超高麦芽糖浆的制备工艺研究.pdf

中国食品添加剂
China Food Additive
开发应用
超高麦芽糖浆的制备工艺研究
黄伟红,赵静静,张亮,崔静,邵竟峰
(山东福田药业有限公司,禹城251200)
摘要:淀粉经过液化、糖化、脱色、离子交换、浓缩T序,制备出麦牙糖浆。麦糖浆中含有麦芬
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支芽糖的含量,但是由于树
脂对各种糖的附力较为接近,在分离过程中很难得到高纯的麦芬糖浆。麦芬糖旅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萄糖为主的组分。第二种组
分经过活性下酵发幣可以厶除葡菊糖,得到麦芬糖含量98%以上的超高麦芽糖浆。经过单素条件优化实
验,得到活性十酵母去除第二种组分中的萄糖发酵的最使⊥艺条件为:糖浓为12%0,添加十基质量的2%活
性下母,250mI.三们瓶装液量为100mT.,200 r/min,34C发4h。在此条件下得到的麦芬糖浆中麦芬糖的含
关鍵词:高麦芬糖浆;色谱分离;活性干母
中图分类号:TS202.1文献标识码:A文章编号:1006-2513(2015)08-0113-07
Study on preparation of high maltose syrup
IIUANG Wei-hong, IIAO Jing-jing, LANG Liang, CUI Jing, SILAO Jing-feng
(Shandong Futastc Pharmaccutical Co, Ltd, Yuchcng 251200)
Abstract Maltose syrup was prepared by starch liquefaction, saccharification, bleaching, ion cxchange and
concentrating process. In addition to about 83%o maltose, maltose syrupalso contains maltotriose, maltotetraose
and glucose components. Maltose would be incrcased by chromatographic separation. It is very dilieult to get high
maltose syrup because of the similar adhesive force between maltose and other sugar molecule. Two groups of
ompounds were obtained aller chromatography, the lirst onc, was mainly consisting o! maltotriose, maltotctrao
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 oplimization experiment, the optimum fermentation
conditions of removal glucose were: sugar concentration 12%0, 2% dry mass of active dry yeast, fermentation
volume 100ML /250ml, shaking speed 200r/mn, al 34C for 4h. Under these conditions, maltose content of maltose
syrup reached more than 990
Key words: high maltose syrup; chromatographic separation; active dry yeast
麦芽糖浆足利用精制淀粉为原料,用晦制剂质量的百分比)在80%以上的麦芽糖浆被称为
液化、糖化后,经精制、浓缩而成的·种淀粉糟超高麦芽糖浆。近几年来,随着色谱分离技术的
浆,其成分主要为麦芽糖(即麦芽糖,其含量普及,人规模生产中麦芽糖浆中麦芽糖的含量已
≥50%)、销萄糖、友芽三糖、麦芽四糖及四糖经达到87%~90%,实验室技术麦芽糖的含量
以上的葡聚糖等。麦芽糖含量(麦芽糖占总下物可以达到94%~95%。超高麦岁糖浆,在食
收稿日期:20150508
作者简介:黄伟红(1980-),女,预士研究生,T程师,主要从事功能糖方面的研究。
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2015年第8期
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