CN107090012B - Method for simultaneously preparing high maltose syrup and protein by using potatoes - Google Patents
Method for simultaneously preparing high maltose syrup and protein by using potatoes Download PDFInfo
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Abstract
A method for simultaneously preparing high maltose syrup and protein from potato comprises the following steps: (1) selecting and pretreating raw materials; (2) dicing, size mixing and crushing and separating pulp from slag; (3) standardizing the slurry, and performing jet liquefaction and heat preservation reaction; (4) the clear liquid filtered by the plate frame is used as a raw material for preparing high maltose syrup, and the filter cake filtered by the plate frame is refined to obtain potato protein; the results of the physicochemical detection of the potato protein prepared by the steps are as follows: protein content > 70%, fat content < 5%, ash content < 5%; the technical indexes of the high maltose syrup are as follows: 70-75% of concentration, 70-80% of maltose content (calculated by dry matter) and 45-55% of DE value. This patent is through analysis potato composition characteristics, takes the comprehensive utilization mode, when obtaining high maltose syrup, retrieves in step and obtains potato protein to the protein activity is kept to very big limit in the process, promotes resource maximize and utilizes.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method for obtaining high maltose syrup and protein by taking potatoes as raw materials.
Background
High maltose syrup refers to syrup with a maltose content of more than 70%, which has many advantageous properties, such as: the high maltose syrup has low sweetness, good crystallization resistance, low hygroscopicity and good thermal stability; the high maltose syrup has high viscosity and high thickening property, and in addition, the high maltose syrup is not absorbed by human body through the action of insulin, so that the high maltose syrup can be used as a sweetener in foods for diabetics.
The maltose syrup is not concentrated to be high maltose syrup, which is related to the amount of maltose contained in the maltose syrup, can only be concentrated solution after concentration, has lower moisture content and is essentially different from the high maltose syrup. In addition, the maltose and the maltose syrup are two different concepts, wherein the maltose is 2-7 sugar, and the maltose is 2 sugar, and the latter is higher than the former in material composition and purity. Maltose syrup is produced by many crops, but high maltose syrup is structurally demanding for the raw materials, not all of them.
The potato protein has high biological nutritive value, the natural composition balance of amino acids is superior to other plant proteins, the contained potato mucin protein not only can keep the lubricating effect in joint cavities, but also can keep the elasticity of cardiovascular walls of human bodies, prevent atherosclerosis, reduce subcutaneous fat, prevent the atrophy of rumex japonicus tissues in liver and kidney, and improve the immunity of organisms.
In the conventional potato deep processing technology, only starch is recovered, the slurry containing protein is usually removed by adopting a wastewater treatment mode, so that resource waste is caused, or partial protein in the wastewater is recovered by adopting a flocculation or heating mode, so that the processing cost is high, and the recovery rate is low.
An important problem in potato processing is browning, which not only causes the sensory quality to be reduced, but also affects the taste, flavor and texture of the product, and causes great resource waste and economic loss. Browning is mainly enzymatic browning, and three conditions are required for occurrence: enzyme, substrate and oxygen.
In the prior art, potato protein is refined by heating and flocculating, floc is usually salt or pH is regulated to be lower, so that the protein yield is not high, the protein content is not high, the ash content is higher, additives are not food grade, and the product is directly sold as feed.
Disclosure of Invention
In view of the above problems of the prior art, the present applicant has provided a method for simultaneously preparing high maltose syrup and protein from potato. According to the invention, by analyzing the component characteristics of the potato components and adopting a comprehensive utilization mode, the high maltose syrup is obtained, meanwhile, the potato protein is synchronously recovered, the protein activity is greatly reserved in the process, and the resource maximum utilization is promoted.
