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Preparation of maltodextrin with low de value by jet liquefaction enzyme method

A technology of maltodextrin and injection temperature, which is applied in the field of maltodextrin preparation, can solve the problems of single product variety, lack of low DE value, and unstable product quality, and achieve good solubility, good heat absorption performance, and convenient The effect of control

Active Publication Date: 2015-12-30
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 de value by jet liquefaction enzyme method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of the maltodextrin of low DE value comprises the following steps:

[0033] (1) Prepare raw corn flour: crush it to 300 mesh; adjust the corn flour into starch milk with a concentration of 30% by mass, heat to 50°C, cool to room temperature, and adjust its pH value to 4; Bacillus stearotherimi α-amylase is contacted, and the amount of enzyme added is 4% of the corn flour quality, stirred evenly; then the activator potassium chloride is added, and its addition is 1% of the corn flour;

[0034] (2) Injection liquefaction: use a low-pressure injector with material and 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, maintain 95°C for 80min and control DE The value is 14-20%, the second injection temperature is 155°C, and the injection time is 5 minutes;

[0035] (3) Microporous refining: After the second injection, cool the liquefied liquid below 90°C, add...

Embodiment 2

[0051] The preparation method of the maltodextrin of low DE value comprises the following steps:

[0052] (1) Prepare raw corn flour: crush it to 200 mesh; adjust the corn flour into starch milk with a concentration of 20% by mass, heat to 45°C, cool to room temperature, and adjust its pH value to 3; Bacillus stearotherimi α-amylase is contacted, and the amount of enzyme added is 1% of the corn flour quality, and stirred evenly; then sodium chloride is added, and the addition of sodium chloride is 0.5% of the corn flour;

[0053] (2) Injection liquefaction: adopt a low-pressure injector with material and gas, the material pressure is 0.3Mpa, the first injection temperature is 105°C, and the injection time is 8 minutes. After the first injection, maintain 95°C for 60 minutes, and control the DE value to 14 %, the temperature of the second injection is 150°C, and the injection time is 5 minutes;

[0054] (3) Microporous refining: After the second injection, cool the liquefied l...

Embodiment 3

[0060] The preparation method of the maltodextrin of low DE value comprises the following steps:

[0061] (1) Prepare raw corn flour: crush it to 400 mesh; adjust the corn flour into starch milk with a concentration of 40% by mass, heat to 60°C, cool to room temperature, and adjust its pH value to 5; Bacillus stearothermus α-amylase contact, the amount of added enzyme is 5% of the corn flour quality, stir evenly; then add activator, the addition of the activator is 0.5-2% of corn flour;

[0062] (2) Injection liquefaction: A low-pressure injector with gas is used, the material pressure is 0.3Mpa, the first injection temperature is 110°C, and the injection time is 12 minutes. After the first injection, maintain 95°C for 90 minutes, and control the DE value to 20 %, the temperature of the second injection is 160°C, and the injection time is 5 minutes;

[0063] (3) Microporous refining: After the second injection, cool the liquefied liquid below 90°C, add activated carbon with a...

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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 hygro...

Claims

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Application Information

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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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