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WO2006130124A1 - Procede de fabrication de melasse d'amidon - Google Patents

Procede de fabrication de melasse d'amidon Download PDF

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Publication number
WO2006130124A1
WO2006130124A1 PCT/UA2006/000027 UA2006000027W WO2006130124A1 WO 2006130124 A1 WO2006130124 A1 WO 2006130124A1 UA 2006000027 W UA2006000027 W UA 2006000027W WO 2006130124 A1 WO2006130124 A1 WO 2006130124A1
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WO
WIPO (PCT)
Prior art keywords
starch
temperature
syrup
carried out
amylase
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/UA2006/000027
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English (en)
Russian (ru)
Inventor
Valentina Boleslavovna Prasnjak
Elvira Nikolaevna Moskaljova
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
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Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2006130124A1 publication Critical patent/WO2006130124A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches

Definitions

  • the invention relates to a technology for processing starch-containing raw materials, in particular corn, to obtain molasses, glucose-fructose syrup, and the like. and can be used in the starch and food industry.
  • a known method for producing glucose-containing syrup comprising the first stage of enzymatic dilution of the initial starch suspension, heat treatment of partially diluted starch suspension, two-stage cooling, removal of fat-protein impurities after the first cooling stage, the second stage of enzymatic rarefaction, enzymatic saccharification and purification of the obtained syrup (A. S. USSR N ° 1337412, IPC 4 C13K 1/06, C12G 19/02, 1987).
  • the disadvantages of this method are its complexity and loss of starch with fat-protein impurities when they are removed after the first cooling stage.
  • the closest analogue of the proposed method is a method for producing starch syrup by the Danish company DDS-Krower A / S, in which a suspension is prepared from defatted corn grits, which is subjected to enzymatic rarefaction with ⁇ -amylase. After that, the suspension is filtered at a temperature of 70-80 0 C and a pH of 4.8. The hydrolyzate filtered after dilution is divided into two parts, one of which is sent for saccharification to obtain glucose syrup. The second part is mixed with saccharified glucose syrup to obtain a product with the content of reducing substances in the required interval percent.
  • the syrup After saccharification, the syrup is decolorized and demineralized with activated charcoal and ion-exchange resins, then evaporated to obtain molasses or glucose (Ladur T.A. Production of sugary products from starch-containing raw materials using enzymes. - M: TSNIITEpischeprom. 1978. P. 17- 21).
  • molasses or glucose Ladur T.A. Production of sugary products from starch-containing raw materials using enzymes. - M: TSNIITEpischeprom. 1978. P. 17- 21.
  • Common essential features of the known and proposed methods are the preparation of a suspension, its enzymatic dilution with ⁇ -amylase, filtering to precipitate at a temperature not lower than the gelatinization temperature of starch, enzymatic saccharification of the filtered hydrolyzate, its purification and concentration of the resulting syrup.
  • the basis of the invention is the task of improving the method for producing starch syrup, in which by introducing an additional operation, replacing enzymes and observing the temperature regime of purification, the quality of saccharification of starch syrup is improved to obtain the necessary carbohydrate composition and the required percentage of reducing substances, as well as increasing the degree of transparency in the final product, which leads to an improvement in the quality of molasses.
  • the problem is solved in that in a method for producing starch syrup, including preparing a suspension, its enzymatic rarefaction with ⁇ -amylase, filtering to isolate the precipitate at a temperature not lower than the gelatinization temperature of starch, enzymatic saccharification of the filtered hydrolyzate, its purification and concentration of the resulting syrup, in accordance with the invention, the enzymatic rarefaction is carried out additionally by ⁇ -amylase, after which the suspension is digested, and the purification is carried out at a temperature not lower e starch gelatinization temperature.
  • purification is carried out by separation to separate fat and protein.
  • Cleaning is carried out with activated carbon.
  • Concentration is carried out by two-stage evaporation. After the first evaporation stage, activated carbon is purified and / or filtered at a temperature not lower than the gelatinization temperature of starch.
  • enzymatic rarefaction in addition to ⁇ -amylase, additionally ⁇ -amylase ensures the breaking of ⁇ -l, 4-glucoside and ⁇ -1,6-glucoside bonds of the starch polymer, which contributes to increase the degree of degradation of starch.
  • introduction of an additional operation for boiling rarefied syrup before saccharification provides, due to higher cooking temperatures, an increase in the degree of gelatinization of starch syrup and, accordingly, its homogenization. At the same time, the quality of saccharification is increased, the necessary carbohydrate composition and the required percentage of reducing substances are obtained.
  • the implementation of separation to separate fat and protein, purification from soluble impurities with activated carbon, followed by filtration through washed kieselguhr, further improves the quality of molasses.
  • the implementation of the concentration by two-stage evaporation with cleaning after the first stage at a temperature not lower than the gelatinization temperature of starch additionally provides an improvement in the quality of molasses and the absence of turbidity and caramelization.
  • a suspension is prepared from cornmeal by mixing with a certain amount of hot water in adjustable tanks.
  • the suspension is subjected to dilution to a predetermined content of reducing substances with the addition of an enzyme containing ⁇ -amylase and ⁇ -amylase.
  • an enzyme containing ⁇ -amylase and ⁇ -amylase In this case, a rupture of ⁇ -l, 4-glucoside and ⁇ -l, 6-glucosidic bonds of the starch polymer, which contributes to an increase in the degree of starch cleavage.
  • the resulting product is subjected to boiling at higher temperatures than vacuum, for a more complete breakdown of starch.
  • the boiled product is immediately filtered to separate solid and liquid phases at a temperature not lower than the gelatinization temperature of starch, while lowering the pH value.
  • the filtered corn mass is subjected to enzymatic saccharification, during which starch is converted to glucose to obtain the necessary carbohydrate composition and the required percentage of reducing substances in the saccharified corn mass.
  • Sugared corn mass is cleaned at a temperature not lower than the starch gelatinization temperature, which ensures the transparency of the corn mass at all stages of cleaning, which may include the separation of fat and protein in the separator, which contributes to further successful filtration, i.e. preventing clogging of the pores of the filter elements, as well as discoloration of the syrup after evaporation.
  • the mass can be cleaned of soluble impurities with activated carbon using its adsorption properties, after which they can be filtered through a filter pre-washed with kieselguhr.
  • the filtered syrup is subjected to concentration, it can be a two-stage evaporation.
  • the syrup is evaporated to a solids content of 50-55%, after which it is purified with activated carbon and filtered at a temperature not lower than the gelatinization temperature of starch.
  • molasses evaporated to a solids content of 78-80%. Get a transparent final product - starch syrup.
  • Example 1 Prepare a suspension by mixing cornmeal and water at a temperature of 45-5O 0 C in a ratio by weight of 1: 2. The total solids content in the suspension is 30%. At the same temperature, the suspension is enzymatically diluted with ⁇ -amylase and ⁇ -amylase, and first, increasing the temperature to 60-63 0 C, and then to 85-9O 0 C, only with ⁇ -amylase. After that, the resulting product is boiled down in camps at a temperature of 140-150 0 C. The boiled mass is quickly cooled to 7O 0 C, lowering the pH to 4.7-4.9, and filtered on filter presses.
  • the following enzymatic saccharification is carried out with ⁇ -amylase in saccharifiers (containers with a stirrer) at a temperature of 55-6O 0 C and a pH of 5.0-5.5, keeping at this temperature for 30 minutes.
  • the saccharified syrup is separated, purified with activated carbon, filtered at a temperature of 7O 0 C and subjected to two-stage evaporation in a vacuum apparatus, and after the first stage of evaporation the molasses is also purified with activated carbon and filtered at a temperature of 70 0 C.
  • the result is a high-quality transparent caramel molasses.
  • Example 2 Perform all operations as in example 1, however, to obtain maltose syrup after enzymatic saccharification, the syrup is kept for up to 48 hours.