The technical scheme of the invention is as follows:
a method for simultaneously preparing high maltose syrup and protein from potato comprises the following steps:
(1) raw material selection and pretreatment: selecting potatoes which do not germinate, rot and mildew, cleaning, peeling, soaking in hot water at 70-80 ℃ for 10-30 min, and filtering and collecting;
(2) crushing and screening: dicing the pretreated potatoes, crushing the potatoes in two stages, and screening to separate pulp from slag to obtain potato pulp and potato slag;
(3) and (3) standardization: adjusting the concentration of the potato pulp to be 20-30 percent and the pH value to be 4.5-5.5, adding 0.2-0.5 per mill of alpha-amylase and uniformly mixing with the potato pulp;
(4) carrying out spray liquefaction and dextrinization heat preservation reaction: conveying the slurry through a feed pump pipeline, pumping the slurry subjected to standardized treatment into a jet liquefier, mixing the slurry with high-temperature steam, entering a flash tank for temporary storage, and pumping the mixture into a dextrinization tank for heat preservation reaction;
(5) plate-frame filtration: pumping the potato slurry after the dextrinization heat preservation reaction into a plate-frame feeding tank for filtering, wherein a plate-frame filter cake is crude protein slag, and collecting a plate-frame clear liquid and a washing liquid for washing the filter cake for the first time to be used as raw materials for preparing the high maltose syrup;
(6) refining crude protein residue: adjusting the concentration of the slurry to be 15% -20% by using the plate-and-frame filter cake obtained in the step (5), adjusting the heat exchange temperature to be 50-55 ℃, adjusting the pH value to be 5.0-5.5, adding 3-5 per mill of acid lipase in terms of dry matter content, reacting for 2-5 h, then carrying out plate-and-frame filter pressing, collecting the filter cake, and drying to obtain a potato protein finished product;
(7) preparing high maltose syrup: and (4) pumping the clear liquid obtained in the step (5) as a raw material into a saccharification tank for saccharification reaction, decoloring by using activated carbon, desalting by using ion exchange resin, deodorizing by using activated carbon, and finally concentrating to a concentration of 70-75%.
Preferably, the browning color change rate of the potatoes before and after pretreatment of the raw materials in the step (1) is less than 5%.
Preferably, the conventional potato dicer is adopted for dicing in the step (2), and the cross-sectional area after dicing is 4-16 cm2The blade of the dicing machine is made of wear-resistant steel, and the thickness of the blade is 0.5-1 mm.
Preferably, the two-stage crushing in the step (2) is divided into two steps of crushing and crushing, the whole crushing cavity is in a closed oxygen isolation state, inert gas nitrogen is introduced, the nitrogen flow rate is adjusted by measuring the oxygen concentration through an air outlet at the other end, and the oxygen content is controlled to be less than 5%.
Preferably, the rate of change of browning and color change of the potato slurry after dicing and two-stage crushing is less than 5%.
Preferably, the two-stage crushing screening device and the crushing device in the step (2) are in sealed seamless connection, the screened potato residues are pumped into a first-stage crushing feeding bin through a screening machine with a conveying pipeline to realize full separation and extraction of effective solid residue components, the passing rate of the screened material with the fineness of 150 meshes is greater than 95%, and the fiber content of the screened material is greater than 60%.
Preferably, the enzyme activity of the alpha-amylase in the step (3) is 4 ten thousand U/mL.
Preferably, the temperature of the potato pulp in the injection liquefaction and dextrinization heat preservation reaction process is 68-70 ℃ by controlling the material feeding amount in the step (4), the whole process is carried out in a closed environment, and the dextrinization heat preservation reaction time is 80-120 min.
Preferably, the DE value of the clear liquid filtered by the plate-and-frame filter in the step (5) and the washing liquid for washing the filter cake for the first time is 2-5 after the clear liquid and the washing liquid are combined.
Preferably, in the saccharification reaction process in the step (7), pullulanase with the enzyme activity of 1500U/mL and beta-amylase with the enzyme activity of 70 ten thousand U/mL are added, the addition amounts are respectively 0.1-0.25 per thousand and 0.1-0.25 per thousand, the saccharification reaction temperature is 55-60 ℃, and the heat preservation reaction is carried out for 24-40 hours.
