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Preparation of maltodextrin with low detrose equivalent (DE) value by jetting and liquefying enzyme method

A technology of maltodextrin and injection time, which is applied in the direction of fermentation, etc., to achieve the effects of good solubility, good heat absorption performance, and easy control

Active Publication Date: 2014-02-19
SHANDONG XIWANG SUGAR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production of maltodextrin mainly has two deficiencies. One is that the production still has certain experience, the product quality is not very stable, and it is still difficult to accurately control the DE value and component distribution of the product; the other is that the product The variety is single, especially the lack of low DE value products, which cannot meet the market demand

Method used

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  • Preparation of maltodextrin with low detrose equivalent (DE) value by jetting and liquefying enzyme method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method of maltodextrin with low DE value comprises the following steps:

[0034] (1) Prepare the raw corn flour: crush it to 300 mesh; adjust the corn flour into starch milk with a mass percentage concentration of 30%, heat it to 50°C, cool it to room temperature, and adjust its pH to 4; add Bacillus stearothermum α-amylase contact, the amount of enzyme added is 4% of the mass of the corn meal, and the mixture is evenly stirred; then the activator potassium chloride is added, and the amount of the enzyme added is 1% of the corn meal;

[0035] (2) Spray liquefaction: use a low-pressure ejector with material belt gas, the material pressure is 0.3Mpa, the first injection temperature is 105-110°C, and the injection time is 10min. After the first injection, the temperature is maintained at 95°C for 80min, and the DE The value is 14-20%, the second injection temperature is 155 ℃, and the injection time is 5 minutes;

[0036] (3) Micropore refining: After seco...

Embodiment 2

[0052] The preparation method of maltodextrin with low DE value comprises the following steps:

[0053] (1) Prepare the raw corn flour: pulverize it to 200 mesh; adjust the corn flour into starch milk with a mass percentage concentration of 20%, heat it to 45°C, cool it to room temperature, and adjust its pH to 3; add Bacillus stearothermum α-amylase contact, the amount of enzyme added is 1% of the mass of corn flour, and stirred evenly; then sodium chloride is added, and the amount of sodium chloride added is 0.5% of the corn flour;

[0054] (2) Injection liquefaction: adopt a low-pressure ejector with material belt gas, the material pressure is 0.3Mpa, the first injection temperature is 105°C, and the injection time is 8min. After the first injection, the temperature is maintained at 95°C for 60min, and the DE value is controlled to 14 %, the second injection temperature is 150℃, and the injection time is 5 minutes;

[0055] (3) Micropore refining: After secondary injection...

Embodiment 3

[0061] The preparation method of maltodextrin with low DE value comprises the following steps:

[0062] (1) Prepare the raw corn flour: pulverize it to 400 mesh; adjust the corn flour into starch milk with a mass percentage concentration of 40%, heat it to 60°C, cool it to room temperature, and adjust its pH to 5; add Bacillus stearothermum alpha-amylase contact, the amount of the enzyme added is 5% of the quality of the corn meal, and the mixture is evenly stirred; then an activator is added, and the amount of the activator is 0.5-2% of the corn meal;

[0063] (2) Injection liquefaction: use a low-pressure ejector with material belt gas, the material pressure is 0.3Mpa, the first injection temperature is 110 ℃, the injection time is 12 minutes, after the first injection, 95 ℃ is maintained for 90 minutes, and the DE value is controlled to 20 %, the second injection temperature is 160℃, and the injection time is 5 minutes;

[0064] (3) Micropore refining: After secondary inje...

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Abstract

The invention belongs to the technical field of production of maltodextrin and in particular relates to a preparation method of maltodextrin with low detrose equivalent (DE) value. The method comprises the following steps: preparing raw material corn powder; jetting and liquefying; performing microporous refining; performing ion exchange; concentrating; performing vacuum drying; crushing. The method has the benefits that the maltodextrin prepared by the method has excellent temperature absorbing performance and high dissolubility; the method is convenient to control; the products with the DE value of 2 to 3 can form weal gel, can simulate the mouthfeel of fat and can serve as fat substitutes.

Description

technical field [0001] The invention belongs to the technical field of maltodextrin production, and in particular relates to a preparation method of maltodextrin with low DE value. Background technique [0002] When starch is treated by heat, acid or specific enzymes, a class of degradation products mainly composed of D-glucose, maltose, maltobiose, maltotriose and other oligosaccharides and polysaccharides can be produced. With the increase of reducing end groups, the degree of degradation can be expressed by DE (Detrose Equivalent, glucose equivalent) value. Theoretically speaking, the DE value of pure starch is close to 0, while the DE value of glucose is 100. Therefore, as the DE value increases, its hydrolysis degree also increases gradually. The production method of maltodextrin is mostly produced by enzyme or hydrolysis after acid liquefaction. Maltodextrin is a kind of nutritional polysaccharide without any taste. Because of its mild taste, low sweetness, weak hygr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/04C08B30/18
Inventor 王棣吉晓兵陶兴发葛金华李绒崔立平
Owner SHANDONG XIWANG SUGAR
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