CN110846358A - Production process of starch syrup suitable for milk tea - Google Patents
Production process of starch syrup suitable for milk tea Download PDFInfo
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- CN110846358A CN110846358A CN201911230234.4A CN201911230234A CN110846358A CN 110846358 A CN110846358 A CN 110846358A CN 201911230234 A CN201911230234 A CN 201911230234A CN 110846358 A CN110846358 A CN 110846358A
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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
- C12P19/14—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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- 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
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/16—Purification of sugar juices by physical means, e.g. osmosis or filtration
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B20/00—Purification of sugar juices
- C13B20/16—Purification of sugar juices by physical means, e.g. osmosis or filtration
- C13B20/165—Purification of sugar juices by physical means, e.g. osmosis or filtration using membranes, e.g. osmosis, ultrafiltration
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B25/00—Evaporators or boiling pans specially adapted for sugar juices; Evaporating or boiling sugar juices
Abstract
The invention relates to a production process of starch syrup suitable for milk tea, which relates to the technical field of starch syrup, and comprises the steps of size mixing, liquefying, laminar flow liquefying, saccharifying, filtering and finished product concentrating, so that the starch syrup with a DE value of 20-27 is finally prepared, and the sweetness is low; in addition, the starch syrup prepared by the invention has high dextrin content and high starch syrup viscosity, is easy to dissolve in water when being added into milk tea, has good dispersibility in milk tea, has no bad starch taste and has good mouthfeel. According to the invention, the starch syrup with the DE value within the range of 20-27 can be prepared without a saccharification step, the preparation process of the starch syrup is simplified, and only one-time addition of the liquefying enzyme is needed in the liquefying stage.
Description
Technical Field
The invention relates to the technical field of starch syrup, in particular to a production process of starch syrup suitable for milk tea.
Background
The milk tea is originally a daily drink for nomadic nationalities in Mongolian plateau, has a history for thousands of years at least so far, and with the continuous development of the milk tea, various types of milk tea are developed for consumers to drink. The milk tea has the advantages of smoothness and mellowness of milk in mouthfeel, aromatic and rich flavor of tea, and the milk tea beverage has good color and luster and turbidity, and has better acceptance in sense and mouthfeel. The existing milk tea products sold in the market are divided into two types, one type is liquid instant milk tea, and consumers can drink the instant milk tea after opening the package after purchasing the instant milk tea; the other type is solid powder brewing milk tea, the drinking method of the milk tea is the same as that of other instant drinks, and the milk tea needs to be dissolved by hot water. From the current market trend, the liquid instant milk tea ensures the mainstream status thereof with good taste, diversified flavors and convenient drinking.
In order to increase sweetness, the traditional milk tea is generally added with sucrose with DE value below 30, the sucrose is easy to generate precipitates, and the milk tea added with the sucrose is easy to generate precipitates after being stored for a certain time, so that the drinking taste of the milk tea is influenced. With the continuous improvement of the requirements of consumers on milk tea, the starch syrup is generally added into the milk tea at present, so that the starch syrup can be used for improving the sweetness of the milk tea and reducing the phenomenon that the milk tea is easy to precipitate.
Chinese patent application publication No. CN107287262A discloses a process for preparing starch syrup, which comprises the following steps: (1) processing raw material rice, (2) crushing and size mixing; (3) liquefying, (4) carrying out laminar flow column heat preservation, (5) saccharifying, (6) carrying out decoloring and filtering, (7) carrying out ion exchange, (8) carrying out pH adjustment, (9) carrying out deslagging, (10) concentrating, and (11) packaging. The preparation method is simple, the prepared product has good and stable quality and high yield, the saccharification DE value reaches 99, and the sugar yield reaches 99.4%.
The above prior art solutions have the following drawbacks: the starch syrup prepared by the process is added into milk tea, and due to the fact that the DE value is high, the starch hydrolysis degree is high, the syrup sweetness is high, the adding amount is difficult to control, over-sweet is easy to enable consumers to have a greasy taste, and the dextrin content in the syrup with the high DE value is low, so that the mellow and smooth taste of the milk tea is influenced to a certain extent.
Disclosure of Invention
The DE value of the prepared starch syrup is 20-27, the content of dextrin in the starch syrup is high, the starch syrup is high in viscosity and easy to dissolve in water, and the starch syrup prepared by the process is added into milk tea, so that the milk tea has no starch taste and good taste.
