WO2019144589A1 - Method for preparing high-content trehalose - Google Patents

Abstract

A method for preparing high-content trehalose. The method sequentially comprises the following steps: (1) preparing starch milk; (2) liquefying; (3) performing double enzymolysis; (4) filtering to remove protein; (5) decolorizing; (6) desalting; (7) performing nanofiltration and chromatographic separation and purification; (8) performing concentration and crystallization; and (9) separating and drying to obtain a finished product.

Description

Method for preparing high content trehalose Technical field

The invention relates to a preparation method of trehalose, in particular to a preparation method of high content trehalose.

Background technique

Trehalose, also known as leaking sugar, sugar, etc., is a safe and reliable natural sugar. Trehalose has a magical protective effect on organisms. Under the harsh environmental conditions of high temperature, high cold, high osmotic pressure and dry water loss, trehalose can form a unique protective film on the cell surface, effectively protecting the invariant inactivation of protein molecules. To maintain the life process and biological characteristics of the living body. In nature, other sugars such as sucrose and glucose do not have this function. This unique functional property makes trehalose not only an excellent protective agent for protein drugs, enzymes, vaccines and other biological products, but also an important component for maintaining cell activity and moisturizing cosmetics. The unique food ingredients of fresh food flavor and improved food quality have greatly expanded the function of trehalose as a natural edible sweet candy.

technical problem

At present, trehalose products are mainly used in the fields of baking, medicine, cosmetics, food preservation, etc., mainly to moisturize, lock water, protect color, reduce the Maillard reaction, improve product quality, extend product shelf life, is a An important food. The role of trehalose products depends on the level of trehalose in their products. The higher the trehalose content in the product, the better its functionality. Therefore, it is used in foods and cosmetics with high levels of trehalose. At present, for the improvement of trehalose content, ion exchange desalting and chromatographic separation and purification are generally used, and the prepared trehalose content is about 98%; or the alcoholization separation is used for purification, but some chemical reagents are needed in the alcoholation separation, for example, Alcohols, which have a certain amount of retention in trehalose products, cannot be completely removed. Although the content of trehalose in the product is increased, the application range of trehalose products is limited to some extent, such as the retention of alcoholic substances. Trehalose products cannot be used in cosmetics.

Technical solution

The object of the present invention is to provide a preparation method of high content trehalose with high trehalose content, high yield and uniform particle size.

The invention is implemented by the following technical scheme: a high-content trehalose preparation method, which comprises the following steps in sequence: (1) preparation of starch milk; (2) liquefaction; (3) double enzymatic hydrolysis; (4) filtration and protein removal; (5) Decolorization; (6) desalting; (7) nanofiltration and chromatographic separation and purification; (8) concentrated crystallization; (9) separation and drying to obtain a finished product.

Specifically, the specific operation steps of the nanofiltration and chromatographic separation and purification are as follows: firstly, the desalting liquid obtained in the previous step is subjected to nanofiltration, and the molecular weight cutoff of the nanofiltration membrane is 200-300 Da, and the quality of the trehalose in the nanofiltrate. The percentage is ≥98%; the nanofiltrate is diluted with purified water to obtain a trehalose concentration of 15-25% in the diluent; the dilution is chromatographically separated, and the chromatographic separation temperature is 65-75 ° C, The purified liquid is obtained, and the mass percentage of trehalose in the purified liquid is ≥99.5%. Purification is carried out by a combination of nanofiltration and chromatographic separation to increase the trehalose content in the product.

Preferably, the specific operation steps of preparing the starch milk are: taking corn into water, the ratio of the corn to the water is 5-8: 2-5, the temperature of the soaking water is 40-60 ° C, soaking to the The seed coat of the corn can be peeled off to obtain the soaked corn; the moisture is filtered off and the soaked corn is crushed until the whole grain amount is <10 grains/100 g to obtain the crushed corn; the crushed corn is ground to remove the germ in the corn , the amount of corn germ in the slurry is less than 5 / 100ml, to obtain a slurry; the slurry is disc separated, until the protein content of the slurry is ≤ 10%, to obtain the starch milk;

