CN101684504B - Preparation method of superhigh maltose syrup - Google Patents
Preparation method of superhigh maltose syrup Download PDFInfo
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- CN101684504B CN101684504B CN 200810139488 CN200810139488A CN101684504B CN 101684504 B CN101684504 B CN 101684504B CN 200810139488 CN200810139488 CN 200810139488 CN 200810139488 A CN200810139488 A CN 200810139488A CN 101684504 B CN101684504 B CN 101684504B
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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 maltase are 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 enzyme using 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 less than 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 β-amylose technical field, the preparation method specifically a kind of take starch as raw material, that control liquefaction DE value＜4, multienzyme cooperate saccharification, utilize 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 good characteristic, only has the 30%-40% of sucrose such as the sugariness of maltose, and entrance 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 transparency is high, has preferably anti-sand and anti-ocean property; Replace part sucrose to make chewing gum and bubble gum, can obviously improve 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, has the following advantages: 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, now to the demand of high purity maltose, increasing.
High maltose syrup is a kind of maltose content higher (〉=50%) and the starch syrup of glucose content lower (≤10%).Become the product that confectionary industries updates because it has the characteristics such as water white transparency, sugariness is low, the sugar cook temperature high, water absorbability is low, anti-crystallization is good, be 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 in heat and acid situation, can not cause because of the decomposition of maltose under the typical temperature that food spoilage or sweet taste change, so be difficult for occuring Maillard reaction during heating, it is low to have the DE value for candy production, endures warm advantages of higher, especially to prolonging the shelf-lives successful of product.
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 higher economic benefit to enterprise.
3, because high maltose syrup has the 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, be widely used as thickening material and softening agent by the cold drink industry at present.
4, be used for the production processes such as cake, bread, bakery, can play preventing age of starch, moisture retention is good, and the effect such as extend the shelf life.
5, because high maltose syrup osmotic pressure is higher, is used for preserved fruit, preserved fruit, jam, canned fruit and cream based food and has the not advantage such as malleable of long quality-guarantee period, product taste.
Also exist following deficiency in the production of present domestic maltose: (1) traditional processing technology is produced maltose, and technique is simple, and equipment is outmoded, the syrup kind is single, of low quality, and maltose content is low; (2) modern 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 affected 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) materials such as the pigment in the first product processed, non-soluble substance, protein, amino acid are removed difficulty; Decoloration process falls behind, after the saccharification in the feed liquid content of dextrin high, viscosity of sludge is large, subsequent technique crystallization difficulty etc.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of preparation method of superhigh maltose syrup is provided.
The present invention is take common starch (raw material can as W-Gum, wheat starch, Starch rice, sweet potato starch, yam starch, tapioca (flour)) as raw material, control DE value＜4 after the liquefaction of sizing mixing, utilize beta-amylase, Pullulanase, maltin three enzymes cooperation saccharification, then obtain the superhigh maltose syrup maltose content more than 90% through the technology such as ultrafiltration exquisiteness.
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;
---saccharified liquid obtains superhigh maltose syrup through exquisite technology such as ultrafiltration.
The gained superhigh maltose syrup can obtain preparing maltose alcohol behind high-purity crystallized maltose or the shortening after concentrated, drying.
The liquefaction of described starch milk refers to add high-temperatureα-amylase in starch milk, under diastatic effect, starch fluid is changed into the macromolecular process of dextrin, and 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-temperatureα-amylase, 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 refers to that liquefied starch hydrolysis under beta-amylase, Pullulanase, maltin three enzymes synergy generates maltose.
Top condition refers to go out and adds beta-amylase 2.0L/T starch, Pullulanase 3.0L/T starch, maltin 2.0L/T in the liquefied starch behind the enzyme, 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 saccharified liquid refers to that saccharified liquid removes impurity such as pigment in the saccharified liquid through exquisite technology such as ultrafiltration, improves 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, affects the content of maltose; Excessively low such 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 the exquisite technology acquisition superhigh maltose syrups such as ultrafiltration.Production technique is simplified, and production efficiency is high, 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 sorbent material absorption, ion exchange resin exquisitenesses.The complexity of process for refining causes the rising of production cost.The gained maltose content is high after the saccharification of the present invention, follow-up exquisite process using ultra-filtration technique of while, and technique is simplified greatly, provides cost savings, and is conducive to applying of high maltose syrup.
