CN106434792A - Production process of glucose syrup - Google Patents
Production process of glucose syrup Download PDFInfo
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- CN106434792A CN106434792A CN201611081952.6A CN201611081952A CN106434792A CN 106434792 A CN106434792 A CN 106434792A CN 201611081952 A CN201611081952 A CN 201611081952A CN 106434792 A CN106434792 A CN 106434792A
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- temperature
- glucose syrup
- liquefaction
- saccharifying
- processing technology
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/02—Monosaccharides
Abstract
The invention discloses a production process of glucose syrup, comprising the following steps: first, preparing one of dry maize/wheat/cassava for milling, after the dry maize/wheat/cassava is milled to be powder, putting the powder into a heating device provided with a mixer, spraying hydrochloric acid while mixing, and heating to 90-100 DEG C; second, mixing slurry; third, pasting; fourth, liquefying, including first-time liquefaction, second-time liquefaction and high-temperature maintenance; fifth, cooling; sixth, saccharifying; seventh, deactivating enzyme; eighth, reducing the temperature to 60-70 DEG C, and filtering; and ninth, fermenting. According to the process provided by the invention, utilization ratio of the glucose syrup prepared from starch raw materials is increased to about 97%, and the yield is increased to about 99%.
Description
Technical field
The present invention relates to the processing technology of glucose syrup.
Background technology
Glucose syrup (Glucose Syrup) is with starch or starchiness as raw material, through full-enzyme method, acid system, enzymatic acidification method or
Acid-enzyme hydrolysis method hydrolysis, refined obtained by the mixing molasses containing glucose (chemical formula C6H12O6).Glucose syrup is not only directly wide
General be applied to confection industry and food processing industry, also processed chemical grade, food stage and the pharmaceutical grade glucose of being refined into is brilliant further
Body fine work, has broader applications in every field.Glucose syrup is obtained by Starch Hydrolysis, is by corn starch hydrolysis mostly
?.The primary raw material preparing glucose at present both at home and abroad is cereal crops Semen Maydiss and Rhizoma Dioscoreae esculentae.At present, glucose syrup is mainly used in
Food industry, accounts for the 95% of whole consumptions, and non-food industries 5% are mainly used in medical industry, including as production of antibiotics
Raw material, as pill sugar-coat, with sucrose collectively as cough liquid carrier.And the offer processing technology of current glucose syrup
In, its utilization rate, yield be not high, and utilization rate is 95% about；Yield is 97%.
Content of the invention
For overcoming disadvantages mentioned above, it is an object of the invention to provide a kind of making of the high glucose syrup of yield, utilization rate
Technique.
In order to reach object above, the technical solution used in the present invention is：A kind of processing technology of glucose syrup, including with
Lower step：Step one：Prepare the one of which siccative in Wheat/Maize/Maninot esculenta crantz., carry out pulverizing, after grinds, put into carry and stir
Mix in the heater of machine, stir the hydrochloric acid spraying 0.1-0.18%, be heated to 90-100 DEG C；Step 2：Size mixing, leaching
Bubble stirring added resistant to elevated temperatures liquefaction enzyme preparation and protein coacervation agent after 2～3 hours, added the chlorination that concentration is 0.1 0.2%
Calcium, pH value is adjusted to 5.2-6.5；Step 3：Gelatinizing；Control temperature at 55-75 DEG C, add midrange thermal stable amylase, carry out 65 DEG C
Insulation 10 minutes；Step 4：Liquefaction, maintains including first time liquefaction, second liquefaction, high temperature；Step 5：Cooling；Adjust PH
It is worth to 4.0-4.5；Step 6：Saccharifying；Temperature control, at 58-60 DEG C, adds saccharifying enzyme, starch milk 33%, pH value is adjusted to
4.3-4.5, saccharifying enzyme dosage 240U/g over dry starch, saccharificatinn period 16h；Step 7：Enzyme denaturing；With anhydrous alcohol inspection no dextrin
Exist, pH value is adjusted to 4.8-5.0 after terminating by saccharifying, and, at 75-80 DEG C, enzyme denaturing time control is in more than 30min for temperature control；Step
Rapid eight：Temperature is reduced to after 60-70 DEG C, filters；Step 9：Fermentation.The invention has the beneficial effects as follows, by above-mentioned technique
Flow process, can make the utilization rate that starch material makes glucose syrup improve and improve to 99% about to 97% about and yield.
