CN1082513C - Process for prodn. of moltose - Google Patents
Process for prodn. of moltose Download PDFInfo
- Publication number
- CN1082513C CN1082513C CN97106431A CN97106431A CN1082513C CN 1082513 C CN1082513 C CN 1082513C CN 97106431 A CN97106431 A CN 97106431A CN 97106431 A CN97106431 A CN 97106431A CN 1082513 C CN1082513 C CN 1082513C
- Authority
- CN
- China
- Prior art keywords
- weight
- wheat
- rice
- gram
- saccharification
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The present invention discloses a manufacturing technique of malt extract sugar, which includes the following steps: respectively crushing, paste-mixing, liquifying, saccharifying, filtering, blending and concentrating wheat and rice according to the weight ratio of 50 to 70: 50 to 30 to obtain a dark brown viscous and thick liquid finished product with intense wheat perfume, wherein the liquid finished product contains no less than 75% of solid content, no less than 36% of DE and no larger than 0.7 of total acid.
Description
The present invention relates to a kind of production method of Dian Fentang, be specifically related to produce the technology of malt extract sugar.
Malt extract sugar is main raw material with the Fructus Hordei Germinatus, through liquefaction, saccharification, series of steps such as concentrate and obtain malt extract sugar.This product is a main raw material with the barley that is activated, and keeps the malt extract fragrance and the freshness of its natural strong in the making processes, and also has amino acid, the mineral substance of higher protein and needed by human body, the abundant common recognition that has become people of its nutrition.Product has the characteristic of soft long, the medium DE value of Dian Fentang sweet taste concurrently, the organic of the two rubs up, make this product provide food basic material of new generation for foodstuffs industry, also be a kind of ideal, natural foodstuff additive, for the high yield and high quality of foodstuffs industry and save foreign exchange and created favourable condition.Succeeding in developing of this product solved the malt extract fragrance of the irreplaceable uniqueness of compound essence, and its Technology belongs to leading domestic level.
Because the attribute that malt extract sugar is good, become the main raw material that numerous foodstuff production producer is applied to solid beverages such as happy gourmet's luck, malted milk.Recently, also be applied among biscuit, nutrient oatmeal, candy, the cold drink, range of application constantly enlarges, and application prospect is good.
Malt extract sugar early has production abroad, mainly originates from West Europe and Australia.External transnational company produces beverages such as coffee with it.Along with the adjustment of food configuration improves, Britain associating biscuit company, French Danone food company, Switzerland temperature moral nutritive food company also produce and use malt extract sugar in food.More external food companies to the definition malt extract sugar under are: " being no more than the material that extracts in 55 ℃ of evaporation Fructus Hordei Germinatus; under proper temperature; brewage with the Fructus Hordei Germinatus of high-quality cereal grass (barley, wheat) and water and form; this hydrolysis extract passes through refining and evaporation becomes a kind of pure product ", so the suitable complexity of production technique.
Chinese patent application number 89107139.2 (publication number CN1054353A) have disclosed a kind of production method of pure malt extract, are to be spray dried to powdery by raw material through enzymolysis, vacuum concentration, homogeneous.Also having with the corn is that raw material is made the malt extract powder, and said two products shortcoming is the feature that lacks Dian Fentang, and range of application is narrow.But most of producers still adopt maltose production technique and equipment, wherein increase a certain proportion of burnt barley, and name day malt extract sugar comes down to a kind of dark maltose.
The object of the present invention is to provide a kind of technology of producing malt extract sugar, to overcome present malt extract sugar and complex manufacturing and product fragrance deficiency and the unsettled shortcoming of quality.