Claims (1)
1. preparation method who utilizes the Starch Production superhigh maltose syrup is characterized in that the method may further comprise the steps:
A. size mixing: being the starch milk of 10-25% with starch furnishing concentration, fully stirring, after mixing well, add soda ash and regulate pH6.0-6.2, is to improve amylase activity, adds the calcium chloride for starch 0.2-0.5%, stir,
B. liquefaction: the starch milk that mixes up is squeezed into basin, adds high-temperatureα-amylase with 3-7U/g starch, 100 ℃ liquefy to the DE value less than 4 o'clock enzymes that go out,
C. saccharification: liquefier is cooled to 50-60 ℃, regulates pH to 5.0-5.5, add beta-amylase 2.0L/T starch, Pullulanase 3.0L/T starch, maltin 2.0L/T, three enzymes cooperation saccharification 24-48 hour obtains the saccharified liquid of maltose content 85-93%,
D. press filtration: use the plate and frame(type)filter press press filtration, take diatomite or crushing nacrite as flocculating aids, till the filtrate that obtains clarifying, its effect is the insoluble impurities of removing in the saccharified liquid, guarantees carrying out smoothly of subsequent handling,
E. ultrafiltration: effect is decolouring: remove the organic macromolecule pigment, a small amount of macromolecular amylin in while place to go, soluble proteins, reduce viscosity of sludge, be conducive to subsequent handling and process or crystallization 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 cleaning condition 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 saccharified liquid → positive post → cloudy post → positive post, select strong acid positive resin and strong basicity negative resin, ion exchange resin is after soaking expansion before using, be respectively charged in the negative and positive post, behind pickling, alkali cleaning, wet concentration, can use again, coutroi velocity 700Kg/h during exchange, temperature is 40 ℃
G. vacuum concentration: adopt the quadruple effect falling-film evaporator, vacuum tightness maintains 0.062-0.092MPa, and the liquid glucose temperature is 50-53 ℃, vacuum tightness is not less than 0.06MPa, and Steam pressure control is concentrated into solid content 60-80% at 0.2-0.3MPa, stop vapour emptying, can obtain superhigh maltose syrup.
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| CN 200810139488 CN101684504B (en) | 2008-09-26 | 2008-09-26 | Preparation method of superhigh maltose syrup |
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| CN101816387B (en) * | 2010-04-30 | 2012-07-25 | 西藏天麦力健康品有限公司 | Highland barley maltose preparation method |
| CN101974501B (en) * | 2010-10-14 | 2011-12-21 | 江苏锐阳生物科技有限公司 | Method and special enzymic preparation for preparing ultra-high maltose syrup |
| CN102757990B (en) * | 2012-06-30 | 2014-04-09 | 保龄宝生物股份有限公司 | Preparation method of high-purity isomaltose hypgather |
| CN102911984A (en) * | 2012-10-27 | 2013-02-06 | 广西大学 | Method for manufacturing ultrahigh-content malt syrup by double-saccharification process |
| CN102899371B (en) * | 2012-10-30 | 2014-11-05 | 申德超 | Squeezing enzymolysis and saccharify method for producing ultrahigh malt syrup raw material |
| CN103215325A (en) * | 2013-03-27 | 2013-07-24 | 保龄宝生物股份有限公司 | Production method of high-grade maltodextrin |
| CN103160551B (en) * | 2013-04-06 | 2015-06-24 | 肇庆焕发生物科技有限公司 | Method for preparing special syrup specially used for glutinous rice cake |
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| CN103266151B (en) * | 2013-05-24 | 2015-04-15 | 保龄宝生物股份有限公司 | Preparation method of moisturizing maltose powder |
| CN104911234A (en) * | 2015-06-02 | 2015-09-16 | 吉林大学 | Method for efficiently liquefying high-concentration corn starch step by step |
| CN107723323A (en) * | 2017-10-30 | 2018-02-23 | 无锡甜丰食品有限公司 | A kind of gradient preparation method of superhigh maltose syrup |
| CN107586803A (en) * | 2017-10-30 | 2018-01-16 | 无锡甜丰食品有限公司 | A kind of preparation method of efficiently malt syrup |
| CN107586807A (en) * | 2017-10-30 | 2018-01-16 | 无锡甜丰食品有限公司 | A kind of collaboration preparation method of superhigh maltose syrup |
| CN107557411A (en) * | 2017-10-30 | 2018-01-09 | 无锡甜丰食品有限公司 | A kind of preparation method of superhigh maltose syrup |
| CN107739744A (en) * | 2017-10-30 | 2018-02-27 | 无锡甜丰食品有限公司 | A kind of filtering preparation method of malt syrup |
| CN108754035B (en) * | 2018-04-19 | 2022-04-12 | 华南师范大学 | Method for preparing maltose by sweet potato self-hydrolysis |
| CN108676827B (en) * | 2018-05-30 | 2020-12-29 | 湖南汇升生物科技有限公司 | Method for producing maltose raw material medicine for injection |
| CN109371078B (en) * | 2018-10-18 | 2022-03-11 | 山东福田药业有限公司 | Preparation process of high-purity maltose |
| CN109549059B (en) * | 2018-12-10 | 2022-06-17 | 山东百龙创园生物科技股份有限公司 | Moisture-preserving syrup and preparation method and application thereof |
| CN110628843A (en) * | 2019-10-29 | 2019-12-31 | 保龄宝生物股份有限公司 | Preparation process of oligomeric maltose syrup with maltotetraose content of more than or equal to 60 percent |
| CN110982861A (en) * | 2019-12-24 | 2020-04-10 | 山东省鲁洲食品集团有限公司 | Method for improving filtration speed of crystalline glucose saccharification liquid |
| CN113234773B (en) * | 2021-07-12 | 2021-11-02 | 青州市华康生物科技有限公司 | Preparation method of maltose syrup |
| CN113430114A (en) | 2021-07-21 | 2021-09-24 | 浙江华康药业股份有限公司 | Protein recovery system and method in ultrahigh maltose syrup production process |
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