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A kind of ultra-low de value maltodextrin and its preparation method and application

A maltodextrin, ultra-low technology, applied in the fields of application, food ingredients, fermentation, etc., can solve the problems of few researches on maltodextrin, and achieve the effects of rapid blood sugar rise, fast metabolism, and fast energy replenishment

Active Publication Date: 2021-07-02
SHANDONG BAILONG CHUANGYUAN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although there have been some research reports in the field of maltodextrin with low DE value, there are still few studies on maltodextrin with ultra-low DE value (DE=1~2)

Method used

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  • A kind of ultra-low de value maltodextrin and its preparation method and application
  • A kind of ultra-low de value maltodextrin and its preparation method and application
  • A kind of ultra-low de value maltodextrin and its preparation method and application

Examples

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Effect test

Embodiment 1

[0035] A preparation method of ultra-low DE value maltodextrin, the preparation steps are as follows:

[0036] (1) adding water to 1kg waxy cornstarch to adjust the slurry to a dry matter mass concentration of 15%, and adjusting the pH to 5.8 to obtain starch slurry;

[0037] (2) Add high-temperature-resistant α-amylase to the starch slurry prepared in step (1), the amount of high-temperature-resistant α-amylase added is 50 μL, then heat up to 90°C, and keep warm for 5 minutes under stirring at 100 rpm, after testing , the light transmittance is 42.25%, and the DE value is 1.21), then pressurize to a pressure of 0.05Mpa, heat up to 127°C, and keep warm for 15min to obtain a liquefied liquid;

[0038] After testing, the DE value is 1.39 and the conductivity is 109.8μs / cm;

[0039] (3) Add 10 g of activated carbon to the liquefied liquid prepared in step (2) for adsorption for 15 minutes, then filter, concentrate, dry and pulverize to a fineness of 160 mesh to obtain ultra-low ...

Embodiment 2

[0047] A preparation method of ultra-low DE value maltodextrin, the preparation steps are as follows:

[0048] (1) adding water to 1kg of waxy cornstarch to adjust the slurry to a dry matter mass concentration of 20%, and adjusting the pH to 6.1 to obtain starch slurry;

[0049] (2) Add 40 μL of high-temperature-resistant α-amylase to the starch slurry prepared in step (1), then heat up to 90° C., and keep warm for 10 minutes under 100 rpm stirring condition (after testing, the light transmittance is 44.65%, and the DE value is 0.86), then pressurize to a pressure of 0.05Mpa, heat up to 130°C, and keep warm for 20min to obtain a liquefied liquid;

[0050] After testing, the DE value is 1, and the conductivity is 135.1μs / cm;

[0051] (3) Add 10 g of activated carbon to the liquefied liquid prepared in step (2) for adsorption for 15 minutes, then filter, concentrate, dry and pulverize to a fineness of 160 mesh to obtain ultra-low DE value maltodextrin; The product solubility is ...

Embodiment 3

[0058] A preparation method of ultra-low DE value maltodextrin, the preparation steps are as follows:

[0059] (1) adding water to 1kg of waxy cornstarch to adjust the slurry to a dry matter mass concentration of 10%, and adjusting the pH to 5.5 to obtain starch slurry;

[0060] (2) Add 30 μL of high-temperature-resistant α-amylase to the starch slurry prepared in step (1), then heat up to 85° C., and keep warm for 10 minutes under 150 rpm stirring condition (after testing, the light transmittance is 45.31%, and the DE value is 1.39), then pressurize to a pressure of 0.06Mpa, heat up to 125°C, and keep warm for 25min to obtain a liquefied liquid;

[0061] After testing, the DE value is 1~2, and the conductivity is ≤150us / cm;

[0062] (3) Add 5 g of activated carbon to the liquefied liquid prepared in step (2) for adsorption for 15 minutes, then filter, concentrate, dry and pulverize to a fineness of 160 mesh to obtain ultra-low DE value maltodextrin; The product solubility i...

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Abstract

The invention relates to an ultra-low DE value maltodextrin, a preparation method and application thereof. The ultra-low DE value maltodextrin has a DE value of 1-1.78; the invention also relates to a preparation method of the ultra-low DE value maltodextrin. The preparation method of the present invention adopts a two-step heating method, first heating up to 85°C-90°C and keeping it warm for 5-10 minutes to open the space structure of starch for preliminary liquefaction, thereby obtaining a uniform and clear solution; then heating up to 125-130°C , keep warm for 10-15 minutes to achieve deep liquefaction in the early stage of reheating, hydrolyze starch, and inactivate high-temperature enzymes with the extension of holding time; the ingenious design of this method overcomes the enzymes in the existing preparation process. The degree of starch hydrolysis is not easy to control, and there is no disadvantage of effectively inactivating high-temperature enzymes; it solves the problem of controlling the DE value by adjusting the liquefaction time in the prior art.

Description

technical field [0001] The invention relates to an ultra-low DE value maltodextrin and its preparation method and application, belonging to the technical field of food ingredients. Background technique [0002] Dextrin refers to the decomposition of starch molecules to obtain polysaccharides between starch and starch. In order to distinguish the dextrin products produced by the pyrolysis reaction of starch, in 1970, Veberbacher proposed the concept of maltodextrin: using starch as raw material, the products with controlled hydrolysis DE value below 20% become maltodextrin. The main properties of maltodextrin are directly related to the hydrolysis rate, and the DE value not only indicates the degree of hydrolysis, but also is an important indicator for grasping product characteristics. Maltodextrins with different DE values ​​have different functions and properties: such as thickening, gelling, reducing product sweetness, changing the freezing point of the system, inhibiting...

Claims

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Application Information

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IPC IPC(8): C12P19/14C12P19/04C08B30/18A23L29/30
CPCA23V2002/00A23L29/35C08B30/18C12P19/04C12P19/14A23V2250/5114
Inventor 禚洪建窦光朋邵先豹杜倩王艳辉刘国清李红臣
Owner SHANDONG BAILONG CHUANGYUAN BIO TECH
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