CN107384985A - A kind of Mashing process of high concentration maltodextrin - Google Patents
A kind of Mashing process of high concentration maltodextrin Download PDFInfo
- Publication number
- CN107384985A CN107384985A CN201710855086.XA CN201710855086A CN107384985A CN 107384985 A CN107384985 A CN 107384985A CN 201710855086 A CN201710855086 A CN 201710855086A CN 107384985 A CN107384985 A CN 107384985A
- Authority
- CN
- China
- Prior art keywords
- reaction
- maltodextrin
- high concentration
- ultrasonic
- pressure
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- C12P19/02—Monosaccharides
-
- 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
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
-
- 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
- C12P19/20—Preparation of compounds containing saccharide radicals produced by the action of an exo-1,4 alpha-glucosidase, e.g. dextrose
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention belongs to food processing technology field, more particularly to a kind of Mashing process of high concentration maltodextrin, dispersant, and the quick pressure releasing after thermostatic ultrasonic infiltration and compressive reaction are added in the high concentration maltodextrin aqueous solution, obtains the pulverization of high concentration maltodextrin；Secondly, Pullulanase is put into the maltodextrin aqueous solution, adjusts pH, standing reaction after gradient ultrasonic reaction obtains first order reaction liquid；Then amyloglucosidase is added, adjusts pH, ultrasonic reaction and standing reaction obtain forerunner's saccharified liquid, high concentration saccharified liquid obtained after finally sterilizing reaction.Preparation method saccharification efficiency provided by the invention is high, and speed is fast, solves the problems such as current high concentration maltodextrin saccharification reaction rate is low, and equipment requirement is high, also solves the problems, such as that the easy particle agglomeration of high concentration maltodextrin hinders reaction.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of Mashing process of high concentration maltodextrin.
Background technology
Starch sugar is that for raw material, (starch contains with amyloid corn, wheat, oat, rice, potato and cassava etc. at present
Amount is in 60%-75%), the sugar products general name for reacting to obtain using acid system, acid-enzyme hydrolysis method or holoenzyme method.In twentieth century 40 years
Generation, Dale etc. achieve breakthrough in glucose syrup production technology, and they have used business in cornstarch hydrolytic process first
Product enzyme, makes it possible the industrialized production of starch sugar.China's rice and the history of malt sugaring 3,000 years, but compared to
Other countries, China's glucose industry put into hysteresis in terms of Technological research, and especially high-tech and high value added product is less.
Earlier 1800s chemist Kir.chhoff is not intended to be found that acid can be refined sugar with hydrolysis starch when testing.According to technique
Difference, the production method of starch sugar has three kinds of acid system, acid-enzyme hydrolysis method or holoenzyme method.In acid system, starch is acid hydrolysis first
Into products such as maltose, oligosaccharide, dextrin, then proceed to be decomposed into glucose.Many lack in traditional acid hydrolyzation technique be present
Point：(1) it is higher to the acidproof resistance to pressure request of equipment；(2) high to a feed quality requirements and inventory is small；(3) liquid glucose color
Pool is deeper, refines cumbersome and expensive；(4) glucose yield is low, no more than 90%；Therefore Acid hydrolysis technique is gradually by enzyme process
Hydrolysis is replaced.
Nineteen forties, acid-enzyme hydrolysis method start to rise.In acid-enzyme hydrolysis method, starch is first in the pressurization acid that pH is 1.5
Property under the conditions of be liquefied, then by glucoamylase hydrolysis turn into various oligosaccharide.Compared with acid system, acid-enzyme hydrolysis method have with
Lower advantage：(1) consumption acids are few, cost is low, and sour dosage is only the 20% of acid system；(2) reaction time is short, and the DE values of saccharified liquid compare
It is easily controlled；(3) liquid glucose lighter color, accessory substance is few, and quality is preferable.Although acid-enzyme hydrolysis method has certain improvement relative to acid system,
But still have many weak points, for example, it is high to equipment requirement, accessory substance is more, product is impure, refined cost is high and sweet taste
Deficiency etc..
After nineteen sixties, with use of the enzyme preparation in glucose industry, acid-enzyme hydrolysis method is gradually by two enzymes method
Substitution, turn into the main technique of various countries' production starch sugar.In two enzymes method, it is that starch is sized mixing gelatinization first, then utilizes liquid
Changing enzyme, initial hydrolysis is dextrin and oligosaccharide simultaneously by starch viscosity reduction, finally recycles glucoamylase and isomerase enzyme to solve
To different products.Two enzymes method reaction condition is gentle, small to equipment damage, and accessory substance is few, and product purity is high, has many excellent
Gesture.
Traditional two enzymes method starch sugar production technology is typically sized mixing using 25%-35% corn starch milk, causes industry
Upper production starch sugar needs substantial amounts of water.In fact, only have few part water to be consumed during enzyme reaction, big portion in liquid glucose
Water is divided to need to be evaporated, and required evaporated water can effectively be reduced by improving reaction system initial substrate concentration, and then reduce energy
Consumption, while high production intensity can also be carried on the basis of existing equipment.In addition, it is necessary to add in some fermentation manufacturing techniques
More than 40% liquid glucose, in traditional handicraft, the process of concentration substantially increases production cost.In order to reduce be concentrated by evaporation into
This, most viable method is to improve starch concentration.However, with the raising of starch concentration, the reaction rate that is saccharified can be caused
Changed with product component, therefore, the influence that research concentration is reacted starch saccharification is very necessary.
