CN108265091A - A kind of technique for preparing fructose syrup using rice - Google Patents
A kind of technique for preparing fructose syrup using rice Download PDFInfo
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- CN108265091A CN108265091A CN201810053439.9A CN201810053439A CN108265091A CN 108265091 A CN108265091 A CN 108265091A CN 201810053439 A CN201810053439 A CN 201810053439A CN 108265091 A CN108265091 A CN 108265091A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/02—Monosaccharides
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
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Abstract
The invention discloses a kind of techniques that fructose syrup is prepared using rice, are related to biological enzymolysis technology field, include the following steps：(1) it washes, impregnate, (2) defibrination, size mixing, (3) it liquefies, (4) it is saccharified, (5) pressure-filtering deslagging, (6) decoloration desalination, (7) isomerization, (8) secondary pressure-filtering deslagging, (9) secondary decolourization desalination.The present invention realizes conversion of the rice to fructose syrup by the processing step, and made fructose syrup color value is good, in good taste, improves the economic value of rice；Procedure of processing is simple and practicable simultaneously, and the process-cycle is short, and good process repeatability, controllability are strong, ensure that the quality stability of made fructose syrup.
Description
Technical field：
The present invention relates to biological enzymolysis technology fields, and in particular to a kind of technique for preparing fructose syrup using rice.
Background technology：
Fructose syrup, colourless or light yellow transparent liquid, main component are fructose and glucose, there is fruit-like flavour and pure
Sweet taste, sugariness and sucrose are suitable, easy to use, and property is stablized, especially with cold sweet tea characteristic.Fructose syrup is with its good characteristic quilt
It is widely used in the industries such as beverage, food, health products, is the high quality food dispensing for meeting fashion trend.The sugariness of fructose syrup
It is suitable with white granulated sugar, and have the advantages that not available for white granulated sugar, it is that each food production producer substitutes the best product of white granulated sugar.
And price is cheaper than white granulated sugar, and cost can be reduced to manufacturer, increases profit.Therefore, fructose syrup has in food industry
Have wide practical use.
Fructose syrup is generally formed using the products starch such as cornstarch, sweet potato starch as Raw material processing, in recent years in order to most
Develop to big degree the utility value of rice, people start with rice production fructose syrup, promote rice intensive processing and
Reduce the production cost of fructose syrup.
But there are following points for traditional rice fructose syrup production technology：First, rice starch molecule is small and hard, passes through
High-temperature injection such as fat, protein and is difficult to the big starch molecule being broken often there are a large amount of insoluble granules, directly affects
Saccharification and the conversion ratio of isomerization processes, and bring difficulty to refining and edulcoration；Secondly, it decolourizes three times, ion exchange to damage three times
Vector increases and energy consumption increases, and product quality is difficult to control.
Invention content：
The technical problems to be solved by the invention are to provide that a kind of operation is simple, condition control parameter is explicitly sharp
The technique for preparing fructose syrup with rice.
The technical problems to be solved by the invention are realized using following technical solution：
A kind of technique that fructose syrup is prepared using rice, is included the following steps：
(1) it washes, impregnate：Rice is washed 2-3 times, then rice is placed in 35-40 DEG C of water and impregnates 2-4h；
(2) defibrination, size mixing：Rice after immersion is subjected to defibrination using fiberizer, Rice ＆ peanut milk concentration is controlled at 19-20 °
Rice ＆ peanut milk pH value is adjusted to 5.8-6.0 to get rice by Be ', grinding particle size control in 60-80 mesh, and using citric acid and sodium carbonate
Starch milk；
(3) it liquefies：High-temperatureα-amylase is added in into made rice starch breast, is sent into liquefied pot after stirring evenly, liquid
Change temperature control at 105-110 DEG C, liquefaction pressure is controlled in 0.5-0.8MPa, is surveyed an Iod R every 15min, is treated Iod R