The specific operation step of the liquefying is: after the preparation of the starch milk, the starch milk is concentrated to 15-30Be to obtain a concentrated starch milk; the concentrated starch milk is liquefied, the liquefaction temperature is 110-120 ° C, and the liquefaction time is 15-25 min, obtaining a liquefied liquid;

The specific operation step of the double enzymatic hydrolysis is: after the liquefaction is completed, a complex enzyme is added to the liquefaction liquid, and the mass of the composite enzyme is 5-15% of the mass of the starch milk, and the pH is 4.0-4.5. Enzymatic hydrolysis at a temperature of 48-62 ° C, the enzymatic hydrolysis time is 36-60 h, to obtain an enzymatic hydrolysate;

The specific operation step of filtering the protein is as follows: after the double enzymatic hydrolysis is completed, the enzymatic hydrolysate is filtered, the filtration precision is 5-25 μm, and the filtration is carried out until the translucent value of the filtrate is more than 90%, that is, the deproteinized solution is obtained;

The specific operation step of the decolorization is: after the filtration of the protein is completed, the activated carbon particles are added to the deproteinized liquid, and the mass of the activated carbon particles is 0.1-1% of the mass of the filtrate, and the temperature is 65-70 ° C. Decolorization under the conditions of 30-60min, and then cyclic filtration to remove activated carbon particles, until the filtrate transmission value of 98% or more, that is, a decolorizing solution;

The specific operation step of the desalination is: after the decolorization is completed, the decolorizing liquid is ion-exchanged, and the conductivity of the ion exchange liquid is less than 50 us/cm, that is, the desalting liquid is obtained;

The specific operation step of the concentrated crystallization is as follows: after the purification is completed, the purification liquid is subjected to evaporation crystallization until the mass percentage of trehalose in the evaporation crystallization liquid is ≥60%, and then cooling and crystallization is performed, when the cooling is performed. When the temperature of the crystallization falls below 20 ° C, the cooled crystallization liquid is obtained;

The specific operation steps of the separation and drying to obtain the finished product are: after the concentrated crystallization is completed, the cooled crystallization liquid is centrifuged to obtain a wet product; and the wet product is dried to a water content of <1% to obtain the high content. Finished trehalose.

Further, in the (8) concentrated crystal, the cooling crystallization has a cooling rate of 4-6 ° C / h.

Further, the complex enzyme includes MThase (malt oligosaccharide-based trehalose hydrolase) and MTsase (malto-oligosaccharide-based trehalose synthase), and the mass ratio of the MThase to the MTsase is 2:1, The activity values of MThase and MTsase were both 1-20 U/g.

In the trehalose product prepared in the present application, the trehalose content is calculated according to the calculation formula of trehalose content in the national standard 23529-2009.

Beneficial effect

The invention has the advantages that: the product prepared by the invention has a trehalose content of more than 99.7%, and has good functionality; compared with the ordinary trehalose product, the usage amount of the same effect can be reduced by 2-5%, and the use can be reduced. The cost of the product; good water retention, used for baking can improve the bulkiness of the baked product, and for cosmetics can improve the moisture retention of the cosmetic; can effectively reduce the occurrence of Maillard reaction, and has strong color protection ability for fruits and vegetables; 2. The product of the invention has high yield, close to 100%, can improve the output of the enterprise and is beneficial to industrial production; 3. The product of the invention has a particle size of 30 mesh or less and 70% or more, and the particle size of 40 mesh or less accounts for more than 60%. More than 200% of the above 200 mesh; the particles are more uniform, faster than ordinary trehalose products, easy to use.

