CN101684504A - Preparation method of superhigh maltose syrup - Google Patents
Preparation method of superhigh maltose syrup Download PDFInfo
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- CN101684504A CN101684504A CN 200810139488 CN200810139488A CN101684504A CN 101684504 A CN101684504 A CN 101684504A CN 200810139488 CN200810139488 CN 200810139488 CN 200810139488 A CN200810139488 A CN 200810139488A CN 101684504 A CN101684504 A CN 101684504A
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Abstract
The invention relates to a preparation method of superhigh maltose syrup, comprising mixing starch into slurry, liquefying amylase at a high temperature, and the belta-amylase, Pullulanase and maltaseare saccharified synergistically, midrange thermal stable amylase (alpha-amylase generated by bacillus subtilis, the optimal reaction temperature is 70 DEG, being called midrange thermal stable amylase), and the belta-amylase are all liquifying enzyme, technicians of the business can imagine a method without using the midrange thermal stable amylase to reach the same effect, and the other enzymeusing mode is the same without creativity. And using exquisite technology such as ultrafiltration etc. to obtain the superhigh maltose syrup. The invention controls starch liquefacation DE value lessthan four, and uses technologies such as three enzymes cooperative saccharification, ultrafiltration decolorization and removing macromolecules to prepare superhigh maltose syrup in connection with defects such as high liquefaction DE value in early processing stage, low content of maltose after glycosylation processing of single enzyme and double enzymes, complicate process of subsequent refining.
Description
Technical field
The present invention relates to preparation method of superhigh maltose syrup, belong to the Dian Fentang technical field, specifically a kind of is raw material with starch, the preparation method that control liquefaction DE value＜4, multienzyme are cooperated saccharification, utilized ultra-filtration technique decolouring and removal macromolecular substance to produce superhigh maltose syrup.
Background technology
Maltose is the main hydrolysates of macromolecular polysaccharide class material under beta-amylase catalysis such as starch, glycogen, dextrin.
Maltose has excellent characteristic, has only the 30%-40% of sucrose as the sugariness of maltose, and inlet does not stay aftertaste, has good preservative property and thermostability, and water absorbability is low, and has different physiological roles, is widely used in food and medicine industry.As replace starch syrup to make hard candy, and not only sugariness is soft, and product easy coloring not, and the transparency height has anti-preferably sand and anti-ocean property; Instead of part sucrose is made chewing gum and bubble gum, can obviously improve the palatability and the fragrance stability of product; Malt syrup can directly be taken, to replenish required carbon source and the energy of body; Can be used as nutrition agent with the suitable proportioning of other nutrient substance; Maltose is the raw material of making maltose alcohol, and the people can not make blood sugar increasing and synthetic blood fat after taking in maltose alcohol, is diabetes, arteriosclerosis, cardiovascular diseases, hyperpietic's desirable sweeting agent; Refining maltose can be used for making the maltose intravenous fluid, compares with traditional glucose injection, and following advantage is arranged: maltose metabolism in blood does not need Regular Insulin control, can not cause blood sugar increasing, and osmotic pressure only is half of glucose.Therefore, to the demand of high purity maltose, increasing now.
High maltose syrup is a kind of maltose content higher (〉=50%) and the starch syrup of glucose content lower (≤10%).Having characteristics such as water white transparency, sugariness are low, sugar cook temperature height, water absorbability is low, anti-crystallization is good because of it becomes the product that confectionary industries updates, and is widely used in candy, preserved fruit, the juice drinks.Development is very rapid in recent years both at home and abroad, is the novel food product starting material of having many uses.High maltose syrup is mainly used in the following aspects at present:
1, the sugariness of high maltose syrup is low and gentle, palatability is strong, mouthfeel good, because the maltose in the high maltose syrup is more stable under heat and acid situation, can not cause under the typical temperature that food spoilage or sweet taste change because of the decomposition of maltose, so be difficult for taking place Maillard reaction during heating, being used for candy production, to have the DE value low, endures warm advantages of higher, obvious to the shelf-lives effect that prolongs product especially.