On the research of high concentration starch, report abroad.Suitable Ruian National Starch company ground in 2000
The enzyme method technique of a kind of single-phase (without obvious aqueous phase) is have issued, content of starch can reach more than 60% in the technique, but only
The starch for having about 60% is converted, and 40% starch still exists with graininess in addition, therefore is only suitable for doing the products such as adhesive.
Domestic research in terms of high concentration starch is simultaneously few.Cai Chuankang etc. is using 38% starch milk as substrate, in autocontrol water heater
It is middle using Thermostable α-Amylase can effective hydrolysis starch, obtain the higher product of sugared concentration.Gift magnitude is opened into substrate
Mesophilicα-diastase and Thermostable α-Amylase are with the addition of simultaneously, result of the test shows, its liquid glucose is dense under optimum process condition
Spend for 469g/L, but starch concentration is only 37%, initial starch breast concentration still has greatly improved space.Xu Hongxian etc.
Take uncooked corn flour No-steaming technics to carry out thick mash fermentation to 31% corn flour, also have one to high concentration starch liquefacation and saccharification
Determine directive significance.American researcher mixes starch and enzyme liquid first in twin (double) screw extruder using wheaten starch as substrate,
Then mixture is liquefied in batch reactor, it is this although this method can hydrolyze 50%-70% starch milk
Extrusion thing can form very sticky pastel under higher solid content, cause filtering in further processing
The problems such as difficult.Vander Veen et al. also used extrusion in starch enzymatic liquefaction, when solid content is carried by 35%
When height is to 65%, the accordingly increase by 17% of equipment production intensity, but because extruding causes enzyme activity loss serious in course of reaction.
The content of the invention
For the problems of the prior art, the present invention provides a kind of Mashing process of high concentration maltodextrin, there is provided system
Preparation Method saccharification efficiency is high, and speed is fast, and it is low to solve current high concentration maltodextrin saccharification reaction rate, equipment requirement height etc.
Problem, also solve the problems, such as that the easy particle agglomeration of high concentration maltodextrin hinders reaction.
To realize above technical purpose, the technical scheme is that：A kind of Mashing process of high concentration maltodextrin, its
Feature is that its step is as follows：
Step 1, dispersant will be added in the high concentration maltodextrin aqueous solution, thermostatic ultrasonic infiltration 20-35min, is mixed
Heshui solution；
Step 2, mixed aqueous solution is added in pressure-resistant seal container, heated sealed 1-3h, constant temperature 2-4h, then quickly let out
Normal pressure is depressed into, obtains the pulverization maltodextrin aqueous solution；
Step 3, the maltodextrin aqueous solution of pulverization is put into reactor, regulation pH is 4.5, adds Pullulanase and enters
Row gradient ultrasonic reaction 4-5h, constant temperature and pressure stand 10-12h, obtain first order reaction liquid；
Step 4, amyloglucosidase is added into one-level saccharified liquid, regulation pH is 4.5, and ultrasonic agitation is uniformly laggard
Row ultrasonic reaction 10-14h, reaction 2-4h is stood, obtains forerunner's saccharified liquid；
Step 5, forerunner's saccharified liquid is subjected to sterilizing reaction 30-60min, obtains high concentration saccharified liquid.
Preferably, the solid content of the step 1 middle and high concentration maltodextrin aqueous solution is 55-70%.
Preferably, the dispersant in the step 1 uses food-grade polyethylene pyrrolidones, the addition of the dispersant
Measure as 1-3mg/L.
Preferably, the temperature of the thermostatic ultrasonic reaction in the step 1 is 50-70 DEG C, supersonic frequency 1.5-
3.5kHz。
Preferably, the heated sealed reaction in the step 2 is 120-150 DEG C, the pressure is 10-20MPa, described
Thermostat temperature is 140 DEG C, and the speed of the quick pressure releasing is 5-8MPa/min.
Preferably, the addition of the Pullulanase in the step 3 is 40-50U/g, the gradient of the Pullulanase surpasses
Phonoresponse uses constant temperature water bath ultrasonic reaction, and the temperature of ultrasonic reaction is 55-65 DEG C, and the frequency of the gradient ultrasonic reaction changes
Such as following table：
| Supersonic frequency | Ultrasonic time |
| 100-150MHz | 5-10min |
| 50-60MHz | 20-30min |
| 300-500kHz | 60-70min |
| 100-120kHz | 120-130min |
| 20-40kHz | Remaining time |
As an improvement, the gradient ultrasonic reaction is as follows using interval ultrasonic reaction, spacer process：
Preferably, the temperature that the constant temperature and pressure in the step 3 is stood is 60-65 DEG C, pressure 0.3-0.5MPa.
Preferably, the addition of the amyloglucosidase in the step 4 is 20-30U/g, the ultrasonic agitation
Frequency is 3-6kHz, and the ultrasonic agitation time is 10-20min, and the frequency of the ultrasonic reaction is 10-15kHz, the dwell temperature
For 50-60 DEG C.
