| 摘要 |
<p>Anhydrous crystalline alpha -dextrose (I) is prepared by preparing a starch hydrolyzate; subjecting the product to nanofiltration on a membrane, to give a syrup of high glucose content as permeate; concentrating the syrup to solids and crystallizing by evaporation to give (I) crystals. Preparation of anhydrous crystalline alpha -dextrose (I) involves: (a) preparing a starch hydrolyzate; (b) subjecting the product to nanofiltration on a membrane, to give a syrup of high glucose content as permeate; (c) concentrating the syrup to a solids content of at least 70 wt. % glucose at 50-110 degrees C; (d) crystallizing by evaporation and stirring to give a crystalline mass containing at least 30 wt. % crystals; and (e) separating, recovering and drying the obtained (I) crystals.</p> |
