CN104099387A - Saccharification technology for preparing starch sugar - Google Patents
Saccharification technology for preparing starch sugar Download PDFInfo
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Abstract
The invention discloses a saccharification technology for preparing starch sugar. The saccharification technology comprises the steps that a microbe source natural preservative is added to material liquid obtained by liquefying starch milk, wherein the addition amount of the microbe source natural preservative is 0.1-10g/L by taking the volume of the material liquid as reference; a pH (potential of hydrogen) value of the material liquid is subjected to sampling detection in a saccharification process; when the pH value of the material liquid is less than the optimal active pH range of saccharification enzyme, the pH value of the material liquid is adjusted by alkalizing to be within the optimal active pH range of the saccharification enzyme; the microbe source natural preservative is replenished; and the pH value of the material liquid is kept within the optimal active pH range of the saccharification enzyme. Addition of the microbe source natural preservative restrains microbe generation in the material liquid, and keeps the pH value of the material liquid stable; alkali consumption is reduced in the saccharification process; subsequent ion exchange load and worker operation difficulty are reduced greatly; the saccharification time is shortened; and a final saccharification effect is improved.
Description
Technical field
The invention belongs to the preparation field of β-amylose, the particularly Mashing process in β-amylose preparation technology, is particularly useful for preparing the Mashing process of maltose.
Background technology
Utilize amyloid grain, potato class etc. for raw material, the sugar of producing through acid system, acid-enzyme hydrolysis method or double-enzyme method is referred to as β-amylose, comprises maltose, glucose, high fructose syrup etc.
Acid system is that utilization acid is catalyzer, amylatic method under High Temperature High Pressure.The method technique is simple, with short production cycle, but erosion resistance, high thermal resistance, barotolerance for equipment are had relatively high expectations, and the by product generating in production process is more, hydrolysis degree is wayward, and industrial less use acid system is prepared β-amylose at present.Acid-enzyme hydrolysis method refers to starch acid hydrolysis to become dextrin or oligose, and then utilizes saccharifying enzyme to carry out saccharification.Double-enzyme method refers to that starch is first liquefied as dextrin or oligose through α-amylase, and recycling saccharifying enzyme carries out saccharification.Acid-enzyme hydrolysis method and double-enzyme method have greater advantage in hydrolysis quality and raw material availability, are β-amylose preparation method conventional in industry.
Acid-enzyme hydrolysis method and double-enzyme method all utilize saccharifying enzyme to carry out saccharification, are the critical process in the production of β-amylose.When saccharifying enzyme acts on starch molecule, not only can hydrolyzing alpha-Isosorbide-5-Nitrae glucose glycoside key, can also hydrolyzing alpha-1,6 glucose glycoside key and α-1,3 glucose glycoside keys.The time of Mashing process is generally longer, and saccharification temperature is lower, owing to enriching the existence of carbon source, is easy to grow microorganism in addition, and carbonic acid gas, the organic acid etc. of microorganisms can cause the pH value of saccharified liquid constantly to reduce.But the activity of saccharifying enzyme has higher requirement to pH value, too low pH value can reduce the activity of saccharifying enzyme greatly, even loses activity.In production, generally stablize the pH value of saccharified liquid by constantly add alkali in saccharifying, to ensure that saccharifying enzyme maintains higher active condition.But the interpolation of alkali, has increased manually operated difficulty on the one hand, has also increased on the other hand the load of follow-up ion-exchange, thereby has greatly increased production cost.
Microbial source natural antiseptic agent is the antibacterial substance producing by microbe, mainly contains nisin, tennecetin, N,O-Diacetylmuramidase, epsilon-polylysine, kojic acid, phenyllactic acid etc.In recent years, along with the raising that people require food safety, the application of natural antiseptic agent also constantly expands thereupon.As research in natural antiseptic agent and the most deep microbial source natural antiseptic agent of application, strong with its antibacterial ability, on nontoxic, the easy solubization of human body, thermostability is strong, pH value is applied widely, be difficult for by bacterium utilization, do not affect the advantages such as the flavor taste of food own by extensive concern.Microbial source natural antiseptic agent has been widely used in the food such as cheese, cake, meat product, fishery products.
Nisin is taking protein as raw material, a kind of peptide material forming by streptococcus acidi lactici fermented extracted.Can suppress the Growth and reproduction of most of gram-positive microorganism, also comprise the restraining effect to producing genus bacillus, heat-resisting spoilage organism, clostridium sporogenes etc.
Tennecetin is a kind of natural antifungal compound being produced by streptomycete fermentation, belongs to polyene macrolides.Both various moulds, saccharomycetic growth can have extensively effectively been suppressed, generation that again can Antifungi toxin.
N,O-Diacetylmuramidase is a kind of alkaline enzyme that can be hydrolyzed mucopolysaccharide in pathogenic bacterium, is rich in basic aminoacids taking egg white as raw material.It all has good antibacterial ability to gram-positive microorganism, aerobic spermatium formation bacterium etc., especially the strongest to the bacteriolyze ability of micrococcus lysodeikticus.N,O-Diacetylmuramidase itself is a kind of nontoxic, harmless, protein that security is very high, and has certain health-care effect.
Epsilon-polylysine is the straight chain shape polyamino acid that a class is combined into by amido linkage by epsilon-amino and alpha-carbonyl in 25-30 1B, in neutral or micro-acid, slight alkalinity environment, all has stronger biocidal property.Epsilon-polylysine has good broad-spectrum antibacterial, and yeast, gram-positive microorganism, Gram-negative bacteria and mould are all had to bacteriostatic action to a certain degree.
Phenyllactic acid wetting ability is stronger, can be dispersed in various food systems, and also better to hot and sour stability.Phenyllactic acid has wider antimicrobial spectrum, can suppress the pollution of food-borne pathogens, spoilage organism, particularly fungi.
Kojic acid is slightly acidic organism, is generally produced through carbohydrate metabolism in process of growth by multiple mould (aspergillus oryzae, flavus, white aspergillus etc.).Certain density kojic acid all has good restraining effect to common polluted bacteria in the food such as intestinal bacteria, Bacillus subtilus, streptococcus aureus.
Summary of the invention
The invention provides a kind of Mashing process of preparing β-amylose, reduced the usage quantity of alkali in saccharifying, make post-processing operation simple, product purity improves.
The technical solution used in the present invention is:
Prepare a Mashing process for β-amylose, add microbial source natural antiseptic agent at starch milk after liquefaction in the feed liquid that obtains, taking the volume of feed liquid as benchmark, the addition of described microbial source natural antiseptic agent is 0.1-10.0g/L.
Described microbial source natural antiseptic agent is at least one in nisin, tennecetin, N,O-Diacetylmuramidase, epsilon-polylysine, kojic acid or phenyllactic acid.Described microbial source natural antiseptic agent should be food grade, meets food safety requirements.Can be for the scope of restraining fungi of different microorganisms source natural antiseptic agent, and actual needs, different types of microbial source natural antiseptic agent selected.In addition, different types of microbial source natural antiseptic agent can be carried out compositely, utilize issuable synergy between different preservatives, strengthen the antibacterial specific aim of various sanitass to miscellaneous bacteria in food, finally reach good fungistatic effect.
The described Mashing process of preparing β-amylose, comprises the steps:
(1) feed adjustment starch milk being obtained after liquefaction, to saccharification temperature, is then adjusted to the pH value of feed liquid within the scope of the optimum activity pH of saccharifying enzyme;
(2) in the feed liquid obtaining in step (1), add microbial source natural antiseptic agent, rear interpolation saccharifying enzyme carries out saccharification;
(3) arrive after saccharification terminal, feed liquid, through going out enzyme, filtration treatment, finishes saccharifying;
Taking the volume of feed liquid as benchmark, in described step (2), the addition of microbial source natural antiseptic agent is 0.1-10.0g/L.
