CN106636257A - Low-foam high-sugaring-temperature starch syrup and production technology thereof - Google Patents
Low-foam high-sugaring-temperature starch syrup and production technology thereof Download PDFInfo
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Abstract
The invention relates to the technical field of food processing, and in particular relates to low-foam high-sugaring-temperature starch syrup and a production technology thereof. According to the production technology of the low-foam high-sugaring-temperature starch syrup provided by the invention, the content of limit dextrin, N-containing substances and calcium and magnesium ions is reduced by using a mixed enzyme agent, and two times of decolorization filtering and ion exchange technology, the sugaring temperature is improved to 165 DEG C, the situation that color is changed due to a Maillard reaction and a pyrogenic reaction caused by high sugaring temperature during a sugaring process of the starch syrup is avoided, meanwhile the generation of foam is reduced during the sugaring process, a sugaring amount is increased, and a utilization rate of equipment is improved. The low-foam high-sugaring-temperature starch syrup provided by the invention, the starch syrup uses maltose with a middle DE value as a main component, has the advantages of high sugaring temperature and less foam, and meanwhile is low and moderate in sweetness, strong in palatability, good in stability, low in production cost, and applicable to industrial production.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of low bubble height endures warm starch syrup and its production work
Skill.
Background technology
Starch sugar is to utilize amyloid grain, potato class etc. for raw material, through the sugar of acid system, acid-enzyme hydrolysis method or Enzymatic,
Including maltose, glucose, HFCS etc..Starch sugar consumer field is wide, and consumption quantity is big, is that the pillar of starch deep processing is produced
Product, are widely used in for a long time all conglomeraties such as food, medicine, papermaking.
Starch sugar product is obtained due to being Starch Hydrolysis, therefore, it is amylolytic speed, the degree of hydrolysis, liquefaction, sugared
Change, purification, crystallization, starch material and process equipment performance etc., can affect the quality of starch liquid sugar.Sugar cook temperature is candy
Produce an important quality index, affect sugar cook temperature mainly have saccharic composition, material containing N and calcium ions and magnesium ions content three because
Element.
Some problems are still suffered from starch sugar production at present, it is unnecessary in syrup due to remove such as during sugar cook
Moisture, it usually needs syrup is easy to coking during higher temperature, but sugar cook at relatively high temperatures, while producing a lot
Bubble, traces it to its cause：First, limit dextrin is more in syrup, and limit dextrin is easy to coking during sugar cook, causes syrup
Endure temperature low；Secondly as protein removal is not thorough in starch production process, in saccharifying, have in the middle of carbohydrase in a small amount
Proteolytic enzyme, there is the amino acid of a small amount of in final liquid glucose, increased in liquid glucose soluble material containing N, boil process
In Maillard reaction can occur；Again, because ion exchange is not thorough, the increase of calcium ions and magnesium ions concentration in liquid glucose is caused.Stir off
Temperature is that candy produces a upper important quality index, and the syrup prepared under conditions of lower temperature and many bubbles has a strong impact on
Follow-up technique and quality of candy, therefore develop the pass that a kind of production technology of the starch syrup that low bubble height endures temperature is solve problem
Key.
In the present invention, low bubble height endures warm starch syrup and refers to that sugar cook temperature is (more logical than the sugar cook temperature of general starch syrup
Often it is less than 150 DEG C) high starch syrup, it is that sugar cook temperature is not less than 165 DEG C that the height of the present invention is endured temperature and is obtained, and is boiling process
Middle bubble is smaller and few, and the low bubble in the present invention refers to the volume of liquid glucose blibbing and accounts for the ratio of liquid glucose volume less than 1/
5。
The content of the invention
It is an object of the invention to provide a kind of low bubble height endures warm starch syrup production technology, using mixing enzyme preparation, two
Secondary decolouring and filtration reduce limit dextrin content, content of material containing N and calcium ions and magnesium ions content with ion-exchange process, will stir off
Temperature brings up to 165 DEG C, and due to boiling, temperature is high to occur Maillard reaction and pyrogenetic reaction in sugar cook process to prevent starch syrup
And change colour, while the generation of bubble during sugar cook is reduced, additionally, the starch syrup production technology reaction condition is gentle,
It is simple to equipment requirement, it is adapted to industrialized production.
Another object of the present invention is to providing a kind of low bubble height endures warm starch syrup, the starch syrup is with medium DE values
Based on maltose, it is low to have the advantages that to endure warm high, bubble, at the same sugariness is low and gentle, palatability is strong, in good taste, in high temperature plus
More stable in the case of heat and acidity, being not susceptible to during heating will not be because of sugar under Maillard reaction and pyrogenetic reaction, typical temperature
The decomposition of slurry and cause food spoilage or sweet taste to change, especially to extend product shelf life effect it is obvious.Additionally, the shallow lake
Pulverized sugar slurry production confectionary products, than producing candy with traditional granulated sugar, the toughness of products produced is good, transparency is high, will not go out
Existing " sand return " phenomenon, and candy viscosity can be reduced, the local flavor of product is improved, production cost is significantly reduced, bring higher to enterprise
Economic benefit.
