SU86331A1 - The method of obtaining products of acid hydrolysis of starch with a high content of glucose without bitterness - Google Patents
The method of obtaining products of acid hydrolysis of starch with a high content of glucose without bitternessInfo
- Publication number
- SU86331A1 SU86331A1 SU379693A SU379693A SU86331A1 SU 86331 A1 SU86331 A1 SU 86331A1 SU 379693 A SU379693 A SU 379693A SU 379693 A SU379693 A SU 379693A SU 86331 A1 SU86331 A1 SU 86331A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- glucose
- starch
- bitterness
- acid hydrolysis
- high content
- Prior art date
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Description
СПОСОБ ПОЛУЧЕНИЯ ПРОДУКТОВ кислотногоMETHOD FOR PRODUCING ACID PRODUCTS
ГИДРОЛИЗА КРАХМАЛА С ВЫСОКИМ СОДЕРЖАНИЕМ ГЛЮКОЗЫ БЕЗ ГОРЕЧИHYDROLYSIS OF STARCH WITH HIGH CONTENT OF GLUCOSE WITHOUT BURNER
,jein) 20 лирсл IfliS года за Лс 379593 в Гоотсхнпку СССР, jein) 20 lirsl IfliS of the year for Ls 379593 in Gootshnpka USSR
Паточна промышленность вырабатывает в основном два вида патоки-карамельную и вареную. Последн отличаетс от карамельной большей сладостью, так как содержит 45-бО°о редуцирующих веществ . Однако, содержание редуцирующих веществ выше 55% вызывает по вление горечи вареной патоки . Поэтому получение патоки, содержащей большое количество редуцирующих веществ или глюкозного сахара в кусках, с чистым вкусом (без горечи) тредставл ет больщой интерес дл промыщлеиности .The patina industry produces mainly two types of molasses, caramel and boiled. The latter is distinguished from caramel by its greater sweetness, since it contains 45% of reducing substances. However, the content of reducing substances above 55% causes the appearance of the bitterness of boiled molasses. Therefore, the production of molasses containing a large amount of reducing substances or glucose sugar in pieces, with a clean taste (without bitterness) is of great interest for industry.
Установлено, что накопление продуктов реверсии не дает возможности добитьс полного превращени крахмала в глюкозу, вследствие чего происходит потер около 30% сухого вещества исходного сырь (крахмала) при гидролизе.It has been established that the accumulation of the products of reversion does not make it possible to achieve complete conversion of starch into glucose, as a result of which about 30% of the dry matter of the raw material (starch) is lost during hydrolysis.
Однако, горькие продукты реверсии образуютс не на всем пути осахаривани крахмала, а возникают скачкообразно при достижении глюкозой определенной концентрации.However, the bitter products of reversion are not formed all the way to the saccharification of starch, but appear spasmodically when the glucose reaches a certain concentration.
Так, при концентрации глюкозы 15 в растворе никаких изменений вSo, with a glucose concentration of 15 in the solution, no change in
количестве редуцирующих веществ не наблюдаетс , при 20% концентрации-количество редуцирующих веществ убывает на 1,7%, при 30%- убыль достигает 3,19:о и т. д.the amount of reducing substances is not observed, at 20% concentration — the amount of reducing substances decreases by 1.7%, at 30% - decreases to 3.19: o, etc.
Сущность описываемого способа получени продуктов кислотного гидролиза при производстве патоки или глюкозного сахара без горечи заключаетс в том. что осахаривание крахмального молока производ т при такой концентрации, чтобы в осахаренном сиропе содержание глюкозы- не превышало 15%. Полученный сироп доводитс до нужной концентрации, т. е. до желаемого содержани глюкозы, путем уваривани после его нейтрализации и фильтрации.The essence of the described method of producing acid hydrolysis products in the production of bitter-free molasses or glucose sugar consists in the following. that saccharification of starch milk is carried out at a concentration such that the glucose content in the saccharified syrup does not exceed 15%. The resulting syrup is adjusted to the desired concentration, i.e., to the desired glucose content, by boiling after neutralizing and filtering it.
Предмет изобретени Subject invention
Способ получени продуктов кислотного гидролиза крахмала с высоким содержанием глюкозы без горечи , отличающийс тем, что процесс осахаривани ведут при такой концентрации крахмального молока , чтобы по окончании указанноЯо-86331- 2 го процесса содержание глюкозы в производ т растворе не превышало 15%, а ува- фильтрации ривание до нужной концентрации после нейтрализации и раствора, The method of producing acid hydrolysis products of starch with high glucose content without bitterness, characterized in that the saccharification process is carried out at a concentration of starch milk so that at the end of the specified glucose production process, the glucose content in the solution does not exceed 15%, and Filtration to the desired concentration after neutralization and solution,
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU379693A SU86331A1 (en) | 1948-04-20 | 1948-04-20 | The method of obtaining products of acid hydrolysis of starch with a high content of glucose without bitterness |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU379693A SU86331A1 (en) | 1948-04-20 | 1948-04-20 | The method of obtaining products of acid hydrolysis of starch with a high content of glucose without bitterness |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU86331A1 true SU86331A1 (en) | 1949-11-30 |
Family
ID=48258346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU379693A SU86331A1 (en) | 1948-04-20 | 1948-04-20 | The method of obtaining products of acid hydrolysis of starch with a high content of glucose without bitterness |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU86331A1 (en) |
-
1948
- 1948-04-20 SU SU379693A patent/SU86331A1/en active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2782123A (en) | Sweetening agent and method of preparing the same | |
| SU86331A1 (en) | The method of obtaining products of acid hydrolysis of starch with a high content of glucose without bitterness | |
| Fetzer et al. | Effect of acid and heat on dextrose and dextrose polymers | |
| SU695526A3 (en) | Method of the preparation of broth concentrate from animal starting product | |
| US1680865A (en) | Method of neutralizing acidity or alkalinity of decomposed product or products by glutamic acid or its salts | |
| US2305168A (en) | Reducing sugar product and method of making same | |
| CN106478761B (en) | A kind of preparation method of mono-ammonium glycyrrhizinate | |
| SU64753A1 (en) | Method for producing glucose molasses from lichen | |
| JPH03505162A (en) | Multi-step method for obtaining sugar from sugar beet and special raw sugar | |
| CN103555864B (en) | Preparation method for xylose | |
| US2767109A (en) | Acid-heat treatment of starch syrups and the resulting products | |
| US1697543A (en) | Method of producing big crystals | |
| JPWO2022186071A5 (en) | ||
| GB1195634A (en) | Flavoring Material and process for Manufacturing same from Cocoa Shell-Containing, Chocolate Manufacturing By-Products | |
| DE328260C (en) | Process for the production of protein-containing invert sugar or foods containing protein and invert sugar or the like. | |
| SU112918A1 (en) | The method of obtaining ethyl alcohol | |
| SU93119A2 (en) | Method of removing bitterness from vitamin C concentrate | |
| RU2059730C1 (en) | Method for production of fructose-glucose syrup | |
| SU618414A1 (en) | Method of inversion of sugar solutions | |
| SU477191A1 (en) | The method of hydrolysis of plant materials and secondary products of its processing | |
| DE1793604C (en) | Process for the recovery of dry potassium phthalate from an aqueous solution | |
| SU682212A1 (en) | Process for the manufacture of condensed milk with sugar | |
| SU469453A1 (en) | Method for the production of confectionery "almonds in sugar | |
| JPS626776B2 (en) | ||
| SU94491A1 (en) | The method of obtaining substances that mimic the taste of cocoa beans |