Title: Preparation of fructose by crystallization
Application Number: 91100632 Application Date: 1991.02.06
Publication Number: 1063903 Publication Date: 1992.08.26
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: C13K1/10
Applicant(s) Name: Research Inst., of Food Fermentation, Ministry of Address: 100028
Inventor(s) Name: Guo Maocai, He Kaixiang
Attorney & Agent: CUI MINGHONG
Abstract:
     The present invention refers to the preparation of second generation high fructose contained syrup by crystallization. The first generation syrup is concentrated to solid content of 71-81%, then pumped into crystallzation tank, where it is cooled to 28 deg.C with the addition of 5-30% crystalline glucose, and glucose is separated out by controlling crystallization temp. progressivelly decreased from 28 to 12 deg.C under agitating, followed by centrifugally separation to obtain glucose crystal and filtrate with fructose content above 55%. Upon completing crystallization, the product is obtained by centrifuge and 5-40% massecuite is left as crystal seeds for next production.
Time: 7
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