阅读说明：本技术 一种玉米淀粉糖浆的生产工艺 (Production process of corn starch syrup ) 是由 冯炳洪 伍伯良 李惠安 连泽彪 王斌 *** 罗江华 陈怡君 于 2019-12-04 设计创作，主要内容包括：本发明涉及一种玉米淀粉糖浆的生产工艺,涉及糖浆生产的技术领域,其包括调浆、液化、层流维持、糖化、初步过滤、有机膜过滤以及浓缩成品步骤制备出玉米淀粉糖浆。本发明通过在调浆步骤利用生产余热将温度升高至60～65℃,到达玉米淀粉的临界耐热温度,在此温度下,玉米淀粉不会糊化,由60～65℃升高至液化阶段所需的103～115℃,中间的温度差小,所需要的升温时间短,这一过程复合分解反应少,副产物少,液化效果好。(The invention relates to a production process of corn starch syrup, which relates to the technical field of syrup production and comprises the steps of size mixing, liquefaction, laminar flow maintenance, saccharification, primary filtration, organic membrane filtration and finished product concentration to prepare the corn starch syrup. According to the invention, the temperature is raised to 60-65 ℃ by using production waste heat in the size mixing step, the temperature reaches the critical heat-resistant temperature of the corn starch, the corn starch cannot be gelatinized at the temperature, the temperature is raised from 60-65 ℃ to 103-115 ℃ required in the liquefaction stage, the temperature difference between the two temperatures is small, the required temperature rise time is short, the composite decomposition reaction in the process is less, the byproducts are less, and the liquefaction effect is good.)

1. A production process of corn starch syrup is characterized by comprising the following steps: the method specifically comprises the following steps:

step 1, size mixing: the corn starch and the water are mixed according to the mass ratio of 1: 1-1.5, adding the mixture into a slurry mixing tank, fully stirring, adjusting the pH value of the mixed slurry to 5.4-6.1 after uniformly stirring, adding a liquefying enzyme, uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.005-0.015% of the mass of the corn starch, raising the temperature of the system to 60-65 ℃ to obtain corn starch milk, and then conveying the corn starch milk into a spraying buffer tank for later use;

step 2, liquefaction: injecting the corn starch milk to a flash tank through a steam liquefaction injector for flash evaporation, controlling the injection temperature to be 103-115 ℃, controlling the injection time to be 5-10 min, controlling the temperature of the flash tank to be 95-100 ℃ through a vacuum cooling system, controlling the flash time to be 5-10 min, finishing the flash evaporation, and conveying the corn starch milk to a buffer tank;

step 3, laminar flow maintenance: adding the liquefying enzyme into the buffer tank again, wherein the adding amount of the liquefying enzyme is 0.01-0.02% of the mass of the corn starch, adjusting the pH value to be 5.4-6.1, then conveying the corn starch milk into a laminar flow column for heat preservation and liquefaction, and preserving the heat for 30-90 min at the temperature of 90-95 ℃;

step 4, saccharification: conveying the starch milk subjected to heat preservation liquefaction in the step 3 into a saccharification tank, adding saccharifying enzyme for saccharification treatment, wherein the adding amount of the saccharifying enzyme is 0.02-0.03% of the mass of the corn starch, the saccharification temperature is controlled at 60-65 ℃, and the saccharification time is 40-60 hours;

step 5, primary filtration: keeping the temperature of the saccharification tank at the temperature of the saccharification step, standing, floating light residues to the upper layer of the syrup, precipitating heavy residues to the lower layer of the syrup, and leading out the syrup from the saccharification tank;

and 6, organic membrane filtration: filtering the syrup again through an organic membrane;

and 7, concentrating a finished product: and 6, conveying the syrup filtered by the organic membrane in the step 6 to an evaporator for concentration, and then conveying the syrup to a storage tank for storage for later use.

2. The process for producing corn starch syrup according to claim 1, wherein the liquefying enzyme used in the step 1 and the step 3 is α -high temperature amylase.

3. The process for producing corn starch syrup according to claim 1, wherein the saccharifying enzyme used in step 4 comprises at least one of β -amylase and pullulanase.

4. The production process of the corn starch syrup according to claim 3, wherein the mass ratio of the β -amylase to the pullulanase is 1: 1-2.

5. The process for the production of corn starch syrup according to claim 1, wherein: and (3) circulating the heat in the flash tank in the step (2) to the size mixing tank in the step (1).

6. The process for the production of corn starch syrup according to claim 1, wherein: the aperture of the organic membrane in the step 6 is 0.22 um.

