CN110863023A - Preparation method of syrup for manioc sugar - Google Patents
Preparation method of syrup for manioc sugar Download PDFInfo
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- CN110863023A CN110863023A CN201911229324.1A CN201911229324A CN110863023A CN 110863023 A CN110863023 A CN 110863023A CN 201911229324 A CN201911229324 A CN 201911229324A CN 110863023 A CN110863023 A CN 110863023A
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- Prior art keywords
- amylase
- syrup
- starch
- manioc
- sugar
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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
- C12P19/12—Disaccharides
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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
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
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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
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
- C13K7/00—Maltose
Abstract
The invention discloses a preparation method of syrup for manioc sugar, which relates to the technical field of syrup preparation and comprises the steps of adding α -high temperature resistant amylase into starch to liquefy the starch, continuously adding β -amylase extracted from soybean after liquefying is finished, simultaneously adding pullulanase with the mass ratio of β -amylase being 1: 1, saccharifying for 16-60 hours to obtain saccharified liquid, and obtaining the syrup after saccharifying is finished.
Description
Technical Field
The invention relates to the technical field of syrup preparation, in particular to a preparation method of syrup for manioc sugar.
Background
The traditional mochi candy uses starch as a raw material and granulated sugar as an auxiliary material, and the prepared finished product is soft, glutinous, fragrant and sweet in taste at the initial stage, but with the prolonging of shelf life, the mochi candy has the phenomena of hardening, sand return, bag sticking and yellowing, and the taste and the appearance are influenced.
The prior art can refer to Chinese patent with publication number CN101684504B, which discloses a preparation method of ultrahigh maltose syrup, comprising the steps of size mixing, liquefying, saccharifying, filter pressing, ultrafiltration, ion exchange and vacuum concentration, after starch size mixing, liquefying by high-temperature amylase, continuously adding β -amylase, pullulanase and maltase for synergistic saccharification to obtain syrup, β -amylase can decompose amylose into maltose,
pullulanase is an amylose which hydrolyzes α -1,6-D glycosidic bonds in liquefied starch to produce (1, 4- α -D) glucosidic bonds, and maltase hydrolyzes maltose into two molecules of glucose.
Meanwhile, β -amylase extracted from barley or sweet potatoes is selected in the preparation method, the tolerance pH is high, the amylase is influenced by other bacteria in the saccharification process, the pH of the saccharification environment is reduced, the enzymolysis reaction is carried out in a reaction environment with the pH lower than the optimum pH of β -amylase, and the reaction efficiency is influenced.
Disclosure of Invention
In view of the disadvantages of the prior art, the present invention aims to provide a method for preparing a syrup for manioc sugar, which has the advantage of lower tolerance to pH by saccharifying starch using β -amylase extracted from soybeans.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for preparing syrup for manioc sugar comprises the following steps of adding α -high temperature resistant amylase into starch to liquefy the starch, continuously adding β -amylase extracted from soybean after liquefying, saccharifying for 16-60h to obtain saccharified liquid, and obtaining syrup after saccharifying.
By adopting the technical scheme, the soybeans β -amylase is selected for saccharification reaction, the tolerance pH of the β -amylase in the soybeans is 4-6, the reaction pH of the saccharification environment is reduced due to the influence of mixed bacteria in the saccharification process, so that the reaction activity of the common β -amylase is influenced, and the influence of pH reduction on the saccharification reaction can be reduced by using the β -amylase extracted from the soybeans.
The invention is further set as that α -high temperature resistant amylase is added into starch for liquefaction, after the starch is prepared into starch milk, α -high temperature resistant amylase is added to form enzyme starch milk, and liquefaction is carried out through high temperature injection.
By adopting the technical scheme, the starch slurry is liquefied in advance to form the oligosaccharide, so that β -amylase directly acts on the oligosaccharide, and the reaction efficiency of β -amylase is improved.
The invention is further set as that in the α -high temperature resistant amylase enzymolysis process, the spraying temperature is 103-115 ℃, and the adding amount of α -high temperature resistant amylase is 0.01-0.02% of the starch content.
By adopting the technical scheme, the starch is instantly gelatinized by a high-temperature spraying mode, so that the action of α -high-temperature resistant amylase on the starch is facilitated.
The invention is further arranged that during the saccharification process of β -amylase, the pH is 4.0-5.8, and the amount of β -amylase added is 5.5-16.5kg/t.ds-1。
By adopting the technical scheme, the optimal reaction pH of the soybean β -amylase is 4.5, and the enzymolysis efficiency of β -amylase on oligosaccharide and dextrin is improved by setting the pH in the saccharification process.
The invention is further set in the β -amylase saccharification process, wherein the saccharification temperature is 58-62 ℃.
By adopting the technical scheme, the optimal reaction temperature of the soybean β -amylase is 60 ℃, and the enzymolysis efficiency of β -amylase on oligosaccharide and dextrin is improved by setting the saccharification temperature.
