ɑ-Amylase (special for sugar making) manual

LJSWKJ-TM3

This product is a high-efficiency special enzyme preparation made by our company using fine strains and refined by liquid deep fermentation. It meets the relevant standards of the national food additive GB1886.174-2016.

1、Principle of action：

The main enzyme system in this product is: fungal ɑ-amylase, which cuts the amylase in sugarcane into short chains through the action of biological enzymes, degrades or liquefies them, and solves the Maillard reaction in the process of sucrose extraction and purification. , It can effectively reduce the viscosity, increase the filtration speed, reduce the sugar content of the mother liquor that should be filtered, reduce the sugar loss taken away by the molasses, improve the quality of white sugar, save energy and reduce consumption. Reasonable collocation of enzyme systems, each enzyme system works together.

2、Conditions and methods of use：

1. Scope of application: suitable for sulfurous acid method and carbonic acid method for sugar making process,

2. Action conditions: temperature 60-100℃; PH 5.0-8.5.

3. Recommended dosage: add 8-10 grams of enzyme/ton sugar cane

4. How to use: When using, according to the material-water ratio of the amount of enzyme added, dissolve it with 10-50 times of water according to its actual situation, and then slowly add it to the neutralizing juice box or use a metering pump before the second heating.

3、Packing specification：

This product is a liquid dosage form, in a food-grade plastic barrel, 25kg/barrel.

4、safety：

This product is a biological enzyme preparation, a non-flammable and explosive product, and a non-hazardous chemical. According to the requirements of the instructions, there will be no safety problems. Avoid inhalation of the mouth and nose. If the eyes contact this product, wash them with water immediately. If you feel unwell, see a doctor as soon as possible.

5、Transportation and storage：

This product is an active biological enzyme preparation. It should be protected from light, low temperature, dryness and ventilation during transportation and storage.

The shelf life is 12 months at 5-25℃.

6、Manufacturer: Guangxi Le Yeh Biological Technology Co., Ltd.

Address: The whole floor of the west side of the first floor of Building A, Nanning Science and Technology Enterprise Incubation Base, No. 25, East Section of Gaoxin Avenue, High-tech Zone, Nanning, Guangxi

7、Food additive production license number：SC20145014001493

Problems with traditional sulphurous acid method

Sugarcane is an important sugar crop in the world. my country is a big sugarcane planting country with an annual output of more than 12 million tons, accounting for about 10% of the world's total output, ranking third in the world after Brazil and India. As a sweetener, white sugar is widely added to various foods. It not only provides energy, but also gives food a special taste. It has been loved by the general public. At the same time, nearly 40 million people in my country are engaged in sugarcane planting and sugar production-related industries. The current sugarcane sugar production processes at home and abroad mainly include sugarcane juice extraction, cane juice cleaning, juice evaporation and concentration, crystallization, separation, drying and other processes. Among them, cane juice cleaning is the key to determining the quality and yield of cane sugar. At present, most of the sugarcane sugar production enterprises in my country still adopt the traditional sulfite process, that is, directly produce white sugar. The sulfurous acid method consists of pre-ash adding phosphorus, heating, sulfur fumigation and neutralization, sedimentation, filtration and other links.

In sugar production, it is necessary to clarify and remove impurities such as pectin, starch, glucan, pigment and ash that are rich in pressed sugarcane juice, and prepare white granulated sugar or refined sugar through separation, purification or recrystallization. Generally speaking, compared with international sugar, the quality of domestic finished white sugar is often lower than that of international refined sugar. Therefore, there is great room for improvement and improvement in production technology and product quality. The clarification efficiency of the sulfurous acid method is not high, and the product quality is low and not stable enough. However, if you want to obtain higher-quality white granulated sugar, you need to use the carbonic acid method to make sugar. However, the process flow is complicated and the equipment investment is large. The filter sludge produced is difficult to comprehensively utilize and is prone to pollution.

