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Preparation method of wheat hydrolyzed malt extract

A wheat and wheat soaking technology, applied in food preparation, protein food processing, food science and other directions, can solve the problems of difficult filtration, hinder wheat and other problems, and achieve the effect of good hydrolysis effect and convenient filtration.

Inactive Publication Date: 2005-01-26
郭岩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Wheat, corn, and soybeans are the most important agricultural products in my country. At present, there are many deep-processing technologies for corn and soybeans, while wheat, especially wheat, is more complex in composition. It contains a lot of gluten, non-starch polysaccharides (such as pentosan, xylan, etc.) ), non-starch polysaccharides account for about 3.5% of the total weight, so it is very difficult to filter in the deep processing of wheat, and the problem of difficult filtration has always hindered the development of deep processing of wheat. At present, it can only be limited to processing flour, feed, starch, wheat Malt, Flour Etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The method for preparing wheat hydrolyzed malt extract by external enzymatic method provided in this example, the hydrolysis method of this example is to use 100% wheat as raw material to produce wheat hydrolyzed malt extract, 30 tons of wheat are screened, pulverized by a hammer mill, and it is enough to reach 20 meshes. When mixing pulp, the ratio of material to water is 1:3, and the pH value of acid adjustment is 6.0; add neutral protease (amount of 100 units / g raw material), high temperature resistant liquefaction enzyme (amount of 30 units / g raw material); pentosanase (amount of 100 units / g raw material); the temperature of the feed liquid is gradually increased from 45°C to 78°C at a rate of 1°C per minute, of which 49°C stays for 120 minutes, 58°C for 60 minutes, 65°C for 60 minutes, and 78°C for 30 minutes Minutes, spray liquefaction at 105°C and maintain for 1 hour, cool down to 55°C, add neutral protease (amount of 30 units / gram of raw material), fungal amylase...

Embodiment 2

[0028] The method for preparing wheat hydrolyzed malt extract by external enzymatic method provided in this example, the hydrolysis method of this example is: using wheat as raw material to produce wheat hydrolyzed malt extract, screening 30 tons of wheat, pulverizing with a humidifying pulverizer, and the ratio of material to water during pulping It is 1:8, and the acid pH value is adjusted to 6.5; add protease (amount of 100 units / gram raw material), high temperature resistant α-amylase (amount of 100 units / gram raw material), pentosanase (amount of 150 units / gram raw material) β-amylase (amount of 100 units / g raw material), 10% wheat malt; the temperature is gradually increased from 45°C to 100°C at a rate of 1°C per minute, of which 51°C stays for 60 minutes, 58°C stays for 120 minutes, 65°C Stay at ℃ for 120 minutes, stay at 78℃ for 30 minutes; boil and liquefy at 100℃ and maintain for 1 hour; cool down to 70℃; filter with a common diatomite filter; wheat hydrolyzed malt e...

Embodiment 3

[0030] The method for preparing wheat hydrolyzed malt extract with internal and external enzymes provided in this example adopts the internal and external enzyme series method. The hydrolysis method in this example is: use 30 tons of wheat, soak in water at 15°C for 8 hours and add caustic soda to make the soaking water pH8 .0, intermittent spraying for 48 hours during water cutoff, second soaking for 8 hours, and intermittent use of a suction fan to provide oxygen to ensure the dew point rate of the barley is 30%; use a grinding wheel to grind the barley, try to make the barley husks broken and not broken , act as a filter medium, and add 4.0ppm of gibberellin; when adjusting the reward, the ratio of material to water is 1:4, and the pH value of the acid is 6.5; the temperature is gradually increased from 15°C to 78°C at a rate of 1°C every two minutes, Among them, stay at 25°C for 1 hour, stay at 48°C for 8 hours, stay at 56°C for 1 hour, stay at 63°C for 1 hour, and stay at ...

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Abstract

The invention provides a preparation method of wheat hydrolyzed malt extract which comprises the steps of, screening wheat raw material, disintegrating, beating, liquefying, saccharifying, filtering, wherein the liquefaction phase can be added with maxilase, fire resistant alpha-amylase, prolease 1, polysaccharase.

Description

technical field [0001] The invention relates to a deep processing technology of wheat, in particular to a preparation method of wheat hydrolyzed malt essence. Background technique [0002] Wheat, corn, and soybeans are the most important agricultural products in my country. At present, there are many deep-processing technologies for corn and soybeans, while wheat, especially wheat, is more complex in composition. It contains a lot of gluten, non-starch polysaccharides (such as pentosan, xylan, etc.) ), non-starch polysaccharides account for about 3.5% of the total weight, so it is very difficult to filter in the deep processing of wheat, and the problem of difficult filtration has always hindered the development of deep processing of wheat. At present, it can only be limited to processing flour, feed, starch, wheat Malt, flour essence, etc. It is difficult to find professional papers on wheat hydrolysis from relevant scientific journals and websites, and more researches are m...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23L7/104
Inventor 沈旨英
Owner 郭岩
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