阅读说明：本技术 一种低寡糖食用葡萄糖生产工艺 (Production process of low-oligosaccharide edible glucose ) 是由 李林海 董瑜琪 张巨强 高素珍 于 2019-11-15 设计创作，主要内容包括：本发明提供了一种低寡糖食用葡萄糖生产工艺,本采用小麦淀粉为原料,优化了食用葡萄糖产品组成；液化采用保温保压措施,促进小麦淀粉中蛋白质的凝聚,提高了过滤速度；使用双法分离,提高了蛋白去除率,提高糖化收率,提高了过滤速度；生产工序采用陶瓷膜精滤和减菌过滤,提高了食用葡萄糖生产制程物料纯度,纯化了食用葡萄糖成品风味及口感；提高糖化DX,生产工序利用甩母提纯及分离降寡等工序,提高产品葡萄糖含量,充分降低寡糖含量,满足了市场特殊客户要求。(The invention provides a process for producing low-oligosaccharide edible glucose, which adopts wheat starch as a raw material and optimizes the composition of an edible glucose product; the liquefaction adopts heat preservation and pressure maintaining measures, promotes the aggregation of protein in the wheat starch, and improves the filtration speed; by adopting the dual-method separation, the protein removal rate is improved, the saccharification yield is improved, and the filtration speed is improved; the production process adopts ceramic membrane fine filtration and bacteria-reducing filtration, so that the material purity of the production process of the edible glucose is improved, and the flavor and the taste of the finished edible glucose are purified; improves the saccharification DX, improves the glucose content of the product by utilizing the processes of mother throwing purification, separation, oligo reduction and the like in the production process, fully reduces the oligosaccharide content and meets the requirements of special customers in the market.)

1. A production process of low-oligosaccharide edible glucose is characterized by comprising the following steps:

(1) size mixing: mixing wheat starch with water to a Baume degree of 10-18 to obtain wheat starch slurry, wherein the wheat starch slurry contains starch protein less than or equal to 0.20%;

(2) liquefying, namely adjusting the pH value of the wheat starch slurry in the step (1) to 5.0-6.0, adding 0.3-0.8 kg of high-temperature resistant α -amylase per ton of dried base, injecting at the first injection temperature of 105-;

(3) and (3) double-method purification: cooling the treated feed liquid to 70 ℃ by a vacuum flash evaporation cooling system twice, pumping the treated feed liquid into a gravity sieve by a pump to remove 80-90% of protein, pumping the feed liquid into a double-cone horizontal screw to further remove the protein in the feed liquid, cooling the feed liquid to 60-70 ℃ by a water plate, and determining that the iodine test does not have blue color;

(4) saccharifying, roughly filtering, decoloring, finely filtering and carrying out ion exchange on the feed liquid purified in the step (3) to obtain an ion-exchanged feed liquid;

(5) bacteria reduction and fine filtration: finely filtering the material liquid after ion exchange in the step (4) by adopting a PES filter element, accurately monitoring the pressure difference, and performing microscopic examination by adopting DME (dimethyl ether) to control the total bacterial count of the material liquid to be less than or equal to 200 CFU/ml; the yeast is less than or equal to 50 CFU/ml; the mould spores are less than or equal to 50 CFU/ml; the mould mycelium is less than or equal to 25 CFU/ml;

(6) concentration: evaporating the material liquid obtained in the step (5) by a five-effect evaporator to obtain material liquid with the concentration of 72-73%;

(7) and (3) crystallization and purification: the feed liquid in the step (6) is injected into a horizontal crystallizer to be mixed with reserved seed crystals, and the sugar mass is obtained by cooling and purifying for 60-65h through circulating water according to a crystallization cooling curve;

(8) and (3) mother throwing purification: transferring the massecuite to a distribution tank, separating mother liquor by a separator, using pure water and controlling washing times, fully washing and centrifuging glucose crystals separated from the mother liquor, and controlling DX to be more than or equal to 99.8% and oligosaccharide content to be less than or equal to 0.01%;

(9) airflow drying: and (4) drying the glucose crystal separated in the step (8) to obtain glucose.