Preferably, the temperature of the sterilizing reaction in the step 5 is 120-150 DEG C, sterilization pressure 2-5MPa.
The present invention adds dispersant in the high concentration maltodextrin aqueous solution, and after thermostatic ultrasonic infiltration and compressive reaction
Quick pressure releasing, obtain the pulverization of high concentration maltodextrin；Secondly, Pullulanase is put into the maltodextrin aqueous solution, adjusted
PH, reaction is stood after gradient ultrasonic reaction and obtains first order reaction liquid；Then amyloglucosidase is added, adjusts pH, ultrasound is anti-
Forerunner's saccharified liquid should be obtained with reaction is stood, high concentration saccharified liquid is obtained after finally sterilizing reaction.
Step 1 accelerates dissolving of the dispersant in water by way of ultrasound, forms the aqueous solution, while the mode of thermostatic ultrasonic
It in dispersant to maltodextrin, can will reach infiltration effect while the circulation effect of high concentration maltodextrin is ensured
Fruit.
For step 2 in closed pressure vessel, the water in high concentration maltodextrin is converted into water by the mode of heated sealed
Vapour, pressure system is formed, so that energy is acted on to maltodextrin, then quick pressure releasing, by the energy of maltodextrin internal layer
Abrupt release forms force of explosion, realizes the pulverization of maltodextrin using caused impulsive force, while maltodextrin is reunited shape
Into junction and crack at destroy, reach the purpose of fragmentation, at the same time dispersant can snap action to maltodextrin table
Face, dispersion is combined to form, prevent the bonding of maltodextrin.
Step 3 adds Pullulanase in the maltodextrin aqueous solution, adjusts pH, and saccharification is formed using the mode of gradient ultrasound
Reaction system, the ultrasonic power of gradient ultrasound is consistent with the viscosity B coefficent trend of the maltodextrin aqueous solution, in high viscosity environment
Under, supersonic frequency is improved, breaks the adhesion of maltodextrin, and by Pullulanase rapid dispersion to maltodextrin particle surface,
Form saccharification reaction；Ultrasound can crush the weak adhesion of maltodextrin, add mass transfer velocity, ensure Pullulanase
It is scattered, increase catalytic reaction area, the catalytic efficiency of Pullulanase is promoted to most preferably, while ultrasonic reaction can improve general Shandong
The vigor of blue enzyme, so as to improve saccharification efficiency.
Step 4 adds amyloglucosidase in one-level saccharified liquid, and dual-enzyme system, profit are formed with the Pullulanase of residual
Acted synergistically between amyloglucosidase and Pullulanase to improve enzymatic effect, while be aided with low frequency and continuously surpass
Phonoresponse, the vigor of enzyme is effectively promoted, increases effect of mass transmitting, heat power and contact-impact probability are improved, so as to improve
Saccharification efficiency.
Step 5 carries out quick sterilization by the way of high pressure-temperature, obtains high concentration saccharified liquid.
Ultrasonic reaction, which can be formed, can cause three kinds of effects：Mechanism, heat effect and cavitation；Cavitation master
To be made up of three phases：The generation of micro-bubble, become big and rupture；It is molten after ul-trasonic irradiation is in maltodextrin solution
Liquid can generate thousands of micro-bubble, i.e. cavitation bubble due to vibration.Cavitation bubble is in ultrasonic compressional to (compressional wave is in solid, liquid, gas
Can be produced in tri-state, shear wave only produces in solids) negative pressuren zone growth caused by propagation, and closed in zone of positive pressure.This
Under rapid alternate positive and negative pressure, cavitation bubble is stretched and compressed, and eventually rupture suddenly, tens MPas of generation are even up to a hundred
MPa pressure.This huge instantaneous pressure can be destroyed maltodextrin surface, add response area, so that bottom
Thing and enzyme molecule are more easy to contact.At the same time, the appearance of depression, hole and slight crack allows enzyme molecule to enter in maltodextrin
Portion, improve enzymolysis efficiency.
From the above, it can be seen that the present invention possesses advantages below：
1. preparation method saccharification efficiency provided by the invention is high, speed is fast, solves current high concentration maltodextrin saccharification
The problems such as reaction rate is low, and equipment requirement is high, also solve the problems, such as that the easy particle agglomeration of high concentration maltodextrin hinders reaction.
2. the present invention, will using force of explosion caused by quick pressure releasing using high compression swelling as the dissociation field of force in the controllable field of force
The high concentration maltodextrin pulverized particles of reunion.
3. the present invention pastes sugared particle surface using gradient ultrasound as catalytic way, by Pullulanase peptizaiton to malt,
By the ultrasonic clutch energy of strength, solve the problems, such as that the saccharification efficiency that the high viscosity of high concentration maltodextrin is brought is low.
4. the present invention can be ensured contact of the Pullulanase with maltodextrin particle, be improved using compartment gradient ultrasound
Reaction stability.
5. the present invention forms dual-enzyme system by amyloglucosidase and remaining Pullulanase, more agreed with using it
PH conditions and temperature conditionss, most have ready conditions it is lower form synergy, and mixing and promotion under ultrasound condition accelerate
Be saccharified speed, improves saccharification efficiency.
Embodiment
The present invention is described in detail with reference to following embodiment, but any restriction is not done to the claim of the present invention.
