CN109234338A - A kind of production method of high purity crystal maltitol malt syrup - Google Patents

A kind of production method of high purity crystal maltitol malt syrup Download PDF

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Publication number
CN109234338A
CN109234338A CN201811046954.0A CN201811046954A CN109234338A CN 109234338 A CN109234338 A CN 109234338A CN 201811046954 A CN201811046954 A CN 201811046954A CN 109234338 A CN109234338 A CN 109234338A
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starch
enzyme
maltose
syrup
production method
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CN201811046954.0A
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牛腾杰
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ZHAOQING HUANFA BIOTECHNOLOGY CO Ltd
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ZHAOQING HUANFA BIOTECHNOLOGY CO Ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/02—Monosaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/12—Disaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase

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  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

The invention belongs to Sugar Engineering technical fields, and in particular to a kind of production method of high purity crystal maltitol malt syrup.Include the following steps: starch milk liquefaction, saccharification, enzyme deactivation, prepare finished product；Liquefied starch requires low DE value in the present invention, and does not have to .Maltogenase (maltose generation enzyme) hydrolysis and generate maltose, such syrup is containing glucose below 0.3,89 or more maltose, add after hydrogen syrup containing sorbierite 0.5 hereinafter, more conducively chromatographic isolation, improves yield, and due to not having to Maltogenase (maltose generation enzyme), cost has been saved.

