Preparation method of anti-crystallization M70 malt syrup

Abstract

The invention discloses a preparation method of anti-crystallization M70 malt syrup, and belongs to the technical field of corn deep processing and starch sugaring. The preparation method comprises the following steps: (1) performing size mixing, spray liquefaction, secondary spray enzyme deactivation and saccharification on corn starch to obtain saccharified feed liquid; (2) adding medium-temperature amylase or fungal alpha amylase into the saccharified feed liquid, carrying out decomposition reaction, and ending the decomposition reaction when the iodine value of the sugar liquid is less than or equal to 0.1 to obtain decomposed feed liquid; (3) carrying out deslagging, decoloration and ion exchange on the decomposed feed liquid to obtain ion exchange feed liquid; (4) carrying out ultrafiltration membrane filtration on the ion exchange material liquid to obtain material liquid subjected to membrane filtration; (5) evaporating and concentrating the material liquid subjected to membrane filtration to obtain concentrated sugar liquid; and (6) cooling the concentrated sugar liquid through a heat exchanger, and conveying the cooled concentrated sugar liquid to a canning process to obtain the anti-crystallization M70 malt syrup. The obtained M70 malt syrup is clear and transparent, turbid and crystallization phenomena cannot be generated, the problem that M70 syrup is prone to crystallization is solved, and remarkable economic benefits are achieved.

Description

Technical Field

[0001] The invention relates to a method for preparing anti-crystallization M70 maltose syrup, and belongs to the technical field of corn deep processing and starch sugar making. Background Art

[0002] M70 maltose syrup is a product with maltose as the main ingredient. Its maltose content is more than 70%. It is made from starch through liquefaction, saccharification, decolorization, filtration, concentration and other processes. The characteristics of M70 maltose syrup include low moisture absorption, high moisture retention, mild and moderate sweetness, good antioxidant properties, moderate viscosity and good chemical stability. It is widely used in candy, cold drinks, dairy products, beer, jelly, baked goods, condiments, enzyme preparations, convenience foods, meat products and other industries.

[0003] The conventional production of M70 maltose syrup generally adopts a lower initial DE value and uses an exo-beta amylase for saccharification. This process will result in residual macromolecular sugar chains in the syrup at the end of saccharification. The higher the maltose content of the M70 product, the lower the initial DE value, and the more serious the problem of macromolecular residues. These macromolecular sugars will age and form tiny particles during storage, which will become the starting point for maltose crystallization. The refining of syrup usually only involves activated carbon decolorization and resin decolorization, which cannot completely refine the sugar solution, and some tiny impurities are likely to remain, which will also become the starting point for crystallization. If a suitable temperature change is encountered at this time, maltose will crystallize very easily.

[0004] Therefore, the quality of M70 maltose syrup produced by traditional methods is unstable, and the syrup is prone to turbidity and crystallization during storage. The higher the maltose content, the more serious the problem, especially for varieties with a maltose content of more than 75%. In severe cases, the syrup solidifies and is difficult to pour out, affecting its use. There are constant complaints about product quality, which has become a major problem that plagues production companies. Summary of the invention

[0005] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a method for preparing anti-crystallization M70 maltose syrup, which can solve the problem that M70 syrup is easy to crystallize, is cheap and efficient, and has significant economic benefits.

[0006] In order to solve the above technical problems, the technical solutions provided by the present invention are as follows: A method for preparing anti-crystallization M70 maltose syrup comprises the following steps: (1) slurrying corn starch, spraying liquefaction, second spraying enzyme inactivation, and saccharification to obtain saccharification liquid; (2) adding medium-temperature amylase or fungal α-amylase to the saccharification liquid to carry out the decomposition reaction, and the decomposition liquid is obtained when the iodine value of the sugar liquid is ≤0.1; (3) removing slag, decolorizing and separating the decomposed liquid to obtain a separated liquid; (4) filtering the ion exchange liquid through an ultrafiltration membrane to obtain a membrane filtered liquid; (5) Evaporating and concentrating the liquid after membrane filtration to obtain concentrated sugar solution; (6) The concentrated sugar solution is cooled by a heat exchanger and transported to the canning process to obtain anti-crystallization M70 maltose syrup.

