阅读说明：本技术 一种低粘度、高麦芽四糖含量低聚麦芽糖浆的制备方法 (Preparation method of low-viscosity high-maltotetraose-content oligomeric maltose syrup ) 是由 刘宗利 李克文 张俊瑶 栾庆民 薛雅莺 孔刘娟 徐虹 高义国 王红霞 于 2020-04-27 设计创作，主要内容包括：本发明公开了一种低粘度、高麦芽四糖含量低聚麦芽糖浆的制备方法,具体方法为淀粉加水调浆,调节pH值至5.8～6.0,并加入耐高温α-淀粉酶,经两次喷射液化制备DE值为10～15％的液化液,降温至45～65℃,调节pH值至4.5~5.5,加入麦芽四糖酶和普鲁兰酶进行酶转化反应40~60h,得糖化液,糖化液经脱色、离子交换、浓缩,得低聚麦芽糖浆。本发明通过采用高DE值(10~15)的麦芽糊精作为糖化反应的底物,在一定程度上降低了糖化反应底物的平均相对分子量,从而使得最终产物的粘度降低,进一步改善了产品品质。(The invention discloses a preparation method of low-viscosity high-maltotetraose content oligomeric maltose syrup, which comprises the following specific steps of adding water into starch for size mixing, adjusting the pH value to 5.8-6.0, adding high-temperature resistant α -amylase, preparing a liquefied solution with a DE value of 10-15% through two times of spraying and liquefying, cooling to 45-65 ℃, adjusting the pH value to 4.5-5.5, adding maltotetraose and pullulanase for enzyme conversion reaction for 40-60 hours to obtain a saccharified solution, and decoloring, ion exchanging and concentrating the saccharified solution to obtain the oligomeric maltose syrup.)

1. A method for preparing low-viscosity high-maltotetraose content oligomeric maltose syrup is characterized by comprising the following steps:

(1) adding water into starch for size mixing, adjusting the pH value to 5.8-6.0, adding high-temperature resistant α -amylase, and performing two-time spray liquefaction to prepare a liquefied solution with the DE value of 10-15%;

(2) cooling the liquefied liquid obtained in the step (1) to 45-65 ℃, adjusting the pH value to 4.5-5.5, adding maltotetraose and pullulanase, and performing an enzyme conversion reaction for 40-60 hours to obtain a saccharified liquid;

(3) and (3) decoloring, ion exchanging and concentrating the saccharified liquid obtained in the step (2) to obtain the oligomeric maltose syrup.

2. The preparation method according to claim 1, wherein the starch slurry in the step (1) is 17% by mass.

3. The preparation method according to claim 1, wherein the α -amylase in the step (1) has an enzyme activity of 2-4 × 10⁷U/L liquid dosage form.

4. The method according to claim 3, wherein 0.05-0.3 Lα -amylase is added to each ton of starch in step (1).

5. The method according to claim 1, wherein the two-time spray liquefaction temperature in the step (1) is 105-115 ℃ and 115-125 ℃ respectively, and the time is 30min.

6. The preparation method according to claim 1, wherein the primary spray liquefaction in step (1) is performed, and then the temperature is maintained for 80-90 min, and then the secondary spray liquefaction is performed.

7. The method according to claim 1, wherein the activity of the maltotetraose enzyme in the step (2) is 0.5 to 1 × 10⁶The enzyme activity of the pullulanase in the liquid dosage form of U/L is 1-2 × 10⁶U/L liquid dosage form.

8. The method according to claim 7, wherein the amount of the maltetraose added in step (2) is 0.3 to 0.5L/ton of starch, and the amount of the pullulanase added is 0.8 to 1L/ton of starch.

Technical Field

The invention belongs to the technical field of synthesis of malto-oligosaccharide, and particularly relates to a preparation method of low-viscosity and high-malto-tetrasaccharide-content malto-oligosaccharide syrup.