Description

A kind of production method of high purity crystal maltitol malt syrup
Technical field
The invention belongs to Sugar Engineering technical fields, and in particular to a kind of high purity crystal maltitol malt syrup Production method.
Background technique
Maltitol is a kind of novel functional sweetener, due to its with low in calories, non-saprodontia, indigestible, The features such as absorption of promotion calcium, the secretion for not stimulating insulin, indigestible, in recent years, with the raising of people's health care consciousness And the modern diseases problem such as obesity, diabetes becomes increasingly conspicuous, on it is highly-safe, in good taste, not saprodontia, do not influence blood glucose value The demand of various sugar alcohols will be increasing, and the research and development and development and application of maltitol are paid more and more attention, before market Scape is very wide,
At present both at home and abroad production crystal maltitol high maltose syrup be mainly that content is low, maltose content 83 with Under, if with Maltogenase (maltose generation enzyme) hydrolyze generate maltose, such syrup containing maltose can to 90, but Glucose content is 4% or more, and syrup is unfavorable for chromatographic isolation, yield is low, at high cost, purity containing 5 or more sorbierite after adding hydrogen It does not increase.And with Maltogenase (maltose generation enzyme), cost is increased.
Summary of the invention
It is an object of the present invention to solution above-mentioned technical problems, provide a kind of high purity crystal maltitol maltose The production method of slurry.
The technical scheme adopted by the invention is as follows: a kind of production method of high purity crystal maltitol malt syrup, Include the following steps:
1, starch milk liquefies
It is 20%-30% in concentration, in 5.3 1 6.3 starch milk high temperature starch liquefaction enzyme is added, into spray in pH value Liquefier is penetrated, carries out injection liquefaction at 105 1 113 DEG C, 98 degree stirring 15-30 minutes after flash distillation；Then 130-140 DEG C of high temperature goes out Enzyme, liquefier DE value are controlled 1.5 15.
2, it is saccharified
Liquefier is cooled to 55-63 DEG C, adjusts pH to 5.0-5.8, and mono- amylase of β, Pullulanase, amylase is added 60hr is hydrolyzed, enzyme dosage is respectively 0.6-4DP/g starch, 0.1-0.9PUN/g starch, 0.5 1 2LU/g starch；
3, enzyme deactivation
80 degree or more enzyme deactivations, obtained syrup components are monosaccharide, maltose, maltotriose, polysaccharide, be respectively 0.1, 90.0、7.0、2.9。
4, finished product is prepared
Through filtering, decoloration, purification, concentration plus hydrogen, purification, chromatographic isolation, purification, concentration, vertical continuous crystallizing, it is complete from Dynamic centrifuge separation, drying process, are made the crystal maltitol finished product that maltitol content is 99.5% or more.
The starch is cornstarch, potato starch, tapioca, sweet potato starch, wheaten starch or rice starch.
Beneficial effects of the present invention
Liquefied starch requires low DE value in the present invention, and does not have to Maltogenase (maltose generation enzyme) hydrolysis and generate Maltose, such syrup is containing glucose 0.3 hereinafter, 89 or more maltose, adds syrup after hydrogen to contain sorbierite 0.5 hereinafter, more Conducive to chromatographic isolation, yield is improved, and due to not having to Maltogenase (maltose generation enzyme), has saved cost.Directly with wheat Bud syrup is that raw material produces solid maltose crystal product, avoids complicated process for refining, preparation method is simple, is produced into This is low.
Specific embodiment
The present invention is further explained in the light of specific embodiments.
Embodiment 1
It is 24%, mono- amylase of high temperature a that dosage is 6.0SLU/g starch is added in the starch milk of pH5.5 in concentration, stirs Mix 20min；
Liquefaction is sprayed twice, 110 DEG C for the first time, is stirred 18 minutes for 98 degree after flash distillation；135 DEG C, 3 minutes for the second time Enzyme deactivation；
58 DEG C are cooled to, pH to 5.3 is adjusted, mono- amylase of β, Pullulanase, mono- amylase of high temperature a is added；Synergetic hydrolysis 60hr, enzyme dosage are respectively 2.0DP/g starch, 0.4PUN/g starch, 0.5LU/g starch.
80 DEG C or more enzyme deactivations, obtained syrup components are monosaccharide, maltose, maltotriose, polysaccharide are respectively 0.1,90.0, 7.0、2.9。
Embodiment 2
It is 25%, mono- amylase of high temperature a that dosage is 5.5SLU/g starch is added in the starch milk of pH5.5 in concentration, stirs Mix 20min；
Liquefaction is sprayed twice, 110 DEG C for the first time, is stirred 20 minutes for 98 degree after flash distillation；135 DEG C, 3 minutes for the second time Enzyme deactivation；
60 DEG C are cooled to, pH to 5.5 is adjusted, mono- amylase of β, Pullulanase, mono- amylase of high temperature a is added；Synergetic hydrolysis 60hr, enzyme dosage are respectively 2.5DP/g starch, 0.6PUN/g starch, 0.5LU/g starch.
80 degree or more enzyme deactivations, obtained syrup components are monosaccharide, maltose, maltotriose, polysaccharide are respectively 0.3,89.5, 7.5、2.7。
Embodiment 3
It is 27%, mono- amylase of high temperature a that dosage is 8.0SLU/g starch is added in the starch milk of pH5.8 in concentration, stirs Mix 20min；
Liquefaction is sprayed twice, 110 DEG C for the first time, is stirred 25 minutes for 98 degree after flash distillation；140 DEG C, 3 minutes for the second time Enzyme deactivation；
61 DEG C are cooled to, pH to 5.7 is adjusted, mono- amylase of β, Pullulanase, mono- amylase of high temperature a is added；Synergetic hydrolysis 60hr, enzyme dosage are respectively 3.0DP/g starch, 0.8PUN/g starch, 1.0LU/g starch.
80 degree or more enzyme deactivations, obtained syrup components are monosaccharide, maltose, maltotriose, polysaccharide are respectively 0.3,89.5, 8.2、2.0。
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention Enclosing subject to the definition of the claims.

Claims (2)

