Technology Studies On The Preparation Of Maltitol From Broken-Rice

In the rice production process, it will produce inevitable 10%-15% broken rices, nutrition of the broken-rice is nearly equal to the entire rice, richs in starch, protein as well as the few fats and the biological activity material and so on. The broken-rice was used primarily as the raw material being feed or liquor, vinegar, cheerful candy etc. For a long time, its economic value is 1/3～1/2 lower than entire rice, the further processing failing to gain high-effect added value develops. Maltitol as an important chemical and medicine raw materials, has moderated viscocity and boiling point, is easy to dissolve in water and alcohol, isn't easy to crystal, does not cause tooth decay, is difficult to be islet metabolism and microbial fermentation, which can be widely used in food, chemicals, health food and cosmetics industries, market prospects are broad.The paper used broken-rice as raw material, and did the research of preparation of maltitol production process. Contains the following aspects:The technology for preparation of maltose by dual-enzymem method was studied; The technology for preparation of maltose by two-step method was studied; The technology for preparation of maltitol from maltose by hydrogenation was studied; The quality of maltitol was measured and application of maltitol was made. The major ruslts were as follows:(1) Maltose was prepared from broken-rice by dual-enzymem method. Result showed that the optimum liquefied conditions were:liquefied temperature 90℃, ratio of solution to material 4:1, the amount of heat-stable a-amylase 12 U/g, liquefied time 10min, pH 6.5; The optimum saccharified conditions were: saccharified temperature 55℃, pH 5.5, saccharified time 44 h, the amount of P-amylase 100 U/g, the amount of pullulanuse 30 U/g; Under this condition, the maltose content in syrup was 76.8%.(2) Maltose was prepared from broken-rice by two-step method. Result showed that the optimum conditions of the extraction of starch from broken-rice were:the amount of neutrase 750U/g, pH 7, extraction temperature 50℃, extraction time 5h, ratio of solution to material 4:1; The whiteness of broken-rice starch was 112.5; Degree of fineness:on 40 mesh sieve the proportion of starch was 4.77%, under 200 mesh sieve the proportion of starch was 63.57%; The content of protein was 0.21%; Gelatinization temperature was 75℃; Maltose was prepared from broken-rice, the optimum liquefied conditions were:ratio of solution to material 4:1, the amount of heat-stable a-amylase 14 U/g, liquefied time 8min, liquefied temperature 95℃, pH 6.5; Under this condition, the maltose content in syrup was 79.3%. Through comparing, dual-enzymem method was better than two-step method.(3) Maltitol was prepared from broken-rice maltose by hydrogenation. Results showed that the optimum technology conditions of hydrogenation were: hydrogenation pressure 10MPa, hydrogenation temperature 130℃, pH 9, the amount of catalyst 8%, hydrogenation time 120min, maltose concentration 30%; Under this condition, the ratio of broken-rice maltose to maltitol reached 45.17%.(4) Quality of maltitol was measured and application of maltitol was made. Results showed that the transmittance rate of product was 96.8%; Colour of product was clear, with slight yellow-green; The moisture absorption rate of product was 0.92% at 25℃and RH 43%; Compared with cane sugar using maltitol maked to rearranging type of yaourt drink, the stability, viscosity and acidity of drink have not been any significant changes.