CN1266263C - Process for preparing potato syrup specially for beer - Google Patents
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- CN1266263C CN1266263C CN 200410064611 CN200410064611A CN1266263C CN 1266263 C CN1266263 C CN 1266263C CN 200410064611 CN200410064611 CN 200410064611 CN 200410064611 A CN200410064611 A CN 200410064611A CN 1266263 C CN1266263 C CN 1266263C
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Abstract
The present invention provides a technology for preparing special potato syrup for beer, which relates to the technical field of deep-processing of potatoes and special syrup for beer. The present invention uses coarse potato powder as raw material, liquefaction and saccharification technologies are orderly carried out by a dual-enzyme method, liquefying DE value is controlled to be 15 to 20 by high temperature resistant alpha-amylase, synergistic saccharification is carried out by beta-amylase and pullulan enzymes, then decolorization and concentration are carried out, and the special potato syrup for the beer is obtained. Finished syrup is similar to the ordinary wort, the general brewing need can be satisfied, particularly, the content of alpha-amino nitrogen is higher, and the syrup is superior to syrup prepared from other raw materials. The present invention plays a positive role in promoting the improvement of the utilization value of the potatoes and the development of new carbon sources for beer fermentation.
Description
Technical field
A kind of preparation technology of potato syrup specially for beer relates to potato deep processing, specialized syrup of beer technical field.
Background technology
Along with world beer output increases, the main raw material Fructus Hordei Germinatus demand of beer production sharply increases.The output of China's beer ranks first in the world, but because the local beer barley can not meet the needs of production fully, makes most of brew-housies also depend on the import brewer's barley.2,000,000 tons of the average annual in recent years import brewer's barleys of China account for and consume 69% of brewer's barley total amount.A large amount of import brewer's barleys cause the raising of beer raw material cost.Recently as the rice price of auxiliary material of beer also rapid growth, long-grained nonglutinous rice rises to 2500～2600 yuan/ton, and polished rice rises to 3000～3200 yuan/ton, has increased beer production cost greatly, and each beer company all reduces cost managing to seek other auxiliary material.In the various auxiliary materials of alternative rice, have use value most and DEVELOPMENT PROSPECT with specialized syrup of beer especially.In recent years, the application of beer syrup in beer production has been tending towards quantizing.The output of China's beer in 2002 reaches 2386.83 ten thousand tons, and Dian Fentang is 1,870,000 tons, and the beer of applying starch syrup production has reached 3,000,000 tons.Because the having a high potential of beer market, high in view of the auxiliary material of beer price on the other hand, so the application percentage of starch syrup in beer also can be increasing.
China is the largest production state of whole world potato, and cultivated area reached more than 470 ten thousand hectares in 2003, accounted for 25% of the world, and ultimate production is more than 7,500 ten thousand tons.But the potato processing ratio of China is less than 5 percent of output, is one of country that the potato working ability is minimum in the world, comprehensive utilization aspect weakness, and the economic worth performance is insufficient.The yam starch sugaring is a noticeable research topic, existing abroad sophisticated knowhow, but just be familiar with in China.
The production of beer syrup now mainly concentrates on the starch-containing higher cereal crop, and syrupy raw material has related to corn, wheat, barley and rice etc.And it is less directly to produce syrupy report with the potato class, and industrialized production also is that the pure starch with the potato class is the raw material production syrup, and is that raw material certainly will improve syrupy cost with pure starch, has limited its application in factory.
Summary of the invention
The preparation technology who the purpose of this invention is to provide a kind of potato syrup specially for beer, directly utilizing potato to make specialized syrup of beer then is a kind of brand-new trial, this is to the glucose industry of development China except that beet sugar, improve the utility value of potato, the developing beer fermentation all has positive promoter action with the diversity of carbon source.
Technical scheme of the present invention is: be raw material with the potato meal, adopt double-enzyme method successively through liquefaction, Mashing process, liquefy the DE value between 15～20 with high temperature resistant α-Dian Fenmei control, then use beta-amylase and Pullulanase cooperative saccharification, make a kind of potato syrup specially for beer through decolouring, concentrating again.
The present invention is raw materials used
Potato meal: with potato slices, then in 0.025% NaHSO
3Soak 10min in the solution, 40 ℃ dry down, pulverized 60 mesh sieves, makes meal.