Embodiment 1
A kind of Mashing process of high concentration maltodextrin, is characterized in, its step is as follows：
Step 1, dispersant will be added in the high concentration maltodextrin aqueous solution, thermostatic ultrasonic infiltration 20min, obtains mixing water
Solution；
Step 2, mixed aqueous solution is added in pressure-resistant seal container, heated sealed 1h, constant temperature 2h, then quick pressure releasing is extremely
Normal pressure, obtain the pulverization maltodextrin aqueous solution；
Step 3, the maltodextrin aqueous solution of pulverization is put into reactor, regulation pH is 4.5, adds Pullulanase and enters
Row gradient ultrasonic reaction 4h, constant temperature and pressure stand 10h, obtain first order reaction liquid；
Step 4, amyloglucosidase is added into one-level saccharified liquid, regulation pH is 4.5, and ultrasonic agitation is uniformly laggard
Row ultrasonic reaction 10h, reaction 2h is stood, obtains forerunner's saccharified liquid；
Step 5, forerunner's saccharified liquid is subjected to sterilizing reaction 30min, obtains high concentration saccharified liquid.
The solid content of the step 1 middle and high concentration maltodextrin aqueous solution is 55%.
Dispersant in the step 1 uses food-grade polyethylene pyrrolidones, and the addition of the dispersant is 1mg/
L。
The temperature of thermostatic ultrasonic reaction in the step 1 is 50 DEG C, supersonic frequency 1.5kHz.
Heated sealed reaction in the step 2 is 120 DEG C, and the pressure is 10MPa, and the thermostat temperature is 140 DEG C,
The speed of the quick pressure releasing is 5MPa/min.
The addition of Pullulanase in the step 3 is 40U/g, and the gradient ultrasonic reaction of the Pullulanase uses water
Thermostatic ultrasonic reaction is bathed, the temperature of ultrasonic reaction is 55 DEG C, the frequency change such as following table of the gradient ultrasonic reaction：
The temperature that constant temperature and pressure in the step 3 is stood is 60 DEG C, pressure 0.3MPa.
The addition of amyloglucosidase in the step 4 is 20U/g, and the frequency of the ultrasonic agitation is 3kHz,
The ultrasonic agitation time is 10min, and the frequency of the ultrasonic reaction is 10kHz, and the dwell temperature is 50 DEG C.
The temperature of sterilizing reaction in the step 5 is 120 DEG C, sterilization pressure 2MPa.
Embodiment 2
A kind of Mashing process of high concentration maltodextrin, is characterized in, its step is as follows：
Step 1, dispersant will be added in the high concentration maltodextrin aqueous solution, thermostatic ultrasonic infiltration 35min, obtains mixing water
Solution；
Step 2, mixed aqueous solution is added in pressure-resistant seal container, heated sealed 3h, constant temperature 4h, then quick pressure releasing is extremely
Normal pressure, obtain the pulverization maltodextrin aqueous solution；
Step 3, the maltodextrin aqueous solution of pulverization is put into reactor, regulation pH is 4.5, adds Pullulanase and enters
Row gradient ultrasonic reaction 5h, constant temperature and pressure stand 12h, obtain first order reaction liquid；
Step 4, amyloglucosidase is added into one-level saccharified liquid, regulation pH is 4.5, and ultrasonic agitation is uniformly laggard
Row ultrasonic reaction 14h, reaction 4h is stood, obtains forerunner's saccharified liquid；
Step 5, forerunner's saccharified liquid is subjected to sterilizing reaction 60min, obtains high concentration saccharified liquid.
The solid content of the step 1 middle and high concentration maltodextrin aqueous solution is 70%.
Dispersant in the step 1 uses food-grade polyethylene pyrrolidones, and the addition of the dispersant is 3mg/
L。
The temperature of thermostatic ultrasonic reaction in the step 1 is 70 DEG C, supersonic frequency 3.5kHz.
Heated sealed reaction in the step 2 is 150 DEG C, and the pressure is 20MPa, and the thermostat temperature is 140 DEG C,
The speed of the quick pressure releasing is 8MPa/min.
The addition of Pullulanase in the step 3 is 50U/g, and the gradient ultrasonic reaction of the Pullulanase uses water
Thermostatic ultrasonic reaction is bathed, the temperature of ultrasonic reaction is 65 DEG C, the frequency change such as following table of the gradient ultrasonic reaction：
The temperature that constant temperature and pressure in the step 3 is stood is 65 DEG C, pressure 0.5MPa.
The addition of amyloglucosidase in the step 4 is 30U/g, and the frequency of the ultrasonic agitation is 6kHz,
The ultrasonic agitation time is 20min, and the frequency of the ultrasonic reaction is 15kHz, and the dwell temperature is 60 DEG C.
The temperature of sterilizing reaction in the step 5 is 150 DEG C, sterilization pressure 5MPa.