[0007] Furthermore, in step (1), the corn starch is slurried to 16-20 Baume; the temperature of the spray liquefaction is 105-110°C; the temperature of the second spray enzyme inactivation is ≥140°C, and the enzymes added for saccharification are β-amylase and pullulanase.

[0008] Furthermore, in step (1), the maltose content in the saccharification liquid is ≥ 70%.

[0009] Furthermore, in step (2), the addition amount of the medium-temperature amylase or fungal α-amylase is 1000-5000U / kg dry matter. In the production of M70 maltose syrup, large molecular sugar chains will remain. During the storage of the syrup, large molecular sugars are prone to aging and regeneration, and the formation of fine particles will not only cause syrup turbidity, but also become the starting point of maltose crystallization, serve as seeds for maltose crystallization, and aggravate the crystallization of maltose. Therefore, medium-temperature amylase or fungal α-amylase is added to the saccharification liquid to decompose the large molecular sugar chains, obtain small molecular oligosaccharides, and reduce the crystallization of maltose.

[0010] Furthermore, in step (2), the decomposition reaction time is 4-24 hours.

[0011] Furthermore, in step (2), the iodine value detection method refers to the method in "W0116-03-6-01-287 Iodine Value Inspection Operation Standard (Trial Operation)" of Tsingtao Brewery Co., Ltd.

[0012] Furthermore, in step (4), the pore size of the ultrafiltration membrane is 50-300 nm. Ultrafiltration before sugar liquid concentration can remove tiny impurity particles mixed in maltose syrup, thus avoiding maltose crystallization with tiny impurity particles as seed crystals.

[0013] Furthermore, in step (5), the evaporation apparatus is a common multiple-effect or single-effect evaporator; and the evaporation temperature is > 60°C.

[0014] Furthermore, in step (5), the concentration of the concentrated sugar solution is 70-85%.

[0015] Furthermore, in step (6), the heat exchanger is a plate heat exchanger; and the cooling speed is: cooling the syrup to below 30°C within 10 seconds. After the evaporation and concentration of the syrup is canned, the temperature is slowly cooled down, and the maltose slowly changes from an unsaturated state to a saturated state. The maltose in the saturated state is very easy to start crystallization under the state of slow cooling. Therefore, the present invention skips the crystallization starting temperature area by rapidly cooling down, thereby curbing the start of crystallization.

[0016] The technical principle of the present invention is: there are tiny impurities in the M70 maltose syrup produced by the traditional process, and these tiny impurities can become the starting point of maltose crystallization and play the role of crystal seeds; and in the production of M70 maltose syrup, a lower initial liquefaction DE value is usually used to increase the maltose content, and high-temperature spraying is performed after liquefaction to inactivate the amylase, resulting in a large amount of macromolecular sugars remaining in the feed liquid, and at the same time, the saccharification enzyme of M70 is an exo-beta amylase, which is powerless for non-completely linear macromolecular sugars, and these macromolecular sugars are easy to age and regenerate during the storage of the syrup, generating fine particles, which not only cause the syrup to be turbid, but also act as crystal seeds for maltose crystallization, aggravating the crystallization of maltose. Therefore, the present invention hydrolyzes the long-chain molecules remaining in M70, avoids the generation of fine particles due to aging and regeneration of the syrup, and removes the tiny impurity particles doped in the maltose syrup by ultrafiltration, and removes the possibility of impurities as crystal seeds to the greatest extent. In addition, the syrup after evaporation and concentration has been slowly cooled down after canning, and the maltose slowly changes from an unsaturated state to a saturated state. The maltose in the saturated state is very easy to start crystallization when the temperature is slowly reduced. Therefore, the present invention skips the crystallization starting temperature area by rapidly cooling down, thereby curbing the start of crystallization, thereby solving the problem of crystallization of M70 syrup.

[0017] Compared with the prior art, the present invention has the following beneficial effects: (1) The M70 maltose syrup obtained by the method of the present invention is clear and transparent, and will not produce turbidity or crystallization. It greatly prolongs the shelf life, improves product quality and use effect, solves the problem that M70 syrup is easy to crystallize, is cheap and efficient, and has significant economic benefits.