High temperature resistant α-Dian Fenmei: 2000u/ml, Wuxi association reaches biological products company limited.
Beta-amylase: 400000u/g, the Wuxi is outstanding can biological products company limited of section.
Pullulanase: 400u/mL, Denmark NOVO company.
Calcium chloride: analytical pure, Shanghai chemical reagent factory.
The analytical procedure that the present invention uses
The mensuration of DE value: the rapid assay methods of starch product DE value.
Solid content is measured: saccharometer.
PH pH-value determination pH: acidometer.
The mensuration of sugar spectrum: high pressure lipuid chromatography (HPLC).
Free alpha-amino nitrogen Determination on content: ninhydrin method.
The mensuration of total nitrogen: micro-Kjeldahl determination.
The mensuration of reducing sugar: Fehling volumetry.
The mensuration of colourity and turbidity: EBC method.
Technology of the present invention
A. liquefaction process
The degree of liquefaction normally uses dextrose equivalent value (DE value) to weigh.In order to improve the growing amount of maltose, reduce the growing amount of glucose, the polymerization degree that must prevent glucose is the generation of the oligose of odd number.Liquefaction back DE value is high more, and the chance that then generates odd number polymerization degree oligose also the more can generate more trisaccharide maltose and make the yield reduction of maltose after the saccharification.If DE value is too low, then liquefier viscosity is too high and be difficult to operate, and influences the filtration of saccharification and saccharification liquid.General beer syrup requires: the amount of glucose+fructose＜10%, maltose and trisaccharide maltose＞70%, tetrose～eight sugar＜20%.When control liquefaction DE value between 15～20, and during with beta-amylase and amylopectin enzyme glycolysis, sugar is composed composition and is met above-mentioned requirements.Therefore, the selected DE value of the present invention is that index is controlled liquefaction process with the DE value between 15～20.
(1) relation of liquefying time and liquefaction DE value
The liquefaction insulation is an important workshop section in the industrialization, and the powder breast enters the insulation liquefaction stage through high-temperature injection liquefaction and high temperature after the maintenance stage, and liquefaction soaking time and temperature will directly influence follow-up Mashing process.Under 92 ℃ of the optimum temperutures of high temperature resistant α-Dian Fenmei, in conjunction with its optimal pH scope 5.5～7.0, fixedly enzyme concentration 25u/g makes the different time of its effect, and its DE value is surveyed in sampling behind the enzyme that goes out, and can obtain the relation of liquefying time and the DE value that liquefies.Along with the increase of liquefying time, the DE value of liquefier also progressively increases.Liquefaction 50min, the DE value promptly reaches the liquefaction requirement, but iodine examination this moment is not exclusively.Therefore, proper extension liquefying time again, when liquefaction 60min, the iodine examination is qualified, and the DE value is between 15～20.So the optimum temperuture that is selected in high temperature resistant α-Dian Fenmei liquefies down for 92 ℃ and is incubated 60min, the enzyme that goes out then heats up rapidly.
(2) relation of enzyme concentration and liquefaction DE value
What of enzyme concentration, under same liquefaction condition, the DE value must have the branch of height.It is constant to fix other condition, and the high temperature resistant α-Dian Fenmei of adding different amounts liquefies, and can get the relation of enzyme concentration and liquefaction DE value.Along with the increase of enzyme concentration, liquefaction DE value significantly increases.When enzyme concentration is the 25u/g raw material, reaches liquefaction and require (DE value 15～20).Can shorten liquefying time though increase enzyme concentration, make the surface go up the DE value and reach requirement, liquefier condenses owing to temperature, pH change when saccharification, also can cause the sad filter of saccharification liquid.So, can not pursuit simply shorten the time and increase enzyme concentration.Therefore, choosing enzyme dosage is 20～30u/g meal.
(3) relation of powder breast concentration and liquefaction DE value
The height of powder breast concentration will directly influence liquefaction DE value, along with the increase of powder breast concentration, when powder breast concentration is 25～35% (W/V), the DE value is preferable, but exists a peak value, when powder breast concentration is 30% (W/V), liquefaction DE value is the highest, and subsequently, liquefaction DE value just descends gradually.Reason is powder breast concentration when too low, and the probability that Ye Huamei contacts with starch chain is less, and when the newborn excessive concentration of powder, amylase can not effectively disperse, and also can influence the liquefaction effect.Consider that simultaneously powder breast concentration is low, increase the expense of concentrating, powder breast concentration height can cause viscosity big again, stirs difficulty, and unfavorable to saccharification.
