阅读说明：本技术 一种抗结晶果葡糖浆及其制备方法 (anti-crystallization fructose-glucose syrup and preparation method thereof ) 是由 吕大鹏 李超 吴兰英 于 2019-10-10 设计创作，主要内容包括：本发明公开了一种抗结晶果葡糖浆及其制备方法,包括步骤：(1)调浆：将淀粉与水混合,加入盐酸,得到粉浆；(2)液化；(3)糖化；(4)脱色过滤得到滤液；(5)膜过滤：膜过滤得到清液；(6)离子交换：将清液通过阳离子交换柱得到葡萄糖液；(7)异构：将葡萄糖液通过异构柱得到F42果葡糖浆；(8)色谱分离：将F42果葡糖浆进行色谱分离得到F90果葡糖浆；(9)混合：将F42果葡糖浆与F90果葡糖浆混合得F60果葡糖浆；(10)脱色过滤；(11)精制,即得。本发明通过把F42果葡糖浆和F90果葡糖浆按一定的比例混合得到适宜的F60果葡糖浆,使得该产品具有抗结晶的特点,方法简便易操作,适合推广。(The invention discloses anti-crystallization fructose-glucose syrup and a preparation method thereof, wherein the preparation method comprises the following steps: (1) size mixing: mixing starch with water, and adding hydrochloric acid to obtain powder slurry; (2) liquefying; (3) saccharifying; (4) decolorizing and filtering to obtain filtrate; (5) membrane filtration: filtering with membrane to obtain clear solution; (6) ion exchange: passing the clear liquid through a cation exchange column to obtain glucose liquid; (7) isomerization: passing the glucose solution through an isomerization column to obtain F42 high fructose corn syrup; (8) and (3) chromatographic separation: carrying out chromatographic separation on the F42 high fructose corn syrup to obtain F90 high fructose corn syrup; (9) mixing: mixing the F42 high fructose corn syrup with the F90 high fructose corn syrup to obtain F60 high fructose corn syrup; (10) decolorizing and filtering; (11) refining to obtain the final product. The invention mixes the F42 high fructose corn syrup and the F90 high fructose corn syrup according to a certain proportion to obtain the proper F60 high fructose corn syrup, so that the product has the characteristic of crystallization resistance, and the method is simple, convenient and easy to operate and is suitable for popularization.)

1. the preparation method of the crystallization-resistant fructose-glucose syrup is characterized by comprising the following steps of:

(1) size mixing: mixing starch with water, completely dissolving the starch into a starch milk suspended substance, and blending into starch milk with the dry matter content of 35-39%; adjusting pH of the starch milk to 4.5-6.0; obtaining starch milk;

(2) liquefaction: pumping the starch milk slurry obtained in the step (1) into a jet liquefier, adding liquefying enzyme, heating to 112-; conveying the feed liquid to a flash tank, adding a certain amount of alpha-amylase twice at the temperature of 98-100 ℃, and continuing to carry out liquefaction reaction for 90-150min to obtain starch liquefied liquid;

(3) Saccharification: introducing the starch liquefied liquid in the step (2) into a saccharification tank, cooling to 50-65 ℃, and adjusting the pH to 3.5-4.5; adding a certain amount of diastase into the starch liquefaction liquid, stirring intermittently, keeping the temperature at 60-70 ℃ for 40-50h, and saccharifying until DE is more than 95-95.5; stopping the saccharification reaction to obtain sugar liquor;

(4) and (3) decoloring and filtering: diluting powdered activated carbon, continuously adding the diluted powdered activated carbon into the sugar solution obtained in the step (3), fully stirring and adsorbing for a certain time, filtering the sugar solution by a kieselguhr precoated candle filter to remove the activated carbon, then removing fine impurity particles by a filter bag with the diameter of 1 mu m, and cooling to obtain a filtrate;

(5) Membrane filtration: filtering the saccharified liquid again through a membrane, introducing the generated clear liquid into the next procedure, and returning the generated concentrated liquid to the step (4) for decolorization and filtration;

(6) ion exchange: enabling the clear liquid obtained in the step (5) to pass through a cation exchange column from top to bottom, and replacing cation impurities and a small amount of protein in the clear liquid with H +; then, enabling the filtrate to pass through an anion exchange column, and replacing anion impurities and colored impurities in the filtrate with OH < - > to obtain glucose solution;

(7) isomerization: allowing the glucose solution obtained in the step (5) to pass through an isomerization column at a certain temperature, pH value and flow rate, adding a certain amount of isomerase for catalysis, and cooling to obtain F42 high fructose syrup with fructose content of 42-44%;

(8) And (3) chromatographic separation: performing chromatographic separation on the F42 high fructose corn syrup obtained in the step (6) to obtain F90 high fructose corn syrup with fructose content of 90-94%;

(9) mixing: mixing the F42 high fructose corn syrup obtained in the step (7) with the F90 high fructose corn syrup obtained in the step (8) according to the ratio of 2-3:1 to obtain F60 high fructose corn syrup with the fructose content of 60-64 percent;

(10) And (3) decoloring and filtering: diluting powdered activated carbon, continuously adding the diluted powdered activated carbon into the F60 high fructose corn syrup obtained in the step (9), fully stirring and adsorbing for a certain time, and filtering the F60 high fructose corn syrup by using a diatomite precoated candle filter to remove the activated carbon to obtain F60 high fructose corn syrup filtrate;

(11) Refining: and (4) carrying out evaporation filtration on the F60 high fructose corn syrup filtrate obtained in the step (10) after mixed bed to obtain the high fructose corn syrup.

