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Preparation method of broken rice crystalline fructose

A technology of crystalline fructose and broken rice, which is applied in the field of preparation of crystalline fructose from broken rice, can solve the problems of wasting rice resources and reducing the economic benefits of rice processing enterprises, and achieve the effects of uniform particles, high crystallization rate and improved purity

Pending Publication Date: 2022-04-26
GUANGXI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] my country's rice processing industry produces a large amount of broken rice every year. The chemical composition and nutritional value of broken rice and whole rice are almost identical, but broken rice is usually used as feed and raw materials for vinegar, wine, maltose, etc., and its price is only 1 / 3 to 1 / 2 of rice, which not only causes a great waste of rice resources, but also reduces the economic benefits of rice processing enterprises

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of broken rice crystalline fructose, comprising the following steps:

[0027] (1) Pretreatment: After the broken rice is selected by winnowing and washed with water, soak for 3.5 hours, use colloidal grinding to refine, and then filter through an 80-mesh filter to obtain rice slurry;

[0028] (2) Liquefaction: Add high-temperature-resistant α-amylase to the rice slurry, wherein the enzyme activity of α-amylase is 25000U / mL, and the amount of α-amylase added is 10U / gram of rice weight. After mixing evenly, the rice The slurry is sent to the low-pressure steam jet liquefier, and the steam at 100°C and 110°C is fed into it for laminar heat preservation and liquefaction;

[0029] (3) Saccharification: After deproteinizing the liquefied liquid, adjust the pH to 4, and then add a compound enzyme for saccharification, wherein the compound enzyme is composed of maltase, isoamylase and pullulanase with a mass ratio of 1:2:3, maltose The enzyme activity is 2...

Embodiment 2

[0034] A preparation method of broken rice crystalline fructose, comprising the following steps:

[0035] (1) Pretreatment: After the broken rice is selected by winnowing and washed with water, soak for 3 hours, use colloid mill to refine, and then filter through a 50-mesh filter screen to obtain rice slurry;

[0036] (2) Liquefaction: Add high-temperature-resistant α-amylase to the rice slurry, wherein the enzyme activity of α-amylase is 25000U / mL, and the amount of α-amylase added is 10U / gram of rice weight. After mixing evenly, the rice The slurry is sent to the low-pressure steam jet liquefier, and the steam at 105°C and 115°C is fed into it for laminar heat preservation and liquefaction;

[0037] (3) Saccharification: After deproteinizing the liquefied liquid, adjust the pH to 3, and then add a compound enzyme for saccharification, wherein the compound enzyme is composed of maltase, isoamylase and pullulanase with a mass ratio of 1:1:2, maltose The enzyme activity is 250...

Embodiment 3

[0042] A preparation method of broken rice crystalline fructose, comprising the following steps:

[0043] (1) Pretreatment: After the broken rice is selected by winnowing and washed with water, soak for 4 hours, use colloid mill to refine, and then filter through a 100-mesh filter screen to obtain rice slurry;

[0044] (2) Liquefaction: Add high-temperature-resistant α-amylase to the rice slurry, wherein the enzyme activity of α-amylase is 25000U / mL, and the amount of α-amylase added is 10U / gram of rice weight. After mixing evenly, the rice The slurry is sent to the low-pressure steam jet liquefier, and the steam at 100°C and 115°C is fed into it for laminar heat preservation and liquefaction;

[0045] (3) Saccharification: After deproteinizing the liquefied liquid, adjust the pH to 3, and then add a compound enzyme for saccharification, wherein the compound enzyme is composed of maltase, isoamylase and pullulanase with a mass ratio of 1:3:4, maltose The enzyme activity is 25...

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Abstract

The invention discloses a preparation method of broken rice crystalline fructose. The preparation method comprises the following steps: (1) pretreatment, (2) liquefaction, (3) saccharification, (4) isomerization, (5) chromatographic separation and (6) cooling crystallization. In the pretreatment process, a colloid mill is adopted for pulping, so that broken rice can be effectively crushed, emulsified, homogenized and filtered to obtain rice pulp with good homogeneity; in the saccharification process, a compound enzyme composed of maltase, isoamylase and pullulanase is adopted for saccharifying liquefied liquid subjected to protease removal under the condition that the pH is 3-6, the quality of syrup is effectively improved, and macromolecular impurities such as glycan and protein can be separated through filtration and separation of a nanofiltration membrane; the crystalline fructose is prepared from the broken rice through the steps of pretreatment, liquefaction, saccharification, isomerization, chromatographic separation, vacuum concentration, cooling crystallization and the like, and the obtained crystalline fructose is uniform in particle, high in purity and high in crystallization rate.

Description

technical field [0001] The invention relates to the field of sugar production, in particular to a method for preparing crystalline fructose from broken rice. Background technique [0002] Fructose is a common ketohexose, which is an isomer of glucose. The molecule of fructose is smaller than that of sucrose, and the osmotic pressure is twice as high as that of sucrose. It can penetrate cell tissue faster and is beneficial to inhibit microorganisms on the surface of food. Growth, good anti-corrosion performance. Fructose has high solubility, fast diffusion in water, and is difficult to crystallize. At 20°C, its solubility is 1.9 times that of sucrose and 3.7 times that of glucose. This is very beneficial for processing high-sugar foods such as preserved fruit, jam, canned fruit, and candied fruit. It can not only retain the original flavor of the fruit, but also prevent its surface from drying out and turning sand. It has a good preservation effect. At present, fructose has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/02C12P19/14C12P19/24C12P19/16C12P19/20C07H3/02C07H1/06
CPCC12P19/02C12P19/14C12P19/24C12P19/16C12P19/20C07H3/02C07H1/06
Inventor 梁燕秀刘小玲陈汝王颖
Owner GUANGXI UNIV
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