Above-mentioned purpose of the present invention realizes in the following manner:
A kind of technology of producing malt extract sugar, it is characterized in that being 50～70 with wheat with the rice part by weight at first: the rice in 50～30 soaks half an hour, make water content at 33% (weight)～37% (weight), wear into the powder slurry, fineness 40 orders, proportion be 17Be ' [being converted into legal metering unit is: 144.15 ÷ (144.3-Be ')=density (gram/cm3)];
Size mixing: the pulp-water concentration adjustment adds high temperature resistant enzyme and CaCl2 0.01% to 16Be ', transfers to pH6.2 with Na2CO3;
Liquefaction: adopt continuous injection liquefaction, temperature is 105 ℃, and insulation is 30 minutes in the time-delay jar;
Saccharification: add mash 2%, regulate pH5.8～6.0,60 ℃ of temperature, saccharification time 3 hours;
Filter: adopting the plate-and-frame filter press press filtration to obtain pulp-water concentration is 12Be '～14Be ';
Carry out humidification by the malted barley of described part by weight then and be ground into mash, warm enzyme in mash, adding again, every gram starch CaCl2 of 8 units and 0.2% is adjusted to pH6.4 with Na2CO3, adds the burnt barley flavouring of mixing colours;
Liquefying-saccharifying: directly be warming up to 70～75 ℃, saccharification 2.5 hours;
Press filtration: be warming up to 90 ℃, filter, obtaining wort concentration is 14～16Bx, and this Bx is a solid substance, the weight percent content of expression dry-matter;
Dissolve: wheat juice and above-mentioned saccharification pulp-water are mixed, are adjusted to pH6.4, sediment-free, look rate 3;
Concentrate: the malt extract liquid glucose that will dissolve pumps into concentrating pan, adopts the outer circulation normal pressure to concentrate.Thickening temperature 〉=100 ℃, are concentrated to finished product concentration 〉=75% at 3 hours time.
It is characterized in that the wheat and the weight ratio of rice are 60: 40.
It is characterized in that the wheat and the weight ratio of rice are 50: 50.
It is characterized in that the wheat and the weight ratio of rice are 70: 30.
Advantage of the present invention is significantly, and method of the present invention is simple for process, owing to adopt the outer circulation normal pressure to concentrate, is that optimal conditions is created in the Mai Late reaction, the aldehydes that makes carbonyl in the glycan molecule and the amino condensation in the acid molecule produce malt extract fragrance.The malt extract sugar wheat that production method of the present invention is produced is aromatic strongly fragrant, and have higher protein and needed by human body amino acid, mineral substance, it is nutritious.Sweet taste is long, has solved the irreplaceable peculiar fragrance of compound essence.
The present invention is described in further detail below with reference to specific embodiment, so that advantage of the present invention is more obvious.
Embodiment 1～3:
Proportioning raw materials mainly is Fructus Hordei Germinatus and rice, and under same processing condition, proportioning raw materials is appropriate, and malt extract gives off a strong fragrance, steady quality.Through test, wheat (raw material second), rice (raw material first) ratio are 60%: 40% (embodiment 1), are best proportioning.The ratio that general amplitude can be relaxed to wheat, rice is 50%: 50% (embodiment 2) or 70%: 30% (embodiment 3).Constant product quality.
Technology:
Defibrination: press 40% (embodiment 1) of raw material total amount or 50% (embodiment 2) or 30% (embodiment 3) polished rice and soak half an hour, water content 35% (± 2%) is worn into the powder slurry, fineness 40 orders, 17Be '.
Size mixing: the pulp-water concentration adjustment adds the high temperature resistant enzyme and the CaCl2 0.01% of amount of fermentation to 16Be ', transfers pH6.2 with Na2CO3.
Liquefaction: the continuous injection liquefaction temperature was 105 ℃, time-delay jar insulation 30 minutes.
Saccharification: add mash 2%, pH5.8～6.0, temperature is 60 ℃, the time is 3 hours.
Filter: Plate Filtration, pulp-water concentration 13Be ' (± 1Be ').
In addition will be by raw material total amount 60% (embodiment 1), 50% (embodiment 2) or 70% (embodiment 3), malted barley carries out the pulverizing of humidification method and wears into mash.
Warm enzyme in adding in wheat juice (every gram starch 8 units) and 0.2%CaCl2 transfer pH6.4 with Na2CO3,120 kilograms of burnt barleys.
Liquefying-saccharifying: directly be warming up to 70～75 ℃, saccharification 2.5 hours.
Press filtration: be warming up to 90 ℃, filter, wort concentration is 14～16BX.
Dissolve: wheat juice and saccharification pulp-water are mixed, transfer pH6.4, sediment-free, look rate 3.
Concentrate: the malt extract malt sugar liquid glucose that will dissolve pumps into concentrating pan, adopt the outer circulation normal pressure to concentrate, for processing condition are created in the Mai Lala reaction, reducing end under neutral (carbonyl) and the amino in the acid molecule in the glycan molecule are heated and the generation reaction, follow the generation of aldehyde radical class and produce malt extract fragrance, painted by the dehydrating condensation deposits yields, give the look perfume (or spice) of food appropriateness effectively.The Mai Lada reaction can change according to differences such as temperature, time, pH, coexisting ions.
