Method for producing maltodextrin by using rice

Abstract

The invention discloses a method for producing maltodextrin by using rice, which comprises the steps of soaking and grinding, rice milk concentration adjustment at 15 to 16Be, liquefying and deslagging, primary and secondary neutralization and filtration, ion exchange, concentration, drying, crushing and packing. The method overcomes the defects that the conventional maltodextrin uses corn, cassava and the like as raw materials, but the starch granules of the corn and the cassava are greater than that of the rice and are not favorable for gelatinization, and the process using the rice as a raw material is not mature enough. Through proper rice milk concentration and proper alpha-amylase additive amount, the mixture of filter aid and active carbon is adopted for neutralizing, decoloring and filtering; then ion exchange refining is carried out and proper amount of sodium metabisulfite is added, so the stability of sugar is improved; and the mixture is concentrated to certain concentration by using a quadruple effect falling film evaporator and a standard evaporator, and then the mixture is dried by using a vacuum low-temperature continuous dryer. The maltodextrin product has the advantages of crystal color, good liquidity, no peculiar smell, good solubility property, strong heat resistance, no brown stain, unique flavor and fragrance, strong digestive absorption capacity, low irritability and high biological value.

Description

technical field [0001] The invention relates to a method for preparing maltodextrin, in particular to a method for producing maltodextrin from rice. Background technique [0002] At present, maltodextrin is generally produced from corn, cassava and other raw materials. The process of using rice as raw material is not mature enough, but because the starch granules contained in rice are smaller than corn, cassava, etc., about 2-10um, only larger than oats, and The size of starch granules is a factor that determines the gelatinization speed. Smaller granules are easy to gelatinize, and large granules are not easy to gelatinize. Therefore, there is an urgent need for a mature method of producing maltodextrin from rice. Maltodextrin is widely used in candy, malted milk, fruit tea, milk powder, ice cream, beverages, canned food and other foods. It is a filler and seasoning agent for various foods. Contents of the invention [0003] In view of the above problems, the present inv...

AI Technical Summary

Problems solved by technology

[0002] At present, maltodextrin is generally produced from corn, cassava and other raw materials. The process of using rice as raw material is not mature enough, but because the starch granules contained in rice are smaller than corn, cassava, etc., about 2-10um, only larger than oats, and The size of starch granules is a factor that determines the speed of gelatinization. Small granules are easy to gelatinize, and large granules are not easy to gelatinize. Therefore, there is an urgent need for a mature method of producing maltodextrin from rice.