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Production technology of low-oligosaccharide edible glucose

A production process and glucose technology, which is applied in the field of low-oligosaccharide edible glucose production process, can solve the problems of production stoppage, large price fluctuation, and low sales price, and achieve the goal of improving product quality, protein removal rate, and product glucose content Effect

Pending Publication Date: 2020-02-25
河南飞天生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the large fluctuations in the sales market price of edible glucose products in the past two years, sometimes the sales price is significantly lower than the product cost, and many glucose manufacturers are at a loss or even shut down. The sales market of the company's glucose products is stable and profitable, and there is an urgent need to develop an edible glucose product with a special production process to meet special customer requirements and expand the sales market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A low-oligosaccharide edible glucose production process, the steps are as follows:

[0030] 1) Sizing: Select high-quality wheat starch and water to sizing to 10 degrees Baume to obtain a wheat starch slurry, and the powder slurry protein (dry basis) ≤ 0.20%;

[0031] 2) Liquefaction: Adjust the pH of the wheat starch slurry in step 1) to 5.0, add 0.3 kg / ton dry basis of high temperature resistant α-amylase, the first injection temperature is 105 ° C, and enter the pressure holding tank through the coil For 5 minutes, it is pumped into the liquefaction laminar flow tank through the transfer pump, kept for 90 minutes and liquefied at a temperature of 100°C, and then the secondary ejector is used to mix with steam in the ejector, the temperature rises to 130°C, and is maintained in the high temperature maintenance tank 3 minutes, the DE value of the liquefied liquid is 10%;

[0032] 3) Dual-method purification: After two vacuum flash cooling systems, the temperature is c...

Embodiment 2

[0048] A low-oligosaccharide edible glucose production process, the steps are as follows:

[0049] 1) Sizing: Select high-quality wheat starch and water to sizing to 15 degrees Baume to obtain a wheat starch slurry, and the powder slurry protein (dry basis) ≤ 0.20%;

[0050] 2) Liquefaction: Adjust the pH of the wheat starch slurry in step 1) to 5.5, add 0.5 kg / ton dry basis of high-temperature-resistant α-amylase, the first injection temperature is 110°C, and enter the pressure-holding tank through the coil For 8 minutes, it is pumped into the liquefaction laminar flow tank through the transfer pump, kept for 100 minutes and liquefied at a temperature of 103°C, and then the secondary injector is used to mix with steam in the injector, the temperature rises to 140°C, and is maintained in the high temperature maintenance tank After 4 minutes, the DE value of the liquefied liquid is 12%;

[0051] 3) Dual-method purification: After two vacuum flash cooling systems, the temperatu...

Embodiment 3

[0067] A low-oligosaccharide edible glucose production process, the steps are as follows:

[0068] 1) Sizing: Select high-quality wheat starch and water to sizing to 18 degrees Baume to obtain a wheat starch slurry, and the powder slurry protein (dry basis) ≤ 0.20%;

[0069] 2) Liquefaction: adjust the pH of the wheat starch slurry in step 1) to 6.0, add 0.8 kg / ton dry basis of high temperature resistant α-amylase, the first injection temperature is 115°C, and enter the pressure holding tank through the coil For 10 minutes, it is pumped into the liquefaction laminar flow tank through the transfer pump, kept for 120 minutes and liquefied at a temperature of 105°C, and then a secondary injector is carried out, mixed with steam in the injector, the temperature rises to 145°C, and is maintained in a high temperature maintenance tank After 5 minutes, the DE value of the liquefied liquid is 14%;

[0070] 3) Dual-method purification: After two vacuum flash cooling systems, the tempe...

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Abstract

The invention provides a production technology of the low-oligosaccharide edible glucose. Wheat starch is used as a raw material, so that the composition of the edible glucose product is optimized; heat preservation and pressure maintaining measures are adopted for liquefaction, so coagulation of proteins in the wheat starch is promoted, and the filtering speed is increased; double-method separation is adopted, so that the protein removal rate is increased, the saccharification yield is increased, and the filtering speed is increased; ceramic membrane refined filtration and bacterium-reducingfiltration are adopted in the production process, so that the material purity in the edible glucose production process is improved, and the flavor and taste of the finished edible glucose product arepurified; and the saccharification DX value is increased, and the processes of mother throwing purification, separation, oligosaccharide reduction and the like are utilized, so that the glucose content of the product is increased, the oligosaccharide content is fully reduced, and the requirements of special customers in the market are met.

Description

technical field [0001] The invention relates to the field of syrup, in particular to a production process of low-oligosaccharide edible glucose. Background technique [0002] Edible glucose is widely used in medicine, chemical industry, food, microbial fermentation and other industries because of its high hygroscopicity and low freezing point. In the food industry such as candy, pastry, beverage, cold food, biscuit, baked food, jam, jelly products, it can be used to replace white sugar (sweetness is 60%-70% of sugar), to improve the taste of the product, improve the quality of the product, reduce the Production cost, improve the economic benefits of the enterprise; used in pastry, baked food and other foods, can keep the product soft, long shelf life, increase the taste of food; used in the production of beverages and cold food, the produced products have a cool and delicious feeling . However, due to the large fluctuations in the sales market price of edible glucose produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13K1/08C13K1/10
CPCC13K1/08C13K1/10
Inventor 李林海董瑜琪张巨强高素珍
Owner 河南飞天生物科技股份有限公司
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