The technical purpose of the invention is realized by the following technical scheme: milk suitable for human body
The production process of the starch syrup of tea specifically comprises the following steps:
step 1, size mixing: the mass ratio of the starch to the water is 1: 1-1.5, adding the starch slurry into a slurry mixing tank, uniformly stirring, adjusting the pH of the starch slurry to 5.4-6.1, adding a liquefying enzyme, and uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.02-0.04% of the mass of the starch;
step 2, liquefaction: conveying the starch slurry in the step 1 into a liquefaction tank, liquefying and injecting the starch slurry into a flash tank for flash evaporation through steam, wherein the injection temperature is controlled to be 103-115 ℃, the injection time is controlled to be 6-15 min, the temperature of the flash tank is controlled to be 90-100 ℃, and the flash evaporation time is 5-8 min;
step 3, laminar flow liquefaction: conveying the starch milk liquefied in the step 2 into a laminar flow column for laminar flow liquefaction, wherein the laminar flow liquefaction temperature is 90-100 ℃, and the laminar flow liquefaction time is 0.5-3.0 h;
step 4, saccharification: conveying the syrup subjected to laminar flow liquefaction to a saccharification tank, keeping the temperature of the saccharification tank at 90-100 ℃, and saccharifying for 4-8 hours;
and step 5, filtering: after saccharification in the step 4, light residues float on the upper layer of the syrup, heavy residues are precipitated on the lower layer of the syrup, the syrup is pumped out, and the syrup is filtered through an organic membrane;
and step 6, concentrating the finished product: the syrup filtered by the organic membrane is conveyed to an evaporator for concentration and then transferred to a storage tank for storage.
By adopting the technical scheme, the starch and the water are mixed into the starch milk, and the starch swells and splits in the water to form uniform paste, so that the starch milk is convenient to fully contact with the liquefying enzyme and is beneficial to complete reaction of the starch. The purpose of steam liquefaction and injection of the starch milk is to swell starch granules to the maximum extent, facilitate the action of liquefying enzyme and promote the liquefaction of starch. After spraying, the starch milk is liquefied by laminar flow, the added liquefying enzyme destroys the crystal of the starch granules, and the starch granules are hydrolyzed into dextrin, oligosaccharide, glucose and other small molecular substances. The addition amount of the liquefying enzyme is 0.1-0.3% of the mass of the starch, the addition amount of the liquefying enzyme is less than 0.1%, the liquefying effect of the starch is poor, the starch reaction is incomplete, and the waste of raw materials is caused; the addition amount of the liquefying enzyme is more than 0.3 percent, the starch liquefaction degree is large, the glucose content is high, the dextrin content is low, and the DE value of the prepared starch syrup is high. The high glucose content can increase the sweetness of the syrup, the low dextrin content can affect the viscosity of the milk tea, and the mellow and smooth taste of the milk tea is reduced. According to the invention, the liquefied syrup can be conveyed to the saccharification tank without cooling, and the starch syrup with the DE value within the range of 20-27 can be prepared without adding saccharifying enzyme in the saccharification process, so that the preparation process of the starch syrup is simplified, and only one time of liquefying enzyme is needed to be added in the liquefaction stage. The filtering of the starch syrup is to remove solid impurities generated in the liquefaction stage, and the starch syrup is concentrated by an evaporator to obtain clean starch syrup with high purity and high concentration.
The invention is further provided that the liquefying enzyme used in the step 1 is α -high temperature amylase.
By adopting the technical scheme, the α -high-temperature amylase belongs to endo-amylase, can randomly hydrolyze α -1, 4 glucosidic bonds in starch, soluble dextrin and oligosaccharide, and can destroy the hydration of the physical structure of starch granules after α -high-temperature amylase acts, so that the viscosity of gelatinized starch is rapidly reduced to become liquefied starch, and dextrin, a small amount of glucose and maltose are generated by hydrolysis.
The invention is further configured to: the adding amount of the liquefying enzyme in the step 1 is 0.029-0.035% of the mass of the starch.
The invention is further configured to: the starch is corn starch.
By adopting the technical scheme, the corn is one of the main crops in China, the yield is high, the storage and the transportation are easy, the starch content of the corn is up to 73.2 percent, and the corn is particularly suitable to be used as a sugar making raw material.
The invention is further configured to: and (2) adding calcium chloride in the step (1), wherein the mass of the calcium chloride is 0.0025-0.005% of that of the starch.
