Method for producing moderately inverted syrup by synergistic saccharification with multiple enzymes

A multi-enzyme collaborative saccharification and inversion syrup technology, which is applied in fermentation and other directions, can solve the problems of invert syrup dark color, difficult refining, environmental pollution, etc., and achieve the effects of clear color, cost reduction, and production cost reduction

Inactive Publication Date: 2010-06-09
SHANDONG LUZHOU FOOD GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing medium invert syrup by multi-enzyme coordinated saccharification, so as to solve the defects in the prior art that the medium invert syrup is darker in color, more impurities, difficult to refine, and the production process will cause environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The specific steps are as follows:

[0016] (1) Starch liquefaction: ①The concentration of corn starch slurry is controlled at 17.5 degrees Baume, and the pH value of the slurry is adjusted to 5.4 with alkali; ②Add high-temperature amylase and stir evenly, and then spray liquefaction, the liquefaction temperature is 95°C, DE value At 23.5%, the liquefied liquid sugar components: glucose 1.4%, maltose 6.6%, maltotriose 8.5%; then carry out high-temperature enzyme inactivation, the enzyme inactivation temperature is 135°C, and this process obtains material liquid A;

[0017] (2) Saccharification: ①Reduce the temperature of material liquid A to 54°C and add acid to adjust the pH value to 4.6, and pump it into the saccharification tank; ②add glucoamylase, fungal enzyme and barley β-amylase for saccharification; The addition amount is: 35ml / t dry starch of glucoamylase, 10ml / t dry starch of fungal enzyme, 15ml / t dry starch of barley β-amylase; ③The saccharification time is c...

Embodiment 2

[0023] The specific steps are as follows:

[0024] (1) Starch liquefaction: ①The concentration of corn starch slurry is controlled at 18 Baume degrees, and the pH value of the slurry is adjusted to 5.5 with alkali; ②Add high-temperature amylase and stir evenly, and then spray liquefaction, the liquefaction temperature is 100°C, DE value At 24.5%, the liquefied liquid sugar components: glucose 2.2%, maltose 7.3%, maltotriose 8.9%; then carry out high-temperature enzyme inactivation, the enzyme inactivation temperature is 137 ℃, and this process obtains feed liquid A;

[0025] (2) Saccharification: ①Reduce the temperature of material liquid A to 56°C and add acid to adjust the pH value to 4.7, then pump it into the saccharification tank; ②add glucoamylase, fungal enzyme and barley β-amylase for saccharification; Its addition amount is: glucoamylase 40ml / t dry starch, fungal enzyme 15ml / t dry starch, barley β-amylase 25ml / t dry starch; ③ The saccharification time is controlled at...

Embodiment 3

[0031] The specific steps are as follows:

[0032] (1) Starch liquefaction: ①The concentration of corn starch slurry is controlled at 19.5 degrees Baume, and the pH value of the slurry is adjusted to 5.7 with alkali; ②Add high-temperature amylase and stir evenly, and then spray liquefaction, the liquefaction temperature is 105°C, DE value At 25.7%, the liquefied liquid sugar components: glucose 3.2%, maltose 8.0%, maltotriose 9.9%; then carry out high-temperature enzyme inactivation, the enzyme inactivation temperature is 139 ℃, and this process obtains feed liquid A;

[0033] (2) Saccharification: ①Reduce the temperature of material liquid A to 58°C and add acid to adjust the pH value to 4.9, then pump it into the saccharification tank; ②add glucoamylase, fungal enzyme and barley β-amylase for saccharification; The addition amount is: 50ml / t dry starch of glucoamylase, 20ml / t dry starch of fungal enzyme, 40ml / t dry starch of barley β-amylase; ③The saccharification time is con...

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Abstract

The invention relates to a method for producing moderately inverted syrup by synergistic saccharification with multiple enzymes, comprising the following steps: liquifying raw maerial of high-temperature corn starch with high-temperature amylase, saccharifying with saccharifying enzyme and barley Belta amylase, filtering, neutralizing, decolorizing, exchanging ions, evaporating and concentrating to obtain the moderately inverted syrup. The dextrose equivalent (DE) value of the liquified liquid is controlled in the high range, and the saccharifying temperature, the pH value and the enzyme dosage need to be controlled strictly in the saccharifying process to ensure the components of sugar in the liquid material. The method has mild production condition and low cost, is convenient to operate, generates greatly reduced pollutants and can fully replace the traditional method for producing the moderately inverted syrup with acid.

Description

technical field [0001] The invention belongs to a method for preparing starch sugar, and in particular relates to a method for preparing invert syrup by utilizing multi-enzyme coordinated saccharification. Background technique [0002] The DE value of medium inversion syrup is between 38% and 42%. It is a raw material widely used in confectionery and other food industries. It is also a kind of syrup with the longest production history and the largest output of starch syrup. Our country mainly adopts the acid method hydrolysis process to produce. For a long time, the invert syrup prepared by acid hydrolysis process has darker color, more impurities, difficult refining and the production process will cause environmental pollution. At present, there is no preparation method that can prepare intermediate conversion syrup with better quality and will not cause environmental pollution during the preparation process. Contents of the invention [0003] The purpose of the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/22C12P19/14
Inventor 赵玉斌张杰牛继超王成田葛建亭
Owner SHANDONG LUZHOU FOOD GROUP
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