BEST MODE FOR CARRYING OUT THE INVENTION

High-content trehalose preparation method, which specifically comprises: (1) starch milk preparation, (2) liquefaction, (3) double enzymatic hydrolysis, (4) filtration to remove protein, (5) decolorization, (6) desalting, (7) Purification, (8) concentrated crystallization, (9) separation and drying;

(1) Preparation of starch milk: Take corn into water, the ratio of corn to water is 6.6:4.5, the temperature of soaking water is 50 °C, soaked until the seed coat of corn can be peeled off, soaked corn; filter water and soak corn The crushing is carried out to separate the seed coat to a whole grain amount of 5 grains/100 g to obtain crushed corn; the crushed corn is ground to remove the germ in the corn, and the amount of the corn germ in the polishing liquid is 2/100 ml, which is ground. Liquid; the slurry is separated by a disc, and the protein content in the slurry is 6% to obtain starch milk;

(2) Liquefaction: (1) After the preparation of the starch milk, the starch milk is concentrated to 26Be to obtain concentrated starch milk; the concentrated starch milk is liquefied, the liquefaction temperature is 115 ° C, and the liquefaction time is 20 min to obtain a liquefaction liquid;

(3) Double enzymatic hydrolysis: (2) After liquefaction is completed, a complex enzyme is added to the liquefaction solution. The complex enzyme includes MThase and MTsase. The mass ratio of MThase to MTsase is 2:1, and the activity of MThase and MTsase is 10U. /g; the mass of the composite enzyme is 10% of the mass of the starch milk, and the enzymatic hydrolysis is carried out under the conditions of pH 4.3 and temperature of 55 ° C, and the enzymatic hydrolysis time is 48 h to obtain an enzymatic hydrolysate;

(4) Filtration and deproteinization: (3) After the double enzymatic hydrolysis is completed, the enzymatic hydrolysate is filtered, the filtration precision is 15 μm, and the filtration value is 93% to the filtrate, and the deproteinized solution is obtained;

(5) Decolorization: (4) After the protein removal is completed, the activated carbon granules are added to the deproteinized solution. The mass of the activated carbon granules is 0.6% of the filtrate mass, and the color is decolorized for 45 minutes at a temperature of 68 ° C, and then the activated carbon is removed by circulation filtration. The particles, until the filtrate has a light transmission value of 99%, that is, a decolorizing liquid;

(6) Desalting: (5) After the decolorization is completed, ion exchange is performed on the decolorizing liquid until the conductivity of the ion exchange liquid is 40 us/cm, that is, the desalting liquid is obtained;

(7) Purification: (6) After the desalting is completed, the desalting solution is subjected to nanofiltration. The molecular weight cutoff of the nanofiltration membrane is 250 Da, and the mass percentage of trehalose in the nano filtrate is 99%; The filtrate is diluted to obtain a trehalose concentration of 20% in the diluted solution; the dilution liquid is chromatographically separated, and the chromatographic separation temperature is 70 ° C to obtain a purified liquid, and the mass percentage of trehalose in the purified liquid is 99.7%;

(8) Concentrated crystallization: (7) After the purification is completed, the purification liquid is subjected to evaporative crystallization until the mass percentage of trehalose in the evaporating crystallization liquid is 65%, and then cooling crystallization is performed, and the cooling rate of the cooling crystallization is 5 °C / h, when the temperature of the cooling crystallization is reduced to 15 ° C, the cooled crystallization liquid is obtained;

(9) Separation and drying: (8) After the concentrated crystallization is completed, the cooled crystallization liquid is centrifuged to obtain a wet product; the wet product is dried to a water content of 0.5% to obtain a high-content trehalose product.

In the present embodiment, the high content trehalose product has a trehalose content of 100.56%, a yield of 99.8%, a granule degree of 30 mesh or less, 70% or more, a granule degree of 40 mesh or less, 60% or more, and 200 mesh or more, 90% or more. More than %; good water retention, used for baking, the bulkiness of the baked product is high. After 5 days at 4 °C, the hardness value is 357, which can prolong the storage time. For cosmetics, the moisturizing ability of cosmetics is not added with trehalose. 1.6 times or so; the incidence of baking Maillard reaction can be reduced by more than 50%, the color protection ability of fruits and vegetables is strong, and the shelf life of fruits and vegetables can be prolonged.