For achieving the above object, the technical solution used in the present invention is：
A kind of low bubble height endures the production technology of warm starch syrup, comprises the following steps：
(1) starch milk is modulated：Add water modulation in starch, stirs, and obtains starch concentration for 16.5-18.5 ° of Be '
Starch milk；
(2) liquefy：The pH for adjusting starch milk solution is 5.3-5.9, adds AMS, carries out injection liquefaction, is sprayed
Temperature is 110-120 DEG C, the liquid after being liquefied；
(3) streamline column insulation：By stream plus AMS after the liquid flashes cooling decompression after liquefaction, streamline column is entered back into,
30-60min is incubated at 95-100 DEG C, is cooled afterwards to 55-60 DEG C；
(4) it is saccharified：The pH for adjusting liquid glucose is 5.2-5.8, and temperature is 55-65 DEG C, adds Pullulanase and β-starch
Enzyme, is saccharified, and saccharificatinn period is 20-30h；
(5) decolorization filtering：Liquid glucose after decolouring is carried out into decolorization filtering twice, first time decolorization filtering adopts decolorization filtering
Using the activated carbon for reclaiming, second decolorization filtering adopts fresh activated carbon, obtains the liquid glucose after decolorization filtering；
(6) ion exchange：By the liquid after filtration, again Jing ion exchange resin carries out adsorbing separation, obtains refined starch sugar
Liquid；
(7) concentrate：Using concentrated in vacuo, product is obtained.
Further, the kind of the starch is corn, cassava or potato.
Further, stating the temperature of modulation starch milk in step (1) should be less than the gelatinization point of starch varieties.
Further, the amount that AMS is added in the step (2) is 0.5-1 liters/ton starch.
Further, the amount that AMS is added in the step (3) is 0.8-1.2 liters/ton starch.
Further, the amount that Shandong orchid enzyme is added in the step (4) is 0.1-0.3 liters/ton starch, the amount of beta amylase
For 0.4-0.7 liters/ton starch.
Further, twice the bleaching temperature of decolorization filtering is 70-80 DEG C in the step (5), and bleaching time is 30-
60min。
Further, the amount of fresh activity charcoal used by second decolorization filtering is 0.3-0.5 thousand in the step (5)
G ton starch.
Further, vacuum concentrated in vacuo in the step (7) is 100-400mbar.
A kind of low bubble height prepared according to above-mentioned production technology endures warm starch syrup, and the concentration of starch syrup is 75-
80%, DE value be 40-45, content 50-60% of maltose, sugar cook temperature >=165 DEG C, viscosity ＜ 1000cp, pH when 37 DEG C
Value 4.8-5.4, electrical conductivity≤20us/cm, light transmittance >=99%.
Compared with prior art, the beneficial effects of the present invention is：
1st, the present invention provide low bubble height endure temperature starch sugar production technology by add AMS, Pullulanase and
Beta amylase, reduces the content of limit dextrin in syrup, obtains the starch syrup based on the maltose of medium DE values；Pass through
Decolourize twice, filter twice, can effectively remove the materials containing N such as isolating protein, amino acid；Calcium and magnesium is removed by ion exchange column
Ion, obtains pure liquid glucose；To sum up, decolourize using mixing enzyme preparation, twice and filter and ion-exchange process is reducing pole
Limit dextrin content, content of material containing N and calcium ions and magnesium ions content, so as to obtain the starch syrup that low bubble height endures temperature, by temperature of stirring off
165 DEG C are brought up to without changing colour, prevents starch syrup from Maillard reaction and pyrogenetic reaction occurring.
2nd, the present invention provide low bubble height endure temperature starch syrup, the starch syrup based on the maltose of medium DE values,
There is to endure warm high, bubble low, at the same sugariness is low and gentle, palatability is strong, in good taste, in high-temperature heating and acidity situation
Under it is more stable, Maillard reaction and pyrogenetic reaction are not susceptible to during heating, will not draw because of the decomposition of syrup under typical temperature
Play food spoilage or sweet taste changes, it is especially obvious to extending the shelf life effect of product.Additionally, the starch syrup production sugar
Fruit product, than producing candy with traditional granulated sugar, the toughness of products produced is good, transparency is high, is not in " sand return " phenomenon,
And candy viscosity can be reduced, and the local flavor of product is improved, production cost is significantly reduced, bring higher economic benefit to enterprise.
3rd, the low bubble height that the present invention is provided endures warm starch sugar production technology reaction condition gently, simple to equipment requirement,
It is advantageously implemented industrialized production.
Specific embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is a part of embodiment of the invention to apply example, rather than the embodiment of whole.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.
The present invention provide low bubble height endure temperature starch sugar production technology include modulation starch milk, liquefaction, streamline column be incubated,
The technique such as saccharification, decolorization filtering and ion exchange, concentration,
The low bubble height that the present invention is provided endures the production technology of warm starch syrup, comprises the following steps：
(1) starch milk is modulated：Add water modulation in starch, stirs, and obtains starch concentration for 16.5-18.5 ° of Be '
Starch milk；
In the present invention, the kind of starch can be corn, cassava or potato.
In the present invention, modulating the temperature of starch milk should be less than the gelatinization point of starch varieties.
Starch gelatinization refers to the characteristic that starch is swelling at high temperature, division forms homogeneous paste solution.The gelatinization temperature of starch
Minimum temperature when degree refers to that starch substrates are gelatinized, it depends on the specified plant of specific starch substrates, i.e. starch source
Kind, those skilled in the art can easily determine definite temperature.
The temperature of modulation starch milk is too high, is gelatinized can starch milk, and the viscosity of starch milk steeply rises, and causes feed pump not
Can normal work；Temperature is too low, and starch dissolution can be made too slow.
As the preferred embodiment of the present invention, the temperature of cornstarch modulation starch milk is adopted for 55-65 DEG C；Using
The temperature of tapioca modulation starch milk is 46-56 DEG C；The temperature of potato modulation starch milk is adopted for 44-54 DEG C；Using
The temperature of wheat modulation starch milk is 55-65 DEG C.
In the present invention, the concentration of starch milk is typical but non-limiting to be：16.5°Be′、17°Be′、17.5°Be′、18°Be′
Or 18.5 ° of Be '.
