CN112679557A - Production process of maltitol for food - Google Patents
Production process of maltitol for food Download PDFInfo
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- CN112679557A CN112679557A CN202011611298.1A CN202011611298A CN112679557A CN 112679557 A CN112679557 A CN 112679557A CN 202011611298 A CN202011611298 A CN 202011611298A CN 112679557 A CN112679557 A CN 112679557A
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- maltitol
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Abstract
The invention discloses a production process of maltitol for food, which comprises the following steps: pouring the mixed starch milk into a storage tank, adding amylase, liquefying, and inactivating enzyme to obtain liquefied liquid; pouring the obtained liquefied liquid into a saccharification tank, diluting, cooling, adding saccharifying enzyme, uniformly stirring, heating, and carrying out heat preservation for saccharification to obtain high-purity maltose syrup; concentrating the obtained high-purity maltose syrup, adjusting the pH value, adding an amorphous alloy catalyst, and reacting under the hydrogen condition to obtain maltitol; adsorbing impurities of the obtained maltitol by using active carbon, removing impurities, concentrating, cooling, adding seed crystals, stirring, collecting crystal grains and drying to obtain purified maltitol crystal powder. The invention has scientific and reasonable design, and can directly purify the maltitol by a crystallization method by improving the purity of the hydrogenated maltitol, thereby not only saving expensive chromatographic separation equipment, but also reducing the pollution of resin regeneration to the environment.
Description
Technical Field
The invention relates to the technical field of sugar alcohol product production, in particular to a production process of food maltitol.
Background
Maltitol is one of the important sugar alcohol products and is widely used in food products as a sweetener, humectant, flavoring agent and processing aid. The maltitol is disaccharide alcohol which is obtained by taking corn starch as a raw material, preparing maltose through enzymatic hydrolysis and then hydrogenating and reducing the maltose. Maltitol has 90% of sweetness compared to sucrose and has a soft flavor; maltitol is not utilized by most microorganisms, does not generate acid in the oral cavity, can effectively prevent the carious food and can prolong the shelf life of the food; through the comparison experiment with sucrose, the taking of the maltitol does not cause obvious change of blood sugar insulin and inorganic matters, so the maltitol is suitable for being used as a sweetener for diabetics.
At present, the chromatographic separation method is mainly adopted for producing high-purity maltitol, and because the chromatographic separation method requires a large amount of eluent for purification and the mass fraction of the purified liquid is low, a large amount of acid-base resin regenerated liquid is consumed, and secondary pollution is caused. If the purity of the hydrogenated maltitol is improved, the maltitol is directly purified by a crystallization method, which not only can save expensive chromatographic separation equipment, but also reduces the environmental pollution caused by resin regeneration.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provide a production process of maltitol for food.
In order to achieve the technical purpose and achieve the technical effect, the invention is realized by the following technical scheme:
a production process of maltitol for food comprises the following steps:
(1) preparing a liquefied liquid: adding a certain amount of water into a size mixing tank, starting a stirrer, gradually adding broken rice, mixing the broken rice into 10-20% starch milk, adding 0.1% sodium carbonate after mixing uniformly, and adjusting the pH to 6.0-6.4; pouring the mixed starch milk into a storage tank, adding amylase according to 5U/g starch, liquefying until the DE value is 8-10, heating to 100 ℃, and keeping the temperature for 5min for enzyme deactivation to obtain liquefied liquid;
(2) preparing ultrahigh maltose syrup:
pouring the obtained liquefied liquid into a saccharification tank, adjusting the pH to 2.8-3.2, and heating to inactivate enzyme; adding a proper amount of boiled distilled water into the liquefied liquid to dilute the liquefied liquid to 17-22% of concentration; rapidly cooling to 50-53 deg.C, adjusting pH to 5.1-5.3, adding saccharifying enzyme, stirring, heating to 62-64 deg.C, keeping the temperature for saccharifying, adding fungal enzyme after saccharifying for 48 hr, continuing saccharifying for 50-60 hr, and discharging to obtain high purity maltose syrup;
(3) hydrogenation of maltose to maltitol:
concentrating the obtained high-purity maltose syrup to 35-40%, adjusting the pH value to 7.6-7.8, adding an amorphous alloy catalyst according to 8-10% of dry matter, and reacting for 2-3h under the conditions of hydrogen pressure of 9-10MPa, temperature of 130 ℃, stirring speed of 380 and 420r/min to obtain maltitol;
(4) crystallization purification of maltitol:
adsorbing impurities of the obtained maltitol by using activated carbon, removing impurities, concentrating to 70-80% concentration, cooling to 45 ℃, adding 1-3% of water-containing maltose crystal as a seed crystal, stirring for 48-72h under the conditions that the pH value is 3.5-5.0 and the stirring speed is 20-30r/min, collecting crystal grains and drying to obtain purified maltitol crystal powder.
