Highland barley maltose preparation method

A highland barley malt and maltose technology, which is applied in the field of preparation of highland barley maltose, can solve the problems of restricting the application of maltose, low maltose purity, and low yield, and achieve the effects of simple preparation method, low cost, and high yield

Active Publication Date: 2012-07-25
TIBET TIANMAILI HEALTH PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The purity of maltose prepared by this method is not high, and the yield is low, thereby limiting the application of maltose in food and medicine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Cultivation of highland barley malt

[0024] Select high-quality highland barley as raw material, put part of the highland barley in a soaking tank and soak in water for 2 to 3 days, and ventilate for 10 minutes every 2 hours during the soaking process. Pile the soaked highland barley into a 20-40cm thick pile, and grow barley roots after 24 hours under the condition of 15-20°C, and after 7-9 days (spraying the buds with warm water 2-3 times a day), the obtained 3-4cm long highland barley malt. Finely chop and set aside.

[0025] (2) Hydrolysis of highland barley: crush highland barley grains, pass through a 10-mesh sieve, add to water with 5 times the weight of highland barley grains and stir evenly, add amylase (add 50U of amylase per 100g of highland barley), and hydrolyze 1 hour; then add pullulanase (2000U per 100g of highland barley) to it under stirring, and hydrolyze for 1 hour at 50°C; then add the above-mentioned chopped highland barley malt (add 2 g), ...

Embodiment 2

[0030] (1) Cultivation of highland barley malt: the same as in Example 1.

[0031] (2) Highland barley hydrolysis: crush highland barley grains, pass through a 10-mesh sieve, add to water with 6 times the weight of highland barley grains and stir evenly, add amylase (add 500U of amylase per 100g of highland barley), and hydrolyze at 50°C for 2 hour; then add pullulanase (adding pullulanase 6000U per 100g highland barley) to it under stirring, and hydrolyze for 2 hours at 60°C; then add the above-mentioned chopped highland barley malt (add 5 g), hydrolyzed at 60°C for 2 hours.

[0032] (3) Decolorization: heat the above-mentioned enzyme hydrolyzate to 100°C, keep warm for 5 minutes to kill the enzyme, then cool to about 30°C, add activated carbon (5g per 100g of highland barley) under stirring and stir for 30 minutes, filter to remove the activated carbon.

[0033] (4) Concentration and drying: the same as in Example 1.

[0034] After testing, the purity of highland barley ma...

Embodiment 3

[0036] (1) Cultivation of highland barley malt: the same as in Example 1.

[0037] (2) Hydrolysis of highland barley: crush highland barley grains, pass through a 10-mesh sieve, add to water with 7 times the weight of highland barley grains and stir evenly, add amylase (add 1000U of amylase per 100g of highland barley), and hydrolyze at 70°C for 3 hour; then add pullulanase (adding pullulanase 10000U per 100g highland barley) to it under stirring, and hydrolyze for 2 hours at 70°C; then add the above-mentioned chopped highland barley malt (add 8 g), hydrolyzed at 80°C for 2 hours.

[0038] (3) Decolorization: Heat the above-mentioned enzyme hydrolyzate to 100°C, heat it for 10 minutes to inactivate the enzyme, then cool to about 30°C, add activated carbon (5g per 100g of highland barley) under stirring and stir for 30 minutes, filter to remove the activated carbon.

[0039] (4) Concentration and drying: the same as in Example 1.

[0040] After testing, the purity of highland...

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PUM

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Abstract

The invention provides a highland barley maltose preparation method, belonging to the food processing field. The invention takes highland barley as raw material, smashed highland barley is hydrolyzed by starch enzyme, pullulan enzyme and highland barley maltose enzyme, and then high temperature enzyme inactivation, decolourization, concentration and drying processes are carried out, thus obtaining the purified maltose. The invention directly adopts enzyme hydrolysis, starch and protein in highland barley are removed, and then decolourization, concentration and drying are carried out, the obtained highland barley maltose is bright and fresh in colour and lustre and has good quality and high purity (detection shows that purity is 85-93% and yield is 70-85%). The maltose prepared by the invention also has all the health care functions of highland barley besides all the health care functions of the traditional maltose and expands the application range of maltose.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for processing maltose, in particular to a method for preparing highland barley maltose. Background technique [0002] Maltose (or Malt Sugar) is a disaccharide, a reducing sugar, and its chemical formula is C 12 h 22 o 11 . White crystal, easily soluble in water, slightly soluble in ethanol, sweet, used as a sweetener. Maltose is also a cheap nutritious food that is easily digested and absorbed by the human body. Traditional maltose is made from wheat and glutinous rice. It is sweet and delicious, rich in nutrition, and has the functions of invigorating the stomach and eliminating food. It is a food suitable for all ages. The prebiotics and probiotics that have become popular in the food industry in recent years are actually a type of maltose - isomaltooligosaccharide. Maltose not only has edible value, but also has therapeutic effects: it is warm in nature and sweet ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/22
Inventor 雷菊芳杨伟成苏立宏
Owner TIBET TIANMAILI HEALTH PROD CO LTD
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