CN101665843A - Method for preparing barley maltsyrup by using wheat flour - Google Patents
Method for preparing barley maltsyrup by using wheat flour Download PDFInfo
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Abstract
The invention relates to a method for preparing barley maltsyrup by using wheat flour. The method comprises the following steps: after wheat gluten is extracted from wheat flour, screening obtained starch milk; concentrating the starch milk by a concentration separator; conditioning the starch milk; adjusting the pH value of the starch milk; introducing high temperature resistant alpha-amylase forspray liquefaction, laminar insulation and cooling on the starch milk; saccharifying the starch milk by saccharifying enzyme, and inactivating enzyme; adding flocculant and filter aid for filtration;decoloring the starch milk by adding activated carbon; filtering the starch milk to obtain clear filtrate; carrying out cation resin exchange and cathode resin exchange of the filtrate; reducing pressure and distilling the filtrate; inspecting quality of the filtrate; measuring and packaging the filtrate. The method solves the problems that the syrup cannot be filtered, and the finished product syrup has poor clarity in a process for manufacturing a finished product barley maltsyrup by using wheat A-type starch and B-type starch. The method saves rectification separation and drying processesof starch, and reduces the numbers of liquefaction times in sugaring, improves the syrup yield by 15 percent, has simple process and standard syrup quality, and reduces manufacturing cost and environmental pollution.
Description
Technical field
The present invention relates to starch and Dian Fentang production technology, particularly whole meal flour is proposed the method that the mixing starch breast of gained behind the gluten powder is produced (comprising A-type starch, B-type starch, soluble proteins, piperylene etc.) malt syrup.
Background technology
Make the raw material production Dian Fentang with whole meal flour, in actual production, a lot of difficult problems are arranged.Say that technically technology is immature.Can not produce qualified finished product syrup, the traditional method of present industrial use is all emphasized purity of starch, requires few as far as possible fatty, protein, wheat starch contain more lipoid substance, and form a kind of complex compound with amylose starch, structure in the shape of a spiral, tissue tight, liquefaction difficulty.Wheat starch contains: A-type starch, B-type starch.B-type starch granules is little, all below 10 microns, combines closelyr with piperylene, and the viscosity of piperylene is general proteinic 20 times, is made into starch milk, forms very heavy-gravity solution, and during steam ejection liquefaction, foam is a lot, and it is thoroughly up to standard to be difficult to liquefy.So wheat starch all requires three enzyme-added, three injections, temperature will be brought up to 135 ℃, just can reach the liquefaction standard, even it is up to standard to liquefy, also exists filtration velocity slow, problems such as liquid glucose clarity difference.Even select for use the syrupy difficulty of purified A-type Starch Production also than W-Gum difficulty, and technology, equipment complexity, present production technique does not pass a test, so do not select for use wheat starch to do the sugaring raw material.In the prior art, the production method of malt syrup generally is by enzymatic hydrolysis starch, its production technique, and main flow process is as follows: starch milk sizes mixing-liquefies-cools off-saccharification-heating and filtering-decolouring-ion-exchange-vacuum concentration-finished product.In this way, wheat starch can't be produced malt syrup, and at present, China does not also have a family to use the syrupy enterprise that manufactures a finished product of the enterprise of wheat starch production malt syrup, more useless wheat A-type starch, B-type starch, mixing starch breast.
The most Martin's method production technique of China's wheat starch with Martin's method or improvement.The rate of recovery of wheat starch only reaches 60～62%, and starch content is up to 76% in the flour, and this explanation has the starch about 15%, 2% piperylene to be separated, and handles as tankage, feed, causes environmental pollution and waste of raw materials.Utilize this technology, can improve 15% yield.
The processing units ability of China's whole meal flour production exceeds 40%, though the price steadiness of flour, slack market, all there is the purpose of requirement deep processing in a lot of flour enterprises.This is the realistic meaning of this technology of research.
Summary of the invention
The purpose of this invention is to provide a kind of method of producing malt syrup with whole meal flour, this method has solved prior art can not be with the problem of wheat starch production malt syrup, with the whole meal flour is raw material, mixing starch breast with wheat A-type starch, B-type starch, piperylene and multiple solvend, saved the starch separation, dehydration, operations such as oven dry (the muscle water of washing one's face reduces 40%), the Technology of producing malt syrup.A kind of production method with wheat B-type Starch Production high quality malt syrup is provided.
