CN103266151A - Preparation method of moisturizing maltose powder - Google Patents
Preparation method of moisturizing maltose powder Download PDFInfo
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Abstract
The invention discloses a preparation method of moisturizing maltose powder, and the preparation method comprises the following steps of: mixing and liquefying starch; sequentially carrying out beta-amylase, pullulanase and maltogenic amylase action on liquefied liquid to obtain saccharified liquid, wherein the pullulanase is added for multiple times; and carrying out decolouration, filtering, ion exchange, ultrafiltration, concentration and drying to obtain the maltose powder. According to the invention, the liquefying DE (Digestible Energy) value can be controlled within the range of 5%-9%, so that the easiness for mass production operation is achieved; a saccharifying enzyme formulation is high in saccharification temperature by adopting the soybean beta-amylase, so that the bacteria contamination risk is reduced, and high operability is achieved; and three saccharifying enzymes are sectionally added for multiple times and synergically saccharified, so that the content of maltose is ensured. Compared with maltose powder prepared through the traditional spray drying and crystallization method, the method disclosed by the invention has simple production process; and the prepared maltose powder is high in moisturization, can effectively keep the moist and quality of foods and is suitable for being widely popularized.
Description
Technical field
The present invention relates to the maltose technical field, particularly a kind of preparation method of moisture retention maltitol powder.
Background technology
The maltose sugariness is low and gentle, palatability is strong, all has excellent characteristic at aspects such as anti-brown stain, preservative property, thermostabilitys, the maltose product mostly is liquid at present, difficult operation aspect storage and transportation though in market the maltose solid phase prod is arranged, adopts crystallization process and spraying drying mode to produce mostly, the crystallization process production cycle is long, technology is loaded down with trivial details, and the maltose product of production is difficult for coking, moisture retention is low; The spray-dired mode of production is difficult to sticking tower, the paste tower phenomenon in the solution process again, brings very big difficulty to production.
In recent years, along with the widespread use of superelevation maltose, domestic production technique to superelevation maltose has been carried out a large amount of research, but mostly have following problem: (1) liquefaction DE controlled low, the feed liquid filtration difficulty, and big production is difficult to operation, the iodine look defective simultaneously, influences the finished product quality; (2) maltose content is difficult to break through 85% in the superhigh maltose syrup; (3) existing technology saccharification temperature is low, the time is long, and saccharification later stage microbiological contamination risk increases; Above problem, make superhigh maltose syrup especially the production of the maltitol powder of content＞85% be difficult to industrialization, limited promoting the use of of maltose.
Summary of the invention
In order to solve the problem that saccharification time in the above prior art is long, saccharification result is poor, enzyme dosage is big, cost is high, the invention provides a kind of saccharification result good, save enzyme dosage, cost maltose low, that obtain has the preparation method of the moisture retention maltose of good moisture retention.
The present invention is achieved by the following measures:
A kind of preparation method of moisture retention maltitol powder may further comprise the steps:
(1) starch is sized mixing, and liquefies, and obtains liquefier for 5-9% to the DE value;
(2) liquefier passes through beta-amylase, Pullulanase, maltogenic amylase effect successively, obtains saccharification liquid, and the Pullulanase gradation adds;
(3) saccharification liquid through decolorization filtering, ion-exchange, ultrafiltration, concentrate, drying obtains maltitol powder;
Wherein regulating liquefier pH in the step (2) is 5.6, adds soya-beta amylase at 58-68 ℃, and enzyme-added coefficient is 600-1500IU/g starch; According to the enzyme-added coefficient calculations Pullulanase of 1-2.5ASPU/g starch addition, the enzyme-added coefficient of maltogenic amylase is 80-300IU/g starch.
Add soya-beta amylase among the described preparation method, step (2) and add 50% Pullulanase after 2 hours, remain Pullulanase and maltogenic amylase through adding in 10-18 hour again.
Add soya-beta amylase among the described preparation method, step (2) and add 40% Pullulanase after 2 hours, remain 60% Pullulanase and be divided into three parts every 2 hours interpolation portions, again through 10 hours interpolation maltogenic amylases.
