Preparation method of ultra-high maltose syrup

A maltose syrup and ultra-high technology, applied in the field of preparation of ultra-high maltose syrup, can solve problems such as low utilization rate of raw materials

Inactive Publication Date: 2010-05-05
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] At present, domestic enterprises have selected some enzymes to produce maltose syrup, but the maltose content in the product can only reach the standard of ordinary maltose syrup or high maltose syrup, and the utilization rate of raw materials is low
In addition, the method of selecting chromatographic separation resin to separate sugar liquid and purify maltose is rarely reported.

Method used

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  • Preparation method of ultra-high maltose syrup

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Embodiment Construction

[0009] (1) Preparation of rice starch slurry

[0010] Take the broken rice (about 10% of the broken rice produced in the rice processing process) and wash it and soak it with lye to remove the soluble protein in the rice. The concentration of lye is 0.05-0.15mol / LNaOH, the ratio of solid to liquid is 1:6-8, the temperature is 45-50°C, soak for 2-3 hours. After soaking, rinse with water until the rice milk is neutral, and refine the pulp.

[0011] (2) Preparation of ultra-high maltose syrup

[0012] 1. Sizing: Add rice starch slurry to the batching kettle, add rice starch under stirring, the specific gravity of the slurry is 15°Bé, first use HCl and Na 2 CO 3 Slurry to pH5.6~5.8, then add CaCl 2 Stir well with high temperature resistant α-amylase, CaCl 2 The metering is added at 0.4g / kg, and the high temperature resistant α-amylase is metered at 0.15g / kg.

[0013] 2. Liquefaction: After the jet liquefaction equipment is fully preheated, the material is pumped into the jet...

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Abstract

The invention discloses a preparation method of ultra-high maltose syrup, which liquefies and saccharifies rice starch taken as raw material sequentially. The liquefying comprises the steps of adding 0.3-0.5g / kg of calcium chloride and 0.2-0.3g / kg of alpha-amylase into starch slurry with the specific gravity of 14-17OBe and the pH value of 5.0-6.0, and then utilizing a spraying liquefier to carry out liquefying twice so as to obtain rice starch liquefying feed, wherein the first-time liquefying temperature is 110-115 DEG C, the temperature of 90-100 DEG C of the feed liquid is kept for 40-60min and the second-time liquefying temperature is 130-140 DEG C. The saccharification comprises the steps of adding 0.4-0.6g / kg of beta-amylase and 1.0-1.2g / kg Pullulanase into rice starch liquefying feed, and then saccharifying the Pullulanase at the temperature of 55-65 DEG C for 45-60h to obtain the saccharifying solution, separating and purifying the saccharifying solution by ion exchange resin and column chromatography, and then concentrating to obtain the ultra-high maltose syrup of which the maltose content is larger than 80%.

Description

1. Technical field [0001] The invention relates to a preparation method of maltose syrup, in particular to a preparation method of ultra-high maltose syrup. 2. Technical background [0002] Maltose is a small molecular polymer composed of two glucose molecules, and its sweetness is only half of that of sucrose. Maltose syrup has high content of maltose, low content of glucose, colorless and transparent appearance, low sweetness, high boiling temperature, low hygroscopicity and good crystallization resistance. Maltose syrup is used in the confectionery industry, and it is not easy to return sand in high temperature seasons; used in cold drink products, it can improve the structure of ice cream, making the product delicate and delicious; used in the production of candied fruit, it can improve the flavor of candied fruit. The syrup has high viscosity and strong thickening property, and can be used in various concentrated fruit and vegetable beverages. In addition, maltose als...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/22
Inventor 杜先锋叶红玲
Owner ANHUI AGRICULTURAL UNIVERSITY
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