The present invention is a raw material with wheat mixing starch breast, by the effect of enzyme, is aided with the high-temperature injection liquefaction technology, with twice enzyme-added spray technology, replaces wanting in the past enzyme-added, as to spray for three times technology three times.For guaranteeing liquefaction thoroughly, high temperature resistant α-Dian Fenmei adds at twice, and strict control holding temperature is conscientiously observed, liquefaction degree and iodine colour response (best with red-purple, but preliminary judgement DE value content.) liquefaction process destroyed the starch molecule key the starch granules from integral body, for saccharification is prepared, solution after the liquefaction, work in coordination with barley beta-amylase, Pullulanase, the proceed step by step saccharification, its operative temperature, PH and time, need adjust to the top condition of various enzyme effects, these parameters need to decide according to the performance of used substrate source, enzyme, dry concentration.
The present invention has used diatomite, perlite, bentonite flocculating aids and chitosan flocculant, makes impurity flocculation and flocculating aids be filtered out together, has solved filtering sugar solution by using speed and liquid glucose clarity problem.
The present invention feeds intake wheat A-type starch and past together as reinforced down wheat B-type starch, and B-starch is all utilized, and flour reaches 73% to starch recoveries; Starch reaches 115% to the yield of sugar, meets the policy requirements of energy-saving and emission-reduction.This technology, part can be at W-Gum, uses for reference when broken rice is raw material sugaring slurry.
Provided by the inventionly a kind ofly produce the method for malt syrup with whole meal flour, it is characterized in that: this method comprises the steps:
1. get whole meal flour and water and place container to stir, with flour He Shui with becomes dough, proof, wash the dough after proofing with water, gluten and starch milk, gluten is dried, must gluten powder, wherein starch milk is standby;
2. the starch milk that step 1 is standby is crossed twice sieve, and the starch milk behind the sieve concentrates or place the taper storage tank with the concentrating and separating machine with starch milk, and precipitation the supernatant liquor sucking-off, must concentrate starch milk, and is standby;
3. the concentrated starch milk that step 2 is standby places storage tank, regulates pH value with yellow soda ash, imports high temperature resistant α-Dian Fenmei, stir steam ejection liquefaction, flash distillation, secondary imports high temperature resistant α-Dian Fenmei, the laminar flow insulation, and the iodine colour response is red-purple, pump into plate-type heat exchanger, cooling is regulated pH value with yellow soda ash, import barley beta-amylase and Pullulanase again, saccharification gets malt amylase liquid, and is standby;
4. the malt amylase liquid that step 3 is standby places container, and the heating enzyme that goes out adds super-cell and chitosan flocculant, stirs, and filters, and filtrate is used activated carbon decolorizing twice again, and the secondary filtration Fructus Hordei Germinatus liquid glucose that must decolour is standby;
5. positive resin is pressed in the decolouring Fructus Hordei Germinatus liquid glucose cooling that step 4 is standby, negative resin, and positive resin, negative resin exchange flow process exchanges, and flow control is at 3～4 times/h of amount of resin, and the liquid glucose heating after the exchange is checked and filtered, and gets pure clarification Fructus Hordei Germinatus liquid glucose, and is standby;
6. the pure clarification Fructus Hordei Germinatus liquid glucose that step 5 is standby places container, and reduction vaporization is concentrated to 75～80%, and storage tank is inserted in cooling, and quality test, metering packing are carried out in sampling promptly becomes the malt syrup finished product.
