CN103911409A - Preparation method of malt syrup - Google Patents
Preparation method of malt syrup Download PDFInfo
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- CN103911409A CN103911409A CN201410141551.XA CN201410141551A CN103911409A CN 103911409 A CN103911409 A CN 103911409A CN 201410141551 A CN201410141551 A CN 201410141551A CN 103911409 A CN103911409 A CN 103911409A
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Abstract
The invention discloses a preparation method of malt syrup. The preparation method disclosed by the invention is implemented by taking bran meal as a raw material through the steps of size grinding, size mixing, liquefying, fermenting, filtrating, saccharifying, decoloring, ion exchange and concentrating, so that malt syrup is obtained. By taking bran meal as the raw material, the added value of the bran meal is improved, and the preparation cost of malt syrup is reduced. A finished product of syrup is clarified and transparent, odorless, sweet and refreshing, the concentration of the finished product of syrup is 74-81%, and the pH value of the finished product of syrup is 4.0-6.0.
Description
Technical field:
The present invention relates to a kind of preparation method of malt syrup, belong to Sugar Engineering field.
Background technology:
Malt syrup is take starch as raw material, that makes through the method hydrolysis of enzyme or sour enzyme combination is a kind of take maltose as main syrup, sugariness gentleness, unique flavor, all there is good characteristic at aspects such as anti-brown stain, preservative property, thermostabilitys, be often used as sweeting agent, humextant, crystallization inhibitor, stablizer, weighting agent in industry widespread uses such as food, fermentation, essence and flavoring agents.Slowly, do not participate in the characteristics such as Regular Insulin carbohydrate metabolism compared with glucose because maltose has compared with Hyposmolality, slowly discharges glucose, accretion rate, medically commonly using the therapeutic process of high purity maltose replacement glucose preparation intravenous fluid for diabetic subject.
60193.5 ten thousand tons of national total output of grains in 2013,6,000 ten thousand tons of the chaffs of can producing oil, wherein 4,000 ten thousand tons directly enter feed factory, also have 2,000 ten thousand tons after refining oil extracted from rice husks, can produce 1,600 ten thousand tons of the chaff dregs of rice, and current all chaff dregs of rice directly enter feedstuff industry.Can produce 1,000 ten thousand tons of the malt syrups of 80% concentration according to 50% of chaff dregs of rice solid content, and the malt syrup that 1 ton of W-Gum can be produced 80% concentration only has 1 ton, conversion can be saved 10,000,000 tons of W-Gums like this.Chaff residue protein content after refinement brings up to 27.44% by original 15%, is again good protein fodder.
Summary of the invention:
The present invention seeks to, be used for making up the deficiencies in the prior art, a kind of preparation method of malt syrup is provided.
To achieve these goals, technical scheme of the present invention is as follows:
A preparation method for malt syrup, take the chaff dregs of rice as raw material, through defibrination, size mixing, liquefy, ferment, filtration, saccharification, decolouring, ion-exchange and the concentrated malt syrup that obtains.
Defibrination: by chaff dregs of rice grinds slurry, make the easy gelatinization of powder, for good condition is created in the liquefaction of enzyme with emery disc mill.The powder slurry fineness obtaining is 60 orders, and concentration is 20 ° of Be.
Size mixing: adopting edible soda ash to regulate powder slurry PH is 6.0, then adds α-amylase to size mixing under the condition of 45 ℃.
Liquefaction: adopt consecutive spraying fluidification, wherein an injection temperature is 100 ℃, 135 ℃ of second spraying temperature, once spray that to hold time be 5, and second spraying is held time as 10min.
Fermentation: leavening temperature is 65 ℃, and PH condition is 4.5, and the enzyme adding is polygalacturonase and zytase, and fermentation time is 8-10h.
Filter: the feed liquid of ferment is filtered and obtained liquefier, after the filtration flow container that liquefies, be cooled to 58-60 degree with panel radiator, pump in saccharifying tank.
Saccharification: the temperature of saccharification is 58-60 ℃, PH is 4.5-5.0, adds 0.5 liter of/ton of sugar of fungal enzyme and 0.3 liter of/ton of sugar of saccharifying enzyme, saccharification time is 14-24h.
