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A method for preparing ultra-high maltose syrup by multi-enzyme method

A technology for preparing maltose syrup and enzymatic method, which is applied in the field of maltose syrup, can solve the problem of only reaching 80%, and achieve the effects of strong controllability, good application prospects, and diversified adjustment means

Active Publication Date: 2021-05-18
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

[0009] Aiming at the problems in the prior art, the present invention provides a method for preparing ultra-high maltose syrup by a multi-enzyme method, which solves the problem that the maltose content in the current process can only reach 80%, and can stably obtain maltose with a content of 95%, and Glucose can be controlled below 4.5%, with good application prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041]A method for preparing ultra-high maltose syrup by a multi-enzyme method, characterized in that: the method follows the steps:

[0042] Step 1, adding rice starch into deionized water, ultrasonically modulating to form a slurry, adding an acidulant, and stirring evenly to obtain an acidified slurry;

[0043] Step 2, adding α-amylase to the acidified slurry, then ultrasonically reacting for 1 hour, reacting at constant temperature and pressure for 1 hour, and standing still to obtain a primary enzymatic solution;

[0044] Step 3, subjecting the first-level enzymatic solution to vacuum distillation for 2 hours, and then adding an acidifying agent for a second time to obtain an acidified first-level enzymatic solution;

[0045] Step 4, adding pullulanase and β-amylase into deionized water, stirring evenly with slight heat, adding maltase, and continuing to stir for 30 minutes to obtain a three-enzyme mixture;

[0046] Step 5, heating the three-enzyme mixture to a constant ...

Embodiment 2

[0060] A method for preparing ultra-high maltose syrup by a multi-enzyme method, characterized in that: the method follows the steps:

[0061] Step 1, adding rice starch into deionized water, ultrasonically modulating to form a slurry, adding an acidulant, and stirring evenly to obtain an acidified slurry;

[0062] Step 2, adding α-amylase to the acidified slurry, then ultrasonically reacting for 2 hours, reacting at constant temperature and pressure for 2 hours, and standing still to obtain a primary enzymatic solution;

[0063] Step 3, subjecting the first-level enzymatic solution to vacuum distillation for 4 hours, and then adding an acidifying agent for a second time to obtain an acidified first-level enzymatic solution;

[0064] Step 4, adding pullulanase and β-amylase to deionized water, stirring evenly with slight heat, adding maltase, and continuously stirring for 60 minutes to obtain a three-enzyme mixture;

[0065] Step 5, heating the three-enzyme mixed solution to ...

Embodiment 3

[0079] A method for preparing ultra-high maltose syrup by a multi-enzyme method, characterized in that: the method follows the steps:

[0080] Step 1, adding rice starch into deionized water, ultrasonically modulating to form a slurry, adding an acidulant, and stirring evenly to obtain an acidified slurry;

[0081] Step 2, adding α-amylase to the acidified slurry, then ultrasonically reacting for 2 hours, reacting at constant temperature and pressure for 2 hours, and standing still to obtain a primary enzymatic solution;

[0082] Step 3, subjecting the first-level enzymatic solution to vacuum distillation for 3 hours, and then adding an acidifying agent for a second time to obtain an acidified first-level enzymatic solution;

[0083] Step 4, adding pullulanase and β-amylase to deionized water, stirring evenly with slight heat, adding maltase, and continuously stirring for 50 minutes to obtain a three-enzyme mixture;

[0084] Step 5, heating the three-enzyme mixed solution to ...

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Abstract

The invention belongs to the technical field of maltose syrup, and specifically relates to a method for preparing ultra-high maltose syrup by a multi-enzyme method. Rice starch is dissolved in deionized water, acidified by adding an acidulant, and α-amylase is added for ultrasonic reaction and constant temperature and pressure. The first-level enzymatic solution is obtained by reaction; after the first-level enzymatic solution is subjected to vacuum distillation, an acidulant is added to obtain an acidified first-level enzymatic solution; then pullulanase, β-amylase and maltase are dissolved in water to form a three-enzyme mixture After microwave heating to a constant temperature, slowly add the acidified primary enzymatic solution dropwise, and carry out microwave stirring reaction to obtain the crude maltose syrup. Finally, after ultrasonic washing with absolute ethanol and vacuum distillation reaction, activated carbon filtration and micro-mesh filtration to obtain ultra-high Maltose syrup. The invention solves the problem that the maltose content can only reach 80% in the current technology, can stably obtain the maltose content reaching 95%, and can control the glucose below 4.5%, and has good application prospect.

Description

technical field [0001] The invention belongs to the technical field of maltose syrup, and in particular relates to a method for preparing ultra-high maltose syrup by a multi-enzyme method. Background technique [0002] High maltose syrup is a starch syrup with high maltose content (≥50%) and low glucose content (≤10%). Because of its colorless and transparent, low sweetness, high boiling temperature, low hygroscopicity, and good crystallization resistance, it has become an updated product in the confectionary industry and is widely used in candy, candied fruit, and fruit and vegetable juice drinks. It has developed very rapidly at home and abroad in recent years, and it is a new food raw material with a wide range of uses. At present, high maltose syrup is mainly used in the following aspects: [0003] 1. The sweetness of high maltose syrup is low and mild, with strong palatability and good taste. Since the maltose in high maltose syrup is relatively stable under high temp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/12C12P19/14C12P19/16C12P19/22
CPCC12P19/12C12P19/14C12P19/16C12P19/22
Inventor 吴俊峰
Owner 无锡甜丰食品有限公司
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