Thickening temperature 〉=100 ℃, 3 hours time.Obtaining finished product concentration is dark dark reddish brown thick liquid, and malt extract gives off a strong fragrance, solid substance 〉=75%, DE 〉=36%, total acid≤0.7%.
The foregoing description only for illustrative purposes, protection scope of the present invention will embody in claims.
Claims (4)
1. technology of producing malt extract sugar, it is characterized in that being 50～70 with wheat with the rice part by weight at first: the rice in 50～30 soaks half an hour, makes water content at 33% (weight)～37% (weight), wears into the powder slurry, and fineness 40 orders, proportion are 1.132 gram/cm
3
Size mixing: pulp-water concentration adjustment to 1.124 gram/cm
3, add high temperature resistant enzyme and CaCl
20.01% (weight) is used Na
2CO
3Transfer to pH6.2;
Liquefaction: adopt continuous injection liquefaction, temperature is 105 ℃, and insulation is 30 minutes in the time-delay jar;
Saccharification: add mash 2% (weight), regulate pH5.8～6.0,60 ℃ of temperature, saccharification time 3 hours;
Filter: adopting the plate-and-frame filter press press filtration to obtain pulp-water concentration is 1.090 gram/cm
3～1.106 gram/cm
3
Carry out humidification by the malted barley of described part by weight then and be ground into mash, warm enzyme in mash, adding again, the CaCl of every gram starch 8 units and 0.2% (weight)
2, use Na
2CO
3Be adjusted to pH6.4, add the burnt barley flavouring of mixing colours;
Liquefying-saccharifying: directly be warming up to 70～75 ℃, saccharification 2.5 hours;
Press filtration: be warming up to 90 ℃, filter, obtaining wort concentration is 14～16Bx, and this Bx is a solid substance, the weight percent content of expression dry-matter;
Dissolve: wheat juice and above-mentioned saccharification pulp-water are mixed, are adjusted to pH6.4, sediment-free, look rate 3;
Concentrate: the malt extract liquid glucose that will dissolve pumps into concentrating pan, adopts the outer circulation normal pressure to concentrate.Thickening temperature 〉=100 ℃, are concentrated to finished product concentration 〉=75% (weight) at 3 hours time.
2. according to the technology of claim 1, it is characterized in that the wheat and the weight ratio of rice are 60: 40.
3. according to the technology of claim 1, it is characterized in that the wheat and the weight ratio of rice are 50: 50.
4. according to the technology of claim 1, it is characterized in that the wheat and the weight ratio of rice are 70: 30.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97106431A CN1082513C (en) | 1997-05-23 | 1997-05-23 | Process for prodn. of moltose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97106431A CN1082513C (en) | 1997-05-23 | 1997-05-23 | Process for prodn. of moltose |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1200375A CN1200375A (en) | 1998-12-02 |
| CN1082513C true CN1082513C (en) | 2002-04-10 |
Family
ID=5168674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97106431A Expired - Fee Related CN1082513C (en) | 1997-05-23 | 1997-05-23 | Process for prodn. of moltose |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1082513C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079434C (en) * | 1999-12-31 | 2002-02-20 | 卢少安 | Solidification process for preparing malt amylin |
| CN102220395B (en) * | 2011-05-23 | 2013-05-29 | 北京坡华生化技术有限公司 | Biological sugaring process by using wheat starch |
| CN109874907A (en) * | 2019-04-08 | 2019-06-14 | 广州市合利源食品有限公司 | A kind of barley germ extract and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52130977A (en) * | 1976-04-22 | 1977-11-02 | Oriental Yeast Co Ltd | Preparation of baker.s yeast with excellent flavor |
| JPH0242997A (en) * | 1988-04-26 | 1990-02-13 | Towa Kasei Kogyo Kk | Production of powdery maltose and powdery maltitol |
| CN1054353A (en) * | 1989-09-19 | 1991-09-11 | 何永吉 | The production method of pure malt extract |
| JPH04158795A (en) * | 1990-10-19 | 1992-06-01 | Towa Kasei Kogyo Kk | Production of high-purity maltose |
| US5141859A (en) * | 1988-10-28 | 1992-08-25 | Towa Chemical Industry Co., Ltd. | Manufacturing method of high purity maltose and its reduced product |
| JPH04271793A (en) * | 1991-02-26 | 1992-09-28 | Nippon Shokuhin Kako Co Ltd | Production of highly pure maltose aqueous solution |