By adopting the technical scheme, the calcium chloride is added, the heat resistance of the liquefying enzyme can be improved due to the flocculation effect of calcium ions, and the liquefying enzyme inactivation and the influence on the liquefying effect caused by the temperature rise in the liquefying stage are avoided.
The invention is further configured to: the mass of the calcium chloride is 0.0036-0.0041% of that of the starch.
The invention is further configured to: the method specifically comprises the following steps:
step 1, size mixing: the mass ratio of the starch to the water is 1: 1-1.3, adding the starch slurry into a slurry mixing tank, uniformly stirring, adjusting the pH value of the starch slurry to 5.8, adding a liquefying enzyme and calcium chloride, and uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.022% of the mass of the starch, and the mass of the calcium chloride is 0.0038% of the mass of the starch;
step 2, liquefaction: conveying the starch slurry in the step 1 into a liquefaction tank, liquefying and injecting the starch slurry into a flash tank for flash evaporation through steam, wherein the injection temperature is controlled at 110 ℃, the injection time is controlled at 12min, the flash tank temperature is controlled at 95 ℃, and the flash time is 7 min;
step 3, laminar flow liquefaction: conveying the starch milk liquefied in the step 2 into a laminar flow column for laminar flow liquefaction, wherein the laminar flow liquefaction temperature is 95 ℃, and the laminar flow liquefaction time is 2.5 hours;
step 4, saccharification: conveying the syrup subjected to laminar flow liquefaction to a saccharification tank, keeping the temperature of the saccharification tank at 95 ℃, and saccharifying for 7 hours;
and step 5, filtering: through the laminar flow liquefaction in the step 3, light slag can float on the upper layer of the syrup, heavy slag is precipitated on the lower layer of the syrup, the syrup is extracted, and the syrup is filtered through an organic membrane;
and step 6, concentrating the finished product: the syrup filtered by the organic membrane is conveyed to an evaporator for concentration and then transferred to a storage tank for storage.
In conclusion, the beneficial technical effects of the invention are as follows:
1. the addition amount of the liquefying enzyme is 0.02-0.04% of the mass of the starch, the addition amount of the liquefying enzyme is less than 0.02%, the liquefying effect of the starch is poor, the starch reaction is incomplete, and the waste of raw materials is caused; the addition amount of the liquefying enzyme is more than 0.04 percent, the starch liquefaction degree is large, the glucose content is high, the dextrin content is low, and the DE value of the prepared starch syrup is high. The high glucose content can increase the sweetness of the syrup, the low dextrin content can affect the viscosity of the milk tea, and the mellow and smooth taste of the milk tea is reduced. According to the invention, the liquefied syrup can be conveyed to the saccharification tank without cooling, and the starch syrup with the DE value within the range of 20-27 can be prepared without adding saccharifying enzyme in the saccharification process, so that the preparation process of the starch syrup is simplified, and only one time of liquefying enzyme is needed to be added in the liquefaction stage. The starch syrup filtration is used for removing solid impurities generated in the liquefaction stage, and the starch syrup is concentrated by an evaporator to obtain clean starch syrup with high purity and high concentration;
2. the starch is mixed with water to prepare starch milk, and the starch swells and splits in the water to form uniform paste, so that the starch milk is convenient to fully contact with liquefying enzyme and is beneficial to complete reaction of the starch. The purpose of steam liquefaction and injection of the starch milk is to swell starch granules to the maximum extent, facilitate the action of liquefying enzyme and promote the liquefaction of starch. After spraying, the starch milk is liquefied by laminar flow, the added liquefying enzyme destroys the crystal of the starch granules, and the starch granules are hydrolyzed into small molecular substances such as dextrin, oligosaccharide, glucose and the like;
3. the filtering of the starch syrup is to remove solid impurities generated in the liquefaction stage, and the starch syrup is concentrated by an evaporator to obtain clean starch syrup with high purity and high concentration.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1
A production process of starch syrup suitable for milk tea specifically comprises the following steps:
step 1, size mixing, namely adding starch and water into a size mixing tank according to the mass ratio of 1: 1, uniformly stirring, adjusting the pH value of the starch slurry to 5.4, then adding liquefying enzyme, uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.02 percent of the mass of the starch, and the liquefying enzyme is α -high-temperature amylase;
step 2, liquefaction: conveying the starch slurry in the step 1 into a liquefaction tank, liquefying and injecting the starch slurry into a flash tank for flash evaporation through steam, wherein the injection temperature is controlled at 103 ℃, the injection time is controlled at 6min, the flash tank temperature is controlled at 90 ℃, and the flash time is 5 min;
step 3, laminar flow liquefaction: conveying the starch milk liquefied in the step 2 into a laminar flow column for laminar flow liquefaction, wherein the laminar flow liquefaction temperature is 90 ℃, and the laminar flow liquefaction time is 3.0 h;
step 4, saccharification: conveying the syrup subjected to laminar flow liquefaction to a saccharification tank, keeping the temperature of the saccharification tank at 90 ℃, and saccharifying for 8 hours;
and step 5, filtering: after saccharification in the step 4, light residues float on the upper layer of the syrup, heavy residues are precipitated on the lower layer of the syrup, the syrup is pumped out, and the syrup is filtered through an organic membrane;
and step 6, concentrating the finished product: the syrup filtered by the organic membrane is conveyed to an evaporator for concentration and then transferred to a storage tank for storage.