7. The process for the production of corn starch syrup according to claim 1, wherein: the method specifically comprises the following steps:

step 1, size mixing: the corn starch and the water are mixed according to the mass ratio of 1: adding the mixture into a size mixing tank according to the mass ratio of 1.4, fully stirring, adjusting the pH value of the mixed size to 5.7 after uniformly stirring, adding liquefying enzyme, uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.012 percent of the mass of the corn starch, raising the temperature of the system to 62 ℃ to obtain corn starch milk, and then conveying the corn starch milk into a jet buffer tank for later use;

step 2, liquefaction: injecting the corn starch milk to a flash tank through a steam liquefaction injector for flash evaporation, controlling the injection temperature at 110 ℃, the injection time at 8min, controlling the temperature of the flash tank at 95 ℃ through a vacuum cooling system, controlling the flash time at 10min, and after the flash evaporation is finished, conveying the corn starch milk to a buffer tank;

step 3, laminar flow maintenance: adding the liquefying enzyme into the buffer tank again, wherein the adding amount of the liquefying enzyme is 0.015 percent of the mass of the corn starch, adjusting the pH value to be 5.5, then conveying the corn starch milk into a laminar flow column for heat preservation and liquefaction, and preserving the heat for 60min at the heat preservation temperature of 95 ℃;

step 4, saccharification: conveying the heat-preserved liquefied starch liquid obtained in the step 3 to a saccharification tank, adding saccharifying enzyme for saccharification treatment, wherein the adding amount of the saccharifying enzyme is 0.02% of the mass of the corn starch, the saccharification temperature is controlled at 62 ℃, and the saccharification time is 60 hours;

step 5, primary filtration: controlling the temperature of the saccharification tank at 62 ℃, standing, floating light residues to the upper layer of the syrup, precipitating heavy residues to the lower layer of the syrup, and leading out the syrup from the saccharification tank;

and 6, organic membrane filtration: filtering the syrup again through an organic membrane;

and 7, concentrating a finished product: and 6, conveying the syrup filtered by the organic membrane in the step 6 to an evaporator for concentration, and then conveying the syrup to a storage tank for storage for later use.

Technical Field

The invention relates to the technical field of syrup production, in particular to a production process of corn starch syrup.

Background

At present, sugar in our country is in a situation of short supply and demand, and beet sugar and cane sugar far cannot meet the requirements of people. The corn is one of the main crops in China, has high yield and easy storage and transportation, has the starch content of 73.2 percent, and is particularly suitable to be used as a sugar-making raw material. With the development of scientific technology, the corn enzyme method sugar manufacturing technology has been widely applied to the sugar manufacturing industry, and the production of corn starch syrup can relieve the sugar eating tension of China and is a good way for deep processing of corn.

Chinese patent with the publication number of CN101353681B discloses a method for preparing nitrogenous starch syrup for fermentation by a decorticated and degermed corn flour multienzyme method, which comprises the following steps of (1) degreasing, (2) size mixing, (3) liquefying, (4) saccharifying, (5) protein conversion, (6) adding filter aid and active carbon for filtering and concentrating, and finally obtaining nutrient elements required by microbial fermentation such as abundant hydrolyzed protein, α -amino nitrogen and the like, and adding a proper and abundant carbon source, thereby simplifying the process flow of fermentation application.

The above prior art solutions have the following drawbacks: liquefaction is a process of gelatinizing starch and hydrolyzing the starch into dextrin, oligosaccharide and the like by using liquefying enzyme, so that the viscosity of the starch is reduced, and the fluidity is increased. The corn starch is used as an economic thickener, the viscosity is increased when the corn starch is heated, the stability of particles is poor under the independent action of high pressure and heating, the starch can be gelatinized, the phenomenon of polarized light cross disappearance occurs, starch molecules are damaged, the viscosity is reduced, the liquefaction is insufficient, the composite decomposition reaction is more, byproducts are increased, and the quality of the corn starch syrup is influenced.

Disclosure of Invention

The invention aims to provide a production process of corn starch syrup, which utilizes production waste heat to combine with a double-flow heat exchange pretreatment mode to carry out critical disintegration on corn starch granules, and immediately introduces a specific enzyme preparation to carry out catalytic viscosity reduction, thereby achieving the effects of less complex decomposition reaction and less byproducts and improving the quality of the corn starch syrup.