The invention is further arranged that in the process of β -amylase saccharification, pullulanase with the mass ratio of β -amylase of 1: 1 is added
By adopting the technical scheme, the main product of the pullulanase is tetrasaccharide, namely the amylose polysaccharide, and the pullulanase decomposes dextrin into tetrasaccharide, which is beneficial to further enzymolysis of β -amylase, so that the maltose content in the product is increased.
In summary, compared with the prior art, the invention has the following beneficial effects:
1. according to the scheme provided by the application, only β -amylase is added in the saccharification process, the disaccharide maltose is obtained through decomposition, the sweetness is lower, the stability to heat and acid is stronger, and the food deterioration or sweetness change caused by the decomposition of maltose can not happen at normal temperature, so that the mochi candy prepared from the maltose has the advantage of high temperature tolerance.
2. By selecting the β -amylase from soybeans for saccharification reaction, the tolerance pH of the β -amylase in the soybeans is 4-6, so that the influence of pH reduction on the saccharification reaction can be reduced;
3. the tolerance temperature of the soybean β -amylase is 50-70 ℃, the higher the temperature is, the better the bacteriostatic effect is when producing syrup, and the influence of mixed bacteria on the saccharification process is reduced by increasing the reaction temperature.
Detailed Description
Examples
Example 1: a preparation method of syrup for manioc sugar comprises the following steps:
preparing starch into starch milk, adding α -high temperature resistant amylase with starch content of 0.015% to form enzyme starch milk, liquefying by high temperature spraying at 110 deg.C, and performing enzymolysis to obtain mixed liquid of dextrin and oligosaccharide.
10.5kg/t.ds was added to the mixed liquid-1Regulating pH to 5.0, saccharifying at 60 deg.C for 20 hr, and centrifuging to obtain syrup。
Example 2 the difference between example 2 and example 1 is that β -amylase was added to the mixed liquor and pullulanase was added continuously in a mass ratio of 1: 1 to β -amylase.
Example 3: example 3 differs from example 1 in that 5.5kg/t.ds was added to the mixed liquid-1β -amylase.
Example 4: example 4 differs from example 4 in that 16.5kg/t.ds was added to the mixed liquid-1β -amylase.
Example 5 differs from example 1 in that β -amylase was added to adjust the pH to 4.5.
Example 6 differs from example 6 in that β -amylase was added to adjust the pH to 5.0.
Example 7: a preparation method of syrup for manioc sugar comprises the following steps:
preparing starch milk from starch, adding α -high temperature resistant amylase with starch content of 0.01% to form enzyme starch milk, liquefying by high temperature spraying at 103 deg.C, and performing enzymolysis to obtain mixed liquid of dextrin and oligosaccharide.
10.5kg/t.ds was added-1The β -amylase is used for regulating the pH value to be 4.0, saccharifying for 16 hours at the temperature of 58 ℃, and centrifuging to obtain syrup after the saccharification is finished.
Example 8: a preparation method of syrup for manioc sugar comprises the following steps:
preparing starch milk from starch, adding α -high temperature resistant amylase with starch content of 0.02% to form enzyme starch milk, liquefying by high temperature spraying at 115 deg.C, and performing enzymolysis to obtain mixed liquid of dextrin and oligosaccharide.
10.5kg/t.ds was added-1Regulating pH to 5.8, saccharifying at 62 deg.C for 60 hr, and centrifuging to obtain syrup.
Comparative example
Comparative example 1: comparative example 1 and example 3 differ in that 2.5kg/t.ds was added to the mixed liquid-1β -amylase.
Comparative example 2:comparative example 2 differs from example 3 in that 20.5kg/t.ds was added to the mixed liquid-1β -amylase.
Comparative example 3 the difference between comparative example 3 and example 5 is that β -amylase was added to adjust the pH to 3.0.
Comparative example 4 the difference between comparative example 4 and example 5 is that β -amylase was added to adjust the pH to 7.0.
Comparative example 5 the difference between comparative example 5 and example 1 is that soybean β -amylase was replaced with barley β -amylase.
Comparative example 6: comparative example 6 differs from comparative example 5 in that saccharification was carried out at 70 ℃ for 20 h.
Comparative example 7: comparative example 7 is different from comparative example 5 in that the saccharification reaction is carried out under the condition of adjusting pH 4.0.
Performance test
The reducing sugar content of the syrups obtained in examples 1 to 9 and comparative examples 1 to 10 were measured according to the national standard GB5009.7-2016, respectively, and the results are shown in Table 1.
TABLE 1
| Measurement items | Reducing sugar content/g 100g-1 | Measurement items | Reducing sugar content/g 100g-1 |
| Example 1 | 59.63 | Comparative example 1 | 45.36 |
| Example 2 | 65.62 | Comparative example 2 | 61.25 |
| Example 3 | 58.85 | Comparative example 3 | 54.18 |
| Example 4 | 62.13 | Comparative example 4 | 52.62 |
| Example 5 | 59.77 | Comparative example 5 | 55.29 |
| Example 6 | 59.28 | Comparative example 6 | 8.63 |
| Example 7 | 58.54 | Comparative example 7 | 12.45 |
| Example 8 | 60.62 |
As can be seen from the data of the respective groups of examples and comparative examples in Table 1, the content of reducing sugars, i.e., maltose, in the syrup increased with the addition of β -amylase, and the content of reducing sugars in the syrup did not change much with the increase of reaction pH during the saccharification with β -amylase.