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne un procédé de fabrication de mélasse d'amidon. L'invention s'utilise dans la technique de transformation de matières premières contenant de l'amidon (et, notamment, du maïs) dans la fabrication de la mélasse, du sirop fructose / glucose, etc., et peut s'utiliser dans les domaines de l'industrie alimentaire de fabrication d'amidon et de mélasse. Selon l'invention, le procédé de fabrication comprend la préparation d'une suspension, sa raréfaction fermentative avec de l'alpha-amylase, son filtrage visant la sédimentation d'un résidu à une température égale ou supérieure à celle de la formation de colle d'amidon, la transformation en sucre par fermentation de l'hydrolysat filtré, sa purification et la concentration du sirop obtenu. La raréfication fermentative s'effectue au moyen de la bêta-amylase, après quoi la suspension est soumise à la cuisson, et la purification s'effectue à une température égale ou supérieure à celle de la formation de colle d'amidon.
PCT/UA2006/000027 2005-05-30 2006-05-18 Procede de fabrication de melasse d'amidon Ceased WO2006130124A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
UAU200505086U UA11739U (en) 2005-05-30 2005-05-30 A method for producing starch treacle
UAU200505086 2005-05-30

Publications (1)

Publication Number Publication Date
WO2006130124A1 true WO2006130124A1 (fr) 2006-12-07

Family

ID=37454664

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/UA2006/000027 Ceased WO2006130124A1 (fr) 2005-05-30 2006-05-18 Procede de fabrication de melasse d'amidon

Country Status (3)

Country Link
RU (1) RU2006117610A (fr)
UA (1) UA11739U (fr)
WO (1) WO2006130124A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1299206A (en) * 1969-01-24 1972-12-13 Hayashibara Co Process for producing heat-resistant starch syrups
US4410368A (en) * 1980-10-11 1983-10-18 Agency Of Industrial Science & Technology Process for liquefaction of starch
US4780149A (en) * 1986-04-14 1988-10-25 Cooperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten "Avebe" B.A. Method of making and applying beta-limit dextrin containing starch hydrolysates

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1299206A (en) * 1969-01-24 1972-12-13 Hayashibara Co Process for producing heat-resistant starch syrups
US4410368A (en) * 1980-10-11 1983-10-18 Agency Of Industrial Science & Technology Process for liquefaction of starch
US4780149A (en) * 1986-04-14 1988-10-25 Cooperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten "Avebe" B.A. Method of making and applying beta-limit dextrin containing starch hydrolysates

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
"Pyti sovershenstvovaniya patochnogo proizvodstva", AGRONIITEIPP PISCHEVAYA PROMYSHLENNOST, OBZORNAYA INFORMATSIYA, VYP. 5, M., 1986, pages 4 - 8, AND 22 - 25 *
GULJUK N.G.: "Ochistka patochnykh i gljukoznykh siropov", TSNIITEI PISCHEPROM, EXPRESS-INFORMATSIYA, KRAKHMALAPOTOCHAYA PROMYSHLENNOST, M., VYP. 7, 1973, pages 2 - 3 *
LADUR T.A.: "Proizvodstvo sakharistykh produktov iz krakhmalosoderzhaschego syriya s primeneniem fermentov", M., TSNIITEI PISCHEPROM, 1978, pages 17 - 21 *

Also Published As

Publication number Publication date
UA11739U (en) 2006-01-16
RU2006117610A (ru) 2007-12-10

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