Starch sugar process solution

Starch sugar is a general term for sugar products produced by catalytic hydrolysis of acid or enzyme. It is the main product of starch deep processing. Starch sugar can better meet the needs of different consumers than sucrose in taste and function, and can improve food quality and processing performance. The type of starch sugar can be roughly classified into liquid glucose, crystalline glucose, maltose syrup, maltodextrin, malto-oligosaccharide, fructose syrup, etc. according to its constituent composition source. The raw materials for industrial starch extraction are mainly corn, followed by potatoes and cassava.

Starch sugar: All sugars produced from starch are called starch sugar.

Application: Starch sugar is mainly used in the food industry, pharmaceutical industry and chemical industry.
1. The food industry is mainly used in bread, cereals, food, sugar and dairy products, beverages, canned foods, jams, etc.

2. Pharmaceutical industry: There are two kinds of food grade and medicine. Oral sugar standards are lower than the pharmaceutical grade, while some also add vitamins, calcium and so on to improve nutrition for patients, the elderly, children to take.

3. Glucose is also an important chemical raw material. It is a raw material for producing various products such as sorbitol, leucovorol, vitamin C, vitamin C, gluconic acid, glucitol, monosodium glutamate, sprinkle, acetic acid, etc. The chemical raw materials are raw materials for producing various products such as sorbitol, leucovorol, vitamin C, vitamin C, gluconic acid, glucose aldehyde, monosodium glutamate, sprinkling finely, acetic acid, etc., and are widely used in industry.

First, the gelatinization of starch

The wide application of starch in the food industry, paper industry, pharmaceutical industry, chemical industry, etc., has contributed greatly to the development of the national economy. Starch is the presence of granules, but food and non-food applications are almost always heated and gelatinized, using the resulting paste. The application of the relationship of the properties of the starch paste is important. Starch granules are insoluble in water, but absorb a small amount of water in water and the particles swell slightly. Common corn starch and potato starch contain about 28% and 33% of the equilibrium moisture in water. This phenomenon of water absorption and swelling is reversible, and the moisture remains restored to its original particle size after drying.

Mix the starch in the water and keep stirring. The particles are suspended in water to form a white suspension called starch milk. When the starch milk is heated, the granules absorb more water with the increase of temperature, and the swelling is larger, reaching a certain temperature, the original starch structure is destroyed, and the water swells into a viscous colloid paste. This phenomenon is called gelatinization, and its temperature is called gelatinization temperature (the gelatinization temperature of corn is 62 to 72 ° C.), and the formed colloid is called starch paste.

Viscosity is the most important property of starch paste. It is measured by the general viscosity curve. Brookfield's SSB (Starch Measurement System) is designed to measure the viscosity change of industrial starch samples during automatic fast gelatinization and rapid cooling. SSB can measure accurately and quickly, helping product researchers quickly adjust product structure.

Required equipment

• US Brookfield RVDV-II + Programmable Rheometer Programmable Rotary Viscometer (or US Brookfield RVDV-III + Programmable Rheometer Programmable Flow Protocol)

• US Brookfield Small Sample Adapter (SSA) small sample receiver with SC4-21 rotor and SC4-13RPY sampler with RTD temperature probe

• US Brookfield TC-150AP circulating water bath with programmable controller

• Data acquisition and analysis by connecting to a computer with optional WingatherTM or Rheocalc® software

Second, the saccharification of starch

Industrially, the DE value (also called the glucose value) indicates the sugar composition of the starch sugar, and DE is the abbreviation of the English word of Dextrose Equivalent, that is, the glucose equivalent, which indicates the amount of reducing sugar of the starch hydrolyzed product.

DE value = reducing sugar content (%) / dry matter content (%) × 100%, reducing sugar content is determined by Fischer's method or iodometric method; dry matter content can be measured by a refractometer, or can be determined by a drying method. Current starch sugar producers commonly use refractometers or drying methods to determine the solids content of starch syrup. The refracting method measures the solid content based on a simple functional relationship between the refractive index of the syrup and its moisture content, while the drying method directly evaporates the water in the syrup without being affected by the characteristics of the sample. However, the drying method is time consuming and complicated. Many scholars in China have made the relationship between different DE values ​​and the difference between the refractive method and the drying method through experiments, and proved that the correlation is very good. Measuring the soluble solid content (dry matter content) by refractive method can greatly improve the efficiency of product testing, reduce production costs, and increase economic benefits.

Equipment required: Japan ATAGO Ai Tuo RX-5000i desktop digital refractometer, CM-780N online refractometer, SMART-1 refractometer

Third, the evaporation of starch sugar liquid

After decolorization and filtration, the purified sugar liquid has a relatively low concentration and is not convenient for transportation and storage. Most of the water must be removed, that is, the sugar liquid is concentrated by evaporation to reach the required concentration.

Choice of evaporation method:

Starch syrup is a heat sensitive material that is easily colored by heat, so it is evaporated under vacuum to lower the boiling point of the liquid.

Thin film evaporator: It uses the driving action of steam after boiling to make the liquid form a film on the heat transfer surface, thus enhancing the heat transfer effect, reducing the heating time of the material, the evaporation speed is fast, the heat transfer efficiency is high, and the material is suitable for the heat sensitive material. Concentration of materials with higher viscosity is a widely used evaporator for starch syrup

Required equipment: