CN106755176A - 用燕麦淀粉制备麦芽糊精的方法 - Google Patents
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Abstract
本发明公开了一种用燕麦淀粉制备麦芽糊精的方法，包括制浆：水和燕麦淀粉放入搅拌机中进行混合成25‑35％的淀粉乳；用烧碱调PH值到7.0～8.0，添加α‑淀粉酶后充分搅拌；把淀粉乳转到反应釜中；加热温度在95‑100度反应10‑30分钟；淀粉乳的DE值达到10～20时升温到140度进行灭酶；冷却到45‑55度调PH至5.5‑6；加入β‑淀粉酶、普鲁兰酶、麦芽糖酶，反应1‑3小时，升温至100度灭酶制得糖浆；脱色：将糖浆过滤，添加活性炭、混匀，80‑85度加热20‑30分钟；然后除去活性炭后通过离子交换树脂进行脱盐；用超滤膜进行过滤；真空浓缩得到麦芽糊精。
Description
技术领域
本发明属于制备含有糖残基的化合物技术领域，更具体是涉及一种用燕麦淀粉制备麦芽糊精的方法。
背景技术
燕麦(拉丁学名：Avena sativa L.)为禾本科植物,《本草纲目》中称之为雀麦、野麦子。燕麦不易脱皮，所以被称为皮燕麦,是一种低糖、高营养、高能食品。燕麦性味甘平。能益脾养心、敛汗。有较高的营养价值。可用于体虚自汗、盗汗或肺结核病人。煎汤服，或“舂去皮作面蒸食及作饼食。”(《救荒本草》).燕麦耐寒，抗旱，对土壤的适应性很强，能自播繁衍。燕麦富含膳食纤维，能促进肠胃蠕动，利于排便，热量低，升糖指数低，降脂降糖，也是高档补品之一，在贫苦地区是不可缺少的干粮。
燕麦中含有谷类中最丰富的β-葡聚糖，β-葡聚糖属于可溶性膳食纤维，β-葡聚糖具有显著的减肥功效，在降低血脂、降低血糖、降低胆固醇和预防心血管疾病、提高免疫能力等方面都有着出色的表现。β-葡聚糖是一种多糖，主要化学结构β-1,3葡聚糖和β-1，6葡聚糖，两者均具有抗肿瘤性质，而且能够极大地提高人体自然免疫力，两者结合使用，亦能起到相辅相成的作用。同时作为益生元还可以调节肠道菌群结构。如何将燕麦中的β-葡聚糖提取出来给客户提供可溶性膳食纤维来满足客户需求，是申请人一致致力于研究的课题。
发明内容
为了解决现有技术存在的问题，本发明提供一种用燕麦淀粉制备麦芽糊精的方法，该方法值得的麦芽糊精含有高可溶性膳食纤维。
为了实现上述目的，本发明的采用的技术方案是：一种用燕麦淀粉制备麦芽糊精的方法，包括制浆：将水和燕麦淀粉放入搅拌机中进行充分搅拌混合；调成25-35％的淀粉乳；调匀后加入烧碱将淀粉乳的PH值调成7.0～8.0；添加α-淀粉酶后通过搅拌机进行充分搅拌；把调好的淀粉乳转移到反应釜中；将反应釜的加热温度控制在95-100度，反应过程中通过搅拌杆充分搅拌；反应10-30分钟；淀粉乳的DE值达到10-20时升温到140度进行灭酶；将灭酶之后的淀粉乳再冷却到45-55度，添加调节剂调节PH至5.5-6；加入β-淀粉酶、普鲁兰酶、麦芽糖酶；反应1-3小时，然后再升温至100度进行灭酶制得糖浆；脱色：将灭酶后的糖浆过滤，在过滤之后的糖浆中添加活性炭、混匀；80-85度加热20-30分钟；然后除去活性炭，再将糖浆通过离子交换树脂进行脱盐；过滤：用超滤膜进行过滤；压力2-3MPa，膜通量40L/H；真空浓缩：真空度控制在0.07-0.08MPa；蒸气压力控制在0.25-0.3MPa；浓缩至固体物含量70-80％时，停气防空，即可得到麦芽糊精。
采用本发明的技术方案生产的麦芽糊精在降低血糖方面具有明显功效，与同类膳食纤维产品相比具有明显优势。燕麦制成的麦芽糊精还具有如下优点：1、易溶于水；2、能量值低；3、可以应用在乳制品中，作为低血糖产品的配料使用；4、产品不易使人产生腹泻；5、产品微甜，具有较好的口感。
具体实施方式
下面对本发明的技术方案做进一步的说明：
一种用燕麦淀粉制备麦芽糊精的方法，包括
制浆：将水和燕麦淀粉放入搅拌机中进行充分搅拌混合；调成25-35％的淀粉乳；调匀后加入烧碱将淀粉乳的PH值调成7.0～8.0；添加α-淀粉酶后通过搅拌机进行充分搅拌；把调好的淀粉乳转移到反应釜中；将反应釜的加热温度控制在95-100度，反应过程中通过搅拌杆充分搅拌；反应10-30分钟；淀粉乳的DE值达到10-20时升温到140度进行灭酶；将灭酶之后的淀粉乳再冷却到45-55度，添加调节剂调节PH至5.5-6；加入β-淀粉酶、普鲁兰酶、麦芽糖酶；反应1-3小时，然后再升温至100度进行灭酶制得糖浆；
脱色：将灭酶后的糖浆过滤，在过滤之后的糖浆中添加活性炭、混匀；80-85度加热20-30分钟；然后除去活性炭，再将糖浆通过离子交换树脂进行脱盐；
过滤：用超滤膜进行过滤；压力2-3MPa，膜通量40L/H；
真空浓缩：真空度控制在0.07-0.08MPa；蒸气压力控制在0.25-0.3MPa；浓缩至固体物含量70-80％时，停气防空，即可得到麦芽糊精。
进一步的改进，所述搅拌机的搅拌速率为180-200r/min；反应釜的搅拌速率为40-70r/min。对搅拌机搅拌速率和反应釜搅拌速率的控制保证了制浆工作的顺利进行和制浆的效果。
进一步的改进，调节剂为碳酸钙或氯化钙。调节剂采用碳酸钙或氯化钙反应之后的钙离子在过滤时可以以杂质的形式被过滤掉。
本发明不局限于上述最佳实施方式，任何人在本发明的启示下都可得出其他各种形式的产品，但不论在其形状或结构上作任何变化，凡是具有与本申请相同或相近似的技术方案，均落在本发明的保护范围之内。
Claims (3)
1.一种用燕麦淀粉制备麦芽糊精的方法，其特征在于：包括
制浆：将水和燕麦淀粉放入搅拌机中进行充分搅拌混合；调成25-35％的淀粉乳；调匀后加入烧碱将淀粉乳的PH值调成7.0～8.0；添加α-淀粉酶后通过搅拌机进行充分搅拌；把调好的淀粉乳转移到反应釜中；将反应釜的加热温度控制在95-100度，反应过程中通过搅拌杆充分搅拌；反应10-30分钟；淀粉乳的DE值达到10-20时升温到140度进行灭酶；将灭酶之后的淀粉乳再冷却到45-55度，添加调节剂调节PH至5.5-6；加入β-淀粉酶、普鲁兰酶、麦芽糖酶；反应1-3小时，然后再升温至100度进行灭酶制得糖浆；
脱色：将灭酶后的糖浆过滤，在过滤之后的糖浆中添加活性炭、混匀；80-85度加热20-30分钟；然后除去活性炭，再将糖浆通过离子交换树脂进行脱盐；
过滤：用超滤膜进行过滤；压力2-3MPa，膜通量40L/H；
真空浓缩：真空度控制在0.07-0.08MPa；蒸气压力控制在0.25-0.3MPa；浓缩至固体物含量70-80％时，停气防空，即可得到麦芽糊精。
2.根据权利要求1所述的用燕麦淀粉制备麦芽糊精的方法，其特征在于：所述搅拌机的搅拌速率为180-200r/min；反应釜的搅拌速率为40-70r/min。
3.根据权利要求1所述的用燕麦淀粉制备麦芽糊精的方法，其特征在于：调节剂为碳酸钙或氯化钙。
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| CN107586808A (zh) * | 2017-10-31 | 2018-01-16 | 无锡甜丰食品有限公司 | 小麦淀粉制备抗性麦芽糊精的方法 |
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|---|---|---|---|---|
| US4254225A (en) * | 1978-07-20 | 1981-03-03 | Cpc International Inc. | Novel neutral glucoamylase and method for its production |
| CN102180982A (zh) * | 2011-01-04 | 2011-09-14 | 长治市金泽生物工程有限公司 | 一种麦芽糊精的生产方法 |
| CN102766666A (zh) * | 2012-07-06 | 2012-11-07 | 上海晓乐东潮生物技术开发有限公司 | 一种超高含量麦芽糖浆的制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4254225A (en) * | 1978-07-20 | 1981-03-03 | Cpc International Inc. | Novel neutral glucoamylase and method for its production |
| CN102180982A (zh) * | 2011-01-04 | 2011-09-14 | 长治市金泽生物工程有限公司 | 一种麦芽糊精的生产方法 |
| CN102766666A (zh) * | 2012-07-06 | 2012-11-07 | 上海晓乐东潮生物技术开发有限公司 | 一种超高含量麦芽糖浆的制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107586808A (zh) * | 2017-10-31 | 2018-01-16 | 无锡甜丰食品有限公司 | 小麦淀粉制备抗性麦芽糊精的方法 |
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