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Method for producing polydextrose with improved taste

A polydextrose and production method technology, applied in the production field of polydextrose with improved taste, can solve the problems of polydextrose product price rise and high cost, and achieve the effect of low production cost and simple process

Inactive Publication Date: 2010-06-02
泰莱食品配料(南通)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these methods of removing odor are very expensive, causing the price of polydextrose products to rise

Method used

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  • Method for producing polydextrose with improved taste
  • Method for producing polydextrose with improved taste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The ratio of raw materials is 90 parts of glucose, 1.5 parts of citric acid and 9.5 parts of sorbitol, and they are evenly mixed.

[0032] The homogeneously mixed raw materials are polymerized in the reactor, the vacuum degree is -0.095 atmospheric pressure, the reaction temperature is 140° C., and the reaction is stopped after 4 hours. The reaction kettle can be a high-temperature interlayer stainless steel reaction kettle. Reaction temperature was maintained by thermal oil furnace circulation.

[0033] In the molten state of the material in the reaction kettle, the pH value is quickly adjusted. Adjust to pH 5 using 1% sodium hydroxide. After the pH value is adjusted, a phosphate buffer solution is added. The phosphate buffer solution can be prepared to have a pH value of 5.6, and the concentration can be prepared to be 0.5%. The phosphate buffer solution is prepared by disodium hydrogen phosphate and citric acid.

[0034] The prepared materials are re-reacted in th...

Embodiment 2

[0037] The ratio of raw materials is 89 parts of glucose, 1.5 parts of citric acid and 10.5 parts of sorbitol. well mixed.

[0038] The homogeneously mixed raw materials are polymerized in the reactor, the vacuum degree is -0.095 atmospheric pressure, the reaction temperature is 145° C., and the reaction is stopped after 4 hours. The reaction kettle can be a high-temperature interlayer stainless steel reaction kettle. Reaction temperature was maintained by thermal oil furnace circulation.

[0039] In the molten state of the material in the reaction kettle, the pH value is quickly adjusted. Adjust to pH 5 using 1% sodium hydroxide. After adjusting the pH, a citric acid buffer solution was added. The citric acid buffer solution can be formulated to have a pH value of 5.2, and the concentration can be formulated to be 0.3%. The citric acid buffer is prepared using sodium citrate and citric acid.

[0040] The prepared materials are re-reacted in the reactor. The reaction te...

Embodiment 3

[0043] The ratio of raw materials is 90 parts of glucose, 1 part of citric acid and 10 parts of sorbitol. well mixed.

[0044] The homogeneously mixed raw materials are polymerized in the reactor, the vacuum degree is -0.095 atmospheric pressure, the reaction temperature is 150° C., and the reaction is stopped after 4 hours. The reaction kettle can be a high-temperature interlayer stainless steel reaction kettle. Reaction temperature was maintained by thermal oil furnace circulation.

[0045] In the molten state of the material in the reaction kettle, the pH value is quickly adjusted. Adjust to pH 5 using 1% sodium hydroxide. After adjusting the pH, a phosphate buffer solution was added. Phosphate buffer can be formulated to have a pH value of 6.0, and the concentration can be formulated to be 0.5%. Phosphate buffer was prepared with disodium hydrogen phosphate and citric acid.

[0046] The prepared materials are re-reacted in the reactor. The reaction temperature was c...

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Abstract

The invention discloses a method for producing polydextrose with improved taste, which is characterized by comprising the following steps of: uniformly mixing glucose, citric acid and sorbitol, perform polymerization reaction on the mixture; cooling, crushing and drying the mixture after the reaction; adding alkali solution of low concentration and phosphate buffer to adjust the pH of the mixture in the polymerization reaction; and directly removing the unpleasant taste of the polydextrose. The method has simple production process and lower cost; the unpleasant taste of the polydextrose is directly removed in the production process; the finished products can be sold directly, subsequent processing for peculiar smell is saved and the production cost is greatly reduced.

Description

technical field [0001] The invention relates to a production method of polydextrose, in particular to a production method of polydextrose with improved taste. Background technique [0002] More and more people choose food according to its calorie value, and low-calorie food is sought after by the public. Sugars and fats such as sucrose, fructose, and glucose used in food processing contain relatively high caloric value, so other substitutes have to be used to meet people's needs. Artificial sweeteners such as sucralose, saccharin, and aspartame provide just the right amount of sweetness and are used in far less amounts than sucrose. For example, the sweetness of sucralose is 600 times that of sucrose. When using sucralose, only one part of 600 is used to achieve the same sweetness. However, due to the addition of artificial sweeteners, the original formula lacks the proper volume of sucrose, so it needs to be supplemented by other substances. The supplemented substances mu...

Claims

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Application Information

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IPC IPC(8): C08B37/02
Inventor 董丹丹许萍王延平
Owner 泰莱食品配料(南通)有限公司
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