Terminate to liquefy during in brownish red or red；
(4) it is saccharified：Dilute hydrochloric acid solution is added in into made liquefier and adjusts pH value to 4.2-4.5, and add in carbohydrase, is stirred
It is sent into saccharifying tank after mixing uniformly, saccharification temperature is controlled at 60-65 DEG C, terminates to be saccharified when DE values reach more than 97%, and is added
Heat is to 95-100 DEG C of insulated and stirred 10min；
(5) pressure-filtering deslagging：By institute's sugar making liquid through plate and frame filter press pressure-filtering deslagging；
(6) decoloration desalination：It is using the desalter filling decoloration desalting column that decolourizes, the liquid glucose after slagging-off is de- at the uniform velocity by decolourizing
Salt plug, by speed control in 3-5m3/ h, then the liquid glucose isolated is pumped to vacuum tank maintains vacuum degree in 75-80kPa,
Temperature stops concentration at 65-70 DEG C when sugar concentration reaches 45-50%；
(7) isomerization：Add in magnesium sulfate and sodium pyrosulfite into concentration liquid glucose, and add in sodium carbonate adjust pH value to
7.5-7.8, then by being equipped with the isomery column of immobilized isomerase after being warming up to 60-65 DEG C, by speed control in 2-3m3/
H makes fructose content in the isomery liquid glucose of discharging reach more than 55%；
(8) secondary pressure-filtering deslagging：By made isomery liquid glucose through plate and frame filter press pressure-filtering deslagging；
(9) secondary decolourization desalination：It is using the desalter filling decoloration desalting column that decolourizes, the isomery liquid glucose after slagging-off is at the uniform velocity logical
Decoloration desalting column is crossed, by speed control in 3-5m3/ h, then the isomerized sugar liquid isolated is pumped to vacuum tank, maintain vacuum
For degree in 75-80kPa, temperature stops concentration when sugar concentration reaches 75-80% to get fructose syrup at 65-70 DEG C.
The dosage of the high-temperatureα-amylase is to add high-temperatureα-amylase 4500-5000U per kg rice.
The dosage of the carbohydrase is to add carbohydrase 55000-60000U per kg rice.
The dosage of the magnesium sulfate is to concentrate liquid glucose per L to add magnesium sulfate 0.2-0.5g.
The dosage of the sodium pyrosulfite is to concentrate liquid glucose per L to add sodium pyrosulfite 0.2-0.5g.
The decoloration desalter is by food-grade polyglutamic acid, amphipathic chitose derivative, PLURONICS F87 through esterification
Reaction is made, and preparation method is：Food-grade polyglutamic acid is made into saturated solution, and drip using 25-30 DEG C of deionized water
5wt% dilution heat of sulfuric acid is added to adjust pH value to 4-5, amphipathic chitose derivative and PLURONICS F87 is added, stirs lower mend
Add deionized water that solid is made just to be completely dissolved, the reaction of reflux state insulated and stirred is then heated to, after reaction by gained
Mixture is sent into spray dryer, and micro mist is made through micronizer in dry gained particle, and made micro mist finally is added in 3-5
In times weight deionized water, 1-2h is stirred, obtained solid is sent into freeze drier, and dry obtained solid is through ultramicro grinding mechanism
Into micro mist to get decoloration desalter.
The mass ratio of the food-grade polyglutamic acid, amphipathic chitose derivative and PLURONICS F87 is 15-20:
5-10:1-5。
The amphipathic chitose derivative is made of chitin modified, and preparation method is：First 1g chitosans are dissolved in
40mL acetic acid, and 50mL absolute ethyl alcohols are added dropwise, chitosan solution is made, 0.85g deoxycholic acids are separately dissolved in 10mL absolute ethyl alcohol systems
8mL absolute ethyl alcohols are dissolved in into deoxycholic acid ethanol solution, 0.6g diimmonium salt hydrochlorates, and diimmonium salt hydrochlorate ethanol solution is made, then
Deoxycholic acid ethanol solution and diimmonium salt hydrochlorate ethanol solution are slowly dropped in chitosan solution with stirring respectively, risen
Temperature utilizes volume ratio 7 afterwards for 24 hours to 40-45 DEG C of reaction:3 ethyl alcohol/ammonia spirit regulation system pH value to neutrality, then to institute
The absolute ethyl alcohol of 5 times of volumes of mixed solution and dripping is obtained, centrifugation discards supernatant liquid, and precipitation is washed 2-3 times with absolute ethyl alcohol, finally
Add in distilled water stirring and dissolving, dialyse 3 days, and it is freeze-dried after be ground into powder to get amphipathic chitose derivative.