Described preparation method adds behind the maltogenic amylase and to obtain saccharification liquid in saccharification 30-50 hour.
Described preparation method, starch is sized mixing, and is deployed into the starch milk that concentration is 15-40%, and adjusting pH is 6.5, add high temperature resistant α-Dian Fenmei, stir, it is 6-8IU/g starch that amylase adds coefficient, liquefies, 115 ℃ of steam ejection liquefaction temperature, after the flash cooling, enter the streamline column insulation, 135 ℃ of second spraying liquefaction temperatures.
Described preparation method, drying in the step (3) is belt vacuum-drying: superhigh maltose syrup is placed the belt Vacuumdrier, successively through first drying zone, second drying zone, the 3rd drying zone and cooling zone, time through first drying zone is 7-8 minute, the temperature of first drying zone is 140-145 ℃, vacuum tightness-0.08Mpa; Time through second drying zone is 1.2-1.5 hour, and the temperature of second drying zone is 80-85 ℃, vacuum tightness-0.07Mpa; Time through the 3rd drying zone is 17-20 minute, and the 3rd drying zone temperature is 110-115 ℃, vacuum tightness-0.08Mpa; Time through the cooling zone is 17-20 minute, and the cooling zone temperature is 20-25 ℃.
Described preparation method, starch is W-Gum, wheat starch, tapioca (flour), Starch rice, yam starch or sweet potato starch.
The present invention compares with existing maltitol powder preparation method and has the following advantages:
(1) liquefaction DE value can be controlled in the scope of 5-9%, contains living starch hardly, and the iodine look qualified while can not influence the later stage filtration, is easy to big production operation;
(2) Glucoamylase preperation adopts soya-beta amylase, and the saccharification temperature height has reduced the microbiological contamination risk, and is workable;
Cooperative saccharification is repeatedly added in (3) three kinds of saccharifying enzyme segmentations, and maltose content can be guaranteed, and enhances productivity, saves enzyme dosage;
(4) the prepared maltitol powder moisture retention of belt vacuum-drying is strong, granularity is little, is easy to apply.
Embodiment:
Below in conjunction with specific embodiment preparation method of the present invention is further specified.
Embodiment 1:
(1) starch is sized mixing, and is deployed into concentration and is 30% starch milk, and adjusting pH is 5.8, add high temperature resistant α-Dian Fenmei, stir, it is 8 IU/g starch that amylase adds coefficient, liquefy, after the liquefaction injector abundant preheating, starch milk is pumped in the liquefaction injector 115 ℃ of steam ejection liquefaction temperature, after the flash cooling, enter the streamline column insulation, 135 ℃ of second spraying liquefaction temperatures, control liquefaction finishes DE value 8.3% and obtains liquefier;
(2) regulating liquefier pH is 5.6, adds soya-beta amylase at 62 ℃, and enzyme-added coefficient is 1200IU/g starch; According to the enzyme-added coefficient calculations Pullulanase of 1.9ASPU/g starch addition, add soya-beta amylase and add 50% Pullulanase after 2 hours, after 15 hours, add residue Pullulanase and maltogenic amylase again, the enzyme-added coefficient of maltogenic amylase is 200IU/g starch, continue saccharification 40 hours, measure maltose content 89.5%, obtain saccharification liquid;
(3) saccharification liquid through decolorization filtering, ion-exchange, ultrafiltration, concentrate, dry, pulverize and obtain maltitol powder;
Wherein decolorization filtering can adopt but be not limited to following steps: in saccharification liquid, add gac, and plate-type heat exchanger is warming up to 80-85 ℃, and by bag type filtering machine, impurity such as filtering gac.
Ion-exchange can be adopted but be not limited to following steps: the saccharification liquid after the filtration enters the ion exchange treatment system, removes the metal ion in the liquid glucose, further improves saccharification liquid purity.
