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Preparation method for hydroxypropyl maltodextrin

A technology of maltodextrin and hydroxypropyl, which is applied in the field of preparation of hydroxypropyl maltodextrin, can solve the problems of incomplete modification of hydroxypropyl, large residue of propylene oxide, serious agglomeration of dextrin, etc., and achieve transparency and Improve freeze-thaw stability, increase added value, and increase the effect of reaction area

Inactive Publication Date: 2018-01-12
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

[0006] Aiming at the problems in the prior art, the present invention provides a preparation method of hydroxypropyl maltodextrin, which solves the problems of incomplete modification of hydroxypropyl, serious agglomeration of dextrin, and relatively large residue of propylene oxide. The prepared hydroxypropyl maltodextrin The stability, anti-retrogradation, transparency and freeze-thaw stability of propyl maltodextrin have all been significantly improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0038] Step 1, adding water to maltodextrin to prepare a maltodextrin solution;

[0039] Step 2, adding the maltodextrin solution into an adjustable pressure reactor, sealing and pressurizing for 2 hours, quickly cooling down and releasing the pressure to obtain a dispersed maltodextrin solution;

[0040] Step 3, adding propylene oxide to the dispersion maltodextrin solution, mechanically stirring for 2 hours, and then introducing ammonia gas to carry out a sealed cycle pressurized aeration reaction for 2 hours to obtain crude hydroxypropyl maltodextrin;

[0041] Step 4, adding an inorganic initiator to the crude product of hydroxypropyl maltodextrin, sealing it for ultrasonication for 1 hour, sealing it and standing it for reaction for 40 minutes, to obtain a product of hydroxypropyl maltodextrin;

[0042] Step 5: Put the hydroxypropyl maltodextrin product in ethanol w...

Embodiment 2

[0052] A preparation method of hydroxypropyl maltodextrin, characterized in that: its steps are as follows:

[0053] Step 1, adding water to maltodextrin to prepare a maltodextrin solution;

[0054] Step 2, adding the maltodextrin solution into an adjustable pressure reactor, sealing and pressurizing for 5 hours, quickly cooling down the temperature and releasing the pressure to obtain a dispersed maltodextrin solution;

[0055] Step 3, adding propylene oxide to the dispersion maltodextrin solution, mechanically stirring for 4 hours, and then introducing ammonia gas for a sealed cycle pressurized aeration reaction for 6 hours to obtain crude hydroxypropyl maltodextrin;

[0056] Step 4, adding an inorganic initiator to the crude product of hydroxypropyl maltodextrin, sealing it for ultrasonication for 3 hours, sealing it and standing it for reaction for 50 minutes, to obtain a product of hydroxypropyl maltodextrin;

[0057] Step 5: Put the hydroxypropyl maltodextrin product in...

Embodiment 3

[0067] A preparation method of hydroxypropyl maltodextrin, characterized in that: its steps are as follows:

[0068] Step 1, adding water to maltodextrin to prepare a maltodextrin solution;

[0069] Step 2, adding the maltodextrin solution into an adjustable pressure reactor, sealing and pressurizing for 3 hours, quickly cooling down and releasing the pressure to obtain a dispersed maltodextrin solution;

[0070] Step 3, adding propylene oxide to the dispersion maltodextrin solution, mechanically stirring for 3 hours, and then introducing ammonia gas for a sealed cycle pressurized aeration reaction for 4 hours to obtain crude hydroxypropyl maltodextrin;

[0071] Step 4, adding an inorganic initiator to the crude product of hydroxypropyl maltodextrin, sealing it for ultrasonication for 2 hours, sealing it and standing it for reaction for 45 minutes to obtain a product of hydroxypropyl maltodextrin;

[0072] Step 5: Put the hydroxypropyl maltodextrin product in ethanol water fo...

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Abstract

The invention belongs to the technical field of maltodextrin and particularly relates to a preparation method for hydroxypropyl maltodextrin. The method comprises the following steps: dissolving maltodextrin into water, performing sealing pressurizing reaction and performing quick cooling decompression reaction, thereby acquiring an expanded maltodextrin solution; fully mixing propylene oxide in the expanded maltodextrin solution, introducing ammonia for performing sealing circular pressurizing aeration reaction, adding an inorganic initiator and performing sealing ultrasonic reaction and sealing standby reaction, thereby acquiring a fine product of hydroxypropyl maltodextrin; and finally, adding the fine product of hydroxypropyl maltodextrin into an alcohol solution, performing refluxingmicro-boiling reaction to remove impurities, filtering and then performing activated carbon decoloring, performing ion exchange refining, concentrating and spray-drying, thereby acquiring the product.According to the preparation method provided by the invention, the problems of incomplete hydroxypropyl modification, serious dextrin agglomeration and large propylene epoxide residue can be solved and the stability, coagulation and settlement resistance, transparency and freeze-thaw stability of the prepared hydroxypropyl maltodextrin are all obviously promoted.

Description

technical field [0001] The invention belongs to the technical field of maltodextrin, and in particular relates to a preparation method of hydroxypropyl maltodextrin. Background technique [0002] As early as the 1950s, humans began to study maltodextrin, and the definition of maltodextrin has been continuously improved and corrected. W.J.Whelan first defined maltodextrin as an oligosaccharide linked by α-1,4-glucosidic bonds. Subsequently, the American Corn Industry Research Foundation corrected its definition to the incomplete hydrolysis product of corn starch in 1957. It was not until 1983 that the definition of maltodextrin was established and unanimously recognized by experts. The FDA pointed out that maltodextrin at this time is not completely limited to the hydrolyzate of corn starch. It is a macromolecular substitute of polysaccharide type and is widely used in food and other industries. The maltodextrin we are currently familiar with is a kind of incomplete hydrol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/12
Inventor 吴俊峰
Owner 无锡甜丰食品有限公司
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