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Panose and production method thereof

A production method and technology of pan sugar, which is applied in the field of pan sugar and its production, can solve the problems of low purity of pan sugar, and achieve the effects of wide range of raw materials, low production cost and flexible operation process

Active Publication Date: 2020-07-10
GUANGZHOU SHUANGQIAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at at least solving the problem of low panose purity in the prior art, and provides a production method of panose, which can improve the purity of panose in isomaltooligosaccharides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The present embodiment provides a kind of production method of pan sugar, comprises the following steps:

[0038] 1) Preparation of high maltose liquid: Add water to cornstarch to make starch milk, the concentration is 17°Bé, adjust the pH to 5.7, add 0.02%wt Liquozyme supraα-amylase for continuous jet liquefaction, the outlet temperature is 106-108°C, and maintain for 5min , and then add 0.02% wt Liquozyme supra α-amylase after flashing to cool down, and maintain at 96-98° C. for 90 minutes to obtain a liquefied liquid with a DE of 8.50%. Cool the liquefied liquid to 57-58°C, adjust the pH to 5.3, add 100U / g β-amylase, 0.4PUN / g pullulanase, keep warm for 12h, then add 100U / g maltose generating enzyme, and continue to react for 20h to obtain a high-maltose liquid , The measured maltose content is 90.53%.

[0039] 2) Preparation of oligosaccharide liquid: adjust the temperature of the high maltose liquid to 65-67°C, pH=4.3, add Megazyme E-TRNGL 80U / g, react for 24 hours...

Embodiment 2

[0046] The present embodiment provides a kind of production method of pan sugar, comprises the following steps:

[0047] 1) Preparation of high-maltose liquid: add water to the broken rice starch to make starch milk, the concentration is 20°Bé, adjust the pH to 5.5, add 0.02%wt Liquozyme 2.2Xα-amylase for continuous jet liquefaction, the outlet temperature is 108-110°C, Keep it for 5 minutes, then add 0.01%wt Liquozyme 2.2Xα-amylase after flash cooling, and keep it at 94-96°C for 110 minutes to obtain a liquefied liquid with a DE of 9.48%. Cool the liquefied solution to 61-62°C, adjust the pH to 5.2, add 200U / g β-amylase, 0.6PUN / g pullulanase, keep warm for 12h, then add 250U / g maltose generating enzyme, and continue the reaction for 22h to obtain a high-maltose liquid , The measured maltose content is 94.21%.

[0048] 2) Preparation of oligosaccharide liquid: adjust the temperature of the high maltose liquid to 66-68°C, pH=4.5, add Megazyme E-TRNGL 100U / g, react for 30 hours...

Embodiment 3

[0055] The production method of the pan sugar provided by the present embodiment may further comprise the steps:

[0056] 1) Preparation of high-maltose liquid: add water to wheat starch to make starch milk, the concentration is 19°Bé, adjust the pH to 5.6, add 0.03%wt Liquozyme Xα-amylase for continuous jet liquefaction, the outlet temperature is 105-107°C, and maintain for 5min , and then add 0.02%wt Liquozyme Xα-amylase after flash cooling, and maintain at 95-97°C for 100min to obtain a liquefied solution with a DE of 7.56%. Cool the liquefied solution to 59-60°C, adjust the pH to 5.4, add 150U / g β-amylase, 0.8PUN / g pullulanase, keep warm for 10h, then add 200U / g maltose generating enzyme, continue to react for 24h, and measure the maltose content 92.76%.

[0057] 2) Preparation of oligosaccharide liquid: adjust the temperature of the high maltose liquid to 68-70°C, pH 4.7, add Megazyme E-TRNGL 130U / g, react for 32 hours, measure the DE value of the sugar liquid to 51.16%,...

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PUM

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Abstract

The invention provides a production method of panose. The production method comprises the following steps: (1) adding water into starch to prepare starch milk, adding high-temperature-resistant alpha-amylase, and performing liquefying to obtain liquefied liquid; adjusting the pH value of the liquefied liquid to 5.0-5.5, adding beta-amylase and pullulanase, performing a reaction for 10-12 hours, adding maltose synthase, and performing saccharifying until the maltose content is greater than or equal to 90% so as to prepare high maltose liquid; (2) adjusting the temperature of the high maltose liquid to 65-70 DEG C, adjusting the pH value of the high maltose liquid to 4.3-4.7, adding alpha-glucosidase, performing a reaction for 24-36 hours, and carrying out enzyme deactivation when DE is greater than or equal to 50% so as to prepare oligosaccharide liquid; (3) adding yeast into the oligosaccharide liquid, and performing fermenting; and (4) carrying out decoloration, filtration, ion exchange, chromatographic separation, concentration and drying on the liquid fermented in the step (3) to obtain panose. In the finished product, the purity of panose is greater than or equal to 70%, the yield is greater than or equal to 90%, and the content of maltose, isomaltose, isomaltotriose and maltotriose in the product is less than or equal to 20%.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pan sugar and a production method thereof. Background technique [0002] Pan sugar (Panose, C 18 h 32 o 16 ) not only has the characteristics of low calorific value, but also can activate the growth and reproduction of probiotic bifidobacteria in the human intestinal tract; it can improve human immunity, prevent dental caries, and maintain oral hygiene; it belongs to water-soluble dietary fiber, which can prevent constipation and colon cancer etc. Widely used in the food industry, it can be used as an anti-fading agent for food pigments and a food antioxidant. [0003] Panose belongs to isomaltooligosaccharides. Starch forms isomaltooligosaccharides including isomaltose, isomaltotriose, isomaltotetraose, isomaltopentaose and panose through the action of α-amylase, α-glucosidase and other enzymes. Therefore, generally panose will coexist with oligosacch...

Claims

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Application Information

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IPC IPC(8): C12P19/22C12P19/16C12P19/14C12P19/00C07H1/06C07H3/06C12R1/865
CPCC12P19/22C12P19/16C12P19/14C12P19/00C07H1/06C07H3/06Y02E50/10
Inventor 郭峰徐正康李碧珠叶晓蕾罗建勇周彦斌万振平梁志华
Owner GUANGZHOU SHUANGQIAO
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