Before Mashing process, generally first carry out liquefaction process, liquefaction is to make to form sediment milk powder generation partial hydrolysis, expose more can be by the non reducing end of saccharifying enzyme effect, viscosity degradation simultaneously, mobility strengthens, for the effect of saccharifying enzyme provides favourable condition.The liquifying method of described starch milk can be divided into acid system or enzyme process according to the difference of hydrolysis power, can be divided into intermittent type, semi continuous or continous way according to the difference of production technique, can be divided into tubular type, pot type or jet-type according to the difference of liquefaction device.In practical application there is crossover phenomenon in each class methods, as intermittent warming treatment liquefaction process, consecutive spraying fluidification method etc.
In the time adopting acid to liquefy, under sour and hot effect, can there is compound and decomposition reaction, affect productive rate, also can increase in addition the difficulty of β-amylose process for refining.Starch concentration is higher, and the glucose concn in the feed liquid that follow-up liquefaction obtains is larger, and the replacement(metathesis)reaction of glucose is just stronger, and the bitter gentiobiose of generation and other oligose are more; Starch concentration is lower, and the glucose concn in feed liquid is lower, and plant factor reduces, and evaporation concentration power consumption is larger.As preferably, the concentration of described starch milk is 10-30 ° of B é.
When adopting α-amylase while liquefying, liquefaction reaches after terminal, by heating up or adjusting the pH value deactivation α-amylase of feed liquid.Described α-amylase comprises α-amylase etc.
Described saccharifying enzyme comprises α-amylase, beta-amylase, debranching factor etc., can carry out saccharification according to the different saccharifying enzyme of the different choice of β-amylose target product.
For different starch materials, different Degree of Liquefaction, described diastatic consumption difference.Improve saccharifying enzyme consumption, saccharification speed is accelerated, and saccharification time shortens, but exceedes certain limit, and complex reaction is serious, causes β-amylose productive rate to decline.Because diastatic effect is first will generate complex compound with substrate molecule, then just there is hydrolytic action, from glycosidic link, cracking out, therefore should the enough saccharifying enzyme of disposable interpolation one by one to make glucose unit, are beneficial to saccharifying enzyme and generate complex compound.
Described saccharification temperature is 50-65 DEG C.In β-amylose preparation technology, liquefaction temperature is generally higher than saccharification temperature, and the feed liquid that therefore starch milk obtains after liquefaction needed the processing of lowering the temperature before saccharification, and feed liquid cools to 50-65 DEG C through heat exchange or flash distillation.
Because the activity of saccharifying enzyme has higher requirement to pH value, too low pH value can reduce the activity of saccharifying enzyme greatly, even loses activity, and therefore, before interpolation saccharifying enzyme carries out saccharification, should regulate the pH value of feed liquid to the optimum activity pH of saccharifying enzyme.All difference to some extent of the optimum activity pH scope of each saccharifying enzyme, when saccharifying enzyme is while being multiple, the common factor of the optimum activity pH scope of capable of choosing multiple saccharifying enzyme.For example, while producing maltose, treat that the pH scope general control of the feed liquid of saccharification is 4.5-5.5; While producing glucose, treat that the pH scope general control of the feed liquid of saccharification is 4.0-4.5.
For ensureing the stablizing of pH value of feed liquid in saccharifying, as preferably, in saccharifying, sampling detects the pH value of feed liquid, when the pH of feed liquid value is during lower than the optimum activity pH scope of saccharifying enzyme, regulate the pH value of feed liquid to the optimum activity pH of saccharifying enzyme by adding alkali, then supplement and add microbial source natural antiseptic agent, maintain the pH value of feed liquid within the scope of the optimum activity pH of saccharifying enzyme; Taking the butt of starch milk as benchmark, the addition of described alkali is 0.2-0.5kg/t.Available technology adopting only maintains the stable method of the pH value of feed liquid by adding alkali, taking the butt of starch milk as benchmark, the consumption of alkali is 1.5-5.0kg/t, and the present invention has greatly reduced the usage quantity of alkali in saccharifying.
After the β-amylose target product in feed liquid no longer increases, reach saccharification terminal, by heating up or adjusting the pH value deactivation α-amylase of feed liquid, finish saccharifying.
