CN107723323A - A kind of gradient preparation method of superhigh maltose syrup - Google Patents
A kind of gradient preparation method of superhigh maltose syrup Download PDFInfo
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- C—CHEMISTRY; METALLURGY
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
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- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
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- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
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Abstract
The invention belongs to malt syrup technical field, and in particular to a kind of gradient preparation method of superhigh maltose syrup, be put into ethanol water ultrasonic agitation using by starch, then carry out sealing pressing reaction, quick pressure releasing is filtrated to get purified starch solution after standing reaction；Pullulanase and beta amylase, Pullulanase and maltose are separately added into citric acid sodium citrate buffer solution, respectively obtain the first enzymolysis liquid and the second enzymolysis liquid, add into double-deck reactor, be slowly added to purified starch solution carry out microwave reaction and agitating and heating reaction, reaction terminate after mixing carry out stand reaction obtain enzyme liquid；Micro-pore-film filtration obtains superhigh maltose syrup after finally enzyme liquid is carried out heating enzyme deactivation, is evaporated under reduced pressure.The present invention solves existing process production cost height, and the problem of easily causing environmental pollution, simple for process, stability is good, and no waste gas waste water produces, and is adapted to industrialized production.
Description
Technical field
The invention belongs to malt syrup technical field, and in particular to a kind of gradient preparation method of superhigh maltose syrup.
Background technology
Malt syrup has that sugariness is low and gentle, palatability is strong, nutritive value is high, limpid transparent, high temperature resistant, hygroscopicity
It is low, moisture retention is good, heat endurance is good, anti-crystallization is strong, insulin is not required in human body participates in metabolism just to be absorbed, and beneficial
The distinguishing feature such as breeding of bifidobacterium in human body intestinal canal, it is a kind of sugar products being loved by people.Its sugariness is suitable
In the 30-40% of sucrose, calorific value is only the 5% of sucrose.Be widely used in the industries such as food, medicine, for example, apply jam,
In jelly, ice cream manufacture, playing prevents crystallization of sucrose from separating out, and improves the effect of product institutional framework and taste due to maltose
Fermentability can be used for cake make and Beer Brewage in pure maltose can be used as intravenous fluid, do not cause human body blood glucose
Rise, it is particularly suitable for diabetic's extra-nutrition and is used.
Malt syrup is using starch as raw material, and hydrolysis is combined through enzyme process or acid-enzyme hydrolysis method, then through refined, concentration and manufactured one
Syrup of the kind based on maltose, according to maltose content height in malt syrup, common malt syrup, high malt sugar can be divided into
Slurry and superhigh maltose syrup, malt syrup of the maltose content below 60% are common malt syrup, and maltose content is in 60-
It is referred to as high maltose syrup between 70%, maltose content more than 70% is referred to as superhigh maltose syrup, if maltose contains
Amount exceedes, this syrup be also referred to as in liquid maltose superhigh maltose syrup fermentability sugared content up to 90% or 90% with
On, it is mainly used in making pure maltose, maltitol powder and maltitol etc..
Before more than 2000 years, China just makes maltose with traditional processing technology, and using it as edible sweetening material.Tool
Body way is using fructus hordei germinatus as saccharifying agent, using rice or other cereal as raw material, adds fructus hordei germinatus after cereal is cooked, uses wheat
Bud enzyme hydrolysis cereal starch, drench liquid glucose and be concentrated to give malt syrup finished product through decocting.Pass through maltose made from traditional handicraft
The slurry only maltose containing 40-60%, until mid-nineties 90 in 20th century, enzyme process Mashing process instead of traditional handicraft.Both at home and abroad
Many scholars have made intensive studies to enzyme process Mashing process production superhigh maltose syrup one after another.Enzyme process Mashing process substantially undergoes
Single enzymatic conversion method, double enzymes saccharification method and three enzymatic conversion methods are three kinds of courses of holoenzyme mashing system.
From the 1960s, enzyme immobilization technology starts to grow up, scholars find enzyme immobilization technology and
Ultrafiltration membrane technique, which combines, to be applied in food service industry, can be that food enterprise brings very big economic benefit, especially in beer row
In industry and syrup industry, enzyme immobilization technology has obtained more preferable application and popularization.
However, the technique of malt syrup is required to the time of saccharification 60 hours or longer, the maltose content of liquid glucose at present
90% is just can exceed that, and the raw materials technology production cost is higher, the power consumption steam consumption is more, easily causes environmental pollution.
