CN114150028A - Preparation process of fermented maltose syrup - Google Patents
Preparation process of fermented maltose syrup Download PDFInfo
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- CN114150028A CN114150028A CN202111425196.5A CN202111425196A CN114150028A CN 114150028 A CN114150028 A CN 114150028A CN 202111425196 A CN202111425196 A CN 202111425196A CN 114150028 A CN114150028 A CN 114150028A
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- 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 title claims abstract description 48
- 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 title claims abstract description 48
- 235000020357 syrup Nutrition 0.000 title claims abstract description 43
- 239000006188 syrup Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 63
- 229920002472 Starch Polymers 0.000 claims abstract description 45
- 235000019698 starch Nutrition 0.000 claims abstract description 45
- 239000008107 starch Substances 0.000 claims abstract description 45
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 235000013336 milk Nutrition 0.000 claims abstract description 36
- 239000008267 milk Substances 0.000 claims abstract description 36
- 210000004080 milk Anatomy 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 28
- 108090000790 Enzymes Proteins 0.000 claims abstract description 26
- 102000004190 Enzymes Human genes 0.000 claims abstract description 26
- 238000004806 packaging method and process Methods 0.000 claims abstract description 26
- 238000011049 filling Methods 0.000 claims abstract description 25
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 9
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 9
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 9
- 238000005342 ion exchange Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 18
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 15
- 238000002347 injection Methods 0.000 claims description 15
- 239000007924 injection Substances 0.000 claims description 15
- 239000011521 glass Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 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
- 239000003729 cation exchange resin Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 3
- 239000003957 anion exchange resin Substances 0.000 claims description 3
- 150000001450 anions Chemical class 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 150000001768 cations Chemical class 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 7
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract description 2
- 102100022624 Glucoamylase Human genes 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020429 malt syrup Nutrition 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 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
- C12P19/12—Disaccharides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a preparation process of fermented maltose syrup, belonging to the technical field of maltose syrup preparation, and comprising the following steps: s1: mixing slurry; s2: liquefying; s3: fermenting; s4: saccharifying; s5: decoloring; s6: filtering; s7: ion exchange; s8: concentrating; s9: filling, sealing, sorting and packaging to obtain a finished maltose syrup product; according to the invention, the contents of the starch milk, the liquefied liquid and the fermentation liquid are respectively measured by the plurality of capacity sensors, and then the liquefied enzyme, the pectinase, the xylanase and the glucoamylase are respectively added according to a certain proportion through the contents of the starch milk, the liquefied liquid and the fermentation liquid.
Description
Technical Field
The invention belongs to the technical field of malt syrup preparation, and particularly relates to a preparation process of fermented malt syrup.
Background
The maltose syrup is prepared by adopting high-quality corn starch through multiple enzyme hydrolyzations, takes maltose as a main component, has the advantages of high boiling temperature, low freezing point, crystallization resistance and the like, is often used in jam and jelly to prevent the crystallization of granulated sugar, has good expandability, is also widely used in bread, cakes and beer, and is also widely applied to the fields of candies, beverages, food preparation, frozen foods, condiments and the like.
Most of the existing preparation processes of the fermented maltose syrup are added by workers through human experience when the external enzyme is added, the addition amount of the enzyme is not accurate, and the preparation effect of the maltose syrup is reduced.
