Production process and method for extracting soybean oligosaccharide

A soybean oligosaccharide and production process technology, applied in fermentation and other directions, can solve the problems of prone to Maillard reaction, acid-base instability, etc., and achieve obvious physiological function characteristics, no increase in blood sugar level, and good heat resistance. Effect

Inactive Publication Date: 2012-07-04
黄启仁
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, there are three production techniques for extracting soybean oligosaccharides: acid method, acid enzyme method and enzymatic method. The disadvantage is that the product is unstable to acid and alkali, and Maillard reaction is prone to occur.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0006] Embodiment 1: Get the pure syrup (DS40-50%) through secondary decolorization press filtration and secondary ion exchange, adjust the pH value with reagent grade sodium hydroxide, and adjust the syrup pH value to 7.7. After injecting 2 / 3 volume of sugar liquid into the reaction kettle, the air must be removed with nitrogen for 3 times, and then the nitrogen should be removed with hydrogen to make the hydrogen concentration reach more than 99%.

[0007] The concentration of solids in the syrup is 40%, and the activated skeleton nickel catalyst is added according to the dry matter mass of 9.1%, and the action time is 13 hours, the temperature is controlled at 125°C, the hydrogen pressure is 8.0Mpa, the stirring is started, and the rotation speed is 200r / min, and hydrogenation is continued , promote the hydrogenation reduction reaction, react for 2 hours, when the hydrogen is no longer absorbed by the sugar solution, use the 3.5-dinitrosalicylic acid colorimetric method to m...

Embodiment 2

[0008] Embodiment two: get the pure syrup (DS40-50%) through secondary decolorization press filtration and secondary ion exchange, adjust the pH value with reagent grade sodium hydroxide, and adjust the syrup pH value to 8.0. After injecting 2 / 3 volume of sugar liquid into the reaction kettle, the air must be removed with nitrogen for 3 times, and then the nitrogen should be removed with hydrogen to make the hydrogen concentration reach more than 99%.

[0009] The concentration of syrup solids is 39.5%. Add the activated skeleton nickel catalyst according to the amount of dry matter of 8-10%. The action time is 16 hours. The temperature is controlled at 124°C and the hydrogen pressure is 9Mpa. Hydrogen, to promote the hydrogenation reduction reaction, react for 2.5 hours, when the hydrogen gas is no longer absorbed by the sugar solution, use the 3.5-dinitrosalicylic acid colorimetric method to measure the reducing sugar content, and stop when the reducing sugar reaches 0.2%. T...

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PUM

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Abstract

The invention provides a production process and method for extracting soybean oligosaccharide, and aims at providing a production process of soybean oligosaccharide which is more stable in acid and base. The production process is characterized in that an enzyme preparation is added at the beginning of saccharification for acting for 5-20 hours, and the produced oligosaccharide is hydrogenated and saccharified at high temperature and high pressure. The key to the production of soybean oligosaccharide is utilizing synergism of the enzyme preparation. The produced oligosaccharide is hydrogenated at high temperature and high pressure to produce soybean oligosaccharide, wherein the temperature is controlled at 80-130 DEG C, the pressure is controlled at 8.0-10.0 MPa, and the pressure and temperature are the keys to control. The production process and method provided by the invention has the beneficial effects and advantages that: compared with the similar products produced by the prior art, the hydrogenated dextrin produced by the process provided by the invention has the advantages of good heat resistance, stability in acid and base, and no maillard reaction.

Description

technical field [0001] The invention discloses a processing method of food raw materials, in particular to a production process and method for extracting soybean oligosaccharides. Background technique [0002] In the prior art, there are three production techniques for extracting soybean oligosaccharides: acid method, acid enzymatic method and enzymatic method. The disadvantage is that the product is unstable to acid and alkali, and Maillard reaction is prone to occur. Contents of the invention [0003] The object of the present invention is to provide a production process and method for extracting soybean oligosaccharides that are more stable to acid and alkali. The solution of the present invention: soybean oligosaccharides are processed through pulping, liquefaction, saccharification, decolorization, separation, concentration, hydrogenation, purification and concentration. Soybean oligosaccharide is a multi-component mixed syrup, with DP2-DP4 as the main component. In...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/00
Inventor 黄启仁
Owner 黄启仁
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