(4) relation of liquefaction pH and liquefaction DE value
The pH of liquefier directly influences enzyme activity, selects it will take into account enzyme activity and few chromogenesis.Because the pH value is different, the enzyme activity size is also different, and the liquefaction degree is also just inconsistent.The DE value is all than higher in the scope of pH5.6～7.2.Along with the increase of liquefaction pH, the color and luster of liquefier is also deepened gradually.Therefore, should not select higher pH.About the natural pH6.4 of powder breast, as long as choose substrate pH between 6.4～7.2.
(5) CaCl
2The relation of addition and liquefaction DE value
Because calcium plays a part to keep the amylase molecule that the suitableeest conformation is arranged, be that to keep maximum activity essential with stability institute.The concentration of calcium ion is 35mg/L in the experimental water, and the concentration of calcium ion will reach 50～70mg/L and just is enough to the protective enzyme molecule in the substrate.Therefore, be necessary whether examination also needs to add CaCl
2With the deficiency of calcium ion in the make-up solution, CaCl
2Addition to the influence of liquefaction DE value is: along with CaCl
2The increase of addition, liquefaction DE value also raises gradually, but rising is milder.Work as CaCl
2Addition is 0.05% o'clock, and the DE value has reached requirement.Therefore, the CaCl of selection about 0.05%
2Addition, CaCl
2Addition is the mass percent 0-0.1% of material quantity.
B. Mashing process
In yam starch, amylose starch accounts for total starch content 20%～25%, and amylopectin accounts for 75%～80%.So high amylopection content relies on the effect of beta-amylase can stay more β-limit dextrin in saccharifying merely, reduces the yield of maltose.Therefore, in saccharifying, also must consider the interpolation of debranching factor, oligose in the liquefier and limit dextrin are cut into maltose as much as possible.The present invention adopts beta-amylase (optimal pH 6.0～6.5,45～55 ℃ of optimum temperutures) and the saccharification of the two enzyme synergy of Pullulanase (optimal pH 4.2～4.6,55～65 ℃ of optimum temperutures), improves the DE value of product and the output of maltose.
(1) relation of beta-amylase consumption and saccharification DE value
Beta-amylase is a kind of circumscribed-type amylase, cuts α-1,4 key successively from non reducing end when it acts on starch, generates maltose.The fixing consumption 1.5u/g of Pullulanase, make the interpolation gradient of beta-amylase, in 55 ℃ of saccharification 16h, its DE value is surveyed in sampling, and the result is: along with the increase of beta-amylase consumption, syrup saccharification DE value is in rising trend, when the consumption of beta-amylase reaches the 100u/g raw material, the increase of saccharification DE value tends towards stability, but saccharification this moment DE value is on the low side, can not meet the demands.When the consumption of beta-amylase rose to the 150u/g raw material, saccharification DE value can reach more than 42, and later on along with the increase of enzyme concentration, the increase of saccharification DE value is slower.Therefore, select beta-amylase consumption 125-175u/g meal.
(2) relation of the consumption of Pullulanase and saccharification DE value
With reference to the suitableeest action condition of Pullulanase, fixing Beta-diastatic consumption 150u/g is measured the DE value of final saccharification liquid, can obtain the relation of Pullulanase addition and saccharification DE value.Along with the increase of the addition of Pullulanase, saccharification liquid DE value increases gradually, but when addition is the 1.5u/g raw material, and the DE value changes and tends towards stability, and this is because amylopectin is hydrolyzed into the cause of short chain dextrin and macromolecular polysaccharide rapidly.Therefore, the addition that can tentatively choose Pullulanase is the 1.0-2.0u/g meal.
(3) saccharification pH value is to the influence of saccharification DE value
Under different pH, fixedly beta-amylase and Pullulanase consumption are respectively 150u/g and 1.5u/g, investigate beta-amylase and the synergistic optimal pH of Pullulanase.Saccharification pH is bigger to the influence of saccharification DE value, and than higher, this illustrates that also beta-amylase and the synergistic optimal pH of Pullulanase are at 5.6-6.4 in pH6.0 left and right sides DE value.
