Process for removing 5-carboxymethyl furfural in process of starch sugar production
A carboxymethyl furfural and production process technology, applied in the field of starch sugar processing, can solve the problems such as discoloration and yellowing of high-fructose syrup, risk assessment, insufficient control methods, affecting the quality and safety of high-fructose syrup products, etc., and maintain stability. , reduce rework rate and save cost
Inactive Publication Date: 2018-07-20
ANHUI SHUNXIN SHENGYUAN BIOLOGICAL FOOD CO LTD
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Problems solved by technology
[0003] In the production process of starch sugar, there is a small amount of amino acid in fructose syrup, which will undergo Maillard reaction with glucose to produce 5-carboxymethylfurfural, which not only makes the fructose syrup turn yellow, but also affects the product quality of fructose syrup Safety
At present, the research on the formation mechanism, risk assessment, and control methods of 5-carboxymethylfurfural is not enough, especially the control method of 5-carboxymethylfurfural, how to remove 5-carboxymethylfurfural in the production process of starch sugar It is still a technical blank in China at this stage, and there is no relevant information reported
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[0028] The present invention will be further described in detail below in conjunction with the embodiments, so that those skilled in the art can implement it with reference to the description.
[0029] S1: After the starch is beaten with water, add 1% low-temperature amylase, and hydrolyze and saccharify at 35°C for 18 hours;
[0030] S2: Adjust the pH of starch syrup to 3-5.5, the temperature to 10-50°C, and introduce 0.03%-0.1% additives, the additives are one or more of sodium pyrosulfite, sodium sulfite, sodium bisulfite or sodium dithionite, Using sulfite or bisulfite combined with the aldehyde carbonyl functional group of glucose produced by hydrolysis, an addition reaction occurs, and the addition product is further condensed with the amino compound, and the resulting condensation product cannot react further, preventing the Maillard reaction. After stirring and reacting for 6h, remove 5-carboxymethylfurfural;
[0031] S3: Heat the starch syrup to 40-80°C, then add 5% ...
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The invention discloses a process for removing 5-carboxymethyl furfural in the process of starch sugar production. The method includes step S1 of adding water to starch for pulping, adding 1% of low temperature amylase, and performing hydrolyzing and saccharifying for 18 h at 35 DEG C; step S2 of regulating the pH of starch syrup to 3 to 5.5, causing the temperature to be 10-50 DEG C, introducing0.03%-0.1% of additive containing sulfite or bisulfite, and performing reaction for 6 h with stirring; step S3 of heating the starch syrup to 40-80 DEG C, and adding 5% of activated carbon for adsorption treatment to remove impurities and pigments. The addition product of the additive and aldehydic carbonyl is utilized for further condensation with amino acids, so that N-glucosamine and Schiff base cannot be synthesized, and the effect of inhibiting 5-carboxymethyl furfural is achieved; the process design of a starch sugar production line does not need to be changed, and the process is simpleto operate, saves manpower and material resources and reduces the rework rate.
Description
technical field [0001] The invention relates to the technical field of starch sugar processing, in particular to a process for removing 5-carboxymethylfurfural in the production process of starch sugar. Background technique [0002] 5-Carboxymethylfurfural is an endogenous pollutant produced in the production and processing of starch sugar food, which can damage human viscera, striated muscles, upper respiratory tract and eye mucosa, etc., and is metabolized and formed by sulfotransferase in the body Carboxymethylfurfural and carboxymethylfurfural sulfoxylate have strong carcinogenic and mutagenic activity and are harmful to human health. [0003] In the production process of starch sugar, there is a small amount of amino acid in fructose syrup, which will undergo Maillard reaction with glucose to produce 5-carboxymethylfurfural, which not only makes the fructose syrup turn yellow, but also affects the product quality of fructose syrup Safety. At present, the research on t...
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Login to View More IPC IPC(8): C13K1/08
CPCC13K1/08
Inventor 张益顺孙德坡汪进
Owner ANHUI SHUNXIN SHENGYUAN BIOLOGICAL FOOD CO LTD