Preferably, a kind ofly produce the method for malt syrup with whole meal flour, it is characterized in that: this method comprises the steps:
1. get starch content in 65 parts in 100 parts of 75% above whole meal flours and water, place container to stir 1020 minutes in 100 parts of flour and 65 parts of water, with flour He Shui with become dough, normal temperature proofed 10 minutes-30 minutes, and the dough after proofing with 300 parts of-600 parts of washings comes out the starch in the dough after proofing, get starch milk and gluten, gluten is dried with airflow dryer, get gluten powder, wherein starch milk is standby;
2. the starch milk that step 1 is standby is crossed twice sieve, crosses 20 mesh sieves for the first time, crosses 120 mesh sieves for the second time, and the taper storage tank of resinizing in the starch milk after sieving places precipitates 12-24 hour, and the supernatant liquor sucking-off must concentrate starch milk, and concentration 30-35% is standby;
3. the concentrated starch milk that step 2 is standby places storage tank, regulate pH value to 6.0-6.5 with yellow soda ash, import 0.02 part of high temperature resistant α-Dian Fenmei, stirred 10-20 minute, steam ejection liquefaction, temperature are controlled at 105-120 ℃, flash distillation, import 0.02 part of high temperature resistant α-Dian Fenmei again, 90 ℃-100 ℃ insulations of laminar flow 1.5-2 hour, the iodine colour response is red-purple, pumps into plate-type heat exchanger, cool to 58-62 ℃, regulate pH value to 5.0-5.6 with yellow soda ash, import 0.01 part-0.02 part of 0.03 part-0.04 part of barley beta-amylase and Pullulanase again, saccharification 15 hours-24 hours, get malt amylase liquid, standby;
4. the malt amylase liquid that step 3 is standby places container, be warming up to 75 ℃ of-90 ℃ of enzymes that go out, add 0.08 part-0.10 part of 0.4 part-0.5 part of super-cell and chitosan flocculant, stirred 20 minutes-35 minutes, filter with nylon cloth, filtrate is used activated carbon decolorizing twice again, and the secondary filtration Fructus Hordei Germinatus liquid glucose that must decolour is standby;
5. the decolouring Fructus Hordei Germinatus liquid glucose that step 4 is standby cools to 40 ℃-50 ℃, by positive resins exchange and negative resin exchange and positive resins exchange and negative resin exchange, flow control is at 3～4 times/h of amount of resin, exchange back liquid glucose is heated to 60 ℃-80 ℃, filter with the nylon cloth inspection, get pure clarification Fructus Hordei Germinatus liquid glucose, standby;
6. the pure clarification Fructus Hordei Germinatus liquid glucose that step 5 is standby places container, uses the triple effect falling-film evaporator, and reduction vaporization is concentrated to 75%～80%, and cooling is cooled to 40 ℃-45 ℃, inserts storage tank, and quality test, metering packing are carried out in sampling promptly becomes the malt syrup finished product.
Most preferably be, a kind ofly produce the method for malt syrup with whole meal flour, it is characterized in that: this method comprises the steps:
1. get starch content in 65 parts in 100 parts of 75% above whole meal flours and water, place container to stir 15 minutes in 100 parts of flour and 65 parts of water, with flour He Shui with become dough, normal temperature proofs 20 minutes, and the dough after proofing with 500 parts of washings comes out the starch in the dough after proofing, get starch milk and gluten, gluten is dried with airflow dryer, get gluten powder, wherein starch milk is standby;
2. the starch milk that step 1 is standby is crossed twice sieve, crosses 20 order scalpings for the first time, crosses 120 order dusting covers for the second time, and the starch milk after sieving concentrates starch milk with the concentrating and separating machine, must concentrate starch milk, and is standby;
3. the concentrated starch milk that step 2 is standby places storage tank, yellow soda ash with 5% is regulated pH value to 6.2, import 0.02 part of high temperature resistant α-Dian Fenmei, stirred 15 minutes, carry out steam ejection liquefaction, temperature is controlled at 110 ℃, flash distillation, import 0.02 part of high temperature resistant α-Dian Fenmei again, 95 ℃ of insulations of laminar flow 2 hours, the iodine colour response is red-purple, pumps into plate-type heat exchanger then, cool to 62 ℃, regulate pH value to 5.6 with yellow soda ash, import 0.02 part of 0.04 part of barley beta-amylase and Pullulanase again, saccharification 20 hours, get the malt amylase liquid of 50% maltose content, standby;
4. the malt amylase liquid that step 3 is standby places container, heat to 85 ℃ of enzymes that go out, add 0.1 part of 0.5 part of 0.5 part of 0.5 part in flocculating aids diatomite and perlite and bentonite and chitosan flocculant, stirred 30 minutes, filter with nylon cloth, filtrate is regulated pH value to 5.2 with yellow soda ash, use activated carbon decolorizing twice again, take off the back gac with two for the first time, for the second time with new gac 0.8%/dry, the secondary filtration Fructus Hordei Germinatus liquid glucose that must decolour, standby;
5. the decolouring Fructus Hordei Germinatus liquid glucose that step 4 is standby cools to 45 ℃, by exchanging by positive resins exchange and negative resin and positive resins exchange and negative resin exchange, flow control is at 3 times/h of amount of resin, exchange qualified solution and be heated to 80 ℃, filter with the nylon cloth inspection, get pure clarification Fructus Hordei Germinatus liquid glucose, standby;
6. the pure clarification Fructus Hordei Germinatus liquid glucose that step 5 is standby places container, uses the triple effect falling-film evaporator, and reduction vaporization is concentrated to 80%, cools off rapidly with cold water, is cooled to 40 ℃, inserts storage tank, and quality test, metering packing are carried out in sampling promptly becomes the malt syrup finished product.
