WO2007076640A1 - Methode permettant de preparer simultanement des sirops presentant une teneur elevee en fructose (55 % et 42%) - Google Patents

Methode permettant de preparer simultanement des sirops presentant une teneur elevee en fructose (55 % et 42%) Download PDF

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Publication number
WO2007076640A1
WO2007076640A1 PCT/CN2006/000012 CN2006000012W WO2007076640A1 WO 2007076640 A1 WO2007076640 A1 WO 2007076640A1 CN 2006000012 W CN2006000012 W CN 2006000012W WO 2007076640 A1 WO2007076640 A1 WO 2007076640A1
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WIPO (PCT)
Prior art keywords
fructose
content
syrup
supernatant
raw material
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Application number
PCT/CN2006/000012
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English (en)
Chinese (zh)
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WO2007076640A8 (fr
Inventor
Jun Wang
Junming Chen
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Bioright Worldwide Company Ltd.
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Priority to PCT/CN2006/000012 priority Critical patent/WO2007076640A1/fr
Publication of WO2007076640A1 publication Critical patent/WO2007076640A1/fr
Publication of WO2007076640A8 publication Critical patent/WO2007076640A8/fr

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Classifications

    • 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

Definitions

  • the present invention relates to a method for producing a sweetener, and more particularly to a process for producing fructose syrup. Background technique '
  • Fructose syrup is a new type of sweetener that was put into industrial production in the 1970s. It is suitable for a variety of foods. Its sugar composition is mainly fructose and glucose. According to ISBI (International Association of Beverage Science and Technology) international standards, there are two main types of fructose syrup that have been commercialized in the international market. One is fructose syrup or HFCS-42 with a fructose content of 42%; the other is fructose. It is 55% fructose syrup, which is called high fructose syrup or HFCS-55.
  • fructose syrup containing 55% fructose is generally carried out.
  • glucose is isomerized by glucose isomerase to produce about 56% fructose syrup containing fructose, which is then concentrated and then passed.
  • the adsorption column was separated to obtain a fructose syrup containing more than 90% of fructose.
  • 90% or more of the fructose syrup containing fructose and the fructose syrup containing 42% of fructose were adjusted to obtain a high fructose syrup containing 55% of fructose.
  • the method is complicated, and the syrup containing high glucose and low fructose produced by the separation of the adsorption column needs to be returned to the isomerization process to regenerate about 56% of fructose syrup containing fructose, thereby greatly increasing the production cost.
  • fructose in addition to the use of adsorption columns, fructose can also be enriched by crystallization by virtue of its high solubility in aqueous solution over glucose.
  • U.S. Patent No. 4,634,472 discloses the preparation of high fructose syrup containing high concentrations of fructose by crystallization, but requires that the solids content of the fructose syrup raw material must be above 75%. If it is less than 75%, no crystals are formed, so that fructose syrup having a high concentration of fructose cannot be produced. It is also required that the seed crystal used for crystallization has a particle size of 200 mesh. In the method, the fructose syrup having a fructose content of about 55% is prepared, and the syrup mixed with the crystallized crystal and the mother liquid must be diluted with another diluent to separate the crystal from the mother liquid, thereby obtaining the desired 55%. Left and right fructose syrup. Therefore, this method is demanding, has many steps, and does not obtain a fructose syrup intermediate having a fructose content of more than 58%.
  • the present invention provides a method of simultaneously preparing a fructose syrup containing 55% and 42% by weight of fructose, comprising:
  • fructose syrup raw material wherein the fructose content is 48%-52% of the total weight of the raw material, and the solid content is 70%-75% of the total weight of the raw material;
  • the seeded material is allowed to stand at 4-21 ° C;
  • the precipitate was formulated with the supernatant or the starting material to a 42% fructose syrup.
  • the resulting fructose content is greater than 58% by weight of the supernatant.
  • the supernatant has a fructose content of 62% to 86.6% by weight of the supernatant.
  • the standing temperature is 18. C -21 0 C.
  • the higher the solids content of the fructose syrup raw material the higher the standing temperature.
  • the solid content is 75% by weight and the standing temperature is 18. C-21. C.
  • the solid content was 70% by weight and the standing temperature was 4. (.