Disclosure of Invention
To solve the problems set forth in the background art described above. The invention provides a preparation process of fermented maltose syrup, which has the characteristics of relatively accurate enzyme additive amount and capability of improving the overall effect of preparing the maltose syrup.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of fermented maltose syrup comprises the following steps:
s1: 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, determining that the pH value of the starch milk is adjusted to a proper range through a pH sensor, determining the content of the starch milk in the size mixing container through a capacity sensor, adding liquefying enzyme into the size mixing container according to a certain proportion, stirring and mixing the stirring structure in the size mixing container, adjusting the starch milk to a condition suitable for liquefaction, and sending the starch milk into a jet liquefier;
s2: the injection liquefier injects starch milk through the injection port, the starch milk is fully contacted with steam, the steam enables the starch milk to be heated rapidly, the starch chain is opened to enable the starch to be fully liquefied, the injection liquefier injects liquefied liquid through the injection port again to inactivate liquefied enzyme, and the liquefied liquid after secondary injection liquefaction is sent to the fermentation container;
s3: determining the content of liquefied liquid in a fermentation container through a capacity sensor, adding pectinase and xylanase into the fermentation container according to a certain proportion, fermenting for a period of time, and conveying the fermentation liquid into a saccharification container;
s4: adding hydrochloric acid into a saccharification container, stirring and mixing a stirring structure in the saccharification container, determining the pH value of fermentation liquor to be adjusted to a proper range through a pH sensor, determining the content of the fermentation liquor in the saccharification container through a capacity sensor, adding saccharifying enzyme into the saccharification container according to a certain proportion, cutting an opened starch chain into target sugar through the saccharifying enzyme, determining that the content of the saccharified liquor reaches a preset content through a saccharimeter, and sending the saccharified liquor into a decoloring container;
s5: adding activated carbon into the decoloring container, adsorbing protein, fat and a small amount of pigment in the saccharification liquid by the activated carbon to clarify and brighten the saccharification liquid, and sending the saccharification liquid to a plate-and-frame filter;
s6: filtering active carbon in the saccharified liquid by a plate and frame filter, and sending the saccharified liquid to an ion exchange container;
s7: adding anion-cation exchange resin into the ion exchange container, exchanging cations in the saccharified liquid with H + on the cation exchange resin, exchanging anions in the saccharified liquid with OH-on the anion exchange resin, combining the H + and OH-in the saccharified liquid after exchange into water, removing inorganic impurities in the saccharified liquid into corresponding amount of water, and sending the saccharified liquid to a multi-effect vacuum plate evaporator;
s8: maintaining a certain vacuum degree of the multi-effect vacuum plate evaporator to reduce the boiling point, and removing water from the saccharified liquid at a lower temperature to achieve the aim of concentration to prepare the maltose syrup;
s9: the prepared maltose syrup is respectively distributed into a large filling tank and a small filling tank, the maltose syrup in the large filling tank is filled into food-grade glass bottles through a filling structure, the food-grade glass bottles are sealed, the maltose syrup in the small filling tank is filled into food-grade trial-eating packaging bags through the filling structure, the food-grade trial-eating packaging bags are sealed, a single food-grade glass bottle and the single food-grade trial-eating packaging bags are sorted by a sorting machine into a packaging container, and the packaging container is packaged by the packaging machine to prepare a maltose syrup finished product.
Further, in the present invention, in step S1, the PH of the starch milk is preferably in the range of 5.6 to 6.0.
Further, in the present invention, in step S1, the ratio of starch milk to liquefied enzyme is 10: 3-12: 3.5.
further, in the present invention, in step S3, the addition ratio of the liquefied solution, the pectinase and the xylanase is 10: 0.5: 0.6-15: 0.6: 0.8.
further, in the present invention, in the step S3, the duration of the fermentation time is 8-10 h.
Further, in the present invention, in the step S4, the PH of the fermentation liquid is preferably in the range of 5.2 to 5.5.
Further, in the present invention, in step S4, the ratio of the fermentation liquid to the saccharifying enzyme is 2: 0.3-2: 0.5.
further, in the present invention, in the step S4, the predetermined content of the mash is such that the maltose content is equal to or more than 50% or equal to or more than 70%.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the contents of the starch milk, the liquefied liquid and the fermentation liquid are respectively measured by the plurality of capacity sensors, and then the liquefied enzyme, the pectinase, the xylanase and the glucoamylase are respectively added according to a certain proportion through the contents of the starch milk, the liquefied liquid and the fermentation liquid.