(2) liquefy：The pH for adjusting starch milk solution is 5.3-5.9, adds AMS, carries out injection liquefaction, is sprayed
Temperature is 110-120 DEG C, the liquid after being liquefied；
Starch liquefacation refers to starch under certain condition, by α-amylasehydrolysis into dextrin and compound sugar etc. compared with small molecule
Product.
AMS can be with the α-Isosorbide-5-Nitrae-glycosidic bond inside hydrolysis starch, and hydrolysate is dextrin, compound sugar and list
Sugar, after enzyme effect the viscosity of gelatinized starch can reduced rapidly, becomes liquefying starch.
In order to preferably play the effect of AMS, the pH of starch milk is adjusted into the optimum pH of AMS,
For 5.3-5.9.The regulation of pH can be adopted and is adjusted with sodium acid carbonate and hydrochloric acid.
In the present invention, the pH of starch milk solution is typical but non-limiting to be：5.3rd, 5.4,5.5,5.6,5.7,5.8 or 5.9.
In the present invention, the amount that AMS is added in step (2) is 0.5-1 liters/ton starch.
In the present invention, add in step (2) amount of AMS typical but non-limiting be：0.5 liter/ton starch, 0.6
Liter/ton starch, 0.7 liter/ton starch, 0.8 liter/ton starch, 0.9 liter/ton starch or 1.0 liter/ton starch.
In the present invention, injection temperation is typical but non-limiting to be：110℃、111℃、112℃、113℃、114℃、115
DEG C, 116 DEG C, 117 DEG C, 118 DEG C, 119 DEG C or 120 DEG C.
(3) streamline column insulation：By stream plus AMS after the liquid flashes cooling decompression after liquefaction, streamline column is entered back into,
30-60min is incubated at 95-100 DEG C, is cooled afterwards to 55-60 DEG C；
The purpose of streamline column insulation is to continue with reducing the DE values of liquefier.
The purpose of stream plus AMS is in order that liquefier further liquefies in streamline column.
In the present invention, the amount that AMS is added in step (3) is 0.8-1.2 liters/ton starch.
In the present invention, add in step (3) amount of AMS typical but non-limiting be：0.8 liter/ton starch, 0.9
Liter/ton starch, 1.0 liter/ton starch, 1.1 liter/ton starch or 1.2 liter/ton starch.
In the present invention, the holding temperature of step (3) is typical but non-limiting to be：95 DEG C, 96 DEG C, 97 DEG C, 98 DEG C, 99 DEG C or
100℃。
In the present invention, the temperature retention time of step (3) is typical but non-limiting to be：30min、35min、40min、45min、
50min, 55min or 60min.
From Novozymes Company, enzyme activity is 120KUN/g (single equivalent to international 80000 to AMS in the present invention
Position/gram).
(4) it is saccharified：The pH for adjusting liquid glucose is 5.2-5.8, and temperature is 55-65 DEG C, adds Pullulanase and β-starch
Enzyme, is saccharified, and saccharificatinn period is 20-30h；
The purpose of saccharification be further by the small molecule product after liquefaction be hydrolyzed into glucose, maltose, trisaccharide, tetrose and
The products such as other compound sugar.
Pullulanase can selectivity cut α -1 in amylopectin branch point, 6 glycosidic bonds cut whole branch knot
Structure, forms amylose.
Amylose can be resolved into maltose by beta amylase.
In the present invention, the amount that Pullulanase is added in step (4) is 0.1-0.3 liters/ton starch.
In the present invention, add in step (4) amount of Pullulanase typical but non-limiting be：0.1 liter/ton starch, 0.15
Liter/ton starch, 0.2 liter/ton starch, 0.25 liter/ton starch or 0.3 liter/ton starch.
In the present invention, the amount that beta amylase is added in step (4) is 0.4-0.7 liters/ton starch.
In the present invention, add in step (4) amount of beta amylase typical but non-limiting be：0.4 liter/ton starch, 0.45
Liter/ton starch, 0.5 liter/ton starch, 0.55 liter/ton starch, 0.6 liter/ton starch, 0.65 liter/ton starch or 0.7 liter/ton form sediment
Powder.
By the complex enzyme formulation for adding Pullulanase and beta amylase, make maltose content in product higher, so as to increase
Plus it boils temperature.
In the present invention, the pH of liquid glucose is typical in step (4) but non-limiting is：5.2nd, 5.3,5.4,5.5,5.6,5.7 or
5.8。
In the present invention, saccharification temperature is typical but non-limiting to be：55℃、56℃、57℃、58℃、59℃、60℃、61℃、
62 DEG C, 63 DEG C, 64 DEG C or 65 DEG C.
In the present invention, saccharificatinn period is typical but non-limiting to be：20h、21h、22h、23h、24h、25h、26h、27h、
28h, 29h or 30h.
In the present invention, beta amylase and Pullulanase are from Genencor Company.
The enzyme activity of beta amylase is 1230DP °.1 DP ° of unit refer to enzyme sample solution in 0.1ml5% concentration with
Enzyme amount of the 100ml specific substrates required for 20 DEG C of reactions can reduce 5ml Fehling Regents in 1 hour.
The enzyme activity of Pullulanase is 1000ASPU/g.The unit of activity of one Pullulanase, refers in specific test strip
Under part, pH4.5, temperature 60 C, the enzyme from needed for a reducing equivalent of the Propiram substrate release per minute equivalent to glucose
Amount.
(5) decolorization filtering：Liquid glucose after decolouring is carried out into decolorization filtering twice, first time decolorization filtering adopts decolorization filtering
Using the activated carbon for reclaiming, second decolorization filtering adopts fresh activated carbon, obtains the liquid glucose after decolorization filtering；
The activated carbon that last time decolouring uses rear recovery is used for the first time, can adsorb a large amount of impurity in liquid glucose, this
Sample can save activated carbon dosage.