β -amylase and pullulanase are synergistic in saccharification, and the content of reducing sugar in syrup is obviously increased.
When the addition amount of β -amylase is too small, the content of reducing sugar is obviously reduced, when the addition amount of β -amylase is too large, the content of reducing sugar is not obviously changed, and when the reaction is respectively carried out under the conditions of pH3 and pH7, the content of reducing sugar is obviously reduced.
When the barley β -amylase is selected to prepare the syrup, the content of reducing sugar in the syrup is lower than that in the embodiment, the barley β -amylase is selected to carry out reaction respectively at 70 ℃ and pH4.0, the content of reducing sugar in the syrup is obviously reduced, the barley β -amylase saccharification reaction has the optimum pH of 5.2-6 and the optimum temperature of 45-60, and the enzyme is inactivated due to the lower reaction pH or higher reaction temperature.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (6)
1. A preparation method of syrup for manioc sugar is characterized by comprising the following steps: the method comprises the following steps:
adding α -high temperature resistant amylase into starch to liquefy starch, adding β -amylase extracted from soybean after liquefying, saccharifying for 16-60 hr to obtain saccharified liquid, and saccharifying to obtain syrup.
2. The method for preparing the syrup for the manioc sugar as claimed in claim 1, wherein the specific steps of adding α -high temperature resistant amylase to the starch for liquefaction are that after the starch is prepared into starch milk, α -high temperature resistant amylase is added to form enzyme starch milk, and liquefaction is carried out by high temperature spraying.
3. The method for preparing the syrup for the manioc sugar as claimed in claim 2, wherein the spray temperature is 103-115 ℃ in the α -high temperature resistant amylase enzymolysis process, and the α -high temperature resistant amylase is added in an amount of 0.01-0.02% of the starch content.
4. The method for preparing a syrup for manioc sugar according to claim 1, wherein the pH of the β -amylase is 4.0-5.8 during saccharification, and β -amylase is added in an amount of 5.5-16.5kg/t.ds-1。
5. The method for preparing the syrup for the manioc sugar according to claim 1, wherein the saccharification temperature is 58-62 ℃ in the β -amylase saccharification process.
6. The method for preparing the syrup for the manioc sugar according to claim 4, wherein pullulanase is added into the β -amylase in a mass ratio of 1: 1 to β -amylase in a saccharification process of the manioc sugar.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911229324.1A CN110863023A (en) | 2019-12-04 | 2019-12-04 | Preparation method of syrup for manioc sugar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911229324.1A CN110863023A (en) | 2019-12-04 | 2019-12-04 | Preparation method of syrup for manioc sugar |
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| CN110863023A true CN110863023A (en) | 2020-03-06 |
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Citations (5)
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| US20050215451A1 (en) * | 2001-08-22 | 2005-09-29 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Powdery product comprising crystalline beta-maltose monohydrate, its preparation, and uses |
| CN101665843A (en) * | 2008-09-01 | 2010-03-10 | 石济民 | Method for preparing barley maltsyrup by using wheat flour |
| CN103232982A (en) * | 2013-05-15 | 2013-08-07 | 常熟市诺科生化工程有限公司 | Preparation method for high-activity beta-amylase |
| CN103695503A (en) * | 2013-12-30 | 2014-04-02 | 河南飞天农业开发股份有限公司 | Maltose syrup with high sugaring off temperature and preparation method of maltose syrup |
| CN107287262A (en) * | 2017-07-25 | 2017-10-24 | 安徽万德生物科技有限公司 | A kind of preparation technology of starch syrup |
-
2019
- 2019-12-04 CN CN201911229324.1A patent/CN110863023A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050215451A1 (en) * | 2001-08-22 | 2005-09-29 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Powdery product comprising crystalline beta-maltose monohydrate, its preparation, and uses |
| CN101665843A (en) * | 2008-09-01 | 2010-03-10 | 石济民 | Method for preparing barley maltsyrup by using wheat flour |
| CN103232982A (en) * | 2013-05-15 | 2013-08-07 | 常熟市诺科生化工程有限公司 | Preparation method for high-activity beta-amylase |
| CN103695503A (en) * | 2013-12-30 | 2014-04-02 | 河南飞天农业开发股份有限公司 | Maltose syrup with high sugaring off temperature and preparation method of maltose syrup |
| CN107287262A (en) * | 2017-07-25 | 2017-10-24 | 安徽万德生物科技有限公司 | A kind of preparation technology of starch syrup |
Non-Patent Citations (2)
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| 周春海: "大豆β-淀粉酶和大麦β-淀粉酶糖化特性的比较", 《现代食品科技》 * |
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Application publication date: 20200306 |