The content of the invention
For the problems of the prior art, the present invention provides a kind of gradient preparation method of superhigh maltose syrup, solved
Existing process production cost is high, the problem of easily causing environmental pollution, and simple for process, stability is good, and no waste gas waste water produces,
It is adapted to industrialized production.
To realize above technical purpose, the technical scheme is that：A kind of gradient preparation method of superhigh maltose syrup,
It is characterized in that：The gradient preparation method is in accordance with the following steps：
Step 1, starch is added in ethanol water, ultrasonic agitation dissolving, obtains starch solution；
Step 2, starch solution is subjected to sealing pressing reaction 1-2h, stands reaction 10-30min, filtered after quick pressure releasing
Obtain purified starch solution；
Step 3, Pullulanase and beta amylase are added into citric acid-sodium citrate buffer solution, after stirring
To the first enzymolysis liquid；Pullulanase and maltose are added into citric acid-sodium citrate buffer solution, obtained after stirring
Second enzymolysis liquid
Step 4, the internal layer reactor the first enzymolysis liquid added in double-deck reactor, and microwave is heated to constant temperature；By
Two enzymolysis liquids are added into outer reaction kettle, are heated with stirring to constant temperature, and the internal layer reactor is arranged on inside outer reaction kettle,
And volume is 15-30mL；
Step 5, purified starch solution is slowly added into internal layer reactor, starts simultaneously at microwave reaction；Question response liquid
Internal layer reactor is escaped, is flowed into outer reaction kettle, agitating and heating reaction 2-5h, is then added the reaction solution in internal layer reactor
Enter into outer reaction kettle, stand reaction 1-3h, obtain enzyme liquid；
Step 6, enzyme liquid is carried out heating enzyme deactivation 10-20min, is evaporated under reduced pressure reaction 30-50min, obtains concentrate；
Step 7, using micro-pore-film filtration concentrate, superhigh maltose syrup is obtained.
Ultrasonic agitation frequency in the step 1 is 2-6kHz, and time 20-40min, the starch is in ethanol water
In mass-volume concentration be 30-50%, the ethanol volumetric concentration of the ethanol water is 40-70%.
The temperature of sealing pressing reaction in the step 2 is 80-100 DEG C, pressure 1-3MPa, the standing reaction
Temperature is 70-80 DEG C.
The pH of citric acid-sodium citrate buffer solution in the step 3 most 4-6, the Pu Lu in first enzymolysis liquid
The mass ratio of blue enzyme and beta amylase is 3:2-7, the Pullulanase are 200-250IU/mL in the concentration of the first enzymolysis liquid, institute
It is 1000-2000r/min to state mixing speed, and the addition of first enzymolysis liquid is the 3-6% of purified starch solution quality.
The Pullulanase of the second enzymolysis liquid in the step 3 and the mass ratio of maltose are 3:5-9, the Propiram
Enzyme is 30-80IU/mL in the concentration of the first enzymolysis liquid, and the addition of second enzymolysis liquid is the 3- of purified starch solution quality
6%.
Microwave heating power in the step 4 is 50-100W, and heating-up temperature is 60 DEG C, the temperature of the agitating and heating
For 70 DEG C, mixing speed 500-1500r/min.
The addition speed of purified starch solution in the step 5 is 3-10mL/min, and the power of the microwave reaction is
300-500W, temperature are maintained between 60-70 DEG C.
The mixing speed of agitating and heating reaction in the step 5 is 1000-3000r/min, and temperature is 70-80 DEG C, institute
It is 60-70 DEG C to state and stand the temperature reacted.
The temperature of heating enzyme deactivation in the step 6 is 130-150 DEG C, and the pressure of vacuum distillation is the 30- of atmospheric pressure
40%, temperature is 80-100 DEG C.
The aperture of microporous barrier in the step 7 is 5-10 μm.
The present invention is put into ethanol water ultrasonic agitation using by starch, then carries out sealing pressing reaction, stands reaction
Quick pressure releasing is filtrated to get purified starch solution afterwards；Pullulanase and beta amylase, Pullulanase and maltose are added respectively
Enter in citric acid-sodium citrate buffer solution, respectively obtain the first enzymolysis liquid and the second enzymolysis liquid, add into double-deck reactor,
Be slowly added to purified starch solution carry out microwave reaction and agitating and heating reaction, reaction terminate after mixing carry out stand reaction obtain
Enzyme liquid；Micro-pore-film filtration obtains superhigh maltose syrup after finally enzyme liquid is carried out heating enzyme deactivation, is evaporated under reduced pressure.
