Preparation method for ultrahigh-content malt syrup

Abstract

The invention relates to a preparation method for ultrahigh-content malt syrup, which includes the following steps: (1) grain starch as material is added with water and produced into slurry, the dry matter concentration of the slurry is regulated to be 20 to 30 percent, the pH value of the slurry is regulated to be 5.8 to 6.2, and thermostable amylase is added into the slurry; (2) a cooker is used for cooking the slurry under 108 DEG C to 110 DEG C for 5 to 6 minutes, so that starch paste is obtained, the starch paste is liquefied to be hydrolyzed, the liquefaction time is 30 to 150 minutes, and after the temperature is increased to kill enzyme, aqueous maltodextrin solution is obtained; (3) the pH value of the aqueous maltodextrin solution is regulated to 5.0 to 5.2, the aqueous maltodextrin solution is added with diastatic enzyme, the bienzyme method or the trienzyme method is adopted to saccharify the aqueous maltodextrin solution, the saccharification time is 50 to 60 hours, and after the temperature is increased to kill enzyme, the ultrahigh-content malt syrup is obtained. According to the preparation method, low-DE value maltodextrin without needing filtration can be stably obtained, more than 85 percent of maltose can be obtained, and the method has a good application prospect.

Description

technical field [0001] The invention belongs to the field of preparation of maltose syrup, in particular to a preparation method of ultra-high-content maltose syrup. Background technique [0002] In order to produce high-purity maltose syrup in the prior art, firstly, the content of maltose (DP2) in the saccharification liquid must be increased as much as possible, and secondly, the content of monosaccharides and oligosaccharides other than maltose (DP2) in the maltose syrup must be reduced. Summarizing the existing research, the following three methods are the most concentrated: (1) adding one or even two debranching enzymes to act together with β-amylase; (2) minimizing the liquefied glucose equivalent (DE value); (3) adding Subsequent treatment of maltose syrup is carried out in subsequent processes such as glucoamylase. With the maturity of the application technology of hydrolytic enzyme preparations, the first method is relatively commonly used. The third method is on...

AI Technical Summary

Problems solved by technology

The third method is only used as a supplementary means to reduce the content of maltotriose and other oligosaccharides and dextrins in the saccharification liquor

[0003] However, the second method, which is generally used in conjunction with the first method, is often difficult to operate due to the low DE value (often < 10), high viscosity of the liquefied liquid, and slow saccharification speed in the actual application of the current production enterprises. The reaction is difficult to complete, the filtration is difficult, etc.

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