CN1337471A - Isomaltose oligomer producing process with starch material - Google Patents
Isomaltose oligomer producing process with starch material Download PDFInfo
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- CN1337471A CN1337471A CN 01128412 CN01128412A CN1337471A CN 1337471 A CN1337471 A CN 1337471A CN 01128412 CN01128412 CN 01128412 CN 01128412 A CN01128412 A CN 01128412A CN 1337471 A CN1337471 A CN 1337471A
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Abstract
The one-step method for converting starch-liquified liquor or diastatic liquir into isomaltooligosaccharide by adopting liquid submerged fermentation is characterized by adopting the following steps: liquifying or saccharfying 20-35% of starch liquor, adding the auxiliary materials of peanut hull meal, corn steep liquor, corn flour bean cake powder and bran, high-temp. sterilizing, cooling, inoculating aspergillus niger of aspergillus oryzae liquid seed, fermentation for 3 days at 25-40 deg.C, decolouring fermented end product by means of active carbon and resin and reduced pressure concentration to obtain the invented product isomaltooligosaccharide whose content is 50-90%.
Description
Technical field
The present invention relates to a kind of production technology of dextrinosan, particularly adopt the liquid submerged fermentation method, by the method for Starch Production dextrinosan.
Background technology
Dextrinosan is a kind of novel functional food sweeting agent, has the special physiological function of low in calories, prevention of dental caries, promotion human intestinal bifidus bacillus propagation, is widely used in industries such as food, medicine, feed.At present, all be first inside and outside the producing country of dextrinosan with starch liquefacation, saccharification, transform with the α-Pu Taotang transglucosidase then and obtain dextrinosan.This production technique is simple, and production cost is lower, but dextrinosan content is low in the product, has only about 50%, is called IMO-500 type product.In order to obtain highly purified dextrinosan product, also need adopt the secondary separation technology on this basis, glucose and maltose are removed from the IMO-500 syrup.But so not only make production process complicated, and production cost can increase greatly.Since the eighties dextrinosan since Japan succeeds in developing and puts on market, some researchers are devoted to adopt one-step fermentation to produce high-load dextrinosan always, to simplify production technique, reduce production costs, but do not see the report of success so far.
Technology contents
The inventor is through research and explore, and has found a kind ofly can simplify production technique, reduces production costs, and adopts the liquid submerged fermentation method, is produced the good method of high-load dextrinosan by one step of starch fluid.
The present invention is achieved in that starch liquefacation or the saccharification of elder generation with 10-40%, add the substratum auxiliary material, high-temperature sterilization, liquid spawn is inserted in the cooling back, the 25-40 ℃ of stirring of ventilating, fermented 2-3 days, the fermentation end product is through gac, resin decolorization, concentrating under reduced pressure promptly gets the product that dextrinosan content is 50-90%.
Starch recited above is potato starch, and for example tapioca (flour), sweet potato starch also can be W-Gum, Starch rice etc.
Starch liquefacation recited above is with α-Dian Fenmei or amylomycin enzyme liquefaction, and described mashing is with β-saccharifying enzyme or amylomycin enzyme glycolysis.
Employed bacterial classification has: aspergillus oryzae, aspergillus niger; The substratum auxiliary material can be peanut press pulp, Semen Maydis powder, soybean cake powder, wheat bran, corn steep liquor, glucose, one of them of maltose or their mixture.
The present invention compared with prior art, its substantive distinguishing features and progressive part are:
What 1. adopt is direct liquid submerged fermentation technology, rather than transforms with the α-Pu Taotang transglucosidase, does not need the process through the fermentation of α-Pu Taotang transglucosidase, has simplified production process.
2. after fermentation was finished, dextrinosan content was 50-90% in the fermented liquid, did not need to improve through secondary treatment the content of dextrinosan in the product.
The dextrinosan product that ferments out with aforesaid method is analyzed through certain provincial product feeler mechanism, and the content of dextrinosan reaches 50-90% in the product.