The beneficial technical effects of the invention are as follows:
for potatoes, the microstructure of the potato is that plant cell walls are wrapped with chemical components such as starch, protein, fat and the like, and the potatoes have more fiber residues which account for 20-30% of the weight of a dry basis and are tightly combined with chemical substances, so that multiple times of crushing must be adopted and a certain mesh number is reached to release substances in the plant cell walls.
The protein in the potato is rich in biological activity, the damage effect of high temperature on the protein activity is avoided in the whole processing process, and the physiological activity of the potato protein is greatly reserved.
The invention firstly removes impurities, reacts and then separates to obtain protein and sugar liquor, and is an optimal combination mode for deep processing of potatoes. The conventional technology potato firstly obtains starch and then prepares sugar, and the waste water containing more protein is generated when preparing the starch, so the reaction process is complicated, and in principle, after the protein is separated from the starch structure, the starch is tightly combined with each other, the gelatinization temperature is increased, and the gelatinization is not easy, so if the potato starch is prepared, higher temperature is needed, and when the mixed solution of the protein and the starch exists together, the liquefaction reaction is easier to carry out. The conventionally obtained protein mixed liquor has low protein content of only about 1 percent, contains more impurities and fibers, has poor protein quality, is generally used as wastewater treatment, and also has the prior art for extracting protein, however, when starch is separated, a lot of washing water is needed, the protein extraction technology needs to synchronously treat more water, energy waste is caused, and the product manufacturing cost is not economical.
According to the method, under the condition of analyzing the composition of the protein residues, according to the condition that the isoelectric point of the potato protein is slightly acidic, the pH is controlled to be slightly acidic in the reaction process, the protein is changed into precipitate to be separated, other impurities are dissolved in acidic water to realize the separation purpose, and the acidic lipase which can be used in food is selected to act simultaneously, so that the food-grade potato protein which retains functional activity and has high protein content is obtained.
The particle size of the potato starch is 30-40 mu m (larger, rice is 1-10 mu m), and the molecular size is easy to hydrolyze by an enzyme preparation and is suitable for preparing syrup. From the molecular structure, the amylose content of the potato starch is 20%, the polymerization degree is 3000, the amylopectin content is 80%, the polymerization degree is 2, the preparation of the macromolecular saccharides or monosaccharide mixed syrup containing more dextrin or glucose and the like is easier, and the difficulty in preparing maltose with single substance component and higher purity is higher. This patent is through the technological parameter of control injection liquefaction and dextrinization heat preservation reaction, and the enzymolysis degree (DE value 2 ~ 5) in earlier stage of control has laid a good basis for follow-up enzymolysis reaction preparation obtains the higher maltose syrup of purity.
The protein prepared in the prior art has the physicochemical indexes that the protein content is more than 70%, the fat content is less than 5%, and the ash content is less than 5%. The common preparation technology adopts the externally added flocculate or the pH value is adjusted, so that the phenomena of inedible grade, overhigh salt content and overproof metal salt content are caused; the method is used as a deep processing scheme in the full utilization of the potatoes, partial protein contained in the potato slurry is more beneficial to the sugar making process compared with the potato starch, and the technology provides a feasible scheme for preparing the high maltose syrup by detecting that all indexes meet the standard of the high maltose syrup.
Detailed Description
The present invention will be described in detail with reference to examples.
Example 1
(1) Raw material selection and pretreatment: selecting potatoes which do not germinate, rot and mildew, cleaning and peeling the potatoes by using a cleaning and peeling integrated machine, then putting the potatoes into a collecting tank containing hot water of 70 ℃ for soaking for 30min, and conveying the potatoes after water filtration into a dicing machine after soaking.