[0018] (2) The present invention hydrolyzes the residual long-chain molecules in M70 to avoid the generation of fine particles due to aging of the syrup, and removes the tiny impurity particles mixed in the maltose syrup by ultrafiltration, thereby eliminating the possibility of impurities acting as crystal seeds to the greatest extent.

[0019] (3) The present invention skips the crystallization starting temperature region by rapidly cooling, thereby suppressing the start of crystallization and solving the problem that maltose in a saturated state is very likely to start crystallization when the temperature is slowly reduced. DETAILED DESCRIPTION

[0020] Example 1 A method for preparing anti-crystallization M70 maltose syrup comprises the following steps: (1) slurrying corn starch to 18 Baume, spraying liquefaction at 105°C, spraying enzyme deactivation at 140°C, adding β-amylase and pullulanase to saccharify until the maltose content is 72%, and obtaining saccharification liquid; (2) adding medium-temperature amylase to the saccharification liquid at an amount of 2000 U / kg dry sugar, and carrying out the decomposition reaction for 12 hours until the iodine value of the sugar liquid reaches 0.08, thereby obtaining the decomposition liquid; (3) removing slag, decolorizing and separating the decomposed liquid to obtain a separated liquid; (4) filtering the ion exchange liquid through an ultrafiltration membrane having a pore size of 100 nm to obtain the liquid after membrane filtration; (5) Evaporating and concentrating the liquid after membrane filtration to a solution concentration of 75% to obtain a concentrated sugar solution; (6) The concentrated sugar solution is cooled by a plate heat exchanger to 29°C within 10 seconds and transported to the canning process to obtain anti-crystallization M70 maltose syrup.

[0021] Example 2 A method for preparing anti-crystallization M70 maltose syrup comprises the following steps: (1) adjusting corn starch to 18 Baume, spraying liquefaction at 105°C, spraying enzyme twice at 145°C, adding β-amylase and pullulanase to saccharify until the maltose content is 70%, and obtaining saccharification liquid; (2) Adding fungal α-amylase to the saccharification liquid at an amount of 3000 U / kg dry sugar, the decomposition reaction was carried out for 12 hours until the iodine value of the sugar liquid reached 0.06, and the decomposition liquid was obtained; (3) removing slag, decolorizing and separating the decomposed liquid to obtain a separated liquid; (4) filtering the ion exchange liquid through an ultrafiltration membrane with a pore size of 200 nm to obtain the liquid after membrane filtration; (5) Evaporating and concentrating the liquid after membrane filtration to a solution concentration of 75% to obtain a concentrated sugar solution; (6) The concentrated sugar solution is cooled through a plate heat exchanger to 28°C within 10 seconds and transported to the canning process to obtain anti-crystallization M70 maltose syrup.

[0022] Example 3 A method for preparing anti-crystallization M70 maltose syrup comprises the following steps: (1) slurrying corn starch to 18 Baume, spraying liquefaction at 105°C, spraying enzyme deactivation at 150°C, adding β-amylase and pullulanase to saccharify until the maltose content is 75%, and obtaining saccharification liquid; (2) Adding fungal α-amylase to the saccharification liquid at an amount of 1000 U / kg dry sugar, and carrying out the decomposition reaction for 24 hours until the iodine value of the sugar liquid reaches 0.07, thereby obtaining the decomposition liquid; (3) removing slag, decolorizing and separating the decomposed liquid to obtain a separated liquid; (4) filtering the ion exchange liquid through an ultrafiltration membrane with a pore size of 50 nm to obtain the liquid after membrane filtration; (5) Evaporating and concentrating the liquid after membrane filtration to a solution concentration of 75% to obtain a concentrated sugar solution; (6) The concentrated sugar solution is cooled by a plate heat exchanger to 29°C within 10 seconds and transported to the canning process to obtain anti-crystallization M70 maltose syrup.

