Method for preparing barley maltsyrup by using wheat flour

A maltose syrup and wheat flour technology, which is applied in the directions of maltose production, sugar production and application, can solve the problems of inability to produce wheat starch and maltose syrup, and achieve the effects of good palatability, easy digestion and absorption, and significant health care functions.

Inactive Publication Date: 2010-03-10
石济民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for producing maltose syrup with wheat flour, which solves the problem that the prior art cannot produce maltose syrup with wheat starch, uses wheat flour as raw material, and uses wheat A-type

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1. Take 100kg of wheat flour with a starch content above 75% and 65kg of water, put 100kg of flour and 65kg of water in a container and stir for 15 minutes, mix the flour and water into a dough, proof it for 20 minutes at room temperature, and wash the proofed dough with 500kg of water Dough, washing out the starch in the proofed dough to obtain starch milk and gluten, drying the gluten with an airflow dryer to obtain gluten powder, wherein the starch milk is used for later use;

[0047] 2. Sieve the standby starch milk in step 1 twice, the first time through a 20-mesh coarse sieve, and the second time through a 120-mesh fine sieve. The starch milk after the sieve is concentrated with a concentration separator to obtain Concentrated starch milk, set aside;

[0048] 3. Put the concentrated starch milk reserved in step 2 in the storage tank, adjust the pH value to 6.2 with sodium carbonate, introduce 0.02 kg of high-temperature-resistant α-amylase, stir for 15 minutes, an...

Embodiment 2

[0053] 1. Take 100kg of wheat flour with a starch content above 75% and 65kg of water, put 100kg of flour and 65kg of water in a container and stir for 30 minutes, mix the flour and water into a dough, proof it for 20 minutes at room temperature, wash the proofed dough with 400kg of water Dough, washing out the starch in the proofed dough to obtain starch milk and gluten, drying the gluten with an airflow dryer to obtain gluten powder, wherein the starch milk is used for later use;

[0054] 2. Pass the starch milk back-up in step 1 through two sieves, the first time through a 20-mesh coarse sieve, and the second time through a 120-mesh fine sieve, and the sieved starch milk is placed in a resin-coated conical storage tank. Precipitate for 24 hours in winter and 12 hours in summer, suck out the supernatant to obtain concentrated starch milk for later use;

[0055] 3. Put the concentrated starch milk reserved in step 2 in the storage tank, adjust the pH value to 6.2 with sodium ...

Embodiment 3

[0060] The maltose syrup of the present invention has passed the animal acute toxicity test. Methods as below:

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Abstract

The invention relates to a method for preparing barley maltsyrup by using wheat flour. The method comprises the following steps: after wheat gluten is extracted from wheat flour, screening obtained starch milk; concentrating the starch milk by a concentration separator; conditioning the starch milk; adjusting the pH value of the starch milk; introducing high temperature resistant alpha-amylase forspray liquefaction, laminar insulation and cooling on the starch milk; saccharifying the starch milk by saccharifying enzyme, and inactivating enzyme; adding flocculant and filter aid for filtration;decoloring the starch milk by adding activated carbon; filtering the starch milk to obtain clear filtrate; carrying out cation resin exchange and cathode resin exchange of the filtrate; reducing pressure and distilling the filtrate; inspecting quality of the filtrate; measuring and packaging the filtrate. The method solves the problems that the syrup cannot be filtered, and the finished product syrup has poor clarity in a process for manufacturing a finished product barley maltsyrup by using wheat A-type starch and B-type starch. The method saves rectification separation and drying processesof starch, and reduces the numbers of liquefaction times in sugaring, improves the syrup yield by 15 percent, has simple process and standard syrup quality, and reduces manufacturing cost and environmental pollution.

Description

technical field [0001] The present invention relates to the production technology of starch and starch sugar, especially the method of preparing maltose syrup from the mixed starch milk (including A-type starch, B-type starch, soluble protein, pentosan, etc.) obtained after extracting wheat flour from gluten method. Background technique [0002] The production of starch sugar with wheat flour as raw material has many difficulties in actual production. Technically speaking, the craft is immature. No qualified finished syrup can be produced. The traditional methods currently used in industry all emphasize the purity of starch, requiring as little fat and protein as possible. Wheat starch contains more lipid compounds and forms a complex with amylose. Helical structure, tight tissue, difficult to liquefy. Wheat starch contains: A-type starch, B-type starch. B-type starch particles are small, all below 10 microns, and are tightly combined with pentosan. The viscosity of pent...

Claims

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Application Information

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IPC IPC(8): C13K7/00
Inventor 石济民
Owner 石济民
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