CN103966280B - A kind of preparation method of vinegar starch syrup - Google Patents
A kind of preparation method of vinegar starch syrup Download PDFInfo
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- CN103966280B CN103966280B CN201410211322.0A CN201410211322A CN103966280B CN 103966280 B CN103966280 B CN 103966280B CN 201410211322 A CN201410211322 A CN 201410211322A CN 103966280 B CN103966280 B CN 103966280B
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Abstract
The preparation method that the present invention relates to a kind of vinegar starch syrup, comprises the steps: that niblet is removed skin of Semen Maydis and corn germ by (1), after crushed, sieves, and prepares de-embryo Semen Maydis powder；(2) de-embryo Semen Maydis powder is mixed with starch milk, add water and size mixing, regulate pH, be subsequently adding high temperature resistant-amylase, mix homogeneously, prepare Semen Maydis powder slurry；(3) Semen Maydis powder slurry is heated up, prepare the slurried liquid of powder；(4) slurried for powder liquid is lowered the temperature, regulate pH；Add compounded saccharifying enzyme, prepare liquefaction powder serosity；(5) by liquefaction powder serosity saccharifying, react without dextrin, evaporation and concentration, to obtain final product.The present invention, by adding de-embryo Semen Maydis powder, compensate for the deficiency of nitrogenous source in corn starch, thus the fermentation that more existing vinegar starch syrup is more conducive to acetic acid generates.
Description
Technical field
The preparation method that the present invention relates to a kind of vinegar starch syrup；Particularly the preparation method of a kind of vinegar starch syrup rich in nitrogenous source, belongs to vinegar brewing technical field.
Background technology
The vinegar total quantity consumed of current China has exceeded 6,000,000 tons, and wherein most production by vinegar medium-sized and small enterprises provides, producing but without forming big enterprise's productive group of whole nation vinegar, but based on spot distribution, Market competition.
Vinegar is divided into brew vinegar, synthetic vinegar, again vinegar processed according to production technology.Wherein being preferred with brew vinegar, it is to be raw material with grain etc., forms through stage brews such as microorganism yeast production, saccharifying, alcohol fermentation, acetic fermentations.Brew vinegar is divided into two classes according to fermentation technology: Solid-state fermentation vinegar is (with grain and side-product thereof for raw material, adopt the vinegar of solid-state raw vinegar fermentation brew) and liquid fermentation edible vinegar (with grain, saccharide, fruit or ethanol for raw material, adopt the vinegar of liquid vinegar mash fermentation brew).
Liquid fermentation edible vinegar occupies bigger proportion in brew vinegar, and it is roughly divided into following a few class: 1, with rice for raw material, naturally mouldy in wine jar after cooking, and then adds water into liquid, normal temperature fermentation 3-4 month.After vinegar mash maturation, through squeezing, clarification, sterilization, obtain finished product bright in colour, that abnormal smells from the patient delicate fragrance, tart flavour are not pungent, mellow.2, with Oryza glutinosa, Monas cuspurpureus Went, Semen Sesami for raw material, adopt gradation additive process, carry out nature liquid fermentation, and through aging in 3 years, finally add white sugar preparation and obtain finished product.3, with the wine liquid of dilution for raw material, form by having the speed of inserts to make in tower to carry out acetic fermentation, such as Dandong, Liaoning Province white vinegar.Liquid fermentation legal system vinegar also gradually adopts submerged fermentation new technology.Starchy material is after liquefaction, saccharifying and alcohol fermentation, and swort is sent in fermentation tank, accesses the acetic acid bacterium solution that Pure-culture expands step by step, controls product temperature and ventilation, the oxidation of accelerating alcohol, generates acetic acid, shortens the production cycle.The Virtual production process of the saccharifying of the early stage of liquid edible vinegar starch sugar industry just; hence with the scale of starch sugar enterprise, the specialized production advantage; produce a kind of affordable and be suitable for the syrup needed for liquid vinegar fermentation; liquid vinegar production technology will be simplified greatly; energy efficient, reduction vinegar production cost, will have great economic benefit and social benefit.