Fresh activated carbon is used for the second time, decolorizing ability is stronger, remove remaining a small amount of in first time destainer
Impurity, it is ensured that the liquid glucose impurity into ion-exchange stage is few as far as possible, reduce ion exchange burden.
The amount of fresh activity charcoal used by second decolorization filtering is 0.3-0.5 kg/ton of starch.
In the present invention, the amount of fresh activity charcoal used by second decolorization filtering is typical but non-limiting to be：0.3 kg/ton
Starch, 0.35 kg/ton of starch, 0.4 kg/ton of starch, 0.45 kg/ton of starch, 0.5 kg/ton of starch.
Twice the bleaching temperature of decolorization filtering is 70-80 DEG C, and bleaching time is 30-60min.
In the present invention, bleaching temperature is typical but non-limiting to be：70℃、71℃、72℃、73℃、74℃、75℃、76℃、
77 DEG C, 78 DEG C, 79 DEG C or 80 DEG C.
In the present invention, bleaching time degree is typical but non-limiting to be：30min、35min、40min、45min、50min、
55min or 60min.
(6) ion exchange：By the liquid after filtration, again Jing ion exchange columns carry out adsorbing separation, obtain refined starch sugar
Liquid；
By ion exchange column, using the suction-operated of resin, the protein that is dissolved in water can be removed and other solubilities contain
H in nitrogen thing, each heavy metal species and inorganic impurity, the zwitterion in liquid glucose and ion exchange resin+、OH-Exchange, it is raw
Cheng Shui, removes inorganic impurity.
In the present invention, in step (6), when salt can be utilized respectively when ion exchange resin exchange capacity declines
Acid and caustic soda regenerate to cationic ion-exchange resin and anion exchange resin, reduce production cost.
(7) concentrate：Using concentrated in vacuo, product is obtained.
Concentrated by four-effect evaporator, concentration raises the concentration of syrup, and the concentration for typically requiring syrup is more than
70%, the syrup of high concentration can suppress the growth and breeding of microorganism, increase the shelf-life of syrup.
Concentration systems vacuum be 100-400mbar, temperature be 70-85 DEG C under the conditions of, carry out concentrated in vacuo.
A kind of low bubble height prepared according to above-mentioned production technology endures warm starch syrup, and the concentration of starch syrup is 75-
80%, DE value be 40-45%, content 50-60% of maltose, sugar cook temperature >=165 DEG C, viscosity ＜ 1000cp when 37 DEG C,
PH value 4.8-5.4, electrical conductivity≤20us/cm, light transmittance >=99%.
Embodiment 1
A kind of low bubble height endures the production technology of warm starch syrup, comprises the following steps：
(1) starch milk is modulated：64 DEG C of water is added in cornstarch, is stirred, obtain starch concentration for 17.5 °
Be ' starch milks；
(2) liquefy：The pH for adjusting starch milk solution is 5.6, and the amount for adding AMS is 0.8 liter/ton starch, is carried out
Injection liquefaction, injection temperation is 115 DEG C, the liquid after being liquefied；
(3) streamline column insulation：After the liquid flashes cooling decompression after liquefaction, stream plus AMS amount be 1.0 liters/
Ton starch, enters back into streamline column, and 45min is incubated at 100 DEG C, cools afterwards to 58 DEG C；
(4) it is saccharified：It is 5.5 to adjust pH, and temperature is 65 DEG C, adds complex enzyme formulation, and the amount of Pullulanase is 0.2 liter/ton
Starch, the amount of beta amylase is 0.6 liter/ton starch, is saccharified 24 hours；
(5) decolorization filtering：It is divided into decolorization filtering twice, first time decolorization filtering adopts the used work of last time decolorization filtering
Property charcoal, bleaching temperature be 75 DEG C, bleaching time is 45min；Second decolorization filtering adopts fresh activated carbon, used new fresh and alive
Property charcoal amount be 0.4 kg/ton of starch, bleaching temperature is 75 DEG C, and bleaching time is 45min, the light transmittance of liquid glucose after decolouring >=
98%；
(6) ion exchange：By the liquid after filtration, again Jing ion exchange resin carries out adsorbing separation, removes the egg in liquid glucose
White matter and calcium ions and magnesium ions so that the electrical conductivity≤20us/cm of liquid glucose after ion exchange, light transmittance is >=99%；
(7) concentrate：Carried out using four-effect evaporator concentrated in vacuo, vacuum is 300mbar, is concentrated to concentration and is
75.81%.
The low bubble height obtained using said method endures warm starch syrup, and concentration is that 75.81%, DE values are 44.56%, malt
Sugared content is 55.41%, and sugar cook temperature is 170 DEG C, and viscosity when 37 DEG C is 927cp, and pH is 5.1, electrical conductivity≤20us/cm,
Light transmittance >=99%.