(2) Crushing and screening: the dicing machine is started to cut the conveyed potatoes into the sections with the areas of 4-16 cm2The two-stage crushing and crushing cavity is synchronously opened, the nitrogen flow rate is adjusted by monitoring the oxygen concentration in real time, the diced potatoes are sequentially conveyed to the feed inlets of the crusher, the crusher and the sieving machine, and finally the potato slurry after impurity removal and sieving is obtained.
(3) And (3) standardization: adjusting the concentration of the potato pulp to 20 percent and the pH value to 4.5, adding 0.5 per thousand alpha-amylase (the enzyme activity is 4 ten thousand U/mL) and mixing uniformly.
(4) Carrying out spray liquefaction and dextrinization heat preservation reaction: conveying the potato pulp through a feed pump pipeline, pumping the potato pulp into an injection liquefier to be mixed with high-temperature steam, then entering a flash tank for temporary storage, wherein the temperature of an outlet material is 68 ℃, then pumping the potato pulp into a dextrinization tank for heat preservation reaction for 120min, and controlling the temperature of the material to be 68 ℃.
(5) Plate-frame filtration: pumping the potato slurry after the dextrinization heat preservation reaction into a plate frame feeding tank for filtering, wherein a plate frame filter cake is crude protein slag, collecting plate frame clear liquid and water washing liquid for washing the filter cake once to be used as raw materials for preparing the high maltose syrup, and simultaneously determining the DE value to be 5.
(6) Refining crude protein residue: adjusting the concentration of slurry of the plate-and-frame filter cake to 20%, adjusting the heat exchange temperature to 50 ℃, adjusting the pH value to 5.5, adding 3 thousandths of acid lipase calculated by dry matter content, reacting for 5 hours, then performing plate-and-frame filter pressing, collecting the filter cake, and drying to obtain the finished product of the potato protein.
(7) Preparing high maltose syrup: pumping the clear liquid and the water washing liquid filtered by the plate frame into a saccharification tank, adding pullulanase (the enzyme activity is 1500U/mL) and beta-amylase (the enzyme activity is 70 ten thousand U/mL) in the addition amounts of 0.1 per thousand and 0.25 per thousand respectively, controlling the reaction temperature to be 55 ℃, and reacting for 40 hours. Then decolorizing with active carbon, desalting with ion exchange resin, deodorizing with active carbon, and concentrating to 70% concentration.
Example 2
(1) Raw material selection and pretreatment: selecting potatoes which do not germinate, rot and mildew, cleaning and peeling the potatoes by using a cleaning and peeling integrated machine, then putting the potatoes into a collecting tank containing 80 ℃ hot water for soaking for 10min, and conveying the potatoes after water filtration into a dicing machine after soaking.
(2) Crushing and screening: the dicing machine is started to cut the conveyed potatoes into the sections with the areas of 4-16 cm2Synchronously opening inert gas nitrogen in the two-stage crushing and crushing cavity, monitoring the oxygen concentration in real time, adjusting the nitrogen flow rate, sequentially conveying the diced potatoes to a crusher,And finally, obtaining the potato pulp subjected to impurity removal and screening through feed inlets of a grinder and a screening machine.
(3) And (3) standardization: adjusting the concentration of the potato pulp to 30 percent and the pH value to 5.5, adding 0.2 per mill of alpha-amylase (the enzyme activity is 4 ten thousand U/mL) and mixing uniformly.
(4) Carrying out spray liquefaction and dextrinization heat preservation reaction: conveying the potato pulp through a feed pump pipeline, pumping the potato pulp into an injection liquefier to be mixed with high-temperature steam, then entering a flash tank for temporary storage, wherein the temperature of an outlet material is 70 ℃, then pumping the potato pulp into a dextrinization tank for heat preservation reaction for 80min, and controlling the temperature of the material to be 70 ℃.