Ultrafiltration can be adopted but be not limited to following steps: hold back the macromolecular substance such as colloid, particulate, bacterium and virus in the liquid glucose, be further purified liquid glucose, feed liquid flow 35L/h(ultra-filtration membrane specification is 0.1 μ m).
Concentrate: concentrate from handing over the back feed liquid to enter six effect concentration systems, be concentrated into concentration 75%.
The vacuum-drying of dry employing belt: the material after will concentrating places the belt Vacuumdrier, successively through first drying zone, second drying zone, the 3rd drying zone and cooling zone, time through first drying zone is 7 minutes, and the temperature of first drying zone is 140 ℃, vacuum tightness-0.08Mpa; Time through second drying zone is 1.2 hours, and the temperature of second drying zone is 80 ℃, vacuum tightness-0.07Mpa; Time through the 3rd drying zone is 17 minutes, and the 3rd drying zone temperature is 110 ℃, vacuum tightness-0.08Mpa; Time through the cooling zone is 17 minutes, and the cooling zone temperature is 20 ℃, to product moisture content be 3.0%.
Pulverize: the said products adopts direct stage reduction, and the present invention controls gained maltitol powder product 80 mesh sieve percent of pass 95%.
The comparative example 1:
Compare with embodiment 1, step adds soya-beta amylase, Pullulanase and maltogenic amylase in (2) together, and all the other operation stepss are in full accord with embodiment 1.Process is with after the embodiment 1 identical time saccharification in the step (2), and maltose content is 75.2% in the saccharification liquid
The comparative example 2:
Compare with embodiment 1, add soya-beta amylase in the step (2), enzyme-added coefficient is 1200IU/g starch; Add Pullulanase after 2 hours, enzyme-added coefficient is 1.9ASPU/g starch, adds maltogenic amylase again after 15 hours, and enzyme-added coefficient is 200IU/g starch, continues saccharification 40 hours, and all the other operation stepss are in full accord with embodiment 1.Process is with after the embodiment 1 identical time saccharification in the step (2), and maltose content is 80.1% in the saccharification liquid.
The comparative example 3:
Compare with embodiment 1, add soya-beta amylase in the step (2), enzyme-added coefficient is 1275IU/g starch; Add Pullulanase after 2 hours, enzyme-added coefficient is 2.3ASPU/g starch, adds maltogenic amylase again after 15 hours, and enzyme-added coefficient is 250IU/g starch, continues saccharification 40 hours, and all the other operation stepss are in full accord with embodiment 1.Process is with after the embodiment 1 identical time saccharification in the step (2), and maltose content is 87.4% in the saccharification liquid.
Embodiment 2:
(1) starch is sized mixing, and is deployed into concentration and is 33% starch milk, and adjusting pH is 6.5, add high temperature resistant α-Dian Fenmei, stir, it is 6IU/g starch that amylase adds coefficient, liquefy, after the liquefaction injector abundant preheating, starch milk is pumped in the liquefaction injector 110 ℃ of steam ejection liquefaction temperature, after the flash cooling, enter the streamline column insulation, 125 ℃ of second spraying liquefaction temperatures, control liquefaction finishes DE value 7.2% and obtains liquefier;
(2) regulating liquefier pH is 5.8, adds soya-beta amylase at 64 ℃, and enzyme-added coefficient is 1350IU/g starch; According to the enzyme-added coefficient calculations Pullulanase of 2.3ASPU/g starch addition, add soya-beta amylase and add 40% Pullulanase after 2 hours, remain 60% Pullulanase and be divided into three parts every 2 hours interpolation portions, again through 10 hours interpolation maltogenic amylases, enzyme-added coefficient is 283.3IU/g starch, continue saccharification 35 hours, measuring maltose content is 90.1%, obtains saccharification liquid;
(3) saccharification liquid through decolorization filtering, ion-exchange, ultrafiltration, concentrate, dry, pulverize and obtain maltitol powder;
Wherein decolorization filtering can adopt but be not limited to following steps: in saccharification liquid, add gac, and plate-type heat exchanger is warming up to 80-85 ℃, and by bag type filtering machine, impurity such as filtering gac.
