CN114075583A - Process for preparing functional glucose syrup by using biological fermentation method - Google Patents
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title claims abstract description 48
- 239000008103 glucose Substances 0.000 title claims abstract description 47
- 239000006188 syrup Substances 0.000 title claims abstract description 44
- 235000020357 syrup Nutrition 0.000 title claims abstract description 44
- 238000000855 fermentation Methods 0.000 title claims abstract description 28
- 230000004151 fermentation Effects 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 46
- 235000019698 starch Nutrition 0.000 claims abstract description 46
- 239000008107 starch Substances 0.000 claims abstract description 46
- 239000007788 liquid Substances 0.000 claims abstract description 42
- 235000013336 milk Nutrition 0.000 claims abstract description 32
- 239000008267 milk Substances 0.000 claims abstract description 32
- 210000004080 milk Anatomy 0.000 claims abstract description 32
- 239000000839 emulsion Substances 0.000 claims abstract description 29
- 241001122767 Theaceae Species 0.000 claims abstract description 28
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 28
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 28
- 241000756042 Polygonatum Species 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000005342 ion exchange Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 81
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 238000002156 mixing Methods 0.000 claims description 36
- 239000000706 filtrate Substances 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 20
- 238000006243 chemical reaction Methods 0.000 claims description 18
- 235000013312 flour Nutrition 0.000 claims description 16
- 102000004139 alpha-Amylases Human genes 0.000 claims description 12
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- 229940024171 alpha-amylase Drugs 0.000 claims description 12
- 235000019482 Palm oil Nutrition 0.000 claims description 11
- 239000002540 palm oil Substances 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 9
- 229910052799 carbon Inorganic materials 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 102000016943 Muramidase Human genes 0.000 claims description 6
- 108010014251 Muramidase Proteins 0.000 claims description 6
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 150000002500 ions Chemical class 0.000 claims description 6
- 229960000274 lysozyme Drugs 0.000 claims description 6
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- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 102000003960 Ligases Human genes 0.000 claims description 3
- 108090000364 Ligases Proteins 0.000 claims description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- BWKDLDWUVLGWFC-UHFFFAOYSA-N calcium;azanide Chemical compound [NH2-].[NH2-].[Ca+2] BWKDLDWUVLGWFC-UHFFFAOYSA-N 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 108010045348 trehalose synthase Proteins 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- 241000037831 Polygonatum sibiricum Species 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000004054 inflammatory process Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 1
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 150000004044 tetrasaccharides Chemical class 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
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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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- 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
- C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
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Abstract
The invention discloses a process for preparing functional glucose syrup by using a biological fermentation method, which belongs to the technical field of glucose syrup preparation and comprises the following steps: s1: preparing a material; s2: preparing polygonatum sibiricum extract emulsion; s3: preparing tea polyphenol emulsion; s4: preparing a starch solution; s5: preparing starch milk; s6: adjusting the pH value and the liquefaction condition of the starch milk; s7: preparing a liquefied liquid; s8: preparing a saccharification liquid; s9: preparing a mixed emulsion; s10: preparing fermentation liquor; s11: primary filtration; s12: decoloring; s13: secondary filtration; s14: ion exchange; s15: preparing functional glucose syrup; s16: preparing a functional glucose syrup finished product; the polygonatum extract has various efficacies of reducing blood sugar, reducing blood fat, resisting inflammation, resisting bacteria, delaying aging, regulating immunity, resisting tumors and the like, and the tea polyphenol has various efficacies of resisting bacteria, resisting oxidation, resisting aging, eliminating free radicals and the like, so that a finished product of the glucose syrup added with the polygonatum extract and the tea polyphenol has the characteristic of multifunction.
Description
Technical Field
The invention belongs to the technical field of glucose syrup preparation, and particularly relates to a process for preparing functional glucose syrup by using a biological fermentation method.
Background
The glucose syrup is produced by using starch as raw material under the action of enzyme or acid, and its main components are glucose, maltose, maltotriose, maltotetraose and tetrasaccharide, also called liquid glucose and glucose-wheat syrup.
The finished product of the glucose syrup prepared by the existing glucose syrup preparation process has single function, and the market competitiveness of the finished product of the glucose syrup is reduced.
Disclosure of Invention
To solve the problems set forth in the background art described above. The invention provides a process for preparing functional glucose syrup by using a biological fermentation method, which has the characteristic that a finished glucose syrup product has multiple functions and can improve the market competitiveness of the finished glucose syrup product.