Preferably, in saccharifying, with hot water circuit insulation, the temperature control of described hot water is at 68-70 DEG C；Can prevent
Sugared coking.
It is as a further improvement on the present invention, the filtration in step 8, before filtering in the solution of every 1Kg, plus 6-7 liter
Deionized water, adjusts pH 9 11, adds 140,000 u/g alkaline proteases, and after mixing, reactant is incubated 2 hours in 55 DEG C, then
Filter, filter cake with 1N salt acid elution, then with deionized water filter wash cake to weakly acidic pH.In order to remove the protein in siccative.
Preferably, when the described first time in step 4 liquefies, entered by the pre- thermal sprayer for 100-105 DEG C for the temperature
Row liquefies for the first time, is heated to 150 DEG C -180 DEG C, continues 20-30min insulation, then is cooled to 95 DEG C；Reach enzyme denaturing, protein
Solidification, the purpose of starch dispersion.
Preferably, when described second in step 4 liquefies；First PH is adjusted to 5.5-6.5, is subsequently adding high temperature resistant
Amylase 0.2L/t starch, liquefy about 30min.
It is, between step 6 and seven, with the saccharified liquid after saccharifying as raw material, to pass through as a further improvement on the present invention
Simulated moving bed chromatography system, at a temperature of 60～80 DEG C, with water as eluant, makes the glucose in saccharified liquid complete with oligosaccharide
Fully separating, obtain the component rich in glucose and the component rich in functional oligose.There is method easy, gained purification effect
Really.
Specific embodiment
It is described in detail with reference to preferred embodiment, so that advantages and features of the invention can be easier to by this area
Technical staff understands, thus protection scope of the present invention is made apparent clearly defining.
Embodiment one, a kind of processing technology of glucose syrup of the present embodiment, comprise the following steps：Step one：Prepare beautiful
Rice, carries out pulverizing, after grinds, puts in the heater with blender, stir the salt spraying 0.12-0.15%
Acid, is heated to 92-93 DEG C；Step 2：Size mixing, soaking and stirring adds resistant to elevated temperatures liquefaction enzyme preparation and albumen to coagulate after 2～3 hours
Poly- agent, the calcium chloride adding concentration to be 0.11%, pH value is adjusted to 5.5；Step 3：Gelatinizing；Control temperature at 55-75 DEG C,
Add midrange thermal stable amylase, carry out 65 DEG C and be incubated 10 minutes；And in saccharifying, it is incubated with hot water circuit, described hot water
Temperature control is at 70 DEG C；Step 4：Liquefaction, maintains including first time liquefaction, second liquefaction, high temperature.Wherein, in step 4
The liquefaction of described first time when, carry out liquefying for the first time by the pre- thermal sprayer that temperature is 105 DEG C, be heated to 165 DEG C, continue
20-30min is incubated, then is cooled to 95 DEG C；When in step 4 described second liquefies；First PH is adjusted to 5.8, is subsequently adding
Fire resistant alpha-diastase 0.2L/t starch, liquefy about 30min.Step 5：Cooling；Adjust pH value between 4.2；Step 6：Saccharifying；
Temperature control, at 58-60 DEG C, adds saccharifying enzyme, starch milk 33%, pH value is adjusted to 4.3, saccharifying enzyme dosage 240U/g over dry starch,
Saccharificatinn period 16h；Step 7：With the saccharified liquid after saccharifying as raw material, by simulated moving bed chromatography system, in 65 DEG C of temperature
Under, with water as eluant, so that the glucose in saccharified liquid is kept completely separate with oligosaccharide, obtain the component rich in glucose and be rich in
The component of functional oligose；Step 8：Enzyme denaturing；Existed with anhydrous alcohol inspection no dextrin, pH value is adjusted to after terminating by saccharifying
5.0, at 78 DEG C, enzyme denaturing time control, in more than 30min, such as can be controlled in 40min to temperature control；Step 9：Temperature is reduced
To after 65 DEG C, in the solution of every 1Kg, plus 6.2 liters of deionized waters, adjust pH 9, add 140,000 u/g alkaline proteases, mix
Afterwards, reactant is incubated 2 hours in 55 DEG C, then filters, filter cake with 1N salt acid elution, then with deionized water filter wash cake near
Property；Step 10：Fermentation.By above-mentioned technological process, the utilization rate of the Starch Conversion glucose syrup of this Semen Maydis improve to
97.5% about improves to 98.6% about with yield.