2, purely produce confectionary products with high maltose syrup, than producing candy with traditional granulated sugar, the toughness of products of producing is good, transparency is high, " sand return " phenomenon can not occur, and can reduce candy viscosity, improve the local flavor of product, significantly reduce production costs, bring high economic benefit to enterprise.
3, because high maltose syrup has advantages such as resistive connection crystalline substance, freezing point are low, be used for cold drink production, both can have improved the mouthfeel of product, improve the quality of products and can reduce production costs, obtained using widely as thickening material and softening agent by the cold drink industry at present.
4, be used for production processes such as cake, bread, bakery, can play preventing age of starch, moisture retention is good, and effect such as extend the shelf life.
5,, be used for preserved fruit, preserved fruit, jam, canned fruit and cream based food and have not advantage such as malleable of long quality-guarantee period, product taste because high maltose syrup osmotic pressure is higher.
Also exist following deficiency in the production of present domestic maltose: (1) traditional processing technology is produced maltose, and technology is simple, and equipment is outmoded, the syrup kind is single, of low quality, and maltose content is low; (2) Xian Dai double-enzyme method production technique, also have a lot of problems: the DE value is higher after the starch liquefacation, and the existence of glucose has influenced the quality of product in the syrup, and maltose content only can reach about 80%; In the saccharifying, enzymatic hydrolysis is not thorough etc.; (3) just make materials such as the pigment in the product, non-soluble substance, protein, amino acid and remove difficulty; Decoloration process falls behind, after the saccharification in the feed liquid content of dextrin high, viscosity of sludge is big, subsequent technique crystallization difficulty etc.
Summary of the invention
The objective of the invention is at the deficiencies in the prior art, a kind of preparation method of superhigh maltose syrup is provided.
The present invention is a raw material with common starch (raw material can be W-Gum, wheat starch, Starch rice, sweet potato starch, yam starch, tapioca (flour)), control DE value＜4 after the liquefaction of sizing mixing, utilize beta-amylase, Pullulanase, maltin three enzymes cooperation saccharification, obtain the superhigh maltose syrup maltose content more than 90% through technology such as ultrafiltration exquisiteness then.
A kind of preparation method of superhigh maltose syrup of the present invention may further comprise the steps:
---starch is sized mixing;
---starch milk liquefaction;
---liquefied starch carries out three enzymes cooperation saccharification;
---saccharification liquid obtains superhigh maltose syrup through exquisite technology such as ultrafiltration.
The gained superhigh maltose syrup can be through concentrating, obtaining preparing maltose alcohol behind high-purity crystallized maltose or the shortening after the drying.
The liquefaction of described starch milk is meant and adds high-temperature in starch milk, under diastatic effect, starch fluid changed into the macromolecular process of dextrin, liquefaction DE value is controlled at＜and 4.
Top condition is that starch concentration is controlled to be 10-25%, regulates pH6.0-6.2, stirs.Then the starch milk that mixes up to be squeezed into basin, add high-temperature, liquefy at 100 ℃, liquefier DE value is controlled at＜and 4, and the enzyme that in time goes out.
Described liquefied starch carries out multienzyme cooperation saccharification and is meant that liquefied starch hydrolysis under beta-amylase, Pullulanase, maltin three enzymes synergy generates maltose.
Top condition is meant and adds beta-amylase 2.0L/T starch, Pullulanase 3.0L/T starch, maltin 2.0L/T in the liquefied starch behind the enzyme that goes out, regulate pH to 5.0-5.5, temperature of reaction 50-60 ℃, concentration of substrate＜25%, liquefaction DE value＜4%, saccharification 24-48 hour.
The exquisiteness of described saccharification liquid is meant that saccharification liquid removes impurity such as pigment in the deglycation liquid through exquisite technology such as ultrafiltration, improves the purity and the final superhigh maltose syrup that obtains of malt syrup.