In order to achieve the purpose, the invention provides the following technical scheme: a process for preparing functional glucose syrup by a biological fermentation method comprises the following steps:
s1: preparing water, rhizoma Polygonati extract powder, tea polyphenols powder, salt, flour, palm oil, trehalose synthase and lysozyme;
s2: adding water and rhizoma Polygonati extract powder into a first stirring container according to a certain proportion, and stirring and mixing uniformly by a stirring structure in the first stirring container to obtain rhizoma Polygonati extract emulsion;
s3: adding water and tea polyphenol powder into a second stirring container according to a certain proportion, and stirring and mixing uniformly by using a stirring structure in the second stirring container to prepare a tea polyphenol emulsion;
s4: adding water, salt and flour into a third stirring container according to a certain proportion, stirring and mixing the materials uniformly by a stirring structure in the third stirring container, standing and soaking for a period of time to ensure that the flour and protein in the flour fully absorb water, standing and soaking for a period of time, continuously stirring by the stirring structure in the third stirring container, and simultaneously continuously spraying water into the third stirring container to wash out starch liquid;
s5: adding the washed starch solution into a disc centrifuge, and performing solid-liquid separation by using the disc centrifuge to prepare starch milk;
s6: adding starch milk into a size mixing container, adding sodium carbonate into the size mixing container, stirring and mixing a stirring structure in the size mixing container until the starch milk is uniform, adjusting the pH value of the starch milk to a proper range, adding 1% of calcium amide and 5u/g alpha-amylase of dry matter into the size mixing container, stirring and mixing the stirring structure in the size mixing container until the starch milk is uniform, and adjusting the starch milk to a condition suitable for liquefaction;
s7: sending starch milk suitable for liquefaction conditions into a jet liquefier, jetting the starch milk by the jet liquefier through a jet orifice, fully contacting the starch milk with steam, rapidly heating the starch milk by the steam, breaking starch cells to form starch dextrin mash to prepare a primary liquefied liquid, adding alpha-amylase with 5u/g dry matter into the primary liquefied liquid, sending the alpha-amylase into the jet liquefier, jetting the primary liquefied liquid by the jet liquefier through the jet orifice, and inactivating the alpha-amylase to prepare a secondary liquefied liquid;
s8: adding the secondary liquefied liquid into a saccharification container, adding hydrochloric acid into the saccharification container, stirring and mixing by a stirring structure in the saccharification container, adjusting the pH value of the liquefied liquid to a proper range, adding 60u/g dry substance of saccharifying enzyme into the saccharification container, saccharifying for a period of time, measuring the glucose value of the saccharified liquid to reach a preset content, rapidly heating to kill the enzyme, and preventing conversion to prepare saccharified liquid;
s9: adding the saccharification liquid into a fourth stirring container, adding the polygonatum extract emulsion, the tea polyphenol emulsion and the palm oil into the fourth stirring container according to a certain proportion, and stirring and mixing uniformly by a stirring structure in the fourth stirring container to prepare a mixed emulsion;
s10: adding trehalose synthetase and lysozyme into a reaction column A and a reaction column B which are connected in series, and sequentially carrying out fermentation conversion on the mixed emulsion through the reaction column A and the reaction column B which are formed in series to prepare fermentation liquor;
s11: adding the fermentation liquor into a first plate-frame filter, and filtering out protein and fat in the fermentation liquor by the first plate-frame filter;
s12: adding the primary filtrate into a decoloring container, adding active carbon into the decoloring container, and decoloring the filtrate by using the active carbon;
s13: adding the decolorized filtrate into a plate and frame filter, and filtering active carbon in the saccharification liquid by the plate and frame filter;
s14: adding the secondary filtrate into an ion exchanger, and changing inorganic impurities in the filtrate into water with a corresponding amount by the ion exchanger to be removed;
s15: adding the filtrate after ion exchange into a multi-effect vacuum plate evaporator, and keeping a certain vacuum degree by the multi-effect vacuum plate evaporator to reduce the boiling point, so that the filtrate is subjected to water removal at a lower temperature to realize concentration, thereby preparing functional glucose syrup;
s16: and filling the functional glucose syrup to obtain a functional glucose syrup finished product.
