【作者】 王娇；

【导师】 阚建全；

【作者基本信息】 西南大学 ， 食品科学， 2007， 硕士

【摘要】 麦芽糖具有优良的特性，如麦芽糖的甜度只有蔗糖的30％～40％，入口不留后味，具有良好的防腐性和热稳定性，吸湿性低，且具有多种生理功能，广泛应用于食品和医药工业。如代替淀粉糖浆制造硬糖，不仅甜度柔和，且产品不易着色，透明度高，具有较好的抗砂和抗烊性；代替部分蔗糖制造口香糖和泡泡糖，可明显改善产品的适口性和香味稳定性。麦芽糖在医药工业上的应用主要有：(1)麦芽糖浆可直接服用，以补充机体所需的碳源和能量；(2)与其它营养素适当配比可作为营养剂；(3)麦芽糖是制造麦芽糖醇的原料，人摄入麦芽糖醇后不会使血糖升高和合成血脂，是糖尿病、动脉硬化、心血管病、高血压患者的理想甜味剂；(4)精制麦芽糖可用于制造麦芽糖静脉注射液，与传统葡萄糖注射液相比，有如下优点：麦芽糖在血液中代谢不需要胰岛素控制，不会引起血糖升高，渗透压仅为葡萄糖的一半。因此，现在对高纯度麦芽糖的需求，越来越大。本研究是以玉米淀粉为原料，采用酶法生产高麦芽糖浆，再利用现代分离技术制备出麦芽糖含量高达99％以上的结晶麦芽糖，系统地研究了高麦芽糖浆和高纯度结晶麦芽糖的制备技术，确定了每个单元操作的最佳工艺参数。研究结果为：(1)确定了淀粉液化的最佳工艺条件。通过单因素实验及正交实验，得到液化的最佳工艺条件为：淀粉乳浓度为15％，稀释了100倍的α-淀粉酶的添加量为0.0083mL／g淀粉，液化温度为75℃，液化时间为30min。此时液化液DE值为2.64。(2)确定了淀粉糖化的最佳工艺条件。通过单因素实验及正交实验，得到糖化的最佳工艺条件为：稀释了100倍的普鲁蓝酶添加量为0.083mL／g淀粉，稀释了100倍的麦芽糖生成酶添加量为0.25mL／g淀粉，糖化温度为58-60℃，糖化时间为62h。此时糖化液的DE值为101.01。(3)确定了葡萄糖分离的最佳工艺条件。通过单因素实验，得到葡萄糖分离的工艺条件为：乙醇溶液的浓度为90％，料液比1:10，溶解温度为65℃，溶解时间为20min。在此最佳工艺条件下，样品中葡萄糖含量仅为0.35％，麦芽糖含量为94.5％，其他糖类物质的含量为5.15％。(4)确定了分子量大于麦芽糖的其他糖类物质分离的最佳工艺条件。通过单因素实验，得到其他糖类物质分离的工艺条件为：色谱柱为离子交换色谱柱，将分离葡萄糖后得到的样品溶解，得麦芽糖浆，浓缩至固形物含量为40％，进样量0.075BV，洗脱剂为5％的乙醇溶液，洗脱速度为0.017BV／min。在此最佳工艺条件下，麦芽糖浆中其他糖类物质的含量为0.47％，麦芽糖的含量为99.07％，葡萄糖含量为0.46％。(5)确定了纯化后的麦芽糖浆制备高纯度结晶麦芽糖的最佳结晶工艺条件。通过单因素实验，得到麦芽糖浆制备高纯度结晶麦芽糖的工艺条件为：麦芽糖浆浓度为75％，料液比为1:1，加入少量晶种，温差为55-25℃，结晶时间48h。在此最佳工艺条件下，得高纯度结晶麦芽糖，麦芽糖纯度为99.22％，样品得率为85％。综上所述(1)高纯度结晶麦芽糖制备的工艺流程为：玉米淀粉→液化→糖化→葡萄糖的分离→分子量大于麦芽糖的其他糖类物质的分离→麦芽糖结晶→高纯度结晶麦芽糖(2)高纯度结晶麦芽糖制备的最佳工艺条件为：液化时，淀粉乳浓度为15％，添加稀释100倍耐高温a-淀粉酶0.0083mL／g淀粉，液化温度为75℃，液化时间为30min；糖化时，添加稀释100倍普鲁蓝酶0.083mL／g淀粉，添加稀释100倍麦芽糖生成酶0.25mL／g淀粉，糖化温度为59℃，糖化时间为62h；分离葡萄糖时，样品中葡萄糖的含量为9％，其它糖类物质含量为5％，麦芽糖的含量为86％，乙醇溶液浓度为90％，料液比为1:10，溶解温度为65℃，溶解时间为20min；分离其他糖类物质时，样品中葡萄糖含量仅为0.35％，麦芽糖含量为94.5％，其他糖类物质的含量为5.15％，色谱柱为离子交换色谱柱，进料量0.075BV，洗脱剂为5％的乙醇溶液，洗脱速度0.017BV／min；结晶时，糖浆浓度75％，料液比为1:1，温差为55-25℃，结晶时间48h。(3)在此最佳工艺条件下，在实验室进行了三次实验室规模的放大试验(每次投玉米淀粉2.4kg)，最终产品结晶麦芽糖的平均纯度为99.24％，结晶麦芽糖相对于原料淀粉的平均得率为57.5％。更多还原

