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Preparation method of esterified maltodextrin

A technology of maltodextrin and esterification, which is applied in the field of maltodextrin, can solve the problems of complex refining process and low yield, and achieve the effect of expanding application field, high yield and promoting esterification reaction

Inactive Publication Date: 2017-12-26
无锡甜丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems in the prior art, the present invention provides a method for preparing esterified maltodextrin, the preparation method is simple to control, the esterification efficiency is fast, and the yield is high, which solves the problems of low yield and complicated refining process in the prior art

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  • Preparation method of esterified maltodextrin
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  • Preparation method of esterified maltodextrin

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A preparation method of esterified maltodextrin, characterized in that: the preparation steps are as follows:

[0038] Step 1, adding maltodextrin into the aqueous ethanol solution, adding a pharmaceutical grade dispersant, stirring evenly to form a maltodextrin solution;

[0039] Step 2, slowly adding the acidifying agent dropwise into the maltodextrin solution, and ultrasonically reacting for 20 minutes at the same time, to obtain the acidified maltodextrin solution;

[0040] Step 3, put the acidified maltodextrin solution into the internal circulation reaction kettle, slowly add the pH regulator and modifier dropwise while ultrasonically reacting for 2 hours, to obtain the crude product of esterified maltodextrin;

[0041] Step 4, adding an inorganic initiator to the crude esterified maltodextrin, sealing, heating and pressurizing the internal circulation for 30 minutes, and filtering to obtain an esterified maltodextrin product;

[0042] Step 5: Put the esterified ma...

Embodiment 2

[0051] A preparation method of esterified maltodextrin, characterized in that: the preparation steps are as follows:

[0052] Step 1, adding maltodextrin into the aqueous ethanol solution, adding a pharmaceutical grade dispersant, stirring evenly to form a maltodextrin solution;

[0053] Step 2, slowly adding the acidifying agent dropwise into the maltodextrin solution, and ultrasonically reacting for 30 minutes at the same time, to obtain the acidified maltodextrin solution;

[0054] Step 3, put the acidified maltodextrin solution into the internal circulation reaction kettle, slowly add the pH regulator and modifier dropwise and ultrasonically react for 4 hours to obtain the crude esterified maltodextrin;

[0055] Step 4, adding an inorganic initiator to the crude product of esterified maltodextrin, reacting in a sealed, heated and pressurized internal cycle for 50 minutes, and filtering to obtain an esterified maltodextrin product;

[0056] Step 5: Put the esterified malto...

Embodiment 3

[0065] A preparation method of esterified maltodextrin, characterized in that: the preparation steps are as follows:

[0066] Step 1, adding maltodextrin into the aqueous ethanol solution, adding a pharmaceutical grade dispersant, stirring evenly to form a maltodextrin solution;

[0067] Step 2, slowly drop the acidifying agent into the maltodextrin solution, and at the same time ultrasonically react for 25 n to obtain the acidified maltodextrin solution;

[0068] Step 3, put the acidified maltodextrin solution into the internal circulation reaction kettle, slowly add the pH regulator and modifier while ultrasonically reacting 3, and obtain the crude product of esterified maltodextrin;

[0069] Step 4, adding the inorganic initiator to the crude esterified maltodextrin, sealing, heating and pressurizing the internal circulation for 30-50 minutes, and filtering to obtain the esterified maltodextrin product;

[0070] Step 5: Put the esterified maltodextrin product into a reacti...

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Abstract

The invention belongs to the technical field of maltodextrin, and particularly relates to a preparation method of esterified maltodextrin. The preparation method comprises the following steps: dispersing and dissolving maltodextrin in an aqueous solution of ethanol, and then adding an acidifier for ultrasonic dispersion reaction to obtain acidified maltodextrin; afterwards, adding a pH regulator and a modifier to the acidified maltodextrin, carrying out ultrasonic reaction for esterification, and after adding an inorganic initiator, sealing, heating, pressurizing and internally circulating for secondary esterification reaction, and filtering to obtain an esterified maltodextrin refined product; and finally putting the esterified maltodextrin refined product into a glycerol-ethanol solvent, micro-boiling in a water bath for reflux reaction, and washing with ethanol after filtration to obtain high-quality esterified maltodextrin. The preparation method provided by the invention is easy to control, high in esterification efficiency and high in yield, and solves the problems of low yield and complicated refining process in the prior art.

Description

technical field [0001] The invention belongs to the technical field of maltodextrin, and in particular relates to a preparation method of esterified maltodextrin. Background technique [0002] In the 1950s, people began to study maltodextrin. Maltodextrin (C 6 h 10 o 5 ) n ·H 2 O, also known as water-soluble dextrin, is a low-degree degradation product of linear amylose and branched amylopectin controlled by acid method, enzyme method or acid-enzyme synergy method, with a wide range of molecular weight distribution , the molar mass is between starch and starch sugar. It is generally believed that maltodextrin is a kind of polymer of D-glucose, which contains a long linear chain formed by α-1,4 glycosidic bonds connecting α-D-glucopyranose residues, and there are also a few branch points α-1,6 Branched chains formed by glycosidic linkages. Due to the increase of reducing ends in the process of starch degradation, its degradation degree can be expressed by DE value, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04
CPCC08B31/04
Inventor 吴俊峰
Owner 无锡甜丰食品有限公司
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