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Preparation method of resistant malt dextrin

A resistant maltodextrin and maltodextrin technology, applied in the field of maltodextrin, can solve the problems of low glucose content, low product yield, long reaction time, etc., and achieve low glucose content, light color and high dietary fiber content Effect

Inactive Publication Date: 2018-02-09
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

[0007] Aiming at the problems in the prior art, the present invention provides a method for preparing resistant maltodextrin. The prepared resistant maltodextrin product has less glucose content and high dietary fiber content, which solves the problem of low product yield and long reaction time. problem, the resulting product has a light color and a wide range of applications

Method used

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  • Preparation method of resistant malt dextrin

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method of resistant maltodextrin, characterized in that: the preparation method comprises the following steps:

[0042]Step 1, put maltodextrin into the reaction kettle, add a small amount of water, stir evenly to obtain viscous maltodextrin;

[0043] Step 2: Perform sealed microwave reaction on the viscous maltodextrin for 1 hour, let it stand for 20 minutes, and quickly cool it to room temperature to obtain broken maltodextrin;

[0044] Step 3, putting the crushed maltodextrin into a vacuum distillation kettle and distilling under reduced pressure until pyrodextrin is formed, and naturally cooling to room temperature;

[0045] Step 4, adding pyrodextrin to deionized water to prepare a high-concentration pyrodextrin solution, then adding lye and stirring at low temperature and high speed, adjusting the pH to 7 to obtain an alkalized pyrodextrin solution;

[0046] Step 5, adding α-amylase into the calcium chloride solution, then stirring evenly to obtain ...

Embodiment 2

[0058] A preparation method of resistant maltodextrin, characterized in that: the preparation method comprises the following steps:

[0059] Step 1, put maltodextrin into the reaction kettle, add a small amount of water, stir evenly to obtain viscous maltodextrin;

[0060] Step 2, carry out sealed microwave reaction on the viscous maltodextrin for 3 hours, let it stand for 40 minutes, and quickly cool it to room temperature to obtain broken maltodextrin;

[0061] Step 3, putting the crushed maltodextrin into a vacuum distillation kettle and distilling under reduced pressure until pyrodextrin is formed, and naturally cooling to room temperature;

[0062] Step 4, adding pyrodextrin to deionized water to prepare a high-concentration pyrodextrin solution, then adding lye and stirring at low temperature and high speed, adjusting the pH to 8 to obtain an alkalized pyrodextrin solution;

[0063] Step 5, adding α-amylase into the calcium chloride solution, then stirring evenly to obt...

Embodiment 3

[0075] A preparation method of resistant maltodextrin, characterized in that: the preparation method comprises the following steps:

[0076] Step 1, put maltodextrin into the reaction kettle, add a small amount of water, stir evenly to obtain viscous maltodextrin;

[0077] Step 2, carry out sealed microwave reaction on the viscous maltodextrin for 2 hours, let it stand for 30 minutes, and quickly cool it to room temperature to obtain broken maltodextrin;

[0078] Step 3, putting the crushed maltodextrin into a vacuum distillation kettle and distilling under reduced pressure until pyrodextrin is formed, and naturally cooling to room temperature;

[0079] Step 4, adding pyrodextrin to deionized water to prepare a high-concentration pyrodextrin solution, then adding lye and stirring at low temperature and high speed, adjusting the pH to 7.5 to obtain an alkalized pyrodextrin solution;

[0080] Step 5, adding α-amylase into the calcium chloride solution, then stirring evenly to o...

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Abstract

The invention belongs to the technical field of malt dextrin and particularly relates to a preparation method of resistant malt dextrin. The preparation method comprises the following steps: adding the malt dextrin into water to form viscous malt dextrin; carrying out sealing microwave reaction and standing reaction, and quickly cooling to obtain broken malt dextrin, and carrying out reduced pressure distillation to obtain pyrodextrin; then dissolving the pyrodextrin into water for alkalizing to obtain an alkalized pyrodextrin solution; finally, dropwise adding an enzyme mixed solution into the alkalized pyrodextrin solution, and carrying out microwave reaction and microwave heating reaction to obtain a resistant malt dextrin crude product; sequentially carrying out actived carbon decoloration, ion-exchange desalination and spray drying to obtain the resistant malt dextrin. The resistant malt dextrin product prepared by the preparation method disclosed by the invention has low contentof glucose and high content of dietary fiber; the problems of low yield of the product and long reaction time are solved; an obtained product is light in color and luster and wide in application range.

Description

technical field [0001] The invention belongs to the technical field of maltodextrin, and in particular relates to a preparation method of resistant maltodextrin. 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-mo...

Claims

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Application Information

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IPC IPC(8): C12P19/14C12P19/04C08B30/18
CPCC08B30/18C12P19/04C12P19/14
Inventor 吴俊峰
Owner 无锡甜丰食品有限公司