Embodiment 2
A kind of low bubble height endures the production technology of warm starch syrup, comprises the following steps：
(1) starch milk is modulated：60 DEG C of water is added in cornstarch, is stirred, obtain starch concentration for 17 ° of Be '
Starch milk；
(2) liquefy：The pH for adjusting starch milk solution is 5.8, and the amount for adding AMS is 1.0 liter/ton starch, is carried out
Injection liquefaction, injection temperation is 118 DEG C, the liquid after being liquefied；
(3) streamline column insulation：After the liquid flashes cooling decompression after liquefaction, stream plus AMS amount be 0.8 liter/
Ton starch, enters back into streamline column, and 60min is incubated at 95 DEG C, cools afterwards to 55 DEG C；
(4) it is saccharified：It is 5.7 to adjust pH, and temperature is 63 DEG C, adds complex enzyme formulation, and the amount of Pullulanase is, β-starch
The amount of enzyme is to be saccharified 28 hours；
(5) decolorization filtering：It is divided into decolorization filtering twice, first time decolorization filtering adopts the used work of last time decolorization filtering
Property charcoal, bleaching temperature be 80 DEG C, bleaching time is 30min；Second decolorization filtering adopts fresh activated carbon, used new fresh and alive
Property charcoal amount be 0.3 kg/ton of starch, bleaching temperature is 80 DEG C, and bleaching time is 30min, the light transmittance of liquid glucose after decolouring >=
98%；
(6) ion exchange：By the liquid after filtration, again Jing ion exchange resin carries out adsorbing separation, removes the egg in liquid glucose
White matter and calcium ions and magnesium ions so that the electrical conductivity≤20us/cm of liquid glucose after ion exchange, light transmittance is >=99%；
(7) concentrate：Carried out using four-effect evaporator concentrated in vacuo, vacuum is 200mbar, is concentrated to concentration and is
76.21%.
The low bubble height obtained using said method endures warm starch syrup, and concentration is that 76.21%, DE values are 43.28%, malt
Sugared content is 53.68%, and sugar cook temperature is 168 DEG C, and viscosity when 37 DEG C is 949cp, and pH is 5.3, electrical conductivity≤20us/cm,
Light transmittance >=99%.
Embodiment 3
A kind of low bubble height endures the production technology of warm starch syrup, comprises the following steps：
(1) starch milk is modulated：62 DEG C of water is added in cornstarch, is stirred, obtain starch concentration for 18 ° of Be '
Starch milk；
(2) liquefy：The pH for adjusting starch milk solution is 5.5, and the amount for adding AMS is 0.9 liter/ton starch, is carried out
Injection liquefaction, injection temperation is 115 DEG C, the liquid after being liquefied；
(3) streamline column insulation：After the liquid flashes cooling decompression after liquefaction, stream adds liter/ton starch of AMS 0.6,
Streamline column is entered back into, 30min is incubated at 98 DEG C, cooled afterwards to 60 DEG C；
(4) it is saccharified：It is 5.6 to adjust pH, and temperature is 60 DEG C, adds complex enzyme formulation, and the amount of Pullulanase is 0.25 liter/ton
Starch, the amount of beta amylase is 0.5 liter/ton starch, is saccharified 20 hours；
(5) decolorization filtering：It is divided into decolorization filtering twice, first time decolorization filtering adopts the used work of last time decolorization filtering
Property charcoal, bleaching temperature be 70 DEG C, bleaching time is 60min；Second decolorization filtering adopts fresh activated carbon, used new fresh and alive
Property charcoal amount be 0.5 kg/ton of starch, bleaching temperature is 70 DEG C, and bleaching time is 60min, the light transmittance of liquid glucose after decolouring >=
98%；
(6) ion exchange：By the liquid after filtration, again Jing ion exchange resin carries out adsorbing separation, removes the egg in liquid glucose
White matter and calcium ions and magnesium ions so that the electrical conductivity≤20us/cm of liquid glucose after ion exchange, light transmittance is >=99%；
(7) concentrate：Carried out using four-effect evaporator concentrated in vacuo, vacuum is 400mbar, is concentrated to concentration and is
78.25%.
The low bubble height obtained using said method endures warm starch syrup, and concentration is that 78.25%, DE values are 43.06%, malt
Sugared content is 52.96%, and sugar cook temperature is 166 DEG C, and viscosity when 37 DEG C is 936cp, and pH is 5.2, electrical conductivity≤20us/cm,
Light transmittance >=99%.
Embodiment 4
A kind of low bubble height endures the production technology of warm starch syrup, comprises the following steps：
(1) starch milk is modulated：52 DEG C of water is added in tapioca, is stirred, obtain starch concentration for 16.5 °
Be ' starch milks；
(2) liquefy：The pH for adjusting starch milk solution is 5.4, and the amount for adding AMS is 0.5 liter/ton starch, is carried out
Injection liquefaction, injection temperation is 110 DEG C, the liquid after being liquefied；
(3) streamline column insulation：After the liquid flashes cooling decompression after liquefaction, stream plus AMS amount be 1.1 liters/
Ton starch, enters back into streamline column, and 50min is incubated at 96 DEG C, cools afterwards to 56 DEG C；
(4) it is saccharified：It is 5.4 to adjust pH, and temperature is 58 DEG C, adds complex enzyme formulation, and the amount of Pullulanase is 0.1 liter/ton
Starch, the amount of beta amylase is 0.4 liter/ton starch, is saccharified 26 hours；
(5) decolorization filtering：It is divided into decolorization filtering twice, first time decolorization filtering adopts the used work of last time decolorization filtering
Property charcoal, bleaching temperature be 78 DEG C, bleaching time is 40min；Second decolorization filtering adopts fresh activated carbon, used new fresh and alive
Property charcoal amount be 0.35 kg/ton of starch, bleaching temperature is 78 DEG C, and bleaching time is 40min, the light transmittance of liquid glucose after decolouring >=
98%；
(6) ion exchange：By the liquid after filtration, again Jing ion exchange resin carries out adsorbing separation, removes the egg in liquid glucose
White matter and calcium ions and magnesium ions so that the electrical conductivity≤20us/cm of liquid glucose after ion exchange, light transmittance is >=99%；
(7) concentrate：Carried out using four-effect evaporator concentrated in vacuo, vacuum is 100mbar, is concentrated to concentration and is
74.83%.