Described starch material is A-type starch, the B-type starch that proposes from whole meal flour, and the mixing starch breast of piperylene is the foreign matter content height, the raw material of viscosity maximum.
Described yellow soda ash chemical molecular formula: Na
2CO
3, molecular weight 105.99, popular name: soda ash.
Described α-fire resistant alpha-diastase adopts Bacillus licheniformis to cultivate through deep layer, and operations such as extraction are refining to form, and energy random hydrolysis starch produces soluble dextrins and oligosaccharide, and the over-drastic hydrolysis can produce a small amount of glucose and maltose.Purposes: high temperature resistant α-Dian Fenmei has excellent heat resistance, and it is industrial to be widely used in starch, alcohol, beer, monosodium glutamate, the destarch of brewageing, weave etc.; Outward appearance: brown liquid; Solvability: soluble in water.
Described Pullulanase is that Nanjing woods promise industry and trade is mainly managed green food additive, beer subsidiary material, Novi's letter zymin.The passivation of Promozyme 400L (Pullulanase) enzyme: the Wort boiling process adds when fermentation, then still has the part activity residual after the pasteurize.Main effect: cut off the tapping point of amylopectin and paste table, increase fermentable sugar content, improve the fermentation degree of beer.
Described barley beta-amylase is a barley 1, and 4-a-D dextran Fructus Hordei Germinatus lytic enzyme (EC3.2.1.2) is commonly called beta-amylase, by extracting in the barley.Beta-amylase is a kind of circumscribed amylase, and by 1 of hydrolysis irreducibility dextrin end, the catalysis of 4-a-D glucoside bond industry produces maltose continuously.This enzyme does not contain the a-amylase activity, can be used for liquefying starch and starches and produce high maltose syrup.The vigor of barley beta-amylase is represented DP ° (Diastatio Power) with the degree of saccharogenic power.A DP ° of unit is meant the non-reducing sugar that the enzyme sample solution of the 0.1mL of content 5% is produced, if with the 100mL substrate at 20 ℃ of reaction 1h, can enough reduce the needed enzyme amount of 5mL fehling's reagent.Barley beta-amylase vigor 〉=123DP °/g; In the Dian Fentang industry, barley beta-amylase can be produced serial malt syrup by starch saccharification from various raw materials such as corn, potato, wheat.Very highly purified malt syrup comprises at least 70% maltose, and glucose content is less than 2%, and fermentation degree reaches 90%, can be by the hydrolysis 1 that acts synergistically of barley-amylase and Pullulanase, and the 6-a-D glucoside bond through 24-48h, will be transformed through the starch of enzyme liquefaction.The typical addition of barley beta-amylase is the 0.6-1.22kg/t dry-matter.The high maltose syrup and the alap glucose syrup that contain 45%-60% maltose can make from the liquefying starch of acidifying and Production by Enzymes.Be used for such application, typical addition is the 0.12-0.36kg/t dry-matter, saccharification time 4-24h.The high conversion syrup of DE value 60%-63% contains 30%40% maltose and the glucose of 30%-38%, can utilize the synergy of barley beta-amylase and saccharifying enzyme easily to make from acidifying or enzyme process starch, and saccharification time is 12-24h usually.
Described laminar flow jar will be transformed, and strengthens insulation, and in the strict period, jar all has lower discharge port, and from the bottom discharging, it is timely that feed liquid goes out, and fully, material stock for producing qualified syrup, does not create conditions.
Described positive resin and negative resin are to be provided by Tianjin resin processing plant of Nankai University or Shanghai Resin Factory.
