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Edible glucose production method

A production method and technology for glucose, applied in the field of glucose production, can solve problems such as high cost and complicated process, and achieve the effects of reduced usage, good performance parameters, and optimized crystallization parameters and steps

Pending Publication Date: 2020-02-28
赵兰坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the existing edible glucose technologies have defects such as complicated process and high cost; developing a low-cost edible glucose technology is a technical problem that we need to solve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for producing edible glucose, comprising the steps of:

[0026] Mix cornstarch and water to form a starch emulsion with a Baume degree of 18, adjust the pH of the starch emulsion to 6.0, gelatinize at 100°C for 30 minutes, cool down to 80°C, add α-amylase to the starch emulsion, add The amount is 100U / g corn starch, liquefied for 3h, then cooled to 50°C, continue to add pullulanase and glucoamylase, the addition amount is 20U / g corn starch and 100U / g corn starch, saccharification for 12h, raised to 100°C, inactivate the enzyme for 3 minutes, then use a filter to remove the slag, adjust the concentration of the saccharification solution to 72%, the temperature to 60°C, and the pH value to 3.8 to reach the target, and then directly send it to the crystallization tank;

[0027] 25% of the seeds are reserved in the crystallization tank. When the tank is full, the temperature of the mixture of saccharification liquid and seed crystals should be ≥ 48°C.

[0028] The...

Embodiment 2

[0034] A method for producing edible glucose, comprising the steps of:

[0035] Mix cornstarch and water to form a starch emulsion with a Baume degree of 20, adjust the pH of the starch emulsion to 6.0, gelatinize at 100°C for 60 minutes, cool down to 80°C, and then add α-amylase to the starch emulsion, add The amount is 100U / g corn starch, liquefied for 3h, then cooled to 50°C, continue to add pullulanase and glucoamylase, the addition amount is 20U / g corn starch and 100U / g corn starch, saccharification for 12h, raised to 100°C, inactivate the enzyme for 2 minutes, then use a filter to remove the slag, adjust the concentration of the saccharification solution to 74%, the temperature to 60°C, and the pH value to 4.2 to reach the target, and then directly send it to the crystallization tank;

[0036] 30% of the seeds are reserved in the crystallization tank. When the tank is full, the temperature of the mixture of saccharification liquid and seed crystals should be ≥ 48°C.

[...

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PUM

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Abstract

The invention belongs to the technical field of glucose production. An edible glucose production method includes steps of saccharifying, crystallizing, nanofiltration and drying. A production processis simple and feasible, steps of decolorizing, ion exchange and the like are reduced, and accordingly cost of enterprises is greatly saved.

Description

technical field [0001] The invention belongs to the technical field of glucose production, and in particular relates to a production method of edible glucose. Background technique [0002] Glucose (C 6 h 12 o 6 ), also known as dextrose, is an indispensable carbohydrate for human beings, the main source of calories needed, the most important basic product of the starch processing industry, and an important raw material for medicine, food and related industries. Glucose is produced by enzymatic hydrolysis of starch milk under certain conditions. During the preparation of glucose, there will be some impurities such as protein, fat, fiber, pigment, and salt, which directly affect the quality of glucose. [0003] Starch sugar is a type of starch deep-processing product with the largest output. Starch sugar is divided into liquid starch sugar and solid starch sugar. Liquid starch sugar includes glucose syrup, maltose syrup, fructose syrup containing 42% fructose and high fruc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/16C12P19/20C12P19/02C13K1/08C13K1/10
CPCC12P19/02C12P19/14C12P19/16C12P19/20C13K1/08C13K1/10
Inventor 赵兰坤张婷婷董吉子胥九兵
Owner 赵兰坤
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