| 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%. |
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