Embodiment 3
A kind of Mashing process of high concentration maltodextrin, is characterized in, its step is as follows：
Step 1, dispersant will be added in the high concentration maltodextrin aqueous solution, thermostatic ultrasonic infiltration 25min, obtains mixing water
Solution；
Step 2, mixed aqueous solution is added in pressure-resistant seal container, heated sealed 2h, constant temperature 3h, then quick pressure releasing is extremely
Normal pressure, obtain the pulverization maltodextrin aqueous solution；
Step 3, the maltodextrin aqueous solution of pulverization is put into reactor, regulation pH is 4.5, adds Pullulanase and enters
Row gradient ultrasonic reaction 5h, constant temperature and pressure stand 11h, obtain first order reaction liquid；
Step 4, amyloglucosidase is added into one-level saccharified liquid, regulation pH is 4.5, and ultrasonic agitation is uniformly laggard
Row ultrasonic reaction 12h, reaction 3h is stood, obtains forerunner's saccharified liquid；
Step 5, forerunner's saccharified liquid is subjected to sterilizing reaction 40min, obtains high concentration saccharified liquid.
The solid content of the step 1 middle and high concentration maltodextrin aqueous solution is 60%.
Dispersant in the step 1 uses food-grade polyethylene pyrrolidones, and the addition of the dispersant is 2mg/
L。
The temperature of thermostatic ultrasonic reaction in the step 1 is 60 DEG C, supersonic frequency 2.5kHz.
Preferably, the heated sealed reaction in the step 2 is 130 DEG C, the pressure is 15MPa, the constant temperature temperature
Spend for 140 DEG C, the speed of the quick pressure releasing is 6MPa/min.
The addition of Pullulanase in the step 3 is 45U/g, and the gradient ultrasonic reaction of the Pullulanase uses water
Thermostatic ultrasonic reaction is bathed, the temperature of ultrasonic reaction is 60 DEG C, the frequency change such as following table of the gradient ultrasonic reaction：
| Supersonic frequency | Ultrasonic time |
| 120MHz | 8min |
| 55MHz | 25min |
| 400kHz | 65min |
| 110kHz | 125min |
| 30kHz | Remaining time |
The temperature that constant temperature and pressure in the step 3 is stood is 63 DEG C, pressure 0.4MPa.
The addition of amyloglucosidase in the step 4 is 25U/g, and the frequency of the ultrasonic agitation is 4kHz,
The ultrasonic agitation time is 15min, and the frequency of the ultrasonic reaction is 11kHz, and the dwell temperature is 55 DEG C.
The temperature of sterilizing reaction in the step 5 is 130 DEG C, sterilization pressure 3MPa.
Embodiment 4
A kind of Mashing process of high concentration maltodextrin, is characterized in, its step is as follows：
Step 1, dispersant will be added in the high concentration maltodextrin aqueous solution, thermostatic ultrasonic infiltration 25min, obtains mixing water
Solution；
Step 2, mixed aqueous solution is added in pressure-resistant seal container, heated sealed 2h, constant temperature 3h, then quick pressure releasing is extremely
Normal pressure, obtain the pulverization maltodextrin aqueous solution；
Step 3, the maltodextrin aqueous solution of pulverization is put into reactor, regulation pH is 4.5, adds Pullulanase and enters
Row gradient ultrasonic reaction 4h, constant temperature and pressure stand 11h, obtain first order reaction liquid；
Step 4, amyloglucosidase is added into one-level saccharified liquid, regulation pH is 4.5, and ultrasonic agitation is uniformly laggard
Row ultrasonic reaction 11h, reaction 3h is stood, obtains forerunner's saccharified liquid；
Step 5, forerunner's saccharified liquid is subjected to sterilizing reaction 50min, obtains high concentration saccharified liquid.
The solid content of the step 1 middle and high concentration maltodextrin aqueous solution is 65%.
Dispersant in the step 1 uses food-grade polyethylene pyrrolidones, and the addition of the dispersant is 2mg/
L。
The temperature of thermostatic ultrasonic reaction in the step 1 is 55 DEG C, supersonic frequency 2.0kHz.
Heated sealed reaction in the step 2 is 130 DEG C, and the pressure is 13MPa, and the thermostat temperature is 140 DEG C,
The speed of the quick pressure releasing is 6MPa/min.
The addition of Pullulanase in the step 3 is 40-50U/g, and the gradient ultrasonic reaction of the Pullulanase is adopted
With constant temperature water bath interval ultrasonic reaction, the temperature of ultrasonic reaction is 55-65 DEG C, and the frequency change of the gradient ultrasonic reaction is as follows
Table：
The temperature that constant temperature and pressure in the step 3 is stood is 61 DEG C, pressure 0.4MPa.
The addition of amyloglucosidase in the step 4 is 23U/g, and the frequency of the ultrasonic agitation is 5kHz,
The ultrasonic agitation time is 12min, and the frequency of the ultrasonic reaction is 12kHz, and the dwell temperature is 55 DEG C.
The temperature of sterilizing reaction in the step 5 is 140 DEG C, sterilization pressure 4MPa.
Embodiment 5
A kind of Mashing process of high concentration maltodextrin, is characterized in, its step is as follows：
Step 1, dispersant will be added in the high concentration maltodextrin aqueous solution, thermostatic ultrasonic infiltration 30min, obtains mixing water
Solution；
Step 2, mixed aqueous solution is added in pressure-resistant seal container, heated sealed 2h, constant temperature 2h, then quick pressure releasing is extremely
Normal pressure, obtain the pulverization maltodextrin aqueous solution；
Step 3, the maltodextrin aqueous solution of pulverization is put into reactor, regulation pH is 4.5, adds Pullulanase and enters
Row gradient ultrasonic reaction 4h, constant temperature and pressure stand 11h, obtain first order reaction liquid；
Step 4, amyloglucosidase is added into one-level saccharified liquid, regulation pH is 4.5, and ultrasonic agitation is uniformly laggard
Row ultrasonic reaction 11h, reaction 3h is stood, obtains forerunner's saccharified liquid；
Step 5, forerunner's saccharified liquid is subjected to sterilizing reaction 50min, obtains high concentration saccharified liquid.
