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Method for detecting amylase content of sugar cane product and application of method

A technology of amylase and sugar products, which is applied in the field of sugar cane sugar industry to achieve the effect of broadening the scope of application and efficient application

Active Publication Date: 2018-12-14
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the above-mentioned methods are not suitable for the daily detection of starch in the sugar cane sugar production process and the optimization of the application parameters of amylase in the sugar production process.

Method used

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  • Method for detecting amylase content of sugar cane product and application of method
  • Method for detecting amylase content of sugar cane product and application of method
  • Method for detecting amylase content of sugar cane product and application of method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] The preparation condition of embodiment 1 blank sugar product

[0087] High temperature treatment method:

[0088] Add medium-temperature α-amylase (purchased from Amano Amano Enzyme Trading (Shanghai) Co., Ltd.) to first-grade white granulated sugar (amylase was not used in the preparation process, that is, without amylase residue), and mixed to obtain starch Enzyme activity is 12500u / kg 糖 First-grade white granulated sugar containing amylase (hereinafter referred to as "initial sugar product"), wherein the addition ratio of amylase is 0.05mL of medium-temperature α-amylase per 20g of first-grade white granulated sugar. According to the treatment conditions (temperature and time) in Table 1, some of the initial sugar products prepared above were subjected to high temperature treatment in a forced air drying oven to obtain blank sugar products. Take 15g of each blank sugar product obtained through high temperature treatment and 15g of initial sugar product without hig...

Embodiment 2

[0097] In the fourth effect evaporation section of the pressing workshop, add 10 ppm of high temperature resistant α-amylase (purchased from Amano Amano Enzyme Trading (Shanghai) Co., Ltd.) based on the total weight of the syrup, and then refine the production of the refining workshop according to the following steps The range of residual amylase content in the refined sugar is detected:

[0098] (1) Take 100g of refined sugar and place it in a vacuum drying oven, and process it at 130°C for 5 minutes to obtain a blank sugar product; at the same time, take 100g of untreated refined sugar as the sugar product to be tested;

[0099] (2) Weigh 15g of the blank sugar prepared in step (1) and place them in five 250mL ground-mouth hammer bottles, and weigh 15g of the sugar to be tested and place them in one 250mL ground-mouth hammer bottle 10 mL of distilled water was added to the above-mentioned 6 Erlenmeyer flasks, dissolved and mixed evenly, so as to prepare a blank sugar solutio...

Embodiment 3

[0109] In the fifth effect evaporation section of the pressing workshop, based on the total weight of the initial pressed juice, add 10ppm of mesophilic α-amylase (purchased from Amano Amano Enzyme Trading (Shanghai) Co., Ltd.), according to the following steps for the obtained The range of residual amylase content in brown sugar is tested:

[0110] (1) Take 100g of brown sugar and place it in a vacuum drying oven, and process it at 100°C for 60 minutes to obtain a blank sugar; at the same time, take 100g of untreated brown sugar as the sugar to be tested

[0111] (2) Weigh 15g of the blank sugar prepared in step (1) and place them in five 250mL ground-mouth hammer bottles, and weigh 15g of the sugar to be tested and place them in one 250mL ground-mouth hammer bottle , add 35mL of distilled water to the above 6 Erlenmeyer flasks, dissolve and mix evenly, and prepare the blank sugar solution and the sugar solution to be tested with a Brix value of 30;

[0112] (3) Regulate the...

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Abstract

The invention discloses a method for detecting the amylase content of a sugar cane product. The method comprises: inactivating an amylase in part of the sugar product to obtain a blank sugar product;adding an amylase used for preparing the sugar product and soluble starch to the blank sugar product respectively to obtain a series of blank reaction solutions containing amylases of known concentrations; carrying out a reaction among the series of blank reaction solutions, developing the color with an iodine solution and measuring the absorbance; measuring the content of the remaining amylase inthe sugar product to be detected by referring to the obtained absorbance. In addition, the invention also discloses a method for optimizing application parameters of amylase in a sugar cane sugar-making process by using the detecting method, to optimize the type, adding amount and adding stage of the amylase in the sugar cane sugar-making process. The method for detecting the residual amount of amylase in the sugar product has the advantages of simple steps, strong operability, and intuitive and reliable results, and is very suitable for use in the traditional sugar cane sugar-making industry.

Description

technical field [0001] The invention relates to the field of sugar cane sugar industry. Specifically, the present invention relates to a method for detecting the range of amylase content in sugarcane-made sugar products, and a method for optimizing the amylase application parameters in the sugarcane sugar-making process by using the method. Background technique [0002] In sugar cane sugar refining, the polysaccharide impurities in cane juice mainly include pectin, gum, starch and α-glucan. Among them, starch is very harmful to the sugar cane sugar production process. Studies have shown that starch in cane juice will form a thick paste after being heated and dissolved, which will increase the viscosity of the sugar juice, affect its filtration performance, reduce the sedimentation efficiency, and further hinder The crystallization of sucrose increases the time of boiling sugar, increases the color value of the product and the output of waste honey, thus causing the loss of ...

Claims

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Application Information

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IPC IPC(8): G01N21/78G01N21/31
CPCG01N21/31G01N21/78
Inventor 王健赵抒娜王宝张栋吕品杨钊张爱民陈海军
Owner COFCO NUTRITION & HEALTH RES INST
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