Method for preparing cerealose or maltose syrup with crushed rice enzyme method

Abstract

The invention discloses a method for preparing cerealose or maltose syrup with a crushed rice enzyme method, comprising the following steps: adding water in crushed rice for washing and immersing, carrying out pulp refining, regulating the pH value of the slurry, adding thermostable alfa-amylase to carry out two times continuous injection liquefaction, keeping warm to obtain the emulsion; adjusting the temperature of the emulsion to 55-60 DEG C, regulating the pH value to 5.0-5.6, adding beta-amylase to carry out saccharification to obtain a sacchariferous liquor with the DE value of more than 40 and the maltose content of more than 40% even 50%, and processing the sacchariferous liquor to obtain a maltose syrup product; or after adjusting the temperature of the emulsion to 55-60 DEG C, regulating the pH value to 5.2-5.7, adding crushed malt with stirring to carry out saccharification until the DE value of the material exceeds 40%, and filtering and condensing the sacchariferous liquor to obtain a cerealose product. The prepared products can be edible directly, and can be used as raw material for processing cake, candy and other Chinese traditional food and as carbon source of a microbe medium.

Description

technical field [0001] The present invention relates to the preparation of maltose or maltose syrup, in particular to a method of preparing maltose syrup by enzymatic method and malt and enzymatic method by using the scrap by-products produced in the production process of rice flour as raw materials. method. Background technique [0002] China is the largest rice producer in the world. Rice is the most important food crop in southern my country, mainly composed of starch (87-90%), protein (6-10%) and fat (1.0-1.5%), except for direct consumption In addition, it is also processed into various rice products. In my country's annual rice output, early indica rice accounts for about 25%. Due to the long-term neglect of the improvement of early indica rice varieties and the influence of planting seasons and climate conditions, the quality of early indica rice in my country is poor, mainly manifested in poor rice taste, high broken rice rate and chalky rate, and poor commercial ap...

AI Technical Summary

Problems solved by technology

Because the rice starch granules are small and have a tight structure, the particle size ranges from 2 to 10 μm, and the average particle size is 4.0 to 6.0 μm. The gelatinization temperature is very high, and it is less likely to be gelatinized by heat, and the rice flour aggregates after grinding through a 60-mesh sieve , mainly composed of protein bodies wrapped with multiple rice starch granules, most of which are more than 20-30 μm, and a considerable part is more than 100 μm, even more than 150 μm. This kind of rice flour aggregates hinders the heating, gelatinization, dispersion and a- The hydrolysis of amylase is easy to produce "insoluble starch granules", which affects the quality of liquefied liquid and the utilization rate of rice raw materials, making liquefaction difficult

[0008] Rice crushed material is the same as rice, composed of two main components, starch and protein, with high starch content. The starch and protein molecules in the starch and protein molecules have gone through the process of heating, gelatinization, retrogradation aging, drying and other structural and texture reorganization processes. The aggregation state of the supermolecules is different from that of the original rice and original starch granules. The dispersing, entanglement and starch gelatinization and bonding effects of rice powder, the aggregate size of rice crushed material is larger, the strength is more compact, forming a structure resistant to amylase enzymolysis, and its liquefaction is more difficult than (water-milled) rice flour, thus hindering the subsequent saccharification