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Method for preparing malt syrup

A maltose syrup and maltose amylase technology, which is applied in the field of starch sugar conversion, can solve the problems of high probability of contamination, repeated addition of acid and alkali, large temperature and temperature rise, etc., and achieves the effects of increasing maltose concentration, reducing consumption and reducing burden.

Active Publication Date: 2017-08-15
JIANGSU OGO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main purpose of this technical solution is to increase the concentration of the starch substrate, and there are still problems such as the need to add acid and alkali multiple times, the large temperature drop and temperature rise, and the high probability of bacterial contamination, which cannot solve the above-mentioned existing technical problems

Method used

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  • Method for preparing malt syrup

Examples

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Effect test

Embodiment 1

[0031] (1) Preparation of high temperature starch pullulanase

[0032] Purchase and obtain Thermococcus litoralis DSM5473 from ATCC, take the genome of this bacterium as template, PCR obtains sequence such as the sequence that GeneID is 16549640 in NCBI database, connects in the expression vector pET20b, transforms host bacterial strain BL21 (DE3) again; TB medium (glycerol 5g / L, peptone 12g / L, yeast extract 24g / L, dipotassium hydrogen phosphate 12.54g / L, potassium dihydrogen phosphate 2.31g / L, kanamycin 30μg / mL) culture, and adopt The expression was induced by IPTG, and the recombinant high-temperature starch pullulanase was obtained after centrifugation. The enzyme activity assay showed that the pullulanase activity in the fermentation supernatant was 36.8U / mL, and the α-amylase activity was 103.6U / mL.

[0033] The starch pullulanase has dual activities of pullulanase and α-amylase, and can simultaneously hydrolyze α-1,6 glucosidic bonds and α-1,4 glycosidic bonds in starch...

Embodiment 2

[0047] Weigh 500 grams of cornstarch, add appropriate amount of water to prepare starch milk with a mass concentration (based on pure starch dry basis) of 30%, add 0.2% calcium chloride, adjust the pH value of the starch milk to 5.5, and then add high-temperature starch Pullulanase, the amount of the enzyme added is 5U (calculated as α-amylase activity) per gram of starch (calculated as pure starch dry basis), fully stirred and mixed evenly, gradually warming up to 95°C, and controlling the stirring speed to 100 rpm / min, liquefied for 80 minutes, and the DE value of the liquefied system was determined to be 8.1.

[0048] Lower the temperature of the starch liquefaction liquid system to 70°C, and add heat-resistant β-amylase and heat-resistant maltose amylase to it, the addition amount is 30U and 40U per gram of pure starch, control the stirring speed to 150 rpm, continue React for 20 hours.

[0049] When sampling with absolute alcohol to check that there is no dextrin in the...

Embodiment 3

[0052] Take by weighing 500 grams of tapioca starch, add an appropriate amount of water to prepare a starch milk with a mass concentration (in terms of pure starch dry basis) of 30%, add 0.1% calcium chloride, adjust the pH value of the starch milk to 5.6, and then add high-temperature starch Pullulanase, the amount of the enzyme added is 5U (calculated as α-amylase activity) per gram of starch (calculated as pure starch dry basis), fully stirred and mixed evenly, gradually heated to 100 °C, and the stirring speed was controlled to 100 rpm / min, liquefied for 80 minutes, and the DE value of the measured liquefied system was 9.0.

[0053] Lower the temperature of the starch liquefaction liquid system to 70°C, and add heat-resistant β-amylase and heat-resistant maltose amylase to it, the addition amount is 60U and 30U per gram of pure starch, control the stirring speed to 150 rpm, continue React for 20 hours.

[0054] When sampling with absolute alcohol to check that there is n...

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Abstract

The invention relates to a method for preparing malt syrup, which belongs to the technical field of the conversion of starch sugar. The method comprises the following steps: by adopting starch as a substrate, performing synchronous liquefaction and debranching reaction by utilizing high-temperature starch pullulanase, then adding heat-resistant beta-amylase and heat-resistant maltogenic amylase step by step or simultaneously, performing saccharification, decoloring, and concentrating, thus obtaining the malt syrup. The process has the advantages of high substrate concentration, low possibility of contaminating infectious microbe and simple process; the liquid glucose evaporation energy consumption in a later period of sugar preparation from starch can be reduced, extraction procedures can be simplified, and the production efficiency of the malt syrup can be favorably increased.

Description

technical field [0001] The invention relates to a method for preparing maltose syrup, which belongs to the technical field of starch sugar conversion. Background technique [0002] Maltose is a reducing disaccharide composed of two glucose units linked by α-1,4 glycosidic bonds. It has many excellent characteristics: such as soft sweetness (only 30%-40% of sucrose), no aftertaste in the mouth, high boiling temperature, good thermal stability, good crystallization resistance, and has a variety of physiological functions , can be widely used in food and pharmaceutical industries. In the food industry, maltose syrup is used to make pastries, which can make the pastries more soft, puffy and delicious, and bright in color; when used to make nougat, Shaqima and other syrups, the addition of maltose can prevent the syrup from reversing Sand makes the finished product clearer and better in texture; maltose can also be used to make maltitol, which is an ideal sweetener for diabetic...

Claims

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Application Information

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IPC IPC(8): C12P19/22C12P19/16C12P19/14C12P19/12C12N1/21C12N15/70C12N9/44C12R1/19
CPCC12N9/2457C12N15/70C12P19/12C12P19/14C12P19/16C12P19/22C12Y302/01041C13K7/00
Inventor 段绪果沈镇炎苏二正王耀松黄梅桂
Owner JIANGSU OGO BIOTECH
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