CN103266151B - 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 maltose technical field, particularly a kind of preparation method of moisture retention maltitol powder.
Background technology
Maltose sugariness is low and gentle, palatability is strong, in BPH resistant rice variety, preservative property, thermostability etc., all there is excellent characteristic, current maltose product mostly is liquid, more difficult operation in storage and transport, although commercially there is maltose solid phase prod, adopts crystallization process and spray dried form to produce mostly, the crystallization process production cycle is long, technique is loaded down with trivial details, and the maltose product not easily coking of production, moisture retention are low; The spray-dired mode of production is difficult to again sticky tower, paste tower phenomenon in solution process, brings very large difficulty to production.
In recent years, along with the widespread use of superelevation maltose, the domestic production technique to superelevation maltose has carried out large quantifier elimination, but mostly there is following problem: (1) liquefaction DE controls too low, feed liquid filtration difficulty, and large production is difficult to operation, iodine look defective simultaneously, affects the finished product quality; (2) in superhigh maltose syrup, maltose content is difficult to breakthrough 85%; (3) existing technique saccharification temperature is low, the time is long, and saccharification later stage microbiological contamination risk increases; Above problem, makes the production of the superhigh maltose syrup especially maltitol powder of content > 85% be difficult to industrialization, limits promoting the use of of maltose.
Summary of the invention
In order to solve in above prior art the problem that saccharification time is long, saccharification result is poor, enzyme dosage is large, cost is high, the invention provides the preparation method that a kind of saccharification result is good, saving enzyme dosage, cost maltose that is low, that obtain have the moisture retention maltose of good moisture retention.
The present invention is achieved by the following measures:
A preparation method for moisture retention maltitol powder, comprises the following steps:
(1) starch is sized mixing, and liquefies, to DE value for 5-9% obtains liquefier;
(2) liquefier is successively through beta-amylase, Pullulanase, maltogenic amylase effect, obtains saccharified liquid, and Pullulanase gradation adds;
(3) saccharified liquid obtains maltitol powder through decolorization filtering, ion-exchange, ultrafiltration, concentrated, drying;
Wherein regulate liquefier pH to be 5.6 in step (2), add soya-beta amylase at 58-68 DEG C, enzyme-added coefficient is 600-1500IU/g starch; According to 1-2.5ASPU/g starch enzyme-added coefficient calculations Pullulanase addition, the enzyme-added coefficient of maltogenic amylase is 80-300IU/g starch.
Described preparation method, added soya-beta amylase in step (2) and adds 50% Pullulanase after 2 hours, then added residue Pullulanase and maltogenic amylase through 10-18 hour.
Described preparation method, adds soya-beta amylase in step (2) and adds 40% Pullulanase after 2 hours, remains 60% Pullulanase and is divided into three parts every 2 hours interpolation portions, then added maltogenic amylase through 10 hours.
Described preparation method, after adding maltogenic amylase, saccharification 30-50 hour obtains saccharified liquid.
Described preparation method, starch is sized mixing, and is deployed into the starch milk that concentration is 15-40%, and adjustment pH is 6.5, add Thermostable α-Amylase, stir, it is 6-8IU/g starch that amylase adds coefficient, liquefies, steam ejection liquefaction temperature 115 DEG C, after flash cooling, enter streamline column insulation, second spraying liquefaction temperature 135 DEG C.
Described preparation method, drying in step (3) is that belt vacuum is dry: superhigh maltose syrup is placed in band-type vacuum drier, successively through the first drying zone, the second drying zone, the 3rd drying zone and cooling zone, be 7-8 minute through the time of the first drying zone, the temperature of the first drying zone is 140-145 DEG C, vacuum tightness-0.08Mpa; Be 1.2-1.5 hour through the time of the second drying zone, the temperature of the second drying zone is 80-85 DEG C, vacuum tightness-0.07Mpa; Be 17-20 minute through the time of the 3rd drying zone, the 3rd drying zone temperature is 110-115 DEG C, vacuum tightness-0.08Mpa; Be 17-20 minute through the time of cooling zone, cooling zone temperature is 20-25 DEG C.
Described preparation method, starch is W-Gum, wheat starch, tapioca (flour), Starch rice, yam starch or sweet potato starch.
