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Method for producing maltose syrup for high-purity crystalline maltitol

A technology for crystalline maltitol and maltose syrup, which is applied in the field of production of high-purity crystalline maltitol maltose syrup, can solve problems such as unfavorable chromatographic separation, poor purity, increased cost, etc., and achieves avoiding refining process and low production cost. , cost saving effect

Inactive Publication Date: 2019-01-18
肇庆焕发生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the high maltose syrup used in the production of crystalline maltitol at home and abroad is mainly low in content, and the maltose content is below 83%. If Maltogenase (maltose generating enzyme) is used to hydrolyze to generate maltose, the maltose content of such syrup can reach 90%, but the glucose content is above 4%. , after hydrogenation, the syrup contains more than 5 sorbitol, which is not conducive to chromatographic separation, low yield, high cost and high purity
And use Maltogenase (maltose generating enzyme), which increases the cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Add high-temperature alpha-amylase in an amount of 6.0 SLU / g starch to starch milk with a concentration of 24% and pH 5.5, and stir for 20 minutes;

[0020] After two spray liquefaction, the first time is at 110°C, stir at 98°C for 18 minutes after flash evaporation; the second time is at 135°C, 3 minutes to inactivate the enzyme;

[0021] Cool to 58°C, adjust pH to 5.3, add β-amylase, pullulanase, high-temperature α-amylase; synergistically hydrolyze for 60 hours, the enzyme dosage is 2.0DP / g starch, 0.4PUN / g starch, 0.5LU / g starch.

[0022] When the enzyme is inactivated above 80°C, the obtained syrup components are monosaccharide, maltose, maltotriose, and polysaccharide with the values ​​of 0.1, 90.0, 7.0, and 2.9, respectively.

Embodiment 2

[0024] Add high-temperature a-amylase with an amount of 5.5 SLU / g starch into starch milk with a concentration of 25% and pH 5.5, and stir for 20 minutes;

[0025] After two spray liquefaction, the first time is at 110°C, stir at 98°C for 20 minutes after flash evaporation; the second time is at 135°C, 3 minutes to inactivate the enzyme;

[0026] Cool to 60°C, adjust pH to 5.5, add β-amylase, pullulanase, high-temperature α-amylase; synergistically hydrolyze for 60 hours, the enzyme dosage is 2.5DP / g starch, 0.6PUN / g starch, 0.5LU / g starch.

[0027] When the enzyme is inactivated above 80 degrees, the obtained syrup components are monosaccharide, maltose, maltotriose, and polysaccharides, respectively 0.3, 89.5, 7.5, and 2.7.

Embodiment 3

[0029] Add high-temperature a-amylase with an amount of 8.0 SLU / g starch to the starch milk with a concentration of 27% and a pH of 5.8, and stir for 20 minutes;

[0030] After two spray liquefaction, the first time is at 110°C, stir at 98°C for 25 minutes after flash evaporation; the second time is at 140°C, 3 minutes to inactivate the enzyme;

[0031] Cool to 61°C, adjust the pH to 5.7, add β-amylase, pullulanase, high-temperature α-amylase; synergistically hydrolyze for 60 hours, the enzyme dosage is 3.0DP / g starch, 0.8PUN / g starch, 1.0LU / g starch.

[0032] When the enzyme is inactivated above 80 degrees, the obtained syrup components are monosaccharide, maltose, maltotriose and polysaccharide with 0.3, 89.5, 8.2 and 2.0 respectively.

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Abstract

The invention belongs to the technical field of sugar refining engineering, in particular to a production method of maltitol syrup with high purity crystalline maltitol. Comprises the following steps:liquefaction of starch milk, saccharification, inactivation of enzyme, and preparation of finished product; A low DE value is require for that starch liquefaction liquid in the invention, Maltogenaseis not used to hydrolyze maltose to produce maltose, Such syrup contains glucose of 0.3 or less, maltose of 89 or more, and sorbitol of 0.5 or less after hydrogenation, which is more conducive to chromatographic separation, improves yield, and saves cost by not using Maltogenase (maltose generating enzyme).

Description

technical field [0001] The invention belongs to the technical field of sugar production engineering, and in particular relates to a production method of malt syrup for high-purity crystalline maltitol. Background technique [0002] Maltitol is a new type of functional sweetener. Due to its low calorie, non-caries, indigestibility, promotion of calcium absorption, non-stimulation of insulin secretion, indigestibility and other characteristics, in recent years, as people With the improvement of health care awareness and the increasingly prominent problems of modern diseases such as obesity and diabetes, the demand for various sugar alcohols with high safety, good taste, no dental caries, and no impact on blood sugar levels will increase. Maltitol’s Research and development and development and application are increasingly valued, and the market prospect is very broad. [0003] At present, the high maltose syrup used in the production of crystalline maltitol at home and abroad ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/22C12P19/14C12P19/12C12P19/04C12P19/02
CPCC12P19/02C12P19/04C12P19/12C12P19/14C12P19/22
Inventor 牛腾杰
Owner 肇庆焕发生物科技有限公司
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