| US5312739A (en) * | 1992-05-28 | 1994-05-17 | National Science Council | Production of high-maltose syrup and high-protein byproduct from materials that contain starch and protein by enzymatic process |
-
1997
- 1997-05-23 CN CN97106431A patent/CN1082513C/en not_active Expired - Fee Related
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52130977A (en) * | 1976-04-22 | 1977-11-02 | Oriental Yeast Co Ltd | Preparation of baker.s yeast with excellent flavor |
| JPH0242997A (en) * | 1988-04-26 | 1990-02-13 | Towa Kasei Kogyo Kk | Production of powdery maltose and powdery maltitol |
| US5141859A (en) * | 1988-10-28 | 1992-08-25 | Towa Chemical Industry Co., Ltd. | Manufacturing method of high purity maltose and its reduced product |
| US5462864A (en) * | 1988-10-28 | 1995-10-31 | Towa Chemical Industry Co., Ltd. | Manufacturing method of high purity maltose and its reduced product |
| CN1054353A (en) * | 1989-09-19 | 1991-09-11 | 何永吉 | The production method of pure malt extract |
| JPH04158795A (en) * | 1990-10-19 | 1992-06-01 | Towa Kasei Kogyo Kk | Production of high-purity maltose |
| JPH04271793A (en) * | 1991-02-26 | 1992-09-28 | Nippon Shokuhin Kako Co Ltd | Production of highly pure maltose aqueous solution |
| US5312739A (en) * | 1992-05-28 | 1994-05-17 | National Science Council | Production of high-maltose syrup and high-protein byproduct from materials that contain starch and protein by enzymatic process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1200375A (en) | 1998-12-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100506965C (en) | Method of producing white spirit using multiple yeast for fermentation ,wheat as material, enzyme method for producing undecanted wine | |
| KR101437608B1 (en) | Grain Syrup Comprising Rice Ipguk and Method for Preparing the Same | |
| CN113208022A (en) | Production method of black rice byproduct fermented beverage with increased total phenol content | |
| CN101133785A (en) | Method for producing concentrated barley juice | |
| CN105695295A (en) | Preparation method of pearl barley and honey vinegar | |
| CN101608196A (en) | With rice is the method that raw material is produced high-purity maltose syrup | |
| CN101250470B (en) | Method for preparing strawberry brandy | |
| CN101831376B (en) | Method for producing composite date and flower vinegar | |
| CN1082513C (en) | Process for prodn. of moltose | |
| CN103468559B (en) | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method | |
| CN101191114B (en) | Method for preparing condiment vinegar | |
| CN108624467A (en) | A kind of sugarcane vinegar preparation method improving vinegar fragrance | |
| CN1687378A (en) | Wax gourd vinegar | |
| CN108796009A (en) | A method of producing maltose | |
| CN100403928C (en) | Manufacturing method for paste form fermented bean curd by enzyme method | |
| CN1258732A (en) | Brewage process of juice shaoxing wine | |
| CN110214949A (en) | The extracting method of malt extract with flavouring and high nutritive value | |
| CN107354082A (en) | A kind of lycium ruthenicum vinegar and preparation method thereof | |
| KR100387307B1 (en) | manufacture method of fermentation drink using germination unpolished rice | |
| CN1028715C (en) | Process for forced extraction of mushroom juice with enzyme preparation | |
| CN1084382C (en) | Ganoderma beer and its production method | |
| CN109161467A (en) | The preparation method of holy girl's fruit vinegar | |
| CN1377609A (en) | Rye drink an dits producing method | |
| CN1163584C (en) | Yellow wine brewed with fruit and its preparing process | |
| CN1094262A (en) | Vinasse utilize the series beverage and the method thereof of preparation again |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: SHANGHAI HUIAI MALTOSE CO., LTD. Free format text: FORMER OWNER: MALTOSE PLANT OF HAI-OU BREWAGE CORP., SHANGHAI Effective date: 20010821 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20010821 Address after: 200331 No. 1735, 216 South Main Road, Shanghai Applicant after: Huiai Malt Sugar Co Ltd, Shanghai Address before: 200071 Shanghai day Yan Road No. 506 Applicant before: Maltose Plant of Hai-ou Brewage Corp., Shanghai |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |