阅读说明：本技术 一种以红糖为原料制备植物葡萄糖的方法 (Method for preparing plant glucose by taking brown sugar as raw material ) 是由 董晓堂 于 2021-01-28 设计创作，主要内容包括：本发明公开了一种以红糖为原料制备植物葡萄糖的方法将红糖粉碎过筛,溶于水中加入糖化酶、黑曲霉发酵液和稀盐酸；将其进行恒温发酵5-7d,得到红糖发酵液；采用活性炭柱对红糖发酵液进行脱色,蒸发结晶,得到粗品植物葡萄糖；将粗品植物葡萄糖复溶于水,用超滤膜去除杂质,得植物葡萄糖。本发明创性性的采用红糖进行发酵制备葡萄糖,使红糖中的蔗糖经过发酵分解为葡糖糖和果糖,然后通过黑曲霉发酵液和稀盐酸的作用使果糖转化为葡萄糖,本发明制备方法简单有效,得到的葡萄糖纯度高、收率高,具有优秀的产业化前景。(The invention discloses a method for preparing plant glucose by taking brown sugar as a raw material, which comprises the steps of crushing and sieving the brown sugar, dissolving the brown sugar in water, and adding saccharifying enzyme, Aspergillus niger fermentation liquor and dilute hydrochloric acid; fermenting at constant temperature for 5-7 days to obtain brown sugar fermentation liquor; decolorizing the brown sugar fermentation liquor by using an activated carbon column, and evaporating and crystallizing to obtain crude product plant glucose; and re-dissolving the crude product of the plant glucose in water, and removing impurities by using an ultrafiltration membrane to obtain the plant glucose. The glucose is creatively prepared by fermenting the brown sugar, the sucrose in the brown sugar is decomposed into glucose and fructose through fermentation, and then the fructose is converted into the glucose through the action of the Aspergillus niger fermentation liquid and the dilute hydrochloric acid.)

1. A method for preparing plant glucose by taking brown sugar as a raw material is characterized by comprising the following steps:

(1) crushing brown sugar, sieving with a 200-mesh and 300-mesh sieve, dissolving the brown sugar in water, and keeping the temperature for later use;

(2) putting the brown sugar water into a reaction kettle, heating to 80-90 ℃, adding saccharifying enzyme, Aspergillus niger fermentation liquor and dilute hydrochloric acid, and uniformly stirring;

(3) cooling brown sugar water, and fermenting at constant temperature of 35-50 deg.C for 5-7d to obtain brown sugar fermentation liquid;

(4) evaporating and crystallizing the fermentation liquor to obtain crude product plant glucose;

(5) re-dissolving the crude product of the plant glucose in water, and removing impurities in the water solution by adopting an ultrafiltration membrane to obtain the plant glucose.

2. The method for preparing plant glucose by taking brown sugar as a raw material as claimed in claim 1, wherein the mass ratio of the brown sugar to the water in the step (1) is 1: 15-20; the heat preservation temperature is 50-60 ℃.

3. The method for preparing plant glucose by using brown sugar as raw material as claimed in claim 2, wherein the water is deionized water preheated to 90 ℃ or higher.

4. The method for preparing plant glucose by using brown sugar as a raw material according to claim 1, wherein the mass ratio of the brown sugar to the saccharifying enzyme, the Aspergillus niger fermentation liquid and the dilute hydrochloric acid in the step (2) is 1:0.05-0.1:0.2-0.4: 0.1-0.3.

5. The method for preparing plant glucose from brown sugar as claimed in claim 4, wherein the Aspergillus niger fermentation broth is prepared by the following steps: inoculating Aspergillus niger into a fermentation culture medium, fermenting and culturing at 30-35 deg.C for 3-5d to obtain Aspergillus niger fermentation liquid.