The specific embodiment
Embodiment one:
Make liquid seed culture medium with peanut press pulp, corn flour, maltose, high-temperature sterilization inserts the aspergillus niger training after the cooling Supported 1-2 days. 30% starch fluid α-amylaseliquefied adds beancake powder, corn steep liquor, is unable to undergo high-temperature sterilization, and is cold But insert afterwards the aforesaid liquid kind, ventilate at 25-40 ℃ and stir, fermented 3 days, the fermentation end-product takes off through active carbon, resin Look, reduced pressure concentration namely gets the product that isomalto-oligosaccharide content is 50-90%.
Embodiment two:
Make liquid seed culture medium with beancake powder, corn steep liquor, glucose, high-temperature sterilization inserts the aspergillus niger training after the cooling Supported 1-2 days. 30% starch fluid α-amylaseliquefied adds peanut press pulp, wheat bran, corn steep liquor, and high-temperature sterilization is cold But insert afterwards the aforesaid liquid kind, ventilate at 25-40 ℃ and stir, fermented 2-3 days, the fermentation end-product is through active carbon, resin Decolouring, reduced pressure concentration namely gets the product that isomalto-oligosaccharide content is 50-90%.
Embodiment three:
Peanut press pulp, corn steep liquor, wheat bran are made liquid seed culture medium, and high-temperature sterilization inserts aspergillus niger and cultivates 1-2 after the cooling My god. 30% starch fluid α-amylaseliquefied adds peanut press pulp, corn flour, and high-temperature sterilization inserts above-mentioned after the cooling Liquid strain ventilate to stir fermentation 2-3 days at 25-37 ℃, and the fermentation end-product is through active carbon, resin decolorization, reduced pressure concentration, Namely get the product that isomalto-oligosaccharide content is 50-90%.
Embodiment four:
Make liquid seed culture medium with peanut press pulp, corn flour, maltose, high-temperature sterilization inserts the aspergillus oryzae training after the cooling Supported 1-2 days. 25% starch fluid adds wheat bran, glucose, corn steep liquor with β-carbohydrase saccharification, and high-temperature sterilization is cold But insert afterwards the aforesaid liquid kind, ventilate at 25-37 ℃ and stir, fermented 2-3 days, the fermentation end-product is through active carbon, resin Decolouring, reduced pressure concentration namely gets the product that isomalto-oligosaccharide content is 50-90%.
Embodiment five:
Make liquid seed culture medium with beancake powder, corn steep liquor, glucose, high-temperature sterilization inserts the aspergillus oryzae training after the cooling Supported 1-2 days. 30% starch fluid α-amylaseliquefied adds beancake powder, corn steep liquor, and high-temperature sterilization connects after the cooling Enter the aforesaid liquid kind, ventilate at 25-40 ℃ and stir fermentation 2-3 days, the fermentation end-product subtracts through active carbon, resin decolorization Press to concentrate, namely get the product that isomalto-oligosaccharide content is 50-90%.
Embodiment six:
Peanut press pulp, corn steep liquor, wheat bran are made liquid seed culture medium, and high-temperature sterilization inserts aspergillus oryzae and cultivates 1-2 after the cooling My god. 30% starch fluid α-amylaseliquefied adds peanut press pulp, corn steep liquor, wheat bran, and high-temperature sterilization connects after the cooling Enter the aforesaid liquid kind, ventilate at 25-37 ℃ and stir fermentation 2-3 days, the fermentation end-product subtracts through active carbon, resin decolorization Press to concentrate, namely get the product that isomalto-oligosaccharide content is 50-90%.