Decolouring: adopting 303 sugar carbon, is the 20-30min that decolours under 80-85 ℃ of condition in temperature, and in saccharified liquid per ton, the addition of carbon is 0.2kg-0.3kg.
Filter: destainer is pumped in pressure filter while hot, under the pressure condition that is less than 0.4MPa, filter.Repeat again decolouring and filtration step once.
Ion-exchange: adopt cation and anion exchange post, liquid glucose is cooled to below 55 degree through panel radiator, flow velocity with 15-20 cubic meter per hour flows into ion exchange column successively from top to bottom, to eject wash water residual in post, by saccharometer inspection water outlet sugar degree, when going out when molasses sugar concentration reaches 1% starts to be back to wash water tank, to reduce evaporation expense.
Concentrated: the liquid glucose after ion-exchange is evaporated, obtain the concentration 74-81% of finished product syrup, the PH of finished product syrup is 4.0-6.0.
The chaff dregs of rice are in an application of producing in malt syrup, take the chaff dregs of rice as raw material, through defibrination, size mixing, liquefy, ferment, filtration, saccharification, decolouring, ion-exchange and the concentrated malt syrup that obtains.
Beneficial effect of the present invention is as follows: take the chaff dregs of rice as raw material, improved the chaff dregs of rice added value, reduced the preparation cost of malt syrup.The finished product syrup clear of producing, free from extraneous odour, sweet and tasty mouthful of taste, the concentration of finished product syrup is 74-81%, the PH of finished product syrup is 4.0-6.0.
Accompanying drawing explanation
Fig. 1 is the process flow sheet of preparing malt syrup.
Embodiment:
For technique means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with concrete legend, further set forth the present invention.
Embodiment 1
A preparation method for malt syrup, take the chaff dregs of rice as raw material, through defibrination, size mixing, liquefy, ferment, filtration, saccharification, decolouring, ion-exchange and the concentrated malt syrup that obtains.
Defibrination: by chaff dregs of rice grinds slurry, make the easy gelatinization of powder, for good condition is created in the liquefaction of enzyme with emery disc mill.The powder slurry fineness obtaining is 60 orders, and concentration is 20 ° of Be.
Size mixing: adopting edible soda ash to regulate powder slurry PH is 6.0, then adds α-amylase to size mixing under the condition of 45 ℃.
Liquefaction: adopt consecutive spraying fluidification, wherein an injection temperature is 100 ℃, 135 ℃ of second spraying temperature, once spray that to hold time be 5, and second spraying is held time as 10min.
Fermentation: leavening temperature is 65 ℃, and PH condition is 4.5, and the enzyme adding is polygalacturonase and zytase, and fermentation time is 10h.
Filter: the feed liquid of ferment is filtered and obtained liquefier, after the filtration flow container that liquefies, be cooled to 58-60 degree with panel radiator, pump in saccharifying tank.
Saccharification: the temperature of saccharification is 58-60 ℃, PH is 4.5-5.0, adds 0.5 liter of/ton of sugar of fungal enzyme and 0.3 liter of/ton of sugar of saccharifying enzyme, saccharification time is 14-24h.
Decolouring: adopting 303 sugar carbon, is the 20-30min that decolours under 80-85 ℃ of condition in temperature, and in saccharified liquid per ton, the addition of carbon is 0.2kg-0.3kg.
Filter: destainer is pumped in pressure filter while hot, under the pressure condition that is less than 0.4MPa, filter.Repeat again decolouring and filtration step once.
Ion-exchange: adopt cation and anion exchange post, liquid glucose is cooled to below 55 degree through panel radiator, flow velocity with 15-20 cubic meter per hour flows into ion exchange column successively from top to bottom, to eject wash water residual in post, by saccharometer inspection water outlet sugar degree, when going out when molasses sugar concentration reaches 1% starts to be back to wash water tank, to reduce evaporation expense.
Concentrated: the liquid glucose after ion-exchange is evaporated, obtain the concentration 74-81% of finished product syrup, the PH of finished product syrup is 4.0-6.0.
