MALTOSE SYRUP PRODUCTION METHOD Russian patent published in 2011 - IPC C13K7/00 

FIELD: food industry.

SUBSTANCE: method envisages gelatinisation of preliminarily milled barley and subsequent fermentative hydrolysis in two stages. At the first stage one performs dilution using a complex enzyme preparation in an amount of 0.1% of the raw material weight. The complex enzyme preparation contains α-amylase, protease and β--glucanase from Bacillus subtilis and Penicillium emersonii microorganism cultures. At the second stage one performs saccharification using β-amylase enzyme preparation from genetically modified strain of Bacillus subtilis with Bacillus stearothermophilus gene in a dose of 0.1% of the raw material weight. Then the enzymes are inactivated, the hydrolysate is separated by way of centrifugation, filtered and condensed to produce a syrup.

EFFECT: invention allows to produce maltose syrup from whole barley grains without preliminary extraction of starch from them, reduce total duration of the process and ensures high purity of the produced product.

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