2. the preparation method of anti-crystallizing high fructose corn syrup according to claim 1, wherein in the step (2), the starch milk from the step (1) is pumped into a jet liquefier, and liquefying enzyme is added to raise the temperature to 116 ℃ for jetting to obtain a feed liquid; and (3) conveying the feed liquid to a flash tank, adding a certain amount of alpha-amylase twice at the temperature of 99 ℃, and continuing to carry out liquefaction reaction for 120min to obtain starch liquefied liquid.

3. The method for preparing anti-crystallization high fructose corn syrup according to claim 1, wherein in the step (3), the starch liquefaction liquid in the step (2) is introduced into a saccharification tank, cooled to 55 ℃, and the pH is adjusted to 4.0; adding a certain amount of diastase into the starch liquefaction liquid, stirring intermittently, keeping the temperature at 65 ℃ for 45h, and saccharifying until DE is more than 95; stopping the saccharification reaction to obtain sugar liquor.

4. The method for preparing anti-crystallizing high fructose corn syrup according to claim 1, wherein the adsorption time of the activated carbon in the step (4) is 1-2 h.

5. The method for preparing anti-crystallizing high fructose corn syrup according to claim 1, wherein the cationic impurities in the step (5) comprise Ca ²⁺, Mg ²⁺ and Na ⁺.

6. The method for preparing anti-crystallizing high fructose corn syrup according to claim 1, wherein the anionic impurities in the step (5) comprise CL ^- , SO4 ^2- and NO3 ^- .

7. the method for preparing anti-crystallizing high fructose corn syrup according to claim 1, wherein the isomerase in step (6) is added in an amount of 10-15 u/g.

8. the method for preparing anti-crystallizing high fructose corn syrup according to claim 1, wherein the adsorption time of the activated carbon in the step (9) is 3-4 h.

9. a high fructose corn syrup resistant to crystallization prepared by the process of any one of claims 1 to 8.

Technical Field

the invention relates to the technical field of food, and particularly relates to anti-crystallization fructose-glucose syrup and a preparation method thereof.

Background

under the catalytic action of glucose isomerase, part of glucose solution is converted into fructose, and the fructose is called high fructose syrup because the sugar component is a mixed syrup of fructose and glucose. High Fructose Corn Syrup (HFCS) is a high fructose corn syrup derived from corn starch, and high fructose corn syrup (HFS) is derived from other starches such as rice, tapioca, potato, wheat, and the like. The crystallization of the prior small-package high fructose syrup is easy to occur in winter and is not beneficial to storage, so that the crystallization-resistant high fructose syrup needs to be prepared.

disclosure of Invention

The invention provides anti-crystallization fructose-glucose syrup and a preparation method thereof, aiming at solving the problems in the prior art.

in order to achieve the purpose, the invention adopts the following technical scheme:

one aspect of the present invention provides a preparation method of crystallization resistant fructose-glucose syrup, comprising the steps of:

(1) size mixing: mixing starch with water, completely dissolving the starch into a starch milk suspended substance, and blending into starch milk with the dry matter content of 35-39%; adjusting pH of the starch milk to 4.5-6.0; obtaining starch milk;

(2) liquefaction: pumping the starch milk slurry obtained in the step (1) into a jet liquefier, adding liquefying enzyme, heating to 112-; conveying the feed liquid to a flash tank, adding a certain amount of alpha-amylase twice at the temperature of 98-100 ℃, and continuing to carry out liquefaction reaction for 90-150min to obtain starch liquefied liquid;

(3) Saccharification: introducing the starch liquefied liquid in the step (2) into a saccharification tank, cooling to 50-65 ℃, and adjusting the pH to 3.5-4.5; adding a certain amount of diastase into the starch liquefaction liquid, stirring intermittently, keeping the temperature at 60-70 ℃ for 40-50h, and saccharifying until DE is more than 95-95.5; stopping the saccharification reaction to obtain sugar liquor;

(4) And (3) decoloring and filtering: diluting powdered activated carbon, continuously adding the diluted powdered activated carbon into the sugar solution obtained in the step (3), fully stirring and adsorbing for a certain time, filtering the sugar solution by a kieselguhr precoated candle filter to remove the activated carbon, then removing fine impurity particles by a filter bag with the diameter of 1 mu m, and cooling to obtain a filtrate;