(5) Plate-frame filtration: pumping the potato slurry after the dextrinization heat preservation reaction into a plate frame feeding tank for filtering, wherein a plate frame filter cake is crude protein slag, collecting plate frame clear liquid and water washing liquid for washing the filter cake once to be used as raw materials for preparing the high maltose syrup, and simultaneously determining the DE value to be 2.
(6) Refining crude protein residue: adjusting the concentration of the slurry of the plate-and-frame filter cake to 15%, adjusting the heat exchange temperature to 55 ℃, adjusting the pH value to 5.0, adding 5 thousandths of acid lipase calculated by dry matter content, reacting for 2 hours, then performing plate-and-frame filter pressing, collecting the filter cake, and drying to obtain the finished product of the potato protein.
(7) Preparing high maltose syrup: pumping the clear liquid and the water washing liquid filtered by the plate frame into a saccharification tank, adding pullulanase (the enzyme activity is 1500U/mL) and beta-amylase (the enzyme activity is 70 ten thousand U/mL) in the addition amounts of 0.25 per thousand and 0.1 per thousand respectively, controlling the reaction temperature at 60 ℃ and reacting for 24 hours. Then decolorizing with active carbon, desalting with ion exchange resin, deodorizing with active carbon, and concentrating to 75%.
Example 3
(1) Raw material selection and pretreatment: selecting potatoes which do not germinate, rot and mildew, cleaning and peeling the potatoes by using a cleaning and peeling integrated machine, then putting the potatoes into a collecting tank containing hot water of 75 ℃ for soaking for 20min, and conveying the potatoes after water filtration into a dicing machine after soaking.
(2) Crushing and screening: the dicing machine is started to cut the conveyed potatoes into the sections with the areas of 4-16 cm2Synchronously opening the inert gas nitrogen in the two-stage crushing and crushing cavityAnd (3) monitoring the oxygen concentration in real time, adjusting the nitrogen flow rate, sequentially conveying the diced potatoes to feed inlets of a crusher, a pulverizer and a sieving machine, and finally obtaining the potato slurry after impurity removal and sieving.
(3) And (3) standardization: adjusting the concentration of the potato pulp to 25 percent and the pH value to 5.0, adding 0.3 per thousand of alpha-amylase (the enzyme activity is 4 ten thousand U/mL) and uniformly mixing.
(4) Carrying out spray liquefaction and dextrinization heat preservation reaction: the potato pulp is pumped into a jet liquefier to be mixed with high-temperature steam and then enters a flash tank for temporary storage through pipeline conveying of a feed pump, the temperature of an outlet material is 69 ℃, the potato pulp is pumped into a dextrinization tank to perform heat preservation reaction for 100min, and the temperature of the material is controlled to be 69 ℃.
(5) Plate-frame filtration: pumping the potato slurry after the dextrinization heat preservation reaction into a plate frame feeding tank for filtering, wherein a plate frame filter cake is crude protein slag, collecting plate frame clear liquid and water washing liquid for washing the filter cake once to be used as raw materials for preparing the high maltose syrup, and simultaneously determining the DE value to be 3.2.
(6) Refining crude protein residue: adjusting the concentration of slurry of the plate-and-frame filter cake to 17%, adjusting the heat exchange temperature to 53 ℃, adjusting the pH value to 5.3, adding 4 thousandths of acid lipase calculated by dry matter content, reacting for 4 hours, then performing plate-and-frame filter pressing, collecting the filter cake, and drying to obtain the finished product of the potato protein.
(7) Preparing high maltose syrup: pumping the clear liquid and the water washing liquid filtered by the plate frame into a saccharification tank, adding pullulanase (the enzyme activity is 1500U/mL) and beta-amylase (the enzyme activity is 70 ten thousand U/mL) in the addition amounts of 0.18 per thousand and 0.18 per thousand respectively, controlling the reaction temperature at 57 ℃ and reacting for 32 hours. Then decolorizing with active carbon, desalting with ion exchange resin, deodorizing with active carbon, and concentrating to reach a concentration of 72%.
