivered to semi open model pulp digesting apparatus and carries out steaming and decocting, outlet temperature 40-50 DEG C；Half-open
The advantage putting formula pulp digesting apparatus is to block, and adds that heat-insulated cover plate makes to form the environment space of relative closure in cell body,
Do not interfere with the heating of pulp, especially in cleaning, the effect that heat-insulated cover plate inspection judges cleaning can be opened, when appearance paste
Can thoroughly solve to clean a difficult problem in the way of using manually scrubbing during plate；100 meters of this equipment length, heating surface (area) (HS is big, by becoming
The spiral propeller of frequency formula can heat product to adaptive temperature in moment, then lower the temperature rapidly, moment is heated, more can guarantee that
The quality of fruit pulp and the loss of flavor substance；
B) primary enzymolysis: pulp, after heating is precooked, adds the compound pulp enzyme of pulp quality 4 ~ 5%, carries out in enzymatic vessel
Primary enzymolysis, enzymolysis time 1 ~ 1.5 hour；By the effect of enzyme, decompose pectin and destroy cell tissue, increase solubility solid
Thing content；
C) squeeze: the pulp after primary enzymolysis passes through belt press, marc and fruit juice separating collect squeezing juice；Multistage
In the presence of pressure roller, by press belt bore filter, a splicing groove is arranged at crusher bottom, the squeezing juice that Multistage squeezing roller bottom produces
Collected；
D) coarse filtration: squeezing juice, through rotation sieve, sieve bend and vibrosieve, filters, detached sarcocarp material, finally by front pump step by step
Pump into Horizontal separator, then separate, obtain natural juice, collect to natural juice tank；
E) pasteurize before: the natural juice in natural juice tank is carried out with pasteurize, temperature 90-95 DEG C, sterilizing time is 30 ~ 50s；Right
Natural juice carries out pasteurize, and first plays the effect of starch gelatinization, is conducive to the decomposition of follow-up saccharifying enzyme, and second serves rapidly
Sterilizing, prevents the risk of product fermentable, and the 3rd is enzyme denaturing, and the polyphenol oxidase in fruit, by being contacted with oxygen, is sent out
Raw enzymatic browning, leads to juice color to change, and is unfavorable for the decolouring of subsequent handling, increases the decolouring difficulty of subsequent handling.
Also inactivated the compound pulp enzyme that unreacted in primary enzymolysis terminates simultaneously；
F) secondary enzymolysis: enter into the second enzymatic vessel through the natural juice that step e) was processed, carry out secondary enzymolysis, enzymolysis time 1 ~
1.5 hour；The addition of compound pulp enzyme is the 2 ~ 3% of natural juice quality；During primary enzymolysis, due to the interference of sarcocarp and water-soluble
Digest under conditions of being not in good state, pectin and partial starch can not degradable with decompose, need again by enzyme-added mode
To reach the effect removing pectin starch, the macromolecular substances such as pectin and starch have ponding for fenestra, can attach to
Ultrafiltration tube wall, hinders fruit juice normally to filter operation；
G) ultrafiltration: the natural juice of the process of step f) is carried out ultrafilter membrane screening, ultrafiltration membrane aperture be 0.02 micron, pressure be 1.2 ~
5mpa；After ultrafiltration, fruit juice refractive power is 7-9brix, and turbidity can be below decreasing value 0.6ntu, light transmittance >=96%, and total acid does not produce
Impact.
Described compound pulp enzyme includes: pectinesterase, polygalacturonase, pectin lyase, inscribe-Arab gather
Carbohydrase, circumscribed arabanase, rhamnose galacturonic acid enzyme and glycosidase, its mass ratio is 1: 2: 1: 3: 1: 2: 4.
(5) membrance concentration.Using continuous nanofiltration separation system, separation accuracy 1000 ~ 2500da, operating pressure 0.5 ~ 1mpa；
Conventional concentration of juices is using multi-stage vacuum evaporation.But, the big of good flavor fragrance ingredient is led to due to heat affecting
Amount loss, color and luster decomposes the generation with brown pigment, and energy consumption and production cost are all higher.By the Multistage continuous fortune of membrance concentration
OK, make the centrifugation by film for the initial pol, increase to 14-15brix, then through high-pressure pump, increase pressure in film, by sugar
Degree is finally concentrated to 26-30brix.