Ion-exchange can be adopted but be not limited to following steps: the saccharification liquid after the filtration enters the ion exchange treatment system, removes the metal ion in the liquid glucose, further improves saccharification liquid purity.
Ultrafiltration can be adopted but be not limited to following steps: hold back the macromolecular substance such as colloid, particulate, bacterium and virus in the liquid glucose, be further purified liquid glucose, feed liquid flow 28L/h, (the ultra-filtration membrane specification is 0.1 μ m).
Concentrate: concentrate from handing over the back feed liquid to enter six effect concentration systems, be concentrated into concentration 73%.
Dry employing belt vacuum-drying: superhigh maltose syrup is placed the belt Vacuumdrier, successively through first drying zone, second drying zone, the 3rd drying zone and cooling zone, time through first drying zone is 8 minutes, and the temperature of first drying zone is 145 ℃, vacuum tightness-0.08Mpa; Time through second drying zone is 1.5 hours, and the temperature of second drying zone is 85 ℃, vacuum tightness-0.07Mpa; Time through the 3rd drying zone is 20 minutes, and the 3rd drying zone temperature is 115 ℃, vacuum tightness-0.08Mpa; Time through the cooling zone is 20 minutes, and the cooling zone temperature is 25 ℃, product moisture content 3.8%.
Pulverize: the said products adopts direct stage reduction, and the present invention controls gained maltitol powder product 80 mesh sieve percent of pass 94%.
Embodiment 3:
(1) starch is sized mixing, and is deployed into concentration and is 33% starch milk, and adjusting pH is 6.5, add high temperature resistant α-Dian Fenmei, stir, it is 6IU/g starch that amylase adds coefficient, liquefy, after the liquefaction injector abundant preheating, starch milk is pumped in the liquefaction injector 115 ℃ of steam ejection liquefaction temperature, after the flash cooling, enter the streamline column insulation, 135 ℃ of second spraying liquefaction temperatures, control liquefaction finishes DE value 7.1% and obtains liquefier;
(2) regulating liquefier pH is 5.8, adds soya-beta amylase at 64 ℃, and enzyme-added coefficient is 1350IU/g starch; According to the enzyme-added coefficient calculations Pullulanase of 2.3ASPU/g starch addition, add soya-beta amylase and add 50% Pullulanase after 2 hours, after 15 hours, add residue Pullulanase and maltogenic amylase again, the enzyme-added coefficient of maltogenic amylase is 200IU/g starch, continue saccharification 40 hours, measure maltose content 92.8%, obtain saccharification liquid;
(3) saccharification liquid through decolorization filtering, ion-exchange, ultrafiltration, concentrate, dry, pulverize and obtain maltitol powder;
Wherein decolorization filtering can adopt but be not limited to following steps: in saccharification liquid, add gac, and plate-type heat exchanger is warming up to 80-85 ℃, and by bag type filtering machine, impurity such as filtering gac.
Ion-exchange can be adopted but be not limited to following steps: the saccharification liquid after the filtration enters the ion exchange treatment system, removes the metal ion in the liquid glucose, further improves saccharification liquid purity.
Ultrafiltration can be adopted but be not limited to following steps: hold back the macromolecular substance such as colloid, particulate, bacterium and virus in the liquid glucose, be further purified liquid glucose, feed liquid flow 32L/h(ultra-filtration membrane specification is 0.1 μ m).
Concentrate: concentrate from handing over the back feed liquid to enter six effect concentration systems, be concentrated into concentration 75%.
The vacuum-drying of dry employing belt: the material after will concentrating places the belt Vacuumdrier, successively through first drying zone, second drying zone, the 3rd drying zone and cooling zone, time through first drying zone is 7 minutes, and the temperature of first drying zone is 145 ℃, vacuum tightness-0.08Mpa; Time through second drying zone is 1.5 hours, and the temperature of second drying zone is 82 ℃, vacuum tightness-0.07Mpa; Time through the 3rd drying zone is 17 minutes, and the 3rd drying zone temperature is 115 ℃, vacuum tightness-0.08Mpa; Time through the cooling zone is 19 minutes, and the cooling zone temperature is 23 ℃, to product moisture content be 3.5%.