The technical purpose of the invention is realized by the following technical scheme: a production process of corn starch syrup specifically comprises the following steps:

step 1, size mixing: the corn starch and the water are mixed according to the mass ratio of 1: 1-1.5, adding the mixture into a slurry mixing tank, fully stirring, adjusting the pH value of the mixed slurry to 5.4-6.1 after uniformly stirring, adding a liquefying enzyme, uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.005-0.015% of the mass of the corn starch, raising the temperature of the system to 65 ℃ to obtain corn starch milk, and then conveying the corn starch milk into a spraying buffer tank for later use;

step 2, liquefaction: injecting the corn starch milk to a flash tank through a steam liquefaction injector for flash evaporation, controlling the injection temperature to be 103-115 ℃, controlling the injection time to be 5-10 min, controlling the temperature of the flash tank to be 95-100 ℃ through a vacuum cooling system, controlling the flash time to be 5-10 min, finishing the flash evaporation, and conveying the corn starch milk to a buffer tank;

step 3, laminar flow maintenance: adding the liquefying enzyme into the buffer tank again, wherein the adding amount of the liquefying enzyme is 0.01-0.02% of the mass of the corn starch, adjusting the pH value to be 5.4-6.1, then conveying the corn starch milk into a laminar flow column for heat preservation and liquefaction, and preserving the heat for 30-90 min at the temperature of 90-95 ℃;

step 4, saccharification: conveying the starch milk subjected to heat preservation liquefaction in the step 3 into a saccharification tank, adding saccharifying enzyme for saccharification treatment, wherein the adding amount of the saccharifying enzyme is 0.02-0.03% of the mass of the corn starch, the saccharification temperature is controlled at 60-65 ℃, and the saccharification time is 40-60 hours;

step 5, primary filtration: keeping the temperature of the saccharification tank at the temperature of the saccharification step, standing, floating light residues to the upper layer of the syrup, precipitating heavy residues to the lower layer of the syrup, and leading out the syrup from the saccharification tank;

and 6, organic membrane filtration: filtering the syrup again through an organic membrane;

and 7, concentrating a finished product: and 6, conveying the syrup filtered by the organic membrane in the step 6 to an evaporator for concentration, and then conveying the syrup to a storage tank for storage for later use.

By adopting the technical scheme, the corns are soaked in water, the germs are fully swelled, the soaked corns are crushed, the germs can be completely separated, then the corn husks are screened out, and the corn starch is obtained. The corn starch and the water are mixed into the corn starch milk, and the corn starch swells and splits in the water to form uniform paste, so that the corn starch milk is convenient to fully contact with the liquefying enzyme and is beneficial to complete reaction of the corn starch. The temperature in the size mixing step is increased to 60-65 ℃, the temperature reaches the critical heat-resistant temperature of the corn starch, the corn starch cannot be gelatinized at the temperature, the temperature is increased from 60-65 ℃ to 103-115 ℃ required in the liquefaction stage, the temperature difference in the middle is small, the required temperature rise time is short, the process has few composite decomposition reactions, few byproducts and good liquefaction effect, laminar flow column heat preservation liquefaction is carried out, the liquefaction effect of the corn starch is further improved, and the primary liquefying enzyme is added in the steps 3 and 5 respectively, so that the contact time of the liquefying enzyme and the corn starch can be prolonged, and the corn starch is fully liquefied. The liquefied starch milk is saccharified, filtered and concentrated to prepare the corn starch syrup, and the process improves the liquefaction effect of the corn starch by adding the liquefying enzyme twice, reduces the temperature rise time of liquefaction, reduces the time of composite reaction, reduces byproducts and further improves the liquefaction effect.

The invention is further provided that the liquefying enzyme used in the step 1 and the step 3 is α -high-temperature amylase.

By adopting the technical scheme, the α -high-temperature amylase belongs to endo-amylase, can randomly hydrolyze α -1, 4 glucosidic bonds in starch, soluble dextrin and oligosaccharide, and can destroy the hydration of the physical structure of starch granules after α -high-temperature amylase acts, so that the viscosity of gelatinized starch is rapidly reduced to become liquefied starch, and dextrin, a small amount of glucose and maltose are generated by hydrolysis.

The invention is further provided that the saccharifying enzyme used in the step 4 at least comprises β -amylase and pullulanase.

By adopting the technical scheme, β -amylase is an exo-amylase, which is used for sequentially cutting α -1, 4 glucosidic bonds separated from each other from a non-reducing end when acting on starch, wherein hydrolysis products are maltose and glucose, and pullulanase is used for cutting α -1, 6 glucosidic bonds of branch points of amylopectin and glycogen and the like to form straight chains, so that the saccharification effect can be improved, and the saccharification time can be shortened.

The invention is further provided that the mass ratio of the β -amylase to the pullulanase is 1: 1.2.