As preferably, described microbial source natural antiseptic agent is nisin, taking the volume of feed liquid as benchmark, in step (2), the addition of nisin is 0.2-2.0g/L, and the addition that supplements the nisin adding is 0.1-2.0g/L.
Described microbial source natural antiseptic agent is kojic acid, and taking the volume of feed liquid as benchmark, in step (2), the addition of kojic acid is 0.2-2.0g/L, and the addition that supplements the kojic acid adding is 0.1-2.0g/L.
Now in saccharifying, only need to add a small amount of alkali regulates the pH value of feed liquid to the optimum activity pH of saccharifying enzyme, then supplement and add microbial source natural antiseptic agent, maintain the pH value of feed liquid within the scope of the optimum activity pH of saccharifying enzyme, greatly reduced the usage quantity of alkali in saccharifying.
For making the pH value all-the-time stable of feed liquid in saccharifying within the scope of the optimum activity pH at saccharifying enzyme, do not need to add alkali to regulate the pH value of feed liquid, further reduce the usage quantity of alkali in saccharifying.Preferred further, described microbial source natural antiseptic agent is N,O-Diacetylmuramidase, and taking the volume of feed liquid as benchmark, in step (2), the addition of N,O-Diacetylmuramidase is 0.2-2.0g/L; Described saccharifying enzyme is beta-amylase, Pullulanase and trisaccharide maltose enzyme, prepares maltose after saccharification.
Described microbial source natural antiseptic agent is tennecetin, and taking the volume of feed liquid as benchmark, in step (2), the addition of tennecetin is 0.5-5.0g/L; Described saccharifying enzyme is beta-amylase, Pullulanase and trisaccharide maltose enzyme, prepares maltose after saccharification.
Described microbial source natural antiseptic agent is the built agent of nisin and N,O-Diacetylmuramidase, and wherein the weight percent of nisin is 30%-70%; Taking the volume of feed liquid as benchmark, described in step (2), the addition of built agent is 0.1-2.0g/L; Described saccharifying enzyme is beta-amylase, Pullulanase and trisaccharide maltose enzyme, prepares maltose after saccharification.
Beneficial effect of the present invention:
The present invention, by adding microbial source natural antiseptic agent in the feed liquid that obtains at starch milk after liquefaction, has suppressed the generation of microorganism in feed liquid, keeps the stablizing of pH value of feed liquid; Reduce the usage quantity of alkali in saccharifying, reduced load and the operational difficulty of workman of follow-up ion-exchange; Shorten saccharification time, improved the final effect of saccharification.
Embodiment
Embodiment 1
(1) preparation degree Beaume is the starch milk of 14.5 ° of B é, then regulates the pH value to 5.2 of starch milk with soda ash, and the secondary injection of liquefying is carried out in injections of once liquefying at 108 DEG C at 135 DEG C.
(2) feed liquid that step (1) obtains is passed through respectively single flash tank and secondary flash tank, and flash distillation to 75 DEG C, then passes through tubular heat exchange, with starch milk heat exchange to 60 DEG C in step (1).
(3) material liquid pH value in determination step (2) is 5.2, taking the volume of feed liquid as benchmark, add the nisin of 0.2g/L, taking the butt of starch milk as benchmark, then add the beta-amylase of 1.4kg/t, the Pullulanase of 1.4kg/t, the trisaccharide maltose enzyme of 1.8kg/t and carry out saccharification.
(4) in saccharifying, detect the pH value of feed liquid at interval of 6h sampling, about saccharification 30h, the pH value that records feed liquid is less than 4.5, taking the butt of starch milk as benchmark, the NaOH that adds 0.2kg/t regulates the pH value to 5.2 of feed liquid, taking the volume of feed liquid as benchmark, add the nisin of 0.1g/L, continue interval 6h sampling and detect the pH value of feed liquid, the pH value that detects afterwards feed liquid is more stable, basicly stable between 5.0-5.2.After saccharification 42h, the content of maltose has reached more than 89%, is warming up to 80 DEG C, the enzyme processing of going out.