Described tap water is the tap water that meets national standard for drinking.
Starting material of the present invention are all commercially available.
Described steam ejection liquefaction, saccharification, sieve, concentrate and to be routine techniques.
Need to prove that method of the present invention is a kind of preferable preparation technique but is not limited to this; Product by the inventive method preparation has good stability.
The effect that the malt syrup that adopts the inventive method to make has strengthening the spleen and stomach, moistens the lung and relieve the cough; Can be used for treating deficiency of vital energy burnout, asthenia cold abdominalgia, the deficiency syndrome of the lung, chronic cough and disease such as breathe heavily for a long time.Have significant nourishing function, do not see any side effect.
The malt syrup of the inventive method manufacturing is a kind of broad-spectrum nutrition sugar products, the sugariness gentleness, and unique flavor is is easily digested and assimilated, and good palatability can be widely used in the foodstuffs industry such as fermentation, beverage, can, candy, cake, and medicine is made the Chinese patent medicine auxiliary material.Prevent that as temperature regulato, crystallization agent, stablizer, carrier, swelling agent etc. from having effect preferably.
The present invention compared with prior art has following advantage: 1, solved with the syrupy technology of whole meal flour malt.Mixing starch breast with wheat A-type starch, B-type starch, piperylene and multiple solvend is produced qualified finished product malt syrup.Expand the flour further technological processing way, enlarged the sugaring raw material.2, mix breast with wheat starch and produce syrup, saved starch sedimentation, separation, dehydration, baking operation.The muscle water of washing one's face reduces 40%.3, enzyme-added with three times, the liquefaction process of three injections, being improved to is twice enzyme-added, once injection.Also reduce once when being raw material and spray with corn.Save the energy, reduced cost.4, with wheat A, B-type starch, the mixing starch breast sugaring slurry of piperylene, also have 3% soluble material in the powder whey, mainly be Mierocrystalline cellulose, polyose, lipid, VITAMIN, mineral substance, enzyme and wheat pigment, these materials, be extraordinary nutrient substance, but concerning the processing syrup, be the impurity that to remove.The present invention's diatomite, perlite, bentonite flocculating aids; It is slow that chitosan flocculant has solved filtration velocity, and the liquid glucose clarity differs from two difficult problems, and cost is low, effective.5, solved with the syrupy difficult problem of B-type Starch Production.The B-type starch (about 15%) of doing tankage, feed originally, now feed intake as raw material, make flour improve 14% to starch recoveries, the yield of sugar improves 15%, and economic benefit is considerable, and cost is low, pollutes and lacks.
Specific embodiments
Embodiment 1
1. get starch content at 75% above whole meal flour 100kg and water 65kg, place container to stir 15 minutes in 100kg flour and 65kg water, with flour He Shui with become dough, normal temperature proofs 20 minutes, and the dough after proofing with the 500kg washing comes out the starch in the dough after proofing, get starch milk and gluten, gluten is dried with airflow dryer, get gluten powder, wherein starch milk is standby;
2. the starch milk that step 1 is standby is crossed twice sieve, crosses 20 order scalpings for the first time, crosses 120 order dusting covers for the second time, and the starch milk after sieving concentrates starch milk with the concentrating and separating machine, must concentrate starch milk, and is standby;
3. the concentrated starch milk that step 2 is standby places storage tank, regulate pH value to 6.2 with yellow soda ash, import high temperature resistant α-Dian Fenmei 0.02kg, stirred 15 minutes, carry out steam ejection liquefaction, temperature is controlled at 110 ℃, flash distillation, import high temperature resistant α-Dian Fenmei 0.02kg again, 95 ℃ of insulations of laminar flow 2 hours, the iodine colour response is red-purple, pumps into plate-type heat exchanger then, cool to 62 ℃, regulate pH value to 5.6 with yellow soda ash, import barley beta-amylase 0.04kg and Pullulanase 0.02kg again, saccharification 20 hours, get the malt amylase liquid of 50% maltose content, standby;
4. the malt amylase liquid that step 3 is standby places container, heat to 85 ℃ of enzymes that go out, add flocculating aids diatomite 0.5kg and perlite 0.5kg and bentonite 0.5kg and chitosan flocculant 0.1kg, stirred 30 minutes, filter with nylon cloth, filtrate is regulated pH value to 5.2 with yellow soda ash, use activated carbon decolorizing twice again, take off the back gac with two for the first time, for the second time with new gac 0.8%/dry, the secondary filtration Fructus Hordei Germinatus liquid glucose that must decolour, standby;
5. the decolouring Fructus Hordei Germinatus liquid glucose that step 4 is standby cools to 45 ℃, by exchanging by positive resins exchange and negative resin and positive resins exchange and negative resin exchange, flow control is at 3 times/h of amount of resin, exchange qualified solution and be heated to 80 ℃, filter with the nylon cloth inspection, get pure clarification Fructus Hordei Germinatus liquid glucose, standby;
6. the pure clarification Fructus Hordei Germinatus liquid glucose that step 5 is standby places container, uses the triple effect falling-film evaporator, and reduction vaporization is concentrated to 80%, cools off rapidly with cold water, is cooled to 40 ℃, inserts storage tank, and quality test, metering packing are carried out in sampling promptly becomes the malt syrup finished product.