The beneficial effects of the invention are as follows：
(1) present invention realizes conversion of the rice to fructose syrup, made fructose syrup color value by the processing step
It is good, in good taste, improve the economic value of rice；Procedure of processing is simple and practicable simultaneously, and the process-cycle is short, good process repeatability,
Controllability is strong, ensure that the quality stability of made fructose syrup；
(2) present invention simplifies purification step by the use for the desalter that decolourizes, and decoloration with desalting steps is combined into one, is carried
Height decoloration desalting efficiency；With the desalter that decolourizes instead of traditional activated carbon, reduce activated carbon while ensureing to decolourize quality
Filtration step and reduce the loss late of fructose and glucose in decolorization；And with decolourize desalter replace it is traditional from
Son exchanges filter bed, avoids regeneration of ion-exchange resin processing cost while desalting effect is packed and reduces desalination
The loss late of fructose and glucose in the process.
Specific embodiment：
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
(1) it washes, impregnate：Rice is washed 2 times, then rice is placed in 35-40 DEG C of water and impregnates 3-4h；
(2) defibrination, size mixing：Rice after immersion is subjected to defibrination using fiberizer, Rice ＆ peanut milk concentration is controlled at 19-20 °
Rice ＆ peanut milk pH value is adjusted to 5.8-6.0 to get rice by Be ', grinding particle size control in 60-80 mesh, and using citric acid and sodium carbonate
Starch milk；
(3) it liquefies：High-temperatureα-amylase is added in into made rice starch breast, is sent into liquefied pot after stirring evenly, liquid
Change temperature control at 105-110 DEG C, liquefaction pressure is controlled in 0.5-0.8MPa, is surveyed an Iod R every 15min, is treated Iod R
Terminate to liquefy during in brownish red or red；
(4) it is saccharified：Dilute hydrochloric acid solution is added in into made liquefier and adjusts pH value to 4.2-4.5, and add in carbohydrase, is stirred
It is sent into saccharifying tank after mixing uniformly, saccharification temperature is controlled at 60-65 DEG C, terminates to be saccharified when DE values reach more than 97%, and is added
Heat is to 95-100 DEG C of insulated and stirred 10min；
(5) pressure-filtering deslagging：By institute's sugar making liquid through plate and frame filter press pressure-filtering deslagging；
(6) decoloration desalination：It is using the desalter filling decoloration desalting column that decolourizes, the liquid glucose after slagging-off is de- at the uniform velocity by decolourizing
Salt plug, by speed control in 3-5m3/ h, then the liquid glucose isolated is pumped to vacuum tank maintains vacuum degree in 75-80kPa,
Temperature stops concentration at 65-70 DEG C when sugar concentration reaches 45-50%；
(7) isomerization：Add in magnesium sulfate and sodium pyrosulfite into concentration liquid glucose, and add in sodium carbonate adjust pH value to
7.5-7.8, then by being equipped with the isomery column of immobilized isomerase after being warming up to 60-65 DEG C, by speed control in 2-3m3/
H makes fructose content in the isomery liquid glucose of discharging reach more than 55%；
(8) secondary pressure-filtering deslagging：By made isomery liquid glucose through plate and frame filter press pressure-filtering deslagging；
(9) secondary decolourization desalination：It is using the desalter filling decoloration desalting column that decolourizes, the isomery liquid glucose after slagging-off is at the uniform velocity logical
Decoloration desalting column is crossed, by speed control in 3-5m3/ h, then the isomerized sugar liquid isolated is pumped to vacuum tank, maintain vacuum
For degree in 75-80kPa, temperature stops concentration when sugar concentration reaches 75-80% to get fructose syrup at 65-70 DEG C.
Wherein, the dosage of high-temperatureα-amylase is to add high-temperatureα-amylase 4500-5000U per kg rice, carbohydrase
Dosage is that carbohydrase 55000-60000U is added per kg rice, and the dosage of magnesium sulfate is to concentrate liquid glucose per L to add magnesium sulfate
0.35g, the dosage of sodium pyrosulfite are to concentrate liquid glucose per L to add sodium pyrosulfite 0.25g.
