Production process of maltose

Abstract

The invention discloses a maltose production process, which comprises the following steps of: accelerating germination of barley, namely sorting, cleaning, raising malt and crushing; glutinous rice cooking including soaking, rice steaming and cooling; the mixed processing comprises the steps of liquefying, saccharifying, filtering, boiling and concentrating, and the maltose with the glucose equivalent value of 2.5%-8.5% and the maltose content of 30%-80% is obtained on a dry basis. According to the method, the three amylases are mutually used, so that the saccharification efficiency is improved, and the variety of sugar is richer, thereby improving the flavor and texture of the maltose, further saving the energy consumption and reducing the influence of heat damage on the amylases.

Description

Technical Field

[0001] The invention belongs to the technical field of maltose production, and specifically relates to a maltose production process. Background Art

[0002] Maltose is a syrup obtained by hydrolyzing starch, and its main components are maltose and glucose. It is widely used in the production of various foods and candies, and is popular for its sweet taste and good solubility. It is a white needle-shaped crystal that can be decomposed into monosaccharides, which is easy for the human body to directly absorb. Therefore, maltose is a nourishing product for children, postpartum women, the elderly, and the weak.

[0003] The prior art maltose production process (publication number CN103343171A) records the use of rice and wheat as raw materials to directly produce maltose, which has a high maltose concentration and is fermented using malt. It does not require the addition of other food additives and has a pure wheat flavor and taste. It also has the characteristics of simple processing steps, short cycle, high efficiency, low production cost, and suitability for mass production. However, a new production process has been discovered in further technical improvements, which can further improve the existing maltose production process. Summary of the invention

[0004] The purpose of the present invention is to provide a maltose production process in order to increase the content of glucose and monosaccharides in the maltose production process, improve the types of sugars in the maltose product, separate the advantageous temperature ranges during the reactions of different enzymes, reduce the use of energy and thermal damage to enzymes.

[0005] The technical solution adopted by the present invention is as follows:

[0006] A maltose production process comprises the following steps:

[0007] Step A: germination of barley;

[0008] Step A1: sort and clean barley with full grains and no insects, and soak it in warm water;

[0009] Step A2: malting, put the soaked barley into a basket, cover it with gauze to germinate, rinse it with pure water 1-5 times a day, transfer it to a shallow plate after the barley germinates and turns white, spread it into a thickness of 1cm-6cm, cover it with plastic film, and maintain a high temperature and high humidity environment until it is fully germinated;

[0010] Step A3: Crushing: Spread the fully germinated malt in a layer in an oven, dry it and grind it;

[0011] Step B: Cook glutinous rice;

[0012] Step B1: soaking, soaking the glutinous rice in clean water, with the water surface 10cm-40cm higher than the rice layer, soaking for a period of time, pouring out the soaking water, then rinsing the soaked glutinous rice with water and draining;

[0013] Step B2: Steaming the rice: After draining, steam the rice in a steamer. When the steam is sufficient, start steaming for a while. Sprinkle clean water on the rice layer and steam for a while until the rice grains swell and become shiny, loose and soft, and not sticky when chewed.

[0014] Step B3: Cooling: taking the cooked steamed glutinous rice out of the steamer and placing it at room temperature for 8-12 hours until it is completely cooled. During the cooling period, the steamed glutinous rice is not in direct contact with air.

[0015] Step C: mixing process;

[0016] Step C1: liquefaction: Take a portion of rice, add fresh malt and saccharifying enzyme, stir evenly, heat and liquefy to obtain a mixed raw material,

[0017] Step C2: saccharification, adding plant amylase and debranching starch enzyme to the liquefied mixed raw materials, mixing and saccharifying;

[0018] Step C3: filtration; filtering and taking the supernatant;

[0019] Step C4: boiling and concentrating: boiling and concentrating in a syrup pot to obtain maltose having a glucose equivalent value of 2.5%-8.5% and a maltose content of 30%-80% on a dry basis.

[0020] Wherein, the warm water described in step A1 is set to 20°C-50°C, and the soaking time is set to 1h-5h.

[0021] The high temperature and high humidity environment described in step A2 is an environment of 20-50° C., and is sprayed with pure water 1-5 times a day.

[0022] Wherein, the drying condition of the oven described in step A3 is 50°C-60°C, the drying time is 5h-8h, and the roller mill grinds to a particle size range of 0.2mm-1.0mm.

[0023] Wherein, the soaking time described in step B1 is set to 4h-10h.

[0024] Wherein, the two rice steaming times described in step B2 are both controlled within 2min-20min.

[0025] Wherein, in step C1, based on the solid finished product base, the ratio of rice to malt is 10:1, the amount of saccharifying enzyme added is 1-6 KU / kg, the liquefaction temperature is 20°C-80°C, and the liquefaction time is 2min-20min.

[0026] Wherein, in step C1, based on the solid raw material base, the ratio of glutinous rice to barley is 10:2, the amount of saccharifying enzyme added is 1-6 KU / kg, the liquefaction temperature is 20°C-80°C, and the liquefaction time is 2min-20min.

[0027] Wherein, in step C2, the added amount of plant amylase is 0.01%-0.5%, the added amount of debranching amylase is 0.01%-0.08%, the temperature of saccharification treatment is 20°C-80°C, and the time of saccharification treatment is 2h-10h.

[0028] Wherein, in the step C4, the syrup is boiled and concentrated in a pot to a water content of 10%-40%.

[0029] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0030] 1. In the present invention, saccharifying enzyme, plant amylase and debranching enzyme are cross-used. At the beginning, saccharifying enzyme can quickly decompose starch chains to form short-chain starches and syrups, thereby increasing the amount of fermentable sugars. Subsequently, plant amylase further hydrolyzes these short-chain starches to produce smaller maltose molecules, thereby improving the efficiency of saccharification.

[0031] 2. In the present invention, plant amylase specifically acts on the hydrolysis of maltose, which can effectively increase the proportion of glucose and other monosaccharides in the final product. At the same time, debranching amylase can degrade polysaccharides, enriching the types of sugars, thereby improving the flavor and texture of maltose.

[0032] 3. In the present invention, during the saccharification process, the reaction zones of saccharifying enzyme and plant amylase are separated so that the appropriate enzyme mixture can work at a relatively low temperature, thereby saving energy consumption and reducing the effect of heat damage on the enzyme. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is a schematic diagram of the overall process of the present invention. DETAILED DESCRIPTION

[0034] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0035] Embodiment 1, refer to Figure 1 , a maltose production process, comprising the following steps:

[0036] Step A: germination of barley;

[0037] Step A1: sort and wash, select barley with full grains and no insects, and soak it in warm water at 20℃ for 5h;

[0038] Step A2: malting, put the soaked barley into a basket, cover it with gauze to germinate, rinse it with pure water 3 times a day, and after the barley germinates and turns white, spread it into a 1 cm thickness in a shallow dish, cover it with plastic film, place it in an environment of 50°C, and spray it with pure water 5 times a day to maintain humidity;

[0039] Step A3: Crushing: Spread the fully germinated malt in a layer in an oven, dry it at 50°C for 8 hours, and then grind it;

[0040] Step B: Cook glutinous rice;

[0041] Step B1: Soaking: soak the glutinous rice in clean water, with the water level 10 cm higher than the rice layer, for 10 hours;

[0042] Step B2: Steaming the rice: Rinse the soaked glutinous rice with water, drain it slightly and steam it in a steamer. After the steam is sufficient, steam for 2 minutes; sprinkle clean water on the rice layer and steam for another 30 minutes until the rice grains are swollen and shiny, loose and soft, and not sticky when chewed.

[0043] Step B3: Cooling: taking the cooked steamed glutinous rice out of the steamer and placing it at room temperature for 12 hours until it is completely cooled. During the cooling period, the steamed glutinous rice is not in direct contact with air.

[0044] Step C: mixing process;

[0045] Step C1: liquefaction; add fresh malt to a portion of rice, wherein the ratio of rice to malt is 10:1 based on the solid product basis;

[0046] Then, add saccharifying enzyme at a ratio of 1 KU / kg of the total weight of the rice malt mixture and stir evenly, liquefy at 20° C. for 20 minutes to obtain a mixed raw material.

[0047] Step C2: saccharification, according to the total weight of the liquefied mixed raw materials, add 0.01% of plant amylase at the total weight, add 0.01% of debranching amylase at the total weight, mix well, and saccharify at 20° C. for 10 hours;

[0048] Step C3: filtration; filtering and taking the supernatant;

[0049] Step C4: boiling and concentrating: boiling and concentrating the syrup in a syrup pot until the water content is about 10%, and then obtaining maltose with a DE (glucose equivalent value) of about 8.5% and a maltose (on a dry basis) content of about 80%.

[0050] Example 2, refer to Figure 1 , a maltose production process, comprising the following steps:

[0051] Step A: germination of barley;

[0052] Step A1: sort and wash, select barley with full grains and no insects, and soak it in warm water at 50℃ for 1 hour;

[0053] Step A2: malting, put the soaked barley into a basket, cover it with gauze to germinate, rinse it with pure water 3 times a day, and when the barley sprouts and turns white, spread it into a thickness of 6 cm in a shallow dish, cover it with plastic film, place it in an environment of 20°C, and spray it with pure water once a day to maintain humidity;

[0054] Step A3: Crushing: Spread the fully germinated malt in a layer in an oven, dry it at 60°C for 5 hours, and then grind it;

[0055] Step B: Cook glutinous rice;

[0056] Step B1: Soaking: soak the glutinous rice in clean water, with the water level 40 cm above the rice layer, for 4 hours;

[0057] Step B2: Steaming the rice: Rinse the soaked glutinous rice with water, drain it slightly and steam it in a steamer. After the steam is sufficient, steam for 20 minutes; sprinkle clean water on the rice layer and steam for another 2 minutes until the rice grains are swollen and shiny, loose and soft, and not sticky when chewed.

[0058] Step B3: Cooling: taking the cooked steamed glutinous rice out of the steamer and placing it at room temperature for 8 hours until it is completely cooled. During the cooling period, the steamed glutinous rice is not in direct contact with air.

[0059] Step C: mixing process;

[0060] Step C1: liquefaction; add fresh malt to a portion of rice, wherein the ratio of glutinous rice to barley is 10:2 based on the solid raw material basis;

[0061] Then, add saccharifying enzyme at a ratio of 6 KU / kg of the total weight of the rice malt mixture and stir evenly, and liquefy at 80°C for 2 minutes to obtain a mixed raw material.

[0062] Step C2: saccharification, according to the total weight of the liquefied mixed raw materials, add plant amylase at a weight of 0.5% of the total weight, and add debranching starch enzyme at a weight of 0.08% of the total weight, mix well, and saccharify at 80° C. for 2 hours;

[0063] Step C3: filtration; filtering and taking the supernatant;

[0064] Step C4: boiling and concentrating: boiling and concentrating the syrup in a syrup pot until the water content is about 40%, and then obtaining maltose with a DE (glucose equivalent value) of about 2.5% and a maltose (on a dry basis) content of about 30%.

[0065] Example 3, refer to Figure 1 , a maltose production process, comprising the following steps:

[0066] Step A: germination of barley;

[0067] Step A1: sort and wash, select barley with full grains and no insects, and soak it in warm water at 35℃ for 3h;

[0068] Step A2: malting, put the soaked barley into a basket, cover it with gauze to germinate, rinse it with pure water 3 times a day, and after the barley germinates and turns white, spread it into a thickness of 3 cm in a shallow dish, cover it with plastic film, place it in an environment of 50°C, and spray it with pure water 3 times a day to maintain humidity;

[0069] Step A3: Crushing: Spread the fully germinated malt in a layer in an oven, dry it at 60°C for 5 hours, and then grind it;

[0070] Step B: Cook glutinous rice;

[0071] Step B1: Soaking: soak the glutinous rice in clean water, with the water level 20 cm above the rice layer, for 6 hours;

[0072] Step B2: Steaming the rice: Rinse the soaked glutinous rice with water, drain it slightly and steam it in a steamer. After the steam is sufficient, steam for 10 minutes; sprinkle clean water on the rice layer and steam for another 20 minutes until the rice grains are swollen and shiny, loose and soft, and not sticky when chewed.

[0073] Step B3: Cooling, taking the cooked glutinous rice out of the steamer and placing it at room temperature for 10 hours until it is completely cooled. During the cooling period, the glutinous rice is not in direct contact with air.

[0074] Step C: mixing process;

[0075] Step C1: liquefaction; add fresh malt to a portion of rice, wherein the ratio of rice to malt is 10:1 based on the solid product basis;

[0076] Then, saccharifying enzyme was added in a ratio of 2.5 KU / kg of the total weight of the rice malt mixture, and stirred evenly, and liquefied at 70° C. for 15 minutes to obtain a mixed raw material.

