Multiple enzyme process of preparing N-containing syrup for fermentation with rice and rice powder

Abstract

The present invention discloses multiple enzyme process of preparing N-containing syrup for fermentation with rice and rice powder, and provides one kind of preparing starch syrup with easy fermentation and sufficient nitrogen source content. The multiple enzyme process includes producing rice and rice powder into slurry, adding calcium chloride and liquefied amylase into the slurry for continuous jetting liquefaction to obtain liquefied liquid, adding saccharifying enzyme and lipase for cooperative hydrolysis, adding plant proteinase and / or microbial proteinase for reaction to obtain clear liquid without solid flocculate and particle, filtering the liquid, refining and concentrating to obtain the starch syrup. The prepared starch syrup has controllable saccharide components and relatively high content of alpha-amino nitrogen and other nitrogen containing organic matters, and is suitable for use as the fermentation material for food and biomedicine production.

Description

technical field [0001] The invention relates to a method for preparing organic compounds by using enzymes, in particular to a method for preparing N-containing syrup for fermentation by using rice and rice flour as raw materials through a multi-enzyme method. Background technique [0002] Rice is the most important food crop in southern China. It is mainly composed of starch (87-90%), protein (8-11%) and fat (1.0-1.5%). It has been used for processing traditional sugar such as caramel in China for a long time. It has a long history of more than 2,000 years, and until today, there are still small-scale enterprises or family workshops in production, continuing the traditional craft and method of boiling (sugar) juice with malted malt ingredients. [0003] With the development of the modern enzyme preparation industry, people began to use various amylases to liquefy and saccharify and hydrolyze starch or starchy raw materials, including rice, to produce starch sugar products su...

AI Technical Summary

Problems solved by technology

[0006] The disadvantage of the above method is that the rice can be used as an organic nitrogen source in advance, and the protein containing 8-11% of the complete amino acid composition is removed, and the prepared starch syrup is used as a raw material for the fermentation process of fermented food, biochemical pharmacy, etc. When the nitrogen source content is obviously insufficient, it is difficult to be suitable for fermentation. Moreover, the residual protein and amino acid nitrogenous substances in the finished starch syrup will affect the appearance of the syrup, and the application in food processing will cause adverse effects.