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A kind of preparation method of malt syrup

A maltose syrup and strain technology, applied in maltose production, sugar production, sugar juice purification, etc., can solve the problems of inability to achieve large amounts of addition, high conductivity, and high DE value.

Active Publication Date: 2021-11-02
QINGZHOU HUAKANG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] CN103695503A discloses high-boiling temperature maltose syrup and its preparation method, including pulping, liquefaction, high-temperature filtration, low-temperature filtration, saccharification, decolorization, ion exchange desalination, evaporation, etc., and the temperature of boiling sugar is ≧170°C. This patent high-boiling temperature maltose The pulp has a high reducing sugar value, which does not meet the national requirements, and cannot be added in large quantities when making candy
[0005] (1) The content of reducing sugar in malt syrup is too high;
[0006] (2) The prepared sugar chloride ion and nitrogen content are too high, resulting in high electrical conductivity;
[0007] (3) DE value is high;
[0008] (4) High chroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 A kind of preparation method of maltose syrup

[0034] Include the following steps:

[0035] 1. Starch sizing: starch and water are mixed for starch sizing, specific gravity 1.135g / cm 3 , add saturated edible alkali solution to adjust the pH value to 5.8, add 0.1% calcium chloride, add 0.05% magnesium sulfate, and then add enzyme activity 32744LU / g per ton of non-aqueous materials in this process 80ml was stirred evenly for preparation to obtain starch slurry;

[0036] 2. Liquefaction: Pump the prepared starch slurry into a high-temperature steam injector, control the liquefaction temperature at 108.3°C, keep the pressure at 0.1-0.2MPa for 5 minutes, then flash the temperature down to 95.4°C for 90 minutes to obtain a DE value of 10.3%. The liquefied liquid is cooled down to 58.2°C again;

[0037] 3. Saccharification: Add fungal amylase with an enzyme activity of 43170 SKBU / g to the liquefaction solution cooled to 58.2°C and stir evenly for biodegradatio...

Embodiment 2

[0046] Embodiment 2 A kind of preparation method of maltose syrup

[0047] Include the following steps:

[0048] 1. Starch sizing: starch and water are mixed for starch sizing, specific gravity 1.138g / cm 3 , add saturated edible alkali solution to adjust the pH value to 5.9, add 0.2% calcium chloride, add 0.08% magnesium sulfate, and then add enzyme activity 32744LU / g per ton of non-aqueous materials in this process 90ml and stir evenly to prepare;

[0049] 2. Liquefaction: pump the prepared starch slurry into a high-temperature steam injector, control the liquefaction temperature at 109.2°C, keep the pressure at 0.1-0.2MPa for 7 minutes, then flash the temperature down to 96.5°C for 115 minutes to obtain a DE value of 15.4%. The liquefied liquid is cooled down to 59.7°C again;

[0050] 3. Saccharification: Add fungal amylase with an enzyme activity of 43170 SKBU / g to the liquefaction solution cooled to 59.7°C and stir evenly for biodegradation. Add 35ml of fungal amylase p...

Embodiment 3

[0059] Embodiment 3 A kind of preparation method of maltose syrup

[0060] Include the following steps:

[0061] 1. Starch sizing: starch and water are mixed for starch sizing, specific gravity 1.140g / cm 3 , add saturated edible alkali solution to adjust the pH value to 6.0, add 0.3% calcium chloride, add 0.1% magnesium sulfate, and then add enzyme activity 32744LU / g per ton of non-aqueous material in this process, high temperature resistant α-amylase with high temperature resistance <115 °C 100ml and stir evenly to prepare;

[0062] 2. Liquefaction: Pump the prepared starch slurry into a high-temperature steam injector, control the liquefaction temperature at 110°C, keep the pressure at 0.01-0.2MPa for 8 minutes, then flash the temperature down to 97.7°C for 120 minutes to obtain a DE value of 18.3%. The liquefied liquid is cooled to 59.5°C again;

[0063] 3. Saccharification: Add fungal amylase with an enzyme activity of 43170 SKBU / g to the liquefaction solution cooled to...

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Abstract

The invention provides a method for preparing maltose syrup, which includes starch sizing, liquefaction, saccharification, inactivation of biological strains, high-temperature protein removal, primary decolorization, secondary decolorization, precise impurity removal, ion exchange, and solubility removal. Protein, evaporation. The content of reducing sugar in the maltose prepared by the invention is 25.2-28.7g / 100g, the content of chloride ion and nitrogen element in the maltose is low, the electrical conductivity is less than 15 μm / cm, the DE value of the maltose is 31.5-41.1%, and the chroma in the maltose is less than 5RBU.

Description

technical field [0001] The invention relates to the technical field of maltose syrup processing, in particular to a preparation method of maltose syrup. Background technique [0002] As far as the current situation is concerned, the competition in the domestic starch sugar industry is intensifying, and the product quality is uneven. In order to meet the needs of the market, there are great differences in the maltose processing technology, and a low-reducing sugar syrup dedicated to the hard candy market is needed. [0003] CN103695503A discloses high-boiling temperature maltose syrup and its preparation method, including pulping, liquefaction, high-temperature filtration, low-temperature filtration, saccharification, decolorization, ion exchange desalination, evaporation, etc., and the temperature of boiling sugar is ≧170°C. This patent high-boiling temperature maltose The pulp has a high reducing sugar value, which does not meet the national requirements, and cannot be adde...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/14C12P19/12C13K7/00C13B20/00C13B20/16C13B20/12C13B20/14
CPCC12P19/12C12P19/14C13B20/00C13B20/123C13B20/142C13B20/16C13K7/00
Inventor 李林李兆金李新林王姗姗
Owner QINGZHOU HUAKANG BIOTECH CO LTD
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