Further, in the process for producing maltitol for food use as described above, in the step (1), the liquefied solution is sampled before being poured into the saccharification tank, and the standard of eligibility for sampling is iodine-free test reaction.
Further, in the production process of the maltitol for food, as described above, in the step (1), the saccharifying enzyme comprises barley beta-amylase, pullulanase and maltotriose enzyme, wherein the beta-amylase is added according to the dry basis ratio of 1.5-2.0g/kg before saccharification, and the pullulanase is added according to the dry basis ratio of 1.5-2.8 g/kg; after 24 hours of saccharification, maltotriose enzyme is added according to the dry basis proportion of 1.5-2.0g/kg, and the saccharification is continued for 24 hours.
Further, in the production process of the maltitol for food, as described above, in the step (2), the fungal enzyme is supplemented according to the proportion of 1.5-2.0g/kg dry basis.
Further, in the process for producing maltitol for food use as described above, in the step (3), the amorphous alloy catalyst is an RNH-310 type amorphous alloy catalyst or a ZL-2 type amorphous alloy catalyst.
Further, in the process for producing maltitol for food use as described above, in the step (4), the purification by crystallization is carried out in a crystallizing furnace, and a conveyor belt for collecting the crystal grains is provided at the bottom of the crystallizing furnace.
The invention has the beneficial effects that:
the method of the invention has the advantages of simple operation,
the production process of the food maltitol is scientific and reasonable in design, and the maltitol is directly purified by a crystallization method by improving the purity of the hydrogenated maltitol, so that not only can expensive chromatographic separation equipment be saved, but also the pollution of resin regeneration to the environment is reduced.
Of course, it is not necessary for any one product that embodies the invention to achieve all of the above advantages simultaneously.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The following embodiments are relevant to the present invention:
example 1
A production process of maltitol for food comprises the following steps:
(1) preparing a liquefied liquid: adding a certain amount of water into a size mixing tank, starting a stirrer, gradually adding broken rice, mixing the broken rice into starch milk with the concentration of 15%, adding 0.1% of sodium carbonate after mixing uniformly, and adjusting the pH to 6.2; pouring the mixed starch milk into a storage tank, adding amylase according to 5U/g starch, liquefying until the DE value is 9, heating to 100 ℃, and keeping the temperature for 5min for enzyme deactivation to obtain liquefied liquid;
(2) preparing ultrahigh maltose syrup:
pouring the obtained liquefied liquid into a saccharification tank, adjusting the pH to 3.0, and heating to inactivate enzyme; adding a proper amount of boiled distilled water into the liquefied liquid to dilute the liquefied liquid by 20 percent; rapidly cooling to 52 ℃, adjusting the pH value to 5.2, adding saccharifying enzyme, uniformly stirring, heating to 63 ℃, keeping the temperature for saccharification, adding fungal enzyme after 48 hours of saccharification, continuing to saccharify for 56 hours, and discharging to obtain high-purity maltose syrup;
(3) hydrogenation of maltose to maltitol:
concentrating the obtained high-purity maltose syrup to 37%, adjusting pH to 7.7, adding amorphous alloy catalyst according to 9% of dry matter, and reacting for 2.5h under the conditions of hydrogen pressure of 9.5MPa, temperature of 130 ℃, stirring speed of 400r/min to obtain maltitol;
(4) crystallization purification of maltitol:
adsorbing impurities of the obtained maltitol by using activated carbon, removing impurities, concentrating to 75% concentration, cooling to 45 ℃, adding 2% aqueous maltose crystal as a seed crystal, stirring for 60 hours under the conditions that the pH value is 4.2 and the stirring speed is 25r/min, collecting crystal grains and drying to obtain purified maltitol crystal powder.
In step (1) of this example, the liquefied solution is sampled before being poured into a saccharification tank, and the sampling qualification standard is iodine-free test reaction. The saccharifying enzyme comprises barley beta-amylase, pullulanase and maltotriose enzyme, wherein the beta-amylase is added according to the dry basis proportion of 1.8g/kg before saccharification, and the pullulanase is added according to the dry basis proportion of 2.2 g/kg; after 24 hours of saccharification, maltotriose enzyme is added according to the dry basis proportion of 1.8g/kg, and the saccharification is continued for 24 hours.
In step (2) of this example, the fungal enzyme was supplemented at a dry basis ratio of 1.8 g/kg.
In step (3) of this embodiment, the amorphous alloy catalyst is an RNH-310 type amorphous alloy catalyst.
In step (4) of this embodiment, the crystallization purification is performed in a crystallization furnace, and a conveyor belt for collecting the crystal grains is disposed at the bottom of the crystallization furnace.