2. The invention divides the prepared maltose syrup into a big filling tank and a small filling tank, the maltose syrup in the big filling tank is filled into food grade glass bottles through a filling structure, the maltose syrup in the small filling tank is filled into food grade trial eating packaging bags through the filling structure, and the food grade glass bottles and the food grade trial eating packaging bags are respectively sealed, a sorting machine sorts the food grade glass bottles and the food grade trial eating packaging bags which are sealed into independent packaging containers, and the packaging containers are packaged through a packaging machine to prepare the finished product of the maltose syrup, the packaging mode in the preparation process has the advantages of bottling of the maltose syrup and the bagged trial eating samples, consumers can eat the bagged trial eating samples before eating the maltose syrup in the bottles, if the taste is not matched, the bottled maltose syrup can be retreated, thereby the shopping satisfaction degree of the consumers can be improved, and the image and reputation of enterprises can be improved, helping enterprises to improve the selling rate of other products.
Drawings
FIG. 1 is a diagram of a process for preparing a fermented maltose syrup of the present invention.
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 preparation process of fermented maltose syrup comprises the following steps:
s1: 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, determining that the pH value of the starch milk is adjusted to a proper range through a pH sensor, determining the content of the starch milk in the size mixing container through a capacity sensor, adding liquefying enzyme into the size mixing container according to a certain proportion, stirring and mixing the stirring structure in the size mixing container, adjusting the starch milk to a condition suitable for liquefaction, and sending the starch milk into a jet liquefier;
s2: the injection liquefier injects starch milk through the injection port, the starch milk is fully contacted with steam, the steam enables the starch milk to be heated rapidly, the starch chain is opened to enable the starch to be fully liquefied, the injection liquefier injects liquefied liquid through the injection port again to inactivate liquefied enzyme, and the liquefied liquid after secondary injection liquefaction is sent to the fermentation container;
s3: determining the content of liquefied liquid in a fermentation container through a capacity sensor, adding pectinase and xylanase into the fermentation container according to a certain proportion, fermenting for a period of time, and conveying the fermentation liquid into a saccharification container;
s4: adding hydrochloric acid into a saccharification container, stirring and mixing a stirring structure in the saccharification container, determining the pH value of fermentation liquor to be adjusted to a proper range through a pH sensor, determining the content of the fermentation liquor in the saccharification container through a capacity sensor, adding saccharifying enzyme into the saccharification container according to a certain proportion, cutting an opened starch chain into target sugar through the saccharifying enzyme, determining that the content of the saccharified liquor reaches a preset content through a saccharimeter, and sending the saccharified liquor into a decoloring container;
s5: adding activated carbon into the decoloring container, adsorbing protein, fat and a small amount of pigment in the saccharification liquid by the activated carbon to clarify and brighten the saccharification liquid, and sending the saccharification liquid to a plate-and-frame filter;
s6: filtering active carbon in the saccharified liquid by a plate and frame filter, and sending the saccharified liquid to an ion exchange container;
s7: adding anion-cation exchange resin into the ion exchange container, exchanging cations in the saccharified liquid with H + on the cation exchange resin, exchanging anions in the saccharified liquid with OH-on the anion exchange resin, combining the H + and OH-in the saccharified liquid after exchange into water, removing inorganic impurities in the saccharified liquid into corresponding amount of water, and sending the saccharified liquid to a multi-effect vacuum plate evaporator;
s8: maintaining a certain vacuum degree of the multi-effect vacuum plate evaporator to reduce the boiling point, and removing water from the saccharified liquid at a lower temperature to achieve the aim of concentration to prepare the maltose syrup;
s9: the prepared maltose syrup is respectively distributed into a large filling tank and a small filling tank, the maltose syrup in the large filling tank is filled into food-grade glass bottles through a filling structure, the food-grade glass bottles are sealed, the maltose syrup in the small filling tank is filled into food-grade trial-eating packaging bags through the filling structure, the food-grade trial-eating packaging bags are sealed, a single food-grade glass bottle and the single food-grade trial-eating packaging bags are sorted by a sorting machine into a packaging container, and the packaging container is packaged by the packaging machine to prepare a maltose syrup finished product.
