Abstract: The embodiment of the present disclosure provides a method for crystallizing compound sugar solution of xylose and sucrose, including: evaporating a mixed solution containing sucrose and xylose to obtain an evaporated mixed solution, adjusting a temperature to a range of 70° C.-75° C., dropwise adding an organic solvent to the evaporated mixed solution, adding sucrose seed crystals, and continuing stirring to obtain a solution, 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 to obtain the mixed sugar solution; centrifuging and drying 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.

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.

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.