In the embodiment 1-3, the browning color change rate of the potatoes before and after the pretreatment of the raw material in the step (1) is less than 5%. And (3) the blade of the dicing machine in the step (2) is made of wear-resistant steel, and the thickness of the blade is 0.5-1 mm. The two-stage crushing in the step (2) is divided into two steps of crushing and crushing, the whole crushing cavity is in a closed oxygen isolation state, inert gas nitrogen is introduced, the nitrogen flow rate is adjusted by measuring the oxygen concentration through an air outlet at the other end, and the oxygen content is controlled to be less than 5%. The browning color change rate of the potato pulp is less than 5 percent after dicing and two-stage crushing.
And (3) the two-stage crushed screening device and the crushing device are in sealed seamless connection, the screened potato residues are pumped into a first-stage crushing feeding bin through a screening machine with a conveying pipeline to realize full separation and extraction of effective solid residue components, the passing rate of the screened material with the fineness of 150 meshes is greater than 95%, and the fiber content in the screened material is greater than 60%.
Test example 1
The results of measuring the physicochemical components of the potato proteins obtained in the production processes of examples 1 to 3 are shown in table 1.
TABLE 1 Potato protein physicochemical Components Table
| Components | Water content/%) | Protein/% | Fat/% | Ash content% | Total sugar/% |
| Example 1 | 5.2 | 78 | 2.5 | 3.1 | 5.3 |
| Example 2 | 5.1 | 71 | 4.5 | 4.2 | 3.0 |
| Example 3 | 5.2 | 75 | 3.3 | 3.8 | 4.1 |
Test example 2
The results of the physicochemical property measurements of the potato proteins obtained in the preparation processes of examples 1 to 3 are shown in table 2.
TABLE 2 Potato protein physicochemical Properties
| Nitrogen solubility index/%) | Foaming property/% | Foaming stability/% | Fineness (D50)/μm | |
| Example 1 | 54 | 66 | 87 | 47 |
| Example 2 | 50 | 60 | 87 | 46 |
| Example 3 | 52 | 63 | 86 | 47 |
Test example 3
The performance test results of the high maltose syrups obtained in the preparation processes of the embodiments 1 to 3 are shown in tables 3 to 4.
TABLE 3 high maltose syrup organoleptic properties
TABLE 4 physicochemical indices of high maltose syrup
| Dry matter/% | DE/％ | pH value | Decoction temperature/° c | Transmittance/%) | |
| Example 1 | 72 | 54 | 5.5 | 155 | 98 |
| Example 2 | 72 | 47 | 5.4 | 159 | 98 |
| Example 3 | 72 | 51 | 5.5 | 156 | 98 |
The specific embodiments described herein are merely illustrative of the spirit and some of the experiments performed. Various modifications or additions may be made or substituted in a similar manner to the specific embodiments described herein by those skilled in the art without departing from the spirit of the invention or exceeding the scope thereof as defined in the appended claims.
