Preparation method and device for improving fermentation reaction efficiency of isomalto-oligosaccharide

A preparation method for improving fermentation reaction efficiency of isomalto-oligosaccharide, comprising steps of:

• 1) mixing starch and water to form a starch slurry with a concentration of 30-40 wt. %, and adjusting a pH value of the starch slurry to 5.5-6.0, then adding α-amylase and mixing thoroughly;
• 2) sending the starch slurry into a steam jet liquefier for liquefaction at 108-110° C.;
• performing enzyme inactivation when a DE (dextrose equivalent) value is 20-25, and then cooling down the starch slurry;
• 3) sending the starch slurry into a saccharification tank with a temperature of 55-58° C., and adjusting the PH value of the starch slurry to 5.0-6.0;
• then adding saccharification enzyme and waiting until the starch slurry is fully saccharified;
• 4) adding transglycosylation enzyme to the starch slurry to produce the isomalto-oligosaccharide;
• after transglycosylation, inactivating the transglycosylation enzyme;
• 5) sending the starch slurry into a fermentation tank, adjusting the PH value of the starch slurry to 4.5-5.0 and keeping a temperature at 50-52° C.;
• then adding active yeast for fermentation, so as to consume glucose and maltose produced during transglycosylation;
• to accelerate reaction and reduce effects of by-product comprising alcohol, feeding filtered air into the fermentation tank through an air intake pipe arranged on one sidewall of the fermentation tank for aeration;
• after fermentation, inactivating the active yeast;
• wherein aeration pipes are connected to the air intake pipe, and the aeration pipes are arranged at a bottom of the fermentation tank;
• multiple aeration ports are arranged on the aeration pipes;
• the filtered air is fed into the aeration pipes through the air intake pipe, and discharged through the aeration ports for aeration;
• 6) adding perlite to the starch slurry and mixing thoroughly;
• then filtering the starch slurry to remove impurities;
• then adding activated charcoal for decolorization and deodorization;
• and
• 7) adding activated charcoal to the starch slurry again for decolorization and deodorization, and then sending the starch slurry into a multi-effect evaporation concentrator to evaporate water in the starch slurry, thereby obtaining a final product.