Technology introduction: Through the biological reaction, the sucrose and glucose in fruit juice are converted into fructose and then separated out. This is a breakthrough in the quality of the apple industry and a major development in the fructose industry.
Fructose is a ketohexose, it has many functional properties: (1) high sweetness, low energy, easy to digest, easy to absorb, can quickly eliminate fatigue. (2) Metabolism is not constrained by insulin and can be consumed by patients with diabetes. It can also prevent diabetes, obesity, and hypertension. (3) Fructose is not easily used by oral micro-organisms, and the adverse effects on teeth are less than sucrose, which can prevent tooth decay in children. Through the application of this research result, the production cost of fructose can be reduced, the product structure of the apple industry in China can also be changed, and the development of the apple industry in China can be promoted, so as to solve the problems of increase in production and income of farmers.
The performance and features of this technology are mainly reflected in the following aspects:
(1) Through the study of decolorization of apple juice, the best process of decolorization of apple juice was found, and the optimum process parameters and process conditions for the decolorization of apple juice were optimized.
(2) Through the acid hydrolysis conversion reaction of sucrose in apple juice, a technical method was obtained that can fully convert sucrose in apple juice to fructose and glucose;
(3) Through the study of enzymatic hydrolysis of sucrose in apple juice, a highly efficient method for converting 98% sucrose from apple juice to fructose and glucose was obtained.
(4) Through the comparison, optimization and simulation of resin adsorption technology, molecular sieve technology and simulated fluidized bed technology, we have found the best organic resin for fructose separation in apple juice, the best molecular sieve and the optimal separation technology method. The separation rate reached 98%;
(5) Through the study of isomerization of glucose in apple juice, the immobilization technology of glucose isomerization enzyme was found. It can make isomerization fructose of 89% glucose in apple juice, which greatly improved the yield of fructose.
(6) Through the research on the refining and crystallization technology of apple fructose, the technical method and process parameters for obtaining crystalline fructose with a purity of over 97% were obtained.
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