6. The sugar-containing food as claimed in claim 5The method for preparing the plant glucose from the raw materials is characterized in that the fermentation medium comprises the following components: corn flour 2.5%, bean dregs 1.5%, yeast extract 0.2%, KH2PO₄1.0％，Na₂HPO₄0.1％，MgSO₄.7H₂O 1.5mmol/L，FeCl₃0.8mmol/L，CaCl₂3.0mmol/L, balance water, initial pH of the medium 5.5.

7. The method for preparing plant glucose by using brown sugar as raw material as claimed in claim 4, wherein the mass fraction of the dilute hydrochloric acid is 3-8%.

8. The method for preparing plant glucose from brown sugar as claimed in claim 1, wherein the stirring speed in step (2) is 100-150r/min, and the stirring time is 20-40 min.

9. The method for preparing plant glucose by using brown sugar as raw material according to claim 1, wherein the evaporative crystallization temperature in the step (4) is 75-95 ℃.

10. The method for preparing plant glucose by taking brown sugar as a raw material as claimed in claim 1, wherein the mass ratio of the crude plant glucose to the water in the step (5) is 1: 5-8.

Technical Field

The invention relates to the technical field of glucose preparation, in particular to a method for preparing plant glucose by taking brown sugar as a raw material.

Background

Glucose (glucose) is an organic compound with the molecular formula C₆H₁₂O₆. Is a monosaccharide which is the most widely distributed and important monosaccharide in the nature and is a polyhydroxy aldehyde. Pure glucose is colorless crystals, has sweetness less than sucrose, is readily soluble in water, is slightly soluble in ethanol, and is insoluble in diethyl ether. Aqueous natural glucose solution rotates to the right and is thus "dextrose". Sucrose, a type of disaccharide, is formed by condensing and dehydrating a hemiacetal hydroxyl group of one molecule of glucose and a hemiacetal hydroxyl group of one molecule of fructose with each other.

The brown sugar is non-honey sugar, i.e. sugar which is not processed by honey, and 95 percent of the components in the brown sugar are sucrose.

At present, no report is found on a method for preparing the brown sugar into the plant glucose;

therefore, it is an urgent technical problem to be solved by those skilled in the art to provide a method for preparing brown sugar into plant glucose by fermentation.

Disclosure of Invention

In view of the above, the invention provides a method for efficiently preparing plant glucose by using brown sugar as a raw material.

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

a method for preparing plant glucose by taking brown sugar as a raw material comprises the following steps:

(1) crushing brown sugar, sieving with a 200-mesh and 300-mesh sieve, dissolving the brown sugar in water, and keeping the temperature for later use;

(2) putting the brown sugar water into a reaction kettle, heating to 80-90 ℃, adding saccharifying enzyme, Aspergillus niger fermentation liquor and dilute hydrochloric acid, and uniformly stirring;

(3) cooling brown sugar water, and fermenting at constant temperature of 35-50 deg.C for 5-7d to obtain brown sugar fermentation liquid;

(4) evaporating and crystallizing the fermentation liquor to obtain crude product plant glucose;

(5) re-dissolving the crude product of the plant glucose in water, and removing impurities in the water solution by adopting an ultrafiltration membrane to obtain the plant glucose.

Further, the mass ratio of the brown sugar to the water in the step (1) is 1: 15-20; the heat preservation temperature is 50-60 ℃.

Further, the water is deionized water heated to 90 ℃ or higher in advance.

The beneficial effect of adopting the further scheme is that: the brown sugar is fully dispersed in the water, and impurities and the brown sugar can be separated as far as possible.

Further, the mass ratio of the brown sugar to the saccharifying enzyme, the Aspergillus niger fermentation liquid and the dilute hydrochloric acid in the step (2) is 1:0.05-0.1:0.2-0.4: 0.1-0.3.

The beneficial effect of adopting the further scheme is that: can effectively promote the fermentation and decomposition of brown sugar and convert fructose into glucose.

Furthermore, the preparation method of the aspergillus niger fermentation liquor comprises the following steps: inoculating Aspergillus niger into a fermentation culture medium for fermentation culture, and performing fermentation culture at 30-35 deg.C for 3-5d to obtain Aspergillus niger fermentation liquid;

the above-mentioned Aspergillus niger was purchased from Shandong Changtai Biotech Co., Ltd.

Further, the fermentation medium comprises: corn flour 2.5%, bean dregs 1.5%, yeast extract 0.2%, KH2PO₄ 1.0％，Na₂HPO₄ 0.1％，MgSO₄.7H₂O 1.5mmol/L，FeCl₃ 0.8mmol/L，CaCl₂3.0mmol/L, balance water, initial pH of the medium 5.5.

The beneficial effect of adopting the further scheme is that: aspergillus niger can be fully grown and fermented, and high-quality Aspergillus niger seed liquid can be prepared.

Further, the mass fraction of the dilute hydrochloric acid is 3-8%.

Further, the stirring speed in the step (2) is 100-150r/min, and the stirring time is 20-40 min.

The beneficial effect of adopting the further scheme is that: the raw materials are directly and uniformly mixed, the fermentation speed is accelerated, the fermentation time is shortened, and the yield of the plant glucose is further improved.

Further, the temperature of the evaporative crystallization in the step (4) is 75 to 95 ℃.

Further, the mass ratio of the crude plant glucose to the water in the step (5) is 1: 5-8.

The invention has the beneficial effects that: the glucose is creatively prepared by fermenting the brown sugar, the sucrose in the brown sugar is decomposed into glucose and fructose through fermentation, and then the fructose is converted into the glucose through the action of the Aspergillus niger fermentation liquid and the dilute hydrochloric acid.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The preparation method of the Aspergillus niger fermentation liquid comprises the following steps: inoculating Aspergillus niger into a fermentation culture medium for fermentation culture, and performing fermentation culture at 32 ℃ for 4d to obtain Aspergillus niger fermentation liquid;

the fermentation medium comprises the following components: corn flour 2.5%, bean dregs 1.5%, yeast extract 0.2%, KH2PO₄ 1.0％，Na₂HPO₄ 0.1％，MgSO₄.7H₂O 1.5mmol/L，FeCl₃ 0.8mmol/L，CaCl₂3.0mmol/L, balance water, initial pH of the medium 5.5.

Example 2

A method for preparing plant glucose by taking brown sugar as a raw material comprises the following steps:

(1) crushing 10kg of brown sugar, sieving with a 300-mesh sieve, preheating water to deionized water with the temperature of more than 90 ℃, dissolving the brown sugar in 20 times of water, and keeping the temperature at 50 ℃ for later use;

(2) putting brown sugar water into a reaction kettle, heating to 80 ℃, adding 1kg of saccharifying enzyme, 2kg of Aspergillus niger fermentation liquor prepared in example 1 and 1kg of 8% diluted hydrochloric acid, and stirring for 20min at the speed of 150 r/min;

(3) cooling the brown sugar water, and fermenting at constant temperature of 35 deg.C for 7d to obtain brown sugar fermentation liquor;

(4) evaporating and crystallizing the fermentation liquor to obtain crude product plant glucose;

(5) re-dissolving the crude product of the plant glucose in 8 times of water, and removing impurities in the water solution by adopting an ultrafiltration membrane to obtain the plant glucose.

Example 3

A method for preparing plant glucose by taking brown sugar as a raw material comprises the following steps:

(1) crushing 10kg of brown sugar, sieving with a 200-mesh sieve, preheating water to deionized water with the temperature of more than 90 ℃, dissolving the brown sugar in 15 times of the water, and keeping the temperature at 60 ℃ for later use;

(2) putting brown sugar water into a reaction kettle, heating to 90 ℃, adding 0.5kg of saccharifying enzyme, 4kg of Aspergillus niger fermentation liquor prepared in example 1 and 3kg of 3% diluted hydrochloric acid, and stirring for 40min at the speed of 100 r/min;

(3) cooling the brown sugar water, and fermenting at 50 deg.C for 5d to obtain brown sugar fermentation liquid;

(4) evaporating and crystallizing the fermentation liquor to obtain crude product plant glucose;

(5) re-dissolving the crude product of the plant glucose in 5 times of water, and removing impurities in the water solution by adopting an ultrafiltration membrane to obtain the plant glucose.