By adopting the technical scheme, when the mass ratio of β -amylase to pullulanase is 1: 1-2, the saccharification effect in the saccharification stage is the best.

The invention is further provided with: and (3) circulating the heat in the flash tank in the step (2) to the size mixing tank in the step (1).

Through adopting above-mentioned technical scheme, the heat in the flash tank circulates to the size mixing jar in, can make the heat obtain cyclic utilization, reduces the steam use amount to reduce the energy consumption.

The invention is further provided with: the aperture of the organic membrane in the step 6 is 0.22 um.

Through adopting above-mentioned technical scheme, 0.22um is selected in the aperture of organic membrane, can filter the tiny impurity in the corn starch syrup, improves the purity of corn starch syrup.

The invention is further provided with: a production process of corn starch syrup specifically comprises the following steps:

step 1, size mixing: the corn starch and the water are mixed according to the mass ratio of 1: adding the mixture into a size mixing tank according to the mass ratio of 1.4, fully stirring, adjusting the pH value of the mixed size to 5.7 after uniformly stirring, adding liquefying enzyme, uniformly stirring, wherein the adding amount of the liquefying enzyme is 0.012 percent of the mass of the corn starch, raising the temperature of the system to 62 ℃ to obtain corn starch milk, and then conveying the corn starch milk into a jet buffer tank for later use;

step 2, liquefaction: injecting the corn starch milk to a flash tank through a steam liquefaction injector for flash evaporation, controlling the injection temperature at 110 ℃, the injection time at 8min, controlling the temperature of the flash tank at 95 ℃ through a vacuum cooling system, controlling the flash time at 10min, and after the flash evaporation is finished, conveying the corn starch milk to a buffer tank;

step 3, laminar flow maintenance: adding the liquefying enzyme into the buffer tank again, wherein the adding amount of the liquefying enzyme is 0.015 percent of the mass of the corn starch, adjusting the pH value to be 5.5, then conveying the corn starch milk into a laminar flow column for heat preservation and liquefaction, and preserving the heat for 60min at the heat preservation temperature of 95 ℃;

step 4, saccharification: conveying the heat-preserved liquefied starch liquid obtained in the step 3 to a saccharification tank, adding saccharifying enzyme for saccharification treatment, wherein the adding amount of the saccharifying enzyme is 0.02% of the mass of the corn starch, the saccharification temperature is controlled at 62 ℃, and the saccharification time is 60 hours;

step 5, primary filtration: controlling the temperature of the saccharification tank at 62 ℃, standing, floating light residues to the upper layer of the syrup, precipitating heavy residues to the lower layer of the syrup, and leading out the syrup from the saccharification tank;

and 6, organic membrane filtration: filtering the syrup again through an organic membrane;

and 7, concentrating a finished product: and 6, conveying the syrup filtered by the organic membrane in the step 6 to an evaporator for concentration, and then conveying the syrup to a storage tank for storage for later use.

In conclusion, the beneficial technical effects of the invention are as follows:

1. the temperature in the size mixing step is increased to 60-65 ℃, the temperature reaches the critical heat-resistant temperature of the corn starch, the corn starch cannot be gelatinized at the temperature, the temperature is increased from 60-65 ℃ to 103-115 ℃ required in the liquefaction stage, the temperature difference in the middle is small, the required temperature rise time is short, the process has few composite decomposition reactions, few byproducts and good liquefaction effect, laminar flow column heat preservation liquefaction is carried out, the liquefaction effect of the corn starch is further improved, and the primary liquefying enzyme is added in the steps 3 and 5 respectively, so that the contact time of the liquefying enzyme and the corn starch can be prolonged, and the corn starch is fully liquefied. The liquefied starch milk is saccharified, filtered and concentrated to prepare corn starch syrup, and the process improves the liquefaction effect of the corn starch by adding liquefying enzyme twice, reduces the temperature rise time of liquefaction, reduces the time of composite reaction, reduces byproducts and further improves the liquefaction effect;

2, β -amylase is an exo-amylase, which acts on starch to cut off α -1, 4 glucosidic bonds separated from each other from a non-reducing end in sequence, wherein hydrolysis products are maltose and glucose, pullulanase acts to cut off α -1, 6 glucosidic bonds of branch points of amylopectin and glycogen to form straight chains, and thus, the saccharification effect can be improved and the saccharification time can be shortened;

3. the heat in the flash tank circulates to the size mixing tank, so that the heat can be recycled, the steam usage amount is reduced, and the energy consumption is reduced.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

The present invention will be described in further detail with reference to examples.