The low bubble height obtained using said method endures warm starch syrup, and concentration is that 74.83%, DE values are 41.51%, malt
Sugared content is 52.77%, and sugar cook temperature is 165 DEG C, and viscosity when 37 DEG C is 975cp, and pH is 4.8, electrical conductivity≤20us/cm,
Light transmittance >=99%.
Embodiment 5
A kind of low bubble height endures the production technology of warm starch syrup, comprises the following steps：
(1) starch milk is modulated：63 DEG C of water is added in farina, is stirred, obtain starch concentration for 18.5 °
Be ' starch milks；
(2) liquefy：The pH for adjusting starch milk solution is 5.7, and the amount for adding AMS is 0.7 liter/ton starch, is carried out
Injection liquefaction, injection temperation is 114 DEG C, the liquid after being liquefied；
(3) streamline column insulation：After the liquid flashes cooling decompression after liquefaction, stream plus AMS amount be 0.9 liter/
Ton starch, enters back into streamline column, and 55min is incubated at 99 DEG C, cools afterwards to 57 DEG C；
(4) it is saccharified：It is 5.8 to adjust pH, and temperature is 62 DEG C, adds complex enzyme formulation, and the amount of Pullulanase is 0.3 liter/ton
Starch, the amount of beta amylase is 0.6 liter/ton starch, is saccharified 30 hours；
(5) decolorization filtering：It is divided into decolorization filtering twice, first time decolorization filtering adopts the used work of last time decolorization filtering
Property charcoal, bleaching temperature be 72 DEG C, bleaching time is 50min；Second decolorization filtering adopts fresh activated carbon, used new fresh and alive
Property charcoal amount be 0.45 kg/ton of starch, bleaching temperature is 72 DEG C, and bleaching time is 50min, the light transmittance of liquid glucose after decolouring >=
98%；
(6) ion exchange：By the liquid after filtration, again Jing ion exchange resin carries out adsorbing separation, removes the egg in liquid glucose
White matter and calcium ions and magnesium ions so that the electrical conductivity≤20us/cm of liquid glucose after ion exchange, light transmittance is >=99%；
(7) concentrate：Carried out using four-effect evaporator concentrated in vacuo, vacuum is 300mbar, is concentrated to concentration and is
77.64%.
The low bubble height obtained using said method endures warm starch syrup, and concentration is that 77.64%, DE values are 43.02%, malt
Sugared content is 54.26%, and sugar cook temperature is 170 DEG C, and viscosity when 37 DEG C is 958cp, and pH is 5.4, electrical conductivity≤20us/cm,
Light transmittance >=99%.
Comparative example 1
A kind of production technology of starch syrup, comprises the following steps：
(1) starch milk is modulated：64 DEG C of water is added in cornstarch, is stirred, obtain starch concentration for 17.5 °
Be ' starch milks；
(2) liquefy：The pH for adjusting starch milk solution is 5.6, and the amount for adding AMS is 0.8 liter/ton starch, is carried out
Injection liquefaction, injection temperation is 115 DEG C, the liquid after being liquefied；
(3) streamline column insulation：After the liquid flashes cooling decompression after liquefaction, stream plus AMS amount be 1.0 liters/
Ton starch, enters back into streamline column, and 45min is incubated at 100 DEG C, cools afterwards to 58 DEG C；
(4) it is saccharified：Adjust pH be 5.5, temperature be 65 DEG C, add beta amylase amount be 0.6 liter/ton starch, saccharification 24
Hour；
(5) decolorization filtering：It is divided into decolorization filtering twice, first time decolorization filtering adopts the used work of last time decolorization filtering
Property charcoal, bleaching temperature be 75 DEG C, bleaching time is 45min；Second decolorization filtering adopts fresh activated carbon, used new fresh and alive
Property charcoal amount be 0.4 kg/ton of starch, bleaching temperature is 75 DEG C, and bleaching time is 45min, the light transmittance of liquid glucose after decolouring >=
98%；
(6) ion exchange：By the liquid after filtration, again Jing ion exchange resin carries out adsorbing separation, removes the egg in liquid glucose
White matter and calcium ions and magnesium ions so that the electrical conductivity≤20us/cm of liquid glucose after ion exchange, light transmittance is >=99%；
(7) concentrate：Carried out using four-effect evaporator concentrated in vacuo, vacuum is 300mbar, is concentrated to concentration and is
73.14%.
The low bubble height obtained using said method endures warm starch syrup, and concentration is that 73.14%, DE values are 38.26%, malt
Sugared content is 48.41%, and sugar cook temperature is 142 DEG C, and viscosity when 37 DEG C is 1632cp, and pH is 4.9, electrical conductivity≤20us/cm,
Light transmittance >=99%.
Comparative example 2
A kind of production technology of starch syrup, comprises the following steps：
(1) starch milk is modulated：64 DEG C of water is added in cornstarch, is stirred, obtain starch concentration for 17.5 °
Be ' starch milks；
(2) liquefy：The pH for adjusting starch milk solution is 5.6, and the amount for adding AMS is 0.8 liter/ton starch, is carried out
Injection liquefaction, injection temperation is 115 DEG C, the liquid after being liquefied；
(3) streamline column insulation：After the liquid flashes cooling decompression after liquefaction, stream plus AMS amount be 1.0 liters/
Ton starch, enters back into streamline column, and 45min is incubated at 100 DEG C, cools afterwards to 58 DEG C；
(4) it is saccharified：It is 5.5 to adjust pH, and temperature is 65 DEG C, adds complex enzyme formulation, and the amount of Pullulanase is 0.2 liter/ton
Starch, the amount of beta amylase is 0.6 liter/ton starch, is saccharified 24 hours；
(5) decolorization filtering：Decolorization filtering is carried out using fresh activated carbon, the amount of fresh activity charcoal used is 0.4 kilogram/
Ton starch, bleaching temperature is 75 DEG C, and bleaching time is 45min, and the light transmittance of liquid glucose is 92-95% after decolouring；
(6) ion exchange：By the liquid after filtration, again Jing ion exchange resin carries out adsorbing separation, removes the egg in liquid glucose
White matter and calcium ions and magnesium ions so that the electrical conductivity of liquid glucose is 35-45us/cm after ion exchange, and light transmittance is 95-97%；
(7) concentrate：Carried out using four-effect evaporator concentrated in vacuo, vacuum is 300mbar, is concentrated to concentration and is
71.88%.
