| Fructose is one of sweetener which understanding by the human in nature. Pure crystalline fructose sweetness with superior features and metabolic characteristics. Therefore, Foreign researchers have long study on the crystallization process of fructose. Because the crystalline fructose market prospects are very bright, so many countries have studied crystalline fructose process. But so far, a few countries have crystalline fructose industrialized production technology. The study of crystalline fructose relatively late in our country, the industrial production of crystalline fructose is still not perfect. This paper focuses on the effects of fructose crystallization process of some important parameters of crystallization, and the impact on the quality of the formation of crystals. Hope to provide some theoretical support for the industrial production of crystalline fructose.We studied the related to the separation of fructose and glucose of single factor and orthogonal experiment.According to the result of orthogonal experiment analysis that using Ca2+ion exchange column for fruit glucose liquid separation, separation effect is best when column temperature70℃.The best elution speed is0.6BV/h, the molar concentration of the best separation effect was20%, each time the separation of sugar liquid product is0.02BV.Under these conditions, the separation of eluent, fructose content reached93.8%.We think that in this condition, the separation of fructose and glucose effect is best.On the influence of different concentration of ethanol on fructose crystallization and fructose in pure water and ethanol than water is1:4interface stability zone width was studied in solution.Test results show that with the increase of ethanol concentration, the solubility of fructose also drops, and the solution viscosity drops, so more conducive to the formation of crystals, but this may lead to lower production.In containing ethanol solution, fructose super dissolution curve is obvious than the decline in aqueous solution, caused the fructose in ethanol solution intermediary firm narrow area.Using the oligosaccharides in the enzyme degradation liquid sugar, enzyme solution can significantly reduce sugar liquid viscosity, the maximum value was reduced by26.2%, but with the increase of digestion time, sugar liquid color value will increase.Comprehensive analysis, and when the pullulanase to add quantity of234ASPU/kg, saccharifying enzyme for GAU156/kg, pH=4.0, the temperature of55℃, fructose syrup concentration was60%, for20h, enzyme solution can achieve the best effect.Finally, study the impact of four factors on the crystallization process of fructose.These four factors including material liquid ratio, syrup concentration, temperature, crystallization time. According to the results of the single factor experiment with orthogonal test analysis. For fructose crystal fruit sugar the purity and yield are all important. So, at the same time, we analysis on these two aspects respectively through orthogonal experiment. By the purity of fructose orthogonal analysis results showed that with the concentration of80%syrup to concentrate, based on the proportion of material liquid1:14,65-5℃, the temperature changes after84h of crystal, crystal of96.01%purity fructose. Fructose yield orthogonal analysis results show that when the concentration of syrup was80%, the material liquid than1:14, transformation temperature control in the60-5℃, after84h crystallization, calculate the yield of86.83%fructose. Associated with fructose purity and yield of optimal combination is not the same. Analysis of purity and sugar yield of the fructose stakes. And in order to avoid in the process of crystallization, the irreversible damage caused by the high temperature to fructose. With our fructose concentration80%syrup as raw material, material liquid ratio of1:14, controlled crystallization temperature change under the condition of60-5℃, crystalline84h. The final crystalline fructose purity reached95.23%. |
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