Embodiments of the invention

Example 1 :

High-content trehalose preparation method, which specifically comprises: (1) starch milk preparation, (2) liquefaction, (3) double enzymatic hydrolysis, (4) filtration to remove protein, (5) decolorization, (6) desalting, (7) Purification, (8) concentrated crystallization, (9) separation and drying;

(1) Preparation of starch milk: Take corn soaked into water, the ratio of corn to water is 5:2, the temperature of soaking water is 40 °C, soaked until the seed coat of corn can be peeled off, get soaked corn; filter water and soak corn The crushing is carried out to separate the seed coat to a whole grain amount of 8 grains/100 g to obtain crushed corn; the crushed corn is ground to remove the germ in the corn, and the amount of the corn germ in the slurry is 3/100 ml, and the slurry is obtained. The polishing liquid is disc separated, and the protein content in the polishing liquid is 10% to obtain starch milk;

(2) Liquefaction: (1) After the preparation of the starch milk, the starch milk is concentrated to 15Be to obtain concentrated starch milk; the concentrated starch milk is liquefied, the liquefaction temperature is 110 ° C, and the liquefaction time is 15 min to obtain a liquefaction liquid;

(3) Double enzymatic hydrolysis: (2) After liquefaction is completed, complex enzyme is added to the liquefaction solution. The complex enzyme includes MThase and MTsase. The mass ratio of MThase to MTsase is 2:1, and the activity of MThase and MTsase is 1U. /g; the mass of the composite enzyme is 5% of the mass of the starch milk, and the enzymatic hydrolysis is carried out at a pH of 4.0 and a temperature of 48 ° C, and the enzymatic hydrolysis time is 60 h to obtain an enzymatic hydrolyzate;

(4) Filtration and deproteinization: (3) After the double enzymatic hydrolysis is completed, the enzymatic hydrolysate is filtered, the filtration precision is 5 μm, and the filtration value is 95% to the filtrate, and the deproteinized solution is obtained;

(5) Decolorization: (4) After the protein is removed by filtration, the activated carbon granules are added to the deproteinized solution. The mass of the activated carbon granules is 0.1% of the mass of the filtrate, and the temperature is desaturated for 30 minutes at 65 ° C, and then the activated carbon is removed by circulation filtration. The particles, until the filtrate has a light transmission value of 99% or more, that is, a decolorizing liquid;

(6) Desalting: (5) After the decolorization is completed, the decolorizing solution is ion-exchanged, and the conductivity of the ion exchange liquid is 45 us/cm, that is, the desalting liquid is obtained;

(7) Purification: (6) After the desalting is completed, the desalting solution is subjected to nanofiltration. The molecular weight cutoff of the nanofiltration membrane is 200 Da, and the mass percentage of trehalose in the nano filtrate is 98%; The filtrate is diluted to obtain a trehalose concentration of 15% in the diluted solution; the dilution liquid is chromatographically separated, and the chromatographic separation temperature is 65 ° C to obtain a purified liquid, and the mass percentage of trehalose in the purified liquid is 99.5%;

(8) Concentrated crystallization: (7) After the purification is completed, the purification liquid is subjected to evaporative crystallization until the mass percentage of trehalose in the evaporating crystallization liquid is 60%, and then cooling and crystallization is performed, and the temperature of the cooling crystallization is lowered. At 17 ° C, a cooled crystallization liquid is obtained;

(9) Separation and drying: (8) After the concentrated crystallization is completed, the cooled crystallization liquid is centrifuged to obtain a wet product; the wet product is dried to a water content of 0.8% to obtain a high-content trehalose product.

In this embodiment, the high content trehalose product has a trehalose content of 100.1%, a yield of 99.7%, a granule degree of 30 mesh or less, 70% or more, a particle size of 40 mesh or less, 60% or more, and 200 mesh or more. More than %; good water retention, used for baking, the bulkiness of the baked product is high. After 5 days at 4 °C, the hardness value is 372, which can prolong the storage time. For cosmetics, the moisturizing ability of cosmetics is not added with trehalose. 1.5 times; the incidence of baking Maillard reaction can be reduced by more than 50%, the color protection ability of fruits and vegetables is strong, and the shelf life of fruits and vegetables can be prolonged.

Example 2 :

High-content trehalose preparation method, which specifically comprises: (1) starch milk preparation, (2) liquefaction, (3) double enzymatic hydrolysis, (4) filtration to remove protein, (5) decolorization, (6) desalting, (7) Purification, (8) concentrated crystallization, (9) separation and drying;

(1) Preparation of starch milk: Take the corn soaked into water, the ratio of corn to water is 8:5, the temperature of the soaking water is 60 °C, soak the corn seed coat until it can be peeled off, get the corn soaked; filter the water and soak the corn The crushing is carried out until the granules are 2/100g to obtain the crushed corn; the crushed corn is ground (to remove the germ in the corn), and the amount of the corn germ in the slurry is 1/100 ml to obtain a polishing liquid; Separating the disc to a protein content of 3% in the slurry to obtain starch milk;

(2) Liquefaction: (1) After the preparation of the starch milk, the starch milk is concentrated to 130Be to obtain concentrated starch milk; the concentrated starch milk is liquefied, the liquefaction temperature is 120 ° C, and the liquefaction time is 25 min to obtain a liquefied liquid;

(3) Double enzymatic hydrolysis: (2) After liquefaction is completed, complex enzyme is added to the liquefaction solution. The complex enzyme includes MThase and MTsase. The mass ratio of MThase to MTsase is 2:1, and the activity of MThase and MTsase is 20U. /g; the mass of the composite enzyme is 15% of the mass of the starch milk, and the enzymatic hydrolysis is carried out at a pH of 4.5 and a temperature of 62 ° C, and the enzymatic hydrolysis time is 36 h to obtain an enzymatic hydrolyzate;

(4) Filtration and deproteinization: (3) After completion of the double enzymatic hydrolysis, the enzymatic hydrolysate is filtered, the filtration precision is 25 μm, and the filtration value is 95% to the filtrate, and the deproteinized solution is obtained;

(5) Decolorization: (4) After the protein removal is completed, the activated carbon granules are added to the deproteinized solution. The mass of the activated carbon granules is 1% of the filtrate mass, and the color is decolorized for 60 min at a temperature of 70 ° C, and then the activated carbon is removed by circulating filtration. The particles, until the filtrate has a light transmission value of 99%, that is, a decolorizing liquid;

(6) Desalting: (5) After the decolorization is completed, ion exchange is performed on the decolorizing liquid until the conductivity of the ion exchange liquid is 30 us/cm, that is, the desalting liquid is obtained;

(7) Purification: (6) After the desalting is completed, the desalting liquid is subjected to nanofiltration, the molecular weight cutoff of the nanofiltration membrane is 300 Da, and the mass percentage of trehalose in the nano filtrate is 99.5%; The filtrate is diluted to obtain a trehalose concentration of 25% in the diluted solution; the dilution liquid is chromatographically separated, and the chromatographic separation temperature is 75 ° C to obtain a purified liquid, and the mass percentage of trehalose in the purified liquid is 99.9%;

(8) Concentrated crystallization: (7) After the purification is completed, the purification liquid is subjected to evaporative crystallization until the mass percentage of trehalose in the evaporating crystallization liquid is 70%, and then cooling crystallization is performed, and the cooling rate of the cooling crystallization is 4 °C/h, when the temperature of the cooled crystallization is lowered to 16 ° C, a cooled crystallization liquid is obtained;

(9) Separation and drying: (8) After the concentrated crystallization is completed, the cooled crystallization liquid is centrifuged to obtain a wet product; the wet product is dried to a water content of 0.4% to obtain a high-content trehalose product.

In the present embodiment, the trehalose content in the high content trehalose product is 100.21%, the yield is 100.1%, the granulity is less than 30 mesh, accounting for more than 70%, the granulity is less than 40 mesh, accounting for more than 60%, and the above 200 mesh is 90%. More than %; good water retention, used for baking, the bulkiness of the baked product is high. After 5 days at 4 °C, the hardness value is 369, which can prolong the storage time. For cosmetics, the moisturizing ability of cosmetics is not added with trehalose. 1.4 times or so; the incidence of baking Maillard reaction can be reduced by more than 50%, the color protection ability of fruits and vegetables is strong, and the shelf life of fruits and vegetables can be prolonged.

Industrial applicability

Example 1 :

The ordinary trehalose product and the present invention were respectively dissolved in the homogenized pure water and prepared into a sample having a concentration of 1%, which were respectively named as a control group and a test group, and the trehalose content was measured by a liquid chromatograph under the same conditions. Analysis, analysis results are shown in Table 1.

Table 1 Results of two groups of trehalose analysis

Group	Trehalose content (%)
Control group	99.3
test group	101.2

It can be seen from Table 1 that the trehalose content of the test group is higher than that of the control group, and the trehalose content of the test group is 101.2%, indicating that the trehalose content in the present invention is higher than that of the ordinary trehalose product, and the functionality of the present invention is superior to that of the ordinary trehalose product.

Example 2 :

First, for cosmetic effects

The same mask was prepared, and the common trehalose product (the trehalose content of 98%) and the present invention (the trehalose content of 99.7%) of the mass ratio of 3% were added under the same conditions and the same amount, and the ordinary trehalose product was used. The mask was used as a control group, and the mask made by using the trehalose product of the present invention was used as a test group; the test group and the control group were placed at a temperature of 26 ° C and other environmental conditions were the same for 8 hours, and the moisture in the mask was detected by a rapid moisture meter. The results are shown in Table 2.

Table 2 Two groups of water test results

Group	Moisture (%)
Control group	2.5%
test group	12%

It can be seen from Table 2 that the water retention of the test group is higher than that of the control group, indicating that the invention can be used for cosmetics to improve the moisturizing ability of the product and reduce the rate of water dispersion loss.

Second, the effect of baking cakes

Making the same pastry, replacing 20-30% white sugar with ordinary trehalose product (havage content 98%) and the present invention (trehalose content 99.7%) under the same conditions and dosages, using ordinary seaweed The cake made from the sugar product was a control group, and the cake made using the trehalose product of the present invention was used as a test group; the test group and the control group were placed at a temperature of 4 ° C and other environmental conditions were the same for 5 days, and the texture analyzer was used for detection. The hardness of the control group and the test group are shown in Table 3.

Table 3 Two sets of hardness test results

Group	Hardness value (unit)
Control group	414,420
test group	352,361

It can be seen from Table 3 that the hardness of the test group is lower than that of the control group, indicating that the invention can be used for cake making to increase the bulkiness of the cake, and the aging speed of the cake with high loft is lowered, and the hardness value of the cake after the placement is decreased. Significant improvements have been made to extend the preservation time of the pastry.

Third, Maillard reaction

The ordinary trehalose product (havage content of 98%) and the present invention (trehalose content of 99.7%) are dissolved in the same solvent and prepared into a solution having a concentration of 20%, and the solution prepared from the ordinary trehalose product is a control group. The solution prepared by the invention was a test group, and a mass ratio of 1% proline was added to the control group and the test group, and the solution was fully dissolved. The control group and the test group were respectively placed in a water bath at 100 ° C, and the Maillard reaction was carried out after 30 minutes. The observation results are shown in Table 3.

Table 3 Test results of two groups of Maillard reaction

Group	Initial color (%)	Color after reaction (%)
Control group	0.003	0.021
test group	0.002	0.013

It can be seen from Table 3 that the chromaticity difference before and after the reaction of the test group is lower than that of the control group, indicating that the present invention can reduce the occurrence of Maillard reaction, and is used for color protection of fruits and vegetables, and has strong color protection ability.

Fourth, the dissolution rate

The same quality common trehalose product (98% trehalose content) and the present invention (jadose content 99.7%) were named as the control group and the test group, respectively, and the control group and the test group were respectively poured into the same amount of pure water. The dissolution time was recorded separately, and the results are shown in Table 4.

Table 4 Results of dissolution time in two groups

Group	Dissolution time
Control group	1min56s
test group	1min27s

It can be seen from Table 4 that the dissolution rate of the test group is faster than that of the control group, indicating that the present invention has a fast dissolution rate and is convenient to use.