The present invention has the following advantages compared with existing maltitol powder preparation method:
(1) the DE value that liquefies can be controlled in the scope of 5-9%, hardly containing uncooked amylum, can not affect later stage filtration, be easy to large production operation while that iodine look qualified;
(2) Glucoamylase preperation adopts soya-beta amylase, and saccharification temperature is high, decreases microbiological contamination risk, workable;
(3) three kinds of saccharifying enzyme segmentations repeatedly add cooperative saccharification, and maltose content can be guaranteed, and enhances productivity, saves enzyme dosage;
(4) the maltitol powder moisture retention obtained by 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 described.
Embodiment 1:
(1) starch is sized mixing, and is deployed into the starch milk that concentration is 30%, and adjustment pH is 5.8, add Thermostable α-Amylase, stir, it is 8 IU/g starch that amylase adds coefficient, liquefy, after liquefaction injector abundant preheating, starch milk is pumped in liquefaction injector, steam ejection liquefaction temperature 115 DEG C, after flash cooling, enter streamline column insulation, second spraying liquefaction temperature 135 DEG C, control liquefaction end DE value 8.3% and obtain liquefier;
(2) regulate liquefier pH to be 5.6, add soya-beta amylase at 62 DEG C, enzyme-added coefficient is 1200IU/g starch; According to 1.9ASPU/g starch enzyme-added coefficient calculations Pullulanase addition, add soya-beta amylase and add 50% Pullulanase after 2 hours, residue Pullulanase and maltogenic amylase is added again after 15 hours, the enzyme-added coefficient of maltogenic amylase is 200IU/g starch, continue saccharification 40 hours, measure maltose content 89.5%, obtain saccharified liquid;
(3) saccharified liquid through decolorization filtering, ion-exchange, ultrafiltration, concentrated, dry, pulverize and obtain maltitol powder;
Wherein decolorization filtering can adopt but be not limited to following steps: in saccharified liquid, add gac, and plate-type heat exchanger is warming up to 80-85 DEG C, by bag type filtering machine, and the impurity such as filtering gac.
Ion-exchange can adopt but be not limited to following steps: the saccharified liquid after filtration enters ion exchange treatment system, and the metal ion in removing liquid glucose, improves saccharified liquid purity further.
Ultrafiltration can adopt but be not limited to following steps: retain the macromolecular substance such as the colloid in liquid glucose, particulate, bacterium and virus, be further purified liquid glucose, feed liquid flow 35L/h(ultra-filtration membrane specification is 0.1 μm).
Concentrated: to enter six effect concentration systems from the rear feed liquid of friendship and concentrate, be concentrated into concentration 75%.
The dry belt vacuum that adopts is dry: the material after concentrated is placed in band-type vacuum drier, successively through the first drying zone, the second drying zone, the 3rd drying zone and cooling zone, be 7 minutes through the time of the first drying zone, the temperature of the first drying zone is 140 DEG C, vacuum tightness-0.08Mpa; Be 1.2 hours through the time of the second drying zone, the temperature of the second drying zone is 80 DEG C, vacuum tightness-0.07Mpa; Be 17 minutes through the time of the 3rd drying zone, the 3rd drying zone temperature is 110 DEG C, vacuum tightness-0.08Mpa; Be 17 minutes through the time of cooling zone, cooling zone temperature is 20 DEG C, is 3.0% to product moisture content.
Pulverize: the said products adopts direct stage reduction, and the present invention controls gained maltitol powder product 80 mesh sieve percent of pass 95%.
Comparative example 1:
Compare with embodiment 1, soya-beta amylase, Pullulanase and maltogenic amylase add in (2) by step together, and all the other operation stepss are completely the same with embodiment 1.In step (2) after the saccharification of same embodiment 1 same time, in saccharified liquid, maltose content is 75.2%
Comparative example 2:
Compare with embodiment 1, step adds soya-beta amylase in (2), and enzyme-added coefficient is 1200IU/g starch; Add Pullulanase after 2 hours, enzyme-added coefficient is 1.9ASPU/g starch, then adds maltogenic amylase after 15 hours, and enzyme-added coefficient is 200IU/g starch, and continue saccharification 40 hours, all the other operation stepss are completely the same with embodiment 1.In step (2) after the saccharification of same embodiment 1 same time, in saccharified liquid, maltose content is 80.1%.
Comparative example 3:
Compare with embodiment 1, step adds soya-beta amylase in (2), and enzyme-added coefficient is 1275IU/g starch; Add Pullulanase after 2 hours, enzyme-added coefficient is 2.3ASPU/g starch, then adds maltogenic amylase after 15 hours, and enzyme-added coefficient is 250IU/g starch, and continue saccharification 40 hours, all the other operation stepss are completely the same with embodiment 1.In step (2) after the saccharification of same embodiment 1 same time, in saccharified liquid, maltose content is 87.4%.