Chinese patent literature CN1904029A (application number: 200610088151.2) discloses a kind of production method of liquid fermentation edible vinegar, including rice raw material and liquefaction, alcohol fermentation, filter press, acetic fermentation, sterilize and dissolve processing step, it is characterized in that: by rice liquefaction, mix with liquefier after corn syrup is diluted, add saccharifying enzyme and active dry yeast carries out alcohol fermentation, the swort filter press produced removes schlempe, the rice wine liquid stayed adds acetic acid bacteria strain and carries out acetic fermentation, segmentation takes vinegar again, vinegar liquid carries out disinfection, precipitation, recycle silicon diatomaceous earth filters, finally dissolve, packaging, inspection is finished product.This technology adopts rice to be raw material, relatively costly, and follow-up saccharified liquid deslagging filtering, the process cost such as refining are higher, hinder the popularization on a large scale of this technology.
Chinese patent literature CN1789405A (application number: 200510135111.4) discloses the process of vinegar syrup.First starch milk addition-amylase is carried out consecutive spraying fluidification, saccharifying, aleuroplast only, remove impurity, decolouring, complete after concentration.The process of this vinegar syrup adopts protein in neutral protease enzymolysis corn starch; give this vinegar syrup suitable-amino nitrogen; disclosure satisfy that vinegar produces and use saccharomycetic demand; it is especially suitable for and carries out large-scale industrial production; can partly substitute vinegar brewing Raw Materials Rice, effectively reduce vinegar production cost, improve vinegar mouthfeel; the utilization rate of raising equipment, progressively realizes cleaning and produces.But protein in this technique corn starch is deficient, it is difficult to provide enough nitrogenous sources for liquid vinegar fermentation, additionally the protein added in neutral protease enzymolysis corn starch exists that enzymolysis efficiency is low, increase the weight of the drawbacks such as liquid vinegar production cost.
Summary of the invention
For prior art Problems existing, the present invention provides a kind of easy to make, the preparation method that can significantly reduce the vinegar starch syrup of liquid edible vinegar wine brewing property.
Technical scheme is as follows:
The preparation method of a kind of vinegar starch syrup, comprises the steps:
(1) niblet removing skin of Semen Maydis and corn germ, control the clearance of skin of Semen Maydis and corn germ more than 90wt%, the Semen Maydis after the de-embryo of decortication is cut after crushed, sieves, and prepares de-embryo Semen Maydis powder；
(2) by step (1) prepare de-embryo Semen Maydis powder with starch milk in butt mass ratio 1:(1～8) ratio mix, add water size mixing to concentration be 15～23 ° of Be', regulating pH is 5.5～6.5, then high temperature resistant-amylase is added by the addition of 0.2～0.5kg/T Ds (kg/T Ds is the weight of enzyme that siccative per ton adds), mix homogeneously, prepares Semen Maydis powder slurry；
(3) Semen Maydis powder slurry step (2) prepared is warming up to 60～110 DEG C, is incubated 30～120min, controls DE value 13～17%, and the examination of liquefier iodine, without blue reaction, prepares the slurried liquid of powder；
(4) the slurried liquid of powder step (3) prepared is through flash distillation, is cooled to 58～61 DEG C, regulates pH4.0～4.2；Add compounded saccharifying enzyme by the addition of 0.30～0.50kg/T Ds, prepare liquefaction powder serosity；
(5) the liquefaction powder serosity that step (4) prepares is controlled saccharification temperature 58～61 DEG C, saccharifying 55～80 hours；Saccharified liquid DX value 95～96%, reacts (ethanol detection) without dextrin, and evaporation and concentration accounts for the 40～80% of gross mass to the amount of dry, to obtain final product.
According to currently preferred, in described step (1), elimination skin of Semen Maydis and corn germ are dry removal skin of Semen Maydis and corn germ.The advantage of the method is the Fructus Maydis that elimination plumule had both obtained high added value, can produce again Fructus Maydis oil, it is also possible to avoid oils and fats negative effect in sugaring and subsequent fermentations.
