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Resistant malt dextrin and preparation method thereof

A technology of resistant maltodextrin and baking dextrin, applied in the directions of food preparation, application, food science, etc., can solve the problem of less resistant maltodextrin products, and achieve the effect of good taste

Active Publication Date: 2015-06-17
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the content of α-1,6 glycosidic bonds in commercially available resistant maltodextrin products is less than 20%, and there are few resistant maltodextrin products with high content of α-1,6 glycosidic bonds

Method used

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  • Resistant malt dextrin and preparation method thereof
  • Resistant malt dextrin and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Bake the cornstarch at 110°C for 7 hours, control the DE value to 2, make a 2% solution of roasted dextrin, and add calcium carbonate to the solution, control the stirring speed to 80r / min, so that the pH of the solution is 7. Control the temperature at 60°C, then add 6% α-amylase, hydrolyze for 15 minutes, when the DE value is 20, heat the solution to 100°C, and heat inactivate for 10 minutes. The α-1,6 glycosidic bond content of the obtained hydrolysis intermediate product is 23%, the α-1,2 glycosidic bond content is 1%, the α-1,3 glycosidic bond content is 3%, and the α-1,4 glycosidic bond content is 73%.

[0032] After filtering the solution, add starch branching enzyme to the filtrate, adjust the pH value to 5.0, the temperature is 60°C, the stirring speed is 50r / min, the amount of enzyme added is 5% of the weight of the roasted dextrin before preparing the solution, and the hydrolysis is 0.5% After h, the solution was heated to 100°C and heat inactivated for 10 m...

Embodiment 2

[0035] Bake the cornstarch at 110°C for 7 hours, control the DE value to 2, make a 2% solution of roasted dextrin, and add calcium carbonate to the solution, control the stirring speed to 50r / min, so that the pH of the solution is 7.0, control the temperature at 60°C, then add 0.5% α-amylase, hydrolyze for 30 minutes, when the DE value is 10, heat the solution to 100°C, and heat inactivate for 10 minutes. The α-1,6 glycosidic bond content of the obtained hydrolysis intermediate product is 15%, the α-1,2 glycosidic bond content is 5%, the α-1,3 glycosidic bond content is 8%, and the α-1,4 glycosidic bond content is 72%.

[0036] After filtering the solution, add starch branching enzyme to the filtrate, adjust the pH value to 7.0, the temperature is 40°C, the stirring speed is 80r / min, the amount of enzyme added is 0.5% of the weight of the roasted dextrin before preparing the solution, and hydrolyzed for 3 hours Afterwards, heat the solution to 100°C and heat inactivate for 10...

Embodiment 3

[0039] Bake the potato starch at 130°C for 5 hours, control the DE value to 8, make a 20% solution of roasted dextrin, and add calcium carbonate to the solution, control the stirring speed to 80r / min, so that the pH value of the solution is 8.0, control the temperature at 80°C, then add 3% α-amylase, hydrolyze for 30min, when the DE value is 20, heat the solution to 100°C, heat inactivation for 10min. The obtained hydrolysis intermediate product has 20% α-1,6 glycosidic bond content, 5% α-1,2 glycosidic bond content, 5% α-1,3 glycosidic bond content, and α-1,4 glycosidic bond content of 70%.

[0040] After filtering the solution, add starch branching enzyme to the filtrate, adjust the pH value to 7.0, the temperature is 60°C, the stirring speed is 80r / min, the amount of enzyme added is 3% of the weight of the roasted dextrin before preparing the solution, and hydrolyzed for 3 hours Afterwards, heat the solution to 100°C and heat inactivate for 10 minutes. The finally obtaine...

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Abstract

The invention relates to the functional food field and in particular relates to resistant malt dextrin and a preparation method thereof. The resistant malt dextrin disclosed by the invention comprises the following components in percentage by mass: 24%-40% of (alpha-1),6-glucosidic bond, 3%-6% of (alpha-1),2-glucosidic bond, 5%-10% of (alpha-1),3-glucosidic bond, and 44%-68% of (alpha-1),4-glucosidic bond. The preparation method of the resistant malt dextrin comprises the following steps: (1), preparing roasted dextrin by roasting starch, and preparing a roasted dextrin aqueous solution; (2), adjusting the pH value of the roasted dextrin aqueous solution to 7.0-8.0, and adding alpha-amylase for carrying out hydrolysis; (3), inactivating the alpha-amylase when the DE (Dextrose Equivalent) value of the roasted dextrin aqueous solution reaches 10-20, and filtering to obtain a hydrolysis intermediate product; and (4), hydrolyzing the hydrolysis intermediate product by starch branching enzyme to prepare the resistant malt dextrin. The resistant malt dextrin disclosed by the invention has an obvious effect in lowering blood sugar, and has obvious advantages in comparison with the similar dietary fiber products.

Description

technical field [0001] The invention relates to the field of functional foods, in particular to a resistant maltodextrin and a preparation method thereof. Background technique [0002] Resistant maltodextrin is not easily digested and absorbed by the human body, and blood sugar rises slowly after eating. It is suitable for diabetics. However, different resistant maltodextrins have different effects on postprandial blood sugar rise. It is generally believed that resistant malt The more α-1,6 glycosidic bonds in the dextrin structure, the better the blood sugar control. At present, the content of α-1,6 glycosidic bonds in commercially available resistant maltodextrin products is less than 20%, and there are few resistant maltodextrin products with high content of α-1,6 glycosidic bonds. [0003] Aiming at the shortcomings of the prior art, the invention adopts a specific process technology to obtain a resistant maltodextrin product rich in α-1,6 glucosidic bonds, which has a ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/09A23L33/125
Inventor 石丹刘彪
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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