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Method for manufacturing ultrahigh-content malt syrup by double-saccharification process

A maltose syrup, ultra-high technology, applied in the field of preparation of ultra-high maltose syrup by the secondary saccharification method, can solve the problems of waste of starch raw materials, increased glucose content in maltose syrup, affecting the quality of maltose syrup, etc., and achieve the effect of increasing the content

Inactive Publication Date: 2013-02-06
GUANGXI UNIV
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Problems solved by technology

[0007] Since the production of maltose has high requirements on the control of the degree of hydrolysis of the enzyme, the requirements of the entire maltose production process are very high. Insufficient hydrolysis and saccharification of starch will lead to waste of starch raw materials, and excessive hydrolysis and saccharification will lead to maltose syrup. Increased glucose content, which affects the quality of the malt syrup

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  • Method for manufacturing ultrahigh-content malt syrup by double-saccharification process
  • Method for manufacturing ultrahigh-content malt syrup by double-saccharification process

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[0024] The technical scheme of the present invention is further described by the following examples. The following experiments and examples belong to the main content of the present invention, and some of the routine experimental methods for those skilled in the art do not appear in this description.

[0025] 1. liquefied starch using α-starch

[0026] Mix the starch into a 30% starch water slurry, add α-amylase at 10U / g starch to liquefy the starch, control the DE value of liquefaction at 10-12%, then adjust the pH to 5.2-5.5 with hydrochloric acid, and then immediately raise the temperature to Inactivate the α-amylase activity by inactivating the α-amylase activity by incubating at a temperature above 100°C for 10 minutes to obtain a dextrin.

[0027] 2. saccharification

[0028] Add pullulanase to the dextrin obtained by liquefaction in step 1, add pullulanase at 0.2mL / kg starch, incubate at 60°C, pH5.2~5.4 for 2 hours, then add β-amylase at 250U / g starch, continue Keep...

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Abstract

A method for manufacturing ultrahigh-content malt syrup by a double-saccharification process includes steps of liquefying starch by alpha- amylases to obtain starch hydrolysate with a DE (dextrose equivalent) value ranging from 10% to 12%, saccharifying the starch hydrolysate by beta-amylases and pullulanase under conditions that the temperature is 60 DEG C and the pH (potential of hydrogen) ranges from 5.2 to 5.4, and filtering out partial malt syrup by a nano-filtration membrane when the malt sugar content reaches 70%; and secondarily saccharifying saccharified liquid retained under the filtering action of the membrane to obtain malt syrup with the malt sugar content reaching 90%. The malt syrup is further used for producing products such as high-purity crystallized malt sugar, high-purity maltitol and high-purity trehalose. The method has the advantages that the ultrahigh-content malt syrup can be produced, and the starch utilization rate can reach 97%.

Description

technical field [0001] The invention relates to the technical field of sugar production engineering, in particular to a method for preparing ultra-high maltose syrup by a secondary saccharification method. Background technique [0002] Maltose is a disaccharide composed of two glucose molecules connected by α-1,4 glycosidic bonds. Compared with glucose, it has low calorie, low sweetness, low moisture absorption, low viscosity of aqueous solution, thermal stability, coking It is widely used in food, medicine and other industrial fields because of its special physical and chemical properties such as low resistance. [0003] In the food industry, maltose is not only a sweetener, but also a preservative and humectant. The sweetness of maltose is 40% of that of sucrose, and it has a delicious flavor. It can be used as a low-sweetness substitute for sucrose. [0004] In medicine and health food, because the metabolism of maltose will not affect the concentration of glucose in the...

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Application Information

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IPC IPC(8): C12P19/14
Inventor 韦宇拓杜丽琴梁甲元
Owner GUANGXI UNIV
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