[0077] Step C2: saccharification, according to the total weight of the liquefied mixed raw materials, add plant amylase at a weight of 0.25% of the total weight, and add debranching starch enzyme at a weight of 0.04% of the total weight, mix well, and saccharify at 55° C. for 1 hour;

[0078] Step C3: filtration; filtering and taking the supernatant;

[0079] Step C4: boiling and concentrating: boiling and concentrating the syrup in a syrup pot until the water content is about 40%, and then obtaining maltose with a DE (glucose equivalent value) of about 2.5% and a maltose (on a dry basis) content of about 30%.

[0080] Specifically, the saccharifying enzyme includes α-amylase, the plant amylase includes β-amylase, and the debranching enzyme includes pullulanase.

[0081] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A maltose production process, characterized in that: The following steps are involved: Step A: germination of barley; Step A1: sort and clean barley with full grains and no insects, and soak it in warm water; Step A2: malting, put the soaked barley into a basket, cover it with gauze to germinate, rinse it with pure water 1-5 times a day, transfer it to a shallow plate after the barley germinates and turns white, spread it into a thickness of 1cm-6cm, cover it with plastic film, and maintain a high temperature and high humidity environment until it is fully germinated; Step A3: Crushing: Spread the fully germinated malt in a layer in an oven, dry it and grind it; Step B: Cook glutinous rice; Step B1: soaking, soaking the glutinous rice in clean water, with the water surface 10cm-40cm higher than the rice layer, soaking for a period of time, pouring out the soaking water, then rinsing the soaked glutinous rice with water and draining; Step B2: Steaming the rice: After draining, steam the rice in a steamer. When the steam is sufficient, set a timer to steam for a certain period of time. Sprinkle clean water on the rice layer and steam it for a while until the rice grains are puffy and shiny, loose and soft, and not sticky when chewed. Step B3: Cooling: taking the cooked steamed glutinous rice out of the steamer and placing it at room temperature for 8-12 hours until it is completely cooled. During the cooling period, the steamed glutinous rice is not in direct contact with air. Step C: mixing process; Step C1: liquefaction: Take a portion of rice, add fresh malt and saccharifying enzyme, stir evenly, heat and liquefy to obtain a mixed raw material, Step C2: saccharification, adding plant amylase and debranching starch enzyme to the liquefied mixed raw materials, mixing and saccharifying; Step C3: filtration; filtering and taking the supernatant; Step C4: boiling and concentrating: boiling and concentrating in a syrup pot to obtain maltose having a glucose equivalent value of 2.5%-8.5% and a maltose content of 30%-80% on a dry basis.

2. A maltose production process as claimed in claim 1, characterized in that: The temperature described in step A1 is set to 20° C.-50° C., and the soaking time is set to 1 h-5 h.

3. A maltose production process as claimed in claim 1, characterized in that: The high temperature and high humidity environment described in step A2 is an environment of 20-50° C., and is sprayed with pure water 1-5 times a day.

4. A maltose production process as claimed in claim 1, characterized in that: The drying condition of the oven described in step A3 is 50° C.-60° C., the drying time is 5 h-8 h, and the roller mill grinds to a particle size range of 0.2 mm-1.0 mm.

5. A maltose production process as claimed in claim 1, characterized in that: The soaking time described in step B1 is set to 4h-10h.

6. A maltose production process as claimed in claim 1, characterized in that: The two rice steaming times described in step B2 are both controlled within 2min-20min.

7. A maltose production process as claimed in claim 1, characterized in that: In step C1, based on the solid finished product base, the ratio of rice to malt is 10:1, the amount of saccharifying enzyme added is 1-6 KU / kg, the liquefaction temperature is 20°C-80°C, and the liquefaction time is 2min-20min.

8. A maltose production process as claimed in claim 1, characterized in that: In step C1, based on the solid raw material base, the ratio of glutinous rice to barley is 10:2, the amount of saccharifying enzyme added is 1-6 KU / kg, the liquefaction temperature is 20°C-80°C, and the liquefaction time is 2min-20min.

9. A maltose production process as claimed in claim 7 or 8, characterized in that: In step C2, the added amount of plant amylase is 0.01%-0.5%, the added amount of debranching amylase is 0.01%-0.08%, the temperature of saccharification treatment is 20°C-80°C, and the time of saccharification treatment is 2h-10h.

10. A maltose production process as claimed in claim 9, characterized in that: In step C4, the syrup is boiled and concentrated in a pot until the water content is 10% to 40%.

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