The preparation of decoloration desalter：It is molten that 15g food-grade polyglutamic acids are made into saturation using 25-30 DEG C of deionized water
Liquid, and 5wt% dilution heat of sulfuric acid is added dropwise and adjusts pH value to 4-5, add 8g amphipathic chitose derivatives and 3g poloxamers
188, adding deionized water under stirring makes solid just be completely dissolved, and then heats to the reaction of reflux state insulated and stirred, reaction
After gained mixture is sent into spray dryer, micro mist is made through micronizer in dry gained particle, finally by institute
Micro mist processed is added in 5 times of weight deionized waters, stirs 1h, and obtained solid is sent into freeze drier, and dry obtained solid is through super
Micro mist is made to get decoloration desalter in atomizer.
The preparation of amphipathic chitose derivative：1g chitosans are first dissolved in 40mL acetic acid, and 50mL absolute ethyl alcohols are added dropwise
Chitosan solution is made, 0.85g deoxycholic acids separately are dissolved in 10mL absolute ethyl alcohols is made deoxycholic acid ethanol solution, bis- Asias of 0.6g
Amine hydrochlorate is dissolved in 8mL absolute ethyl alcohols and is made diimmonium salt hydrochlorate ethanol solution, then by deoxycholic acid ethanol solution and diimine
Hydrochloride ethanol solution is slowly dropped in chitosan solution with stirring respectively, is warming up to 40-45 DEG C of reaction, is utilized afterwards for 24 hours
Volume ratio 7:3 ethyl alcohol/ammonia spirit regulation system pH value to neutrality, then to 5 times of volumes of gained mixed solution and dripping
Absolute ethyl alcohol, centrifugation discard supernatant liquid, and precipitation is washed 2 times with absolute ethyl alcohol, are eventually adding distilled water stirring and dissolving, dialyse 3 days,
And it is freeze-dried after be ground into powder to get amphipathic chitose derivative.
Embodiment 2
(1) it washes, impregnate：Rice is washed 2 times, then rice is placed in 35-40 DEG C of water and impregnates 3-4h；
(2) defibrination, size mixing：Rice after immersion is subjected to defibrination using fiberizer, Rice ＆ peanut milk concentration is controlled at 19-20 °
Rice ＆ peanut milk pH value is adjusted to 5.8-6.0 to get rice by Be ', grinding particle size control in 60-80 mesh, and using citric acid and sodium carbonate
Starch milk；
(3) it liquefies：High-temperatureα-amylase is added in into made rice starch breast, is sent into liquefied pot after stirring evenly, liquid
Change temperature control at 105-110 DEG C, liquefaction pressure is controlled in 0.5-0.8MPa, is surveyed an Iod R every 15min, is treated Iod R
Terminate to liquefy during in brownish red or red；
(4) it is saccharified：Dilute hydrochloric acid solution is added in into made liquefier and adjusts pH value to 4.2-4.5, and add in carbohydrase, is stirred
It is sent into saccharifying tank after mixing uniformly, saccharification temperature is controlled at 60-65 DEG C, terminates to be saccharified when DE values reach more than 97%, and is added
Heat is to 95-100 DEG C of insulated and stirred 10min；
(5) pressure-filtering deslagging：By institute's sugar making liquid through plate and frame filter press pressure-filtering deslagging；
(6) decoloration desalination：It is using the desalter filling decoloration desalting column that decolourizes, the liquid glucose after slagging-off is de- at the uniform velocity by decolourizing
Salt plug, by speed control in 3-5m3/ h, then the liquid glucose isolated is pumped to vacuum tank maintains vacuum degree in 75-80kPa,
Temperature stops concentration at 65-70 DEG C when sugar concentration reaches 45-50%；
(7) isomerization：Add in magnesium sulfate and sodium pyrosulfite into concentration liquid glucose, and add in sodium carbonate adjust pH value to
7.5-7.8, then by being equipped with the isomery column of immobilized isomerase after being warming up to 60-65 DEG C, by speed control in 2-3m3/
H makes fructose content in the isomery liquid glucose of discharging reach more than 55%；
(8) secondary pressure-filtering deslagging：By made isomery liquid glucose through plate and frame filter press pressure-filtering deslagging；
(9) secondary decolourization desalination：It is using the desalter filling decoloration desalting column that decolourizes, the isomery liquid glucose after slagging-off is at the uniform velocity logical
Decoloration desalting column is crossed, by speed control in 3-5m3/ h, then the isomerized sugar liquid isolated is pumped to vacuum tank, maintain vacuum
For degree in 75-80kPa, temperature stops concentration when sugar concentration reaches 75-80% to get fructose syrup at 65-70 DEG C.