Embodiment 2
1. get starch content at 75% above whole meal flour 100kg and water 65kg, place container to stir 30 minutes in 100kg flour and 65kg water, with flour He Shui with become dough, normal temperature proofs 20 minutes, and the dough after proofing with the 400kg washing comes out the starch in the dough after proofing, get starch milk and gluten, gluten is dried with airflow dryer, get gluten powder, wherein starch milk is standby;
2. the starch milk that step 1 is standby is crossed twice sieve, crosses 20 order scalpings for the first time, crosses 120 order dusting covers for the second time, the taper storage tank of resinizing in the starch milk after sieving places precipitates 24 hours winter, precipitates 12 hours summer, the supernatant liquor sucking-off, must concentrate starch milk, standby;
3. the concentrated starch milk that step 2 is standby places storage tank, regulate pH value to 6.2 with yellow soda ash, import high temperature resistant α-Dian Fenmei 0.02kg, stirred 10 minutes, carry out steam ejection liquefaction, the steam ejection liquefaction temperature is controlled at 110 ℃, flash distillation, import high temperature resistant α-Dian Fenmei 0.02kg again, laminar flow insulation 1.5 hours, the iodine colour response becomes red-purple, pumps into plate-type heat exchanger then, cool to 60 ℃, regulate pH value to 5.6 with yellow soda ash, import barley beta-amylase 0.04kg, Pullulanase 0.02kg again, saccharification 20 hours, get the malt amylase liquid of 50% maltose content, standby;
4. the malt amylase liquid that step 3 is standby places container, heat to 85 ℃ of enzymes that go out, add flocculating aids diatomite 0.4kg and perlite 0.4kg and bentonite 0.4kg and chitosan flocculant 0.1kg, stirred 30 minutes, filter with nylon cloth, filtrate is regulated pH value to 5.2 with yellow soda ash, use activated carbon decolorizing twice again, take off the back gac with two for the first time, for the second time with new gac 0.8%/dry, the secondary filtration Fructus Hordei Germinatus liquid glucose that must decolour, standby;
5. the decolouring Fructus Hordei Germinatus liquid glucose that step 4 is standby cools to 50 ℃, exchange by resin positive and negative, positive and negative exchange flow process, flow control is at 3 times/h of amount of resin, when the liquid glucose specific conductivity greater than 50us/cm, pH value is lower than 4.2, perhaps the little Huang of liquid glucose color and luster when the surface produces foam, can confirm that resin lost efficacy, exchange qualified solution and be heated to 80 ℃ then, filter with nylon cloth, get pure clarification Fructus Hordei Germinatus liquid glucose, standby;
6. the pure clarification Fructus Hordei Germinatus liquid glucose that step 5 is standby places container, uses the triple effect falling-film evaporator, reduction vaporization, be concentrated to 75～80%, cool off rapidly, be cooled to 40 ℃ with cold water, insert storage tank, quality test, metering packing are carried out in sampling promptly becomes the malt syrup finished product.
Embodiment 3
Malt syrup of the present invention is through animal acute toxicity test.Method is as follows:
The acute toxicity tests:
Get 12 small white mouses, be divided into two groups (A, B groups) at random, six every group.A is a test group, and B is a control group.The A group by 1/20 malt syrup of measuring of adult's dosage, transfers cold water to gavage respectively, normally feeds a continuous week.Stop using to give birth to after one day and kill, do every inspection.
