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Process for corn starch sugar by enzyme method

A corn starch sugar and process technology, applied in the production of sugar, sugar production, glucose production, etc., can solve the problems of slow protein denaturation, no shear force, and unfavorable removal of protein, etc., and achieves high cooking temperature. Product quality and economy with remarkable effect

Active Publication Date: 2008-02-06
COFCO RONGS BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the enzymatic production of cornstarch sugar in the prior art generally uses an injector to carry out spray heating and cooking at 105-110°C. When the injector is used, there is no pressure difference between the inlet and outlet materials, so there is no shear force. No shearing can be formed on the cornstarch molecules, and the molecular size of the substrate of the liquefaction solution cannot be guaranteed to be regular and balanced
In addition, the temperature of 105-110 ℃ is used for spray heating and cooking. Because the temperature is not high enough, the protein denaturation is slow and incomplete, and the flocculation is not very good, which is not conducive to the removal of protein.

Method used

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  • Process for corn starch sugar by enzyme method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Using corn starch as raw material, take a certain amount of corn starch, add water to prepare 16-20Be' starch milk, add β-amylase, adjust the pH value to 6.0-6.4, import it into the water heater for hydrolysis and liquefaction, and adjust the water heater The upper material enters the distance, controls the pressure difference between the inlet and outlet materials to 0.20MPa, adjusts the pressure and temperature of the steam introduced into the water heater, and controls the primary cooking temperature to 120°C. The clear liquid of the lower layer of the hydrolyzed liquefied product liquefied liquid is pumped to the flash tank for flash evaporation, and the protein slag flocculated in the upper layer is extracted and removed. The material after flash evaporation is then introduced into the saccharification tank for saccharification, and then undergoes decolorization, ion exchange and concentration to obtain a kind of maltose.

Embodiment 2

[0020] Using cornstarch as raw material, take a certain amount of cornstarch, add water to make 16-20Be' starch milk, add glucoamylase, adjust the pH value to 6.0-6.4, import it into the water heater for hydrolysis and liquefaction, and adjust the temperature of the water heater. The material enters the distance, controls the pressure difference between the inlet and outlet materials to 0.18MPa, adjusts the pressure and temperature of the steam introduced into the water heater, and controls the primary cooking temperature to 125°C. The clear liquid of the lower layer of the hydrolyzed liquefied product liquefied liquid is pumped to the flash tank for flash evaporation, and the protein slag flocculated in the upper layer is extracted and removed. The material after flash evaporation is then introduced into the saccharification tank for saccharification, and then undergoes decolorization, ion exchange and concentration to obtain a kind of glucose.

Embodiment 3

[0022] Using corn starch as raw material, take a certain amount of corn starch, add water to make 16-20Be' starch milk, add isomerized glucose enzyme, adjust the pH value to 6.0-6.4, import it into the water heater for hydrolysis and liquefaction, and adjust the water heater The upper material enters the distance, controls the pressure difference between the inlet and outlet materials to 0.16MPa, adjusts the pressure and temperature of the steam introduced into the water heater, and controls the primary cooking temperature to 130°C. The clear liquid of the lower layer of the hydrolyzed liquefied product liquefied liquid is pumped to the flash tank for flash evaporation, and the protein slag flocculated in the upper layer is extracted and removed. The material after flash evaporation is then introduced into the saccharification tank for saccharification, and then undergoes decolorization, ion exchange and concentration to obtain a kind of fructose.

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Abstract

The present invention provides a process of corn starch sugar producing by an enzymatic technique. The process step mainly includes hydrolysis liquefaction, flash braise, saccharification, bleaching, ion exchange and enrichment of amylum material under the action of enzyme preparation; wherein the hydrolysis liquefaction uses a water heater as the braising and boiling reactor, and the water heater has an adjustable clearance for material entering into. In the process of the hydrolysis liquefaction, the pressure difference of the feeding amylum material and the discharged amylum material on the water heater can be controlled between 0.15-0.30MPa, and 0.20-0.25MPa are optimal; the single braising and boiling temperature is controlled between 110-130 DEG C, and 110-125 DEG C are optimal. The water heater adopted by the present invention can ensure a curtain pressure difference of the feeding material and the discharged material, can bring strong cut force, and can ensure zymolyte molecules sizes of the liquefaction liquid to be regular and proportioned. The present invention adopts high temperature braising and boiling, which can make the protein denaturation more rapid, more complete, and the flocculation better, and can facilitate the protein removing.

Description

technical field [0001] The invention relates to a production method of a food intermediate, in particular to a process for enzymatically producing cornstarch sugar. Background technique [0002] With the rapid development of the national economy and the improvement of people's living standards and quality of life, consumers' consumption demand for food is increasing, and products such as candy, pastries, and cold drinks are also developing towards diversification and functionality, especially sugar-free candies Sugar-free chewing gum and chocolate are very popular, and the market prospect of the food industry is promising. Therefore, the output of starch sugar and sugar alcohol, which are the main sweetener ingredients in food production, is increasing year by year and developing rapidly. [0003] Starch is the main raw material for the production of cornstarch sugar, among which cornstarch is the main one. The methods of producing cornstarch sugar from starch include acid ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13K1/06C12P19/00
Inventor 谢海华
Owner COFCO RONGS BIOTECH
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