2. The process for producing low-oligosaccharide edible glucose as claimed in claim 1, wherein the saccharification step in the step (4) is as follows: adjusting the pH value of the purified feed liquid to 3.8-4.8, adjusting the concentration of the purified feed liquid to 20-30%, adding saccharifying enzymes according to 0.3-0.8 kg per ton of dried rhizomes, performing heat preservation and saccharification in a saccharification tank for 48-60h, controlling the DE value of a saccharified discharge to be more than or equal to 98%, the DX to be more than or equal to 96.5% and the filtration rate to be more than or equal to 8 ml/min.

3. The process for producing low-oligosaccharide edible glucose as claimed in claim 1, wherein the step of straining in the step (4) is as follows: adding diatomaceous earth into saccharified feed liquid, removing residue with plate frame, and filtering, wherein the filtrate temperature is 75-85 deg.C, and the plate frame pressure is 0.2-0.4 Mpa.

4. The process for producing low-oligosaccharide edible glucose as claimed in claim 1, wherein the decolorization step in the step (4) is as follows: adding active carbon into the coarse-filtered feed liquid, decolorizing at 75-85 deg.C, and press-filtering with a frame filter.

5. The process for producing low-oligosaccharide edible glucose as claimed in claim 1, wherein the fine filtration step in the step (4) is as follows: removing macromolecular substances in the saccharified liquid by passing the decolorized sugar liquid through a 0.1um ceramic membrane, wherein the chroma is less than or equal to 10 ℃.

6. The process for producing low-oligosaccharide edible glucose as claimed in claim 1, wherein the ion exchange step in the step (4) is as follows: and (3) cooling the sugar solution after fine filtration to 45-50 ℃, and removing impurities in the decolorized and saccharified solution through ion exchange resin according to the sequence of strong acid cations → weak base anions → strong acid cations → weak base anions, wherein the discharge conductivity of the material solution after ion exchange is less than or equal to 5 mu s/cm.

7. The process for producing low-oligosaccharide edible glucose as claimed in any one of claims 1 to 6, wherein: and (3) returning the mother liquor and the washing liquid separated in the step (8) to the processes of decolorization, fine filtration and ion exchange for treatment, entering a chromatographic separation process after treatment to control the glucose content to be more than or equal to 98% and the oligosaccharide content to be less than or equal to 0.2% in the separated AD extracting solution, and returning the AD extracting solution to the fine filtration process for treatment and then entering the decolorization process of the step (6) for recycling.

8. The process for producing low-oligosaccharide edible glucose as claimed in claim 1, wherein: in the step (9), the temperature of the drying hot air is controlled to be 90-110 ℃, the temperature of the mixed material is 70-80 ℃, the moisture of the dried finished product is 8.0-8.5%, the glucose content is more than or equal to 99.8%, and the oligosaccharide content is less than or equal to 0.01%.

9. The process for producing low-oligosaccharide edible glucose as claimed in claim 1, wherein: the temperature of the first vacuum flash evaporation in the step (3) is controlled to be 100-90 ℃, and the temperature of the second vacuum flash evaporation is controlled to be 80-70 ℃; pumping the feed liquid into a double-cone horizontal screw to further remove 95-97% of protein, and cooling to 60-70 deg.C by water plate exchange.

10. The process for producing low-oligosaccharide edible glucose as claimed in claim 1, wherein: in the step (5), the aperture of the PES filter element is 0.45 μm.

Technical Field

The invention relates to the field of syrup, in particular to a production process of low-oligosaccharide edible glucose.

Background

The edible glucose has the characteristics of high hygroscopicity, low freezing point and the like, and is widely applied to the industries of medicine, chemical industry, food, microbial fermentation and the like. The sugar can be used for replacing white sugar (the sweetness is 60-70 percent of the granulated sugar) in food industries such as candies, cakes, beverages, cold foods, biscuits, bakery products, jam, jelly products and the like, the taste of the product is improved, the product quality is improved, the production cost is reduced, and the economic benefit of enterprises is improved; the product can be used in foods such as cakes and baked foods, can keep the products soft and has long shelf life, and can increase the mouthfeel of the foods; can be used in beverage and cooling food production to produce cool and delicious product. However, in recent two years, the price fluctuation of the edible glucose product sales market is large, the situation that the sales price is greatly lower than the product cost sometimes occurs, more glucose manufacturers are in loss or even production stop states, and in order to ensure the normal production of the edible glucose product, maintain the stability of the glucose product sales market of the companies and create profits, the development of the edible glucose product with a special production process is urgently needed for meeting the requirements of special customers and further expanding the sales market.