  • the seed crystal is a 40-160 mesh glucose particle.
  • the precipitate (40-160 mesh) precipitated in the process of the present invention can also be used as the seed crystal of the present invention. More preferably, it is a glucose particle of 120-160 mesh or a precipitate precipitated in the process of the invention.
  • the glucose particles or precipitates in crystalline form are most preferred in the present invention.
  • the separation can be carried out by centrifugation or press separation. Those skilled in the art can select according to a specific process.
  • the process of the present invention does not require an excessively high solids content in the fructose syrup raw material.
  • the solid content may be less than 75%, and the setting temperature in the crystallization process may be adjusted as the solid content changes, and the applicability is strong.
  • the supernatant is separated by centrifugation and pressing, which is convenient and easy to produce.
  • the prepared fructose 58%-68% high fructose fructose syrup can be blended to produce 42% fructose syrup and 55% fructose syrup.
  • This process has a high throughput and is suitable for large-scale industrial production.
  • the present invention does not require the use of an expensive adsorption method for the preparation of HFCS-55, and the precipitation of high glucose and fructose after crystallization of fructose is directly used for the preparation of HFCS-42. detailed description
  • the present invention relates to a method for producing 55% high fructose syrup and 42% fructose syrup by first preparing a fructose syrup having a fructose content of up to 58%-68.6% and a by-product of glucose precipitation containing a small amount of fructose, and then passing The product or by-product is separately prepared from the starting materials, or the product is mixed with by-products to produce the desired 55% high fructose syrup and 42% fructose syrup.
  • fructose syrup having a fructose content of 48% to 52% and a solid content of 70 to 75% by weight is preferably used as a raw material.
  • the process of the invention can be carried out in a conventional container.
  • the raw material is placed in a crystallizing tank, and 0.1% or more of glucose particles or a precipitate produced by the present invention may be added thereto as a seed crystal at room temperature.
  • the syrup in the crystallization vessel is then at 4-21. Stir under C and let stand. It is preferably allowed to stand for 5-12 days. It is particularly preferably at 18. C-21. Let stand at the temperature of C. A glucose precipitate containing a small amount of fructose was precipitated. Finally, the precipitated glucose precipitate is separated by a separation method such as centrifugation or pressing.
  • the supernatant after separation of the glucose precipitate has a fructose content of 58% by weight or more, preferably 62% to 68.6% by weight, based on the supernatant.
  • the fructose syrup raw material has a solid content of 70% to 75% by weight. The higher the solid content, the greater the amount of crystals formed, the lower the amount of supernatant, and the higher the amount of fructose in the supernatant.
  • the amount of the seed crystal may range from 0.1% to 5% by weight of the raw material. Add seed amount The more the crystals are formed, the faster.
  • the glucose particles or the precipitate formed in the method of the present invention can be used as a seed crystal.
  • the seed crystals used are preferably 40-160 mesh glucose particles or precipitates precipitated by the process of the invention. More preferably, it is a 120-160 mesh particle or the precipitated precipitate.
  • crystals for the seed crystals.
  • 140 crystals of glucose crystals or crystals precipitated by the method of the invention are used as seed crystals in an amount of from 1% to 2% by weight based on the total amount of the syrup material.
  • the standing temperature is usually maintained at 4-21. C, to facilitate crystallization of the seed crystal-containing syrup.
  • the present invention uses higher resting temperatures, such as 18-21. C can still obtain fructose syrup containing a higher concentration of fructose. Such temperature ranges capable of implementing the technical solution of the present invention are not disclosed in the prior art.
  • the total solid content of the syrup raw material used may be slightly lower; when the standing temperature is high, the total solid content of the syrup raw material used should be correspondingly increased.
  • the standing temperature is 4.
  • the solid content should be controlled at about 70%; the standing temperature is at 18. C-21.
  • the solids content is controlled at 75%.
  • the fructose content in the syrup raw material is preferably controlled to be 48% to 52% by weight.
  • the supernatant is mixed with the fructose syrup raw material in a certain ratio to prepare a fructose-containing 55. % fructose syrup.