1. a kind of production method of high purity crystal maltitol malt syrup, characterized by the following steps:
1, starch milk liquefies
It is 20%-30% in concentration, high temperature starch liquefaction enzyme is added in 5.3 1 6.3 starch milk in pH value, into injection liquid Change device, carries out injection liquefaction at 105 1 113 DEG C, 98 degree stirring 15-30 minutes after flash distillation；Then 130-140 DEG C of high temperature enzyme deactivation, Liquefier DE value is controlled 1.5 15；
2, it is saccharified
Liquefier is cooled to 55-63 DEG C, adjusts pH to 5.0-5.8, and mono- amylase of β, Pullulanase, amylase hydrolysis is added 60hr, enzyme dosage are respectively 0.6-4DP/g starch, 0.1-0.9PUN/g starch, 0.5 1 2LU/g starch；
3, enzyme deactivation
80 degree or more enzyme deactivations, obtained syrup components are monosaccharide, maltose, maltotriose, polysaccharide, be respectively 0.1,90.0, 7.0,2.9；
4, finished product is prepared
Through filtering, decoloration, purification, concentration, plus hydrogen, purification, chromatographic isolation, purification, concentration, vertical continuous crystallizing, automatically from The crystal maltitol finished product that maltitol content is 99.5% or more is made in scheming separation, drying process.
2. a kind of production method of high purity crystal maltitol malt syrup according to claim 1, feature exist In: the starch is cornstarch, potato starch, tapioca, sweet potato starch, wheaten starch or rice starch.
CN201811046954.0A 2018-09-08 2018-09-08 A kind of production method of high purity crystal maltitol malt syrup Pending CN109234338A (en)

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Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1353200A (en) * 2001-12-06 2002-06-12 华南理工大学 Process for preparing high-purity malt sugar by multi-enzyme cooperative saccharification
CN101210256A (en) * 2006-12-30 2008-07-02 河南莲花味精股份有限公司 Method for preparing maltitol
EP1196621B1 (en) * 2000-02-28 2008-12-31 Grain Processing Corporation High purity maltose process
CN101418024A (en) * 2008-12-03 2009-04-29 山东福田投资有限公司 Process for preparing high purity crystal maltitol
CN101665843A (en) * 2008-09-01 2010-03-10 石济民 Method for preparing barley maltsyrup by using wheat flour
CN101701236A (en) * 2009-12-10 2010-05-05 安徽农业大学 Preparation method of ultra-high maltose syrup
CN102559812A (en) * 2012-01-20 2012-07-11 吉林农业大学 Method for preparing maltose syrup by continuous saccharification of enzyme membrane reactor
CN102586363A (en) * 2012-03-06 2012-07-18 禹城绿健生物技术有限公司 Maltose production and refining method
CN103266151A (en) * 2013-05-24 2013-08-28 保龄宝生物股份有限公司 Preparation method of moisturizing maltose powder
CN106636255A (en) * 2016-09-26 2017-05-10 肇庆焕发生物科技有限公司 Production method of low DE glucose

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1196621B1 (en) * 2000-02-28 2008-12-31 Grain Processing Corporation High purity maltose process
CN1353200A (en) * 2001-12-06 2002-06-12 华南理工大学 Process for preparing high-purity malt sugar by multi-enzyme cooperative saccharification
CN101210256A (en) * 2006-12-30 2008-07-02 河南莲花味精股份有限公司 Method for preparing maltitol
CN101665843A (en) * 2008-09-01 2010-03-10 石济民 Method for preparing barley maltsyrup by using wheat flour
CN101418024A (en) * 2008-12-03 2009-04-29 山东福田投资有限公司 Process for preparing high purity crystal maltitol
CN101701236A (en) * 2009-12-10 2010-05-05 安徽农业大学 Preparation method of ultra-high maltose syrup
CN102559812A (en) * 2012-01-20 2012-07-11 吉林农业大学 Method for preparing maltose syrup by continuous saccharification of enzyme membrane reactor
CN102586363A (en) * 2012-03-06 2012-07-18 禹城绿健生物技术有限公司 Maltose production and refining method
CN103266151A (en) * 2013-05-24 2013-08-28 保龄宝生物股份有限公司 Preparation method of moisturizing maltose powder
CN106636255A (en) * 2016-09-26 2017-05-10 肇庆焕发生物科技有限公司 Production method of low DE glucose

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ATIA, KS等: "Use of co-immobilized beta-amylase and pullulanase in reduction of saccharification time of starch and increase in maltose yield", 《BIOTECHNOLOGY PROGRESS》 *
段钢等: "《酶制剂应用技术问答》", 31 May 2014 *
潘卫东: "连续结晶法生产高纯度麦芽糖工艺的研究", 《中国优秀硕士学位论文全文数据库》 *

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Application publication date: 20190118