[0023] Example 4 A method for preparing anti-crystallization M70 maltose syrup comprises the following steps: (1) slurrying corn starch to 18 Baume, spraying liquefaction at 110°C, spraying enzyme deactivation at 140°C, adding β-amylase and pullulanase to saccharify until the maltose content is 72%, and obtaining saccharification liquid; (2) Adding fungal α-amylase to the saccharification liquid at an amount of 5000 U / kg dry sugar, the decomposition reaction was carried out for 4 hours until the iodine value of the sugar liquid reached 0.02, and the decomposition liquid was obtained; (3) removing slag, decolorizing and separating the decomposed liquid to obtain a separated liquid; (4) filtering the ion exchange liquid through an ultrafiltration membrane with a pore size of 300 nm to obtain the liquid after membrane filtration; (5) Evaporating and concentrating the liquid after membrane filtration to a solution concentration of 75% to obtain a concentrated sugar solution; (6) The concentrated sugar solution is cooled through a plate heat exchanger to 28°C within 10 seconds and transported to the canning process to obtain anti-crystallization M70 maltose syrup.

[0024] Experimental Example 1 The crystallization-resistant M70 maltose syrup of Examples 1-4 and the commercially available syrup samples were placed in transparent wide-mouth bottles, and 3 parallel samples were taken from each group and placed in a sample cabinet, which was placed in a finished product warehouse, and observed after 12 months. The observation results are listed in Table 1.

[0025] Table 1. Status of crystallization-resistant M70 maltose syrup and commercial product syrup samples It can be seen from Table 1 that after the anti-crystallization M70 maltose syrup of Examples 1-4 of the present invention was placed for 12 months, the solution was clear and transparent, without turbidity and block crystals, while after the commercially available product syrup was placed for 12 months, the solution was no longer clear and transparent, and was turbid, with block crystals, which caused the syrup to lose fluidity in severe cases and could not be used. Therefore, the M70 maltose syrup obtained by the present invention is clear and transparent, does not produce turbidity or crystallization, greatly prolongs the shelf life, improves product quality and use effect, solves the problem of easy crystallization of M70 syrup, is cheap and efficient, and has significant economic benefits.

Claims

1. A method for preparing anti-crystallization M70 maltose syrup, characterized in that: The steps include: (1) slurrying corn starch, spraying liquefaction, second spraying enzyme inactivation, and saccharification to obtain saccharification liquid; (2) adding medium-temperature amylase or fungal α-amylase to the saccharification liquid to carry out the decomposition reaction, and the decomposition liquid is obtained when the iodine value of the sugar liquid is ≤0.1; (3) removing slag, decolorizing and separating the decomposed liquid to obtain a separated liquid; (4) filtering the ion exchange liquid through an ultrafiltration membrane to obtain a membrane filtered liquid; (5) Evaporating and concentrating the liquid after membrane filtration to obtain concentrated sugar solution; (6) The concentrated sugar solution is cooled by a heat exchanger and transported to the canning process to obtain anti-crystallization M70 maltose syrup.

2. The method for preparing the anti-crystallization M70 maltose syrup according to claim 1, characterized in that: In step (1), the corn starch is slurried to 16-20 Baume; the temperature of the spray liquefaction is 105-110°C; and the temperature of the second spray enzyme inactivation is ≥140°C.

3. The method for preparing the anti-crystallization M70 maltose syrup according to claim 1, characterized in that: In step (1), the maltose content in the saccharification liquid is ≥ 70%.

4. The method for preparing the anti-crystallization M70 maltose syrup according to claim 1, characterized in that: In step (2), the addition amount of the mesophilic amylase or fungal alpha amylase is 1000-5000 U / kg dry matter.

5. The method for preparing the anti-crystallization M70 maltose syrup according to claim 1, characterized in that: In step (2), the decomposition reaction time is 4-24 hours.

6. The method for preparing the anti-crystallization M70 maltose syrup according to claim 1, characterized in that: In step (4), the pore size of the ultrafiltration membrane is 50-300 nm.

7. The method for preparing the anti-crystallization M70 maltose syrup according to claim 1, characterized in that: In step (5), the concentration of the concentrated sugar solution is 70-85%.

8. The method for preparing the anti-crystallization M70 maltose syrup according to claim 1, characterized in that: In step (6), the heat exchanger is a plate heat exchanger; the cooling rate is: cooling the syrup to below 30° C. within 10 seconds.

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