Method for reducing cane sugar content in molasses

A technology of molasses and sucrose, which is applied in the field of deep processing of soybean products through biodegradation, which can solve the problems of lack of production process and purification methods, high sucrose content, and low functionality, so as to increase product value, simplify the operation process, and improve functionality. Effect

Inactive Publication Date: 2010-06-02
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Ordinary soybean oligosaccharide products have low purity and high sucrose content, and their functionality is lower than that of the same type of functional oligosaccharide products, such as fructooligosaccharides, maltooligosaccharides, etc. Although the potential of oligosaccharides is well known, but In most cases, the lack of his production process and purification method is the main obstacle limiting its application

Method used

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  • Method for reducing cane sugar content in molasses
  • Method for reducing cane sugar content in molasses
  • Method for reducing cane sugar content in molasses

Examples

Experimental program
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Embodiment 1

[0030] Embodiment 1, obtain the bacterial strain of fermentation and utilize this bacterial strain to ferment and produce high-quality oligosaccharide

[0031] 1. Obtain the fermented strain

[0032] 1. Seed activation: Take 50ml of seed activation medium into a 100ml Erlenmeyer flask, scrape the No. 1, No. 2, No. 7, No. 8 and No. 9 yeasts screened in the petri dish and preserved on the plate (smooth and plump colonies) Into the culture medium, 28 ℃, 180rpm air shaker for 48h. Among them, activation medium: glucose 10g, yeast extract 8.5g, NH 4 Cl 1.3g, MgSO 4 .7H 2 O 0.1g, Cacl 2 0.06g, 1000ml deionized water, sterilized at 0.08MPa for 15min.

[0033] 2. Single-carbon culture: Take 2.5ml of activated medium (that is, the inoculum size is 5% (volume percentage)) and inoculate them into the following two 50ml fermentation broths respectively, cultivate them at 28°C and 180rpm, and then take samples at different times Determination of sugar content:

[0034] Sucrose as a...

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Abstract

The invention discloses application of a strain with the serial number of yeast 2.1392 in the China Food Fermentation Industry Research Institute in degrading cane sugar. The invention also discloses a method for reducing the cane sugar content in a molasses, wherein the yeast is put into the molasses for fermentation and culture to obtain oligosaccharide, the sugar degree of the molasses is 4 to 6 Be, and the pH is 6.5 to 7.0. The invention provides a process for improving the relative content of functional components (lupeose and gossypose) in soybean oligosaccharide by fermenting the cane sugar in the soybean oligosaccharide with the yeast. Because the method uses the yeast in the extraction process, and the cane sugar in the soybean oligosaccharide is consumed in the form of a carbon source but the lupeose and the gossypose in the soybean oligosaccharide are not used, a soybean oligosaccharide product has higher purity, and lower production cost compared with the products produced by the conventional method.

Description

technical field [0001] The invention relates to deep processing of soybean products through biodegradation, in particular to a method for reducing sucrose content in molasses. Background technique [0002] Soybean molasses is a by-product in the process of producing alcoholic soybean protein concentrate. For every 3 tons of soybean protein concentrate, one ton of soybean molasses can be obtained. Soybean molasses is one of the main factors that restrict production enterprises from expanding their production scale, so the development and utilization of soybean molasses is particularly important. [0003] Soybean oligosaccharides is the general term for soluble oligosaccharides in soybeans. Its main components are oligosaccharides such as sucrose, raffinose and stachyose. During normal metabolism of the human body, the intestinal cavity will produce ammonia, hydrogen sulfide, amines, phenols, Indole and strong carcinogenic enzymes are harmful to human health, and these toxins...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12P19/00A23L1/30A61K31/702A61P9/12C12R1/645A23L33/00A23L33/105A23L33/125
Inventor 董银卯王昌涛何聪芬崔希庆
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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