(4) relation of saccharification time and saccharification DE value
Under the preliminary in front enzyme concentration of determining and pH, operative temperature with reference to two kinds of enzymes, in the DE value of different time sampling mensuration saccharification liquid, in initial 2h, the DE value increases the fastest, in 4～10h afterwards, advancing the speed about 1/h of DE value, 16h rises slowly later on, illustrates that Pullulanase is to α-1 at this moment, the cut-out hydrolytic action of 6-D glucoside bond is finished substantially, and therefore selecting saccharification time is 16h.
The decoloration process condition is: adopt charcoal absorption to purify, the consumption of gac is 1.5% of a syrup dry-matter, in natural pH, and 80 ℃ of following insulated and stirred 30min.
The concentration technology condition is: adopt reduction vaporization to be concentrated into 78%～80%, and vacuum tightness 93.9KPa～99.5KPa, temperature is controlled at 48 ℃～52 ℃.
Beneficial effect of the present invention: directly utilizing potato to make specialized syrup of beer is a kind of brand-new trial, this is to the glucose industry of development China except that beet sugar, improve the utility value of potato, the developing beer fermentation all has positive promoter action with the diversity of carbon source.Potato syrup is based on maltose, the amount of glucose+fructose＜10%, and not brewageing of vast scale can cause " glucose effect ".Also contain abundant nitrogenous source in addition, especially alpha-amino nitrogen content is higher, this be the syrup done of other raw material can not compare, syrup composition and common wheat juice are comparatively approaching, can satisfy and generally brewage needs, can be applied to brewage fully.
Embodiment
Embodiment 1.
The optimization of liquefaction process condition.Because whether above what consider all is single factor of influence liquefaction, have reciprocal effect unknown between each factor.According to monofactorial analysis, select high temperature resistant α-Dian Fenmei addition 20～30u/g, powder breast concentration 25～35% (W/V), pH value 6.4～7.2 and CaCl
2Addition 0～0.1% is further made orthogonal experiment, thereby determines the liquefaction optimum process.
Table 1 influence factor
| A enzyme concentration (u/g) | B powder breast concentration (%, W/V) | C pH | D CaCl 2Addition (%) |
| 20 | 25 | 6.4 | 0 |
| 25 | 30 | 6.8 | 0.05 |
| 30 | 35 | 7.2 | 0.1 |
Table 2L9 (34) orthogonal experiment scheme
| Test number | A | B | C | D | The DE value |
| 1 | 1 | 1 | 1 | 1 | 12.3 |
| 2 | 1 | 2 | 2 | 2 | 13.6 |
| 3 | 1 | 3 | 3 | 3 | 12.9 |
| 4 | 2 | 1 | 2 | 3 | 16.6 |
| 5 | 2 | 2 | 3 | 1 | 16.9 |
| 6 | 2 | 3 | 1 | 2 | 15.2 |
| 7 | 3 | 1 | 3 | 2 | 18.3 |
| 8 | 3 | 2 | 1 | 3 | 17.4 |
| 9 | 3 | 3 | 2 | 1 | 18.0 |
Optimizing liquefaction condition is: A
2B
1C
2D
2, i.e. powder breast concentration 25% (W/V), pH6.8, high temperature resistant α-Dian Fenmei dosage 25u/g meal, CaCl
2Addition is 0.05% of a meal, liquefying time 60min.
Embodiment 2.
Optimize the affirmation of liquefaction process condition.Carry out twice parallel laboratory test with the foregoing description 1 optimum liquefaction process, liquefaction DE value is respectively 16.6 and 16.8, the liquefier clear, and the iodine examination is qualified.
Embodiment 3.
The optimization of Mashing process condition.On the basis of single factor analysis, to influencing the beta-amylase consumption 125～175u/g of saccharifying, Pullulanase consumption 1.0～2.0u/g, saccharification pH5.6～6.4, further make orthogonal experimental design, increase examination simultaneously, thereby determine optimal glycation technology 50～60 ℃ of saccharification temperatures.