The solid content of the step 1 middle and high concentration maltodextrin aqueous solution is 65%.
Dispersant in the step 1 uses food-grade polyethylene pyrrolidones, and the addition of the dispersant is 2mg/
L。
The temperature of thermostatic ultrasonic reaction in the step 1 is 55 DEG C, supersonic frequency 3.0kHz.
Heated sealed reaction in the step 2 is 140 DEG C, and the pressure is 16MPa, and the thermostat temperature is 140 DEG C,
The speed of the quick pressure releasing is 6MPa/min.
The addition of Pullulanase in the step 3 is 47U/g, and the gradient ultrasonic reaction of the Pullulanase uses water
Constant temperature interval ultrasonic reaction is bathed, the temperature of ultrasonic reaction is 58 DEG C, the frequency change such as following table of the gradient ultrasonic reaction：
The temperature that constant temperature and pressure in the step 3 is stood is 64 DEG C, pressure 0.4MPa.
The addition of amyloglucosidase in the step 4 is 25U/g, and the frequency of the ultrasonic agitation is 5kHz,
The ultrasonic agitation time is 15min, and the frequency of the ultrasonic reaction is 13kHz, and the dwell temperature is 55 DEG C.
The temperature of sterilizing reaction in the step 5 is 140 DEG C, sterilization pressure 3MPa.
Embodiment 6
A kind of Mashing process of high concentration maltodextrin, is characterized in, its step is as follows：
Step 1, dispersant will be added in the high concentration maltodextrin aqueous solution, thermostatic ultrasonic infiltration 30min, obtains mixing water
Solution；
Step 2, mixed aqueous solution is added in pressure-resistant seal container, heated sealed 3h, constant temperature 4h, then quick pressure releasing is extremely
Normal pressure, obtain the pulverization maltodextrin aqueous solution；
Step 3, the maltodextrin aqueous solution of pulverization is put into reactor, regulation pH is 4.5, adds Pullulanase and enters
Row gradient ultrasonic reaction 5h, constant temperature and pressure stand 10h, obtain first order reaction liquid；
Step 4, amyloglucosidase is added into one-level saccharified liquid, regulation pH is 4.5, and ultrasonic agitation is uniformly laggard
Row ultrasonic reaction 13h, reaction 4h is stood, obtains forerunner's saccharified liquid；
Step 5, forerunner's saccharified liquid is subjected to sterilizing reaction 60min, obtains high concentration saccharified liquid.
The solid content of the step 1 middle and high concentration maltodextrin aqueous solution is 70%.
Dispersant in the step 1 uses food-grade polyethylene pyrrolidones, and the addition of the dispersant is 3mg/
L。
The temperature of thermostatic ultrasonic reaction in the step 1 is 65 DEG C, supersonic frequency 3.0kHz.
Heated sealed reaction in the step 2 is 140 DEG C, and the pressure is 18MPa, and the thermostat temperature is 140 DEG C,
The speed of the quick pressure releasing is 7MPa/min.
The addition of Pullulanase in the step 3 is 45U/g, and the gradient ultrasonic reaction of the Pullulanase uses water
Constant temperature interval ultrasonic reaction is bathed, the temperature of ultrasonic reaction is 60 DEG C, the frequency change such as following table of the gradient ultrasonic reaction：
The temperature that constant temperature and pressure in the step 3 is stood is 65 DEG C, pressure 0.5MPa.
The addition of amyloglucosidase in the step 4 is 30U/g, and the frequency of the ultrasonic agitation is 6kHz,
The ultrasonic agitation time is 10min, and the frequency of the ultrasonic reaction is 14kHz, and the dwell temperature is 55 DEG C.
The temperature of sterilizing reaction in the step 5 is 145 DEG C, sterilization pressure 4MPa.
Comparative example
Comparative example is used as saccharification side using Pullulanase and amyloglucosidase as catalyzing enzyme using traditional two enzymes method
Method, wherein, the solid content of the high concentration maltodextrin aqueous solution is 70%, and using the catalyzing enzyme of identical usage amount, it is compared
Data such as following table：
It can be drawn through comparing, using method provided by the invention compared with traditional two enzymes method, the output capacity of glucose obtains
Raising is arrived, the reaction time shortens, while the purity of glucose also improves.
In summary, the present invention has advantages below：
1. preparation method saccharification efficiency provided by the invention is high, speed is fast, solves current high concentration maltodextrin saccharification
The problems such as reaction rate is low, and equipment requirement is high, also solve the problems, such as that the easy particle agglomeration of high concentration maltodextrin hinders reaction.
2. the present invention, will using force of explosion caused by quick pressure releasing using high compression swelling as the dissociation field of force in the controllable field of force
The high concentration maltodextrin pulverized particles of reunion.
