Gradient preparation method of ultrahigh barley malt syrup

A maltose syrup and gradient technology, which is applied in the field of gradient preparation of ultra-high maltose syrup, can solve the problems of environmental pollution and high production cost, and achieve the effects of simple and easy process, improved utilization rate, and increased concentration.

Inactive Publication Date: 2018-02-23
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

[0007] Aiming at the problems in the prior art, the present invention provides a gradient preparation method of ultra-high maltose syrup, which solves the problems of high production cost and easy environmental pollution in the existing process. Produced, suitable for industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A gradient preparation method for ultra-high maltose syrup, characterized in that: the gradient preparation method follows the steps:

[0035] Step 1, adding starch into an aqueous ethanol solution, stirring and dissolving by ultrasonic to obtain a starch solution;

[0036] Step 2, the starch solution is sealed and pressurized for 1 hour, left to stand for 10 minutes, and filtered after rapid pressure release to obtain a refined starch solution;

[0037] Step 3, add pullulanase and β-amylase to citric acid-sodium citrate buffer, stir well to obtain the first enzymolysis solution; add pullulanase and maltase to citric acid-citric acid In sodium buffer solution, after stirring evenly, the second enzymolysis solution was obtained

[0038] Step 4, adding the first enzymolysis liquid to the inner layer reaction kettle in the double-layer reaction kettle, and microwave heating to a constant temperature; adding the second enzymolysis liquid to the outer layer reaction kettle,...

Embodiment 2

[0052] A gradient preparation method for ultra-high maltose syrup, characterized in that: the gradient preparation method follows the steps:

[0053] Step 1, adding starch into an aqueous ethanol solution, stirring and dissolving by ultrasonic to obtain a starch solution;

[0054] Step 2, the starch solution is sealed and pressurized for 2 hours, left to stand for 30 minutes, and filtered after rapid pressure release to obtain a refined starch solution;

[0055] Step 3, add pullulanase and β-amylase to citric acid-sodium citrate buffer, stir well to obtain the first enzymolysis solution; add pullulanase and maltase to citric acid-citric acid In sodium buffer solution, after stirring evenly, the second enzymolysis solution was obtained

[0056] Step 4, adding the first enzymolysis liquid to the inner layer reaction kettle in the double-layer reaction kettle, and microwave heating to a constant temperature; adding the second enzymolysis liquid to the outer layer reaction kettle...

Embodiment 3

[0070] A gradient preparation method for ultra-high maltose syrup, characterized in that: the gradient preparation method follows the steps:

[0071] Step 1, adding starch into an aqueous ethanol solution, stirring and dissolving by ultrasonic to obtain a starch solution;

[0072] Step 2, the starch solution is sealed and pressurized for 2 hours, left to stand for 20 minutes, and filtered after rapid pressure release to obtain a refined starch solution;

[0073] Step 3, add pullulanase and β-amylase to citric acid-sodium citrate buffer, stir well to obtain the first enzymolysis solution; add pullulanase and maltase to citric acid-citric acid In sodium buffer solution, after stirring evenly, the second enzymolysis solution was obtained

[0074] Step 4, adding the first enzymolysis liquid to the inner layer reaction kettle in the double-layer reaction kettle, and microwave heating to a constant temperature; adding the second enzymolysis liquid to the outer layer reaction kettle...

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Abstract

The invention belongs to the technical field of barley malt syrups, and particularly relates to a gradient preparation method of ultrahigh barley malt syrup. The method includes the steps: placing starch into ethanol water solution, performing ultrasonic stirring and hermetically pressurized reaction, and rapidly releasing pressure and then filtering mixture to obtain refined starch solution afterstanding and reacting; adding pullulanase and beta-amylase and pullulanase and maltase into citric acid-sodium citrate buffer solution to obtain first enzymolysis liquid and second enzymolysis liquid, adding the first enzymolysis liquid and the second enzymolysis liquid into a double-layer reaction kettle, slowly adding the refined starch solution, performing microwave reaction and stirring and heating reaction, mixing mixture after reaction, and performing standing and reacting to obtain enzymatic liquid; performing heating, enzyme deactivation and pressure reducing distillation on the enzymatic liquid, and filtering mixture by a micro-porous film to obtain the ultrahigh barley malt syrup. The method solves the problems that an existing process is high in production cost and easily pollutes environment, the method is simple and easy in process, good in stability and suitable for industrial production, and waste gas and waste water are omitted.

Description

technical field [0001] The invention belongs to the technical field of maltose syrup, and in particular relates to a gradient preparation method of ultra-high maltose syrup. Background technique [0002] Maltose syrup has low sweetness and mildness, strong palatability, high nutritional value, clear and transparent, high temperature resistance, low hygroscopicity, good moisture retention, good thermal stability, and strong crystallization resistance. It does not need insulin to participate in metabolism in the human body. It can be absorbed and is beneficial to the reproduction of Lactobacillus bifidus in the human intestinal tract. It is a kind of sugar that is deeply loved by people. Its sweetness is equivalent to 30-40% of sucrose, and its calorific value is only 5% of sucrose. Widely used in food, medicine and other industries, such as in the production of jam, jelly and ice cream, to prevent the crystallization of sucrose and improve the structure and taste of products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/22C12P19/16C12P19/14C12P19/12
CPCC12P19/12C12P19/14C12P19/16C12P19/22C13K7/00
Inventor 吴俊峰
Owner 无锡甜丰食品有限公司
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