  • the precipitate and the fructose syrup raw material or the supernatant are formulated into a fructose syrup containing 42% fructose according to the content of fructose in the precipitate.
  • the determination of the mixing ratio is well known to those skilled in the art depending on the fructose content to be formulated.
  • the present invention is capable of simultaneously formulating 55% fructose syrup and 42% fructose syrup without the need for additional materials and products.
  • the fructose syrup of "high concentration” or “high content” fructose means that the fructose content is at least 55%, preferably at least 58%, more preferably at least 62% by weight of fructose syrup, based on the total weight of the fructose syrup .
  • the invention is illustrated by the following non-limiting examples. Example
  • the fructose syrup raw materials in the following examples were prepared from crystalline glucose and crystalline fructose at the concentrations described below unless otherwise stated.
  • the solid concentration was measured by an ATAGO SMART-1 autorefractometer, and the fructose content was measured by an automatic polarimeter (wzz-2s digital automatic polarimeter, Shanghai Precision Scientific Instrument Co., Ltd.).
  • composition of the syrup raw materials is as follows: fructose content 50.29%, glucose content 49.71%, solid content 70%-75%.
  • composition of the syrup raw materials is as follows: fructose content 50.29%, glucose content 49.71%, total solid content 70%-75%.
  • the composition of the syrup raw materials is as follows: fructose content 50.32%, glucose content 49.71%, total solid content 72%-75%.
  • the composition of the syrup raw materials is as follows: fructose content 50.32%, glucose content 49.71%, total solid content 75%.
  • Example 1 After 100 g of this syrup raw material was cooled to room temperature, 0.5-2 g of the precipitate precipitated in Example 1 was added. Dian. After stirring, it was cooled to 18 ° C and allowed to stand for 5 days. Centrifugation was carried out as in Example 1. The fructose content in the resulting supernatant and precipitate was determined. The results are shown in Table 4. Table 4
  • the composition of the syrup raw materials is as follows: fructose content 50.3%, glucose content 49.7%, total solid content 72%.
  • the composition of the syrup raw materials is as follows: the total solid content is 75.00%, the fructose content is 50.13%, and the glucose content is 49.87%.
  • the composition of the syrup raw materials is as follows: The total solid content is 72.00-75.00%, the fructose content is 50.30%, and the glucose content is 49.70%.
  • Total syrup raw materials 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 quantity (g)
  • Precipitation weight (g) 17.55 17.80 24.80 28.20 12.55 18.45 20.50 23.75 Precipitated fructose 17.04 17.38 17.96 20.11 20.63 19.24 18.67 19.06 Content (%)
  • the syrup raw material composition is as follows: The total solid content is 72.00-75.00%, and the fructose content is 48-52%. After cooling 100 g of the syrup raw material to room temperature, 1 g of 120-160 mesh monohydrate glucose particles was added. After stirring, cool to 4-18. C, let stand for 6 days. Centrifugation was carried out as described in Example 1. The fructose content in the obtained supernatant and precipitate was measured separately. The results are shown in Table 8. Table 8
  • the composition of the syrup raw materials is as follows: The total content of solids is 72%-74.9%, and the fructose content is 50.29%.
  • the fructose syrup was concentrated to a fructose syrup having a total solid content of 72%, a fructose content of 50.29%, and a glucose content of 49.71% as a raw material.
  • the obtained supernatant had a fructose content of 63.83% and a glucose content of 36.17%.
  • the resulting precipitate had a fructose content of 19.97% and a glucose content of 80.03%.
  • the fructose syrup was concentrated to a fructose syrup having a total solid content of 75%, a fructose content of 50.13%, and a glucose content of 49.87% as a raw material.
  • the obtained supernatant had a fructose content of 60.33% and a glucose content of 39.67%.
  • the resulting precipitate had a fructose content of 17.92% and a glucose content of 82.08%.
  • the fructose syrup was concentrated to a fructose syrup having a total solid content of 75%, a fructose content of 50.13%, and a glucose content of 49.87% as a raw material.
  • Example 1 100 g of the starting material was taken, and 1 g of the precipitate obtained in Example 1 was added, and after stirring, it was cooled to 18. C, let stand for 5 days. Centrifugation was carried out as described in Example 1, to obtain a supernatant of 73.40 g and a precipitate of 26.60 g.
  • the obtained supernatant had a fructose content of 60.23% and a glucose content of 39.77%.
  • the resulting precipitate had a fructose content of 26.42% and a glucose content of 73.58%.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Saccharide Compounds (AREA)

