The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
May. 21, 2024
Filed:
Jul. 06, 2023
Zhejiang Huakang Pharmaceutical Co., Ltd., Zhejiang, CN;
Shufang Qin, Quzhou, CN;
Mian Li, Quzhou, CN;
Qiang Wu, Quzhou, CN;
Wulong Yang, Quzhou, CN;
Huan Zhou, Quzhou, CN;
Yinyin Liu, Quzhou, CN;
Jiangen Yan, Quzhou, CN;
ZHEJIANG HUAKANG PHARMACEUTICAL CO., LTD, Quzhou, CN;
Abstract
The embodiment of the present disclosure provides a method for crystallizing compound sugar solution of xylose and sucrose, including: introducing a mixed solution of sucrose crystals, xylose crystals and water into a crystallization device, setting a stirring speed in a range of 60 rpm-120 rpm, a temperature in a range of 75° C.-80° C., a vacuum pump pressure in a range of 50 mbar-200 mbar, evaporating the mixed solution until a Brix value of the mixed solution reaches a range of 78 Brix-81 Brix, and stopping the vacuum evaporation, adjusting the temperature to a range of 70° C.-75° C., dropwise adding food-grade isopropanol solution or ethanol solution to the evaporated mixed solution, adding sucrose seed crystals, and continuing stirring to obtain a solution, when small seed crystals grow in the solution, dropping the temperature to a range of 40° C.-60° C. at a rate of 10° C./h, and then stirring for 6 h to obtain the mixed sugar solution; centrifuging and drying at 40° C.-60° C. to obtain a finished product of the compound sugar crystals of the xylose and the sucrose. The obtained finished product has a complete crystal form similar to the sucrose and a sweetness similar to the sucrose and a uniform taste, which meets preferences of the consumers.