Biological sugaring process by using wheat starch

Abstract

The invention discloses a wheat starch bio-sugar production process, which comprises the following steps: 1) pulping: take wheat starch milk, add a certain concentration of soda ash aqueous solution to adjust the pH, add high-temperature-resistant α-amylase, hemicellulase and wood Glycanase, stir evenly; 2) Jet liquefaction: The wheat starch milk obtained in step 1) is jet liquefied, flashed to cool down, and the temperature is kept until the liquefaction is complete, vacuum flashed to cool down, and separated; 3) Saccharification: Adjust step 2) to obtain pH value of the liquefied liquid, add glucoamylase, pentosanase and xylanase, any mixture of one or two kinds, and proteolytic enzyme, stir evenly, saccharify, cool down, add hemicellulase, fiber Sulfase and lecithinase, stirring, saccharification, heating, and enzyme inactivation; 4) Filtration. After the above process is adopted in the present invention, the quality of the sugar liquid is effectively improved, the conversion rate of the powdered sugar reaches 106-107% (calculated by DS), and the DE value can reach 95-98%.

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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