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Preparation method of corn starch sugar

A corn starch sugar and corn starch technology, which is applied in the field of deep processing of grains, can solve the problem of not being able to effectively utilize a small amount of protein in starch milk, and achieve the effects of omitting a filtering process, reducing costs, and reducing temperature loss.

Active Publication Date: 2013-12-18
JILIN COFCO BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a method for preparing cornstarch sugar to solve the current problem of not being able to effectively utilize a small amount of protein in starch milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. Liquefaction: The concentration of 1L starch milk is 30%, adjust the pH to 5.5, add 0.3g of high temperature resistant α-amylase, keep it at 105°C for 5min, after flashing, the temperature drops to 90°C, and maintain for 1h;

[0015] 2. Saccharification: Cool the liquefied liquid to 58°C, adjust the pH to 4.0, add 27000U glucoamylase and 0.27g protease compound preparation, and maintain at 58°C for 36 hours; the protease compound preparation is composed of high-temperature acid protease, high-temperature pepsin and high-temperature Composition of trypsin and protective agent, their mass ratio is 1:1:1:3, and described protective agent is made up of glycerin, sucrose and sorbitol, and the mass ratio of these three is 1:1.5:1.5;

[0016] 3. High-temperature sterilization: After checking that there is no dextrin with absolute alcohol, raise the temperature to 115°C and keep it for 15 minutes, and set it aside.

Embodiment 2

[0018] 1. Liquefaction: The concentration of 1L starch milk is 32.5%, adjust the pH to 5.8, add 0.24g high-temperature-resistant α-amylase, keep warm at 108°C for 8min, after flashing, the temperature drops to 93°C, and maintain for 1.5h;

[0019] 2. Saccharification: Cool the liquefied liquid to 60°C, adjust the pH to 4.2, add 25500U glucoamylase and 0.25g protease compound preparation, and maintain at 60°C for 45 hours; the protease compound preparation is composed of high-temperature acid protease, high-temperature pepsin and high-temperature Composed of trypsin and a protective agent, their mass ratio is 1:1:1:3, and the protective agent is composed of glycerin, sucrose and sorbitol, and the mass ratio of the three is 1.2:2.3:2.3;

[0020] 3. High-temperature sterilization: After checking that there is no dextrin with absolute alcohol, raise the temperature to 115°C and keep it for 18 minutes, and set it aside.

Embodiment 3

[0022] 1. Liquefaction: 1L of starch milk with a concentration of 35%, adjust the pH to 6.0, add 0.18g of high temperature-resistant α-amylase, keep it at 110°C for 10min, after flashing, the temperature drops to 95°C, and maintain for 2h;

[0023] 2. Saccharification: Cool the liquefied liquid to 62°C, adjust the pH to 4.5, add 21500U glucoamylase and 0.18g protease compound preparation, and maintain at 62°C for 54 hours; the protease compound preparation is composed of high-temperature acid protease, high-temperature pepsin and high-temperature Composition of trypsin and protective agent, their mass ratio is 1:1:1:3, and described protective agent is made up of glycerin, sucrose and sorbitol, and the mass ratio of these three is 1.5:3:3;

[0024] 3. High-temperature sterilization: After checking that there is no dextrin with absolute alcohol, raise the temperature to 115°C and keep it for 20 minutes, and set it aside.

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PUM

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Abstract

The invention relates to a novel preparation method of corn starch sugar, which belongs to the technical field of deep processing of grains. By means of the novel preparation method, during a saccharification process of starch, a complex enzyme preparation comprising three proteases is added to the starch to perform enzymolysis on protein in starch milk, and thus the protein becomes soluble peptides and amino acid. After saccharification, the starch is directly subjected to high-temperature sterilization to be used for fermentation. The novel preparation method changes original production process methods, omits filtering operation, saves energy, lowers cost, and can be used for industrial-scale fermentation.

Description

technical field [0001] The invention belongs to the technical field of grain deep processing, and in particular relates to a preparation method of cornstarch sugar. Background technique [0002] Carbon source is one of the main nutrients for microbial fermentation, and glucose is a carbon source widely favored by microorganisms. In industrial production, glucose is mainly converted from starch, among which corn starch is the main one. [0003] At present, the main methods of producing starch sugar from corn starch are acid method, enzymatic acid method, acid enzymatic method and double enzyme method. In view of the fact that the process conditions required for double-enzyme sugar production are relatively mild and the requirements for raw materials are not high, it is widely used. [0004] Starch milk contains less than 0.5% protein, and after liquefaction, the protein is flocculated and precipitated. After saccharification, the temperature is lowered, the protein residue...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/20C12P19/14
Inventor 王宏龄吴延东王金枝王国良关阳金贞花周哲谢海华
Owner JILIN COFCO BIOCHEM