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Production method for malto dextrin

A maltodextrin and production method technology, applied in food preparation, food science, application and other directions, can solve problems such as poor instant solubility of maltodextrin, and achieve the effects of not easy to agglomerate and good instant solubility

Active Publication Date: 2011-09-14
长治市金泽生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the technical problem that the current maltodextrin production process cannot produce low-density maltodextrin less than 0.3g / ml and the instant solubility of maltodextrin is poor, and to provide a high-density maltodextrin that can produce more than 500g / ml The production method of maltodextrin that can produce low-density maltodextrin less than 0.3g / ml and has good instant solubility of maltodextrin

Method used

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  • Production method for malto dextrin
  • Production method for malto dextrin

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Experimental program
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Effect test

Embodiment 1

[0024] A production method of maltodextrin, which comprises the following steps: starch sizing - liquefaction - saccharification - filtration - decolorization - concentrated syrup - agglomeration spray drying - finished product packaging; the agglomeration spray drying process is obtained after concentration The syrup is injected into the spray drying feed tank first, then heated to 90°C by the screw pump through the steam heater, and then sprayed into the tower by the high pressure pump with a pressure of 15MPa through the high pressure pipe from the middle of the top of the spray drying tower, and atomized by the nozzle The mist droplets with an atomization angle of 70° and the agglomeration of the mist droplets between the 6 nozzles make the syrup dry and make maltodextrin powder. The internal pressure of the spray drying tower is -50Pa, the inlet air temperature is 140°C, and the exhaust air temperature is 85°C.

Embodiment 2

[0026] A production method of maltodextrin, which comprises the following steps: starch sizing - liquefaction - saccharification - filtration - decolorization - concentrated syrup - agglomeration spray drying - finished product packaging; the agglomeration spray drying process is obtained after concentration The syrup is injected into the spray drying feed tank first, then heated to 95°C by the screw pump through the steam heater, and then sprayed into the tower by the high pressure pump with a pressure of 16MPa through the high pressure pipe from the middle of the top of the spray drying tower, and atomized by the nozzle The mist droplets with an atomization angle of 75°, the agglomeration of the mist droplets between the 8 spray nozzles make the syrup dry and make maltodextrin powder. The internal pressure of the spray drying tower is -200Pa, the inlet air temperature is 145°C, and the exhaust air temperature is 90°C.

Embodiment 3

[0028] A production method of maltodextrin, which comprises the following steps: starch sizing - liquefaction - saccharification - filtration - decolorization - concentrated syrup - agglomeration spray drying - finished product packaging; the agglomeration spray drying process is obtained after concentration The syrup is injected into the spray drying feed tank first, then heated to 100°C by a screw pump through a steam heater, and then sprayed into the tower by a high-pressure pump with a pressure of 18MPa through a high-pressure pipe from the middle of the top of the spray drying tower, and atomized by the nozzle The mist droplets with an atomization angle of 80° and the agglomeration of the mist droplets between 10 nozzles make the syrup dry and make maltodextrin powder. The internal pressure of the spray drying tower is -300Pa, the inlet air temperature is 150°C, and the exhaust air temperature is 95°C.

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Abstract

The invention relates to a production method for malto dextrin, belonging to the technical field of food additive products and mainly aiming at solving the technical problems that low-density malto dextrin can not be produced by the existing production technology of malto dextrin and the instant solubility of the produced malto dextrin is poor. The technical scheme includes the steps as follows: starch slurry mixing, liquefaction, saccharification, filtration, decoloration, concentration of syrup, agglomeration spray drying and packaging of finished products, wherein the work procedure of agglomeration spray drying is as follows: the syrup prepared after concentration is firstly injected in a spay-drying feeding tank, secondly heated by a steam heater through a screw pump, thirdly sprayed into a tower from the middle of the top of the spray drying tower by a high pressure pump through a high pressure pipe, and then atomized to fog drops with 70-80 degrees of fog angles; and by the agglomeration of the collided fog drops of six to ten spray nozzles, the syrup is dried and produced to the malto dextrin. The production method for malto dextrin has the advantages of being capable of producing not only high-density malto dextrin above 500g / ml, but also low-density malto dextrin and allowing the malto dextrin to obtain very good instant solubility.

Description

technical field [0001] The invention relates to a production method of bud dextrin, which belongs to the technical field of food additive products. Background technique [0002] Maltodextrin, also known as water-soluble dextrin or enzymatic dextrin, has a good stabilizing effect on the foam of food and beverages, and has the effect of inhibiting the crystallization of crystalline sugar. It is a variety of sweeteners, flavoring agents, fillers, etc. Excellent carrier for additives. At present, maltodextrin is mainly made of starch as a white powder product through pulping-liquefaction-saccharification-filtration-decolorization-concentrated syrup-spray drying. Spray drying is a method of borrowing mechanical force, that is, centrifugal or pressure. The sprayer disperses the syrup into mist-like droplets (10-15um in diameter) to increase its surface area. At the same time, when the hot air is fed into the mist and the hot air contacts, the water in the syrup evaporates within ...

Claims

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Application Information

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IPC IPC(8): C08B30/18A23L1/09
Inventor 徐建凯王炳德李士军王鹏飞
Owner 长治市金泽生物工程有限公司