Embodiment 2:
(1) starch is sized mixing, and is deployed into the starch milk that concentration is 33%, and adjustment pH is 6.5, add Thermostable α-Amylase, stir, it is 6IU/g starch that amylase adds coefficient, liquefy, after liquefaction injector abundant preheating, starch milk is pumped in liquefaction injector, steam ejection liquefaction temperature 110 DEG C, after flash cooling, enter streamline column insulation, second spraying liquefaction temperature 125 DEG C, control liquefaction end DE value 7.2% and obtain liquefier;
(2) regulate liquefier pH to be 5.8, add soya-beta amylase at 64 DEG C, enzyme-added coefficient is 1350IU/g starch; According to 2.3ASPU/g starch enzyme-added coefficient calculations Pullulanase 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, maltogenic amylase is added again through 10 hours, enzyme-added coefficient is 283.3IU/g starch, continue saccharification 35 hours, measuring maltose content is 90.1%, obtains saccharified liquid;
(3) saccharified liquid through decolorization filtering, ion-exchange, ultrafiltration, concentrated, dry, pulverize and obtain maltitol powder;
Wherein decolorization filtering can adopt but be not limited to following steps: in saccharified liquid, add gac, and plate-type heat exchanger is warming up to 80-85 DEG C, by bag type filtering machine, and the impurity such as filtering gac.
Ion-exchange can adopt but be not limited to following steps: the saccharified liquid after filtration enters ion exchange treatment system, and the metal ion in removing liquid glucose, improves saccharified liquid purity further.
Ultrafiltration can adopt but be not limited to following steps: retain the macromolecular substance such as the colloid in liquid glucose, particulate, bacterium and virus, be further purified liquid glucose, feed liquid flow 28L/h, (ultra-filtration membrane specification is 0.1 μm).
Concentrated: to enter six effect concentration systems from the rear feed liquid of friendship and concentrate, be concentrated into concentration 73%.
The dry belt vacuum that adopts is dry: superhigh maltose syrup is placed in band-type vacuum drier, successively through the first drying zone, the second drying zone, the 3rd drying zone and cooling zone, be 8 minutes through the time of the first drying zone, the temperature of the first drying zone is 145 DEG C, vacuum tightness-0.08Mpa; Be 1.5 hours through the time of the second drying zone, the temperature of the second drying zone is 85 DEG C, vacuum tightness-0.07Mpa; Be 20 minutes through the time of the 3rd drying zone, the 3rd drying zone temperature is 115 DEG C, vacuum tightness-0.08Mpa; Be 20 minutes through the time of cooling zone, cooling zone temperature is 25 DEG C, 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 the starch milk that concentration is 33%, and adjustment pH is 6.5, add Thermostable α-Amylase, stir, it is 6IU/g starch that amylase adds coefficient, liquefy, after liquefaction injector abundant preheating, starch milk is pumped in liquefaction injector, steam ejection liquefaction temperature 115 DEG C, after flash cooling, enter streamline column insulation, second spraying liquefaction temperature 135 DEG C, control liquefaction end DE value 7.1% and obtain liquefier;
(2) regulate liquefier pH to be 5.8, add soya-beta amylase at 64 DEG C, enzyme-added coefficient is 1350IU/g starch; According to 2.3ASPU/g starch enzyme-added coefficient calculations Pullulanase addition, add soya-beta amylase and add 50% Pullulanase after 2 hours, residue Pullulanase and maltogenic amylase is added again after 15 hours, the enzyme-added coefficient of maltogenic amylase is 200IU/g starch, continue saccharification 40 hours, measure maltose content 92.8%, obtain saccharified liquid;
(3) saccharified liquid through decolorization filtering, ion-exchange, ultrafiltration, concentrated, dry, pulverize and obtain maltitol powder;
Wherein decolorization filtering can adopt but be not limited to following steps: in saccharified liquid, add gac, and plate-type heat exchanger is warming up to 80-85 DEG C, by bag type filtering machine, and the impurity such as filtering gac.
Ion-exchange can adopt but be not limited to following steps: the saccharified liquid after filtration enters ion exchange treatment system, and the metal ion in removing liquid glucose, improves saccharified liquid purity further.
Ultrafiltration can adopt but be not limited to following steps: retain the macromolecular substance such as the colloid in liquid glucose, particulate, bacterium and virus, be further purified liquid glucose, feed liquid flow 32L/h(ultra-filtration membrane specification is 0.1 μm).