From the above, it can be seen that the present invention possesses advantages below：
1. the present invention solves existing process production cost height, the problem of easily causing environmental pollution, simple for process, surely
Qualitative good, no waste gas waste water produces, and is adapted to industrialized production.
2. the present invention, by the broken dissolving of starch insoluble matter, improves the molten of starch by the way of quick pressure releasing after heating is heated
Effect is solved, lifts starch utilization ratio.
3. the present invention carries out gradient reaction by the way of gradient enzyme to starch, reaction efficiency can be effectively lifted,
Orderly reaction process is formed, lifts reaction continuity, shortens reaction speed.
4. the present invention can effectively improve the concentration of enzyme solutions by the way of being slowly added dropwise, increase the one-level enzyme of early stage
Change treatment effect, it is slow to solve early stage starch ferment treatment, the problem of influenceing bulk velocity.
5. the present invention plays concentrated effect using the reaction being evaporated under reduced pressure, ethanol can be removed completely, while can reach
The purpose of lossless concentration, lift the concentration of malt syrup.
Embodiment
Describe the present invention in detail in conjunction with the embodiments, but any restriction is not done to the claim of the present invention.
Embodiment 1
A kind of gradient preparation method of superhigh maltose syrup, it is characterised in that：The gradient preparation method is according to following step
Suddenly：
Step 1, starch is added in ethanol water, ultrasonic agitation dissolving, obtains starch solution；
Step 2, starch solution is subjected to sealing pressing reaction 1h, stands reaction 10min, essence is filtrated to get after quick pressure releasing
Starch solution processed；
Step 3, Pullulanase and beta amylase are added into citric acid-sodium citrate buffer solution, after stirring
To the first enzymolysis liquid；Pullulanase and maltose are added into citric acid-sodium citrate buffer solution, obtained after stirring
Second enzymolysis liquid
Step 4, the internal layer reactor the first enzymolysis liquid added in double-deck reactor, and microwave is heated to constant temperature；By
Two enzymolysis liquids are added into outer reaction kettle, are heated with stirring to constant temperature, and the internal layer reactor is arranged on inside outer reaction kettle,
And volume is 15mL；
Step 5, purified starch solution is slowly added into internal layer reactor, starts simultaneously at microwave reaction；Question response liquid
Internal layer reactor is escaped, is flowed into outer reaction kettle, agitating and heating reaction 2h, is then added the reaction solution in internal layer reactor
Into outer reaction kettle, reaction 1h is stood, obtains enzyme liquid；
Step 6, enzyme liquid is carried out heating enzyme deactivation 10min, is evaporated under reduced pressure reaction 30min, obtains concentrate；
Step 7, using micro-pore-film filtration concentrate, superhigh maltose syrup is obtained.
Ultrasonic agitation frequency in the step 1 is 2kHz, and time 20min, the starch is in ethanol water
Mass-volume concentration is 30%, and the ethanol volumetric concentration of the ethanol water is 40%.
The temperature of sealing pressing reaction in the step 2 is 80 DEG C, pressure 1MPa, and the temperature reacted that stands is
70℃。
The pH of citric acid-sodium citrate buffer solution in the step 3 most 4, the Propiram in first enzymolysis liquid
The mass ratio of enzyme and beta amylase is 3:2, the Pullulanase is 200IU/mL in the concentration of the first enzymolysis liquid, the stirring speed
Spend for 1000r/min, the addition of first enzymolysis liquid is the 3% of purified starch solution quality.
The Pullulanase of the second enzymolysis liquid in the step 3 and the mass ratio of maltose are 3:5, the Pullulanase
It is 30IU/mL in the concentration of the first enzymolysis liquid, the addition of second enzymolysis liquid is the 3% of purified starch solution quality.
Microwave heating power in the step 4 is 50W, and heating-up temperature is 60 DEG C, and the temperature of the agitating and heating is 70
DEG C, mixing speed 500r/min.
The addition speed of purified starch solution in the step 5 is 3mL/min, and the power of the microwave reaction is
300W, temperature are maintained between 60-70 DEG C.
The mixing speed of agitating and heating reaction in the step 5 is 1000r/min, and temperature is 70 DEG C, described to stand instead
The temperature answered is 60 DEG C.
