Method for producing maltodextrin by using rice

A maltodextrin and rice technology, applied in the field of rice production of maltodextrin, can solve the problems of not easy gelatinization and easy gelatinization, and achieve the effects of good fluidity, hypoallergenicity and good solubility.

Inactive Publication Date: 2010-04-21
WANFU BIOTECHNOLOGY (HUNAN) AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 large...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Soaking and refining: After washing the rice, adjust the pH value to 8 with soda ash, and after soaking for a period of time, use a grinding wheel to refine the slurry, with a fineness of more than 60 mesh;

[0018] (2) Slurry: Slurry concentration 15Be °, use soda ash or hydrochloric acid to adjust the pH value to 5.8, add 0.3 kg of calcium chloride per ton of dry matter, then add 410mL of a-amylase, stir for 30 minutes and send it to the liquefaction transfer tank;

[0019] (3) Liquefaction and slag removal: use a high-efficiency low-pressure injector to liquefy, with a spray temperature of 105-110°C, enter the pressure-holding tank for about 5 minutes, flash and cool down at 95°C, and send it to a continuous liquefaction laminar flow column to ensure protein flocculation, The liquefaction is complete, the laminar flow time is 70 minutes, and the detected DE value reaches 16%. After the iodine test turns brown or the original color of iodine liquid, it passes throu...

Embodiment 2

[0028] (1) Soaking and refining: After washing the rice, adjust the pH value to 9 with soda ash, and after soaking for a period of time, use a grinding wheel to refine the slurry, with a fineness of more than 60 mesh;

[0029] (2) Slurry: Slurry concentration 16Be °, use soda ash or hydrochloric acid to adjust the pH value to 5.9, add 0.5 kg of calcium chloride per ton of dry matter, then add 450 mL of a-amylase, stir for 30 minutes and send it to the liquefaction transfer tank;

[0030] (3) Liquefaction and slag removal: use a high-efficiency low-pressure injector to liquefy, with a spray temperature of 105-110°C, enter the pressure-holding tank for about 5 minutes, flash and cool down at 95°C, and send it to a continuous liquefaction laminar flow column to ensure protein flocculation, The liquefaction is complete, the laminar flow time is 90 minutes, and the detected DE value reaches 18%. After the iodine test turns brown or the natural color of iodine liquid, it passes throu...

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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...

Claims

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Application Information

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IPC IPC(8): C12P19/14C08B30/18
Inventor 龚永福张行王湛淅杨志荣崔楠肖明清
Owner WANFU BIOTECHNOLOGY (HUNAN) AGRI DEV CO LTD
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