Best ultrafiltration condition is: material liquid volume flow 20L/h, film both sides average differential pressure 0.10MPa, room temperature, pH=6.4-7; Best film cleaning condition is: concentrated solution volume flow 20L/h, clear water ultrafiltration 30min (0.03MPa, room temperature), the NaOH ultrafiltration 30min of 0.1wt% (0.10MPa, 45 ℃); 0.3wt% H
2O
2Soak 16h.
The present invention compared with prior art has following outstanding advantage:
The present invention first liquefied starch DE value is controlled at＜4, and finally obtain high maltose syrup.
When producing maltose, the height of DE value has considerable influence to the content of maltose.The DE value is too high, then decomposes through maltin, and the glucose that stays is just many, influences the content of maltose; Low excessively as the DE value, liquefier viscosity increases, troublesome poeration.Among the present invention liquefied starch DE value is controlled at＜4.
2. the present invention adopts beta-amylase, Pullulanase, maltin three effect of enzyme cooperative saccharification and liquefiers, obtains the maltose product content, quality is good.
Existing high maltose syrup production technique all adopts single enzyme or double enzymes saccharification, and it is low to obtain maltose content.The present invention utilizes three enzyme cooperative saccharification effects, and has found best optimal conditions to produce superhigh maltose syrup.Superhigh maltose syrup content is up to 90%.
3. the present invention adopts exquisite technology acquisition superhigh maltose syrups such as ultrafiltration.Production technique is simplified, the production efficiency height, and cost is low.
The maltose content that existing high-purity maltose syrup production technique is produced is lower, causes follow-up exquisite complex process, generally needs just can obtain high-purity maltose syrup through multiple exquisitenesses such as adsorbents adsorb, ion exchange resin exquisitenesses.The complexity of process for refining causes the rising of production cost.Gained maltose content height after the saccharification of the present invention, follow-up exquisite process using ultra-filtration technique of while, technology is simplified greatly, provides cost savings, and helps applying of high maltose syrup.
Claims (6)
1, a kind of preparation method who utilizes the Starch Production superhigh maltose syrup is characterized in that this method may further comprise the steps:
A, size mixing: earlier a certain amount of water is added in the jar of sizing mixing, start agitator, add starch gradually, with starch furnishing concentration is the starch milk of 10-25%, fully stirs, after mixing well, add soda ash and regulate pH6.0-6.2, for improving amylase activity, add the calcium chloride of 0.2-0.5% (for starch), stir.
B, liquefaction: the starch milk that mixes up is squeezed into basin, adds high-temperature (diastatic add-on is pressed 3-7U/g starch), 100 ℃ liquefy to the DE value less than 4, and the enzyme that in time goes out.
C, saccharification: liquefier is cooled to 50-60 ℃, regulates pH to 5.0-5.5, add Glucoamylase preperation (beta-amylase, Pullulanase, maltin), three enzymes cooperation saccharification 24-48 hour obtains the saccharification liquid of maltose content 85-93%.
D, press filtration: using the plate and frame(type)filter press press filtration, is flocculating aids with diatomite or crushing nacrite, till obtaining clarifying filtrate.Its effect is the insoluble impuritiess such as albumen that remove in the deglycation liquid, guarantees carrying out smoothly of subsequent handling.
E, ultrafiltration: effect is decolouring (place to go organic macromolecule pigment), a small amount of macromole dextrin in while place to go, and soluble proteinss etc. reduce viscosity of sludge, help subsequent handling processing or crystallization etc.The ultrafiltration condition is: material liquid volume flow 20L/h, film both sides average differential pressure 0.10MPa, room temperature, pH=6.4-7.The film cleaning condition is: concentrated solution volume flow 20L/h, and the film condition of washing is: clear water ultrafiltration 30min (0.03MPa, room temperature), the NaOH ultrafiltration 30min of 0.1wt% (0.10MPa, 45 ℃); 0.3wt%H
2O
2Soak 16h.