To the organizing all not have and obviously change of general signs, body weight, outward appearance, behavior and the conscience of animal, spleen, lung, kidney, main organs such as dirty, with B group contrast (physiological saline group) no significant difference.
No apocleisis phenomenon behind the test group clothes malt syrup, the mental status is normal.
More than embodiments of the invention are had been described in detail, but described content only is preferred embodiment of the present invention, can not be considered to be used to limit practical range of the present invention.All equalizations of doing according to the present patent application scope change and improve etc., all should still belong within the patent covering scope of the present invention.
Claims (4)
1, a kind ofly produce the method for malt syrup with whole meal flour, it is characterized in that: this method comprises the steps:
1). get whole meal flour and water places container, stir, with flour He Shui with becomes dough, proof, wash the dough after proofing with water, gluten and starch milk, gluten is dried, must gluten powder, wherein starch milk is standby;
2). the starch milk that step 1) is standby, cross twice sieve, the starch milk behind the sieve concentrates or places the taper storage tank with the concentrating and separating machine with starch milk, and precipitation the supernatant liquor sucking-off, must concentrate starch milk, and is standby;
3). with step 2) standby concentrated starch milk places storage tank, regulates pH value with yellow soda ash, imports high temperature resistant α-Dian Fenmei, stir steam ejection liquefaction, flash distillation, secondary imports high temperature resistant α-Dian Fenmei, the laminar flow insulation, and the iodine colour response is red-purple, pump into plate-type heat exchanger, cooling is regulated pH value with yellow soda ash, import barley beta-amylase and Pullulanase again, saccharification gets malt amylase liquid, and is standby;
4). the malt amylase liquid that step 3) is standby places container, and the heating enzyme that goes out adds super-cell and chitosan flocculant, stirs, and filters, and filtrate is used activated carbon decolorizing twice again, and the secondary filtration Fructus Hordei Germinatus liquid glucose that must decolour is standby;
5). the decolouring Fructus Hordei Germinatus liquid glucose cooling that step 4) is standby, press positive resin, negative resin, positive resin, negative resin exchange flow process exchanges, and flow control is at 3～4 times/h of amount of resin, and the liquid glucose heating after the exchange is checked and filtered, and gets pure clarification Fructus Hordei Germinatus liquid glucose, and is standby;
6). the pure clarification Fructus Hordei Germinatus liquid glucose that step 5) is standby places container, and reduction vaporization is concentrated to 75～80%, and storage tank is inserted in cooling, and quality test, metering packing are carried out in sampling promptly becomes the malt syrup finished product.
2, according to claim 1ly produce the method for malt syrup with whole meal flour, it is characterized in that: this method comprises the steps:
1). get starch content in 65 parts in 100 parts of 75% above whole meal flours and water, place container to stir 1020 minutes in 100 parts of flour and 65 parts of water, with flour He Shui with become dough, normal temperature proofed 10 minutes-30 minutes, and the dough after proofing with 300 parts of-600 parts of washings comes out the starch in the dough after proofing, get starch milk and gluten, gluten is dried with airflow dryer, get gluten powder, wherein starch milk is standby;
2). the starch milk that step 1) is standby, cross twice sieve, cross 20 mesh sieves for the first time, cross 120 mesh sieves for the second time, the taper storage tank of resinizing in the starch milk after sieving places precipitates 12-24 hour, and the supernatant liquor sucking-off must concentrate starch milk, and concentration 30-35% is standby;
3). with step 2) standby concentrated starch milk places storage tank, regulate pH value to 6.0-6.5 with yellow soda ash, import 0.02 part of high temperature resistant α-Dian Fenmei, stirred 10-20 minute, steam ejection liquefaction, temperature are controlled at 105-120 ℃, flash distillation, import 0.02 part of high temperature resistant α-Dian Fenmei again, 90 ℃-100 ℃ insulations of laminar flow 1.5-2 hour, the iodine colour response is red-purple, pumps into plate-type heat exchanger, cool to 58-62 ℃, regulate pH value to 5.0-5.6 with yellow soda ash, import 0.01 part-0.02 part of 0.03 part-0.04 part of barley beta-amylase and Pullulanase again, saccharification 15 hours-24 hours, get malt amylase liquid, standby;
4). the malt amylase liquid that step 3) is standby places container, be warming up to 75 ℃ of-90 ℃ of enzymes that go out, add 0.08 part-0.10 part of 0.4 part-0.5 part of super-cell and chitosan flocculant, stirred 20 minutes-35 minutes, filter with nylon cloth, filtrate is used activated carbon decolorizing twice again, and the secondary filtration Fructus Hordei Germinatus liquid glucose that must decolour is standby;
5). the decolouring Fructus Hordei Germinatus liquid glucose that step 4) is standby cools to 40 ℃-50 ℃, by positive resins exchange and negative resin exchange and positive resins exchange and negative resin exchange, flow control is at 3～4 times/h of amount of resin, exchange back liquid glucose is heated to 60 ℃-80 ℃, filter with the nylon cloth inspection, get pure clarification Fructus Hordei Germinatus liquid glucose, standby;
6). the pure clarification Fructus Hordei Germinatus liquid glucose that step 5) is standby places container, uses the triple effect falling-film evaporator, reduction vaporization, be concentrated to 75%～80%, cooling is cooled to 40 ℃-45 ℃, insert storage tank, quality test, metering packing are carried out in sampling promptly becomes the malt syrup finished product.