According to currently preferred, sieving as crossing 40～80 mesh sieves in described step (1).
According to currently preferred, in described step (2) high temperature resistant-amylase is purchased from Su Hong board alpha amylase (heat-resistance type) (SuhongAAPlus) of Nanjing Lin Nuo Trade Co., Ltd..High temperature resistant-diastatic purpose is to decompose amylose chain, is decomposed into the material that subsequent step is prone to utilize, therefore those skilled in the art can select as required suitable high temperature resistant-amylase.
According to currently preferred, in described step (2) de-embryo Semen Maydis powder with starch milk in butt mass ratio 1:(4～6) ratio mix.
According to currently preferred, in described step (3), Semen Maydis powder slurry is warming up to 80～110 DEG C, is incubated 80～110min.
According to currently preferred, regulating pH value in described step (4) is regulate with the food grade hydrochloric acid that mass concentration is 31%.
According to currently preferred, in described step (4) compounded saccharifying enzyme be Novi letter Bioisystech Co., Ltd produce compounded saccharifying enzyme DX (DX).The purpose of compounded saccharifying enzyme is starch-splitting chain is glucose, and therefore those skilled in the art can select suitable compounded saccharifying enzyme as required.
Beneficial effect
1, the present invention is by adding de-embryo Semen Maydis powder, compensate for the deficiency of nitrogenous source in corn starch, thus the fermentation that more existing vinegar starch syrup is more conducive to acetic acid generates.
2, The present invention reduces saccharified liquid deslagging filtering, from handing over the subsequent purification operations such as refining, the maximum amount of nitrogenous source remained in product, meets the demand of later stage brewing vinegar fermentation procedure, also reduces refining expense, reduce production cost on the one hand.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is described further, but institute of the present invention protection domain is not limited to this.
Enzyme preparation is originated:
High temperature resistant-amylase is purchased from Su Hong board alpha amylase (heat-resistance type) (SuhongAAPlus) of Nanjing Lin Nuo Trade Co., Ltd.；
Compounded saccharifying enzyme purchased from Novi believe Bioisystech Co., Ltd compounded saccharifying enzyme DX (DX)。
Embodiment 1
The preparation method of a kind of vinegar starch syrup, comprises the steps:
(1) clearance of niblet dry removal skin of Semen Maydis and corn germ, skin of Semen Maydis and corn germ reaching 92wt%, the Semen Maydis after the de-embryo of decortication is cut after crushed, crosses 50 mesh sieves, prepares de-embryo Semen Maydis powder；
(2) bottom water of tank body 1/10 is added to tank of sizing mixing, add the de-embryo Semen Maydis powder that step (1) prepares, it is simultaneously introduced starch milk, the butt weight ratio of de-embryo Semen Maydis powder and starch milk controls at 1:6, adding water powder slurry concentration allotment to 17 ° of Be', regulating pH is 5.8, then by the addition high temperature resistant-amylase of addition of 0.4kg/T Ds (siccative per ton add-diastatic weight is 0.4kg), mix homogeneously, prepares Semen Maydis powder slurry；
(3) Semen Maydis powder slurry step (2) prepared is warming up to 80 DEG C, is incubated 100min, controls DE value 14%, and the examination of liquefier iodine, without blue reaction, prepares the slurried liquid of powder；
(4) the slurried liquid of powder that step (3) prepares is cooled to about 80 DEG C through flash distillation, use plate type heat exchanger and 60 DEG C of saccharified liquids to cool to 71 DEG C, then with plate type heat exchanger and circulating water cooling to 61 DEG C；With the food grade salts acid for adjusting pH 4.0 that mass concentration is 31%；Add compounded saccharifying enzyme by the addition of 0.35kg/T Ds, prepare liquefaction powder serosity；
(5) the liquefaction powder serosity that step (4) prepares is controlled saccharification temperature 61 DEG C, saccharifying 60 hours；Saccharified liquid DX value 95～96%, reacts (ethanol detection) without dextrin, and evaporation and concentration accounts for the 50% of gross mass to the amount of dry, to obtain final product.
