US 11,987,852 B2
Method for crystallizing compound sugar solution of xylose and sucrose
Shufang Qin, Quzhou (CN); Mian Li, Quzhou (CN); Qiang Wu, Quzhou (CN); Wulong Yang, Quzhou (CN); Huan Zhou, Quzhou (CN); Yinyin Liu, Quzhou (CN); and Jiangen Yan, Quzhou (CN)
Assigned to ZHEJIANG HUAKANG PHARMACEUTICAL CO., LTD, Quzhou (CN)
Filed by ZHEJIANG HUAKANG PHARMACEUTICAL CO., LTD., Zhejiang (CN)
Filed on Jul. 6, 2023, as Appl. No. 18/347,600.
Application 18/347,600 is a continuation of application No. PCT/CN2022/125222, filed on Oct. 13, 2022.
Claims priority of application No. 202111641260.3 (CN), filed on Dec. 29, 2021.
Prior Publication US 2023/0349012 A1, Nov. 2, 2023
Int. Cl. C13B 30/02 (2011.01)
CPC C13B 30/02 (2013.01) 10 Claims
 
1. A method for crystallizing a compound sugar solution of xylose and sucrose, comprising:
(a) weighing sucrose crystals and xylose crystals, mixing weighted sucrose crystals and weighted xylose crystals to obtain a mixture consisting of the sucrose crystals and the xylose crystals, adding deionized water to the mixture consisting of the sucrose crystals and the xylose crystals, stirring and dissolving at a temperature in a range of 75° C.-80° C. to obtain a mixed solution consisting of the sucrose and the xylose;
(b) introducing the mixed solution 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., and a vacuum pump pressure in a range of 50 mbar-200 mbar, turning on a vacuum evaporation device, 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 to obtain an evaporated mixed solution;
(c) adjusting the temperature to a range of 70° C. -75° C., adding food-grade isopropanol solution or ethanol solution dropwise to the evaporated mixed solution, adding sucrose seed crystals, and continuing stirring to obtain a solution, wherein a mass of the sucrose seed crystals accounts for 0.5%-2% of a mass of the sucrose crystals in operation (a) and a particle diameter of the sucrose seed crystals is 60 mesh or 80 mesh;
(d) when 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 compound sugar solution; and
(e) centrifuging the compound sugar solution, and drying a centrifuged solid at the temperature in the range of 40° C.-60° C. to obtain a finished product of the compound sugar crystals of the xylose and the sucrose.