Disclosure of Invention

The invention provides a process for producing low-oligosaccharide edible glucose, which adopts heat preservation and pressure maintaining, multiple fine filtration and bacteria reduction filtration, improves the purity of the edible glucose, purifies the flavor and taste of the finished edible glucose, improves the product quality, recycles the by-product mother liquor, washing liquor and raffinate obtained by chromatographic separation in the process through treatment, reduces the production cost, brings good economic benefit for companies and also brings certain social benefit.

The technical scheme for realizing the invention is as follows:

a production process of low-oligosaccharide edible glucose comprises the following steps:

(1) size mixing: mixing wheat starch with water to a Baume degree of 10-18 to obtain wheat starch slurry, wherein the wheat starch slurry contains starch protein less than or equal to 0.20%;

(2) liquefying, namely adjusting the pH value of the wheat starch slurry in the step (1) to 5.0-6.0, adding 0.3-0.8 kg of high-temperature resistant α -amylase per ton of dried base, injecting at the first injection temperature of 105-;

(3) and (3) double-method purification: cooling the treated feed liquid to 70 ℃ by a vacuum flash evaporation cooling system twice, pumping the treated feed liquid into a gravity sieve by a pump to remove 80-90% of protein, pumping the feed liquid into a double-cone horizontal screw to further remove the protein in the feed liquid, cooling the feed liquid to 60-70 ℃ by a water plate, and determining that the iodine test does not have blue color;

(4) saccharifying, roughly filtering, decoloring, finely filtering and carrying out ion exchange on the feed liquid purified in the step (3) to obtain an ion-exchanged feed liquid;

(5) bacteria reduction and fine filtration: finely filtering the material liquid after ion exchange in the step (4) by adopting a PES filter element, accurately monitoring the pressure difference, and performing microscopic examination by adopting DME (dimethyl ether) to control the total bacterial count of the material liquid to be less than or equal to 200 CFU/ml; the yeast is less than or equal to 50 CFU/ml; the mould spores are less than or equal to 50 CFU/ml; the mould mycelium is less than or equal to 25 CFU/ml;

(6) concentration: evaporating the material liquid obtained in the step (5) by a five-effect evaporator to obtain material liquid with the concentration of 72-73%;

(7) and (3) crystallization and purification: the feed liquid in the step (6) is injected into a horizontal crystallizer to be mixed with reserved seed crystals, and the sugar mass is obtained by cooling and purifying for 60-65h through circulating water according to a crystallization cooling curve;

the preparation method of the reserved seed crystal comprises the following steps: pumping glucose solution into a pre-crystallization tank after concentration, adding 16.24% of salt, wherein the salt forms a crystal nucleus of glucose crystallization, so that the glucose can be crystallized out at an accelerated speed, and the salt and the glucose are crystallized out in cocrystals with different shapes after 6-8 hours. And (3) separating the cocrystal from the crystallized feed liquid by a separator, controlling the washing frequency and the washing water quantity, and detecting that the content of the separated crystal glucose chloride is less than or equal to 0.01 percent. The mother liquor and washing liquor after glucose separation are concentrated by steaming and kept at a temperature of more than 90 ℃, and salt is separated out by crystallization. (at this temperature, glucose does not crystallize and is in solution);

the crystallization cooling curve is divided into three stages, and the connection line of the three stages is a standard cooling curve. The first stage is a crystal growing stage, the temperature is in a heat preservation state, and the temperature is not reduced by boiled water. (0-6 hours is the abscissa, and 42 ℃ is the ordinate) and naturally cooled. The second stage is a warm water cooling stage. The temperature is reduced by 0.25 ℃ per hour (30 hours is an abscissa, and 37 ℃ is an ordinate), the temperature of the secondary water is controlled between 22 and 26 ℃, and the actual curve is gradually close to the curve; the third stage is cooling water cooling stage. The temperature of the outer jacket is reduced by 0.55 ℃ per hour (60 hours is the abscissa, and 22 ℃ is the ordinate), and the inner coil can be opened for cooling;

(8) and (3) mother throwing purification: transferring the massecuite to a distribution tank, separating mother liquor by a separator, using pure water and controlling washing times, fully washing and centrifuging glucose crystals separated from the mother liquor, and controlling DX to be more than or equal to 99.8% and oligosaccharide content to be less than or equal to 0.01%;

(9) airflow drying: and (4) drying the glucose crystal separated in the step (8) to obtain glucose.

