RU2297457C1 - Method for separating of glucose-fructose syrups - Google Patents

Abstract

FIELD: sugar and starch industry.

SUBSTANCE: method involves adding into basic aqueous solution of glucose and fructose with dry substance content of 30-80% acetone in an amount of 50-500% by weight of syrup; mixing at temperature of 5-50 C; settling and separating two resultant fractions; boiling down under vacuum at temperature of 20-80 C to dry substance content of 35-85%; producing high-fructose syrup containing 51-90% of fructose by weight of dry substance from one fraction and glucose-fructose syrup containing 5-49% of fructose by weight of dry substance from other fraction.

EFFECT: simplified process, provision for obtaining of ready product in the form of syrups rich in fructose and glucose and having quality satisfying consumer's demands.

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Description

The invention relates to sugar and starch-syrup industry.

A known method for the separation of glucose-fructose syrup into two fractions, comprising introducing a lower alcohol, in particular methanol, into the invert sugar solution, removing residual water to a moisture content of ≤1% and then crystallizing glucose and fructose by introducing seeds and separating the crystals formed (DE 1642535, 26.07 .1973).

The disadvantage of this known method is that the process is long, complex, does not allow to obtain the final product in the form of syrups enriched in fructose and glucose.

The technical result of the proposed method is to simplify the process and the possibility of obtaining the final product in the form of syrups enriched in fructose and glucose, the quality of which meets the requirements of the consumer.

To achieve this result, the proposed method for the separation of glucose-fructose syrup into two fractions, one of which is enriched in fructose, and the other is glucose, provides for the introduction of acetone in an amount of 50 - 500% by weight of the syrup, mixing, settling, separation of the formed fractions and their evaporation under vacuum to a content of 35-85% solids.

The method is as follows.

As a raw material, a syrup containing glucose and fructose, which is an invert syrup, or glucose-fructose syrup with fructose content of 42-45% by weight of dry matter, resulting from enzymatic hydrolysis of starch, is used.

Acetone in an amount of 50-500% by weight of the syrup is added to the initial syrup with a solids content of 30-80%, mixed at a temperature of 5-50 ° C, sedimented, the two liquid layers formed are separated. The top layer contains 1.0–20.0% solids, and the bottom - 20.0–60.0% solids. When the solids content in the initial syrup is less than 30%, the mixture does not stratify into two phases after the addition of acetone, and when the solids content is more than 80%, partial precipitation of sugar crystals occurs. When acetone is added to the initial syrup in an amount of less than 50% by weight of the syrup, the mixture does not also separate, and when acetone is added to more than 500%, sugar crystals partially precipitate. Stratification of the initial syrup into two phases of different chemical composition occurs when the sugar content in it exceeds their solubility in aqueous acetone. At a mixing temperature of less than 5 ° C, a partial precipitation of crystals of invert sugar occurs, and at a temperature of more than 50 ° C there is a strong evaporation of acetone, which prevents the formation of two phases. Then the obtained fractions are evaporated under vacuum to the required solids content: 35-85%. As a result, syrup containing 51-90% fructose by weight of solids is obtained from the upper fraction, and syrup containing 5-49% fructose by weight of solids from the bottom fraction.

Example 1

To 2.0 kg of invert syrup containing 50 wt.% Dry matter of carbohydrate composition: 9.8% sucrose, 44.8% fructose and 45.4% glucose to the mass of dry substances, add 3.0 dm ³ (2.37 kg) of acetone, stirred at a temperature of 20 ° C for 10 minutes, standing at the same temperature for 20 minutes. The lower and upper fractions are separated, then evaporated under vacuum at a temperature of 60 ° C until they contain 80% solids.

Receive from the upper fraction 140 g of high fructose syrup containing 5.4% sucrose, 39.5% glucose and 55, 1% fructose by weight of solids. From the lower fraction, 1110 g of syrup is obtained containing 10.5% sucrose, 45.6% glucose and 43.9% fructose by weight of solids.

Example 2

To 2.0 kg of glucose-fructose syrup (obtained by enzymatic treatment of starch) containing 50 wt.% Solids of carbohydrate composition: 7.1% oligosaccharides, 42.9% fructose and 50.0% glucose to the mass of dry substances, add 3 , 0 dm ³ (2.37 kg) of acetone, stirred at a temperature of 20 ° C for 10 minutes, standing at the same temperature for 20 minutes. The lower and upper fractions are separated, then evaporated under vacuum at a temperature of 60 ° C until they contain 80% solids.

Obtained from the upper fraction of 150 g of high fructose syrup containing 4.3% oligosaccharides, 52.1% fructose and 43.6% glucose by weight of solids. From the lower fraction, 1100 g of syrup is obtained containing 7.4% oligosaccharides, 41.9% fructose and 50.7% glucose by weight of solids.

The proposed method allows to simplify the process of separation of glucose-fructose syrups and to obtain the final product in the form of syrups enriched in fructose and glucose, which can be used for the preparation of food products for preventive purposes.

Claims (1)

The method of separation of glucose-fructose syrup into two fractions, one of which is enriched in fructose, and the other by glucose by introducing into the syrup acetone in an amount of 50-500% by weight of the syrup, mixing, settling, separating the formed fractions and evaporating them under vacuum to a content of 35- 85% solids.