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Efficient preparation method of malt syrup

A maltose syrup and maltase technology, applied in the field of high-efficiency maltose syrup preparation, can solve problems such as acidity fluctuation, and achieve the effects of reducing consumption, simple and accurate control, and good stability

Inactive Publication Date: 2018-01-16
无锡甜丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems in the prior art, the present invention provides a method for preparing high-efficiency maltose syrup, which solves the problem of large acidity fluctuations, has simple and accurate control, and forms a good control system, and at the same time, the acidity control can directly affect the enzymatic reaction , to achieve the effect of increasing the content of maltose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of high-efficiency maltose syrup, characterized in that: the preparation method follows the steps:

[0038] Step 1: Add cornstarch to deionized water, add polyvinylpyrrolidone, and ultrasonically react for 10 minutes to obtain a starch solution:

[0039] Step 2, adding ammonium dihydrogen phosphate into the starch solution, stirring evenly to obtain the acidified starch solution;

[0040] Step 3, adding pullulanase and β-amylase to deionized water, stirring evenly, adding ferric chloride to obtain a mixed enzyme solution;

[0041] Step 4: Slowly add the acidified starch solution into the mixed enzyme solution, react with microwave for 3 hours, then add maltase, stir thoroughly ultrasonically, and leave to react for 2 hours after the reaction to obtain the enzymatic solution;

[0042] Step 5, after filtering the enzymatic solution, pass through ammonia gas to carry out aeration reaction until no precipitation occurs, and obtain a refined enzymatic s...

Embodiment 2

[0054] A preparation method of high-efficiency maltose syrup, characterized in that: the preparation method follows the steps:

[0055] Step 1: Add cornstarch to deionized water, add polyvinylpyrrolidone, and perform ultrasonic reaction for 20 minutes to obtain a starch solution:

[0056] Step 2, adding ammonium dihydrogen phosphate into the starch solution, stirring evenly to obtain the acidified starch solution;

[0057] Step 3, adding pullulanase and β-amylase to deionized water, stirring evenly, adding ferric chloride to obtain a mixed enzyme solution;

[0058] Step 4: Slowly add the acidified starch solution into the mixed enzyme solution, react with microwave for 6 hours, then add maltase, stir thoroughly ultrasonically, and leave to react for 4 hours after the reaction to obtain the enzymatic solution;

[0059] Step 5, after filtering the enzymatic solution, pass through ammonia gas to carry out aeration reaction until no precipitation occurs, and obtain a refined enzy...

Embodiment 3

[0073] A preparation method of high-efficiency maltose syrup, characterized in that: the preparation method follows the steps:

[0074] Step 1: Add cornstarch to deionized water, add polyvinylpyrrolidone, and ultrasonically react for 15 minutes to obtain a starch solution:

[0075] Step 2, adding ammonium dihydrogen phosphate into the starch solution, stirring evenly to obtain the acidified starch solution;

[0076] Step 3, adding pullulanase and β-amylase to deionized water, stirring evenly, adding ferric chloride to obtain a mixed enzyme solution;

[0077] Step 4: Slowly add the acidified starch solution into the mixed enzyme solution, react with microwave for 4 hours, then add maltase, stir thoroughly ultrasonically, and leave to react for 3 hours after the reaction to obtain the enzymatic solution;

[0078] Step 5, after filtering the enzymatic solution, pass through ammonia gas to carry out aeration reaction until no precipitation occurs, and obtain a refined enzymatic s...

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PUM

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Abstract

The invention belongs to the technical field of malt syrup, and particularly relates to an efficient preparation method of the malt syrup. The method comprises the following steps of dissolving corn starch in deionized water, adding polyvinylpyrrolidone therein to perform ultrasound reaction to obtain a starch solution, adding ammonium dihydrogen phosphate to obtain an acidified starch solution; adopting pullulanase and beta-amylase to prepare a mixed enzyme solution, adding ferric chloride and the acidified starch solution to perform microwave reaction, adding maltase to perform ultrasound stirring reaction, and standing for reaction to obtain an enzymatic solution; then filtrating the enzymatic solution, introducing ammonia gas to perform aeration reaction to obtain a refined enzymatic solution; finally, after filtrating the refined enzymatic solution, carrying out slight boiling reaction and reduced pressure distillation reaction to obtain a concentrated solution, and performing activated carbon filtration and membrane filtration to obtain the malt syrup. The preparation method is used for solving the problem that the acidity floats relatively greatly, and can be controlled simply and accurately so as to form an excellent control system, and meanwhile, the acidity control can directly act on enzymatic reaction, thereby achieving the effect of improving the content of maltose.

Description

technical field [0001] The invention belongs to the technical field of maltose syrup, and in particular relates to a preparation method of high-efficiency maltose syrup. Background technique [0002] As early as 4000 BC, people in Mesopotamia began to use barley malt to prepare wort to brew beer, and wort is a kind of syrup mainly composed of maltose. In the records of maltose syrup in my country, "Shuowen Jiezi" in the Han Dynasty records "Yi, rice beer fried", where beer is the ancient name of malt. It can be seen from this that the working people in our country have been able to use rice starch and malt to make malt syrup as early as the Han Dynasty. Until modern times, amylase was discovered and then introduced into the production of high maltose syrup. In recent decades, with the rapid development of enzyme engineering technology, various high-performance enzyme preparations have been applied to the production of malt syrup. The product quality of malt syrup has been...

Claims

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Application Information

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IPC IPC(8): C12P19/14C12P19/16C12P19/22C12P19/12
Inventor 吴俊峰
Owner 无锡甜丰食品有限公司