Wherein, the dosage of high-temperatureα-amylase is to add high-temperatureα-amylase 4500-5000U per kg rice, carbohydrase
Dosage is that carbohydrase 55000-60000U is added per kg rice, and the dosage of magnesium sulfate is to concentrate liquid glucose per L to add magnesium sulfate
0.35g, the dosage of sodium pyrosulfite are to concentrate liquid glucose per L to add sodium pyrosulfite 0.25g.
The preparation of decoloration desalter：It is molten that 20g food-grade polyglutamic acids are made into saturation using 25-30 DEG C of deionized water
Liquid, and 5wt% dilution heat of sulfuric acid is added dropwise and adjusts pH value to 4-5, add 10g amphipathic chitose derivatives and 5g poloxamers
188, adding deionized water under stirring makes solid just be completely dissolved, and then heats to the reaction of reflux state insulated and stirred, reaction
After gained mixture is sent into spray dryer, micro mist is made through micronizer in dry gained particle, finally by institute
Micro mist processed is added in 5 times of weight deionized waters, stirs 1h, and obtained solid is sent into freeze drier, and dry obtained solid is through super
Micro mist is made to get decoloration desalter in atomizer.
The preparation of amphipathic chitose derivative：1g chitosans are first dissolved in 40mL acetic acid, and 50mL absolute ethyl alcohols are added dropwise
Chitosan solution is made, 0.85g deoxycholic acids separately are dissolved in 10mL absolute ethyl alcohols is made deoxycholic acid ethanol solution, bis- Asias of 0.6g
Amine hydrochlorate is dissolved in 8mL absolute ethyl alcohols and is made diimmonium salt hydrochlorate ethanol solution, then by deoxycholic acid ethanol solution and diimine
Hydrochloride ethanol solution is slowly dropped in chitosan solution with stirring respectively, is warming up to 40-45 DEG C of reaction, is utilized afterwards for 24 hours
Volume ratio 7:3 ethyl alcohol/ammonia spirit regulation system pH value to neutrality, then to 5 times of volumes of gained mixed solution and dripping
Absolute ethyl alcohol, centrifugation discard supernatant liquid, and precipitation is washed 2 times with absolute ethyl alcohol, are eventually adding distilled water stirring and dissolving, dialyse 3 days,
And it is freeze-dried after be ground into powder to get amphipathic chitose derivative.
Reference examples
(1) it washes, impregnate：Rice is washed 2 times, then rice is placed in 35-40 DEG C of water and impregnates 3-4h；
(2) defibrination, size mixing：Rice after immersion is subjected to defibrination using fiberizer, Rice ＆ peanut milk concentration is controlled at 19-20 °
Rice ＆ peanut milk pH value is adjusted to 5.8-6.0 to get rice by Be ', grinding particle size control in 60-80 mesh, and using citric acid and sodium carbonate
Starch milk；
(3) it liquefies：High-temperatureα-amylase is added in into made rice starch breast, is sent into liquefied pot after stirring evenly, liquid
Change temperature control at 105-110 DEG C, liquefaction pressure is controlled in 0.5-0.8MPa, is surveyed an Iod R every 15min, is treated Iod R
Terminate to liquefy during in brownish red or red；
(4) it is saccharified：Dilute hydrochloric acid solution is added in into made liquefier and adjusts pH value to 4.2-4.5, and add in carbohydrase, is stirred
It is sent into saccharifying tank after mixing uniformly, saccharification temperature is controlled at 60-65 DEG C, terminates to be saccharified when DE values reach more than 97%, and is added
Heat is to 95-100 DEG C of insulated and stirred 10min；
(5) pressure-filtering deslagging：By institute's sugar making liquid through plate and frame filter press pressure-filtering deslagging；
(6) decoloration desalination：1% activated carbon, decolorization 30min are added in into the liquid glucose after slagging-off, then is filtered through rotary drum
Machine filters, and gained liquid glucose is sent to ion exchange filter bed, and the liquid glucose isolated is pumped to vacuum tank after resins exchange, remains true
For reciprocal of duty cycle in 75-80kPa, temperature stops concentration at 65-70 DEG C when sugar concentration reaches 45-50%；
(7) isomerization：Add in magnesium sulfate and sodium pyrosulfite into concentration liquid glucose, and add in sodium carbonate adjust pH value to
7.5-7.8, then by being equipped with the isomery column of immobilized isomerase after being warming up to 60-65 DEG C, by speed control in 2-3m3/