Background

The maltotetraose is a glucose tetramer connected by α -l, 4 glycosidic bonds, is a novel maltooligosaccharide, is widely applied to industries such as food, health care products, cosmetics, medicines and the like, partially replaces cane sugar by the maltotetraose in food, reduces the sweetness of the food under the condition of not influencing the taste or flavor, has high moisture retention in the food, and shows less harmful Maillard reaction products because of lower contents of glucose and maltose.

Maltotetraose generally cannot be obtained by simple acid or enzymatic hydrolysis, but must be prepared by hydrolyzing starch with a specific maltotetraamylase. The first research in the world of japan, etc. has led to some success, and a few products have already been produced in large quantities. At present, much research is done on the production of maltose and glucose in China, but the research on maltotetraose is relatively small.

Chinese patent CN109234329A discloses a preparation method of high-purity maltotetraose and co-production limit dextrin, wherein α -amylase with high temperature resistance is added into starch slurry, the temperature is raised to 115-130 ℃, a stirring reaction is carried out, the temperature is reduced to obtain liquefied liquid with the DE value of 1-5, the maltotetraose is added into the liquefied liquid, the stirring reaction is carried out at the temperature of 50-70 ℃, and then refining is carried out to obtain maltotetraose and limit dextrin, wherein the content of the maltotetraose is 49.6-50.8%.

In conclusion, the development of a preparation method of the low-viscosity high-maltotetraose content low-malt syrup is of great significance.

Disclosure of Invention

Aiming at the problems of high viscosity and low maltotetraose content in the production of the maltotetraose in the prior art, the invention discloses a preparation method of the low-viscosity high-maltotetraose-content maltotetraose, the viscosity of the maltotetraose produced by the method is obviously reduced, and the mass content of the maltotetraose is higher than 50%.

The invention is realized by the following technical scheme:

a method for preparing low-viscosity high-maltotetraose content oligomeric maltose syrup comprises the following steps:

(1) adding water into starch for size mixing, adjusting the pH value to 5.8-6.0, adding high-temperature resistant α -amylase, and performing two-time spray liquefaction to prepare a liquefied solution with the DE value of 10-15%;

(2) cooling the liquefied liquid prepared in the step (1) to 45-65 ℃, adjusting the pH value to 4.5-5.5, adding maltotetraose and pullulanase, and performing enzyme conversion reaction for 40-60 hours to obtain a saccharified liquid;

(3) and (3) decoloring, ion exchanging and concentrating the saccharified liquid obtained in the step (2) to obtain the oligomeric maltose syrup.

Preferably, the mass percentage of the starch slurry in the step (1) is 17%.

Preferably, the α -amylase in the step (1) has enzyme activity of 2-4 × 10⁷U/L liquid dosage form.

Preferably, 0.05-0.3 Lα -amylase is added into each ton of starch in the step (1).

Preferably, the two-time injection liquefaction temperature in the step (1) is 105-115 ℃ and 115-125 ℃ respectively, and the time is 30min.

Preferably, in the step (1), after primary injection liquefaction, heat preservation is carried out for 80-90 min, and then secondary injection liquefaction is carried out.

Preferably, the activity of the maltotetrazyme in the step (2) is 0.5-1 × 10⁶The enzyme activity of the pullulanase in the liquid dosage form of U/L is 1-2 × 10⁶U/L liquid dosage form.

Preferably, the addition amount of the maltotetraose in the step (2) is 0.3-0.5L/ton of starch, and the addition amount of the pullulanase is 0.8-1L/ton of starch.

Advantageous effects

According to the invention, maltodextrin with a high DE value (10-15) is used as a substrate of saccharification reaction, so that the average relative molecular weight of the substrate of the saccharification reaction is reduced to a certain extent, the viscosity of a final product is reduced, and the product quality is further improved.

Detailed Description

In order to make the technical solutions of the present invention better understood, the following description is provided clearly and completely, and other similar embodiments obtained by those skilled in the art without creative efforts shall fall within the protection scope of the present application based on the embodiments in the present application.

The liquid α -amylase enzyme activity in the following examples and comparative examples was 3 × 10⁷U/L, liquid maltotetrazyme activity is 8 × 10⁵U/L, the enzyme activity of liquid pullulanase is 1 × 10⁶U/L。