The low bubble height obtained using said method endures warm starch syrup, and concentration is that 71.88%, DE values are 40.35%, malt
Sugared content is 50.85%, and sugar cook temperature is 154 DEG C, and viscosity when 37 DEG C is 1321cp, and pH is 5.5, and electrical conductivity is 40us/cm,
Light transmittance is 96%.
Comparative example 3
A kind of production technology of starch syrup, comprises the following steps：
(1) starch milk is modulated：64 DEG C of water is added in cornstarch, is stirred, obtain starch concentration for 17.5 °
Be ' starch milks；
(2) liquefy：The pH for adjusting starch milk solution is 5.6, and the amount for adding AMS is 0.8 liter/ton starch, is carried out
Injection liquefaction, injection temperation is 115 DEG C, the liquid after being liquefied；
(3) streamline column insulation：After the liquid flashes cooling decompression after liquefaction, stream plus AMS amount be 0.8 liter/
Ton starch, enters back into streamline column, and 45min is incubated at 100 DEG C, cools afterwards to 58 DEG C；
(4) it is saccharified：It is 5.5 to adjust pH, and temperature is 65 DEG C, adds complex enzyme formulation, and the amount of Pullulanase is 0.2 liter/ton
Starch, the amount of beta amylase is 0.6 liter/ton starch, is saccharified 24 hours；
(5) decolorization filtering：It is divided into decolorization filtering twice, first time decolorization filtering adopts the used work of last time decolorization filtering
Property charcoal, bleaching temperature be 65 DEG C, bleaching time is 45min；Second decolorization filtering adopts fresh activated carbon, used new fresh and alive
Property charcoal amount be 0.5 kg/ton of starch, bleaching temperature is 65 DEG C, and bleaching time is 30min, the light transmittance of liquid glucose after decolouring >=
97%；
(6) ion exchange：By the liquid after filtration, again Jing ion exchange resin carries out adsorbing separation, removes the egg in liquid glucose
White matter and calcium ions and magnesium ions so that the electrical conductivity of liquid glucose is 40-70us/cm after ion exchange, and light transmittance is 97-98%；
(7) concentrate：Carried out using four-effect evaporator concentrated in vacuo, vacuum is 100mbar, is concentrated to concentration and is
71.27%.
The low bubble height obtained using said method endures warm starch syrup, and concentration is that 71.27%, DE values are 40.82%, malt
Sugared content is 50.27%, and sugar cook temperature is 152 DEG C, and viscosity when 37 DEG C is 927cp, and pH is 5.4, and electrical conductivity is 50us/cm,
Light transmittance is 97%.
Comparative example 4
Commercially available starch syrup, concentration is that 76.20%, DE values are 38.86%, and maltose content is 43.22%, temperature of stirring off
Spend for 144 DEG C, viscosity when 37 DEG C is 1975cp, and pH is 6.5, conductance us/cm of electrical conductivity position 50, and light transmittance is 94%.
Comparative example 5
Commercially available starch syrup, concentration is that 76.14%, DE values are 40.12%, and maltose content is 45.26%, temperature of stirring off
Spend for 142 DEG C, viscosity when 37 DEG C is 1236cp, and pH is 4.5, and electrical conductivity is 45us/cm, and light transmittance is 95%.
The performance parameter of each sample of table 1
From table 1 it follows that starch sugar syrup components affect to boil temperature, maltose content is high, and it is also high to boil temperature,
And the content of maltose is closely related with the species and content of enzyme used in saccharifying, Pullulanase being capable of selectivity incision
α -1 in amylopectin branch point, 6 glycosidic bonds cut whole branched structure, form amylose, and beta amylase can be by
Amylose resolves into maltose, is compared by embodiment 1 and comparative example 1 as can be seen that can not be by using single beta amylase
Starch Hydrolysis containing side chain cause maltose content low into maltose, and the addition of Pullulanase can cut off starch side chain, energy
It is enough to be more converted to maltose.
Compared with comparative example 2 by embodiment 1 as can be seen that adding shadow of the amount of Pullulanase to saccharic composition in starch syrup
Ring.
By embodiment 1 compare with comparative example 2 as can be seen that using a decolorization filtering and twice decolorization filtering to starch sugar
The impact of the sugar cook temperature of slurry.
Compared with comparative example 3 by embodiment 1 and can be seen that liquid glucose after ion-exchange process parameter, especially ion exchange
Electrical conductivity, the impact to sugar cook temperature.
Compared with comparative example 4 and comparative example 5 by embodiment 1-5 as can be seen that the low bubble height that the present invention is provided endures warm starch
Syrup boils temperature apparently higher than commercial goods, and bubble is little during sugar cook and is evenly distributed, while being not susceptible to zoom
And discoloration.
Finally it should be noted that：Various embodiments above only to illustrate technical scheme, rather than a limitation；To the greatest extent
Pipe has been described in detail with reference to foregoing embodiments to the present invention, it will be understood by those within the art that：Its according to
So the technical scheme described in foregoing embodiments can be modified, either which part or all technical characteristic are entered
Row equivalent；And these modifications or replacement, do not make the essence disengaging various embodiments of the present invention technology of appropriate technical solution
The scope of scheme.