Concentrated: to enter six effect concentration systems from the rear feed liquid of friendship and concentrate, be concentrated into concentration 75%.
The dry belt vacuum that adopts is dry: the material after concentrated is placed in band-type vacuum drier, successively through the first drying zone, the second drying zone, the 3rd drying zone and cooling zone, be 7 minutes through the time of the first drying zone, the temperature of the first drying zone is 145 DEG C, vacuum tightness-0.08Mpa; Be 1.5 hours through the time of the second drying zone, the temperature of the second drying zone is 82 DEG C, vacuum tightness-0.07Mpa; Be 17 minutes through the time of the 3rd drying zone, the 3rd drying zone temperature is 115 DEG C, vacuum tightness-0.08Mpa; Be 19 minutes through the time of cooling zone, cooling zone temperature is 23 DEG C, is 3.5% to product moisture content.
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 the starch milk that concentration is 25%, and adjustment pH is 6.4, add Thermostable α-Amylase, stir, it is 8IU/g starch that amylase adds coefficient, liquefy, after liquefaction injector abundant preheating, starch milk is pumped in liquefaction injector, steam ejection liquefaction temperature 115 DEG C, after flash cooling, enter streamline column insulation, second spraying liquefaction temperature 135 DEG C, control liquefaction end DE value 7.0% and obtain liquefier;
(2) regulate liquefier pH to be 5.8, add soya-beta amylase at 63 DEG C, enzyme-added coefficient is 600IU/g starch; According to 1ASPU/g starch enzyme-added coefficient calculations Pullulanase addition, add soya-beta amylase and add 50% Pullulanase after 2 hours, residue Pullulanase and maltogenic amylase is added again after 18 hours, the enzyme-added coefficient of maltogenic amylase is 88.2IU/g starch, continue saccharification 50 hours, measure maltose content 86.3%, obtain saccharified liquid;
(3) saccharified liquid through decolorization filtering, ion-exchange, ultrafiltration, concentrated, dry, pulverize and obtain maltitol powder;
Wherein decolorization filtering can adopt but be not limited to following steps: in saccharified liquid, add gac, and plate-type heat exchanger is warming up to 80-85 DEG C, by bag type filtering machine, and the impurity such as filtering gac.
Ion-exchange can adopt but be not limited to following steps: the saccharified liquid after filtration enters ion exchange treatment system, and the metal ion in removing liquid glucose, improves saccharified liquid purity further.
Ultrafiltration can adopt but be not limited to following steps: retain the macromolecular substance such as the colloid in liquid glucose, particulate, bacterium and virus, be further purified liquid glucose, feed liquid flow 34L/h(ultra-filtration membrane specification is 0.1 μm).
Concentrated: to enter six effect concentration systems from the rear feed liquid of friendship and concentrate, be concentrated into concentration 75%.
The dry belt vacuum that adopts is dry: the material after concentrated is placed in band-type vacuum drier, successively through the first drying zone, the second drying zone, the 3rd drying zone and cooling zone, be 8 minutes through the time of the first drying zone, the temperature of the first drying zone is 140 DEG C, vacuum tightness-0.08Mpa; Be 1.2 hours through the time of the second drying zone, the temperature of the second drying zone is 85 DEG C, vacuum tightness-0.07Mpa; Be 20 minutes through the time of the 3rd drying zone, the 3rd drying zone temperature is 110 DEG C, vacuum tightness-0.08Mpa; Be 17 minutes through the time of cooling zone, cooling zone temperature is 25 DEG C, is 3.6% to product moisture content.
Pulverize: the said products adopts direct stage reduction, and the present invention controls gained maltitol powder product 80 mesh sieve percent of pass 95%.
maltitol powder moisture retention is tested
The product that the various embodiments described above are produced is carried out the moisture retention test of cake, concrete steps are as follows: in the cake made is stuck with paste, add crystalline-maltose, embodiment 1 product, comparative example 1 product, comparative example 2 product, comparative example 3 product, Sorbitol Powder respectively, cake is stuck with paste and is toasted into mould, obtain finished product, finished product cake is stored in same containers, place 5 days under the condition of temperature 20 DEG C, humidity 54%, weigh up the weight that it places front and back respectively.
Store experiment results shows, embodiment 1 product humidity-holding effect is significantly better than crystalline-maltose, similar with Sorbitol Powder product humidity-holding effect, can meet product moisturizing requirement.
