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Method for preparing maltose syrup by continuous saccharification of enzyme membrane reactor

An enzyme membrane reactor and maltose syrup technology, applied in the field of starch sugar, can solve the problems of low purity of maltose syrup, time-consuming saccharification reaction, and inability to recycle production, and achieve the effects of shortening production cycle, high utilization rate and improving utilization rate

Inactive Publication Date: 2012-07-11
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the industrial production technology of maltose syrup in my country is basically mature, and multi-step enzymatic method is usually used, but the purity of the maltose syrup produced is about 70-80%, and the saccharification reaction takes a long time and the utilization rate of the enzyme is low. , can not be recycled production and other issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Add water to the corn starch, the water content reaches 70% mass fraction, and stir at 50°C for 30 minutes to make the material reach a uniform state;

[0016] (2) During the liquefaction process, add high-temperature-resistant α-amylase according to the amount of enzyme added at 10U / g starch, and use imported liquefaction injectors for spray liquefaction. The spray liquefaction temperature is 110°C. After 10 minutes of heat preservation, the enzyme is extinguished at 150°C to obtain liquefaction. The DE value of the liquid is 3~5;

[0017] (3) Continuous saccharification using a two-stage enzyme membrane reactor, using a polyvinylidene fluoride PVDF membrane with a molecular weight cut-off of 3000 Daltons, the saccharification process is to adjust the pH value of the liquefied liquid placed in the enzyme membrane reactor to 5.4, The amount of β-amylase added is 200 / g starch, the amount of pullulanase added is 0.5 PUN / g starch, and the amount of maltose generating e...

Embodiment 2

[0021] (1) Add water to the corn starch, the water content reaches 75% mass fraction, and stir at 55°C for 20 minutes to make the material reach a uniform state;

[0022] (2) During the liquefaction process, add high-temperature-resistant α-amylase according to the amount of enzyme added at 14U / g starch, and use imported liquefaction injectors for spray liquefaction. The spray liquefaction temperature is 110°C. After 10 minutes of heat preservation, the enzyme is extinguished at 150°C to obtain liquefaction. The DE value of the liquid is 3~5;

[0023] (3) Continuous saccharification using a secondary enzyme membrane reactor, using a polyvinylidene fluoride PVDF membrane with a molecular weight cut-off of 3,000 Daltons. The saccharification process is to adjust the pH value of the liquefied liquid placed in the enzyme membrane reactor to 5.8, The amount of β-amylase added is 250U / g starch, the amount of pullulanase added is 0.7PUN / g starch, and the amount of maltose generating ...

Embodiment 3

[0027] (1) Add water to the corn starch, the water content reaches 80% mass fraction, and stir at 60°C for 10 minutes to make the material reach a uniform state;

[0028] (2) During the liquefaction process, add high-temperature-resistant α-amylase according to the amount of enzyme added at 18U / g starch, and use imported liquefaction injectors for spray liquefaction. The spray liquefaction temperature is 110°C. After 10 minutes of heat preservation, the enzyme is extinguished at 150°C to obtain liquefaction. The DE value of the liquid is 3~5;

[0029] (3) Continuous saccharification using a secondary enzyme membrane reactor, using a polyvinylidene fluoride PVDF membrane with a molecular weight cut-off of 3000 Daltons. The saccharification process is to adjust the pH value of the liquefied liquid placed in the enzyme membrane reactor to 6.2, The amount of β-amylase added is 300U / g starch, the amount of pullulanase added is 0.9PUN / g starch, and the amount of maltose generating e...

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Abstract

The invention relates to a method for preparing a maltose syrup by continuous saccharification of an enzyme membrane reactor, belonging to the method for preparing the maltose syrup. The method comprises the following steps of: adding starch with high-temperature-resistant alpha-amylase, spraying and liquefying, adopting continuous production process of the enzyme membrane reactor, adding beta-amylase, pullulanase and maltose generation enzyme, saccharifying, performing activated carbon fading and ion exchange, and refining to obtain the maltose syrup with a purity of above 90%. The method has the advantages of high utilization rate of saccharifying enzyme, short enzymolysis reaction cycle, optimized continuous production process as saccharifying process, and capabilities of greatly shortening the production cycle of product by 20-50%, reducing the energy consumption and improving the production efficiency.

Description

technical field [0001] The invention relates to a preparation method of maltose syrup, which mainly uses an enzyme membrane reactor and belongs to the technical field of starch sugar. Background technique [0002] Maltose syrup is a kind of maltose-based syrup made of starch as raw material and hydrolyzed by enzymes or acid enzymes. It has mild sweetness and unique flavor. All have excellent characteristics, and are often used as sweeteners, humidity regulators, crystallization inhibitors, stabilizers, and fillers in food, fermentation, flavors and fragrances and other industries. Because maltose has the characteristics of low osmotic pressure, slow release of glucose, slower metabolism than glucose, and does not participate in insulin glucose metabolism, high-purity maltose is often used in medicine to replace glucose to prepare intravenous injections for the treatment of diabetic patients. [0003] At present, the methods of producing maltose syrup using starch as raw mat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/22C12P19/16C12P19/14C12P19/12
Inventor 刘景圣张大力蔡丹郑明珠修琳刘回民闵伟红王玉华刘惠麟
Owner JILIN AGRICULTURAL UNIV
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