【Abstract】 The maltose has the very good merit,It mainly uses in the food industry,especially candy industry.its sweetness is 30%～40% of the sucrose and not to keep the taste after entrance.The maltose has the good corrosion resistance and the thermostability.its water absorbability is low and the solubility is small in the water, it has the special pHysiological function in the human body.The hard candy manufactured by the high maltose syrup that replaces the acid hydrolysis production of the the starch syrup, not only the sweetness is gentle, but also the product not easy to color up, the transparency is high, has the good anti-granulated and the anti-yang nature.Replacing the partial sucrose with the high malt syrup to manufacture chewing gum and the chewing gum, may improve the the palatability and fragrance stable of product obviously.The maltose also has the widespread use in the pharmaceutical industry. (1) maltose syrup may take directly supplement of the carbon source and the energy for organism needs. (2) as the carbon source, maltose make the nutriment with other suitable proportion nutriment. (3) the maltose syrup hydrogenation makes maltose alcohol.Because it cannot cause the blood sugar ascension and the blood fats synthesis.It is the ideal sweetening agent of the diabetes, the arteriosclerosis, the cardiovascular disease and the patients with high blood pressure’s.The purification maltose makes the maltose injection.It has the following merit that compares to the traditional glucose injection:The maltose metabolism does not need the insulin control in the blood;it cannot cause the blood sugar ascension After the injection; its osmotic pressure is only half of the same density glucoseSo the need of high purity Maltose is becoming biger and biger.The thesis used corn flour as raw material, using enzyme producing high maltose syrup,making use of modern separation technology producing maltose that the content amount to 99% .The experiment has carried out studying on the production technology of the high maltose syrup and the high purity crystallization maltose and ascertained the optimal technological parameter of every element.The results as follows: (1)The best technological conditions of liquefication for the starch were ascertained.The best technological conditions of experiments were:density of the milk of starch was 15%,the a-amylase diluted 100 times 0.0083mL/g starch,liquefication time was 30 minutes,liquefication temperature was 75℃.obtaining the liquefaction fluid has the DE value of 2.64.(2) The best technological conditions of saccharification for the starch were ascertained.The best technological conditions of experiments were:The Promozyme diluted 100 times 0.083mL/g , the Maltogenase diluted 100 times 0.025mL/g starch, saccharification time was 62h, saccharification temperature was 58-60℃.obtaining the saccharification fluid has the DE value of 101.01.(3) The best technological conditions of glucose separation were ascertained. The best technological conditions of experiments were: density of ethyl alcohol was 90% ,solid-liquid ratio was 1:10, dissolved time was 20min,dissolved temperature was 65℃.under this condition,the content of glucose was 0.35%, the content of maltose was 94.5%, the content of other suger was 5.51%.(4) The best technological conditions of the sugar that molecular weight bigger than the maltose separation were ascertained.The best technological conditions of experiments were: charcoal Chromatographic column, the syrup that through glucose separation concentrated to the solid content is 40%, the quantity of syrup was 0.075BV, the eluent was 5% ethyl alcohol solution, the flow velocity was 0.017 BV /min, under this condition,the content of the other sugar was 0.47% the content of glucose was 0.46%, the content of maltose was 99. 07%.(5) The best technological conditions of crystallization for maltose were ascertained.The technological conditions of single factor experiments were: the solid-liquid ratio was 1 : 1, the syrup concentration 75%, the temperature difference 55—25℃, the crystallization time 48h. under this condition, The purity of maltose was 99.22%, The extraction rate of maltose was 85%.In conclusion:(1) the processing of high purity crystalline maltose was:corn starch→liquefication→saccharification→glucose separation→the other suger separation that molecular weight bigger than the maltose→maltose crystallization→high purity crystalline maltose. (2)The best condition of high purity crystalline maltose was: in liquefication: density of the milk of starch was 15%,the a-amylase diluted 100 times 0.0083mL/g starch,liquefication time was 30 minutes,liquefication temperature was 75℃; in saccharification: The Promozyme diluted 100 times 0.083mL/g,the Maltogenase diluted 100 times 0.025mL/g starch, saccharification time was 62h, saccharification temperature was 58-60℃; in glucose separation: density of ethyl alcohol was 90% , solid-liquid ratio was 1:10, dissolved time was 20min,dissolved temperature was 65℃;in other suger separation: charcoal Chromatographic column ,the quantity of syrup was 0.075BV, the eluent was 5% ethyl alcohol solution, the flow velocity was 0.017 BV /min;in maltose crystallization the solid-liquid ratio was 1:1, the syrup concentration 75%, the temperature difference 55—25℃, the crystallization time 48h. (3) According to the best condition, three amplied experiments had been done (every time 2.4kg corn starch had been used).The average purity of crystalline maltose was 99.24%. The average extraction rate of crystalline maltose to corn starch was: 57.5%.更多还原