Technology Of High Fructose Corn Syrup To Sucrose As Raw Materials

High fructose syrup which contains fructose 42% to 90% is a new sugar resource that emerges recently. It is good for human's health because of nutrition enrichment and is good for processing because of its property superior to that of glucose and sucrose. Now more and more high fructose syrup is applied to the scopes of beverage, cold food, candy, jam, etc. The demand of high fructose syrup is increasing constantly.At present high fructose syrup mainly realizes industrialization using the starch as raw materials both at home and abroad, however, its shortcomings are that the craft is complicated, and that there are many side reactions. It is also all right for insulin (artichokes extract) to produce high fructose syrup by acid hydrolysis or enzymatic hydrolysis, especially the enzymatic hydrolysis. But the lack of the large-scale production of inulinase makes the manufacturers produce inulinase themselves. In addition, the bacterial strain which can produce inulinase yields inulinase low with the existing technology.Cane sugar resources in our country are abundant, especially in Yunnan; its output is second in the whole country. In Yunnan province there is 2 million tons of cane sugar produced each year. The cane sugar is very cheap. High fructose syrup can be obtained from cane sugar, which will be good for Yunnan province. There are two steps to produce high fructose syrup. The first step is that cane sugar is hydrolyzed into equal fructose and equal glucose by sucrose enzyme, the second step is that the mixture product of fructose and glucose is separated through chemical methods.In this experiment, a bakers yeast bacterial with higher surcase, produced an intracellular surcase, has been isolated from sealed baker s yeast. Its optimum growth pH is 4.4, optimum growth temperature is 34℃, logarithm growth period is 4-12h, steady grows is above 68h. and its surcase activity can reach 1200U/ (g wet yeast).This paper applied calcium alginate to immobilize bakers yeast .The optimal conditions of immobilization were as follows: 3% alginate, 3% CaCl2, the cross linking pH 5.0, the cross linking temperature 35℃, and strains contained 0.038(g wet yeast)/ (ml alginate). Under these conditions, the surcase activity recovery rate of this immobilized bakers yeast can up to 95.3% .Its diameter of particle is about 3.5mmregularly. The grain size is distributed evenly, and the mechanical intensity is good.The results show that the optimum temperature and pH of immobilized baker's yeast is 55 °C and pH 4.4, and the optimum concentration of cane sugar is 30%. Under these conditions, the surcase activity of this immobilized baker's yeast can reach up to 1300U/ (g wet yeast). The hot stability of the immobilized cell has improved a lot. Hydrolyze the cane sugar through many batches and we will find the operation stability of the immobilized cell is good. Operate batch 10 in succession, and the lose of the vigor is less than 10%. It is obvious that the immobilized yeast has an applying foreground in industry.Utilizing surcase to hydrolyze cane sugar can only get invert sugar containing fructose and glucose 50% respectively. This experiment adopts chemical way to separate fructose from glucose. Three factor and three level hand over experiment has been designed to obtain the best craft of chemistry way. Under the best craft, Fructose liquid is obtained in which the purity of fructose is up to 95.6%, and the receiving rate of fructose can get to 92.3%.This experiment has offered a new way for Yunnan Province to produce high value added products for sugarcane sugar-high fructose syrup.