Embodiment two, step one：Prepare Semen Tritici aestivi siccative, carry out pulverizing, after grinds, put into the heating dress with blender
In putting, stir the hydrochloric acid spraying 0.16%, be heated to 96 DEG C；Step 2：Size mixing, soaking and stirring adds resistance to after 3 hours
The liquefaction enzyme preparation of high temperature and protein coacervation agent, add the calcium chloride that concentration is 0.18%, pH value is adjusted to 5.9-6.2, has
Body be adjustable to 6.0；Step 3：Gelatinizing；Control temperature at 72 DEG C, add midrange thermal stable amylase, carry out 65 DEG C and be incubated 10 minutes；And
And in saccharifying, with hot water circuit insulation, the temperature control of described hot water is at 68 DEG C；Step 4：Liquefaction, including for the first time
Liquefaction, second liquefaction, high temperature maintain.Wherein, when the described first time in step 4 liquefies, it is 105 DEG C by temperature
Pre- thermal sprayer carries out liquefying for the first time, is heated to 176 DEG C, continues 30min insulation, then is cooled to 95 DEG C；In step 4
When liquefying for described second；First PH is adjusted 6.2, be subsequently adding fire resistant alpha-diastase 0.2L/t starch, liquefy about 30min.Step
Five：Cooling；Adjust pH value between 4.2；Step 6：Saccharifying；Temperature control, at 58-60 DEG C, adds saccharifying enzyme, starch milk
33%, pH value is adjusted to 4.5, saccharifying enzyme dosage 240U/g over dry starch, saccharificatinn period 16h；Step 7：With the saccharified liquid after saccharifying
For raw material, by simulated moving bed chromatography system, at a temperature of 60～80 DEG C, with water as eluant, make the Fructus Vitis viniferae in saccharified liquid
Sugar is kept completely separate with oligosaccharide, obtains the component rich in glucose and the component rich in functional oligose；Step 8：Enzyme denaturing；
Existed with anhydrous alcohol inspection no dextrin, pH value is adjusted to 4.8 after terminating by saccharifying, temperature control at 75 DEG C, enzyme denaturing time control
In more than 30min, typically it can be controlled in 30min-1h；Step 9：Temperature is reduced to after 67 DEG C, every 1Kg's
In solution, plus 6-7 rises deionized water, adjusts pH 10, adds 140,000 u/g alkaline proteases, and after mixing, reactant is protected in 55 DEG C
Temperature 2 hours, then filters, filter cake with 1N salt acid elution, then with deionized water filter wash cake to weakly acidic pH；Step 10：Fermentation.Pass through
Above-mentioned technological process, the utilization rate of the Starch Conversion glucose syrup of this Semen Tritici aestivi improve to 97.2% about and yield improve to
99.2% about.