Further, in the present invention, in step S2, the adding ratio of water to the polygonatum sibiricum extract powder is 1: 5-1: 8.
further, in the present invention, in step S3, the adding ratio of water and tea polyphenol powder is: 1: 5-1: 8.
further, in the present invention, in the step S4, the ratio of water, salt and flour is 2: 0.5: 7.5-2.5:0.5:7.
Further, in the present invention, in the step S4, the standing and soaking time is 15-20 min.
Further, in the present invention, in the step S8, the duration of the saccharification time period is 40-50 min.
Further, in the present invention, in step S9, the addition ratio of the saccharification liquid, the polygonatum extract emulsion, the tea polyphenol emulsion, and the palm oil is 7: 1: 1: 1-7.9: 0.8: 0.8: 0.5.
compared with the prior art, the invention has the beneficial effects that:
1. in the preparation process of the glucose syrup, the polygonatum extract and the tea polyphenol are added, the polygonatum extract has various effects of reducing blood sugar, reducing blood fat, resisting inflammation, resisting bacteria, delaying aging, regulating immunity, resisting tumors and the like, and the tea polyphenol has various effects of resisting bacteria, resisting oxidation, resisting aging, eliminating free radicals and the like, so that a finished glucose syrup product added with the polygonatum extract and the tea polyphenol has the characteristic of multiple functions, and the market competitiveness of the finished glucose syrup product can be improved.
2. The palm oil is added in the preparation process of the glucose syrup, so that the lubrication and the sliminess of the glucose syrup can be enhanced, and the mouthfeel sweetness of the glucose syrup can be reduced, so that the finished glucose syrup product is suitable for consumer groups who do not like sweet taste, and the market competitiveness of the finished glucose syrup product is further improved.
3. The concentration of the invention adopts a multi-effect vacuum plate evaporator, the concentration principle of the multi-effect vacuum plate evaporator is that the boiling point is reduced by keeping a certain vacuum degree, so that the filtrate is removed with water at a lower temperature, and the concentration mode can perfectly keep the effective components in the polygonatum sibiricum extract and the tea polyphenol from being damaged and keep good functional types of the polygonatum sibiricum extract and the tea polyphenol.
Drawings
FIG. 1 is a process flow chart of the present invention for preparing functional glucose syrup by using a biological fermentation method.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
Example 1
Referring to fig. 1, the present invention provides the following technical solutions: a process for preparing functional glucose syrup by a biological fermentation method comprises the following steps:
s1: preparing water, rhizoma Polygonati extract powder, tea polyphenols powder, salt, flour, palm oil, trehalose synthase and lysozyme;
s2: adding water and rhizoma Polygonati extract powder into a first stirring container according to a certain proportion, and stirring and mixing uniformly by a stirring structure in the first stirring container to obtain rhizoma Polygonati extract emulsion;
s3: adding water and tea polyphenol powder into a second stirring container according to a certain proportion, and stirring and mixing uniformly by using a stirring structure in the second stirring container to prepare a tea polyphenol emulsion;
s4: adding water, salt and flour into a third stirring container according to a certain proportion, stirring and mixing the materials uniformly by a stirring structure in the third stirring container, standing and soaking for a period of time to ensure that the flour and protein in the flour fully absorb water, standing and soaking for a period of time, continuously stirring by the stirring structure in the third stirring container, and simultaneously continuously spraying water into the third stirring container to wash out starch liquid;
s5: adding the washed starch solution into a disc centrifuge, and performing solid-liquid separation by using the disc centrifuge to prepare starch milk;
