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Method for producing high-quality maltodextrin

A technology of maltodextrin and production method, which is applied in the field of maltodextrin, can solve the problems of unguaranteed long-term storage, no mention of modification effect, no effect, etc., to meet market needs, broaden the range of DE value, improve The effect of branching

Active Publication Date: 2018-11-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still the following problems: (1) This research is only aimed at maltodextrin with DE 2.6, and does not mention the modification effect applied to maltodextrin with other DE values. In the later research, the inventor found that using G. The starch branching enzyme derived from thermoglucosidans has almost no effect when modifying the maltodextrin with DE values ​​of 5, 10, and 15; (2) The maltodextrin solution modified by the starch branching enzyme derived from G.thermoglucosidans is transparent when stored at room temperature And the viscosity stability has been improved, and the modification effect of storage under refrigeration (4°C) is not mentioned. In the later research, the inventor found that there is almost no effect when stored under refrigeration (4°C); (3) The modified maltodextrin obtained in this study can only guarantee a high transparency within 10 days of storage at room temperature, and cannot guarantee long-term storage

Method used

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  • Method for producing high-quality maltodextrin
  • Method for producing high-quality maltodextrin
  • Method for producing high-quality maltodextrin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1: The effect of the amount of starch branching enzyme added on the properties of maltodextrin

[0035] (1) Slurry preparation: adjust the starch into 35% starch milk, keep it warm at 70°C for 30 minutes, add high-temperature-resistant α-amylase of 12U / g starch on a dry basis and 0.2% calcium chloride, and adjust the pH after stirring evenly is 6.5.

[0036] (2) Injection liquefaction: Use a low-pressure steam injection liquefier for injection. The material pressure of the first injection is 0.35MPa, the steam pressure is 0.1MPa, the temperature is 105°C, and the time is 8min. After that, it is liquefied at 90°C for 40min. Carry out the second spraying to kill the enzyme, the material pressure is 0.35MPa, the steam pressure is 0.3MPa, the temperature is 140°C, and the time is 5min.

[0037] (3) Starch branching enzyme action: After the liquefied solution in (2) is cooled below 50°C, add starch branching enzymes from Rhodothermus obamensis at 100, 200, 300, 400, 5...

Embodiment 2

[0054] Example 2: Effect of starch branching enzyme action time on properties of maltodextrin

[0055] (1) Slurry preparation: adjust the starch into 35% starch milk, keep it warm at 70°C for 30 minutes, add high-temperature-resistant α-amylase of 12U / g starch on a dry basis and 0.2% calcium chloride, and adjust the pH after stirring evenly is 6.5.

[0056] (2) Injection liquefaction: Use a low-pressure steam injection liquefier for injection. The material pressure of the first injection is 0.35MPa, the steam pressure is 0.1MPa, the temperature is 105°C, and the time is 8min. After that, it is liquefied at 90°C for 40min. Carry out the second spraying to kill the enzyme, the material pressure is 0.35MPa, the steam pressure is 0.3MPa, the temperature is 140°C, and the time is 5min.

[0057] (3) Starch branching enzyme action: After cooling the liquefied solution in (2) below 50°C, add 200 U / g Rhodothermus obamensis starch branching enzyme on a dry basis, adjust the pH to 7.0, ...

Embodiment 3

[0075] Example 3: Effect of starch branching enzyme action temperature on properties of maltodextrin

[0076] (1) Slurry preparation: adjust the starch into 35% starch milk, keep it warm at 70°C for 30 minutes, add high-temperature-resistant α-amylase of 12U / g starch on a dry basis and 0.2% calcium chloride, and adjust the pH after stirring evenly is 6.5.

[0077] (2) Injection liquefaction: Use a low-pressure steam injection liquefier for injection. The material pressure of the first injection is 0.35MPa, the steam pressure is 0.1MPa, the temperature is 105°C, and the time is 8min. After that, it is liquefied at 90°C for 40min. Carry out the second spraying to kill the enzyme, the material pressure is 0.35MPa, the steam pressure is 0.3MPa, the temperature is 140°C, and the time is 5min.

[0078] (3) Starch branching enzyme action: After the liquefied liquid in (2) is cooled below 50°C, add 200U / g Rhodothermus obamensis starch branching enzyme, adjust the pH to 7.0, and respe...

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Abstract

The invention discloses a method for producing high-quality maltodextrin, and belongs to the technical field of maltodextrin. According to the method provided by the invention, on the basis of a traditional enzyme method for producing maltodextrin, a starch branching enzyme from Rhodothermus obamensis is introduced, alpha-1,4-glucosidic bonds are cut off, and the cut short chains are connected toreceptor chains to form alpha-1,6-branching points, so that the branching degree of the maltodextrin is increased, the maltodextrin has more cluster structures, and then the aim of enhancing the stability of the maltodextrin and preventing the maltodextrin from being regenerated is achieved. The method specifically comprises the steps of size mixing, jet liquefaction, starch branching enzyme action, filtration, decolorization, ion exchange, concentration, spray drying and the like, and can produce high-quality maltodextrin with high solubility, and high transparency and high viscosity stability in a storage process.

Description

technical field [0001] The invention relates to a production method of high-quality maltodextrin, which belongs to the technical field of maltodextrin. Background technique [0002] Maltodextrin, also known as water-soluble dextrin or enzymatic dextrin, is a starch hydrolyzate obtained by acid or enzymatic treatment. The main components are dextrin, polysaccharides, oligosaccharides, and a small amount of maltose and glucose. , the DE value (reducing sugar equivalent) is usually used to represent the degree of starch degradation, and conventional maltodextrins are all starch hydrolysis products with a DE value less than 20. In recent years, maltodextrin has been widely used in the food industry. When the DE value is 2-4, it can produce the texture and taste of fat, and can be used as a fat substitute for moon cakes, salads, ice cream, sausages, etc.; when the DE value is 5 When the DE value is 9-12, maltodextrin It is not easy to be affected by moisture and is difficult to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04C12P19/16
CPCC12P19/04C12P19/16C08B30/18C12N9/107C12P19/18
Inventor 李兆丰顾正彪王哲李才明徐思佳程力洪雁
Owner JIANGNAN UNIV
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