Starch is a polymer condensate of glucose, with a relative molecular mass ranging from tens of thousands to millions. The starch in sugarcane contains amylose and amylopectin, and the content has a great relationship with the planting area, sugarcane variety and harvest time (Yunnan has more sunshine time, large temperature difference, and higher starch content than Guangxi). Starch is insoluble in water, it swells and gelatinizes by absorbing water when heated, and the gelatinization temperature is generally 56~76℃. The gelatinized starch has strong hydrophilicity and cannot be coagulated or precipitated and removed by general methods. Therefore, the removal rate of starch by sulfite clarification is very low, only 19-22%, which affects the filtration performance of mud juice and increases Large massecuite viscosity. Too high starch content in white granulated sugar will increase product turbidity and acid flocs, which will affect product quality.

National sugarcane sugar enterprises currently basically use the traditional sulfite process to produce white granulated sugar. Practice has proved that the sulfite process is a mature process, but it is difficult to completely eliminate the non-sugar components such as glucan, protein, and polyphenol. Removal will affect the convection cycle of the sugar cooking process, resulting in a decline in the quality of sugar products and reduced sugar recovery.

Enzyme is an efficient and safe biocatalyst, which has been widely used in various fields of food industry such as food raw material development, quality improvement, process transformation, etc. It has biological characteristics such as high efficiency, specificity, and mildness [43]. With the continuous deepening of research, enzymes are replacing traditional chemical reagents with their unique advantages, and there are more and more research results applying enzymes in the sugarcane sugar industry. In view of the relatively low price of enzyme preparations and the relatively simple operation and operation, enzymes can be applied to various materials in the sugar manufacturing process.

In recent years, a large number of researches have been conducted on the clarification methods of sugar production at home and abroad. The clarification methods include ion exchange technology, membrane separation technology, polymer flocculants, activated carbon, etc., but these methods are costly, technically strong, and complex in operation. It also does not conform to the concept of energy saving and emission reduction.

Compared with other auxiliary clarification technologies, enzymatic sugar production can more effectively remove non-sugar components and make up for the shortcomings of traditional clarification methods. Enzyme preparations have the advantages of high efficiency, no pollution, simple operation, etc., and have broad application prospects in the sugar industry.

By using our company's special ɑ-amylase for sugar production, the removal rate of starch can be increased to about 75%. After the starch content is reduced, the purpose of improving clarification efficiency, filtering speed, reducing sugar loss during evaporation and improving the quality of white sugar can be achieved. After the clarification efficiency is improved, the non-sugar impurities in the sugar juice are reduced, the massecuite is well absorbed in the smelting process, the waste honey yield and the gravity purity of the waste honey are significantly reduced, so that the quality of white sugar is significantly improved, which is very beneficial for production.

White sugar starch content detection method

1.material

Soluble starch, analytical pure sucrose, iodine and potassium iodide reagents, samples are refined granulated sugar and white granulated sugar produced by carbonic acid method and sulfurous acid method.

2.Reagent

Soluble starch standard solution. Weigh 0.5000g of absolutely dry starch and mix it with a small amount of water, slowly pour it into about 100ml of boiling water, boil until it is transparent, continue to boil for 10 minutes, cool and dilute to 1000ml, the concentration of the standard solution is 500μg/ml.

Iodine stock solution. Weigh 5.5g of iodine and 11g of potassium iodide, dilute to 250ml with an appropriate amount of water, and store in a brown bottle.

Standard dilute iodine solution. Take 15ml of iodine stock solution, add 8g potassium iodide, add water to make the volume up to 500ml, and store in a brown bottle.

3.Steps

Weigh 12.50g analytically pure sucrose reagent and dissolve it in an appropriate amount of water, add 4.0ml of standard dilute iodine solution, dilute to 50ml, and use this as a blank. In addition, in the same sucrose solution, add different volumes of soluble starch standard solutions. Then add 4.0ml standard dilute iodine solution, dilute the volume to 50ml, and measure the absorbance at a wavelength of λ=580nm. A working curve of absorbance A—the amount of soluble starch added W is obtained. See Table 1 below.

Weigh 12.50g white granulated sugar sample, dissolve it in an appropriate amount of water, add 4.0ml standard dilute iodine solution, dilute to 50ml, and measure the absorbance at λ=580nm wavelength. Then calculate the weight of starch contained in the sample from the working curve.

4.Calculation

White sugar starch content (10-6)=W/12.50

In the formula: W——the weight of starch contained in the sample (μg)

12.50-weighed white granulated sugar sample weight

Table 1