(5) membrane filtration: filtering the saccharified liquid again through a membrane, introducing the generated clear liquid into the next procedure, and returning the generated concentrated liquid to the step (4) for decolorization and filtration; the step can remove pigment, protein and fat in the filtrate;

(6) Ion exchange, namely enabling the clear liquid obtained in the step (5) to pass through a cation exchange column from top to bottom, replacing cation impurities and a small amount of protein in the clear liquid with H ⁺, enabling the filtrate to pass through an anion exchange column, and replacing anion impurities and colored impurities in the filtrate with OH ^- to obtain glucose liquid;

(7) Isomerization: allowing the glucose solution obtained in the step (5) to pass through an isomerization column at a certain temperature, pH value and flow rate, adding a certain amount of isomerase for catalysis, and cooling to obtain F42 high fructose syrup with fructose content of 42-44%;

(8) and (3) chromatographic separation: performing chromatographic separation on the F42 high fructose corn syrup obtained in the step (6) to obtain F90 high fructose corn syrup with fructose content of 90-94%;

(9) Mixing: mixing the F42 high fructose corn syrup obtained in the step (7) with the F90 high fructose corn syrup obtained in the step (8) according to the ratio of 2-3:1 to obtain F60 high fructose corn syrup with the fructose content of 60-64 percent;

(10) And (3) decoloring and filtering: diluting powdered activated carbon, continuously adding the diluted powdered activated carbon into the F60 high fructose corn syrup obtained in the step (9), fully stirring and adsorbing for a certain time, and filtering the F60 high fructose corn syrup by using a diatomite precoated candle filter to remove the activated carbon to obtain F60 high fructose corn syrup filtrate;

(11) refining: and (4) carrying out evaporation filtration on the F60 high fructose corn syrup filtrate obtained in the step (10) after mixed bed to obtain the high fructose corn syrup.

further preferably, in the step (2), the starch milk slurry in the step (1) is pumped into a jet liquefier, and liquefying enzyme is added to raise the temperature to 116 ℃ for jetting to obtain feed liquid; and (3) conveying the feed liquid to a flash tank, adding a certain amount of alpha-amylase twice at the temperature of 99 ℃, and continuing to carry out liquefaction reaction for 120min to obtain starch liquefied liquid.

Further preferably, in the step (3), the starch liquefied liquid in the step (2) is introduced into a saccharification tank, cooled to 55 ℃, and the pH is adjusted to 4.0; adding a certain amount of diastase into the starch liquefaction liquid, stirring intermittently, keeping the temperature at 65 ℃ for 45h, and saccharifying until DE is more than 95; stopping the saccharification reaction to obtain sugar liquor.

Further, the adsorption time of the activated carbon in the step (4) is 1-2 h.

Further, the cationic impurities in step (5) comprise Ca ²⁺, Mg ²⁺ and Na ⁺.

Further, the anion impurities in the step (5) comprise CL ^- , SO4 ^2- and NO3 ^- .

Further, the adding amount of the isomerase in the step (6) is 10-15 u/g.

further, the adsorption time of the activated carbon in the step (9) is 3-4 h.

another aspect of the present invention is to provide a crystallization resistant high fructose corn syrup prepared by any one of the above methods.

By adopting the technical scheme, compared with the prior art, the invention has the following technical effects:

(1) The invention mixes the F42 high fructose corn syrup and the F90 high fructose corn syrup according to a certain proportion to obtain the proper F60 high fructose corn syrup, so that the product has the characteristic of crystallization resistance, and the method is simple, convenient and easy to operate and is suitable for popularization;

(2) in the preparation process, the diatomite and the active carbon are used for removing impurities in the sugar solution, so that the preparation method is clean and environment-friendly, and ensures the food quality safety.

Drawings

FIG. 1 is a flow chart of the preparation of crystallization resistant fructose corn syrup.

Detailed Description

the small-package fructose glucose syrup is easy to crystallize in winter, so that an anti-crystallization fructose product needs to be developed. The product is prepared by adopting a holoenzyme process, glucose is converted into F42 fructose by using the action of isomerase, F90 fructose is prepared by adopting a chromatographic separation technology, and then F42 and F90 are mixed according to a certain proportion to prepare F60 high fructose syrup containing fructose more than or equal to 60 percent. The technical indexes of the product are as follows: 1. the solid content is more than or equal to 77.0 percent; 2. the fructose content is more than or equal to 60.0 percent; and 3, the pH value is 3.3-4.5.

the physical characteristics of the crystallization-resistant fructose-glucose syrup prepared by the invention are as follows: the grape pulp is colorless or yellowish or light yellow, is a viscous transparent liquid, has no visible impurities, has the special fragrance of the grape pulp, has mild sweet taste and has no peculiar smell; the chemical characteristics are as follows: the stability is good; the solubility is high; the crystallization resistance is good; heat retention, etc.

specifically, as shown in fig. 1, the invention provides a preparation method of crystallization-resistant fructose-glucose syrup, which comprises the following steps: