超高麦芽糖浆的制备工艺研究

Study on preparation of high maltose syrup

淀粉经过液化、糖化、脱色、离子交换、浓缩工序,制备出麦芽糖浆。麦芽糖浆中含有麦芽三糖、麦芽四糖、葡萄糖等组分,麦芽糖的含量83%左右。通过色谱分离可以提高麦芽糖的含量,但是由于树脂对各种糖的吸附力较为接近,在分离过程中很难得到高纯的麦芽糖浆。麦芽糖浆经过色谱分离后分为两种组分,第一种是以麦芽三糖、麦芽四糖和麦芽糖为主的组分,第二种是以麦芽糖和葡萄糖为主的组分。第二种组分经过活性干酵母发酵可以去除葡萄糖,得到麦芽糖含量98%以上的超高麦芽糖浆。经过单因素条件优化实验,得到活性干酵母去除第二种组分中的葡萄糖发酵的最佳工艺条件为:糖浓为12%,添加干基质量的2%活性干酵母,250m L三角瓶装液量为100m L,200r/min,34℃发酵4h。在此条件下得到的麦芽糖浆中麦芽糖的含量达99%以上。

Maltose syrup was prepared by starch liquefaction, saccharification, bleaching, ion exchange and concentrating process. In addition to about 83% maltose, maltose syrupalso contains maltotriose, maltotetraose and glucose components. Maltose would be increased by chromatographic separation. It is very difficult to get high purity maltose syrup because of the similar adhesive force between maltose and other sugar molecule. Two groups of compounds were obtained after chromatography, the first one, was mainly consisting of maltotriose, maltotetraose and maltose.The second one was maltose and glucose. More than 98% maltose content were yielded after active dry yeast fermentation in the second group.After single factor optimization experiment, the optimum fermentation conditions of removal glucose were ： sugar concentration 12%, 2% dry mass of active dry yeast, fermentation volume 100mL/250mL, shaking speed 200r/min, at 34 ℃ for 4h. Under these conditions, maltose content of maltose syrup reached more than 99%.