Specifically, in step S1, the PH of the starch milk is 5.6.
Specifically, in step S1, the ratio of starch milk to liquefied enzyme is 10: 3.
specifically, in step S3, the ratio of the liquefied liquid, the pectinase and the xylanase added is 10: 0.5: 0.6.
specifically, in step S3, the fermentation time period is 8 h.
Specifically, in step S4, the pH of the fermentation broth is 5.2.
Specifically, in step S4, the addition ratio of the fermentation liquid to the saccharifying enzyme is 2: 0.3.
specifically, in step S4, the predetermined content of the mash is such that the maltose content is equal to or greater than 50%.
Example 2
The present embodiment is different from embodiment 1 in that:
specifically, in step S1, the PH of the starch milk is 6.0.
Specifically, in step S1, the ratio of starch milk to liquefied enzyme is 12: 3.5.
specifically, in step S3, the ratio of the liquefied liquid, the pectinase and the xylanase added is 15: 0.6: 0.8.
specifically, in step S3, the fermentation time is 10 hours.
Specifically, in step S4, the pH of the fermentation broth is 5.5.
Specifically, in step S4, the addition ratio of the fermentation liquid to the saccharifying enzyme is 2: 0.5.
specifically, in step S4, the predetermined content of the mash is such that the maltose content is equal to or greater than 70%.
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 (8)
1. A preparation process of fermented maltose syrup is characterized by comprising the following steps:
s1: 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, determining that the pH value of the starch milk is adjusted to a proper range through a pH sensor, determining the content of the starch milk in the size mixing container through a capacity sensor, adding liquefying enzyme into the size mixing container according to a certain proportion, stirring and mixing the stirring structure in the size mixing container, adjusting the starch milk to a condition suitable for liquefaction, and sending the starch milk into a jet liquefier;
s2: the injection liquefier injects starch milk through the injection port, the starch milk is fully contacted with steam, the steam enables the starch milk to be heated rapidly, the starch chain is opened to enable the starch to be fully liquefied, the injection liquefier injects liquefied liquid through the injection port again to inactivate liquefied enzyme, and the liquefied liquid after secondary injection liquefaction is sent to the fermentation container;
s3: determining the content of liquefied liquid in a fermentation container through a capacity sensor, adding pectinase and xylanase into the fermentation container according to a certain proportion, fermenting for a period of time, and conveying the fermentation liquid into a saccharification container;
s4: adding hydrochloric acid into a saccharification container, stirring and mixing a stirring structure in the saccharification container, determining the pH value of fermentation liquor to be adjusted to a proper range through a pH sensor, determining the content of the fermentation liquor in the saccharification container through a capacity sensor, adding saccharifying enzyme into the saccharification container according to a certain proportion, cutting an opened starch chain into target sugar through the saccharifying enzyme, determining that the content of the saccharified liquor reaches a preset content through a saccharimeter, and sending the saccharified liquor into a decoloring container;
s5: adding activated carbon into the decoloring container, adsorbing protein, fat and a small amount of pigment in the saccharification liquid by the activated carbon to clarify and brighten the saccharification liquid, and sending the saccharification liquid to a plate-and-frame filter;
s6: filtering active carbon in the saccharified liquid by a plate and frame filter, and sending the saccharified liquid to an ion exchange container;
s7: adding anion-cation exchange resin into the ion exchange container, exchanging cations in the saccharified liquid with H + on the cation exchange resin, exchanging anions in the saccharified liquid with OH-on the anion exchange resin, combining the H + and OH-in the saccharified liquid after exchange into water, removing inorganic impurities in the saccharified liquid into corresponding amount of water, and sending the saccharified liquid to a multi-effect vacuum plate evaporator;
s8: maintaining a certain vacuum degree of the multi-effect vacuum plate evaporator to reduce the boiling point, and removing water from the saccharified liquid at a lower temperature to achieve the aim of concentration to prepare the maltose syrup;
s9: the prepared maltose syrup is respectively distributed into a large filling tank and a small filling tank, the maltose syrup in the large filling tank is filled into food-grade glass bottles through a filling structure, the food-grade glass bottles are sealed, the maltose syrup in the small filling tank is filled into food-grade trial-eating packaging bags through the filling structure, the food-grade trial-eating packaging bags are sealed, a single food-grade glass bottle and the single food-grade trial-eating packaging bags are sorted by a sorting machine into a packaging container, and the packaging container is packaged by the packaging machine to prepare a maltose syrup finished product.