s6: adding starch milk into a size mixing container, adding sodium carbonate into the size mixing container, stirring and mixing a stirring structure in the size mixing container until the starch milk is uniform, adjusting the pH value of the starch milk to a proper range, adding 1% of calcium amide and 5u/g alpha-amylase of dry matter into the size mixing container, stirring and mixing the stirring structure in the size mixing container until the starch milk is uniform, and adjusting the starch milk to a condition suitable for liquefaction;
s7: sending starch milk suitable for liquefaction conditions into a jet liquefier, jetting the starch milk by the jet liquefier through a jet orifice, fully contacting the starch milk with steam, rapidly heating the starch milk by the steam, breaking starch cells to form starch dextrin mash to prepare a primary liquefied liquid, adding alpha-amylase with 5u/g dry matter into the primary liquefied liquid, sending the alpha-amylase into the jet liquefier, jetting the primary liquefied liquid by the jet liquefier through the jet orifice, and inactivating the alpha-amylase to prepare a secondary liquefied liquid;
s8: adding the secondary liquefied liquid into a saccharification container, adding hydrochloric acid into the saccharification container, stirring and mixing by a stirring structure in the saccharification container, adjusting the pH value of the liquefied liquid to a proper range, adding 60u/g dry substance of saccharifying enzyme into the saccharification container, saccharifying for a period of time, measuring the glucose value of the saccharified liquid to reach a preset content, rapidly heating to kill the enzyme, and preventing conversion to prepare saccharified liquid;
s9: adding the saccharification liquid into a fourth stirring container, adding the polygonatum extract emulsion, the tea polyphenol emulsion and the palm oil into the fourth stirring container according to a certain proportion, and stirring and mixing uniformly by a stirring structure in the fourth stirring container to prepare a mixed emulsion;
s10: adding trehalose synthetase and lysozyme into a reaction column A and a reaction column B which are connected in series, and sequentially carrying out fermentation conversion on the mixed emulsion through the reaction column A and the reaction column B which are formed in series to prepare fermentation liquor;
s11: adding the fermentation liquor into a first plate-frame filter, and filtering out protein and fat in the fermentation liquor by the first plate-frame filter;
s12: adding the primary filtrate into a decoloring container, adding active carbon into the decoloring container, and decoloring the filtrate by using the active carbon;
s13: adding the decolorized filtrate into a plate and frame filter, and filtering active carbon in the saccharification liquid by the plate and frame filter;
s14: adding the secondary filtrate into an ion exchanger, and changing inorganic impurities in the filtrate into water with a corresponding amount by the ion exchanger to be removed;
s15: adding the filtrate after ion exchange into a multi-effect vacuum plate evaporator, and keeping a certain vacuum degree by the multi-effect vacuum plate evaporator to reduce the boiling point, so that the filtrate is subjected to water removal at a lower temperature to realize concentration, thereby preparing functional glucose syrup;
s16: and filling the functional glucose syrup to obtain a functional glucose syrup finished product.
Specifically, in step S2, the ratio of water to polygonatum extract powder is 1: 5.
specifically, in step S3, the ratio of water to tea polyphenol powder is: 1: 5.
specifically, in step S4, the ratio of water, salt and flour is 2: 0.5: 7.5.
specifically, in step S4, the standing and soaking time is 15 min.
Specifically, in step S8, the saccharification period is 40 min.
Specifically, in step S9, the addition ratio of the saccharification liquid, the polygonatum extract emulsion, the tea polyphenol emulsion and the palm oil is 7: 1: 1: 1.
example 2
The present embodiment is different from embodiment 1 in that:
specifically, in step S2, the ratio of water to polygonatum extract powder is 1: 8.
specifically, in step S3, the ratio of water to tea polyphenol powder is: 1: 8.
specifically, in step S4, the ratio of water, salt and flour is 2.5:0.5: 7.
Specifically, in step S4, the standing and soaking time is 20 min.
Specifically, in step S8, the saccharification period is 50 min.
Specifically, in step S9, the addition ratio of the saccharification liquid, the polygonatum extract emulsion, the tea polyphenol emulsion and the palm oil is 7.9: 0.8: 0.8: 0.5.