(6) decolour.Using continuous nanofiltration separation system, separation accuracy 100 ~ 500da, operating pressure 1 ~ 5mpa；By film
After concentration, refractive power increases, and fruit juice capacity reduces relatively, by the NF membrane in suitable aperture, the colors of macromole is entered
Row retention operation, the composition that can pass through fenestra is essentially inorganic species and glucide, and other macromole class pigments cannot pass through,
Flow out in the other end of membrane tube, the fruit juice through fenestra presents close to water white.
(7) desalination.It comprises the steps:
A) pretreatment: the natural juice after decolouring crosses the preliminary desalination of electrodialysis plant；The single treatment of ion exchange column can be increased
Amount and production capacity, it is to avoid the discharge of the spent acid salkali waste that ion exchange resin repeated regeneration produces, increased the fortune of ion exchange resin
The row time；
B) ion exchange resin desalination: natural juice after pretreatment sequentially passes through the first cationic resin column, the first anion tree
Fat post, the second cationic resin column, the second resin anion (R.A.) post, small cation resin column and negative and positive mixed-bed resin post, removing
Salts substances in fruit juice.After being handed over by ion, the conductance of fruit juice can reach below 5us/cm, colour >=99%, amino nitrogen
≤ 1.5mg/100g, sense organ water white, light transmittance >=99%, turbidity≤0.5%.
(8) isomerization purification.The steps include:
I) isomerization: through the natural juice after decolouring, add the mgso of natural juice quality 1%4As activator, add natural juice quality 3%
coso4As stabilizer, adjusting ph is 6.5, is heated to 60 DEG C, pumps into solidification glucose isomerase cylinder, flow velocity incessantly
For 3m3/ h, the glucose moiety in fruit juice is converted into Fructose；
Ii) chromatographic isolation: the natural juice after step i) isomerization pumps into chromatographic isolation adsorption tower, in tower, filling strong acidic ion is handed over
Change resin or calcium salt type molecular sieve；After parsing, obtain Fructose and glucose；Glucose re-starts at the isomerization of step i)
Reason, after being converted into Fructose, enters back into chromatographic fractionation system, circulation is carried out；Described filler granularity is 0.3mm, and eluant is pure water.
(9) post processing.It concretely comprises the following steps:
I) high temperature sterilization: by plate type heat exchanger, the Fructose product after isomerization purification is sterilized, temperature is 115 ~ 125
DEG C, the time is 30 ~ 45s, and flow is 10 ~ 30m3/h；
Ii) five effect falling film evaporators concentrate: the Fructose product after step i) is processed enters five effect falling film evaporators, is steamed by heating power
The mode sent out, moisture in Fruit candy is evaporated further, is evaporated to refractive power 70-71brix；Reduce the volume of Fruit candy, be easy to transport
Defeated and storage；
Iii) filter pipeline: step ii) concentrate after Fructose product enter piping filter, piping filter aperture be 100 ~
120 eye mesh screens；Fragment because equipment rubber cushion is aging and part of appliance abrasion leads to is retained by this screen cloth；
Iv) cardboard filter: step iii) filters consequence sugar product, by cardboard filter, the aperture of cardboard is 30 ~ 40 microns,
Remove the material that fruit juice is produced due to heat of evaporation flocculation；
V) pasteurize after: Fructose product is sterilized again, temperature is 85 ~ 95 DEG C, flow 6 ~ 8m3/h.
(10) finished product.Fructose product pours in sterile bag through aseptic filler, and canned mouth temperature control reaches 90 DEG C
Above high temperature sterilize condition sterilizes to sterile bag filling exit.
Embodiment 2
With embodiment 1, difference is, i) isomerization: through the natural juice after decolouring, adds the mgso of natural juice quality 2%4As
Activator, adds the coso of natural juice quality 5%4As stabilizer, adjusting ph is 8.5, is heated to 70 DEG C, pumps into solid incessantly
Change glucose isomerase cylinder, flow velocity is 6m3/ h, the glucose moiety in fruit juice is converted into Fructose.
Ii) chromatographic isolation: the natural juice after step i) isomerization pumps into chromatographic isolation adsorption tower, in tower filling highly acid from
Sub-exchange resin or calcium salt type molecular sieve；After parsing, obtain Fructose and glucose；Glucose re-starts the isomerization of step i)
Process, after being converted into Fructose, enter back into chromatographic fractionation system, circulation is carried out；Described filler granularity is 0.4mm, and eluant is pure
Water.
Embodiment 3
With embodiment 1, difference is, i) isomerization: through the natural juice after decolouring, adds the mgso of natural juice quality 1.5%4Make
For activator, add the coso of natural juice quality 4%4As stabilizer, adjusting ph is 7.0, is heated to 65 DEG C, pumps into incessantly
Solidification glucose isomerase cylinder, flow velocity is 5m3/ h, the glucose moiety in fruit juice is converted into Fructose.