The saccharification step in the step (4) is as follows: adjusting the pH value of the purified feed liquid to 3.8-4.8, adjusting the concentration of the purified feed liquid to 20-30%, adding saccharifying enzymes according to 0.3-0.8 kg per ton of dried rhizomes, performing heat preservation and saccharification in a saccharification tank for 48-60h, controlling the DE value of a saccharified discharge to be more than or equal to 98%, the DX to be more than or equal to 96.5% and the filtration rate to be more than or equal to 8 ml/min.

The rough filtration step in the step (4) is as follows: adding diatomaceous earth into saccharified feed liquid, removing residue with plate frame, and filtering, wherein the filtrate temperature is 75-85 deg.C, and the plate frame pressure is 0.2-0.4 Mpa.

The decoloring step in the step (4) is as follows: adding active carbon into the coarse-filtered feed liquid, decolorizing at 75-85 deg.C, and press-filtering with a frame filter.

The fine filtration in the step (4) is as follows: removing macromolecular substances in the saccharified liquid by passing the decolorized sugar liquid through a 0.1um ceramic membrane, wherein the chroma is less than or equal to 10 ℃.

The ion exchange step in the step (4) is as follows: and (3) cooling the sugar solution after fine filtration to 45-50 ℃, and removing impurities in the decolorized and saccharified solution through ion exchange resin according to the sequence of strong acid cations → weak base anions → strong acid cations → weak base anions, wherein the discharge conductivity of the material solution after ion exchange is less than or equal to 5 mu s/cm.

And (3) returning the mother liquor and the washing liquid separated in the step (8) to the processes of decolorization, fine filtration and ion exchange for treatment, entering a chromatographic separation process after treatment to control the glucose content to be more than or equal to 98% and the oligosaccharide content to be less than or equal to 0.2% in the separated AD extracting solution, returning the AD extracting solution to the fine filtration process for treatment, entering the decolorization process for recycling, pumping the AD extracting solution into the fine filtration process, mixing the AD extracting solution with the decolorized saccharified liquid, and entering the next production process.

In the step (9), the temperature of the drying hot air is controlled to be 90-110 ℃, the temperature of the mixed material is 70-80 ℃, the moisture of the dried finished product is 8.0-8.5%, the glucose content is more than or equal to 99.8%, and the oligosaccharide content is less than or equal to 0.01%.

The temperature of the first vacuum flash evaporation in the step (3) is controlled to be 100-90 ℃, and the temperature of the second vacuum flash evaporation is controlled to be 80-70 ℃; pumping the feed liquid into a double-cone horizontal screw to further remove 95-97% of protein, and cooling to 60-70 deg.C by water plate exchange.

In the step (5), the aperture of the PES filter element is 0.45 μm.

The invention has the beneficial effects that: the invention adopts wheat starch as raw material, optimizes the composition of the edible glucose product; the liquefaction adopts heat preservation and pressure maintaining measures, promotes the aggregation of protein in the wheat starch, and improves the filtration speed; by adopting the dual-method separation, the protein removal rate is improved, the saccharification yield is improved, and the filtration speed is improved; the production process adopts ceramic membrane fine filtration and bacteria-reducing filtration, so that the material purity of the production process of the edible glucose is improved, and the flavor and the taste of the finished edible glucose are purified; improves the saccharification DX, improves the glucose content of the product by utilizing the processes of mother throwing purification, separation, oligo reduction and the like in the production process, fully reduces the oligosaccharide content and meets the requirements of special customers in the market.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive effort based on the embodiments of the present invention, are within the scope of the present invention.