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A technology of maltose syrup and preparation process, which is applied in the field of preparation of fermented maltose syrup, which can solve the problems of inaccurate enzyme additive dosage and reduce the preparation effect of maltose syrup, so as to improve the image and reputation, improve shopping satisfaction, and improve the overall effect Effect
Pending Publication Date: 2022-03-08
HUBEI DEANFU SUGAR INDUSTRY CO LTD
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[0003] In the existing fermented maltose syrup preparation process, most of the extra enzymes are added by the staff through human experience. The amount of enzyme added is relatively inaccurate, which reduces the preparation effect of maltose syrup
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Embodiment 1
[0028] see figure 1 , the present invention provides the following technical solutions: a preparation process of fermented maltose syrup, comprising the following steps:
[0029] S1: Add starch milk into the pulping container, add sodium carbonate into the pulping container, stir and mix with the stirring structure in the pulping container, adjust the pH value of the starch milk to an appropriate range through the pH sensor, and determine the pulping through the capacity sensor According to the content of starch milk in the container, add liquefaction enzyme into the slurry mixing container according to a certain ratio, stir and mix with the stirring structure in the slurry mixing container, adjust the starch milk to the conditions suitable for liquefaction, and send it to the jet liquefier;
[0030] S2: The jet liquefier sprays the starch milk through the jet port, the starch milk is in full contact with the steam, the steam heats up the starch milk quickly, opens the starch ...
Embodiment 2
[0046] The difference of this embodiment compared with embodiment 1 is:
[0047] Specifically, in step S1, the pH value of the starch milk is 6.0.
[0048] Specifically, in step S1, the addition ratio of starch milk and liquefying enzyme is 12:3.5.
[0049] Specifically, in step S3, the addition ratio of the liquefaction solution, pectinase and xylanase is 15:0.6:0.8.
[0050] Specifically, in step S3, the period of fermentation is 10 hours.
[0051] Specifically, in step S4, the pH value of the fermentation broth is 5.5.
[0052] Specifically, in step S4, the addition ratio of fermentation broth and glucoamylase is 2:0.5.
[0053] Specifically, in step S4, the predetermined content of the saccharified liquid is such that the maltose content reaches ≥ 70%.
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Abstract
The invention discloses a preparation technology of fermentation type malt syrup, and belongs to the technical field of malt syrup preparation, and the preparation technology comprises the following steps: S1, slurry mixing; s2, liquefying; s3, performing fermentation; s4, saccharifying; s5, decoloring; s6, filtering; s7, ion exchange; s8, performing concentration; and S9, performing filling, performing sealing, performing sorting, and performing packaging so as to obtain a malt syrup finished product. The content of starch milk, the content of liquefied liquid and the content of fermentation liquid are measured through the multiple capacity sensors respectively, and then liquefying enzyme, pectinase, xylanase and saccharifying enzyme are added according to a certain proportion according to the content of the starch milk, the content of the liquefied liquid and the content of the fermentation liquid respectively. According to the enzyme adding mode, the adding amount is accurate, the liquefaction effect of starch milk, the fermentation effect of liquefied liquid and the saccharification effect of fermentation liquid can be improved, and therefore the overall effect of malt syrup preparation can be improved.
Description
technical field [0001] The invention belongs to the technical field of maltose syrup preparation, and in particular relates to a preparation process of fermented maltose syrup. Background technique [0002] Maltose syrup is a maltose-based syrup made from high-quality corn starch and hydrolyzed by various enzymes. It has many advantages such as high cooking temperature, low freezing point, and anti-crystallization. It is often used in jams and jellies to prevent The crystallization of granulated sugar, high malt and good expandability, so it is also widely used in bread, pastry, beer, and also widely used in candy, beverage, prepared food, frozen food, condiment and other fields. [0003] In the existing fermented maltose syrup preparation process, most of the external enzymes are added by the staff through human experience. The amount of enzyme added is relatively inaccurate, which reduces the preparation effect of maltose syrup. Contents of the invention [0004] In ord...
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