Claims (10)
1. a kind of low bubble height endures the production technology of warm starch syrup, it is characterised in that comprise the following steps：
(1) starch milk is modulated：Add water modulation in starch, stirs, and obtains starch concentration for 16.5-18.5 ° of Be ' starch
Breast；
(2) liquefy：The pH for adjusting starch milk solution is 5.3-5.9, adds AMS, carries out injection liquefaction, injection temperation
Liquid for 110-120 DEG C, after being liquefied；
(3) streamline column insulation：By stream plus AMS after the liquid flashes cooling decompression after liquefaction, streamline column is entered back into,
30-60min is incubated at 95-100 DEG C, is cooled afterwards to 55-60 DEG C；
(4) it is saccharified：The pH for adjusting liquid glucose is 5.2-5.8, and temperature is 55-65 DEG C, adds Pullulanase and beta amylase, is entered
Row saccharification, saccharificatinn period is 20-30h；
(5) decolorization filtering：Liquid glucose after decolouring is carried out into decolorization filtering twice, first time decolorization filtering is used using decolorization filtering
The activated carbon of recovery, second decolorization filtering adopts fresh activated carbon, obtains the liquid glucose after decolorization filtering；
(6) ion exchange：By the liquid after filtration, again Jing ion exchange resin carries out adsorbing separation, obtains purified starch liquid glucose；
(7) concentrate：Using concentrated in vacuo, product is obtained.
2. production technology according to claim 1, it is characterised in that the kind of the starch is corn, cassava or Ma Ling
Potato.
3. production technology according to claim 1, it is characterised in that the temperature of modulation starch milk should in the step (1)
Less than the gelatinization point of starch varieties.
4. production technology according to claim 1, it is characterised in that the amount that AMS is added in the step (2) is
0.5-1 liters/ton starch.
5. production technology according to claim 1, it is characterised in that the amount that AMS is added in the step (3) is
0.8-1.2 liters/ton starch.
6. production technology according to claim 1, it is characterised in that the amount that Shandong orchid enzyme is added in the step (4) is
0.1-0.3 liters/ton starch, the amount of beta amylase is 0.4-0.7 liters/ton starch.
7. production technology according to claim 1, it is characterised in that the decolouring of decolorization filtering twice in the step (5)
Temperature is 70-80 DEG C, and bleaching time is 30-60min.
8. production technology according to claim 1, it is characterised in that decolourize for second in the step (5) used fresh
The amount of activated carbon is 0.3-0.5 kg/ton of starch.
9. production technology according to claim 1, it is characterised in that vacuum concentrated in vacuo is in the step (7)
100-400mbar.
10. the low bubble height that prepared by the production technology according to any one of claim 1-9 endures warm starch syrup, its feature
It is that the concentration of starch syrup is 75-80%, DE values are 40-45, content 50-60% of maltose, sugar cook temperature >=165
DEG C, viscosity ＜ 1000cp when 37 DEG C, pH value 4.8-5.4, electrical conductivity≤20us/cm, light transmittance >=99%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107287263A (en) * | 2017-08-08 | 2017-10-24 | 山东百龙创园生物科技股份有限公司 | A kind of preparation method of high-purity malt sugar coproduction β limit dextrins |
| CN109430488A (en) * | 2018-11-26 | 2019-03-08 | 广州双桥（重庆）有限公司 | A kind of candied cake of popped rice syrup processing method |
| CN110885723A (en) * | 2019-12-21 | 2020-03-17 | 双桥（厦门）有限公司 | Method for preparing beer syrup based on corn starch |
| CN113801905A (en) * | 2021-09-23 | 2021-12-17 | 黑龙江昊天玉米开发有限公司 | Preparation method of high-temperature-resistant high fructose corn syrup |
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| CN101701236A (en) * | 2009-12-10 | 2010-05-05 | 安徽农业大学 | Preparation method of ultra-high maltose syrup |
| CN103060402A (en) * | 2013-01-07 | 2013-04-24 | 安徽友勇生物科技有限公司 | Production method of starch syrup |
| CN103695503A (en) * | 2013-12-30 | 2014-04-02 | 河南飞天农业开发股份有限公司 | Maltose syrup with high sugaring off temperature and preparation method of maltose syrup |
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| CN101701236A (en) * | 2009-12-10 | 2010-05-05 | 安徽农业大学 | Preparation method of ultra-high maltose syrup |
| CN103060402A (en) * | 2013-01-07 | 2013-04-24 | 安徽友勇生物科技有限公司 | Production method of starch syrup |
| CN103695503A (en) * | 2013-12-30 | 2014-04-02 | 河南飞天农业开发股份有限公司 | Maltose syrup with high sugaring off temperature and preparation method of maltose syrup |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107287263A (en) * | 2017-08-08 | 2017-10-24 | 山东百龙创园生物科技股份有限公司 | A kind of preparation method of high-purity malt sugar coproduction β limit dextrins |
| CN107287263B (en) * | 2017-08-08 | 2021-10-15 | 山东百龙创园生物科技股份有限公司 | Preparation method for high-purity maltose and co-production of beta-limit dextrin |
| CN109430488A (en) * | 2018-11-26 | 2019-03-08 | 广州双桥（重庆）有限公司 | A kind of candied cake of popped rice syrup processing method |
| CN110885723A (en) * | 2019-12-21 | 2020-03-17 | 双桥（厦门）有限公司 | Method for preparing beer syrup based on corn starch |
| CN113801905A (en) * | 2021-09-23 | 2021-12-17 | 黑龙江昊天玉米开发有限公司 | Preparation method of high-temperature-resistant high fructose corn syrup |
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