Embodiment seven:
Make liquid seed culture medium with peanut press pulp, corn flour, maltose, high-temperature sterilization inserts the aspergillus niger training after the cooling Supported 1-2 days. 30% starch fluid α-amylaseliquefied, β-carbohydrase (or fungal amylase) saccharification adds peanut Bran, corn flour, high-temperature sterilization inserts the aforesaid liquid kind after the cooling, ventilate at 25-40 ℃ and stir fermentation 2-3 days, sends out The ferment end-product is through active carbon, resin decolorization, and reduced pressure concentration namely gets the product that isomalto-oligosaccharide content is 50-80%.
Embodiment eight:
Make liquid seed culture medium with beancake powder, corn steep liquor, glucose, high-temperature sterilization inserts the aspergillus niger training after the cooling Supported 1-2 days. 30% starch fluid α-amylaseliquefied, β-carbohydrase (or fungal amylase) saccharification adds soya-bean cake Powder, corn steep liquor, high-temperature sterilization inserts above-mentioned liquid liquid strain after the cooling, and ventilate at 28-33 ℃ and stir fermentation 2-3 days, The fermentation end-product is through active carbon, resin decolorization, and reduced pressure concentration namely gets the product that isomalto-oligosaccharide content is 50-90%.
Embodiment nine:
Peanut press pulp, corn steep liquor, wheat bran are made liquid seed culture medium, and high-temperature sterilization inserts aspergillus niger and cultivates 1-2 after the cooling My god. 40% starch fluid α-amylaseliquefied, β-carbohydrase (or fungal amylase) saccharification adds peanut press pulp, jade Rice ﹠ peanut milk, wheat bran, high-temperature sterilization inserts the aforesaid liquid kind after the cooling, ventilate at 25-35 ℃ and stir fermentation 2-3 days, sends out The ferment end-product is through active carbon, resin decolorization, and reduced pressure concentration namely gets the product that isomalto-oligosaccharide content is 50-80%.
Embodiment ten:
Make liquid seed culture medium with peanut press pulp, corn flour, maltose, high-temperature sterilization inserts the aspergillus oryzae training after the cooling Supported 1-2 days. 15% starch fluid α-amylaseliquefied, β-carbohydrase (or fungal amylase) saccharification adds peanut Bran, corn flour, high-temperature sterilization inserts the aforesaid liquid kind after the cooling, ventilate at 25-35 ℃ and stir fermentation 2-3 days, sends out The ferment end-product is through active carbon, resin decolorization, and reduced pressure concentration namely gets the product that isomalto-oligosaccharide content is 50-80%.
Embodiment 11:
Make liquid seed culture medium with beancake powder, corn steep liquor, glucose, high-temperature sterilization inserts the aspergillus oryzae training after the cooling Supported 1-2 days. 30% starch fluid α-amylaseliquefied, β-carbohydrase (or fungal amylase) saccharification adds soya-bean cake Powder, corn steep liquor, high-temperature sterilization inserts the aforesaid liquid kind after the cooling, ventilate at 25-37 ℃ and stir fermentation 2-3 days, sends out The ferment end-product is through active carbon, resin decolorization, and reduced pressure concentration namely gets the product that isomalto-oligosaccharide content is 50-80%.
Embodiment 12:
Peanut press pulp, corn steep liquor, wheat bran are made liquid seed culture medium, and high-temperature sterilization inserts aspergillus oryzae and cultivates 1-2 after the cooling My god. 30% starch fluid α-amylaseliquefied, β-carbohydrase (or fungal amylase) saccharification adds peanut press pulp, jade Rice ﹠ peanut milk, wheat bran, high-temperature sterilization inserts the aforesaid liquid kind after the cooling, ventilate at 25-35 ℃ and stir, fermented 2-3 days, The fermentation end-product is through active carbon, resin decolorization, and reduced pressure concentration namely gets the product that isomalto-oligosaccharide content is 50-80%.