Example 2
A production process of starch syrup suitable for milk tea specifically comprises the following steps:
step 1, size mixing, namely adding starch and water into a size mixing tank according to the mass ratio of 1: 1.2, uniformly stirring, adjusting the pH value of the starch slurry to 6.1, then adding liquefying enzyme, uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.04 percent of the mass of the starch, and the liquefying enzyme is α -high-temperature amylase;
step 2, liquefaction: conveying the starch slurry in the step 1 into a liquefaction tank, liquefying and injecting the starch slurry into a flash tank for flash evaporation through steam, wherein the injection temperature is controlled at 110 ℃, the injection time is controlled at 15min, the flash tank temperature is controlled at 95 ℃, and the flash time is 6 min;
step 3, laminar flow liquefaction: conveying the starch milk liquefied in the step 2 into a laminar flow column for laminar flow liquefaction, wherein the laminar flow liquefaction temperature is 100 ℃, and the laminar flow liquefaction time is 0.5 h;
step 4, saccharification: conveying the syrup subjected to laminar flow liquefaction to a saccharification tank, keeping the temperature of the saccharification tank at 100 ℃, and saccharifying for 4 hours;
and step 5, filtering: after saccharification in the step 4, light residues float on the upper layer of the syrup, heavy residues are precipitated on the lower layer of the syrup, the syrup is pumped out, and the syrup is filtered through an organic membrane;
and step 6, concentrating the finished product: the syrup filtered by the organic membrane is conveyed to an evaporator for concentration and then transferred to a storage tank for storage.
Example 3
A production process of starch syrup suitable for milk tea specifically comprises the following steps:
step 1, size mixing, namely adding starch and water into a size mixing tank according to the mass ratio of 1: 1.5, uniformly stirring, adjusting the pH of the starch slurry to 5.8, then adding liquefying enzyme, uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.03 percent of the mass of the starch, and the liquefying enzyme is α -high-temperature amylase;
step 2, liquefaction: conveying the starch slurry in the step 1 into a liquefaction tank, liquefying and injecting the starch slurry into a flash tank for flash evaporation through steam, wherein the injection temperature is controlled at 115 ℃, the injection time is controlled at 10min, the flash tank temperature is controlled at 100 ℃, and the flash evaporation time is 8 min;
step 3, laminar flow liquefaction: conveying the starch milk liquefied in the step 2 into a laminar flow column for laminar flow liquefaction, wherein the laminar flow liquefaction temperature is 98 ℃, and the laminar flow liquefaction time is 1.5 hours;
step 4, saccharification: conveying the syrup subjected to laminar flow liquefaction to a saccharification tank, keeping the temperature of the saccharification tank at 98 ℃, and saccharifying for 5 hours;
and step 5, filtering: after saccharification in the step 4, light residues float on the upper layer of the syrup, heavy residues are precipitated on the lower layer of the syrup, the syrup is pumped out, and the syrup is filtered through an organic membrane;
and step 6, concentrating the finished product: the syrup filtered by the organic membrane is conveyed to an evaporator for concentration and then transferred to a storage tank for storage.
