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A prebiotic additive and its preparation method and application

A prebiotic and additive technology, which is applied in the field of prebiotic health product additives based on modified maltodextrin

Active Publication Date: 2021-05-28
CENT SOUTH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, maltodextrin is very easy to absorb moisture in a humid environment, and sticks to each other to form hard lumps and compacts. After three days of storage in humid air, hard lumps that are difficult to crush appear, which greatly limits the application of maltodextrin, a cheap material. In the protection of prebiotic factors

Method used

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  • A prebiotic additive and its preparation method and application
  • A prebiotic additive and its preparation method and application
  • A prebiotic additive and its preparation method and application

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0073] A prebiotic additive, which contains resistant dextrin and modified maltodextrin, wherein 88 parts by weight of resistant dextrin, 10 parts by weight of modified maltodextrin and 2 parts by weight of peach gum.

[0074] Modified maltodextrin includes the following preparation process, adding 1 weight part of maltodextrin to 5 weight parts of water, stirring at 90°C for 15 minutes, adding 36 parts by weight of absolute ethanol (the volume fraction of ethanol in the solution is about 90%) , stirred and filtered, and the resulting filter cake was heat-treated at 110°C for 2 days. A white, yellowish hard solid with a slightly shiny surface was obtained.

[0075] The prebiotic additive of this embodiment comprises the following preparation process:

[0076] (1) Stir and dissolve the resistant dextrin in water;

[0077] (2) Soak peach gum in 10% alcohol at 75°C for 2 hours;

[0078] (3) Dissolve the modified maltodextrin in water, mix the peach gum solution obtained in (2)...

Embodiment 2

[0082] Compared with Example 1, the difference is that the peach gum as binder is not added; specifically as follows:

[0083] A prebiotic additive, which contains resistant dextrin and modified maltodextrin, wherein 90 parts by weight of resistant dextrin and 10 parts by weight of modified maltodextrin.

[0084] Modified maltodextrin includes the following preparation process, adding 1 weight part of maltodextrin to 5 weight parts of water, stirring at 90°C for 15 minutes, adding 36 parts by weight of absolute ethanol (the volume fraction of ethanol in the solution is about 90%) , stirred and filtered, and the resulting filter cake was heat-treated at 110°C for 2 days. A white, yellowish hard solid with a slightly shiny surface was obtained.

[0085] The prebiotic additive of this embodiment comprises the following preparation process:

[0086] (1) Stir and dissolve the resistant dextrin in water;

[0087] (2) Dissolve the modified maltodextrin in water, and add it to the ...

Embodiment 3

[0098] A prebiotic additive contains stachyose and modified maltodextrin, wherein stachyose is 50 parts by weight and modified maltodextrin is 50 parts by weight.

[0099] The modified maltodextrin includes the following preparation process, adding 1 weight part of maltodextrin to 5 weight parts of water, stirring at 90°C for 15 minutes, adding 8 parts by weight of absolute ethanol (the volume fraction of ethanol in the solution is about 65%) , stirred and filtered, and the resulting filter cake was heat-treated at 110°C for 2 days. A white, hard solid with a slightly reflective surface was obtained.

[0100] The prebiotic additive of this embodiment comprises the following preparation process:

[0101] (1) Stir and dissolve stachyose in water;

[0102] (2) Dissolve the modified dextrin in water, and add it to the syrup prepared in (1) under stirring;

[0103] (3) High pressure homogenization, homogenization pressure 25MPa, temperature 60°C; spray drying, inlet air temperatur...

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Abstract

The invention discloses a prebiotic additive, which comprises prebiotic sugar and modified maltodextrin; the modified maltodextrin is obtained by recrystallizing maltodextrin from alcohol solution and heat treatment. The invention also discloses the preparation method of the additive and the application of the additive in the preparation of edible salt containing prebiotics, solid beverages and fermented teas such as black tea and black tea. Through extensive research, the present invention proposes an idea to solve the technical problem by physically modifying maltodextrin. In the present invention, the physical modification of maltodextrin can realize the rearrangement of its internal molecules, change the stretch degree of molecular chains, and remove unstable low-molecular sugars. , Hydrophilic group arrangement, etc. have improved effects. The adoption of the physically modified modified maltodextrin can effectively reduce the hygroscopicity and occurrence rate of hardening of prebiotic additives.

Description

technical field [0001] The invention relates to a prebiotic health product additive, in particular to a prebiotic health product additive based on modified maltodextrin. [0002] technical background [0003] With the continuous improvement of people's living standards, refined food has gradually replaced other foods and become the staple food, and the proportion of meat and vegetables on the table has gradually become morbidly tilted, which makes more and more people, especially in cities, need regular food. Many white-collar workers who work overtime and have no time to pay attention to diet and health have entered a "sub-healthy" state. Cardiovascular diseases, obesity, intestinal diseases and other problems have generally plagued today's society, which makes healthy eating begin to enter the vision of more people. [0004] Prebiotics such as resistant dextrin, stachyose, L-arabinose, soybean oligosaccharides, chitosan oligosaccharides, gentiooligosaccharides, and mannose...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/26A23L27/40A23L2/39A23F3/08A61K47/36A61K47/42A61K47/38A61K47/02A61P1/00A61P1/10A61P3/06
CPCA23F3/08A23L2/39A23V2002/00A61K47/02A61K47/36A61K47/38A61K47/42A23L27/40A23L33/26A23V2200/3202
Inventor 钟世安邓志伟
Owner CENT SOUTH UNIV