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Dry preparation method of starch sugar

A technology for starch sugar and starch syrup, applied in the directions of sugar drying, sugar production, sucrose production, etc., can solve the problems of long heating time, reduced purity of high-purity products, high energy consumption, etc., achieve a high degree of automation and reduce production costs , the effect of improving production efficiency

Active Publication Date: 2010-07-14
BAOLINGBAO BIOLOGY
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0005] However, most of the current production and application of starch sugar in China are liquid products containing a certain amount of moisture, which is not conducive to transportation and storage, and a large amount of ineffective transportation volume and ineffective transportation tonnage caused by a large amount of moisture; storage takes up a lot of space and costs high
Due to various reasons such as the technology and equipment of the spray drying method, low-purity starch sugar products such as low-purity fructo-oligosaccharide cannot be produced by spray-drying; while high-purity fructo-oligosaccharide products can be produced by spray-drying. There are two major technical problems: one is that due to the high viscosity of fructooligosaccharide syrup, spray drying needs to add components that reduce the viscosity, resulting in another decrease in the purity of high-purity products; the other is that there is a serious sticking phenomenon in the spray drying method, which greatly reduces The yield and output rate of fructooligosaccharide powder keep the production cost high
[0006] Adopting the method of vacuum drying to prepare starch sugar also has the following disadvantages: one is that due to the high viscosity of starch sugar, the water content is not easy to volatilize, the heating time is long, and the energy consumption is large.
The second is that starch sugar is easy to change color at high temperature, which affects product quality

Method used

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  • Dry preparation method of starch sugar

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Experimental program
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Effect test

Embodiment 1

[0032] (1) Preparation of fructo-oligosaccharide syrup: sucrose was used as raw material to prepare fructo-oligosaccharide syrup. After decolorization, refining and concentration, fructo-oligosaccharide syrup with a concentration of 78wt% was obtained.

[0033] (2) Spray drying: add 15% dextrin to the fructooligosaccharide syrup obtained in step 1, and spray dry. The moisture content of the finished product is ≤5%.

[0034] (3) Pulverization: the product obtained in step 2 is pulverized by a direct classification pulverization method; the mesh number range of the obtained fructooligosaccharide powder is 40~80 orders.

Embodiment 2

[0036] (1) Preparation of fructo-oligosaccharide syrup: sucrose was used as raw material to prepare fructo-oligosaccharide syrup. After decolorization, refining and concentration, fructo-oligosaccharide syrup with a concentration of 78wt% was obtained.

[0037] (2) Vacuum drying: the fructo-oligosaccharide syrup obtained in step 1 is placed in a belt-type vacuum continuous low-temperature dryer with relevant parameters set, and dried. Among them, the drying temperature is 100-110°C, the vacuum degree is -0.085MPa, the running speed of the belt is 10cm / min-15cm / min, the drying time is 2.8h, and the moisture content of the product is ≤4%.

[0038] (3) Pulverization: the fructooligosaccharide cake product obtained in step 2 is pulverized by a direct classification pulverization method; the mesh number range of the obtained fructooligosaccharide powder is 40~80 orders.

Embodiment 3

[0040] (1) Preparation of maltose syrup: starch is used as raw material to make maltose syrup, which is decolorized, refined and concentrated to obtain maltose syrup with a concentration of 83 wt%.

[0041](2) Vacuum drying: place the maltose syrup obtained in step 1 in a belt-type vacuum continuous low-temperature vacuum dryer, and pass through the first drying zone, the second drying zone, the third drying zone and the cooling zone in sequence; through the first drying zone The time is 6 minutes, the temperature of the first drying zone is 140°C, the vacuum degree is -0.088MPa; the time of passing through the second drying zone is 1.2 hours, the temperature of the second drying zone is 90°C, and the vacuum degree is -0.06Mpa; The time for the third drying zone is 15 minutes, the temperature of the third drying zone is 105° C., and the vacuum degree is -0.08 MPa; the time for passing through the cooling zone is 20 minutes, and the temperature of the cooling zone is 10° C. Pro...

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Abstract

The invention relates to a dry preparation method of starch sugar, in particular to a method for preparing starch sugar powder by taking starch sugar syrup prepared by various techniques, belonging to the technical field of starch sugar powder preparation. The method comprises the following steps: (1) preparing starch sugar syrup; (2) vacuum drying; and (3) smashing. The invention has the beneficial effect: due to adopting a method of independent control by sections, the vacuum drying technique of starch sugar has high automation degree, easy realization of industrial production, high drying speed, energy saving, favourable product quality, favourable colour, low moisture content, easy storage and high sanitation cleanliness, production efficiency is improved, and probability in breeding bacteria is small.

Description

technical field [0001] The invention relates to a dry preparation method of starch sugar, which belongs to the technical field of preparation of starch sugar powder. It specifically relates to a method for preparing starch sugar powder with starch sugar syrup prepared by various techniques as raw material. Background technique [0002] Using the starch of grains and potatoes as raw materials, sugars extracted by acid method, acid enzymatic method or enzymatic method, including fructooligosaccharides, maltose, glucose, fructose, and isomaltooligosaccharides, etc. [0003] Fructose-oligosaccharides, also known as fructo-oligosaccharides, are kestose, kestetose, and fructooligosaccharides produced by combining 1 to 3 fructosyl groups with fructosyl groups in sucrose through β(2-1) glycosidic bonds. A mixture of five sugars, etc. The sweetness is 0.3-0.6 times that of sucrose. It not only maintains the pure sweetness of sucrose, but also has a refreshing sweetness than sucros...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C13F5/00C13B40/00
Inventor 刘宗利王乃强袁卫涛邵先豹王彩梅
Owner BAOLINGBAO BIOLOGY
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