SU737462A1 - Method of producing lacto-lactulose syrup - Google Patents

Description

(54) METHOD OF OBTAINING LACT LACTULOSA SYRUP

The invention relates to the dairy industry and is intended for the production of a carbohydrate preparation containing lactulose and having bifidogenic properties.

The closest technical solution to the invention is a method for producing lacto-lactulose syrup, which includes preparing lactose syrup, isomerizing lactose to lactulose with an alkali filtre, thickening the isomerized solution, crystallizing excess lactose and separating lactose crystals from the solution containing lactulose l.

In accordance with a known method, the solution, after the end of the process, isomed is subjected to ion exchange treatment, as a result of which the solution is purified from minerals used as alkaline agent, and partially from dyes.

Ion-exchange processing of food products is undesirable due to potential: o

transfer to the processed product of substances contained in ion exchangers.

In addition to toth), the isomerization process under certain conditions becomes reversible.

Due to the autocatalytic nature of lactulose decay, the intensity of the decomposition reaction begins to gradually outpace the growth rate of lactulose concentration from a certain point, which explains first the stabilization and then the decrease in its content in the solution.

The purpose of the invention is to prevent the autocatalytic decomposition of lactulose.

To do this, in the proposed method, after 15-20 minutes from the start of the isomerization of the lactose solution, the organic acid is introduced into it until the pH reaches 5.5-6.5.

As the organic acid, one should use lshonic acid in the amount of 0.115-0.125 wt.%,

The method is as follows.

A solution of milk sugar with a lactose content of 15-2O% (mostly 15%) is purified from various nonsugars, filtered and mixed with 0.35-0.45% of silk to calculate the pH of the solution to 11.0. The introduction of alkali is carried out at a solution temperature of 6-8-72 ° C; at this temperature, the solution is kept for 15–20 min. With constant stirring until it reaches a pH of 8.8–9.0, and then neutralized with an organic acid, the pH is adjusted to 5.5–6.5. When citric acid is used in this case, its consumption amounts to 3, O-3.5 l of concentrated acid per 1 ton of solution or 0.115-0, 125 wt.%. The isomerization process under certain conditions becomes reversible. Due to the autocatalytic nature of lactulose dispersion, the intensity of the decomposition reaction begins to gradually outrun the growth rates of lactulose concentration from a certain point, which then stabilizes and then decreases its content in the solution.

The maximum accumulation of lactulose is observed after 15–20 min of thermostating. From the above figures, it is seen that acidification of the thermostatted solution to a pH of 6.0 od is most expedient, which ensures that the thermostat reached

The decrease in lactulop content of the solution after reaching the maximum concentration is explained by its instability in an alkaline medium at elevated temperature, which leads to a partial disintegration of lactulose, first to monoses (galactose, glucose, and phagothalosis) and then to dark colored compounds (pyruvic aldehyde formaldehyde, amber, formic, isosaccharic acids, etc.). The degree of pact of the reaction products can be judged by the intensity of syrup ing.

However, this effect can be avoided by taking the system out of the alkaline environment upon reaching the maximum value of the concentration of lactulose in the solution.

Practically, this is achieved by introducing into a thermostated solution an organic acid (in particular, citric acid).

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The nature of the change in lactulose concentration, pH and optical density of a thermostated lactose solution, depending on the amount of citric acid introduced, is presented in Table. one.

Table 1 .

lactose concentrations and simultaneous

55 decrease in the optical density of the solution.

and properties of syro

TTD PLTG YY | YY o .- .. - -

with peniomas and without deacidification of the pact solution after braking are given p tab. 2

That b l and

It is obvious that deoxidation provides not only an increased content of laculose in the finished product and its relatively lower color (optical density), but also a sharp decrease in the content of ash elements. This is especially true for the different Ca contents, the amount of which during deoxidation decreases in the final product almost 6 times. This is explained by the formation of sparingly soluble complexes in the form of Ca citrate, which are removed from the system during the crystallization of lactic acid. Thus, the proposed operation of deactivating the thermostated solution of citric acid lactose ensures the stabilization of the system in the optimum zone of the pH of the medium, thereby preventing the autocatalytic decomposition of lactulose in the alkaline medium and the accumulation of dark colored compounds determining its color, and also promotes the decalcification of the solution at the same time, eliminating the need for ion exchange sorbents.