Embodiment 2
A preparation method for malt syrup, take the chaff dregs of rice as raw material, through defibrination, size mixing, liquefy, ferment, filtration, saccharification, decolouring, ion-exchange and the concentrated malt syrup that obtains.
Wherein, defibrination is with emery disc mill, chaff dregs of rice grinds to be starched, and the powder slurry fineness obtaining is 60 orders, and concentration is 23 ° of Be.
The step of sizing mixing is: first adopting edible soda ash to regulate powder slurry PH is 5.8, then adds α-amylase to size mixing under the condition of 25 ℃.
Liquefaction is to adopt consecutive spraying fluidification, and wherein an injection temperature is 110 ℃, and 125 ℃ of second spraying temperature are once sprayed and held time as 10min, and second spraying is held time as 5min.
Leavening temperature is 65 ℃, and PH condition is 4.5, and the enzyme adding is polygalacturonase and zytase, and fermentation time is 8h.
Filter: the feed liquid of ferment is filtered and obtained liquefier, after the filtration flow container that liquefies, be cooled to 58-60 degree with panel radiator, pump in saccharifying tank.
Saccharification: the temperature of saccharification is 58-60 ℃, PH is 4.5-5.0, adds 0.5 liter of/ton of sugar of fungal enzyme and 0.3 liter of/ton of sugar of saccharifying enzyme, saccharification time is 14-24h.
Decolouring: adopting 303 sugar carbon, is the 20-30min that decolours under 80-85 ℃ of condition in temperature, and in saccharified liquid per ton, the addition of carbon is 0.2kg-0.3kg.
Filter: destainer is pumped in pressure filter while hot, under the pressure condition that is less than 0.4MPa, filter.Repeat again decolouring and filtration step once.
Ion-exchange: adopt cation and anion exchange post, liquid glucose is cooled to below 55 degree through panel radiator, flow velocity with 15-20 cubic meter per hour flows into ion exchange column successively from top to bottom, to eject wash water residual in post, by saccharometer inspection water outlet sugar degree, when going out when molasses sugar concentration reaches 1% starts to be back to wash water tank, to reduce evaporation expense.
Concentrated: the liquid glucose after ion-exchange is evaporated, obtain the concentration 74-81% of finished product syrup, the PH of finished product syrup is 4.0-6.0.
More than show and described ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and specification sheets, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (7)
1. a preparation method for malt syrup, is characterized in that, take the chaff dregs of rice as raw material, through defibrination, size mixing, liquefy, ferment, filtration, saccharification, decolouring, ion-exchange and the concentrated malt syrup that obtains.
2. the preparation method of a kind of malt syrup according to claim 1, is characterized in that, defibrination is with emery disc mill, chaff dregs of rice grinds to be starched, and the powder slurry fineness obtaining is 60 orders, and concentration is 23 ° of Be of 20 ° of Be –.
3. the preparation method of a kind of malt syrup according to claim 1, is characterized in that, the step of sizing mixing is: first adopting edible soda ash to regulate powder slurry PH is 5.8-6.0, then adds α-amylase to size mixing under the condition that is no more than 35 ℃.
4. the preparation method of a kind of malt syrup according to claim 1, it is characterized in that, liquefaction is to adopt consecutive spraying fluidification, wherein an injection temperature is 100 ℃-110 ℃, 125 ℃-135 ℃ of second spraying temperature, once spray and hold time as 5-10min, second spraying is held time as 5-10min.
5. the preparation method of a kind of malt syrup according to claim 1, is characterized in that, leavening temperature is 65 ℃, and PH condition is 4.5, and the enzyme adding is polygalacturonase and zytase, and fermentation time is 8-10h.
6. the preparation method of a kind of malt syrup according to claim 1, it is characterized in that, adopt cation and anion exchange post, liquid glucose is cooled to below 55 degree through panel radiator, flow velocity with 15-20 cubic meter per hour flows into ion exchange column successively from top to bottom, to eject wash water residual in post, check water outlet sugar degree with saccharometer, when going out starts to be back to wash water tank when molasses sugar concentration reaches 1%.
