Process for preparing fructose syrup from rice

A technology for high fructose syrup and rice, which is applied in the field of biological enzymolysis, can solve the problems affecting the conversion rate of saccharification and isomerization processes, difficult to control product quality, and small rice starch molecules, so as to achieve simple and easy processing steps and ensure stable quality. The effect of good sex and color value

Inactive Publication Date: 2018-07-10
福建小薇金匙科技孵化有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the traditional rice fructose syrup production process has the following problems: First, rice starch molecules are small and hard, and there are often a large number of insoluble particles such as fat, protein, and large starch molecules that are difficult to break through high-temperature injection, which directly affects the saccharification and isomerization process. conversion rate, and bring difficulties to refining and impurity removal; secondly, three times of decolorization and three times of ion exchange increase the loss and energy consumption, and the product quality is not easy to control

Method used

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  • Process for preparing fructose syrup from rice
  • Process for preparing fructose syrup from rice

Examples

Experimental program
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Effect test

Embodiment 1

[0029] (1) Washing and soaking: Wash the rice twice, then soak the rice in water at 35-40°C for 3-4 hours;

[0030] (2) Refining and pulping: the soaked rice is refined with a refiner, the concentration of the rice pulp is controlled at 19-20 ° Be', the crushed particle size is controlled at 60-80 mesh, and citric acid and sodium carbonate are used to Adjust the pH value of rice milk to 5.8-6.0 to obtain rice starch milk;

[0031] (3) Liquefaction: Add high-temperature α-amylase to the prepared rice starch milk, stir evenly and send it into the liquefaction tank. The liquefaction temperature is controlled at 105-110°C, and the liquefaction pressure is controlled at 0.5-0.8MPa. One iodine reaction, the liquefaction ends when the iodine reaction turns brownish red or red;

[0032] (4) Saccharification: Add dilute hydrochloric acid solution to the prepared liquefied liquid to adjust the pH value to 4.2-4.5, and add glucoamylase, stir evenly and send it to the saccharification ta...

Embodiment 2

[0042] (1) Washing and soaking: Wash the rice twice, then soak the rice in water at 35-40°C for 3-4 hours;

[0043] (2) Refining and pulping: the soaked rice is refined with a refiner, the concentration of the rice pulp is controlled at 19-20 ° Be', the crushed particle size is controlled at 60-80 mesh, and citric acid and sodium carbonate are used to Adjust the pH value of rice milk to 5.8-6.0 to obtain rice starch milk;

[0044] (3) Liquefaction: Add high-temperature α-amylase to the prepared rice starch milk, stir evenly and send it into the liquefaction tank. The liquefaction temperature is controlled at 105-110°C, and the liquefaction pressure is controlled at 0.5-0.8MPa. One iodine reaction, the liquefaction ends when the iodine reaction turns brownish red or red;

[0045] (4) Saccharification: Add dilute hydrochloric acid solution to the prepared liquefied liquid to adjust the pH value to 4.2-4.5, and add glucoamylase, stir evenly and send it to the saccharification ta...

Embodiment 3

[0066] Using Example 1, Example 2, and Comparative Example, the same batch of rice was made into high-fructose syrup, and the decolorization and desalination effects were measured. The results are shown in Table 1.

[0067] The decolouring and desalting effect of table 1 decoloring and desalting agent of the present invention

[0068]

[0069]

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Abstract

The invention discloses a process for preparing fructose syrup from rice, and relates to the technical field of biological enzymolysis. The process comprises the following steps: (1) water washing, and soaking; (2) pulp grinding, and pulp adjusting; (3) liquefaction; (4) saccharification; (5) press filtration and slag removal; (6) decolorization and desalination; (7) isomerization; (8) secondary press filtration and slag removal; and (9) secondary decolorization and desalination. Rice is transformed to the fructose syrup through the process steps, and the prepared fructose syrup has good colorvalue and good taste, and improves the economic value of rice; at the same time, the processing steps are simple and feasible to implement, the processing period is short, the process repeatability is good, the controllability is strong, and the quality stability of the prepared fructose syrup is ensured.

Description

Technical field: [0001] The invention relates to the technical field of biological enzymolysis, in particular to a process for preparing fructose syrup from rice. Background technique: [0002] Fructose syrup is a colorless or light yellow transparent liquid, the main components are fructose and glucose, it has fruit flavor and pure sweetness, its sweetness is equivalent to that of sucrose, it is easy to use, stable in nature, especially cold and sweet. High fructose syrup is widely used in beverage, food, health products and other industries due to its excellent properties, and it is a high-quality food ingredient that conforms to popular trends. The sweetness of fructose syrup is comparable to that of white sugar, and it has the advantages that white sugar does not have. It is the best product for various food manufacturers to replace white sugar. And the price is cheaper than white granulated sugar, which can reduce costs and increase profits for manufacturers. Therefor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/02C12P19/14
CPCC12P19/02C12P19/14
Inventor 黄小平
Owner 福建小薇金匙科技孵化有限公司
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