Claims (7)
1. a preparation method for moisture retention maltitol powder, is characterized in that comprising the following steps:
(1) starch is sized mixing, and liquefies, to DE value for 5-9% obtains liquefier;
(2) liquefier is successively through beta-amylase, Pullulanase, maltogenic amylase effect, and saccharification 30-50 hour obtains saccharified liquid, and Pullulanase gradation adds;
(3) saccharified liquid obtains maltitol powder through decolorization filtering, ion-exchange, ultrafiltration, concentrated, drying;
Wherein regulate liquefier pH to be 5.6 in step (2), add soya-beta amylase at 58-68 DEG C, enzyme-added coefficient is 600-1500IU/g starch; According to 1-2.5ASPU/g starch enzyme-added coefficient calculations Pullulanase addition, the enzyme-added coefficient of maltogenic amylase is 80-300IU/g starch;
Add soya-beta amylase in step (2) and add 50% Pullulanase after 2 hours, then add residue Pullulanase and maltogenic amylase through 10-18 hour.
2. a preparation method for moisture retention maltitol powder, is characterized in that comprising the following steps:
(1) starch is sized mixing, and liquefies, to DE value for 5-9% obtains liquefier;
(2) liquefier is successively through beta-amylase, Pullulanase, maltogenic amylase effect, and saccharification 30-50 hour obtains saccharified liquid, and Pullulanase gradation adds;
(3) saccharified liquid obtains maltitol powder through decolorization filtering, ion-exchange, ultrafiltration, concentrated, drying;
Wherein regulate liquefier pH to be 5.6 in step (2), add soya-beta amylase at 58-68 DEG C, enzyme-added coefficient is 600-1500IU/g starch; According to 1-2.5ASPU/g starch enzyme-added coefficient calculations Pullulanase addition, the enzyme-added coefficient of maltogenic amylase is 80-300IU/g starch;
Add soya-beta amylase in step (2) and add 40% Pullulanase after 2 hours, remain 60% Pullulanase and be divided into three parts every 2 hours interpolation portions, then added maltogenic amylase through 10 hours.
3. preparation method according to claim 1 and 2, it is characterized in that starch is sized mixing, be deployed into the starch milk that concentration is 15-40%, adjustment pH is 6.5, add Thermostable α-Amylase, stir, it is 6-8IU/g starch that amylase adds coefficient, liquefies, steam ejection liquefaction temperature 115 DEG C, after flash cooling, enter streamline column insulation, second spraying liquefaction temperature 135 DEG C.
4. preparation method according to claim 1 and 2, it is characterized in that the drying in step (3) is that belt vacuum is dry: superhigh maltose syrup is placed in band-type vacuum drier, successively through the first drying zone, the second drying zone, the 3rd drying zone and cooling zone, be 7-8 minute through the time of the first drying zone, the temperature of the first drying zone is 140-145 DEG C, vacuum tightness-0.08Mpa; Be 1.2-1.5 hour through the time of the second drying zone, the temperature of the second drying zone is 80-85 DEG C, vacuum tightness-0.07Mpa; Be 17-20 minute through the time of the 3rd drying zone, the 3rd drying zone temperature is 110-115 DEG C, vacuum tightness-0.08Mpa; Be 17-20 minute through the time of cooling zone, cooling zone temperature is 20-25 DEG C.
5. preparation method according to claim 1 and 2, is characterized in that starch is W-Gum, wheat starch, tapioca (flour), Starch rice, yam starch or sweet potato starch.
6. preparation method according to claim 3, is characterized in that starch is W-Gum, wheat starch, tapioca (flour), Starch rice, yam starch or sweet potato starch.
7. preparation method according to claim 4, is characterized in that starch is W-Gum, wheat starch, tapioca (flour), Starch rice, yam starch or sweet potato starch.
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| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
| CN107586807A (en) * | 2017-10-30 | 2018-01-16 | 无锡甜丰食品有限公司 | A kind of collaboration preparation method of superhigh maltose syrup |
| CN108300748B (en) * | 2018-02-13 | 2021-01-29 | 江南大学 | Method for preparing alternan oligosaccharide by holoenzyme method |
| CN108796011B (en) * | 2018-06-29 | 2020-07-10 | 保龄宝生物股份有限公司 | Preparation method of maltose powder with maltose content of more than 90% |
| CN109234338A (en) * | 2018-09-08 | 2019-01-18 | 肇庆焕发生物科技有限公司 | A kind of production method of high purity crystal maltitol malt syrup |
| 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 |
| CN109549059B (en) * | 2018-12-10 | 2022-06-17 | 山东百龙创园生物科技股份有限公司 | Moisture-preserving syrup and 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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