Table 3 saccharification quadrature horizontal factor table
| A beta-amylase (u/g) | B Pullulanase (u/g) | C pH | The D temperature |
| 125 | 1.0 | 5.6 | 50 |
| 150 | 1.5 | 6.0 | 55 |
| 175 | 2.0 | 6.4 | 60 |
Table 4L9 (34) orthogonal experiment scheme
| Test number | A | B | C | D | The DE value |
| 1 | 1 | 1 | 1 | 1 | 38.9 |
| 2 | 1 | 2 | 2 | 2 | 39.4 |
| 3 | 1 | 3 | 3 | 3 | 35.0 |
| 4 | 2 | 1 | 2 | 3 | 38.2 |
| 5 | 2 | 2 | 3 | 1 | 39.2 |
| 6 | 2 | 3 | 1 | 2 | 43.8 |
| 7 | 3 | 1 | 3 | 2 | 42.6 |
| 8 | 3 | 2 | 1 | 3 | 39.0 |
| 9 | 3 | 3 | 2 | 1 | 41.4 |
Draw saccharification optimal conditions: A
2B
1C
1D
2, i.e. beta-amylase 150u/g, Pullulanase 1.0u/g, pH5.6,55 ℃ of saccharification temperatures, saccharification time 16h.
Embodiment 4.
Optimize the affirmation of Mashing process condition.Carry out twice parallel laboratory test with the foregoing description 3 optimal glycation technologies, saccharification DE value is respectively 42.4 and 42.7, and saccharification liquid clear has typical maltose fragrance.
Claims (6)
1. the preparation technology of a potato syrup specially for beer, it is characterized in that potato is made meal through roughing, with the potato meal is raw material, adopt double-enzyme method successively through liquefaction, Mashing process, liquefy the DE value between 15～20 with high temperature resistant α-Dian Fenmei control, then use beta-amylase and Pullulanase cooperative saccharification, make a kind of potato syrup specially for beer through decolouring, concentrating again, the main technique condition is:
A) liquefaction process: between 15～20, high temperature resistant α-Dian Fenmei addition is 20～30u/g meal with high temperature resistant α-Dian Fenmei control liquefaction DE value, 92 ℃ of liquefaction temperatures, and the mass/volume concentration of powder breast is 25～35%, the pH value is 6.4～7.2, CaCl
2Addition is the mass percent 0～0.1% of material quantity, liquefying time 60min;
B) Mashing process: with beta-amylase and Pullulanase cooperative saccharification, the beta-amylase consumption is 125～175u/g meal, and the Pullulanase consumption is 1.0～2.0u/g meal, and the pH value is 5.6～6.4,50～60 ℃ of saccharification temperatures, saccharification time 16h.
2. preparation technology according to claim 1, potato meal preparation wherein: with potato slices, then in 0.025% NaHSO
3Soak 10min in the solution, 40 ℃ dry down, pulverized 60 mesh sieves, makes meal.
3. preparation technology according to claim 1, liquefaction process wherein: high temperature resistant α-Dian Fenmei addition is the 25u/g meal, 92 ℃ of liquefaction temperatures, the mass/volume concentration of powder breast is 25%, the pH value is 6.8, the CaCl2 addition is the mass percent 0.05% of material quantity, liquefying time 60min.
4. preparation technology according to claim 1, Mashing process wherein: the beta-amylase consumption is the 150u/g meal, and the Pullulanase consumption is the 1.0u/g meal, and the pH value is 5.6,55 ℃ of saccharification temperatures, saccharification time 16h.
5. preparation technology according to claim 1, decoloration process condition wherein is: adopt charcoal absorption to purify, the consumption of gac is 1.5% of a syrup dry-matter, in natural pH, 80 ℃ of following insulated and stirred 30min.
6. preparation technology according to claim 1, concentration technology condition wherein is: adopt reduction vaporization to be concentrated into 78%～80%, vacuum tightness 93.9KPa～99.5KPa, temperature is controlled at 48 ℃～52 ℃.
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| CN 200410064611 CN1266263C (en) | 2004-09-13 | 2004-09-13 | Process for preparing potato syrup specially for beer |
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|---|---|---|---|
| CN 200410064611 CN1266263C (en) | 2004-09-13 | 2004-09-13 | Process for preparing potato syrup specially for beer |
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| CN1266263C true CN1266263C (en) | 2006-07-26 |
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| CN101085991B (en) * | 2007-06-28 | 2010-04-21 | 湖南农业大学 | Process for producing alcohol using potato |
| CN105132226A (en) * | 2015-09-10 | 2015-12-09 | 中粮（成都）粮油工业有限公司 | Production method of rice beer syrup |
| CN106259597A (en) * | 2016-08-06 | 2017-01-04 | 安徽老约翰食品有限公司 | A kind of baking processes the special malt sugar of moon cake |
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