After testing, indices is as shown in table 1 for product:
Table 1
Embodiment 2
The preparation method of a kind of vinegar starch syrup, comprises the following steps that
(1) clearance of niblet dry removal skin of Semen Maydis and corn germ, skin of Semen Maydis and corn germ reaching 95wt%, the Semen Maydis after the de-embryo of decortication is cut after crushed, crosses 60 mesh sieves, prepares de-embryo Semen Maydis powder；
(2) bottom water of tank body 1/6 is added to tank of sizing mixing, add the de-embryo Semen Maydis powder that step (1) prepares, it is simultaneously introduced starch milk, the butt part by weight of de-embryo Semen Maydis powder and starch milk controls at 1:5, adding water powder slurry concentration allotment to 22 ° of Be', regulating pH is 6.0, then press the addition high temperature resistant-amylase of addition of 0.4kg/T Ds (siccative per ton add-diastatic weight), mix homogeneously, prepares Semen Maydis powder slurry；
(3) Semen Maydis powder slurry step (2) prepared is warming up to 105 DEG C, is incubated 80min, controls DE value 14%, and the examination of liquefier iodine, without blue reaction, prepares the slurried liquid of powder；
(4) the slurried liquid of powder that step (3) prepares is cooled to about 82 DEG C through flash distillation, use plate type heat exchanger and 60 DEG C of saccharified liquids to cool to about 72 DEG C, then with plate type heat exchanger and circulating water cooling to 60 DEG C；With the food grade salts acid for adjusting pH 4.2 that mass concentration is 31%；Add compounded saccharifying enzyme by the addition of 0.4kg/T Ds, prepare liquefaction powder serosity；
(5) the liquefaction powder serosity that step (4) prepares is controlled saccharification temperature 60 DEG C, saccharifying 72 hours；Saccharified liquid DX value 95～96%, reacts (ethanol detection) without dextrin, and evaporation and concentration accounts for the 70% of gross mass to the amount of dry, to obtain final product.
After testing, indices is as shown in table 2 for product:
Table 2
Comparative example 1
Vinegar starch syrup contrast sample 1 is prepared in record according to Chinese patent literature CN1904029A (application number: 200610088151.2) description embodiment 1.
Comparative example 2
Vinegar starch syrup contrast sample 2 is prepared in record according to Chinese patent literature CN1789405A (application number: 200510135111.4) description embodiment 1.
Test example
The vinegar starch syrup prepared with embodiment 1-2 and comparative example 1-2 carries out fermenting and producing vinegar, processing step is: carry out the allotment of vinegar starch syrup according to optimal conditions, addition active dry yeast carries out alcohol fermentation, deslagging filtering, inoculation acetic acid bacterial strain carry out acetic fermentation, filtration, sterilizing, blend, pack, and inspection is finished product.Referring to " vinegar syrup applied research in liquid vinegar " (" China's flavoring agent ", the 1st phase: 65-67 in 2010).
After testing, result is as shown in table 3:
Table 3
As can be seen from the above results, vinegar manufactured by embodiment starch syrup is used for acetic fermentation, within 24 hours, thalline number is higher than comparative example, residual sugar is lower than comparative example, acidity is higher than comparative example, nutritional labeling relatively horn of plenty in the vinegar starch syrup that visible embodiment prepares, it is possible to meet distillery yeast fermentation requirement.From the outer viewing of sweat, rising and send out soon, foam compared with normal technique is few.And sweat rises to be sent out rapidly, and blood sugar lowering is very fast, and the fermentation residual sugar content after embodiment is fermented is substantially less than comparative example, it was demonstrated that the raw material availability of embodiment is higher than comparative example, thus improve liquid vinegar yield, reduces production cost.