H makes fructose content in the isomery liquid glucose of discharging reach more than 55%；
(8) secondary pressure-filtering deslagging：By made isomery liquid glucose through plate and frame filter press pressure-filtering deslagging；
(9) secondary decolourization desalination：Add in 1% activated carbon into the liquid glucose after slagging-off, decolorization 30min, then through rotary drum
Filter filters, and gained liquid glucose is sent to ion exchange filter bed, and the isomerized sugar liquid isolated is pumped to vacuum after resins exchange
Tank maintains vacuum degree in 75-80kPa, and temperature stops concentration when sugar concentration reaches 75-80% to get fruit at 65-70 DEG C
Glucose is starched.
Wherein, the dosage of high-temperatureα-amylase is to add high-temperatureα-amylase 4500-5000U per kg rice, carbohydrase
Dosage is that carbohydrase 55000-60000U is added per kg rice, and the dosage of magnesium sulfate is to concentrate liquid glucose per L to add magnesium sulfate
0.35g, the dosage of sodium pyrosulfite are to concentrate liquid glucose per L to add sodium pyrosulfite 0.25g.
Embodiment 3
Fructose syrup will be made with batch equivalent rice by being utilized respectively embodiment 1, embodiment 2, reference examples, measure decoloration desalination
Effect, the results are shown in Table 1.
The decoloration desalting effect of 1 present invention decoloration desalter of table
The basic principles, main features and the advantages of the invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (8)
1. a kind of technique for preparing fructose syrup using rice, which is characterized in that include the following steps：
(1) it washes, impregnate：Rice is washed 2-3 times, then rice is placed in 35-40 DEG C of water and impregnates 2-4h；
(2) defibrination, size mixing：Rice after immersion is subjected to defibrination using fiberizer, Rice ＆ peanut milk concentration is controlled in 19-20 ° of Be ', powder
Particle degree is controlled in 60-80 mesh, and Rice ＆ peanut milk pH value is adjusted to 5.8-6.0 to get rice starch breast using citric acid and sodium carbonate；
(3) it liquefies：High-temperatureα-amylase is added in into made rice starch breast, is sent into liquefied pot after stirring evenly, liquefaction temperature
At 105-110 DEG C, liquefaction pressure is controlled in 0.5-0.8MPa for degree control, is surveyed an Iod R every 15min, is treated Iod R in palm fibre
Terminate to liquefy when red or red；
(4) it is saccharified：Dilute hydrochloric acid solution is added in into made liquefier and adjusts pH value to 4.2-4.5, and add in carbohydrase, stirring is equal
It is sent into saccharifying tank after even, saccharification temperature is controlled at 60-65 DEG C, terminates to be saccharified when DE values reach more than 97%, and be heated to
95-100 DEG C of insulated and stirred 10min；
(5) pressure-filtering deslagging：By institute's sugar making liquid through plate and frame filter press pressure-filtering deslagging；
(6) decoloration desalination：Using the desalter filling decoloration desalting column that decolourizes, the liquid glucose after slagging-off is at the uniform velocity passed through into desalination of decolourizing
Column, by speed control in 3-5m3/ h, then the liquid glucose isolated is pumped to vacuum tank, vacuum degree is maintained in 75-80kPa, temperature
Degree stops concentration at 65-70 DEG C when sugar concentration reaches 45-50%；
(7) isomerization：Magnesium sulfate and sodium pyrosulfite are added in into concentration liquid glucose, and adds in sodium carbonate and adjusts pH value to 7.5-
7.8, then by being equipped with the isomery column of immobilized isomerase after being warming up to 60-65 DEG C, by speed control in 2-3m3/ h, makes
Fructose content reaches more than 55% in the isomery liquid glucose of discharging；
(8) secondary pressure-filtering deslagging：By made isomery liquid glucose through plate and frame filter press pressure-filtering deslagging；
(9) secondary decolourization desalination：Using the desalter filling decoloration desalting column that decolourizes, by the isomery liquid glucose after slagging-off at the uniform velocity by de-
Color desalting column, by speed control in 3-5m3/ h, then the isomerized sugar liquid isolated is pumped to vacuum tank, vacuum degree is maintained to exist
75-80kPa, temperature stop concentration when sugar concentration reaches 75-80% to get fructose syrup at 65-70 DEG C.