Claims (9)
1. A method for simultaneously preparing high maltose syrup and protein from potato, comprising the steps of:
(1) raw material selection and pretreatment: selecting potatoes which do not germinate, rot and mildew, cleaning, peeling, soaking in hot water at 70-80 ℃ for 10-30 min, and filtering and collecting;
(2) crushing and screening: dicing the pretreated potatoes, crushing the potatoes in two stages, and screening to separate pulp from slag to obtain potato pulp and potato slag;
(3) and (3) standardization: adjusting the concentration of the potato pulp to be 20-30 percent and the pH value to be 4.5-5.5, adding 0.2-0.5 per mill of alpha-amylase and uniformly mixing with the potato pulp;
(4) carrying out spray liquefaction and dextrinization heat preservation reaction: conveying the slurry through a feeding pump pipeline, pumping the slurry subjected to standardized treatment into a jet liquefier to be mixed with high-temperature steam, then entering a flash tank for temporary storage, and then pumping the mixture into a dextrinization tank for heat preservation reaction, wherein in the step (4), the temperature of the potato slurry in the processes of jet liquefaction and dextrinization heat preservation reaction is controlled to be 68-70 ℃;
(5) plate-frame filtration: pumping the potato slurry after the dextrinization heat preservation reaction into a plate-frame feeding tank for filtering, wherein a plate-frame filter cake is crude protein residue, collecting plate-frame clear liquid and water washing liquid for washing the filter cake for the first time to serve as raw materials for preparing the high maltose syrup, and combining the clear liquid filtered by the plate frame and the water washing liquid for washing the filter cake for the first time in the step (5) to obtain a DE value of 2-5;
(6) refining crude protein residue: adjusting the concentration of the slurry to be 15% -20% by using the plate-and-frame filter cake obtained in the step (5), adjusting the heat exchange temperature to be 50-55 ℃, adjusting the pH value to be 5.0-5.5, adding 3-5 per mill of acid lipase in terms of dry matter content, reacting for 2-5 h, then carrying out plate-and-frame filter pressing, collecting the filter cake, and drying to obtain a potato protein finished product;
(7) preparing high maltose syrup: and (4) pumping the clear liquid obtained in the step (5) as a raw material into a saccharification tank for saccharification reaction, decoloring by using activated carbon, desalting by using ion exchange resin, deodorizing by using activated carbon, and finally concentrating to a concentration of 70-75%.
2. The method according to claim 1, wherein the change rate of browning color of the potatoes before and after pretreatment of the raw material in the step (1) is less than 5%.
3. The method according to claim 1, wherein the dicing in the step (2) is performed by using a conventional potato dicing machine, the cross-sectional area after dicing is 4 to 16cm2, and the dicing blade is made of a wear-resistant steel material and has a blade thickness of 0.5 to 1 mm.
4. The method as claimed in claim 1, wherein the two-stage pulverization in step (2) is divided into two steps of pulverization and pulverization, the whole pulverization chamber is sealed and isolated from oxygen, inert gas nitrogen is introduced, the nitrogen flow rate is adjusted by measuring the oxygen concentration through an air outlet at the other end, and the oxygen content is controlled to be less than 5%.
5. A method according to claim 3 or 4, wherein the potato pulp browning color change after dicing and two-stage grinding is < 5%.
6. The method as claimed in claim 1, wherein the two-stage crushing screening device in step (2) is hermetically and seamlessly connected with the crushing device, the screened potato residues are pumped into the primary crushing feeding bin through a screening machine with a conveying pipeline to fully separate and extract the effective solid residue components, the pass rate of the screened material with the fineness of 150 meshes is more than 95%, and the fiber content of the oversize material is more than 60%.
7. The method according to claim 1, wherein the enzyme activity of the alpha-amylase in step (3) is 4 ten thousand U/mL.
8. The method as claimed in claim 1, wherein the whole process of step (4) is carried out in a closed environment, and the dextrinization heat preservation reaction time is 80-120 min.
9. The method according to claim 1, wherein during the saccharification reaction in the step (7), pullulanase with an enzyme activity of 1500U/mL and beta-amylase with an enzyme activity of 70 ten thousand U/mL are added, wherein the addition amounts are respectively 0.1-0.25 per thousand and 0.1-0.25 per thousand, the saccharification reaction temperature is 55-60 ℃, and the heat preservation reaction is carried out for 24-40 hours.
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Denomination of invention: A Method for Simultaneously Preparing High Maltose Syrup and Protein from Potatoes Effective date of registration: 20230828 Granted publication date: 20201023 Pledgee: Agricultural Bank of China Limited by Share Ltd. Wuxi Huishan branch Pledgor: WUXI JINNONG BIOTECHNOLOGY Co.,Ltd. Registration number: Y2023980053750 |
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