This invention provides a
maltodextrin with good encapsulation performance and
moisture resistance, and its preparation method. This invention belongs to the field of
food processing technology. The preparation method of the
maltodextrin with good encapsulation performance and
moisture resistance provided by this invention includes the following steps: (1) adding 4-α-
glycosyltransferase to a waxy cassava
starch slurry for a first-stage
enzymatic hydrolysis, inactivating the
enzyme, and obtaining a waxy cassava
starch slurry; (2) after heat preservation treatment of the waxy cassava
starch slurry, adding a heat-
resistant starch branching
enzyme solution for a second-stage
enzymatic hydrolysis, inactivating the
enzyme, and obtaining a macrocyclic
dextrin slurry; (3) centrifuging the macrocyclic
dextrin slurry to remove impurities, freeze-
drying, and obtaining
maltodextrin with good encapsulation performance and
moisture resistance. The maltodextrin prepared by the method of this invention has good encapsulation and adsorption performance, extremely high water
solubility and slow
digestion characteristics, and also has the advantages of low
viscosity, high transparency, non-
retrogradation, strong freeze-thaw stability, and good
moisture resistance.