In this example, the grains were examined, and the content of maltitol was 96%, and the content of moisture was 1.6%.
Example 2
A production process of maltitol for food comprises the following steps:
(1) preparing a liquefied liquid: adding a certain amount of water into a size mixing tank, starting a stirrer, gradually adding broken rice, mixing the broken rice into 10% starch milk, adding 0.1% sodium carbonate after mixing uniformly, and adjusting the pH to 6.4; pouring the prepared starch milk into a storage tank, adding amylase according to 5U/g starch, liquefying until the DE value is 10, heating to 100 ℃, and keeping the temperature for 5min for enzyme deactivation to obtain liquefied liquid;
(2) preparing ultrahigh maltose syrup:
pouring the obtained liquefied liquid into a saccharification tank, adjusting the pH to 2.8, and heating to inactivate enzyme; adding a proper amount of boiled distilled water into the liquefied liquid to dilute the liquefied liquid to 17% of concentration; rapidly cooling to 50 ℃, adjusting the pH value to 5.1, adding saccharifying enzyme, uniformly stirring, heating to 62 ℃, keeping the temperature for saccharification, adding fungal enzyme after 48 hours of saccharification, continuing to saccharify for 50 hours, and discharging to obtain high-purity maltose syrup;
(3) hydrogenation of maltose to maltitol:
concentrating the obtained high-purity maltose syrup to 35%, adjusting pH to 7.6, adding amorphous alloy catalyst according to 8% of dry matter, and reacting for 2h under the conditions of hydrogen pressure of 10MPa, temperature of 130 ℃, and stirring speed of 420r/min to obtain maltitol;
(4) crystallization purification of maltitol:
adsorbing impurities of the obtained maltitol by using activated carbon, removing impurities, concentrating to 70% concentration, cooling to 45 ℃, adding 1% of water-containing maltose crystal as a seed crystal, stirring for 48 hours under the conditions that the pH value is 3.5 and the stirring speed is 20r/min, collecting crystal grains and drying to obtain purified maltitol crystal powder.
In step (1) of this example, the liquefied solution is sampled before being poured into a saccharification tank, and the sampling qualification standard is iodine-free test reaction. The saccharifying enzyme comprises barley beta-amylase, pullulanase and maltotriose enzyme, wherein the beta-amylase is added according to the dry basis proportion of 1.5g/kg before saccharification, and the pullulanase is added according to the dry basis proportion of 2.8 g/kg; after 24 hours of saccharification, maltotriose enzyme is added according to the dry basis proportion of 1.5g/kg, and the saccharification is continued for 24 hours.
In step (2) of this example, the fungal enzyme was supplemented at a dry basis ratio of 1.5 g/kg.
In step (3) of this embodiment, the amorphous alloy catalyst is an RNH-310 type amorphous alloy catalyst.
In step (4) of this embodiment, the crystallization purification is performed in a crystallization furnace, and a conveyor belt for collecting the crystal grains is disposed at the bottom of the crystallization furnace.
In this example, the grains were examined, and the maltitol content was 94% and the moisture content was 1.7%.
Example 3
A production process of maltitol for food comprises the following steps:
(1) preparing a liquefied liquid: adding a certain amount of water into a size mixing tank, starting a stirrer, gradually adding broken rice, mixing the broken rice into starch milk with the concentration of 20%, adding 0.1% of sodium carbonate after mixing uniformly, and adjusting the pH to 6.0; pouring the mixed starch milk into a storage tank, adding amylase according to 5U/g starch, liquefying until the DE value is 8, heating to 100 ℃, and keeping the temperature for 5min for enzyme deactivation to obtain liquefied liquid;
(2) preparing ultrahigh maltose syrup:
pouring the obtained liquefied liquid into a saccharification tank, adjusting the pH to 3.2, and heating to inactivate enzyme; adding a proper amount of boiled distilled water into the liquefied liquid to dilute the liquefied liquid to 22 percent; rapidly cooling to 53 ℃, adjusting the pH value to 5.3, adding saccharifying enzyme, uniformly stirring, heating to 64 ℃, keeping the temperature for saccharification, adding fungal enzyme after 48 hours of saccharification, continuing to saccharify for 60 hours, and discharging to obtain high-purity maltose syrup;
(3) hydrogenation of maltose to maltitol:
concentrating the obtained high-purity maltose syrup to 40%, adjusting pH to 7.8, adding amorphous alloy catalyst according to 8% of dry matter, and reacting for 3h under the conditions of hydrogen pressure of 9MPa, temperature of 130 ℃ and stirring speed of 380r/min to obtain maltitol;
(4) crystallization purification of maltitol:
adsorbing impurities of the obtained maltitol by using activated carbon, removing impurities, concentrating to 80% concentration, cooling to 45 ℃, adding 3% aqueous maltose crystal as a seed crystal, stirring for 72 hours under the conditions that the pH value is 5.0 and the stirring speed is 30r/min, collecting crystal grains and drying to obtain purified maltitol crystal powder.