Ii) chromatographic isolation: the natural juice after step i) isomerization pumps into chromatographic isolation adsorption tower, in tower filling highly acid from
Sub-exchange resin or calcium salt type molecular sieve；After parsing, obtain Fructose and glucose；Glucose re-starts the isomerization of step i)
Process, after being converted into Fructose, enter back into chromatographic fractionation system, circulation is carried out；Described filler granularity is 0.35mm, and eluant is pure
Water.
The physical and chemical index of effect example embodiment 1 ~ 3 products obtained therefrom
Fructose content: >=90%, light transmittance (t625nm): >=95%, colour (t440nm): >=95%.
Soluble solid content (20 DEG C of refractometry detections): >=70brix, total acid≤0.05%, ph:3.5 ~ 4.5, really
Glue: negative, starch: negative, amino nitrogen≤1.5mg/100g, copper≤1.0mg/kg, lead≤0.05mg/kg, arsenic lead≤
0.01mg/kg.
Total plate count < 10cfu/ml, coliform < 3mpn/100ml, thermoduric bacteria < 1cfu/50ml, mycete/yeast <
10cfu/ml, pathogenic bacterium: must not detect, osmophilic yeast bacterium: must not detect.
Pesticide residues meet gb2763-2014 standard.
By above-mentioned technique, the fructose concentration in Fructose product can reach more than 90%.Product colour stability increases,
Even if storing under the conditions of summer high-temperature, sense organ aspect disclosure satisfy that the requirement of client and market.Assume water white.
Using membrance concentration technology, the evaporation expense of fruit Fructose per ton is to save 300-400 unit.Located in advance using electrodialysis
Reason, reduces ion exchange column load, and annual hydrochloric acid usage amount reduces 600 tons, and liquid caustic soda usage amount reduces 1000 tons.
Product nodeless mesh situation, under the conditions of being positioned over low tempertaure storage, will not be crystallized due to the impact of glucose.
According to the above embodiments, the present invention is described in detail.It should be noted that, above embodiment is only for lifting
Example explanation invention.On the premise of without departing from spirit and substance of the present invention, those skilled in the art can be designed that this
Multiple alternatives of invention and improvement project, it all should be understood to be within protection scope of the present invention.
Claims (5)
1. a kind of method preparing high-purity fruit Fructose is it is characterised in that it comprises the following steps:
(1) fruit quality inspection；(2) fruit cleaning；(3) crush；(4) digest；(5) membrance concentration；(6) decolour；(7) desalination；(8) isomery
Change purification；(9) post processing；(10) finished product；
What described step (4) digested concretely comprises the following steps:
A) heating is precooked: fruit oar is delivered to semi open model pulp digesting apparatus and carries out steaming and decocting, outlet temperature 40-50 DEG C；
B) primary enzymolysis: pulp, after heating is precooked, adds the compound pulp enzyme of pulp quality 4 ~ 5%, carries out in enzymatic vessel
Primary enzymolysis, enzymolysis time 1 ~ 1.5 hour；
C) squeeze: the pulp after primary enzymolysis passes through belt press, marc and fruit juice separating collect squeezing juice；
D) coarse filtration: squeezing juice, through rotation sieve, sieve bend and vibrosieve, filters step by step, pumps into Horizontal separator finally by front pump,
Separate again, obtain natural juice, collect to natural juice tank；
E) pasteurize before: the natural juice in natural juice tank is carried out with pasteurize, temperature 90-95 DEG C, sterilizing time is 30 ~ 50s；
F) secondary enzymolysis: enter into the second enzymatic vessel through the natural juice that step e) was processed, carry out secondary enzymolysis, enzymolysis time 1 ~
1.5 hour；The addition of compound pulp enzyme is the 2 ~ 3% of natural juice quality；
G) ultrafiltration: the natural juice of the process of step f) is carried out ultrafilter membrane screening, ultrafiltration membrane aperture be 0.02 micron, pressure be 1.2 ~
5mpa；
Described step (5) membrance concentration adopts continuous nanofiltration separation system, separation accuracy 1000 ~ 2500da, and operating pressure 0.5 ~
1mpa；
What described step (6) was decoloured concretely comprises the following steps: using continuous nanofiltration separation system, separation accuracy 100 ~ 500da, operation pressure
Power 1 ~ 5mpa；
What described step (8) isomerization purified concretely comprises the following steps:
I) isomerization: through the natural juice after decolouring, add the mgso of natural juice quality 1 ~ 2%4As activator, add natural juice quality 3 ~ 5%
Coso4As stabilizer, adjusting ph is 6.5 ~ 8.5, is heated to 60 ~ 70 DEG C, pumps into solidification glucose isomerase incessantly
Cylinder, flow velocity is 3 ~ 6m3/ h, the glucose moiety in fruit juice is converted into Fructose；
Ii) chromatographic isolation: the natural juice after step i) isomerization pumps into chromatographic isolation adsorption tower, in tower, filling strong acidic ion is handed over
Change resin or calcium salt type molecular sieve；After parsing, obtain Fructose and glucose；Glucose re-starts at the isomerization of step i)
Reason, after being converted into Fructose, enters back into chromatographic fractionation system, circulation is carried out；Described filler granularity is 0.3 ~ 0.4mm, and eluant is
Pure water.