Example 4

A method for preparing plant glucose by taking brown sugar as a raw material comprises the following steps:

(1) crushing 10kg of brown sugar, sieving with a 250-mesh sieve, preheating water to deionized water with the temperature of more than 90 ℃, dissolving the brown sugar in 18 times of water, and keeping the temperature at 55 ℃ for later use;

(2) putting brown sugar water into a reaction kettle, heating to 85 ℃, adding 0.8kg of saccharifying enzyme, 3kg of Aspergillus niger fermentation liquor prepared in example 1 and 2kg of 5% diluted hydrochloric acid, and stirring for 30min at 120 r/min;

(3) cooling the brown sugar water, and fermenting at constant temperature of 45 ℃ for 6d to obtain brown sugar fermentation liquor;

(4) evaporating and crystallizing the fermentation liquor to obtain crude product plant glucose;

(5) re-dissolving the crude product of the plant glucose in 6 times of water, and removing impurities in the water solution by adopting an ultrafiltration membrane to obtain the plant glucose.

Example 5

A method for preparing plant glucose by taking brown sugar as a raw material comprises the following steps:

(1) crushing 10kg of brown sugar, sieving with a 300-mesh sieve, preheating water to deionized water with the temperature of more than 90 ℃, dissolving the brown sugar in 16 times of water, and keeping the temperature at 52 ℃ for later use;

(2) putting brown sugar water into a reaction kettle, heating to 88 ℃, adding 0.6kg of saccharifying enzyme, 3.5kg of Aspergillus niger fermentation liquor prepared in example 1 and 2kg of 6% dilute hydrochloric acid, and stirring for 35min at the speed of 130 r/min;

(3) cooling the brown sugar water, and fermenting at a constant temperature of 48 ℃ for 7d to obtain brown sugar fermentation liquor;

(4) evaporating and crystallizing the fermentation liquor to obtain crude product plant glucose;

(5) re-dissolving the crude product of the plant glucose in 7 times of water, and removing impurities in the water solution by adopting an ultrafiltration membrane to obtain the plant glucose.

Example 6

A method for preparing plant glucose by taking brown sugar as a raw material comprises the following steps:

(1) crushing 10kg of brown sugar, sieving with a 250-mesh sieve, preheating water to deionized water with the temperature of more than 90 ℃, dissolving the brown sugar in 18 times of water, and keeping the temperature at 55 ℃ for later use;

(2) putting brown sugar water into a reaction kettle, heating to 90 ℃, adding 1kg of saccharifying enzyme, 2.5kg of Aspergillus niger fermentation liquor prepared in example 1 and 1.5kg of 8% diluted hydrochloric acid, and stirring for 35min at 140 r/min;

(3) cooling the brown sugar water, and fermenting at 50 deg.C for 7d to obtain brown sugar fermentation liquid;

(4) evaporating and crystallizing the fermentation liquor to obtain crude product plant glucose;

(5) re-dissolving the crude product of the plant glucose in 5 times of water, and removing impurities in the water solution by adopting an ultrafiltration membrane to obtain the plant glucose.

Test examples

The plant glucose solutions obtained in examples 2 to 6 were subjected to glucose content measurement, and the amounts of glucose obtained were calculated, and the results are shown in Table 1.

50g of each of the plant glucose solutions obtained in examples 2 to 6 was taken, and water was evaporated at 80 ℃ to obtain glucose, and the purity of the obtained glucose was measured according to GB/T18932.22-2003, and the results are shown in Table 1.

TABLE 1

Item	Example 2	Example 3	Example 4	Example 5	Example 6
						Yield (kg)	6.5	6.3	7.2	6.8	7.5
Purity (%)	99.2	98.8	99.0	99.2	99.5

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.