(5) after the feed liquid of step (4) gained cooling, carry out vacuum drum filtration, obtain the feed liquid of clarification, measure the content of β-amylose product in feed liquid, measure the specific conductivity of feed liquid at 25 DEG C.Measurement result is as follows:
In feed liquid, the content of β-amylose product is respectively: maltose 89.50%, trisaccharide maltose 1.51%, glucose 4.91%.
After saccharification, the specific conductivity of feed liquid is 376 μ s/cm.
Embodiment 2
The difference of the present embodiment and embodiment 1 is, the microbial source natural antiseptic agent adding in step (3) is kojic acid, and taking the volume of feed liquid as benchmark, addition is 0.35g/L; About saccharification 24h, the pH value that records feed liquid is less than 4.5, and taking the butt of starch milk as benchmark, the NaOH that adds 0.2kg/t regulates the pH value to 5.2 of feed liquid, taking the volume of feed liquid as benchmark, the kojic acid of supplementary interpolation 0.2g/L.Other processes are with embodiment 1.Measurement result is as follows:
Saccharification time is 45h.
In feed liquid, the content of β-amylose product is respectively: maltose 90.12%, trisaccharide maltose 1.58%, glucose 4.53%.
After saccharification, the specific conductivity of feed liquid is 378 μ s/cm.
Embodiment 3
The difference of the present embodiment and embodiment 1 is, the microbial source natural antiseptic agent adding in step (3) is N,O-Diacetylmuramidase, and taking the volume of feed liquid as benchmark, addition is 0.2g/L; The pH value that records feed liquid in saccharifying is more stable, basicly stable between 5.0-5.2, without adding N,O-Diacetylmuramidase.Other processes are with embodiment 1.Measurement result is as follows:
Saccharification time is 40h.
In feed liquid, the content of β-amylose product is respectively: maltose 90.5%, trisaccharide maltose 1.43%, glucose 4.53%.
After saccharification, the specific conductivity of feed liquid is 295 μ s/cm.
Embodiment 4
The difference of the present embodiment and embodiment 1 is, the microbial source natural antiseptic agent adding in step (3) is tennecetin, and taking the volume of feed liquid as benchmark, addition is 0.5g/L; The pH value that records feed liquid in saccharifying is more stable, basicly stable between 5.0-5.2, without adding tennecetin.Other processes are with embodiment 1.Measurement result is as follows:
Saccharification time is 42h.
In feed liquid, the content of β-amylose product is respectively: maltose 89.80%, trisaccharide maltose 1.52%, glucose 4.33%.
After saccharification, the specific conductivity of feed liquid is 312 μ s/cm.
Embodiment 5
The difference of the present embodiment and embodiment 1 is, the microbial source natural antiseptic agent adding in step (3) is the built agent of N,O-Diacetylmuramidase and nisin, taking the volume of feed liquid as benchmark, N,O-Diacetylmuramidase addition is 0.1g/L, and the addition of nisin is 0.1g/L; The pH value that records feed liquid in saccharifying is more stable, basicly stable between 5.0-5.2, without adding built agent.Other processes are with embodiment 1.Measurement result is as follows:
Saccharification time is 43h.
In feed liquid, the content of β-amylose product is respectively: maltose 90.38%, trisaccharide maltose 1.28%, glucose 4.72%.
After saccharification, the specific conductivity of feed liquid is 295 μ s/cm.
Comparative example
This comparative example is with the difference of embodiment 1, step is not added microbial source natural antiseptic agent in (3), in saccharifying, keep the stable of material liquid pH value by adding NaOH all the time, taking the butt of starch milk as benchmark, the addition of NaOH is 1.5kg/t, and other processes are with embodiment 1.Measurement result is as follows:
Saccharification time is 56h, and in feed liquid, the content of β-amylose product is respectively: maltose 87.3%, trisaccharide maltose 2.43%, glucose 5.21%.
After saccharification, the specific conductivity of feed liquid is 1960 μ s/cm.