The temperature of heating enzyme deactivation in the step 6 is 130 DEG C, and the pressure of vacuum distillation is the 30% of atmospheric pressure, temperature
For 80 DEG C.
The aperture of microporous barrier in the step 7 is 5 μm.
Embodiment 2
A kind of gradient preparation method of superhigh maltose syrup, it is characterised in that：The gradient preparation method is according to following step
Suddenly：
Step 1, starch is added in ethanol water, ultrasonic agitation dissolving, obtains starch solution；
Step 2, starch solution is subjected to sealing pressing reaction 2h, stands reaction 30min, essence is filtrated to get after quick pressure releasing
Starch solution processed；
Step 3, Pullulanase and beta amylase are added into citric acid-sodium citrate buffer solution, after stirring
To the first enzymolysis liquid；Pullulanase and maltose are added into citric acid-sodium citrate buffer solution, obtained after stirring
Second enzymolysis liquid
Step 4, the internal layer reactor the first enzymolysis liquid added in double-deck reactor, and microwave is heated to constant temperature；By
Two enzymolysis liquids are added into outer reaction kettle, are heated with stirring to constant temperature, and the internal layer reactor is arranged on inside outer reaction kettle,
And volume is 30mL；
Step 5, purified starch solution is slowly added into internal layer reactor, starts simultaneously at microwave reaction；Question response liquid
Internal layer reactor is escaped, is flowed into outer reaction kettle, agitating and heating reaction 5h, is then added the reaction solution in internal layer reactor
Into outer reaction kettle, reaction 3h is stood, obtains enzyme liquid；
Step 6, enzyme liquid is carried out heating enzyme deactivation 20min, is evaporated under reduced pressure reaction 50min, obtains concentrate；
Step 7, using micro-pore-film filtration concentrate, superhigh maltose syrup is obtained.
Ultrasonic agitation frequency in the step 1 is 6kHz, and time 40min, the starch is in ethanol water
Mass-volume concentration is 50%, and the ethanol volumetric concentration of the ethanol water is 70%.
The temperature of sealing pressing reaction in the step 2 is 100 DEG C, pressure 3MPa, the temperature for standing reaction
For 80 DEG C.
The pH of citric acid-sodium citrate buffer solution in the step 3 most 6, the Propiram in first enzymolysis liquid
The mass ratio of enzyme and beta amylase is 3:7, the Pullulanase is 250IU/mL in the concentration of the first enzymolysis liquid, the stirring speed
Spend for 2000r/min, the addition of first enzymolysis liquid is the 6% of purified starch solution quality.
The Pullulanase of the second enzymolysis liquid in the step 3 and the mass ratio of maltose are 3:9, the Pullulanase
It is 80IU/mL in the concentration of the first enzymolysis liquid, the addition of second enzymolysis liquid is the 6% of purified starch solution quality.
Microwave heating power in the step 4 is 100W, and heating-up temperature is 60 DEG C, and the temperature of the agitating and heating is 70
DEG C, mixing speed 1500r/min.
The addition speed of purified starch solution in the step 5 is 10mL/min, and the power of the microwave reaction is
500W, temperature are maintained between 60-70 DEG C.
The mixing speed of agitating and heating reaction in the step 5 is 3000r/min, and temperature is 80 DEG C, described to stand instead
The temperature answered is 70 DEG C.
The temperature of heating enzyme deactivation in the step 6 is 150 DEG C, and the pressure of vacuum distillation is the 40% of atmospheric pressure, temperature
For 100 DEG C.
The aperture of microporous barrier in the step 7 is 10 μm.
Embodiment 3
A kind of gradient preparation method of superhigh maltose syrup, it is characterised in that：The gradient preparation method is according to following step
Suddenly：
Step 1, starch is added in ethanol water, ultrasonic agitation dissolving, obtains starch solution；
Step 2, starch solution is subjected to sealing pressing reaction 2h, stands reaction 20min, essence is filtrated to get after quick pressure releasing
Starch solution processed；
Step 3, Pullulanase and beta amylase are added into citric acid-sodium citrate buffer solution, after stirring
To the first enzymolysis liquid；Pullulanase and maltose are added into citric acid-sodium citrate buffer solution, obtained after stirring
Second enzymolysis liquid
Step 4, the internal layer reactor the first enzymolysis liquid added in double-deck reactor, and microwave is heated to constant temperature；By
Two enzymolysis liquids are added into outer reaction kettle, are heated with stirring to constant temperature, and the internal layer reactor is arranged on inside outer reaction kettle,
And volume is 25mL；
Step 5, purified starch solution is slowly added into internal layer reactor, starts simultaneously at microwave reaction；Question response liquid
Internal layer reactor is escaped, is flowed into outer reaction kettle, agitating and heating reaction 3h, is then added the reaction solution in internal layer reactor
Into outer reaction kettle, reaction 2h is stood, obtains enzyme liquid；
Step 6, enzyme liquid is carried out heating enzyme deactivation 15min, is evaporated under reduced pressure reaction 40min, obtains concentrate；
Step 7, using micro-pore-film filtration concentrate, superhigh maltose syrup is obtained.
