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A hydrogenated starch hydrolysate and a preparing method thereof

A technology of hydrogenated starch and hydrolyzate, which is applied in food science, the function of food ingredients, and sugar-containing food ingredients, etc., can solve the problems of insufficient product knowledge, no production process data, and incomplete research data, etc., and achieve a simple preparation method , good application prospects, high product quality effect

Inactive Publication Date: 2017-06-06
FUTASTE PHARM CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, foreign countries, especially Japan, have done in-depth research on functional hydrogenated starch hydrolyzate, and the product has been put into the market and widely accepted. However, the research data in this field in China is not detailed, and the domestic understanding of such products is also limited. It is generally not clear enough, and there is no published and complete production process information about this type of product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation process for preparing this kind of functional hydrogenated starch hydrolyzate is as follows:

[0031] 1. Blending: Add cornstarch milk to pure water, stir evenly, and adjust the Baume degree to 14°Bé.

[0032] 2. Liquefaction: Add 2×10 -4 The high-temperature α-amylase with twice the volume of the suspension was stirred and reacted at 80°C for 3 hours, then the temperature was raised to about 130°C by high-temperature steam, and kept for 10 minutes to inactivate the enzyme.

[0033] 3. Saccharification: lower the temperature of the liquefied liquid to 50-60°C, add 2×10 -4 Medium-temperature α-amylase and β-amylase twice the volume of the liquefaction solution, and saccharify with continuous stirring at 50°C for 60 hours.

[0034] 4. Decolorization: Add powdered activated carbon accounting for about 1% of the dry matter of starch milk to the saccharification solution, decolorize at 70°C for 15 minutes, and filter to obtain a sugar solution with a light ...

Embodiment 2

[0039] The preparation process for preparing this kind of functional hydrogenated starch hydrolyzate is as follows:

[0040] 1. Blending: Take starch milk, add pure water to adjust the Baume degree to 16°Bé, and stir evenly.

[0041] 2. Liquefaction: take the prepared suspension and add 4×10 -5 The high-temperature α-amylase with twice the volume of the suspension was stirred and reacted at 90°C for 3 hours, then the temperature was raised to about 130°C by high-temperature steam, and kept for 10 minutes to inactivate the enzyme.

[0042] 3. Saccharification: lower the temperature of the liquefied liquid to 50-60°C, add 4×10 -5 Medium-temperature α-amylase and β-amylase twice the volume of the liquefied liquid, and saccharify with continuous stirring at 60°C for 70 hours.

[0043] 4. Decolorization: add powdered activated carbon accounting for about 2% of the dry matter of starch milk to the saccharification solution, decolorize at 75°C for 20 minutes, and filter to obtain a...

Embodiment 3

[0048] The preparation process for preparing this kind of functional hydrogenated starch hydrolyzate is as follows:

[0049] 1. Blending: Weigh the starch milk, add pure water to adjust the Baume degree to 17°Bé, and stir evenly.

[0050] 2. Liquefaction: take the prepared suspension and add 6×10 -5 The high-temperature α-amylase with twice the volume of the suspension was stirred and reacted at 100°C for 6 hours, then the temperature was raised to about 130°C with high-temperature steam, and kept for 10 minutes to inactivate the enzyme.

[0051]3. Saccharification: lower the temperature of the liquefied liquid to 50-60°C, add 6×10 -5 Medium-temperature α-amylase and β-amylase in the volume of liquefied liquid, saccharified with continuous stirring at 70°C for 65 hours.

[0052] 4. Decolorization: Add powdered activated carbon accounting for about 3% of the dry matter of starch milk to the saccharification solution, decolorize at 80°C for 30 minutes, and filter to obtain a s...

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Abstract

A hydrogenated starch hydrolysate and a preparing method thereof are provided. The method is simple, easy to operate and prone to industrial production. A prepared product is high in quality, and the sweetness of the product is about half of the sweetness of cane sugar. The product has non-stainability, crystallization resistance, moisture retention, and other good characteristics, and has a good application prospect in the food production field, particularly fields of slimming foods, carious tooth preventing foods and foods specially used for patients with diabetes.

Description

technical field [0001] The invention relates to a functional food, in particular to a hydrogenated starch hydrolyzate and a preparation method thereof. Background technique [0002] At present, the sweeteners used in food mainly include acesulfame-K, sucralose, cyclamate, and saccharin. Most of them have known or unknown safety hazards to the human body, and they also lack nutritional value, and only increase the sweetness. Hydrogenated starch hydrolyzate has certain functionality, especially its physical and chemical properties such as low calorie, high moisture retention and permeability, so that it can be used as a functional sweetener, anti-crystallization agent, humectant, and viscosity enhancer. Food improvers such as , flavor and color, etc., can improve the sweetness and texture of food, control the humidity of food, extend the shelf life, etc., and are widely used in baked food and candy and other food fields. The physiological and metabolic characteristics of tris...

Claims

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Application Information

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IPC IPC(8): A23L29/30C12P19/22C12P19/14C12P19/12C12P7/18
CPCA23V2002/00C12P7/18C12P19/12C12P19/14C12P19/22A23V2200/332A23V2200/328A23V2250/64A23V2250/642A23V2250/6416
Inventor 孙鲁邱学良孙全莲周娟邵竞峰黄伟红刘海朋
Owner FUTASTE PHARM CO LTD
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