Known according to the above results, to add after microbial source natural antiseptic agent, the time of saccharification can shorten more than 19.6%, and in feed liquid, the content of maltose has improved more than 2.5%.Owing to avoiding stablizing by continuous interpolation alkali the pH value of feed liquid in saccharifying, compared with comparative example, the specific conductivity of the Conductivity Ratio of feed liquid declines more than 80.7%, greatly reduces the load of follow-up ion-exchange.
Claims (9)
1. a Mashing process of preparing β-amylose, is characterized in that, adds microbial source natural antiseptic agent at starch milk after liquefaction in the feed liquid that obtains, and taking the volume of feed liquid as benchmark, the addition of described microbial source natural antiseptic agent is 0.1-10.0g/L.
2. the Mashing process of preparing β-amylose as claimed in claim 1, is characterized in that, described microbial source natural antiseptic agent is at least one in nisin, tennecetin, N,O-Diacetylmuramidase, epsilon-polylysine, kojic acid or phenyllactic acid.
3. the Mashing process of preparing β-amylose as claimed in claim 1 or 2, is characterized in that, comprises the steps:
(1) feed adjustment starch milk being obtained after liquefaction, to saccharification temperature, is then adjusted to the pH value of feed liquid within the scope of the optimum activity pH of saccharifying enzyme;
(2) in the feed liquid obtaining in step (1), add microbial source natural antiseptic agent, rear interpolation saccharifying enzyme carries out saccharification;
(3) arrive after saccharification terminal, feed liquid, through going out enzyme processing, finishes saccharifying;
The concentration of described starch milk is 10-30 ° of B é;
Taking the volume of feed liquid as benchmark, in described step (2), the addition of microbial source natural antiseptic agent is 0.1-10.0g/L.
4. the Mashing process of preparing β-amylose as claimed in claim 3, it is characterized in that, in saccharifying, sampling detects the pH value of feed liquid, when the pH of feed liquid value is during lower than the optimum activity pH scope of saccharifying enzyme, regulate the pH value of feed liquid to the optimum activity pH of saccharifying enzyme by adding alkali, then supplement and add microbial source natural antiseptic agent, maintain the pH value of feed liquid within the scope of the optimum activity pH of saccharifying enzyme;
Taking the butt of starch milk as benchmark, the addition of described alkali is 0.2-0.5kg/t.
5. the Mashing process of preparing β-amylose as claimed in claim 4, it is characterized in that, described microbial source natural antiseptic agent is nisin, taking the volume of feed liquid as benchmark, in step (2), the addition of nisin is 0.2-2.0g/L, and the addition that supplements the nisin adding is 0.1-2.0g/L.
6. the Mashing process of preparing β-amylose as claimed in claim 4, it is characterized in that, described microbial source natural antiseptic agent is kojic acid, taking the volume of feed liquid as benchmark, in step (2), the addition of kojic acid is 0.2-2.0g/L, and the addition that supplements the kojic acid adding is 0.1-2.0g/L.
7. the Mashing process of preparing β-amylose as claimed in claim 3, is characterized in that, described microbial source natural antiseptic agent is N,O-Diacetylmuramidase, and taking the volume of feed liquid as benchmark, in step (2), the addition of N,O-Diacetylmuramidase is 0.2-2.0g/L; Described saccharifying enzyme is beta-amylase, Pullulanase and trisaccharide maltose enzyme, prepares maltose after saccharification.
8. the Mashing process of preparing β-amylose as claimed in claim 3, is characterized in that, described microbial source natural antiseptic agent is tennecetin, and taking the volume of feed liquid as benchmark, in step (2), the addition of tennecetin is 0.5-5.0g/L; Described saccharifying enzyme is beta-amylase, Pullulanase and trisaccharide maltose enzyme, prepares maltose after saccharification.
9. the Mashing process of preparing β-amylose as claimed in claim 3, is characterized in that, described microbial source natural antiseptic agent is the built agent of nisin and N,O-Diacetylmuramidase, and wherein the weight percent of nisin is 30%-70%; Taking the volume of feed liquid as benchmark, described in step (2), the addition of built agent is 0.1-2.0g/L; Described saccharifying enzyme is beta-amylase, Pullulanase and trisaccharide maltose enzyme, prepares maltose after saccharification.
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