7. the chaff dregs of rice, in an application of producing in malt syrup, is characterized in that, take the chaff dregs of rice as raw material, through defibrination, size mixing, liquefy, ferment, filtration, saccharification, decolouring, ion-exchange and the concentrated malt syrup that obtains.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410141551.XA CN103911409A (en) | 2014-04-09 | 2014-04-09 | Preparation method of malt syrup |
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| CN201410141551.XA CN103911409A (en) | 2014-04-09 | 2014-04-09 | Preparation method of malt syrup |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105087202A (en) * | 2015-09-10 | 2015-11-25 | 中粮（成都）粮油工业有限公司 | Preparation method of beer syrup |
| CN105821096A (en) * | 2016-05-09 | 2016-08-03 | 中粮（成都）粮油工业有限公司 | Syrup production system with common utility system |
| CN106283164A (en) * | 2016-08-31 | 2017-01-04 | 隆鑫通用动力股份有限公司 | For the encapsulant that engine cylinder-body groove is foreign-plated |
| CN114150028A (en) * | 2021-11-27 | 2022-03-08 | 湖北德安府糖业股份有限公司 | Preparation process of fermented maltose syrup |
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| CN100999767A (en) * | 2006-11-29 | 2007-07-18 | 甘肃昆仑生化有限责任公司 | Tech, process of producing high pureness oligoiso maltose by yeast |
| CN101665843A (en) * | 2008-09-01 | 2010-03-10 | 石济民 | Method for preparing barley maltsyrup by using wheat flour |
| CN102321706A (en) * | 2011-09-13 | 2012-01-18 | 广州双桥股份有限公司 | Method for preparing cerealose or maltose syrup with crushed rice enzyme method |
| CN102626177A (en) * | 2012-03-12 | 2012-08-08 | 保龄宝生物股份有限公司 | Production method of isomaltooligosacharide and animal feed additive |
| CN102757990A (en) * | 2012-06-30 | 2012-10-31 | 保龄宝生物股份有限公司 | Preparation method of high-purity isomaltose hypgather |
| CN103146782A (en) * | 2013-04-03 | 2013-06-12 | 四川省农业科学院农产品加工研究所 | Method for preparing glucose syrup by using rice bran as raw material |
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2014
- 2014-04-09 CN CN201410141551.XA patent/CN103911409A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100999767A (en) * | 2006-11-29 | 2007-07-18 | 甘肃昆仑生化有限责任公司 | Tech, process of producing high pureness oligoiso maltose by yeast |
| CN101665843A (en) * | 2008-09-01 | 2010-03-10 | 石济民 | Method for preparing barley maltsyrup by using wheat flour |
| CN102321706A (en) * | 2011-09-13 | 2012-01-18 | 广州双桥股份有限公司 | Method for preparing cerealose or maltose syrup with crushed rice enzyme method |
| CN102626177A (en) * | 2012-03-12 | 2012-08-08 | 保龄宝生物股份有限公司 | Production method of isomaltooligosacharide and animal feed additive |
| CN102757990A (en) * | 2012-06-30 | 2012-10-31 | 保龄宝生物股份有限公司 | Preparation method of high-purity isomaltose hypgather |
| CN103146782A (en) * | 2013-04-03 | 2013-06-12 | 四川省农业科学院农产品加工研究所 | Method for preparing glucose syrup by using rice bran as raw material |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105087202A (en) * | 2015-09-10 | 2015-11-25 | 中粮（成都）粮油工业有限公司 | Preparation method of beer syrup |
| CN105821096A (en) * | 2016-05-09 | 2016-08-03 | 中粮（成都）粮油工业有限公司 | Syrup production system with common utility system |
| CN106283164A (en) * | 2016-08-31 | 2017-01-04 | 隆鑫通用动力股份有限公司 | For the encapsulant that engine cylinder-body groove is foreign-plated |
| CN106283164B (en) * | 2016-08-31 | 2019-02-15 | 隆鑫通用动力股份有限公司 | The sealing material foreign-plated for engine cylinder body slot |
| CN114150028A (en) * | 2021-11-27 | 2022-03-08 | 湖北德安府糖业股份有限公司 | Preparation process of fermented maltose syrup |
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Application publication date: 20140709 |
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