METHOD AND EQUIPMENT FOR PRODUCING FRUIT SUGAR SYRUPS HAVING HIGH FRUCTOSE CONTENT

The invention relates to a method for preparing a sugar syrup having high fructose content, that is implemented using at least one fruit containing sorbitol, particularly apples, pears, plums, prunes, peaches, nectarines, apricots and grapes, from which a first juice is extracted. The first juice is...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	OUARNE FRANCOISE, LAPOUJADE PIERRE, GUIBERT ALAIN
Format:	Patent
Sprache:	eng
Schlagworte:	APPARATUS SPECIALLY ADAPTED THEREFOR BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCTION OF SUCROSE PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS SUGAR INDUSTRY THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention relates to a method for preparing a sugar syrup having high fructose content, that is implemented using at least one fruit containing sorbitol, particularly apples, pears, plums, prunes, peaches, nectarines, apricots and grapes, from which a first juice is extracted. The first juice is processed in order to obtain a clarified and demineralised sweet juice having a colour lower than 45 ICUMSA and having a conductometric ash content lower than 0.4 %. The clarified and demineralised sweet juice is then processed in order to hydrolyse the saccharose into fructose and glucose. The method further comprises an isomerisation of the glucose into fructose, and removing the sorbitol naturally occurring in the starting material.