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A kind of yam starch sugar making method

A technology of yam starch and amylase, applied in the direction of fermentation, can solve the problems such as the inability to accurately detect the pH value of starch milk at all times, the inability to exert the maximum effect of amylase, the loss of starch by-products, etc., and achieve easy dissolution and liquefaction, absorption and swelling Strong, fast heating and cooling effects

Inactive Publication Date: 2016-06-29
广东宝富力结晶果糖有限公司
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, more in-depth research has been carried out on the health components polysaccharides, glycoproteins and choline in yam at home and abroad, but the main component starch is mostly lost with the production wastewater as a by-product.
In the existing starch sugar production process, the method of jet liquefaction and flash evaporation is used for starch liquefaction and cooling. The jetting and cooling are set in two containers. The operation is cumbersome and the cost is high. In addition, the starch milk cannot be accurately detected from time to time during the liquefaction process. If the pH value is low, the amylase cannot exert its maximum effect, which reduces the liquefaction efficiency

Method used

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  • A kind of yam starch sugar making method

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Embodiment 1

[0021] Such as figure 1 Shown, the present invention provides a kind of yam starch sugar making method, comprises the steps:

[0022] 1) Sizing: take the starch extracted from the yam waste residue and weigh the quality of the yam starch, put the yam starch into the batching tank and add magnetized water to prepare the starch milk until the mass volume concentration is 35%, and adjust the pH with the magnetized aqueous solution of NaOH is 5.6, add CaCl according to the mass fraction ratio of 0.8‰ 2 , Calcium ions are closely combined with α-amylase, a small amount of calcium ions can make α-amylase have maximum activity and stability, add high-temperature-resistant α-amylase at a mass fraction ratio of 0.3‰, and stir evenly.

[0023] 2) Liquefaction: After the inner temperature of the preheated double-deck drum type liquefier reaches 85°C, open the stirring rods at the left and right ends of the double-deck drum type liquefier and keep the rotating speed at 50rpm, and the yam...

Embodiment 2

[0029] 1) Sizing: take the starch extracted from the yam waste residue and weigh the quality of the yam starch, put the yam starch into the batching tank and add magnetized water to prepare the starch milk until the mass volume concentration is 40%, and adjust the pH with the magnetized aqueous solution of NaOH is 5.8, add CaCl according to the mass fraction ratio of 1.2‰ 2 , Calcium ions are closely combined with α-amylase, a small amount of calcium ions can make α-amylase have maximum activity and stability, add high-temperature-resistant α-amylase at a mass fraction ratio of 0.5‰, and stir evenly.

[0030] 2) Liquefaction: after the inner layer temperature of preheating double-deck drum type liquefier reaches 90 DEG C, open the stirring bars at the left and right ends of the double-deck drum type liquefier and keep the rotating speed at 60rpm, and the yam starch milk obtained in step 1) from After the feed port above the double-layer drum-type liquefier is slowly injected i...

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Abstract

The invention discloses a method for biologically preparing sugar from yam starch. The method comprises the following steps: 1) preparing slurry: weighing the yam starch; adding magnetized water to the yam starch so as to prepare starch milk, regulating pH (Power Of Hydrogen), adding CaCl2, adding high-temperature-resistant Alpha-amylase and evenly mixing; 2) liquefying: adding the yam starch milk obtained in the step 1) into a double-layer drum liquefier, liquefying for 40 to 50 minutes, adding the high-temperature-resistant Alpha-amylase again and liquefying for 30 to 40 minutes, rapidly cooling, performing enzyme deactivation and centrifuging so as to obtain liquefied starch liquid; 3) saccharifying: pumping the liquefied starch liquid obtained in the step 2) into a saccharifying tank, regulating the pH value, adding Beta-amylase and pullulanase and saccharifying for 20 to 25 hours, then adding the Beta-amylase and the pullulanase again and continuously saccharifying for 20 to 25 hours; and finally heating and performing enzyme deactivation for 5 minutes; and 4) separating: centrifuging the saccharified liquid obtained in the step 3) and filtering so as to obtain glucose sugar liquid. The method is economical, practical and efficient, and realizes the recycling of waste materials.

Description

technical field [0001] The invention relates to a method for making sugar from yam starch. Background technique [0002] Any starch-containing crops, such as corn, rice, yam, etc., can be used to produce starch sugar, and the production area and season of starch sugar are limited. Compared with sucrose, starch sugar can adapt to the needs of different consumers in terms of taste and functionality. In recent years, more in-depth research has been carried out on the health components polysaccharides, glycoproteins and choline in yam at home and abroad, but the main component starch is mostly lost with the production wastewater as a by-product. In the existing starch sugar production process, the method of jet liquefaction and flash evaporation is used for starch liquefaction and cooling. The jetting and cooling are set in two containers. The operation is cumbersome and the cost is high. In addition, the starch milk cannot be accurately detected from time to time during the li...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/22C12P19/16C12P19/14C12P19/02
Inventor 卢柳忠黄贵柱凌长清李日荣
Owner 广东宝富力结晶果糖有限公司
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