3. the present invention pastes sugared particle surface using gradient ultrasound as catalytic way, by Pullulanase peptizaiton to malt,
By the ultrasonic clutch energy of strength, solve the problems, such as that the saccharification efficiency that the high viscosity of high concentration maltodextrin is brought is low.
4. the present invention can be ensured contact of the Pullulanase with maltodextrin particle, be improved using compartment gradient ultrasound
Reaction stability.
5. the present invention forms dual-enzyme system by amyloglucosidase and remaining Pullulanase, more agreed with using it
PH conditions and temperature conditionss, most have ready conditions it is lower form synergy, and mixing and promotion under ultrasound condition accelerate
Be saccharified speed, improves saccharification efficiency.
It is understood that above with respect to the specific descriptions of the present invention, it is merely to illustrate the present invention and is not limited to this
Technical scheme described by inventive embodiments.It will be understood by those within the art that still the present invention can be carried out
Modification or equivalent substitution, to reach identical technique effect；As long as meet use needs, all protection scope of the present invention it
It is interior.
Claims (10)
- A kind of 1. Mashing process of high concentration maltodextrin, it is characterised in that：Its step is as follows：Step 1, dispersant will be added in the high concentration maltodextrin aqueous solution, thermostatic ultrasonic infiltration 20-35min, obtains mixing water Solution；Step 2, mixed aqueous solution is added in pressure-resistant seal container, heated sealed 1-3h, constant temperature 2-4h, then quick pressure releasing is extremely Normal pressure, obtain the pulverization maltodextrin aqueous solution；Step 3, the maltodextrin aqueous solution of pulverization is put into reactor, regulation pH is 4.5, adds Pullulanase and carries out ladder Ultrasonic reaction 4-5h is spent, constant temperature and pressure stands 10-12h, obtains first order reaction liquid；Step 4, amyloglucosidase is added into one-level saccharified liquid, regulation pH is 4.5, is surpassed after ultrasonic agitation is uniform Phonoresponse 10-14h, reaction 2-4h is stood, obtains forerunner's saccharified liquid；Step 5, forerunner's saccharified liquid is subjected to sterilizing reaction 30-60min, obtains high concentration saccharified liquid.
- A kind of 2. Mashing process of high concentration maltodextrin according to claim 1, it is characterised in that：In the step 1 The solid content of the high concentration maltodextrin aqueous solution is 55-70%.
- A kind of 3. Mashing process of high concentration maltodextrin according to claim 1, it is characterised in that：In the step 1 Dispersant use food-grade polyethylene pyrrolidones, the addition of the dispersant is 1-3mg/L.
- A kind of 4. Mashing process of high concentration maltodextrin according to claim 1, it is characterised in that：In the step 1 Thermostatic ultrasonic reaction temperature be 50-70 DEG C, supersonic frequency 1.5-3.5kHz.
- A kind of 5. Mashing process of high concentration maltodextrin according to claim 1, it is characterised in that：In the step 2 Heated sealed reaction be 120-150 DEG C, the pressure be 10-20MPa, and the thermostat temperature is 140 DEG C, the quick pressure releasing Speed be 5-8MPa/min.
- A kind of 6. Mashing process of high concentration maltodextrin according to claim 1, it is characterised in that：In the step 3 The addition of Pullulanase be 40-50U/g, the gradient ultrasonic reaction of the Pullulanase uses constant temperature water bath ultrasonic reaction, The temperature of ultrasonic reaction is 55-65 DEG C, the frequency change such as following table of the gradient ultrasonic reaction：
- A kind of 7. Mashing process of high concentration maltodextrin according to claim 6, it is characterised in that：The gradient ultrasound Reaction is as follows using interval ultrasonic reaction, spacer process：
- A kind of 8. Mashing process of high concentration maltodextrin according to claim 1, it is characterised in that：In the step 3 Constant temperature and pressure stand temperature be 60-65 DEG C, pressure 0.3-0.5MPa.
- A kind of 9. Mashing process of high concentration maltodextrin according to claim 1, it is characterised in that：In the step 4 The addition of amyloglucosidase be 20-30U/g, the frequency of the ultrasonic agitation is 3-6kHz, and the ultrasonic agitation time is 10-20min, the frequency of the ultrasonic reaction is 10-15kHz, and the dwell temperature is 50-60 DEG C.