2. a kind of method preparing high-purity fruit Fructose according to claim 1 is it is characterised in that described step (4)
In compound pulp enzyme include: pectinesterase, polygalacturonase, pectin lyase, inscribe-arabanase, outer
Cut arabanase, rhamnose galacturonic acid enzyme and glycosidase, its mass ratio is 1: 2: 1: 3: 1: 2: 4.
3. a kind of method preparing high-purity fruit Fructose according to claim 1 is it is characterised in that described step (3)
It is broken for two-stage to crush, first the raw material fruit cleaned is passed through in the first disintegrating machine running up of hammer leaf and be broken into primary fruit
Slurry, then it is pumped into slurry collection surge tank with screw rod；The primary pulp of slurry collection surge tank enters the second disintegrating machine, and second breaks
The sieve screen apertures of broken machine are the 1/4 ~ 1/3 of the sieve screen apertures of the first disintegrating machine, and the time of the making beating of the second disintegrating machine is the first disintegrating machine
1.2 ~ 1.5 times, finally give fruit oar.
4. a kind of method preparing high-purity fruit Fructose according to claim 1 is it is characterised in that described step (7)
The concretely comprising the following steps of desalination:
A) pretreatment: the natural juice after decolouring crosses the preliminary desalination of electrodialysis plant；
B) ion exchange resin desalination: natural juice after pretreatment sequentially passes through the first cationic resin column, the first anion tree
Fat post, the second cationic resin column, the second resin anion (R.A.) post, small cation resin column and negative and positive mixed-bed resin post, removing
Salts substances in fruit juice.
5. a kind of method preparing high-purity fruit Fructose according to claim 1 is it is characterised in that described step (9)
The concretely comprising the following steps of post processing:
I) high temperature sterilization: by plate type heat exchanger, the Fructose product after isomerization purification is sterilized, temperature is 115 ~ 125
DEG C, the time is 30 ~ 45s, and flow is 10 ~ 30m3/h；
Ii) five effect falling film evaporators concentrate: the Fructose product after step i) is processed enters five effect falling film evaporators, is steamed by heating power
The mode sent out, moisture in Fruit candy is evaporated further, is evaporated to refractive power 70-71brix；
Iii) filter pipeline: step ii) concentrate after Fructose product enter piping filter, piping filter aperture be 100 ~
120 eye mesh screens；
Iv) cardboard filter: step iii) filters consequence sugar product, by cardboard filter, the aperture of cardboard is 30 ~ 40 microns,
Remove the material that fruit juice is produced due to heat of evaporation flocculation；
V) pasteurize after: Fructose product is sterilized again, temperature is 85 ~ 95 DEG C, flow 6 ~ 8m3/h.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610783173.4A CN106350615A (en) | 2016-08-31 | 2016-08-31 | Method for preparing high-purity fruit fructose |
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| CN201610783173.4A CN106350615A (en) | 2016-08-31 | 2016-08-31 | Method for preparing high-purity fruit fructose |
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Cited By (3)
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| CN107746900A (en) * | 2017-11-14 | 2018-03-02 | 王鑫 | Continuous crystallisation equipment and technique in a kind of glucose production |
| CN108300814A (en) * | 2018-01-23 | 2018-07-20 | 山东兆光色谱分离技术有限公司 | A method of preparing high-purity glucose using chromatography processes cycle purification |
| CN115058544A (en) * | 2022-07-20 | 2022-09-16 | 北京斯坦励能源科技有限公司 | Method for preparing crystalline fructose by taking fruits as raw materials |
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| CN108300814A (en) * | 2018-01-23 | 2018-07-20 | 山东兆光色谱分离技术有限公司 | A method of preparing high-purity glucose using chromatography processes cycle purification |
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