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A method for preventing the pH value from dropping during the production and storage of maltose syrup

A maltose syrup and production process technology, applied in the field of starch sugar industry, can solve the problems of unfavorable energy saving and consumption reduction, high regeneration cost, and difficult regeneration, so as to improve product quality and stability, low resin treatment cost, and stable pH value Effect

Active Publication Date: 2016-01-13
SHANDONG LUZHOU FOOD GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the strong basic anion exchange resin has strong adsorption capacity, it is difficult to regenerate and the cost of regeneration is high, so it is not conducive to energy saving and consumption reduction to use all strong basic anion exchange resins.

Method used

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  • A method for preventing the pH value from dropping during the production and storage of maltose syrup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preventing the pH value from falling during the production and storage of maltose syrup includes the following steps:

[0025] (1) Reduce the temperature of the decolorized and filtered sugar liquid material in the maltose syrup production process to below 50°C, and then perform preliminary ion exchange with a strong acid cation exchange resin and a weakly basic anion exchange resin. The sugar liquid material after preliminary ion exchange Pass into a strongly basic anion exchange resin column containing 201×4 anion exchange resin at a flow rate of 5bv / h. The amount of 201×4 anion exchange resin is 1 / 10 of the hourly feed liquid flow;

[0026] (2) The material flowing out of step (1) strongly basic anion exchange resin column is passed into the pH adjustment column containing 001×7 resin at a flow rate of 5 bv / h. The amount of 001×7 resin is the feed liquid flow rate per hour 1 / 20 of it; to control the discharge pH value of 4.5, and then enter the concentration ...

Embodiment 2

[0028] The method for preventing the pH value from falling during the production and storage of maltose syrup as described in Example 1, the difference is:

[0029] The amount of 201×4 anion exchange resin is 1 / 2 of the hourly material flow rate; the amount of 001×7 resin is 1 / 10 of the hourly material liquid flow rate;

Embodiment 3

[0031] (1) Reduce the temperature of the decolorized and filtered sugar liquid material in the maltose syrup production process to below 50°C, and then perform preliminary ion exchange with a strong acid cation exchange resin and a weakly basic anion exchange resin. The sugar liquid material after preliminary ion exchange Pass into the strongly basic anion exchange resin column of D201 resin at a flow rate of 8bv / h. The amount of D201 resin is 1 / 10 of the hourly feed liquid flow;

[0032] (2) The material flowing out from step (1) strongly basic anion exchange resin column is passed into the pH adjustment column containing D001 resin at a flow rate of 8 bv / h. The amount of D001 resin is 1 / 20 of the feed liquid flow per hour , In order to control the discharge pH value of 4.8, and then enter the concentration process in the maltose syrup production process.

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Abstract

The invention relates to a method for solving a problem of the decline of pH value of malt syrup in production and storage processes. The method comprises the following steps: cooling the decolorized and filtered liquid glucose material to 50-10 DEG C in the production process of the malt syrup, and then sequentially carrying out initial ion exchange on strong acid cation exchange resin and weak-base anion-exchange resin; introducing into a pH adjusting column, so as to control the pH value of the discharged material at 4.0-6.0, and then entering a concentration procedure in the malt syrup production process. The malt syrup processed by the method is stable in pH value in the production and storage processes, the ion exchange effect is significantly improved, and the product quality is significantly improved.

Description

Technical field [0001] The invention belongs to the field of starch sugar industry, and specifically relates to a method for preventing the pH value from falling during the production and storage of maltose syrup. Background technique [0002] Maltose syrup is a maltose-based syrup made from high-quality corn starch and enzymatically hydrolyzed. It has clear texture, transparency, mild and pure taste, low sweetness, and has many advantages such as high boiling temperature, low freezing point, and anti-crystallization. It is often used in jams and jellies to prevent the crystallization of sugar. High malt has good foamability, so it is also widely used in bread, cakes, beer, and also widely used in candy, beverages, and food. , Frozen food, condiments and other fields. In addition, maltose syrup does not depend on the metabolism of human pancreatic islets, the blood sugar rises slowly, and the calorie is low. It has certain health care functions for cardiovascular patients, diabe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C13K7/00
Inventor 王德友牛纪超赵玉斌
Owner SHANDONG LUZHOU FOOD GROUP
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