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A kind of production method of isomaltooligosaccharide

A technology of isomaltooligosaccharide and production method, which is applied in the field of food processing, can solve problems such as difficult control of process parameters, unstable source, high price, etc., and achieve the effects of increasing tail groups, reducing dosage, and improving efficiency

Active Publication Date: 2021-12-17
GUANGZHOU SHUANGQIAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional IMO production process has the disadvantages of many procedures, long time consumption, and difficult control of process parameters, and the α-glucosidase preparation used in the production process mainly relies on imports, which has problems such as high price and unstable source. In addition, the prepared The functional sugar content in the IMO product only accounts for 35% of the solids (w / w)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A production method of isomaltooligosaccharide, comprising the following steps:

[0058] 1) Sizing and liquefaction: Add water to cornstarch to prepare starch milk with a concentration of 17°Bé, and adjust the pH value to 5.8, then add α-amylase (accounting for 0.02% of the mass of cornstarch) for continuous jet liquefaction, and export The temperature is 108-110°C and maintained for 5 minutes. After flash cooling, the feed liquid is transferred to a high-speed shear dispersing emulsifier for shear dispersion (shear speed 6000r / min, feed liquid temperature 94-96°C, and shear time 8 min) , to obtain liquefied liquid;

[0059] 2) Saccharification and transglycoside conversion: adjust the temperature of the liquefied liquid in step 1) to 55-56° C., adjust the pH value to 5.1, add fungal amylase (accounting for 0.02% of the mass of corn starch) and pullulanase (accounting for 0.02% of the mass of corn starch) 0.04% of the mass), incubated for 6h, then added glucosidase (ac...

Embodiment 2

[0064] A production method of isomaltooligosaccharide, comprising the following steps:

[0065] 1) Sizing and liquefaction: Add water to cornstarch to prepare starch milk with a concentration of 19°Bé, and adjust the pH value to 5.6, then add α-amylase (accounting for 0.01% of the mass of cornstarch) for continuous jet liquefaction, and export The temperature is 105-107 ° C, maintained for 5 minutes, after flash cooling, add α-amylase (accounting for 0.02% of the mass of corn starch), and then transfer the feed liquid to a high-speed shear dispersing emulsifier for shear dispersion (shear speed 8000r / min, material liquid temperature 95~97℃, shearing time 6min), to obtain liquefied liquid;

[0066] 2) Saccharification and transglycoside conversion: adjust the temperature of the liquefied liquid in step 1) to 57-59° C., adjust the pH value to 5.3, add fungal amylase (accounting for 0.05% of the mass of corn starch) and pullulanase (accounting for 0.05% of the mass of corn starch...

Embodiment 3

[0071] A production method of isomaltooligosaccharide, comprising the following steps:

[0072] 1) Sizing and liquefaction: Add water to cornstarch to prepare starch milk with a concentration of 18°Bé, adjust the pH value to 5.5, then add α-amylase (accounting for 0.01% of the mass of cornstarch) for continuous jet liquefaction, and export The temperature is 106-108 ° C, maintained for 5 minutes, after flash cooling, add α-amylase (accounting for 0.01% of the mass of corn starch), and then transfer the feed liquid to a high-speed shear dispersing emulsifier for shear dispersion (shear speed 7000r / min, material liquid temperature 96~98℃, shearing time 7min), to obtain liquefied liquid;

[0073] 2) Saccharification and transglycoside conversion: adjust the temperature of the liquefied liquid in step 1) to 56-58° C., adjust the pH value to 5.4, add fungal amylase (accounting for 0.06% of the mass of corn starch) and pullulanase (accounting for 0.06% of the mass of corn starch) 0...

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PUM

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Abstract

The invention discloses a production method of isomaltooligosaccharide, which comprises the following steps: slurry preparation and liquefaction, saccharification and transglycoside conversion, fermentation, refining and concentration. The invention can not only improve the purity and functional sugar content of the isomaltooligosaccharide product, but also can improve the production efficiency, shorten the production cycle, reduce the amount of enzyme preparation, save energy and reduce production costs.

Description

technical field [0001] The invention relates to a production method of isomaltooligosaccharide, which belongs to the technical field of food processing. Background technique [0002] Isomalto oligosaccharide (IMO for short), also known as branched oligosaccharides, refers to a class of oligosaccharides with α-1,6 glycosidic bonds that combine glucose molecules with a number of monosaccharides between 2 and 6. Sugar, the main components are isomaltose (IG2), panose (P) and isomaltotriose (IG3). Isomaltooligosaccharide has the characteristics of soft sweet taste, low viscosity, heat and acid resistance, and good moisture retention. Studies have shown that long-term consumption of IMO can promote the proliferation of probiotics such as bifidobacteria in the intestinal tract, thereby adjusting the intestinal flora, increasing the proportion of beneficial bacteria, and maintaining the normal function of intestinal bacteria. In addition, IMO is difficult to digest and has the fu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/18C12P19/14C12P19/12C12P19/04C12P19/00
CPCC12P19/00C12P19/04C12P19/12C12P19/14C12P19/18
Inventor 郭峰徐正康罗建勇周彦斌叶晓蕾陈志颖李碧珠李海燕梁志华何少清
Owner GUANGZHOU SHUANGQIAO
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