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Method for preparing nitrogen-containing starch syrup by peeled and degermed maize flour polyzyme method

A technology of starch syrup and corn flour, applied in the direction of fermentation, etc., can solve the problems of difficult storage, waste of oil resources, easy rancidity, etc., and achieve the effects of refining and improving, reducing the formation and quantity of foam, and favorable recovery rate

Inactive Publication Date: 2011-09-14
GUANGZHOU SHUANGQIAO +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In addition to the wet milling method of corn, there are also dry processing methods at home and abroad. The dry method of corn flour production process is not dehulled without germ removal. Corn flour products are rich in fat, easy to rancid, difficult to store, and waste oil resources. Be eliminated

Method used

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  • Method for preparing nitrogen-containing starch syrup by peeled and degermed maize flour polyzyme method
  • Method for preparing nitrogen-containing starch syrup by peeled and degermed maize flour polyzyme method
  • Method for preparing nitrogen-containing starch syrup by peeled and degermed maize flour polyzyme method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Slurry: Add appropriate amount of water to the slurry tank, start stirring, add corn flour, control the concentration of the dry solids of the powder slurry to 25%, add calcium chloride, and control the slurry Ca 2+ The content of Liquozyme Supra high temperature α-amylase at 0.2kg / t is added at the end, and the pH value of the powder slurry is adjusted to 5.6-5.9, and then stirred and mixed evenly.

[0037] (2) Liquefaction: continuous jet liquefaction at 108-110°C, heat preservation treatment of liquefied liquid at 98-100°C for 140 minutes.

[0038] (3) Saccharification: the temperature of the liquefied liquid is lowered to 55-60° C., the pH value is 4.1-4.3, and 0.6 kg / t Dextrozyme DX glucoamylase is added to act for 45 hours to separate the corn oil that floats. Then add 0.02kg / t lipase for hydrolysis, the total hydrolysis time is 70 hours, and the DE value of the product is 97.8.

[0039] (4) Protein conversion: After saccharification, control the temperature ...

Embodiment 2

[0042] (1) Degreasing: extract the fat in the corn flour with a cyclohexane solvent at a certain flow rate in a countercurrent manner, and when the fat content of the corn flour is reduced to less than 0.15%, remove the solvent in the corn flour by vacuum flash evaporation to obtain Raw material for cornmeal production.

[0043] (2) Slurry: Add appropriate amount of water in the slurry tank, start stirring, add corn flour, control the concentration of dry solids in the powder slurry to 45%, add calcium chloride, and control the slurry Ca 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.

[0044] (3) Liquefaction: continuous jet liquefaction at 108-110°C, heat preservation treatment of liquefied liquid at 98-100°C for 60 minutes.

[0045] (4) Saccharification: Cool the liquefaction solution to 50-55°C, pH value is 5.6-5.9, add 1.5kg / t β-amylase, hydrolyze for 10 hour...

Embodiment 3

[0049] (1) Slurry: Add appropriate amount of water to the slurry tank, start stirring, add corn flour, 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.

[0050] (2) Liquefaction: Continuous jet liquefaction at 108-110°C, heat preservation treatment of liquefied liquid at 95-98°C for 140 minutes.

[0051] (3) Saccharification: Cool the liquefied liquid to 54-58°C, pH value is 4.1-4.4, add 1.0kg / t SuhongGA II or Dextrozyme GA glucose glucoamylase for saccharification for 50 hours, separate corn oil, then add 0.01kg / t The Finizym W lysophospholipase was hydrolyzed, and hydrolyzed for 15 hours, and the DE value of the product was 98.2.

[0052] (4) Protein conversion: the material temperature is 56-50°C, the pH value is 6.5-7.0, add 0.005kg / t ...

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Abstract

The invention discloses a method for preparing azotic starch syrup used for fermentation by a peeled and degermed corn meal multienzyme method, which comprises the following steps of: (1) derosination; (2) size mixing; (3) liquefaction; (4) saccharification; (5) protein transforming; and (6) adding of filter aid and activated carbon for filtration and concentration so as to finally obtain the azotic starch syrup. The azotic starch syrup prepared by the method of the invention is rich in nutrient elements required by microorganism fermentation, such as protein hydrolysate and Alpha-amino nigrogen, etc.; the adding of suitable and rich carbon sources can simplify the technology process used in fermentation and is appropriate to the fermentation technology of high concentration and flow, thus improving the fermentation property and unit productivity, reducing the production cost, and particularly suitable for the syrup products developed and produced by taking corn meal as raw material. A saccharifying tank of the invention is changed a little, which can be directly adopted for use in the existing production line of starch by the syrupmultienzyme method.

Description

technical field [0001] The invention relates to a method for preparing nitrogen-containing starch syrup for fermentation by a multi-enzyme method of dehulled and degerminated corn flour. Background technique [0002] Corn is one of the main grain crops in my country, with high yield and short growth period, and can be interplanted with many kinds of crops. Can be cultivated. The proportion of corn in my country's grain production is second only to rice and wheat, ranking third, and it is the most important feed raw material. [0003] Corn kernels are composed of cortex, germ, endosperm and root cap. The corn germ is located at the base of the grain, its volume is about a quarter of the whole grain, and its weight accounts for about 8% to 12%. 84% is corn endosperm. [0004] The protein content of corn is 7% to 13%, distributed in the germ of the grain (17% to 20%) and endosperm (6.5% to 10.5%), and the protein content of the cortex is low. Corn grain is an important food ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/14C12P21/06C12P7/64
Inventor 黄立新徐正康赵谋明周彦斌罗建勇许世枫
Owner GUANGZHOU SHUANGQIAO
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