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Process for producing resistant dextrin

A technology of resistant dextrin and production process, applied in the field of food processing, can solve the problems of inability to achieve mass production, dark reaction products, and high equipment requirements, and achieve the effects of reducing enzyme action time, reducing enzyme dosage, and uniform heating

Inactive Publication Date: 2017-05-17
郑州国食科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The current preparation process of resistant dextrin generally has problems such as long reaction time and dark color of the reaction product, which makes decolorization difficult.
However, if other technologies are used to shorten the reaction time, there will be problems such as excessive energy consumption, high equipment requirements, and inability to achieve mass production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A production process of resistant dextrin, comprising the following steps:

[0022] (1) Acid hydrolysis: Add starch to 40% ethanol solution, control the amount of acid added to 3%, heat to 80°C, and hydrolyze for 10 minutes;

[0023] (2) Pyrolysis: After pyrolysis at 150°C for 10 minutes, stir continuously and cool during the process to obtain pyrodextrin;

[0024] (3) Enzymatic hydrolysis: prepare pyrodextrin into a 20% solution, add 0.5% surfactant, adjust pH to 5.5~6.0 with NaOH, add 0.2% high-temperature-resistant α-amylase to react at 95°C for 12 minutes, and then Add 0.1% high temperature resistant α-amylase and react at 85°C for 15 minutes to inactivate the enzyme;

[0025] (4) Alcohol precipitation: filtration, vacuum concentration, 95% ethanol alcohol precipitation for 1 hour;

[0026] (5) Purification: After decolorization with activated carbon and treatment with ion exchange resin, the finished product of resistant dextrin can be obtained.

Embodiment 2

[0028] A production process of resistant dextrin, comprising the following steps:

[0029] (1) Acid hydrolysis: Add starch to 70% ethanol solution, control the amount of acid added to 7%, heat to 83°C, and hydrolyze for 50 minutes;

[0030] (2) Pyrolysis: After pyrolysis at 160°C for 30 minutes, stir and cool continuously during this process to obtain pyrodextrin;

[0031] (3) Enzymatic hydrolysis: prepare pyrodextrin into a 60% solution, add 2% surfactant, adjust the pH to 5.5~6.0 with NaOH, add 0.6% high-temperature-resistant α-amylase to react at 95°C for 13 minutes, and then Add 0.36% high temperature resistant α-amylase and react at 85°C for 18 minutes to inactivate the enzyme;

[0032] (4) Alcohol precipitation: filtration, vacuum concentration, 95% ethanol alcohol precipitation for 5 hours;

[0033] (5) Purification: After decolorization with activated carbon and treatment with ion exchange resin, the finished product of resistant dextrin can be obtained.

Embodiment 3

[0035] A production process of resistant dextrin, comprising the following steps:

[0036] (1) Acid hydrolysis: Add starch to 55% ethanol solution, control the amount of acid added to 5%, heat to 82°C, and hydrolyze for 10-50 minutes;

[0037] (2) Pyrolysis: After pyrolysis at 155°C for 20 minutes, stir and cool continuously during this process to obtain pyrodextrin;

[0038] (3) Enzymatic hydrolysis: Prepare pyrodextrin into a 40% solution, add 1% surfactant, adjust pH to 5.5~6.0 with NaOH, add 0.4% high-temperature-resistant α-amylase to react at 95°C for 12 minutes, and then Add 0.2% high temperature resistant α-amylase and react at 85°C for 16 minutes to inactivate the enzyme;

[0039] (4) Alcohol precipitation: filtration, vacuum concentration, 95% ethanol alcohol for 3 hours;

[0040] (5) Purification: After decolorization with activated carbon and treatment with ion exchange resin, the finished product of resistant dextrin can be obtained.

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PUM

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Abstract

The invention relates to a process for producing resistant dextrin, and belongs to the technical field of food processing. The process comprises the steps of acid hydrolysis, pyrolysis, enzymolysis, alcohol precipitation, purification and the like. Based on a traditional production process, the production process combines with the step of hydrolysis in acid-alcohol medium, so that time and energy consumption in subsequent pyrolyzing step can be reduced; and surfactant is added in the enzymolysis step to achieve the synergizing effect, so that the whole production process is efficient and economical.

Description

technical field [0001] The invention relates to a production process of resistant dextrin, which belongs to the technical field of food processing. Background technique [0002] Dietary fiber is an indispensable nutrient in the human diet. It has physiological functions such as improving the human intestinal flora, improving blood sugar and fat metabolism, lowering serum cholesterol, and promoting mineral absorption. However, people's eating habits today reduce the intake of dietary fiber year by year. Especially in recent years, due to the pursuit of delicious food, the consumption of refined food has gradually increased, which has accelerated this trend. Therefore, it is very necessary to add a certain amount of dietary fiber to processed foods. [0003] On the market, there are a variety of soluble and insoluble dietary fibers. Insoluble dietary fiber makes it difficult to make processed foods palatable due to their harsh and rough taste. However, high-molecular water-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04C12P19/14C08B30/18
CPCC12P19/14C08B30/18C12P19/04
Inventor 纪小国吴丽侯银臣杨铭乾冯军伟黄继红张甲樋
Owner 郑州国食科技有限公司
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