Embodiment three, step one：Prepare Maninot esculenta crantz. siccative, carry out pulverizing, after grinds, put into the heating dress with blender
In putting, stir the hydrochloric acid spraying 0.17%, be heated to 95 DEG C；Step 2：Size mixing, soaking and stirring adds resistance to after 3 hours
The liquefaction enzyme preparation of high temperature and protein coacervation agent, the calcium chloride adding concentration to be 0.12%, pH value is adjusted to 6.1；Step 3：
Gelatinizing；Control temperature at 72 DEG C, add midrange thermal stable amylase, carry out 65 DEG C and be incubated 10 minutes；And in saccharifying, use hot water
Circulation insulation, the temperature control of described hot water is at 68 DEG C；Step 4：Liquefaction, including first time liquefaction, second liquefaction, high temperature
Maintain.Wherein, when the described first time in step 4 liquefies, carried out for the first time by the pre- thermal sprayer that temperature is 103 DEG C
Liquefaction, is heated to 175 DEG C, continues 20-30min insulation, then is cooled to 95 DEG C；When in step 4 described second liquefies；
First PH is adjusted to 5.5, is subsequently adding fire resistant alpha-diastase 0.2L/t starch, liquefy about 30min.Step 5：Cooling；Adjust pH value
To between 4.5；Step 6：Saccharifying；Temperature control, at 60 DEG C, adds saccharifying enzyme, starch milk 33%, pH value is adjusted to 4.3, saccharifying enzyme
Consumption 240U/g over dry starch, saccharificatinn period 16h；Step 7：With the saccharified liquid after saccharifying as raw material, by Simulation moving bed color
Spectra system, at a temperature of 60 DEG C, with water as eluant, is made the glucose in saccharified liquid be kept completely separate with oligosaccharide, is rich in
The component of glucose and the component rich in functional oligose；Step 8：Enzyme denaturing；Existed with anhydrous alcohol inspection no dextrin, sugar
Change, after terminating, pH value is adjusted to 4.8, at 78 DEG C, enzyme denaturing time control, in more than 30min, can be controlled in 2h to temperature control；
Step 9：Temperature is reduced to after 60 DEG C, in the solution of every 1Kg, plus 6-7 rises deionized water, adjusts pH 10.5, adds 14
Ten thousand u/g alkaline proteases, after mixing, reactant is incubated 2 hours in 55 DEG C, then filters, filter cake with 1N salt acid elution, then to go
Ionized water filter wash cake is to weakly acidic pH；Step 10：Fermentation.By above-mentioned technological process, the Starch Conversion glucose syrup of this Maninot esculenta crantz.
Utilization rate improve to 98.2% about and yield improve to 99.5% about.
Embodiment of above only technology design to illustrate the invention and feature, its object is to allow and is familiar with technique
People understands present disclosure and is carried out, and can not be limited the scope of the invention with this, all spiritual according to the present invention
Equivalence changes or modification that essence is done, all should cover within the scope of the present invention.
Claims (6)
1. a kind of processing technology of glucose syrup it is characterised in that：Comprise the following steps：
Step one：Prepare the one of which siccative in Wheat/Maize/Maninot esculenta crantz., carry out pulverizing, after grinds, put into stirring
In the heater of machine, stir the hydrochloric acid spraying 0.1-0.18%, be heated to 90-100 DEG C；
Step 2：Size mixing, soaking and stirring adds resistant to elevated temperatures liquefaction enzyme preparation and protein coacervation agent after 2～3 hours, add concentration
For 0.1 0.2% calcium chloride, pH value is adjusted to 5.2-6.5；
Step 3：Gelatinizing；Control temperature at 55-75 DEG C, add midrange thermal stable amylase, carry out 65 DEG C and be incubated 10 minutes；
Step 4：Liquefaction, maintains including first time liquefaction, second liquefaction, high temperature；
Step 5：Cooling；Adjust pH value to 4.0-4.5；
Step 6：Saccharifying；Temperature control, at 58-60 DEG C, adds saccharifying enzyme, starch milk 33%, pH value is adjusted to 4.3-4.5, saccharifying
Enzyme dosage 240U/g over dry starch, saccharificatinn period 16h；
Step 7：Enzyme denaturing；Existed with anhydrous alcohol inspection no dextrin, pH value is adjusted to 4.8-5.0, temperature control after terminating by saccharifying
At 75-80 DEG C, enzyme denaturing time control is in more than 30min；
Step 8：Temperature is reduced to after 60-70 DEG C, filters；
Step 9：Fermentation.