Claims (5)

1. A method for preparing high-content trehalose, which comprises the steps of: (1) preparation of starch milk; (2) liquefaction; (3) double enzymatic hydrolysis; (4) filtration of protein; (5) decolorization; Desalting; (7) nanofiltration and chromatographic separation and purification; (8) concentrated crystallization; (9) separation and drying to obtain a finished product.
2. The method for preparing high-content trehalose according to claim 1, wherein the specific operation steps of the nanofiltration and chromatographic separation and purification are: first, nanofiltration of the desalting liquid obtained in the previous step, molecular sieve retention of the nanofiltration membrane The amount is 200-300 Da, and the mass percentage of trehalose in the nano filtrate is ≥98%; the nano filtrate is diluted with purified water to obtain a trehalose concentration in the diluent of 15-25%; The dilution is subjected to chromatographic separation, and the chromatographic separation temperature is 65-75 ° C to obtain the purified liquid, and the mass percentage of trehalose in the purified liquid is ≥99.5%.
3. The method for preparing high-content trehalose according to claim 2, wherein

   The specific operation steps of preparing the starch milk are: soaking corn into water, the ratio of the corn to the water is 5-8: 2-5, the temperature of the soaking water is 40-60 ° C, and soaking to the corn species The skin can be peeled off to obtain soaked corn; the moisture is filtered off and the soaked corn is crushed until the whole grain amount is <10 grains/100 g, and the crushed corn is obtained; the crushed corn is ground to remove the germ in the corn to grind The amount of corn germ in the liquid is less than 5 / 100ml, to obtain a polishing liquid; the polishing liquid is disc separated, and the protein content in the polishing liquid is ≤ 10%, to obtain the starch milk;

   The specific operation step of the liquefying is: after the preparation of the starch milk, the starch milk is concentrated to 15-30Be to obtain a concentrated starch milk; the concentrated starch milk is liquefied, the liquefaction temperature is 110-120 ° C, and the liquefaction time is 15-25 min, obtaining a liquefied liquid;

   The specific operation step of the double enzymatic hydrolysis is: after the liquefaction is completed, a complex enzyme is added to the liquefaction liquid, and the mass of the composite enzyme is 5-15% of the mass of the starch milk, and the pH is 4.0-4.5. Enzymatic hydrolysis at a temperature of 48-62 ° C, the enzymatic hydrolysis time is 36-60 h, to obtain an enzymatic hydrolysate;

   The specific operation step of filtering the protein is as follows: after the double enzymatic hydrolysis is completed, the enzymatic hydrolysate is filtered, the filtration precision is 5-25 μm, and the filtration is carried out until the translucent value of the filtrate is more than 90%, that is, the deproteinized solution is obtained;

   The specific operation step of the decolorization is: after the filtration of the protein is completed, the activated carbon particles are added to the deproteinized liquid, and the mass of the activated carbon particles is 0.1-1% of the mass of the filtrate, and the temperature is 65-70 ° C. Decolorization under the conditions of 30-60min, and then cyclic filtration to remove activated carbon particles, until the filtrate transmission value of 98% or more, that is, a decolorizing solution;

   The specific operation step of the desalination is: after the decolorization is completed, the decolorizing liquid is ion-exchanged, and the conductivity of the ion exchange liquid is less than 50 us/cm, that is, the desalting liquid is obtained;

   The specific operation step of the concentrated crystallization is as follows: after the purification is completed, the purification liquid is subjected to evaporation crystallization until the mass percentage of trehalose in the evaporation crystallization liquid is ≥60%, and then cooling and crystallization is performed, when the cooling is performed. When the temperature of the crystallization falls below 20 ° C, the cooled crystallization liquid is obtained;

   The specific operation steps of the separation and drying to obtain the finished product are: after the concentrated crystallization is completed, the cooled crystallization liquid is centrifuged to obtain a wet product; and the wet product is dried to a water content of <1% to obtain the high content. Finished trehalose.
4. The method for producing high-content trehalose according to claim 3, wherein in the (8) concentrated crystallization, the cooling crystallization has a cooling rate of 4-6 ° C / h.
5. The high-content trehalose preparation method according to any one of claims 2 to 4, wherein the composite enzyme comprises MThase and MTsase, and the mass ratio of the MThase to the MTsase is 2:1. The viability values of MThase and the MTsase were both 1-20 U/g.