In step (1) of this example, the liquefied solution is sampled before being poured into a saccharification tank, and the sampling qualification standard is iodine-free test reaction. The saccharifying enzyme comprises barley beta-amylase, pullulanase and maltotriose enzyme, wherein the beta-amylase is added according to the dry basis proportion of 2.0g/kg before saccharification, and the pullulanase is added according to the dry basis proportion of 1.5 g/kg; after 24 hours of saccharification, maltotriose enzyme is added according to the dry basis proportion of 2.0g/kg, and the saccharification is continued for 24 hours.
In step (2) of this example, the fungal enzyme was supplemented at a dry basis ratio of 2.0 g/kg.
In step (3) of this example, the amorphous alloy catalyst is a ZL-2 type amorphous alloy catalyst.
In step (4) of this embodiment, the crystallization purification is performed in a crystallization furnace, and a conveyor belt for collecting the crystal grains is disposed at the bottom of the crystallization furnace.
In this example, the grains were examined, and the maltitol content was 95% and the moisture content was 1.7%.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (6)
1. A production process of maltitol for food is characterized by comprising the following steps:
(1) preparing a liquefied liquid: adding a certain amount of water into a size mixing tank, starting a stirrer, gradually adding broken rice, mixing the broken rice into 10-20% starch milk, adding 0.1% sodium carbonate after mixing uniformly, and adjusting the pH to 6.0-6.4; pouring the mixed starch milk into a storage tank, adding amylase according to 5U/g starch, liquefying until the DE value is 8-10, heating to 100 ℃, and keeping the temperature for 5min for enzyme deactivation to obtain liquefied liquid;
(2) preparing ultrahigh maltose syrup:
pouring the obtained liquefied liquid into a saccharification tank, adjusting the pH to 2.8-3.2, and heating to inactivate enzyme; adding a proper amount of boiled distilled water into the liquefied liquid to dilute the liquefied liquid to 17-22% of concentration; rapidly cooling to 50-53 deg.C, adjusting pH to 5.1-5.3, adding saccharifying enzyme, stirring, heating to 62-64 deg.C, keeping the temperature for saccharifying, adding fungal enzyme after saccharifying for 48 hr, continuing saccharifying for 50-60 hr, and discharging to obtain high purity maltose syrup;
(3) hydrogenation of maltose to maltitol:
concentrating the obtained high-purity maltose syrup to 35-40%, adjusting the pH value to 7.6-7.8, adding an amorphous alloy catalyst according to 8-10% of dry matter, and reacting for 2-3h under the conditions of hydrogen pressure of 9-10MPa, temperature of 130 ℃, stirring speed of 380 and 420r/min to obtain maltitol;
(4) crystallization purification of maltitol:
adsorbing impurities of the obtained maltitol by using activated carbon, removing impurities, concentrating to 70-80% concentration, cooling to 45 ℃, adding 1-3% of water-containing maltose crystal as a seed crystal, stirring for 48-72h under the conditions that the pH value is 3.5-5.0 and the stirring speed is 20-30r/min, collecting crystal grains and drying to obtain purified maltitol crystal powder.
2. The process for producing maltitol for food according to claim 1, wherein: in the step (1), the liquefied liquid is sampled before being poured into a saccharification tank, and the qualified sampling standard is iodine-free test reaction.
3. The process for producing maltitol for food according to claim 1, wherein: in the step (1), the saccharifying enzyme comprises barley beta-amylase, pullulanase and maltotriose enzyme, wherein the beta-amylase is added according to the dry basis ratio of 1.5-2.0g/kg before saccharification, and the pullulanase is added according to the dry basis ratio of 1.5-2.8 g/kg; after 24 hours of saccharification, maltotriose enzyme is added according to the dry basis proportion of 1.5-2.0g/kg, and the saccharification is continued for 24 hours.
4. The process for producing maltitol for food according to claim 1, wherein: in the step (2), the fungal enzyme is supplemented according to the dry basis proportion of 1.5-2.0 g/kg.
5. The process for producing maltitol for food according to claim 1, wherein: in the step (3), the amorphous alloy catalyst is an RNH-310 type amorphous alloy catalyst or a ZL-2 type amorphous alloy catalyst.
6. The process for producing maltitol for food according to claim 1, wherein: in the step (4), crystallization purification is carried out in a crystallization furnace, and a conveyor belt convenient for collecting crystal grains is arranged at the bottom of the crystallization furnace.
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