2. glucose syrup according to claim 1 processing technology it is characterised in that：In saccharifying, followed with hot water
Environmental protection temperature, the temperature control of described hot water is at 68-70 DEG C.
3. glucose syrup according to claim 1 processing technology it is characterised in that：Filtration in step 8, is filtering
Before, in the solution of every 1Kg, plus 6-7 rises deionized water, adjusts pH 9 11, adds 140,000 u/g alkaline proteases, after mixing,
Reactant is incubated 2 hours in 55 DEG C, then filters, filter cake with 1N salt acid elution, then with deionized water filter wash cake to weakly acidic pH.
4. glucose syrup according to claim 1 processing technology it is characterised in that：Described first time in step 4
During liquefaction, carry out liquefying for the first time by the pre- thermal sprayer for 100-105 DEG C for the temperature, be heated to 150 DEG C -180 DEG C, continue
20-30min is incubated, then is cooled to 95 DEG C.
5. glucose syrup according to claim 4 processing technology it is characterised in that：In step 4 described second
During liquefaction；First PH is adjusted to 5.5-6.5, is subsequently adding fire resistant alpha-diastase 0.2L/t starch, liquefy about 30min.
6. glucose syrup according to claim 1 processing technology it is characterised in that：Between step 6 and seven, with sugar
Saccharified liquid after change is raw material, by simulated moving bed chromatography system, at a temperature of 60～80 DEG C, with water as eluant, makes sugar
The glucose changed in liquid is kept completely separate with oligosaccharide, obtains the component rich in glucose and the component rich in functional oligose.
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| CN201611081952.6A CN106434792A (en) | 2016-11-30 | 2016-11-30 | Production process of glucose syrup |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611081952.6A CN106434792A (en) | 2016-11-30 | 2016-11-30 | Production process of glucose syrup |
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| CN201611081952.6A Pending CN106434792A (en) | 2016-11-30 | 2016-11-30 | Production process of glucose syrup |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090574A (en) * | 2018-07-18 | 2018-12-28 | 合肥华盖生物科技有限公司 | A kind of honey is syrup dedicated and preparation method thereof |
| CN110343729A (en) * | 2018-04-02 | 2019-10-18 | 无锡甜丰食品有限公司 | A kind of preparation method of low DE value glucose syrup |
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| 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 |
| CN104498560A (en) * | 2014-12-23 | 2015-04-08 | 开封市四达农产品设备有限公司 | Liquefaction process and liquefaction equipment of glucose syrup |
| CN104593447A (en) * | 2014-12-24 | 2015-05-06 | 山东龙力生物科技股份有限公司 | Energy-saving preparation technology of high-quality glucose powder |
| CN104911234A (en) * | 2015-06-02 | 2015-09-16 | 吉林大学 | Method for efficiently liquefying high-concentration corn starch step by step |
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2016
- 2016-11-30 CN CN201611081952.6A patent/CN106434792A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045701A (en) * | 2012-12-29 | 2013-04-17 | 保龄宝生物股份有限公司 | High-yield method for co-producing resistant dextrin, beta-cyclodextrin and F42 HFCS (high fructose corn syrup) |
| 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 |
| CN104498560A (en) * | 2014-12-23 | 2015-04-08 | 开封市四达农产品设备有限公司 | Liquefaction process and liquefaction equipment of glucose syrup |
| CN104593447A (en) * | 2014-12-24 | 2015-05-06 | 山东龙力生物科技股份有限公司 | Energy-saving preparation technology of high-quality glucose powder |
| CN104911234A (en) * | 2015-06-02 | 2015-09-16 | 吉林大学 | Method for efficiently liquefying high-concentration corn starch step by step |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110343729A (en) * | 2018-04-02 | 2019-10-18 | 无锡甜丰食品有限公司 | A kind of preparation method of low DE value glucose syrup |
| CN109090574A (en) * | 2018-07-18 | 2018-12-28 | 合肥华盖生物科技有限公司 | A kind of honey is syrup dedicated and preparation method thereof |
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Application publication date: 20170222 |