F, ion-exchange: flow process is saccharification liquid → positive post → cloudy post → positive post.Select strong acid positive resin and strong basicity negative resin for use, ion exchange resin is respectively charged in the negative and positive post after soaking expansion before using, behind pickling, alkali cleaning, wet concentration, can use again, and the about 700Kg/h of control flow velocity during exchange, temperature is about 40 ℃.Remove metal ion in the filtrate by ion-exchange, ionic pigment and residual impurity such as the nitrogenous thing of solubility further improve the purity and the thermostability of liquid glucose, make its water white transparency.
G, vacuum concentration: adopt the quadruple effect falling-film evaporator, vacuum tightness maintains 0.062-0.092MPa, and the liquid glucose temperature is about 50-53 ℃, and vacuum tightness is not less than 0.06MPa, and vapor pressure is controlled at 0.2-0.3MPa.Be concentrated into solid content 60-80%, stop vapour emptying, can obtain superhigh maltose syrup.
2, according to the described a kind of preparation method who utilizes the Starch Production superhigh maltose syrup of claim 1, it is characterized in that to starch milk liquefaction DE value be controlled at＜4, be that starch milk is controlled at 10-25%, pH is at 6.0-6.2, after adding high-temperature, 100 ℃ of liquefaction, liquefier DE value is controlled at less than 4.0.
3, according to the described a kind of preparation method who utilizes the Starch Production superhigh maltose syrup of claim 1, it is characterized in that adding beta-amylase, Pullulanase, maltin in the liquefier, utilize three enzyme cooperative saccharifications to produce superhigh maltose syrup.
4,, it is characterized in that adding in the dextrin beta-amylase 2.0L/T starch, Pullulanase 3.0L/T starch, maltin 2.0L/T according to the described a kind of preparation method who utilizes the Starch Production superhigh maltose syrup of claim 3.Temperature of reaction 50-60 ℃, concentration of substrate＜25%, liquefaction DE value＜4% is regulated pH to 5.0-5.5.
5, according to the described a kind of preparation method who utilizes the Starch Production superhigh maltose syrup of claim 1, it is characterized in that starch saccharificating liquid is adopted ultra-filtration technique decolouring (place to go organic macromolecule pigment) a small amount of macromole dextrin in place to go simultaneously, soluble proteinss etc. reduce viscosity of sludge.Ultrafiltration condition: material liquid volume flow 20L/h, film both sides average differential pressure 0.10MPa, room temperature, pH=6.4-7.Concentrated solution volume flow 20L/h, the film condition of washing is: clear water ultrafiltration 30min (0.03MPa, room temperature), the NaOH ultrafiltration 30min of 0.1wt% (0.10MPa, 45 ℃); 0.3wt% H
2O
2Soak 16h.
6, according to the described a kind of preparation method who utilizes the Starch Production superhigh maltose syrup of claim 1, it is characterized in that adopting the quadruple effect falling-film evaporator to concentrate to the feed liquid after the ion-exchange, control vacuum tightness maintains 0.062-0.092MPa, the liquid glucose temperature is about 50-53 ℃, vacuum tightness is not less than 0.06MPa, and vapor pressure is controlled at 0.2-0.3MPa.Be concentrated into solid content 60-80%.
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| CN101816387A (en) * | 2010-04-30 | 2010-09-01 | 西藏天麦力健康品有限公司 | Highland barley maltose preparation method |
| CN101974501A (en) * | 2010-10-14 | 2011-02-16 | 江苏锐阳生物科技有限公司 | Method and special enzymic preparation for preparing ultra-high maltose syrup |
| CN102757990A (en) * | 2012-06-30 | 2012-10-31 | 保龄宝生物股份有限公司 | Preparation method of high-purity isomaltose hypgather |
| CN102899371A (en) * | 2012-10-30 | 2013-01-30 | 申德超 | Squeezing enzymolysis and saccharify method for producing ultrahigh malt syrup raw material |
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| CN102911984A (en) * | 2012-10-27 | 2013-02-06 | 广西大学 | Method for manufacturing ultrahigh-content malt syrup by double-saccharification process |
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