Abstract

L'invention concerne une méthode permettant de préparer simultanément des sirops à teneur élevée en fructose: ces sirops présentant une teneur respective de 55 % et de 42 % en poids. La méthode de l'invention consiste à: utiliser un sirop riche en fructose présentant une teneur en fructose d'au moins 48/52 %, et une teneur en solides de 70/75 % en poids, constituant la matière première; ajouter des germes cristallins et faire refroidir pour obtenir une cristallisation; séparer le sédiment par centrifugation ou par pressage, pour obtenir un produit de sirop à teneur élevée en fructose, dans lequel la teneur en fructose a augmenté pour atteindre 58/68,6 %, puis mélanger ce produit à la matière première de sirop riche en fructose susmentionnée, pour obtenir un sirop à teneur élevée en fructose, présentant une teneur en fructose de 55 %, mélanger simultanément le sédiment ainsi obtenu à la matière première, ou au produit susmentionné, pour obtenir un sirop à teneur élevée en fructose présentant une teneur en fructose de 42 %.
PCT/CN2006/000012 2006-01-06 2006-01-06 Methode permettant de preparer simultanement des sirops presentant une teneur elevee en fructose (55 % et 42%) WO2007076640A1 (fr)

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PCT/CN2006/000012 WO2007076640A1 (fr) 2006-01-06 2006-01-06 Methode permettant de preparer simultanement des sirops presentant une teneur elevee en fructose (55 % et 42%)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110904170A (zh) * 2019-12-12 2020-03-24 山东省鲁洲食品集团有限公司 一种f-55果葡糖浆的制备方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5126235A (en) * 1974-08-30 1976-03-04 Kazuo Hara Budooto to katooganjusuru ekiseigongobutsu no shorihoho
US4199373A (en) * 1979-04-13 1980-04-22 Chimicasa Gmbh Process for the manufacture of crystalline fructose
GB2087400A (en) * 1980-11-14 1982-05-26 Dds Kroyer As Process for the Production of a Syrup Having a High Fructose Concentration
US4634472A (en) * 1985-08-23 1987-01-06 A. E. Staley Manufacturing Company Enrichment of fructose syrups
US4681639A (en) * 1983-06-08 1987-07-21 Starcosa Gmbh Process for treating and converting of iso-glucose sirup
CN1063903A (zh) * 1991-02-06 1992-08-26 轻工部食品发酵工业科学研究所 结晶法制二代高果糖浆

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5126235A (en) * 1974-08-30 1976-03-04 Kazuo Hara Budooto to katooganjusuru ekiseigongobutsu no shorihoho
US4199373A (en) * 1979-04-13 1980-04-22 Chimicasa Gmbh Process for the manufacture of crystalline fructose
GB2087400A (en) * 1980-11-14 1982-05-26 Dds Kroyer As Process for the Production of a Syrup Having a High Fructose Concentration
US4681639A (en) * 1983-06-08 1987-07-21 Starcosa Gmbh Process for treating and converting of iso-glucose sirup
US4634472A (en) * 1985-08-23 1987-01-06 A. E. Staley Manufacturing Company Enrichment of fructose syrups
CN1063903A (zh) * 1991-02-06 1992-08-26 轻工部食品发酵工业科学研究所 结晶法制二代高果糖浆

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
HE K. ET AL.: "Study on Process for the Manufacture of High Fructose Syrup by Crystallization", FOOD AND FERMENTATION INDUSTRIES, no. 5, 1993, pages 15 - 19 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110904170A (zh) * 2019-12-12 2020-03-24 山东省鲁洲食品集团有限公司 一种f-55果葡糖浆的制备方法
CN110904170B (zh) * 2019-12-12 2022-01-28 山东省鲁洲食品集团有限公司 一种f-55果葡糖浆的制备方法

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