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

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, ...

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 in wheat B starch will produce viscosity, which seriously hinders the progress of filtration; protein is easy to produce air bubbles, flocs and water-soluble protein, which will also promote the production and deepening of the color of sugar solution. These impurities must be removed by means of precipitation, adsorption, filtration, ion exchange, etc., to ensure that the quality of starch syrup products meets national standards, and the strength, difficulty, and cost of refining are high.

Therefore, the use of wheat B starch is limited, and starch manufacturers generally can only sell it at a low price