Example 4
A production process of starch syrup suitable for milk tea specifically comprises the following steps:
step 1, size mixing, namely adding starch and water into a size mixing tank according to the mass ratio of 1: 1.4, uniformly stirring, adjusting the pH value of the starch slurry to 5.6, then adding liquefying enzyme and calcium chloride, and uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.025 percent of the mass of the starch, the adding amount of the calcium chloride is 0.0025 percent of the mass of the starch, and the liquefying enzyme is α -high-temperature amylase;
step 2, liquefaction: the starch slurry in the step 1 is conveyed into a liquefaction tank, and the starch slurry passes through a steam liquid
Injecting into a flash tank for flash evaporation, wherein the injection temperature is controlled at 108 ℃, the injection time is controlled at 13min, the flash tank temperature is controlled at 96 ℃, and the flash evaporation time is 7 min;
step 3, laminar flow liquefaction: conveying the starch milk liquefied in the step 2 into a laminar flow column for laminar flow liquefaction, wherein the laminar flow liquefaction temperature is 96 ℃, and the laminar flow liquefaction time is 1.8 hours;
step 4, saccharification: conveying the syrup subjected to laminar flow liquefaction to a saccharification tank, keeping the temperature of the saccharification tank at 96 ℃, and saccharifying for 6 hours;
and step 5, filtering: after saccharification in the step 4, light residues float on the upper layer of the syrup, heavy residues are precipitated on the lower layer of the syrup, the syrup is pumped out, and the syrup is filtered through an organic membrane;
and step 6, concentrating the finished product: the syrup filtered by the organic membrane is conveyed to an evaporator for concentration and then transferred to a storage tank for storage.
Example 5
A production process of starch syrup suitable for milk tea specifically comprises the following steps:
step 1, size mixing, namely adding starch and water into a size mixing tank according to the mass ratio of 1: 1.5, uniformly stirring, adjusting the pH of the starch slurry to 5.7, then adding liquefying enzyme and calcium chloride, and uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.036% of the mass of the starch, the adding amount of the calcium chloride is 0.005% of the mass of the starch, and the liquefying enzyme is α -high-temperature amylase;
step 2, liquefaction: conveying the starch slurry in the step 1 into a liquefaction tank, liquefying and injecting the starch slurry into a flash tank for flash evaporation through steam, wherein the injection temperature is controlled at 106 ℃, the injection time is controlled at 8min, the flash tank temperature is controlled at 98 ℃, and the flash time is 6 min;
step 3, laminar flow liquefaction: conveying the starch milk liquefied in the step 2 into a laminar flow column for laminar flow liquefaction, wherein the laminar flow liquefaction temperature is 92 ℃, and the laminar flow liquefaction time is 2 hours;
step 4, saccharification: conveying the syrup subjected to laminar flow liquefaction to a saccharification tank, keeping the temperature of the saccharification tank at 92 ℃, and saccharifying for 4.5 hours;
and step 5, filtering: after saccharification in the step 4, light residues float on the upper layer of the syrup, heavy residues are precipitated on the lower layer of the syrup, the syrup is pumped out, and the syrup is filtered through an organic membrane;
and step 6, concentrating the finished product: the syrup filtered by the organic membrane is conveyed to an evaporator for concentration and then transferred to a storage tank for storage.
Example 6
A production process of starch syrup suitable for milk tea specifically comprises the following steps:
step 1, size mixing, namely adding starch and water into a size mixing tank according to the mass ratio of 1: 1.3, uniformly stirring, adjusting the pH of the starch slurry to 5.8, then adding liquefying enzyme and calcium chloride, and uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.032% of the mass of the starch, the adding amount of the calcium chloride is 0.0038% of the mass of the starch, and the liquefying enzyme is α -high-temperature amylase;
step 2, liquefaction: conveying the starch slurry in the step 1 into a liquefaction tank, liquefying and injecting the starch slurry into a flash tank for flash evaporation through steam, wherein the injection temperature is controlled at 110 ℃, the injection time is controlled at 12min, the flash tank temperature is controlled at 95 ℃, and the flash time is 7 min;
step 3, laminar flow liquefaction: conveying the starch milk liquefied in the step 2 into a laminar flow column for laminar flow liquefaction, wherein the laminar flow liquefaction temperature is 95 ℃, and the laminar flow liquefaction time is 3 hours;
step 4, saccharification: conveying the syrup subjected to laminar flow liquefaction to a saccharification tank, keeping the temperature of the saccharification tank at 95 ℃, and saccharifying for 4 hours;
and step 5, filtering: after saccharification in the step 4, light residues float on the upper layer of the syrup, heavy residues are precipitated on the lower layer of the syrup, the syrup is pumped out, and the syrup is filtered through an organic membrane;
and step 6, concentrating the finished product: the syrup filtered by the organic membrane is conveyed to an evaporator for concentration and then transferred to a storage tank for storage.
