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Preparation method of composite trehalose product

A technology of trehalose and products, which is applied in the field of preparation of compound trehalose products, can solve the problems of unsuitable products, high cost of trehalose, and small application range, and achieve the effects of convenient storage, fast dissolution speed, and wide application range

Pending Publication Date: 2019-09-17
TONGLIAO MEIHUA BIOLOGICAL SCI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although trehalose is a high-quality natural edible sweetener with various excellent effects, the cost of simple trehalose is relatively high, but the sweetness is low, and it is generally only used in high-end products with a small scope of application All products are difficult to promote

Method used

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  • Preparation method of composite trehalose product
  • Preparation method of composite trehalose product
  • Preparation method of composite trehalose product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method of the compound trehalose product specifically includes: (1) preparation of starch milk, (2) liquefaction, (3) compound enzymolysis, (4) filtering to remove protein, (5) decolorization, (6) desalination, (7) ) is concentrated to finally obtain the compound trehalose product; wherein:

[0021] (1) Preparation of starch milk: Soak corn in water, the ratio of corn to water is 5:2, the temperature of soaking water is 40°C, and soak until the seed coat of corn can be peeled off to obtain soaked corn; filter out the water and dry the soaked corn Broken until the whole grain amount is 8 grains / 100g, and the broken corn is obtained; the broken corn is ground to remove the germ in the corn, until the number of corn germs in the grinding liquid is 3 / 100ml, and the grinding liquid is obtained; the grinding liquid is disc Separation until the protein content in the grinding liquid is ≤10%, to obtain starch milk;

[0022] (2) Liquefaction: After the starch mi...

Embodiment 2

[0030] The preparation method of the compound trehalose product specifically includes: (1) preparation of starch milk, (2) liquefaction, (3) compound enzymolysis, (4) filtering to remove protein, (5) decolorization, (6) desalination, (7) ) is concentrated to finally obtain the compound trehalose product; wherein:

[0031] (1) Preparation of starch milk: Soak corn in water, the ratio of corn to water is 6.5:3, the soaking water temperature is 50°C, and soak until the seed coat of corn can be peeled off to obtain soaked corn; filter out the water and dry the soaked corn Crush until the whole grain amount is 5 grains / 100g to obtain broken corn; grind the broken corn to remove the germ in the corn until the number of corn germ in the grinding liquid is 2 / 100ml to obtain the grinding liquid; the grinding liquid is disc Separation until the protein content in the grinding liquid is ≤10%, to obtain starch milk;

[0032] (2) Liquefaction: After the starch milk is prepared, the starch...

Embodiment 3

[0040] The preparation method of the compound trehalose product specifically includes: (1) preparation of starch milk, (2) liquefaction, (3) compound enzymolysis, (4) filtering to remove protein, (5) decolorization, (6) desalination, (7) ) is concentrated to finally obtain the compound trehalose product; wherein:

[0041] (1) Preparation of starch milk: Soak corn in water, the ratio of corn to water is 8:5, the soaking water temperature is 60°C, and soak until the seed coat of corn can be peeled off to obtain soaked corn; filter out the water and dry the soaked corn Broken until the whole grain amount is 5 grains / 100g, and the broken corn is obtained; the broken corn is ground to remove the germ in the corn, until the number of corn germs in the grinding liquid is 3 / 100ml, and the grinding liquid is obtained; the grinding liquid is disc Separation until the protein content in the grinding liquid is ≤10%, to obtain starch milk;

[0042] (2) Liquefaction: After the starch milk ...

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Abstract

The invention discloses a preparation method of a composite trehalose product. The preparation method sequentially comprises the following steps: (1) preparing starch milk; (2) performing liquefying; (3) performing composite enzymolysis; (4) performing filtering to remove protein; (5) performing decoloring; (6) performing desalinating; and (7) performing concentrating. The preparation method has the advantages that the content of trehalose in the product is 20-80%, the content of maltose, trisaccharide, tetrasaccharide and polysaccharide is 20-80%, and the composite trehalose product has the advantages of the trechalose and the advantages of a common sweetening agent, and is broad in application scope. The product contains trehalose, and is good in water preserving capability. When the product is used for baking, the fluffy degree of the baked product can be increased, the hardness value of the product is reduced, the product quality is improved, and the storage time is prolonged. The generation of the Maillard reaction can be effectively reduced, and the color protection capacity is high. The product also contains polysaccharides of the maltose, the trisaccharide, the tetrasaccharide and the like. Compared with the common sweetening agent, the composite trehalose product and the trehalose can together reduce the sweetness of product, and can restrain the crystallizing of the granulated sugar and the glucose, the dissolving speed is high, and the composite trehalose product is convenient to store and use, and easy to absorb by human bodies.

Description

[0001] Technical field: [0002] The invention relates to a method for preparing trehalose, in particular to a method for preparing a compound trehalose product. [0003] Background technique: [0004] Trehalose, also known as sucrose, mushroom sugar, etc., is a safe and reliable natural sugar. Trehalose has a magical protective effect on organisms. Trehalose can form a unique protective film on the cell surface under harsh environmental conditions such as high temperature, high cold, high osmotic pressure, and dehydration, effectively protecting protein molecules from denaturation and inactivation. , so as to maintain the life process and biological characteristics of living organisms. However, other sugars such as sucrose and glucose in nature do not have this function. This unique functional property makes trehalose not only an excellent active protectant for protein drugs, enzymes, vaccines and other biological products, but also an important ingredient for maintaining ce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/12C12P19/04
CPCC12P19/14C12P19/12C12P19/04
Inventor 伊婷婷富春丽李军齐志伟范世远
Owner TONGLIAO MEIHUA BIOLOGICAL SCI TECH CO LTD
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