Claims (7)
1. the preparation method of a vinegar starch syrup, it is characterised in that comprise the steps:
(1) niblet removing skin of Semen Maydis and corn germ, control the clearance of skin of Semen Maydis and corn germ more than 90wt%, the Semen Maydis after the de-embryo of decortication is cut after crushed, sieves, and prepares de-embryo Semen Maydis powder；
(2) by step (1) prepare de-embryo Semen Maydis powder with starch milk in butt mass ratio 1:(1～8) ratio mix, add water size mixing to concentration be 15～23 ° of Be', regulating pH is 5.5～6.5, then high temperature resistant-amylase is added by the addition of 0.2～0.5kg/T Ds, mix homogeneously, prepares Semen Maydis powder slurry；
(3) Semen Maydis powder slurry step (2) prepared is warming up to 60～110 DEG C, is incubated 30～120min, controls DE value 13～17%, and the examination of liquefier iodine, without blue reaction, prepares the slurried liquid of powder；
(4) the slurried liquid of powder step (3) prepared is through flash distillation, is cooled to 58～61 DEG C, regulates pH4.0～4.2；Add compounded saccharifying enzyme by the addition of 0.30～0.50kg/T Ds, prepare liquefaction powder serosity；
Described compounded saccharifying enzyme is the compounded saccharifying enzyme DX that letter Bioisystech Co., Ltd of Novi produces；
(5) the liquefaction powder serosity that step (4) prepares is controlled saccharification temperature 58～61 DEG C, saccharifying 55～80 hours；Saccharified liquid DX value 95～96%, reacts without dextrin, and evaporation and concentration accounts for the 40～80% of gross mass to the amount of dry, to obtain final product.
2. preparation method as claimed in claim 1, it is characterised in that in described step (1), elimination skin of Semen Maydis and corn germ are dry removal skin of Semen Maydis and corn germ.
3. preparation method as claimed in claim 1, it is characterised in that sieving as crossing 40～80 mesh sieves in described step (1).
4. preparation method as claimed in claim 1, it is characterised in that in described step (2) high temperature resistant-amylase is purchased from the Su Hong board alpha amylase of Nanjing Lin Nuo Trade Co., Ltd..
5. preparation method as claimed in claim 1, it is characterised in that in described step (2) de-embryo Semen Maydis powder with starch milk in butt mass ratio 1:(4～6) ratio mix.
6. preparation method as claimed in claim 1, it is characterised in that in described step (3), Semen Maydis powder slurry is warming up to 80～110 DEG C, is incubated 80～110min.
7. preparation method as claimed in claim 1, it is characterised in that regulating pH value in described step (4) is regulate with the food grade hydrochloric acid that mass concentration is 31%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1847403A (en) * | 2006-02-23 | 2006-10-18 | 华南理工大学 | Multiple enzyme process of preparing N-containing syrup for fermentation with rice and rice powder |
| CN101049133A (en) * | 2007-04-26 | 2007-10-10 | 华南理工大学 | Method for preparing nitrogen contained syrup in use for ferment through wheat beta starch multienzyme method |
| CN101353681A (en) * | 2008-06-20 | 2009-01-28 | 广州双桥股份有限公司 | Method for preparing nitrogen-containing starch syrup by peeled and degermed maize flour polyzyme method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1847403A (en) * | 2006-02-23 | 2006-10-18 | 华南理工大学 | Multiple enzyme process of preparing N-containing syrup for fermentation with rice and rice powder |
| CN101049133A (en) * | 2007-04-26 | 2007-10-10 | 华南理工大学 | Method for preparing nitrogen contained syrup in use for ferment through wheat beta starch multienzyme method |
| CN101353681A (en) * | 2008-06-20 | 2009-01-28 | 广州双桥股份有限公司 | Method for preparing nitrogen-containing starch syrup by peeled and degermed maize flour polyzyme method |
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Effective date of registration: 20161024 Address after: 713100 No. 54 Xing Yu Road, Xingping, Shaanxi Patentee after: Lu Zhou Biotechnology (Shaanxi) Co., Ltd. Address before: 276400 Yishui, Shandong Province Lu Chau Road, No. 18, Patentee before: Luzhou Food Product Group Corp., Ltd., Shandong Prov. |