Example 7
The production process of starch syrup suitable for milk tea is different from that in example 6 in that the adding amount of liquefying enzyme in step 1 is 0.025 wt% of starch, and the rest is the same as that in example 6.
Example 8
The production process of starch syrup suitable for milk tea is different from that in example 6 in that the adding amount of liquefying enzyme in step 1 is 0.035% of the mass of starch, and the rest is the same as that in example 6.
Example 9
The production process of starch syrup suitable for milk tea is different from that in example 6 in that the laminar flow liquefaction time in the step 3 is 1h, and the rest is the same as that in example 6.
Example 10
The production process of starch syrup suitable for milk tea is different from that in the embodiment 6 in that the laminar flow liquefaction time in the step 3 is 2 hours, and the rest is the same as that in the embodiment 6.
Example 11
The production process of starch syrup suitable for milk tea is different from that in example 6 in that the laminar flow liquefaction time in the step 3 is 4 hours, and the rest is the same as that in example 6.
Comparative example 1
The production process of starch syrup suitable for milk tea is different from that in example 6 in that the adding amount of liquefying enzyme in step 1 is 0.01% of the mass of starch, and the rest is the same as that in example 6.
Comparative example 2
The production process of starch syrup suitable for milk tea is different from that in example 6 in that the adding amount of liquefying enzyme in step 1 is 0.05% of the mass of starch, and the rest is the same as that in example 6.
Comparative example 3
The production process of starch syrup suitable for milk tea is different from that in example 6 in that the laminar flow liquefaction time in the step 3 is 25min, and the rest is the same as that in example 6.
Comparative example 4
The production process of starch syrup suitable for milk tea is different from that in example 6 in that the laminar flow liquefaction time in the step 3 is 3.5h, and the rest is the same as that in example 6.
The starch syrups prepared in examples 1 to 11 and comparative examples 1 to 4 were subjected to the following performance tests:
determination of DE value: the determination is carried out according to GB/T22428.1-2008 'starch hydrolysis product reducing power and glucose equivalent';
and (3) determination of dextrin: reference is made to GB/T2320-1997 maltodextrin.
Table 1 results of performance testing
| DE value (%) | Dextrin (%) | DE value (%) | Dextrin (%) | ||
| Example 1 | 22.5 | 65.64 | Example 9 | 23.5 | 62.85 |
| Example 2 | 21.9 | 66.39 | Example 10 | 24.6 | 61.04 |
| Example 3 | 23.6 | 63.21 | Example 11 | 25.9 | 60.11 |
| Example 4 | 24.3 | 61.03 | Comparative example 1 | 15.7 | 78.00 |
| Example 5 | 24.7 | 60.68 | Comparative example 2 | 34.6 | 48.94 |
| Example 6 | 25.8 | 59.98 | Comparative example 3 | 18.8 | 70.22 |
| Example 7 | 20.6 | 68.70 | Comparative example 4 | 37.2 | 40.76 |
| Example 8 | 31.3 | 56.33 |
According to the performance test results, the effect of example 6 is best, the prepared syrup has a high DE value, high dextrin content in the syrup, high syrup viscosity, high solubility in water, and good chemical stability when being added into milk tea, and no starch smell exists in milk tea, examples 1-3 are compared with examples 4-6, which shows that the activity of α -high temperature amylase can be promoted by adding calcium chloride, and the liquefaction process is promoted, example 6 is compared with examples 7-8, the DE value is increased and the dextrin amount is reduced as the adding amount of the liquefying enzyme is increased, which shows that the added liquefying enzyme content is low, the liquefaction reaction is incomplete, the added liquefying enzyme content is high, which leads to high liquefaction reaction speed, more reducing sugar is generated, the dextrin is less, the syrup viscosity is low, and the milk tea alcohol slip is reduced, according to examples 6-11, which shows that the DE value is increased rapidly and then gradually becomes gentle as the laminar flow liquefaction time is prolonged, which shows that the laminar flow time is prolonged, the liquefaction reaction is favorable for the progress, the time is further prolonged, the DE value is not increased, but is reduced as the optimal for reducing sugar, and the liquefaction reaction time is increased, compared with comparative example 6, as the comparative example 3, which leads to the liquefaction reaction time is prolonged, which leads to less, which leads to the liquefaction reaction is prolonged, which leads to reduction of milk tea is prolonged, and the comparative example 6, which leads to the comparative example 3, which leads to less, which leads to the improvement.
