Biological sugaring process by using wheat starch

Abstract

The invention discloses a biological sugaring process by using wheat starch, which comprises the following steps of: (1) size mixing: taking wheat starch milk, adding a sodium carbonate aqueous solution with a certain concentration for regulating pH, adding high-temperature resistant alpha-amylase, hemicellulase and xylanase, and uniformly stirring; (2) jetting and liquefaction: carrying out jetting and liquefaction on the wheat starch milk obtained in the step (1), carrying out flash evaporation and temperature reduction, maintaining temperature till completely liquefying, carrying out vacuum flash evaporation and temperature reduction, and separating; (3) saccharification: regulating the pH of emulsion obtained in the step (2), adding one of or a mixture of more than two of saccharifying enzyme, pentosanase and xylanase, as well as proteolytic enzyme, uniformly stirring, saccharifying, reducing temperature, adding hemicellulase, cellulase and lecithinase, stirring, saccharifying, rising temperature and inactivating enzyme; and (4) filtration. According to the biological sugaring process, the quality of the sugar solution is effectively improved; the conversion rate of the pulverized sugar reaches 106% to 107% (in DS (degree of substitution)); and the DE (dextrose equivalent) value can reach 95% to 98%.

Description

technical field [0001] The invention relates to a process for producing sugar from wheat starch. Background technique [0002] Starch sugar is a general term for sugar products produced from starch as raw material through acid or enzyme-catalyzed hydrolysis reaction, and is the main product of starch deep processing. Any starch-containing crops, such as corn, rice, cassava, etc., can be used to produce starch sugar. Compared with sucrose, starch sugar can adapt to the needs of different consumers in terms of taste and functionality, and can improve the quality and processing performance of food. For example, isomaltooligosaccharide can proliferate bifidobacteria and prevent dental caries; 1. Substituting part of sucrose in the manufacture of candied fruit can prevent "sand returning" and "smelling", etc., which are incomparable to sucrose. Therefore, starch sugar has a good development prospect. [0003] At present, the domestic sugar industry mostly uses corn starch to m...

AI Technical Summary

Problems solved by technology

This process has the following problems due to the large amount of wheat protein and high viscosity: 1. Difficulty feeding materials for liquefaction; 2. Long saccharification time, with an average cycle of 52 hours; 3. Difficulty and incomplete filtration of plate and frame after saccharification; 4. Sugar liquid There are many impurities in the medium, and the light transmittance is low; 5. Low conversion rate and low glucose yield

6. There are many proteins in the sugar solution, which brings many difficulties in biological fermentation

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