With an organic acid solution added, the solution is filtered to remove calcium salts, concentrated at 50-60 ° C to a density of 1250-1255 kg / mg, cooled to

crystallization of lactose and separating it with one of the known methods, for example centrifuging.

A syrup containing lactulose and crystallized lactose,

can be used in the manufacture of baby and dietary products. For example, Of the 375 kg of premium-grade raw milk sugar with a lactose content of 93.5%, 2400 kg of a 15% solution having a density of 1046 kg / m is prepared. 7.5 kg of clarifying MD brand 5 are added to this solution, 3 kg of ground diatomite and 0.185 kg of sodium hydrosulfite are kept for 30 minutes at 70 ° C and after filtration 2350 kg of refined lactose solution are obtained. At 70 ° C, 8.8 kg of calcium oxide hydrate is introduced into this solution, kept for 20 minutes under stirring, and 7 liters of saturated citric acid are added to adjust the pH of the solution to 6.5. Then the solution is filtered and concentrated at. 550 kg of a condensed solution with a density of 1250 kg / m are obtained. It is slowly cooled to 10 ° C at an average rate of h, and then incubated for 12 hours. The resulting crystallisate is centrifuged to separate the lactose crystals. The lactose crystals (in the amount of 150 kg) released during the centrifugation process are sent for dissolution for reuse. The resulting solution of lacto-lactulose (Fugate) mixed with wash water (in the amount of 550 kg) is sent for re-concentration and crystallization. After concentration, 380 kg of hydroxypropane with a density of 1250 kg / cm are obtained. The lactose crystals separated during the crystallization process are separated from the mother liquor. At the same time, 65 kg of lactose crisplob are obtained, which are sent for reuse, and 300 kg of lacto-lactulose syrup with a density of 1,220 kg / m Organopytic and (} M3HKO XHMn4ec indicators of the finished product are shown below. Appearance and price of Taste and odor Moisture content,% Lactulose content,% Ash content,% Density, kg / m Acidity active (pH),% Acidity titrated to 4,75% reduced solids of the solution Specific rotation, Salt content of salts in terms of copper, in mg per 1 kg of Soda product ol salts in terms of tin mg per 1 kg of the product Total number of organisms per gram g 2a Content of intestinal daddy per gram Content of pathogenic microorganisms NO The resulting syrup lacto-lactulose contains in its composition the natural carbohydrate components of mother's milk and can be used in the composition of products nutrition of young children, formula 1. The method of obtaining lacto-lactulose syrup, including the preparation of lactose syrup, isomerization of lactose-withdrawal by alkali, filtration, thickening of isomerizate strength solution, crystallizing and separating lactose izbygka lactose crystals characterized in that, in order to prevent collapse avtokatalitncheskogo lactulose, after 15-20 min of isomerization paktozy solution is introduced into it an organic acid to a pH of 5.5-6.5. 2. The method according to claim 1, wherein the organic acid is used is citric acid and is administered in an amount of 0.115-O, 125 wt.%. Sources of information taken into account during the examination 1. French patent NP 2147925, cl. From 13 to 9/00, published. 1973 (prototype).

Claims (2)

Claim 1. A method of obtaining a lacto-lactupose syrup, including the preparation of lactose syrup, isomerization of lactose to lactulose with alkali, filtration, drying of the isomerized solution, crystallization of excess lactose and separation of lactose crystals, characterized in that, in order to prevent autocatalytic decomposition of lactulose, after 15-20 minutes the beginning of the isomerization of the lactose solution, organic acid is introduced into it until a pH of 5.5-6.5 is reached. 2. The method according to π. 1, with the fact that citric acid is used as an organic acid and it is introduced in an amount of 0.115-0.125 wt.%.