Preparation technology for producing isomaltulose

A technology for the preparation of isomaltulose, which is applied in the field of preparation of isomaltulose, can solve the problems of low purity of isomaltulose, large labor consumption, complicated preparation process, etc., and shorten the production cycle and reduce production The effect of simple cycle and process

Pending Publication Date: 2019-08-27
赵春海
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  • Claims
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Problems solved by technology

[0005] The present invention aims to solve the problems that it is difficult to separate sucrose from other miscellaneous sugars in the process of preparing isomaltulose, the obtained isomaltulose has low purity, its preparation process is complicated, its production cost is high, and it consumes a lot of labor, thereby providing a The preparation process for producing isomaltulose, the preparation method of the present application abandons the traditional process of directly producing isomaltulose through microbial fermentation (low yield), but first produces sucrose isomerase through microbial immobilized fermentation, and uses sucrose isomerase Enzymatically hydrolyze sucrose in vitro, the conversion rate reaches over 95%, which reduces production costs, and the products fully comply with the latest international and national standards, shortening the production cycle

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  • Preparation technology for producing isomaltulose

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preparation example Construction

[0040] A kind of preparation technology of producing isomaltulose, described preparation technology comprises the following steps:

[0041] Step 1, prepare mother liquor;

[0042] Step 2, preparing immobilized enzyme-producing bacteria;

[0043] Step 3, prepare crude enzyme liquid;

[0044] Step 4, isomaltulose mother liquor;

[0045] Step 5, preparing a finished product of isomaltulose with a purity greater than 95%.

[0046] Further, the parts by weight of the main components required to prepare the mother liquor are as follows: 15-30 parts of polyvinyl alcohol, 5-10 parts of sodium alginate, 5-10 parts of sodium methylcellulose (CMC), epoxy poly 4-8 parts of amine.

[0047] Raw materials used in the present invention: all are commercially available products.

[0048] Wherein the enzyme production medium takes 3-5% bean cake powder, 1-2% beef extract, 10-15% sucrose, and 78-86% water by weight percentage, mixes evenly, and sterilizes at a temperature of 115°C 30min to ...

Embodiment 1

[0051] A preparation process for producing isomaltulose, comprising the following steps:

[0052] Step 1. In parts by weight, take 15 parts of polyvinyl alcohol, 5 parts of sodium alginate, 5 parts of sodium methylcellulose, and 4 parts of epoxy polyamine, mix them evenly, and sterilize for 30 minutes at a temperature of 115°C. Cool to a temperature of 30°C to obtain the mother liquor for subsequent use;

[0053] Step 2: Add an equal volume of Yarrowia lipolytica bacterium liquid to the mother liquor prepared in step 1, mix evenly to form a mixed solution, and soak the mixed solution in a 0.2% glutaraldehyde solution at a temperature of at 30-35°C for 2 hours, and perform the first curing to form a solidified mixed solution I, and then soak the solidified mixed solution I in a calcium chloride solution with a concentration of 1%. After 30 minutes, carry out the second curing to form the solidified mixed solution II, take it out, wash the solidified mixed solution II with dist...

Embodiment 2

[0059] A preparation process for producing isomaltulose, comprising the following steps:

[0060]Step 1. In parts by weight, take 20 parts of polyvinyl alcohol, 8 parts of sodium alginate, 8 parts of sodium methylcellulose, and 6 parts of epoxy polyamine, mix them evenly, and sterilize for 30 minutes at a temperature of 115°C. Cool to a temperature of 33°C to obtain the mother liquor for subsequent use;

[0061] Step 2. Add an equal volume of Yarrowia lipolytica bacterium liquid to the mother liquor prepared in step 1, mix well to form a mixed solution, and soak the mixed solution in a 0.4% glutaraldehyde solution at a temperature of at 30-35°C for 2.5 hours, for the first curing to form a solidified mixed solution I, and then soak the solidified mixed solution I in a calcium chloride solution with a concentration of 1.5%, at a temperature of 28-30°C, The time is 40 minutes, and the second curing is carried out to form the solidified mixed solution II, which is taken out, was...

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Abstract

The invention relates to a preparation technology of isomaltulose, and specifically to a preparation technology for producing isomaltulose. The preparation technology comprises the following steps ofpreparing mother liquid, preparing immobilized enzyme-producing bacteria, preparing crude enzyme liquid and isomaltulose mother liquid, and preparing an isomaltulose finish product with the purity being greater 95%; the preparation technology for producing isomaltulose provided by the invention abandons the traditional technology of directly producing isomaltose through microbial fermentation (lowyield), produces sucrose isomerase through microbial immobilized fermentation, enables the sucrose isomerase to perform enzymolysis on sucrose in vitro, wherein the percent conversion reaches 95% orabove, the production cost is reduced, a product completely meets the newest international standards and Chinese national standards, and the production cycle is shortened.

Description

technical field [0001] The invention relates to a functional edible sugar, in particular to a preparation process for producing isomaltulose. Background technique [0002] Isomaltulose, white crystal, odorless, sweet, about 42% of sucrose, pure sweetness, isomaltulose, is an emerging functional edible sugar in the world in recent years, is an ideal substitute candy. The product has the advantages of low calorie, non-cariogenicity, high stability, high tolerance and non-hygroscopicity, especially that it does not cause blood sugar and insulin to rise after human consumption, and can increase the absorption and retention rate of calcium. Suitable for all people, especially for the elderly and children, diabetics, obese patients, dental caries patients, etc. It can be used as a food sweetener or excipient in the production and processing fields of various foods. [0003] Chinese patent application number: 200910114186.2, the name is the method of bio-enzymatic conversion of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/24C12P19/02C12N11/12C12N11/10C12N11/08C12N11/04C12N9/88C12R1/865
CPCC12P19/24C12P19/02C13K13/00C12N11/12C12N11/10C12N11/08C12N11/04C12N9/88C12Y504/99011
Inventor 赵春海
Owner 赵春海
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