Pulverize: the said products adopts direct stage reduction, and the present invention controls gained maltitol powder product 80 mesh sieve percent of pass 95%.
Embodiment 4:
(1) starch is sized mixing, and is deployed into concentration and is 25% starch milk, and adjusting pH is 6.4, add high temperature resistant α-Dian Fenmei, stir, it is 8IU/g starch that amylase adds coefficient, liquefy, after the liquefaction injector abundant preheating, starch milk is pumped in the liquefaction injector 115 ℃ of steam ejection liquefaction temperature, after the flash cooling, enter the streamline column insulation, 135 ℃ of second spraying liquefaction temperatures, control liquefaction finishes DE value 7.0% and obtains liquefier;
(2) regulating liquefier pH is 5.8, adds soya-beta amylase at 63 ℃, and enzyme-added coefficient is 600IU/g starch; According to the enzyme-added coefficient calculations Pullulanase of 1ASPU/g starch addition, add soya-beta amylase and add 50% Pullulanase after 2 hours, after 18 hours, add residue Pullulanase and maltogenic amylase again, the enzyme-added coefficient of maltogenic amylase is 88.2IU/g starch, continue saccharification 50 hours, measure maltose content 86.3%, obtain saccharification liquid;
(3) saccharification liquid through decolorization filtering, ion-exchange, ultrafiltration, concentrate, dry, pulverize and obtain maltitol powder;
Wherein decolorization filtering can adopt but be not limited to following steps: in saccharification liquid, add gac, and plate-type heat exchanger is warming up to 80-85 ℃, and by bag type filtering machine, impurity such as filtering gac.
Ion-exchange can be adopted but be not limited to following steps: the saccharification liquid after the filtration enters the ion exchange treatment system, removes the metal ion in the liquid glucose, further improves saccharification liquid purity.
Ultrafiltration can be adopted but be not limited to following steps: hold back the macromolecular substance such as colloid, particulate, bacterium and virus in the liquid glucose, be further purified liquid glucose, feed liquid flow 34L/h(ultra-filtration membrane specification is 0.1 μ m).
Concentrate: concentrate from handing over the back feed liquid to enter six effect concentration systems, be concentrated into concentration 75%.
The vacuum-drying of dry employing belt: the material after will concentrating places the belt Vacuumdrier, successively through first drying zone, second drying zone, the 3rd drying zone and cooling zone, time through first drying zone is 8 minutes, and the temperature of first drying zone is 140 ℃, vacuum tightness-0.08Mpa; Time through second drying zone is 1.2 hours, and the temperature of second drying zone is 85 ℃, vacuum tightness-0.07Mpa; Time through the 3rd drying zone is 20 minutes, and the 3rd drying zone temperature is 110 ℃, vacuum tightness-0.08Mpa; Time through the cooling zone is 17 minutes, and the cooling zone temperature is 25 ℃, to product moisture content be 3.6%.
Pulverize: the said products adopts direct stage reduction, and the present invention controls gained maltitol powder product 80 mesh sieve percent of pass 95%.
The test of maltitol powder moisture retention
The product that the various embodiments described above are produced carries out the moisture retention test of cake, concrete steps are as follows: add crystalline-maltose, embodiment 1 product, comparative example's 1 product, comparative example's 2 products, comparative example's 3 products, Sorbitol Powder respectively in the cake of making is stuck with paste, cake is stuck with paste into mould and is toasted, obtain finished product, the finished product cake is stored in the same containers, placed 5 days under the condition of 20 ℃ of temperature, humidity 54%, weigh up the weight that it places front and back respectively.
The storage experimental result shows that embodiment 1 product humidity-holding effect significantly is better than crystalline-maltose, and is similar with Sorbitol Powder product humidity-holding effect, can satisfy the product requirement of preserving moisture.