- A kind of 10. Mashing process of high concentration maltodextrin according to claim 1, it is characterised in that：In the step 5 Sterilizing reaction temperature be 120-150 DEG C, sterilization pressure 2-5MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710855086.XA CN107384985A (en) | 2017-09-20 | 2017-09-20 | A kind of Mashing process of high concentration maltodextrin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710855086.XA CN107384985A (en) | 2017-09-20 | 2017-09-20 | A kind of Mashing process of high concentration maltodextrin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107384985A true CN107384985A (en) | 2017-11-24 |
Family
ID=60351015
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710855086.XA Pending CN107384985A (en) | 2017-09-20 | 2017-09-20 | A kind of Mashing process of high concentration maltodextrin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107384985A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110551779A (en) * | 2019-09-11 | 2019-12-10 | 安徽焕发生物科技有限公司 | F42 fructose processing technology |
| CN115044428A (en) * | 2022-06-23 | 2022-09-13 | 华润雪花啤酒（中国）有限公司 | Beer saccharification system device and control method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102603978A (en) * | 2012-01-19 | 2012-07-25 | 大连工业大学 | cellulose based water-absorbing and oil-absorbing material and preparation method thereof |
| WO2015017869A1 (en) * | 2013-08-01 | 2015-02-05 | Novozymes A/S | Process for the enzymatic conversion of lignocellulosic biomass |
| CN105925550A (en) * | 2016-06-23 | 2016-09-07 | 福州大学 | Method for preparing isomaltooligosaccharides from alpha-glucosidase through synchronous saccharification and glucoside conversion |
| CN106498005A (en) * | 2017-01-03 | 2017-03-15 | 华南理工大学 | Polyvinylpyrrolidone improves the method that lignocellulose digests saccharification yield |
| CN106906266A (en) * | 2017-04-19 | 2017-06-30 | 吉林省农业科学院 | A kind of utilization alpha amylase prepares the method and Fructus Hordei Germinatus oligose alcohol of Fructus Hordei Germinatus oligose alcohol |
-
2017
- 2017-09-20 CN CN201710855086.XA patent/CN107384985A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102603978A (en) * | 2012-01-19 | 2012-07-25 | 大连工业大学 | cellulose based water-absorbing and oil-absorbing material and preparation method thereof |
| WO2015017869A1 (en) * | 2013-08-01 | 2015-02-05 | Novozymes A/S | Process for the enzymatic conversion of lignocellulosic biomass |
| CN105925550A (en) * | 2016-06-23 | 2016-09-07 | 福州大学 | Method for preparing isomaltooligosaccharides from alpha-glucosidase through synchronous saccharification and glucoside conversion |
| CN106498005A (en) * | 2017-01-03 | 2017-03-15 | 华南理工大学 | Polyvinylpyrrolidone improves the method that lignocellulose digests saccharification yield |
| CN106906266A (en) * | 2017-04-19 | 2017-06-30 | 吉林省农业科学院 | A kind of utilization alpha amylase prepares the method and Fructus Hordei Germinatus oligose alcohol of Fructus Hordei Germinatus oligose alcohol |
Non-Patent Citations (4)
| Title |
|---|
| 曲世洋: "酶法糖化高浓度麦芽糊精的研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 胡松青等: "功率超声对溶液性质的影响", 《应用声学》 * |
| 陈洪章等: "《生物质生化转化技术》", 31 October 2012, 冶金工业出版社 * |
| 韩东太等: "《金属氧化物-尼龙1010复合材料热力学性能与摩擦热行为研究》", 31 May 2013, 中国矿业大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110551779A (en) * | 2019-09-11 | 2019-12-10 | 安徽焕发生物科技有限公司 | F42 fructose processing technology |
| CN115044428A (en) * | 2022-06-23 | 2022-09-13 | 华润雪花啤酒（中国）有限公司 | Beer saccharification system device and control method thereof |
| CN115044428B (en) * | 2022-06-23 | 2024-06-11 | 华润雪花啤酒（中国）有限公司 | System device for saccharification of beer and control method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103060400B (en) | Porous starch and joint preparation method for liquid glucose used for fermentation thereof | |
| EP1613729A1 (en) | Mash viscosity reduction | |
| JP2013542746A (en) | Method and apparatus for mixing lignocellulosic material with enzyme | |
| CN107384985A (en) | A kind of Mashing process of high concentration maltodextrin | |
| CN102660882A (en) | Method for producing cellulose and fuel ethanol by dissolving plant straw with solvent | |
| CN105368878A (en) | Method for producing alcohol by using manihot esculenta crantz as raw material | |
| CN103952452A (en) | Method for preparing environment-friendly high-purity isomaltooligosaccharide | |
| CN102250964B (en) | Production technology of starchiness raw material alcohol | |
| CN103642877B (en) | A kind of enzyme-added extruding crack rice produce starch syrup technique | |
| RU2425892C2 (en) | Maltose syrup production method | |
| CN110885867A (en) | Production process of corn starch syrup | |
| CN203715645U (en) | High-pressure jet continuous liquefier for maltose and glucose syrup processing | |
| CN107502634A (en) | A kind of preparation method of maltodextrin | |
| CN106520879B (en) | Method for efficiently co-producing cyclodextrin and rice protein from rice processing byproducts | |
| CN107723323A (en) | A kind of gradient preparation method of superhigh maltose syrup | |
| CN107557411A (en) | A kind of preparation method of superhigh maltose syrup | |
| CN111057731A (en) | High-purity isomaltose hypgather and preparation method thereof | |
| RU2407798C1 (en) | Method of alcohol production | |
| CN104232694A (en) | Preparation process of energy conservation and environmental protection alcohol | |
| CN116162670A (en) | Starch saccharification method | |
| CN107502635A (en) | A kind of preparation method of low DE value maltodextrin | |
| CN110551779A (en) | F42 fructose processing technology | |
| CN110628843A (en) | Preparation process of oligomeric maltose syrup with maltotetraose content of more than or equal to 60 percent | |
| CN112831390B (en) | Method for producing saccharified sweet liquid and acid liquid | |
| WO2016110867A1 (en) | Preparation of ethanol by continuous fermentation process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171124 |