Claims (5)
1, a kind of is the method for raw material production dextrinosan with starch, it is characterized in that: elder generation is with starch liquefacation or the saccharification of 20-40%, add the substratum auxiliary material, high-temperature sterilization, liquid spawn is inserted in the cooling back, ventilates at 25-40 ℃ and stirs, fermented 2-3 days, the fermentation end product is through gac, resin decolorization, and concentrating under reduced pressure promptly gets the product that dextrinosan content is 50-90%.
2, according to claim 1 is the method for raw material production dextrinosan with starch, it is characterized in that: described liquid spawn is aspergillus niger or aspergillus oryzae.
3, according to claim 1 is the method for raw material production dextrinosan with starch, it is characterized in that: described substratum auxiliary material be peanut press pulp, corn steep liquor, soybean cake powder, wheat bran, Semen Maydis powder, glucose, maltose, one of them or their mixture.
4, according to claim 1 is the method for raw material production dextrinosan with starch, it is characterized in that: described starch is potato starch or W-Gum, Starch rice.
5, according to claim 1 is the method for raw material production dextrinosan with starch, it is characterized in that: described starch liquefacation is with α-Dian Fenmei or amylomycin enzyme liquefaction, and described mashing is with β-saccharifying enzyme or amylomycin enzyme glycolysis.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB011284129A CN1165543C (en) | 2001-09-03 | 2001-09-03 | Isomaltose oligomer producing process with starch material |
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| CNB011284129A CN1165543C (en) | 2001-09-03 | 2001-09-03 | Isomaltose oligomer producing process with starch material |
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| CN1337471A true CN1337471A (en) | 2002-02-27 |
| CN1165543C CN1165543C (en) | 2004-09-08 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797024A (en) * | 2010-03-26 | 2010-08-11 | 东莞徐记食品有限公司 | Preparation method and application of antioxidant syrup |
| CN101709095B (en) * | 2009-12-02 | 2012-06-27 | 华南农业大学 | Banana ligoglucoside and preparation method and application thereof |
| CN102757990A (en) * | 2012-06-30 | 2012-10-31 | 保龄宝生物股份有限公司 | Preparation method of high-purity isomaltose hypgather |
| CN103099303A (en) * | 2013-02-04 | 2013-05-15 | 红云红河烟草(集团)有限责任公司 | Application of leavening japonica rice in improving quality of cigarette flavor |
| CN103667392A (en) * | 2012-09-03 | 2014-03-26 | 山东百龙创园生物科技有限公司 | Preparation method of high-purity 95 isomaltose hypgather |
| CN106087110A (en) * | 2016-06-28 | 2016-11-09 | 郭迎庆 | A kind of preparation method of starch sugar crosslinking flax fiber |
-
2001
- 2001-09-03 CN CNB011284129A patent/CN1165543C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101709095B (en) * | 2009-12-02 | 2012-06-27 | 华南农业大学 | Banana ligoglucoside and preparation method and application thereof |
| CN101797024A (en) * | 2010-03-26 | 2010-08-11 | 东莞徐记食品有限公司 | Preparation method and application of antioxidant syrup |
| CN101797024B (en) * | 2010-03-26 | 2012-09-05 | 东莞徐记食品有限公司 | Preparation method and application of antioxidant syrup |
| CN102757990A (en) * | 2012-06-30 | 2012-10-31 | 保龄宝生物股份有限公司 | Preparation method of high-purity isomaltose hypgather |
| CN103667392A (en) * | 2012-09-03 | 2014-03-26 | 山东百龙创园生物科技有限公司 | Preparation method of high-purity 95 isomaltose hypgather |
| CN103099303A (en) * | 2013-02-04 | 2013-05-15 | 红云红河烟草(集团)有限责任公司 | Application of leavening japonica rice in improving quality of cigarette flavor |
| CN106087110A (en) * | 2016-06-28 | 2016-11-09 | 郭迎庆 | A kind of preparation method of starch sugar crosslinking flax fiber |
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| Publication number | Publication date |
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| CN1165543C (en) | 2004-09-08 |
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