The present embodiment is only for explaining the present invention, and not for limiting the present invention, and those skilled in the art can make modifications without inventive contribution to the present embodiment as needed after reading the present specification, but all of which are protected by patent law within the scope of the claims of the present invention.
Claims (7)
1. A production process of starch syrup suitable for milk tea is characterized by comprising the following steps: the method specifically comprises the following steps:
step 1, size mixing: the mass ratio of the starch to the water is 1: 1-1.5 adding into the mixture
Uniformly stirring in a slurry tank, adjusting the pH value of the starch slurry to 5.4-6.1, adding a liquefying enzyme, and uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.02-0.04% of the mass of the starch;
step 2, liquefaction: conveying the starch slurry in the step 1 into a liquefaction tank, liquefying and injecting the starch slurry into a flash tank for flash evaporation through steam, wherein the injection temperature is controlled to be 103-115 ℃, the injection time is controlled to be 6-15 min, the temperature of the flash tank is controlled to be 90-100 ℃, and the flash evaporation time is 5-8 min;
step 3, laminar flow liquefaction: conveying the starch milk liquefied in the step 2 into a laminar flow column for laminar flow liquefaction, wherein the laminar flow liquefaction temperature is 90-100 ℃, and the laminar flow liquefaction time is 0.5-3.0 h;
step 4, saccharification: conveying the syrup subjected to laminar flow liquefaction to a saccharification tank, keeping the temperature of the saccharification tank at 90-100 ℃, and saccharifying for 4-8 hours;
and step 5, filtering: after saccharification in the step 4, light residues float on the upper layer of the syrup, heavy residues are precipitated on the lower layer of the syrup, the syrup is pumped out, and the syrup is filtered through an organic membrane;
and step 6, concentrating the finished product: the syrup filtered by the organic membrane is conveyed to an evaporator for concentration and then transferred to a storage tank for storage.
2. The process for producing starch syrup suitable for milk tea according to claim 1, wherein the liquefying enzyme used in the step 1 is α -high temperature amylase.
3. The process for producing starch syrup suitable for milk tea according to claim 1, wherein: the adding amount of the liquefying enzyme in the step 1 is 0.029-0.035% of the mass of the starch.
4. The process for producing starch syrup suitable for milk tea according to claim 1, wherein: the starch is corn starch.
5. The process for producing starch syrup suitable for milk tea according to claim 1, wherein: and (2) adding calcium chloride in the step (1), wherein the mass of the calcium chloride is 0.0025-0.005% of that of the starch.
6. The process for producing starch syrup suitable for milk tea according to claim 5, wherein: the mass of the calcium chloride is 0.0036-0.0041% of that of the starch.
7. The process for producing starch syrup suitable for milk tea according to claim 6, wherein: the method specifically comprises the following steps:
step 1, size mixing: the mass ratio of the starch to the water is 1: 1-1.3, adding the starch slurry into a slurry mixing tank, uniformly stirring, adjusting the pH value of the starch slurry to 5.8, adding a liquefying enzyme and calcium chloride, and uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.022% of the mass of the starch, and the mass of the calcium chloride is 0.0038% of the mass of the starch;
step 2, liquefaction: conveying the starch slurry in the step 1 into a liquefaction tank, liquefying and injecting the starch slurry into a flash tank for flash evaporation through steam, wherein the injection temperature is controlled at 110 ℃, the injection time is controlled at 12min, the flash tank temperature is controlled at 95 ℃, and the flash time is 7 min;
step 3, laminar flow liquefaction: conveying the starch milk liquefied in the step 2 into a laminar flow column for laminar flow liquefaction, wherein the laminar flow liquefaction temperature is 95 ℃, and the laminar flow liquefaction time is 2.5 hours;
step 4, saccharification: conveying the syrup subjected to laminar flow liquefaction to a saccharification tank, keeping the temperature of the saccharification tank at 95 ℃, and saccharifying for 7 hours;
and step 5, filtering: through the laminar flow liquefaction in the step 3, light slag can float on the upper layer of the syrup, heavy slag is precipitated on the lower layer of the syrup, the syrup is extracted, and the syrup is filtered through an organic membrane;
and step 6, concentrating the finished product: the syrup filtered by the organic membrane is conveyed to an evaporator for concentration and then transferred to a storage tank for storage.
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