although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A process for preparing functional glucose syrup by using a biological fermentation method is characterized by comprising the following steps:
s1: preparing water, rhizoma Polygonati extract powder, tea polyphenols powder, salt, flour, palm oil, trehalose synthase and lysozyme;
s2: adding water and rhizoma Polygonati extract powder into a first stirring container according to a certain proportion, and stirring and mixing uniformly by a stirring structure in the first stirring container to obtain rhizoma Polygonati extract emulsion;
s3: adding water and tea polyphenol powder into a second stirring container according to a certain proportion, and stirring and mixing uniformly by using a stirring structure in the second stirring container to prepare a tea polyphenol emulsion;
s4: adding water, salt and flour into a third stirring container according to a certain proportion, stirring and mixing the materials uniformly by a stirring structure in the third stirring container, standing and soaking for a period of time to ensure that the flour and protein in the flour fully absorb water, standing and soaking for a period of time, continuously stirring by the stirring structure in the third stirring container, and simultaneously continuously spraying water into the third stirring container to wash out starch liquid;
s5: adding the washed starch solution into a disc centrifuge, and performing solid-liquid separation by using the disc centrifuge to prepare starch milk;
s6: adding starch milk into a size mixing container, adding sodium carbonate into the size mixing container, stirring and mixing a stirring structure in the size mixing container until the starch milk is uniform, adjusting the pH value of the starch milk to a proper range, adding 1% of calcium amide and 5u/g alpha-amylase of dry matter into the size mixing container, stirring and mixing the stirring structure in the size mixing container until the starch milk is uniform, and adjusting the starch milk to a condition suitable for liquefaction;
s7: sending starch milk suitable for liquefaction conditions into a jet liquefier, jetting the starch milk by the jet liquefier through a jet orifice, fully contacting the starch milk with steam, rapidly heating the starch milk by the steam, breaking starch cells to form starch dextrin mash to prepare a primary liquefied liquid, adding alpha-amylase with 5u/g dry matter into the primary liquefied liquid, sending the alpha-amylase into the jet liquefier, jetting the primary liquefied liquid by the jet liquefier through the jet orifice, and inactivating the alpha-amylase to prepare a secondary liquefied liquid;
s8: adding the secondary liquefied liquid into a saccharification container, adding hydrochloric acid into the saccharification container, stirring and mixing by a stirring structure in the saccharification container, adjusting the pH value of the liquefied liquid to a proper range, adding 60u/g dry substance of saccharifying enzyme into the saccharification container, saccharifying for a period of time, measuring the glucose value of the saccharified liquid to reach a preset content, rapidly heating to kill the enzyme, and preventing conversion to prepare saccharified liquid;
s9: adding the saccharification liquid into a fourth stirring container, adding the polygonatum extract emulsion, the tea polyphenol emulsion and the palm oil into the fourth stirring container according to a certain proportion, and stirring and mixing uniformly by a stirring structure in the fourth stirring container to prepare a mixed emulsion;
s10: adding trehalose synthetase and lysozyme into a reaction column A and a reaction column B which are connected in series, and sequentially carrying out fermentation conversion on the mixed emulsion through the reaction column A and the reaction column B which are formed in series to prepare fermentation liquor;
s11: adding the fermentation liquor into a first plate-frame filter, and filtering out protein and fat in the fermentation liquor by the first plate-frame filter;
s12: adding the primary filtrate into a decoloring container, adding active carbon into the decoloring container, and decoloring the filtrate by using the active carbon;
s13: adding the decolorized filtrate into a plate and frame filter, and filtering active carbon in the saccharification liquid by the plate and frame filter;
s14: adding the secondary filtrate into an ion exchanger, and changing inorganic impurities in the filtrate into water with a corresponding amount by the ion exchanger to be removed;
s15: adding the filtrate after ion exchange into a multi-effect vacuum plate evaporator, and keeping a certain vacuum degree by the multi-effect vacuum plate evaporator to reduce the boiling point, so that the filtrate is subjected to water removal at a lower temperature to realize concentration, thereby preparing functional glucose syrup;
s16: and filling the functional glucose syrup to obtain a functional glucose syrup finished product.
2. The process for preparing functional glucose syrup by using a biological fermentation method according to claim 1, wherein the process comprises the following steps: in step S2, the ratio of water to polygonatum extract powder is 1: 5-1: 8.
3. the process for preparing functional glucose syrup by using a biological fermentation method according to claim 1, wherein the process comprises the following steps: in step S3, the ratio of water and tea polyphenol powder added is: 1: 5-1: 8.
4. the process for preparing functional glucose syrup by using a biological fermentation method according to claim 1, wherein the process comprises the following steps: in the step S4, the adding proportion of the water, the salt and the flour is 2: 0.5: 7.5-2.5:0.5:7.
5. The process for preparing functional glucose syrup by using a biological fermentation method according to claim 1, wherein the process comprises the following steps: in the step S4, the standing and soaking time is 15-20 min.
6. The process for preparing functional glucose syrup by using a biological fermentation method according to claim 1, wherein the process comprises the following steps: in the step S8, the saccharification time is 40-50 min.
7. The process for preparing functional glucose syrup by using a biological fermentation method according to claim 1, wherein the process comprises the following steps: in the step S9, the addition ratio of the saccharification liquid, the polygonatum extract emulsion, the tea polyphenol emulsion and the palm oil is 7: 1: 1: 1-7.9: 0.8: 0.8: 0.5.
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