CN102559798A - Method for preparing isomalto-oligosaccharide without fermented odor - Google Patents
Method for preparing isomalto-oligosaccharide without fermented odor Download PDFInfo
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- CN102559798A CN102559798A CN2011103455912A CN201110345591A CN102559798A CN 102559798 A CN102559798 A CN 102559798A CN 2011103455912 A CN2011103455912 A CN 2011103455912A CN 201110345591 A CN201110345591 A CN 201110345591A CN 102559798 A CN102559798 A CN 102559798A
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- oligomeric isomaltose
- liquid glucose
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- isomaltose
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Abstract
The invention discloses a method for preparing isomalto-oligosaccharide without fermented odor in ion exchange process, which comprises the steps of size mixing, liquefying, saccharifying to convert to nucleoside, fermenting, purifying, filtering, decolorizing, performing ion exchange, concentrating, deodorizing, drying and packaging. In the ion exchange process, resin is used to remove odors, so as to solve the problem of odor generated during saccharifying and fermentation processes in the production of isomalto-oligosaccharide. The method of the invention enhances the quality and expands the application range of the product.
Description
Technical field
The present invention relates to utilize the taste removal resin from handing over the method for preparing no fermented flavour oligomeric isomaltose; Belong to biological technical field; Eliminate peculiar smell at employing taste removal resin in the preface of handing over; Solved in the oligomeric isomaltose production technique because a peculiar smell difficult problem that in saccharification and fermenting process, produces, promoted the quality of product, enlarged the range of application of product.
Background technology
Oligomeric isomaltose has different physiological roles; Have and promote that bifidus bacillus significantly breeds, dental caries property, difficult fermentable, can not cause the increase of blood sugar after edible; Can not increase the characteristic of insulin level in the blood, increase immunity of organisms yet, be widely used in fields such as food, medicine and healthcare products.
Oligomeric isomaltose is in the process that saccharification and fermentation are purified; Can produce a series of like metabolism products such as albumen, polypeptide, alcohol, succsinic acids; Mix with liquid glucose in the reaction process midium or long term; Through decolorization filtering and traditional handle the peculiar smell that often still there is the plurality of impurities product in the back liquid glucose, the smell and the mouthfeel of product caused influence, thereby the application of oligomeric isomaltose has been caused certain limitation from the skill of handing over.
Summary of the invention
The objective of the invention is at the taste removal resin that in the preface of handing over, adopts lower cost; Thereby solved the difficult problem of the deterioration in quality that the peculiar smell that in the zymotechnique of producing oligomeric isomaltose product produced brings in saccharification and fermenting process, prepared the method for high-quality oligomeric different isomaltose.
The objective of the invention is to realize like this
A kind of method for preparing no fermented flavour oligomeric isomaltose is characterized in that:
A, size mixing: starch is added deionized water transfer to concentration 16-19 degree Beaume, regulate between the PH5.5-6.0, obtain slurries.
B, liquefaction: the slurries that mix up are sent in the spray tank, added α alpha-amylase (0.1-1L/ ton starch), once spray.
C, saccharification: the syrup that will liquefy is sent into and is carried out saccharification in the saccharifying tank, adds transglucosidase (0.4-2.0L/ ton starch) and fungal enzyme (0.4-2.0L/ ton starch), and temperature is controlled at 58 ℃-62 ℃, pH value: 5.0-6.0, reaction 12-36h, control DE ≧ 45%.Enzyme goes out between 80 ℃-100 ℃.
D, fermentation: liquid glucose is added yeast, 30 ℃-35 ℃ of temperature, PH5.5-6.0 fermented 1.5-4 days, attenuation degree check: isomaltose+Pan's Tang+Isomaltotriose >=35%.
E, filtration decolouring: inactive yeast between 75 ℃-85 ℃, regulate PH4.0-5.0, add gac in the bleacher, insulated and stirred 30min.Filter filters.
F, from handing over: the liquid glucose that decolorization filtering is good is sent into ion exchange system and leave friendships, and adding taste removal resin in the friendship system is with salt, metals ion and the peculiar smell in the removal liquid glucose.
Concentrate: liquid glucose is got into evaporation concentration system produce liquid product, or be concentrated to 50-60%, carry out drying.
H, drying: the liquid glucose after concentrating is sent into and is carried out drying in spray-drying tower or the Minton dryer.
I, finished product packing: the liquid glucose after the spraying drying is carried out aseptic sterilization, get the finished product oligomeric isomaltose behind the bag distribution packaging.
In the preface of handing over, cloudy post of series connection is loaded onto the taste removal resin behind first group of negative resin, and then the positive post of connecting, and is used for regulating PH.Adsorption through the taste removal resin removes remaining impurities peculiar smell in the liquid glucose, promotes the oligomeric isomaltose product quality.
The present invention through size mixing, glycosides is changeed in liquefaction, saccharification, fermentation is purified, filter decolouring, from hand over, concentrate, production processes such as spraying drying and finished product packing; And in the preface of handing over, adopting a kind of taste removal resin to eliminate peculiar smell; Thereby solved a difficult problem that makes the peculiar smell that product produces in the zymotechnique of producing oligomeric isomaltose in saccharification and fermenting process; Improve the product quality of bringing, enlarge the product application scope.
