glucose corn syrup processing line

Prepare for liquefaction, adjust each process parameter to process index before liquefaction: ① starch milk concentration

Generally control the dry matter content of starch milk by 30% ~ 35% (16 ~ 18 ° Be). In actual production, in order to achieve a better liquefaction effect and a good flow rate, in combination with the enzyme preparation used, and through production practice, the starch milk concentration is controlled at 17 ° Be. It can be adjusted up to 18.5 ° Be, and it will affect the liquefaction effect. In the case that the enzyme quality is limited and the vapor pressure is not reached, which is not conducive to liquefaction, the starch milk concentration can be appropriately reduced. ② pH value

The liquefaction enzyme used is from Novozymes, and its operating pH range is 5.2 to 5.8, and the optimal pH is 5.5. (The liquefaction enzymes on the market generally use a pH range of 6.0 to 6.5.) In this range, the pH value is low and the liquefaction liquid is relatively good in color; maltulose produced during liquefaction is relatively small, which can ensure DX during saccharification The value is ≥96%.

The pH value of starch milk is unstable, and the pH value has been decreasing during liquefaction, and it is still in the state of starch paste after spraying, which makes it impossible to produce refractory bricks. ③ Ca2 + content

The heat-resistant α-amylase only needs a small amount of calcium ions to maintain the stability of activity, and 5 mg / kg is sufficient. Starch milk generally contains this amount of calcium ions, without the need for additional addition.

④ Amount of enzyme added: The amount of enzyme added is related to enzyme activity. The addition of high temperature resistant α-amylase 4L / T dry-based starch can reduce the amount of enzyme added under the condition of complete production equipment and operations. Use 0.35L / T dry-based starch. Under the stable production conditions, the amount of raw and auxiliary materials can be reduced. 2) Spray liquefaction

It adopts intermittent mixing and continuous spraying. Spraying minimizes starch milk viscosity in the shortest time. At the same time, the enzyme is partially inactivated.

Spraying temperature: 105 ～ 110 ℃, liquefaction reaction of pipeline for 10 ～ 15min. The spray temperature exceeds the upper limit, and the enzyme inactivation is serious. In production, 107 ° C is used. At this temperature, the enzyme activity is reduced by about 30%. The second addition of enzyme can ensure the liquefaction effect.

When spraying, it is required to delay for 5min at the spray temperature, that is, to stay in the pressure tank for 5min. Some manufacturers set up a delay pipeline to delay. 3) Laminar flow tank liquefaction

①The temperature is 95 ～ 98 ℃, and the optimal temperature is 97 ℃. The material liquid from the pressure tank enters the flash tank to release the pressure to normal pressure and reduce the temperature to 97 ℃.

②Liquefaction time: It is determined according to the amount of enzyme added and spray speed. Generally, the delay time is 90 min to 120 min, and the DE value reaches about 15%. The DE value of the syrup after exiting the laminar flow tank should preferably not exceed 20%. High DE value will reduce DX value, which is not good for production.

③Decoloration point: brown-red with iodine test; ④Appearance: transparent, no white turbidity;

⑤ The effect of protein flocculation determines the effect of protein separation and removal from solution. Liquefaction degree control:

① DE value of liquefied liquid: liquefaction is to create the best conditions for saccharification. Under the premise of iodine test, the lower the DE value of the liquefied liquid, the better. The DE value of the liquefied liquid is within 15% to 20%, and the closer to 15%, the more favorable the saccharification. ② Viscosity of liquefied liquid: it is related to the filtration speed, the viscosity is large, and the filtration is difficult.

③ liquefaction time; according to production needs, by adjusting the amount of enzyme preparation, spray speed, liquefaction; testing content: check the liquefaction process work records every day, according to the liquefaction time; after liquefaction, using saccharifying enzyme to liquefied starch sugar (maltodextrin) ①Saccharification temperature: 60 ℃ ～ 62 ℃; ②pH value: 4.0 ～ 4.5, the optimal pH value is 4.3; ③Enzyme amount: 0.71L / T dry-based starch; ④Stirring: Stir after standing evenly; ⑤Saccharification End point: Absence of dextrin in absolute alcohol test; DE value ≥98; In general, DE /

③Liquefaction time

According to the production needs, the color, DE value and filtration performance of the liquefied liquid are controlled by adjusting the amount of enzyme preparation, spray speed and liquefaction time.

Test content: Check the working records of the liquefaction process every day, perform an iodine test according to the liquefaction time, and sample the DE value of the liquefaction liquid. 8.Saccharification

After liquefaction is completed, the liquefied starch sugar (maltodextrin) is saccharified using a saccharifying enzyme. Compared with common glucose amylase, the enzyme preparation used can obtain higher glucose yield and reduce the amount of isomaltose formed during saccharification. Control process parameters:

①Saccharification temperature: 60 ℃ ～ 62 ℃. It is saccharified at 60 ° C and is not easy to be infected with bacteria. The temperature of the liquefied liquid is 90 ～ 100 ℃, and the temperature of the plate heat exchanger is reduced to 60 ℃

②pH value: 4.0 ～ 4.5, optimal pH value is 4.3

③Add enzyme amount: 0.71L / T dry starch. By adjusting the amount of enzyme added, the saccharification time can be changed, and specifically adjusted according to production needs.

④ Stirring: After stirring evenly, stand for saccharification.

⑤ End point of saccharification: there is no dextrin in absolute alcohol test; DE value is ≥98%