Ultrasonic agitation frequency in the step 1 is 4kHz, and time 30min, the starch is in ethanol water
Mass-volume concentration is 40%, and the ethanol volumetric concentration of the ethanol water is 50%.
The temperature of sealing pressing reaction in the step 2 is 90 DEG C, pressure 2MPa, and the temperature reacted that stands is
75℃。
The pH of citric acid-sodium citrate buffer solution in the step 3 most 4-6, the Pu Lu in first enzymolysis liquid
The mass ratio of blue enzyme and beta amylase is 3:5, the Pullulanase is 220IU/mL in the concentration of the first enzymolysis liquid, the stirring
Speed is 1500r/min, and the addition of first enzymolysis liquid is the 5% of purified starch solution quality.
The Pullulanase of the second enzymolysis liquid in the step 3 and the mass ratio of maltose are 3:7, the Pullulanase
It is 50IU/mL in the concentration of the first enzymolysis liquid, the addition of second enzymolysis liquid is the 5% of purified starch solution quality.
Microwave heating power in the step 4 is 80W, and heating-up temperature is 60 DEG C, and the temperature of the agitating and heating is 70
DEG C, mixing speed 1000r/min.
The addition speed of purified starch solution in the step 5 is 9mL/min, and the power of the microwave reaction is
400W, temperature are maintained between 60-70 DEG C.
The mixing speed of agitating and heating reaction in the step 5 is 2000r/min, and temperature is 75 DEG C, described to stand instead
The temperature answered is 65 DEG C.
The temperature of heating enzyme deactivation in the step 6 is 140 DEG C, and the pressure of vacuum distillation is the 35% of atmospheric pressure, temperature
For 90 DEG C.
The aperture of microporous barrier in the step 7 is 8 μm.
In summary, the present invention has advantages below：
1. the present invention solves existing process production cost height, the problem of easily causing environmental pollution, simple for process, surely
Qualitative good, no waste gas waste water produces, and is adapted to industrialized production.
2. the present invention, by the broken dissolving of starch insoluble matter, improves the molten of starch by the way of quick pressure releasing after heating is heated
Effect is solved, lifts starch utilization ratio.
3. the present invention carries out gradient reaction by the way of gradient enzyme to starch, reaction efficiency can be effectively lifted,
Orderly reaction process is formed, lifts reaction continuity, shortens reaction speed.
4. the present invention can effectively improve the concentration of enzyme solutions by the way of being slowly added dropwise, increase the one-level enzyme of early stage
Change treatment effect, it is slow to solve early stage starch ferment treatment, the problem of influenceing bulk velocity.
5. the present invention plays concentrated effect using the reaction being evaporated under reduced pressure, ethanol can be removed completely, while can reach
The purpose of lossless concentration, lift the concentration of malt syrup.
It is understood that above with respect to the specific descriptions of the present invention, it is merely to illustrate the present invention and is not limited to this
Technical scheme described by inventive embodiments.It will be understood by those within the art that still the present invention can be carried out
Modification or equivalent substitution, to reach identical technique effect；As long as meet use needs, all protection scope of the present invention it
It is interior.