Description of drawings
Accompanying drawing 1 is for improving from handing over the taste removal technical process.
Specific embodiments
Below be the instance of this patent:
A, size mixing: starch is added deionized water transfer to concentration 16-19 degree Beaume, regulate between the PH5.5-6.0, obtain slurries.
B, liquefaction: the slurries that mix up are sent in the spray tank, added α alpha-amylase (0.1-1L/ ton starch), once spray.
C, saccharification: the syrup that will liquefy is sent into and is carried out saccharification in the saccharifying tank, adds transglucosidase (0.4-2.0L/ ton starch) and fungal enzyme (0.4-2.0L/ ton starch), and temperature is controlled at 58 ℃-62 ℃, pH value: 5.0-6.0, reaction 20-36h, control DE ≧ 45%.Enzyme goes out between 80 ℃-100 ℃.
D, fermentation: liquid glucose is added yeast, 30 ℃-35 ℃ of temperature, PH5.5-6.0 fermented 1.5-4 days, attenuation degree check: isomaltose+Pan's Tang+Isomaltotriose >=35%.
E, filtration decolouring: inactive yeast between 75 ℃-85 ℃, regulate PH4.0-5.0, add gac in the bleacher, insulated and stirred 30min.Filter filters.
F, from handing over: the liquid glucose that decolorization filtering is good is sent into ion exchange system and leave friendships, and adding taste removal resin in the friendship system is with salt, metals ion and the peculiar smell in the removal liquid glucose.[0026] concentrates: liquid glucose is got into evaporation concentration system produce liquid product, or be concentrated to 50-60%, carry out drying.
H, drying: the liquid glucose after concentrating is sent into and is carried out drying in spray-drying tower or the Minton dryer.
I, finished product packing: the liquid glucose after the spraying drying is carried out aseptic sterilization, get the finished product oligomeric isomaltose behind the bag distribution packaging.
Claims (5)
1. method for preparing no fermented flavour oligomeric isomaltose is characterized in that:
Comprise size mixing, glycosides is changeed in liquefaction, saccharification, fermentation is purified, filter decolouring, from friendship, taste removal, concentrate, production processes such as drying and finished product packing, in the preface of handing over, adopting the taste removal resin to eliminate peculiar smell, prepare no fermented flavour oligomeric isomaltose.
2. a kind of method for preparing no fermented flavour oligomeric isomaltose as claimed in claim 1 is characterized in that:
Liquid glucose is added yeast, 30 ℃-35 ℃ of temperature, PH5.5-6.0 fermented 1.5-4 days, attenuation degree check: isomaltose+Pan's Tang+Isomaltotriose >=35%.
3. a kind of method for preparing no fermented flavour oligomeric isomaltose as claimed in claim 1 is characterized in that:
The liquid glucose that decolorization filtering is good is sent into ion exchange system and is left friendship, in the friendship system, adds the taste removal resin, to remove salt, metals ion and the peculiar smell in the liquid glucose.
4. a kind of method for preparing no fermented flavour oligomeric isomaltose as claimed in claim 1 is characterized in that:
Liquid glucose is got into evaporation concentration system produce liquid product, or be concentrated to 50-60%, carry out drying.
5. a kind of method for preparing no fermented flavour oligomeric isomaltose as claimed in claim 1 is characterized in that:
Liquid glucose after concentrating is sent into and is carried out drying in spray-drying tower or the Minton dryer, and dried Icing Sugar is carried out aseptic sterilization, gets the finished product oligomeric isomaltose behind the bag distribution packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103455912A CN102559798A (en) | 2011-11-05 | 2011-11-05 | Method for preparing isomalto-oligosaccharide without fermented odor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103455912A CN102559798A (en) | 2011-11-05 | 2011-11-05 | Method for preparing isomalto-oligosaccharide without fermented odor |
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| CN102559798A true CN102559798A (en) | 2012-07-11 |
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| CN2011103455912A Pending CN102559798A (en) | 2011-11-05 | 2011-11-05 | Method for preparing isomalto-oligosaccharide without fermented odor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766607A (en) * | 2014-01-23 | 2014-05-07 | 山东百龙创园生物科技有限公司 | Preparation method of high-protein isomalto-oligosaccharide |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381417A (en) * | 2008-09-26 | 2009-03-11 | 西王集团有限公司 | Refining technique method in malt amylin production process |
| CN101805767A (en) * | 2010-03-31 | 2010-08-18 | 保龄宝生物股份有限公司 | High-purity isomaltose hypgather and alcohol co-production preparation method |
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2011
- 2011-11-05 CN CN2011103455912A patent/CN102559798A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381417A (en) * | 2008-09-26 | 2009-03-11 | 西王集团有限公司 | Refining technique method in malt amylin production process |
| CN101805767A (en) * | 2010-03-31 | 2010-08-18 | 保龄宝生物股份有限公司 | High-purity isomaltose hypgather and alcohol co-production preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766607A (en) * | 2014-01-23 | 2014-05-07 | 山东百龙创园生物科技有限公司 | Preparation method of high-protein isomalto-oligosaccharide |
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Application publication date: 20120711 |