SU1392104A1 - Method of producing syrup of lacto-lactulose - Google Patents

Abstract

The invention relates to the dairy industry and is intended for the preparation of a lacto-lactulose syrup. The purpose of the invention is to increase the yield of lactulose and improve the quality of the syrup. Proposed: a method for producing lacto-lacto syrup, vines, provides for the preparation of lactose syrup. The resulting solution is subjected to separation purification from the protein fraction, with the result that the purity of the solution increases by 2-3%. The purified solution is mixed with alkali and the solution is kept under constant stirring to isomerize lactose to lactulose, then neutralized with an organic acid until a pH of 5.5-6.5 is reached. The resulting solution is provided with adsorbents and filtered. The solution is concentrated and lactose is crystallized from it. After separation of the lactose crystals, the syrup containing lacto-lactulose is thickened, cooled and packaged. with and (L

Description

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This invention relates to the dairy industry and is intended to produce a carbohydrate preparation containing lactulose and having bifidogenic properties.

The aim of the invention is to increase the yield of lactulose and improve the quality of the syrup.

The method is carried out as follows.

Lactose solution is prepared from raw milk sugar by dissolving the raw material in condensate to a concentration close to 15%. The resulting solution is subjected to separation purification from the protein fraction,

At this stage of purification, non-sugars of a weighted nature are removed, but the nitrogenous, mineral and dye substances catalyzing the isomerization process remain in solution. As a result of suspension of non-sugars, the purity of the solution rises by 2-3%.

The solution purified on the separator-cleaner is mixed with 0.35–0.45% alkaline solution pH to 11.0, the solution is heated at 68–72 ° C for 5–7 min with constant stirring, then neutralized with organic acid. lot, the pH argument to 3.5-6.5.

Mineral, nitrogenous and beautiful substances in solution catalyze the process of isomerization of lactose to lactulose and reduce the time of isomerization by 2.5-3 times. Apparently, these substances reduce the activity of water in solution, re, which provides iso, the merization of lactose in an alkaline medium.

The resulting solution is decolorized with refining substances applied in an amount,%: clarified coal OU-A or OU-H 1,2-1; gvdrosulphite sodium 0.04-0505; ground diato-MIT 1.2-1.0.

The mixture is filtered through a ram filter press and sent to curd (e. The lactose crystallizes out of the condensed solution, the lacto-lactulose syrup is thickened, cooled and packaged.

Example 1. Top-grade milk sugar in an amount of 120 kg is dissolved in condensate. Get a 15% solution of milk sugar in the amount of 776 kg.

This solution is cleaned on an OM.-3M separator-cleaner

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which receive a precipitate of 3 kg. The purity of the solution is 96%.

2.7 kg of calcium oxide hydrate are introduced into the purified solution, held for 5 minutes (t 70 ° C) with constant stirring and 2.3 ml of a saturated solution of citric acid.

Into this solution are introduced, kg: clarifying coal grade OU-A 1,2; grind diatomite 1,2; Sodium hydrosulfite 0.06, spin 20 min at 70 ° C and filtered through a frame filter press. 748 kg of isomerized purified lacto-lactulose solution are obtained.

Then the solution with a sting at 60 ° C and get 170 kg of a condensed solution with a density of 1240 kg / m The syrup is cooled at a constant rate of 10 C / h to a final temperature of 10 ° C. Crystallized lactose is separated by centrifugation and sent to dissolve.

The resulting solution is dried and 95% lacto-o-lactulose syrup is obtained.

The syrup is a homogeneous light yellow liquid.

composition,%: moisture 45, lactulose 34; ash 0.9. Optical density of 0.8.

Example 2. Milk sugar is dissolved in: condensate; in the same amount as in example 1.

The solution is refined; for this purpose, kg are added: clarifying coal grade OU-A 2.4; ground diatomite 2,4; sodium hydrosulfate 0.06, incubated for 20 minutes at 70 ° C. Tl filtered. 747 kg of a refined solution are obtained in which 2.7 kg of calcium oxide hydrate are introduced, held for 20 minutes (t 70 ° C) with constant stirring and 2.3 liters of a saturated solution of citric acid are added. A crop is filtered and 738 kg of isomerized syrup are obtained. Then the solution is concentrated and get 167 kg of a condensed solution with a density of 1240 kg / m. The syrup is cooled. 30 h to 10 ° C. Lactose is crystallized and separated by centrifugation (the lactose is again sent for dissolution). The resulting solution is thickened and receive lacto-lactulose syrup in the amount of 92 kg.

The syrup is a viscous liquid of light brown color,%: moisture 47.5; lactulose

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ash 1.95. Optically tight

32.8; 15.2.

Example 3. Milk sa ar rets is dissolved in condensate in the same amount as in example 1.

The solution is purified on a separator and get the quality of the solution of 97%.

Isomerization for 7 minutes and refining are carried out analogously to example 1.

The syrup is concentrated, the lactose crystallizes out and the crystals are separated.

The lactulose solution is thickened and the finished product is prepared in the amount of 96 kg.

Syrup is a homogeneous liquid of light yellow color, composition,%:, moisture 45.5; lactulose 33.7; ash 0.93. Optical density of 0.7.

The proposed method compared with the prototype allows to increase the yield of lactulose and get ready

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product based on optimal cleaning regimes with higher quality indicators. The process cycle is reduced by 25 hours.

Claims (1)

Invention Formula The method of obtaining lacto-lactulose syrup, including the preparation of si, is a rop of lactose, its treatment with adsorbents, filtration, from | lactose to alkalization of lactose, neutralization, filtration, condensation of the isomerized solution, crystallization of excess lactose and separation of lactose crystals from lacto-lactulose syrup, characterized in that the syrup. lactose from it extracts the protein fraction, and the solution is subjected to isomerization after separation, while the solution is treated with adsorbents after neutralization and filtering.