Claims (7)
1. the preparation method of a moisture retention maltitol powder is characterized in that may further comprise the steps:
(1) starch is sized mixing, and liquefies, and obtains liquefier for 5-9% to the DE value;
(2) liquefier passes through beta-amylase, Pullulanase, maltogenic amylase effect successively, obtains saccharification liquid, and the Pullulanase gradation adds;
(3) saccharification liquid through decolorization filtering, ion-exchange, ultrafiltration, concentrate, drying obtains maltitol powder;
Wherein regulating liquefier pH in the step (2) is 5.6, adds soya-beta amylase at 58-68 ℃, and enzyme-added coefficient is 600-1500IU/g starch; According to the enzyme-added coefficient calculations Pullulanase of 1-2.5ASPU/g starch addition, the enzyme-added coefficient of maltogenic amylase is 80-300IU/g starch.
2. preparation method according to claim 1 is characterized in that adding in the step (2) soya-beta amylase and adds 50% Pullulanase after 2 hours, adds through 10-18 hour to remain Pullulanase and maltogenic amylase again.
3. preparation method according to claim 1, it is characterized in that adding in the step (2) soya-beta amylase and add 40% Pullulanase after 2 hours, remain 60% Pullulanase and be divided into three parts every 2 hours interpolation portions, again through 10 hours interpolation maltogenic amylases.
4. according to each described preparation method among the claim 1-3, it is characterized in that adding behind the maltogenic amylase saccharification 30-50 hour and obtain saccharification liquid.
5. according to each described preparation method among the claim 1-3, it is characterized in that starch sizes mixing, be deployed into the starch milk that concentration is 15-40%, adjusting pH is 6.5, add high temperature resistant α-Dian Fenmei, stir, it is 6-8IU/g starch that amylase adds coefficient, liquefies, 115 ℃ of steam ejection liquefaction temperature, after the flash cooling, enter the streamline column insulation, 135 ℃ of second spraying liquefaction temperatures.
6. according to each described preparation method among the claim 1-3, it is characterized in that the drying in the step (3) is belt vacuum-drying: superhigh maltose syrup is placed the belt Vacuumdrier, successively through first drying zone, second drying zone, the 3rd drying zone and cooling zone, time through first drying zone is 7-8 minute, the temperature of first drying zone is 140-145 ℃, vacuum tightness-0.08Mpa; Time through second drying zone is 1.2-1.5 hour, and the temperature of second drying zone is 80-85 ℃, vacuum tightness-0.07Mpa; Time through the 3rd drying zone is 17-20 minute, and the 3rd drying zone temperature is 110-115 ℃, vacuum tightness-0.08Mpa; Time through the cooling zone is 17-20 minute, and the cooling zone temperature is 20-25 ℃.
7. according to each described preparation method among the claim 1-6, it is characterized in that starch is W-Gum, wheat starch, tapioca (flour), Starch rice, yam starch or sweet potato starch.
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| CN103525786A (en) * | 2013-09-30 | 2014-01-22 | 淮北市三和诺生物工程有限责任公司 | Cerealose enzyme and preparation method thereof |
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| CN109234339B (en) * | 2018-11-22 | 2020-12-29 | 湖南汇升生物科技有限公司 | Production method of high-purity crystalline maltose |
| CN109549059A (en) * | 2018-12-10 | 2019-04-02 | 山东百龙创园生物科技股份有限公司 | A kind of moisture-keeping syrup and the preparation method and application thereof |
| CN112674196A (en) * | 2021-01-29 | 2021-04-20 | 山东健奕宏生物制药有限公司 | Polyhydric sugar alcohol with high viscosity and low sweetness and production process thereof |
| CN113322292A (en) * | 2021-04-12 | 2021-08-31 | 双桥（厦门）有限公司 | Preparation process of syrup suitable for liquid cod liver oil and liquid cod liver oil |
| CN112961889A (en) * | 2021-04-30 | 2021-06-15 | 江南大学 | Method for producing ultrahigh maltose syrup by using membrane flash evaporation concentration technology |
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