2. The process according to claim 1, wherein the fermentation type maltose syrup is prepared by the following steps: in the step S1, the suitable range of the PH value of the starch milk is 5.6-6.0.
3. The process according to claim 1, wherein the fermentation type maltose syrup is prepared by the following steps: in the step S1, the ratio of starch milk to liquefied enzyme is 10: 3-12: 3.5.
4. the process according to claim 1, wherein the fermentation type maltose syrup is prepared by the following steps: in the step S3, the addition ratio of the liquefied liquid, the pectinase and the xylanase is 10: 0.5: 0.6-15: 0.6: 0.8.
5. the process according to claim 1, wherein the fermentation type maltose syrup is prepared by the following steps: in the step S3, the duration of the fermentation period is 8-10 h.
6. The process according to claim 1, wherein the fermentation type maltose syrup is prepared by the following steps: in step S4, the PH of the fermentation liquid is preferably in the range of 5.2 to 5.5.
7. The process according to claim 1, wherein the fermentation type maltose syrup is prepared by the following steps: in the step S4, the addition ratio of the fermentation liquid to the saccharifying enzyme is 2: 0.3-2: 0.5.
8. the process according to claim 1, wherein the fermentation type maltose syrup is prepared by the following steps: in step S4, the predetermined content of the saccharification liquid is that the maltose content reaches more than or equal to 50% or more than or equal to 70%.
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| CN202111425196.5A CN114150028A (en) | 2021-11-27 | 2021-11-27 | Preparation process of fermented maltose syrup |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000189184A (en) * | 1998-12-29 | 2000-07-11 | Roquette Freres | Preparation of syrup rich in maltose |
| CN103911409A (en) * | 2014-04-09 | 2014-07-09 | 孝感市惠隆油脂有限公司 | Preparation method of malt syrup |
| CN112029809A (en) * | 2020-09-14 | 2020-12-04 | 江苏省奥谷生物科技有限公司 | Method for producing high-purity maltose by multi-enzyme synergistic saccharification |
| CN112852622A (en) * | 2021-02-06 | 2021-05-28 | 江苏信息职业技术学院 | Saccharification equipment and saccharification method |
| CN214781865U (en) * | 2021-02-06 | 2021-11-19 | 江苏信息职业技术学院 | Saccharification equipment |
-
2021
- 2021-11-27 CN CN202111425196.5A patent/CN114150028A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000189184A (en) * | 1998-12-29 | 2000-07-11 | Roquette Freres | Preparation of syrup rich in maltose |
| CN103911409A (en) * | 2014-04-09 | 2014-07-09 | 孝感市惠隆油脂有限公司 | Preparation method of malt syrup |
| CN112029809A (en) * | 2020-09-14 | 2020-12-04 | 江苏省奥谷生物科技有限公司 | Method for producing high-purity maltose by multi-enzyme synergistic saccharification |
| CN112852622A (en) * | 2021-02-06 | 2021-05-28 | 江苏信息职业技术学院 | Saccharification equipment and saccharification method |
| CN214781865U (en) * | 2021-02-06 | 2021-11-19 | 江苏信息职业技术学院 | Saccharification equipment |
Non-Patent Citations (1)
| Title |
|---|
| 夏永军 等: "两级酶解工艺制备超高麦芽糖浆的研究", 食品与发酵科技, vol. 51, no. 2, pages 191 - 192 * |
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Application publication date: 20220308 |