2. the technique according to claim 1 for preparing fructose syrup using rice, it is characterised in that：The high temperature alphalise starch
The dosage of enzyme is to add high-temperatureα-amylase 4500-5000U per kg rice.
3. the technique according to claim 1 for preparing fructose syrup using rice, it is characterised in that：The use of the carbohydrase
It measures and adds carbohydrase 55000-60000U for every kg rice.
4. the technique according to claim 1 for preparing fructose syrup using rice, it is characterised in that：The use of the magnesium sulfate
It measures and concentrates liquid glucose addition magnesium sulfate 0.2-0.5g for every L.
5. the technique according to claim 1 for preparing fructose syrup using rice, it is characterised in that：The sodium pyrosulfite
Dosage be to concentrate liquid glucose per L to add sodium pyrosulfite 0.2-0.5g.
6. the technique according to claim 1 for preparing fructose syrup using rice, it is characterised in that：The decoloration desalter
It is made of food-grade polyglutamic acid, amphipathic chitose derivative, PLURONICS F87 through esterification, preparation method is：
Food-grade polyglutamic acid is made into saturated solution using 25-30 DEG C of deionized water, and 5wt% dilution heat of sulfuric acid is added dropwise and adjusts pH
Value adds amphipathic chitose derivative and PLURONICS F87, deionized water is added under stirring makes solid just complete to 4-5
Fully dissolved then heats to the reaction of reflux state insulated and stirred, gained mixture is sent into spray dryer after reaction,
Micro mist is made through micronizer in dry gained particle, finally adds in 3-5 times of weight deionized water made micro mist, stirs 1-
2h, obtained solid are sent into freeze drier, and micro mist is made to get decoloration desalter through micronizer in dry obtained solid.
7. the technique according to claim 6 for preparing fructose syrup using rice, it is characterised in that：The food-grade poly
The mass ratio of glutamic acid, amphipathic chitose derivative and PLURONICS F87 is 15-20:5-10:1-5.
8. the technique according to claim 6 for preparing fructose syrup using rice, it is characterised in that：The amphipathic shell gathers
Sugar derivatives is made of chitin modified, and preparation method is：1g chitosans are first dissolved in 40mL acetic acid, and it is anhydrous that 50mL is added dropwise
Chitosan solution is made in ethyl alcohol, and 0.85g deoxycholic acids separately are dissolved in 10mL absolute ethyl alcohols is made deoxycholic acid ethanol solution, 0.6g
Diimmonium salt hydrochlorate is dissolved in 8mL absolute ethyl alcohols and is made diimmonium salt hydrochlorate ethanol solution, then by deoxycholic acid ethanol solution and two
Inferior amine salt hydrochlorate ethanol solution is slowly dropped in chitosan solution with stirring respectively, is warming up to 40-45 DEG C of reaction, for 24 hours after
Utilize volume ratio 7:3 ethyl alcohol/ammonia spirit regulation system pH value to neutrality, then to 5 times of bodies of gained mixed solution and dripping
Long-pending absolute ethyl alcohol, centrifugation discard supernatant liquid, and precipitation is washed 2-3 times with absolute ethyl alcohol, is eventually adding distilled water stirring and dissolving, thoroughly
Analysis 3 days, and it is freeze-dried after be ground into powder to get amphipathic chitose derivative.
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