Method for preparing nitrogen contained syrup in use for ferment through wheat beta starch multienzyme method

A technology of B starch and amylase, which is applied in the field of producing nitrogen-containing syrup for fermentation by wheat B starch multi-enzyme method, can solve the problems of hindering refining, hindering filtration, strength, difficulty, etc., to increase water solubility and improve recovery rate , Reduce the formation and quantity of foam

Inactive Publication Date: 2007-10-10
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the purity of wheat B starch is low, the protein content exceeds 1%, even reaches 4-5%, and the content of other impurities such as pentosan and fat is also high. These impurities have a negative impact on the deep processing and application of wheat B starch
For example, in the preparation of modified starch, protein and pentosan will also participate in the modification reaction and hinder refining, and the denaturation is not easy to control; protein is also prone to color reaction, which affects the appearance and application of the product
If it is used to produce starch syrup, the pentosan

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Slurry: Add appropriate amount of water in the slurry tank, start stirring, add wheat B starch, control the concentration of dry solids in the powder slurry to 25%, add calcium chloride, and control the Ca of the slurry 2+ content of 20mg / kg, adjust the pH value of the powder slurry to 5.9, and finally add 0.2kg / t of Liquozyme Supra high-temperature α-amylase, stir and mix evenly.

[0023] (2) Liquefaction: continuous jet liquefaction at 110°C, heat preservation treatment of liquefied liquid at 98-100°C for 140 minutes.

[0024] (3) Saccharification: Cool the liquefied liquid to 60°C, pH value is 4.1-4.3, add 0.6kg / t Dextrozyme DX glucoamylase for 40 hours, then add 0.001kg / t Shearzyme 2X pentosanase and lipase Hydrolysis, the total hydrolysis time is 70 hours, and the DE value of the product is 97.8.

[0025] (4) Protein conversion: After saccharification, control the temperature of the material at 45-50°C and the pH value at 6.5-6.8, add 0.005 kg / t of papain or Alc...

Embodiment 2

[0028] (1) Slurry: Add appropriate amount of water to the slurry tank, start stirring, add wheat B starch, control the concentration of the dry solids of the powder slurry to 45%, add calcium chloride, and control the Ca of the slurry 2+ The content of 45mg / kg, adjust the pH value of the powder slurry to 6.4, finally add 1.2kg / t of Termamyl 120L high temperature α-amylase, stir and mix evenly.

[0029] (2) Liquefaction: continuous jet liquefaction at 108°C, heat preservation treatment of liquefied liquid at 98-100°C for 60 minutes.

[0030] (3) Saccharification: Cool the liquefaction liquid to 50°C, pH value is 5.6, add 1.5kg / t β-amylase, 0.05kg / t PromozymeD2 pullulan debranching enzyme to coordinate saccharification, time is 15 hours, after adding 0.02kg / t t's Shearzyme 500L pentosanase and lipase were used for hydrolysis, and then hydrolyzed for 10 hours, and the DE value of the product was 54.8.

[0031] (4) Protein conversion: the temperature of the material is raised to ...

Embodiment 3

[0034] (1) Slurry: Add appropriate amount of water to the slurry tank, start stirring, add wheat B starch, control the concentration of dry solids in the slurry to about 35%, add calcium chloride, and control the Ca of the slurry 2+ content of 40mg / kg, adjust the pH value of the powder slurry to 6.0-6.2, and finally add 0.8kg / t of Suhong AA Plus high-temperature α-amylase, stir and mix evenly.

[0035] (2) Liquefaction: Continuous jet liquefaction at 108-110°C, heat preservation treatment of liquefied liquid at 95-98°C for 140 minutes.

[0036] (3) Saccharification: Cool the liquefied liquid to 54-58°C, pH value is 4.1-4.4, add 1.0kg / t Suhong GA II or DextrozymeGA glucose glucoamylase for saccharification for 50 hours, add 0.01kg / t Shearzyme 500L pentosanase , Finizym W lysophospholipase for hydrolysis, and then hydrolysis for 15 hours, the DE value of the product was 98.2.

[0037] (4) Protein conversion: the material temperature is 56-50°C, the pH value is 6.5-7.0, add 0.00...

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PUM

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Abstract

A process for preparing the N-contained syrup from the wheat starch B by multi-enzyme method, which can be used for fermentation, includes such steps as preparing the slurry, liquefying, saccharifying, protein converting, filtering and concentrating. It features that the starch, protein, pentosan and fat, which are the basic components of wheat starch B, are hydrolyzed by the amylase, pentosanase and lipase, and its output rate is almost 100%.

Description

technical field [0001] The invention relates to a method for preparing nitrogen-containing starch syrup used in the fields of food fermentation, biochemical pharmacy, etc., specifically, using amylase, protease, pentosanase and other enzymes to enzymolyze wheat B starch to prepare nitrogen-containing starch for fermentation Syrup method. Background technique [0002] Wheat is mainly used as food, and it is one of the main grains grown in large quantities all over the world, and it is also grown in large quantities in northern China. Wheat is dry-processed and ground into flour, and various pasta and pasta products made from flour processing have become the staple food of the people in the north. The main components of wheat flour (hereinafter referred to as flour) are starch, protein, ash, fat and water. After wheat flour is milled and sieved, there is almost no cellulose content. The (gluten) protein in wheat is known to have special properties that, of all grain flours, ...

Claims

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Application Information

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IPC IPC(8): A23L1/09C13K1/06C12P19/04A23L29/30
Inventor 黄立新徐正康赵谋明温其标周彦斌罗建勇许世枫
Owner SOUTH CHINA UNIV OF TECH
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