3, according to claim 1ly produce the method for malt syrup with whole meal flour, it is characterized in that: this method comprises the steps:
1). get starch content in 65 parts in 100 parts of 75% above whole meal flours and water, place container to stir 15 minutes in 100 parts of flour and 65 parts of water, with flour He Shui with become dough, normal temperature proofs 20 minutes, and the dough after proofing with 500 parts of washings comes out the starch in the dough after proofing, get starch milk and gluten, gluten is dried with airflow dryer, get gluten powder, wherein starch milk is standby;
2). the starch milk that step 1) is standby, cross twice sieve, cross 20 order scalpings for the first time, cross 120 order dusting covers for the second time, the starch milk after sieving concentrates starch milk with the concentrating and separating machine, must concentrate starch milk, and is standby;
3). with step 2) standby concentrated starch milk places storage tank, regulate pH value to 6.2 with yellow soda ash, import 0.02 part of high temperature resistant α-Dian Fenmei, stirred 15 minutes, carry out steam ejection liquefaction, temperature is controlled at 110 ℃, flash distillation, import 0.02 part of high temperature resistant α-Dian Fenmei again, 95 ℃ of insulations of laminar flow 2 hours, the iodine colour response is red-purple, pumps into plate-type heat exchanger then, cool to 62 ℃, yellow soda ash with 5% is regulated pH value to 5.6, imports 0.02 part of 0.04 part of barley beta-amylase and Pullulanase again, saccharification 20 hours, get the malt amylase liquid of 50% maltose content, standby;
4). the malt amylase liquid that step 3) is standby places container, heat to 85 ℃ of enzymes that go out, add 0.1 part of 0.5 part of 0.5 part of 0.5 part in flocculating aids diatomite and perlite and bentonite and chitosan flocculant, stirred 30 minutes, filter with nylon cloth, filtrate is regulated pH value to 5.2 with yellow soda ash, use activated carbon decolorizing twice again, take off the back gac with two for the first time, for the second time with new gac 0.8%/dry, the secondary filtration Fructus Hordei Germinatus liquid glucose that must decolour, standby;
5). the decolouring Fructus Hordei Germinatus liquid glucose that step 4) is standby cools to 45 ℃, by exchanging by positive resins exchange and negative resin and positive resins exchange and negative resin exchange, flow control is at 3 times/h of amount of resin, exchange qualified solution and be heated to 80 ℃, filter with the nylon cloth inspection, get pure clarification Fructus Hordei Germinatus liquid glucose, standby;
6). the pure clarification Fructus Hordei Germinatus liquid glucose that step 5) is standby places container, uses the triple effect falling-film evaporator, reduction vaporization, be concentrated to 80%, cool off rapidly, be cooled to 40 ℃ with cold water, insert storage tank, quality test, metering packing are carried out in sampling promptly becomes the malt syrup finished product.
4, a kind of malt syrup of producing with whole meal flour is characterized in that: this malt syrup uses and does the Chinese patent medicine auxiliary material in medicine industry in fermentation, beverage, can, candy, pastry foodstuff industry.
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