Claims (10)
- A kind of 1. gradient preparation method of superhigh maltose syrup, it is characterised in that：The gradient preparation method is in accordance with the following steps：Step 1, starch is added in ethanol water, ultrasonic agitation dissolving, obtains starch solution；Step 2, starch solution is subjected to sealing pressing reaction 1-2h, stands reaction 10-30min, be filtrated to get after quick pressure releasing Purified starch solution；Step 3, Pullulanase and beta amylase are added into citric acid-sodium citrate buffer solution, the is obtained after stirring One enzymolysis liquid；Pullulanase and maltose are added into citric acid-sodium citrate buffer solution, second is obtained after stirring Enzymolysis liquidStep 4, the internal layer reactor the first enzymolysis liquid added in double-deck reactor, and microwave is heated to constant temperature；By second enzyme Solution liquid is added into outer reaction kettle, is heated with stirring to constant temperature, the internal layer reactor is arranged on inside outer reaction kettle, and body Product is 15-30mL；Step 5, purified starch solution is slowly added into internal layer reactor, starts simultaneously at microwave reaction；Question response liquid escapes Internal layer reactor, flow into outer reaction kettle in, agitating and heating reaction 2-5h, then by the reaction solution in internal layer reactor add to In outer reaction kettle, reaction 1-3h is stood, obtains enzyme liquid；Step 6, enzyme liquid is carried out heating enzyme deactivation 10-20min, is evaporated under reduced pressure reaction 30-50min, obtains concentrate；Step 7, using micro-pore-film filtration concentrate, superhigh maltose syrup is obtained.
- A kind of 2. gradient preparation method of superhigh maltose syrup according to claim 1, it is characterised in that：The step 1 In ultrasonic agitation frequency be 2-6kHz, time 20-40min, mass-volume concentration of the starch in ethanol water For 30-50%, the ethanol volumetric concentration of the ethanol water is 40-70%.
- A kind of 3. gradient preparation method of superhigh maltose syrup according to claim 1, it is characterised in that：The step 2 In the temperature of sealing pressing reaction be 80-100 DEG C, pressure 1-3MPa, the temperature for standing reaction is 70-80 DEG C.
- A kind of 4. gradient preparation method of superhigh maltose syrup according to claim 1, it is characterised in that：The step 3 In citric acid-sodium citrate buffer solution pH most 4-6, the matter of Pullulanase and beta amylase in first enzymolysis liquid Amount is than being 3:2-7, the Pullulanase are 200-250IU/mL in the concentration of the first enzymolysis liquid, and the mixing speed is 1000- 2000r/min, the addition of first enzymolysis liquid is the 3-6% of purified starch solution quality.
- A kind of 5. gradient preparation method of superhigh maltose syrup according to claim 1, it is characterised in that：The step 3 In the second enzymolysis liquid Pullulanase and maltose mass ratio be 3:5-9, the Pullulanase is in the first enzymolysis liquid Concentration is 30-80IU/mL, and the addition of second enzymolysis liquid is the 3-6% of purified starch solution quality.
- A kind of 6. gradient preparation method of superhigh maltose syrup according to claim 1, it is characterised in that：The step 4 In microwave heating power be 50-100W, heating-up temperature is 60 DEG C, and the temperature of the agitating and heating is 70 DEG C, and mixing speed is 500-1500r/min。
- A kind of 7. gradient preparation method of superhigh maltose syrup according to claim 1, it is characterised in that：The step 5 In the addition speed of purified starch solution be 3-10mL/min, the power of the microwave reaction is 300-500W, and temperature is kept Between 60-70 DEG C.
- A kind of 8. gradient preparation method of superhigh maltose syrup according to claim 1, it is characterised in that：The step 5 In the mixing speed of agitating and heating reaction be 1000-3000r/min, temperature is 70-80 DEG C, and the temperature reacted that stands is 60-70℃。
- A kind of 9. gradient preparation method of superhigh maltose syrup according to claim 1, it is characterised in that：The step 6 In the temperature of heating enzyme deactivation be 130-150 DEG C, the pressure of vacuum distillation is the 30-40% of atmospheric pressure, and temperature is 80-100 DEG C.
- A kind of 10. gradient preparation method of superhigh maltose syrup according to claim 1, it is characterised in that：The step 7 In microporous barrier aperture be 5-10 μm.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109827931A (en) * | 2019-03-08 | 2019-05-31 | 河北大学 | A kind of method dissolving cornstarch and the method for detecting the cornstarch radius of gyration and molecular weight distribution |
| CN112010986A (en) * | 2020-09-21 | 2020-12-01 | 齐鲁工业大学 | Preparation method of resistant dextrin |
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| CN112010986A (en) * | 2020-09-21 | 2020-12-01 | 齐鲁工业大学 | Preparation method of resistant dextrin |
| CN112010986B (en) * | 2020-09-21 | 2022-05-13 | 齐鲁工业大学 | Preparation method of resistant dextrin |
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