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Preparation method and application of maltodextrin

A maltodextrin and jet liquefaction technology, applied in the field of maltodextrin, can solve the problems of high cost of maltodextrin, low clarity of maltodextrin, shortened shelf life, etc., and achieves good viscosity stability and freeze-thaw stability, The product structure is fine and uniform, and the viscosity and melting rate are reduced.

Inactive Publication Date: 2020-07-31
JILIN COFCO BIOCHEM +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the following problems still exist: (1) Although the DE value of maltodextrin prepared from common starch raw materials (such as corn starch, potato starch, tapioca starch, etc.) In addition, maltodextrin has problems such as low clarity, easy retrogradation, and poor stability during storage, which affects the texture and taste of the product and shortens its shelf life; (2) some starch raw materials, such as waxy corn starch 1. Pea starch, because of the particularity of the original starch structure, the prepared maltodextrin has good transparency and high stability, but due to the high cost of raw materials, the cost of maltodextrin is high, which limits its application range

Method used

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  • Preparation method and application of maltodextrin
  • Preparation method and application of maltodextrin
  • Preparation method and application of maltodextrin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Example 1: Preparation of maltodextrin by three-step liquefaction

[0053] Add the corn starch raw material into the starch milk adjusted to 30%, and keep it warm at 60°C for 0.5h; add 2U / (g starch) high-temperature-resistant α-amylase, then add calcium chloride to make the final mass concentration reach 0.1%, and adjust the pH to 6.5; liquefy with one spray at 95°C and maintain it in a laminar flow tank for 10 minutes; then add 8U / (g starch) high temperature-resistant α-amylase, liquefy with a second spray at 95°C and maintain it in a laminar flow tank for 20 minutes; Perform three jet liquefaction at 130°C to inactivate the enzyme; enter the flash tank to cool down to 55°C, and reduce the pressure to normal pressure; add 50U / (g starch) starch branching enzyme, adjust the pH to 7.0, and react for 4 hours; heat up to 90°C to inactivate the enzyme 40min; use a plate and frame filter to filter, the pressure is controlled at 0.3MPa; after filtration, add 0.5% activated car...

Embodiment 2

[0054] Embodiment 2: the selection of starch branching enzyme reaction time

[0055] The method of Example 1 was adopted to prepare maltodextrin, and the starch branching enzyme reaction time was adjusted. The starch branching enzyme reaction time was changed to 8 hours to obtain maltodextrin product C; the starch branching enzyme reaction time was changed to 12 hours to obtain maltodextrin product D; the starch branching enzyme reaction time was changed to 16 hours to obtain maltodextrin product E.

Embodiment 3

[0076] Example 3: Preparation of ice cream using maltodextrin

[0077]Adding maltodextrin to ice cream will give the product a uniform tissue state, a smooth and delicate taste, ideal expansion rate and suitable melting resistance. Therefore, the maltodextrin prepared in the examples and comparisons was applied to ice cream to better evaluate the actual application effect of the maltodextrin. The ice cream is made with the following formula: 12% soft white sugar, 8% whole milk powder, 5% maltodextrin, 2% fructose syrup, 1% margarine, 0.4% ice cream emulsification stabilizer, and 71.6% water. Ice cream is prepared according to the following basic process: mixing of raw and auxiliary materials → adding water to dissolve (40-50°C) → mixing and sterilization (85°C, 10min) → high-pressure homogenization (65°C, 10min, pressure 180-200Bar) → ripening and aging (4°C ,3h) → condensing → filling → hardening (-35°C, 30min) → refrigeration (-18°C) → finished product, to obtain ice cream....

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Abstract

The invention discloses a preparation method and application of maltodextrin, and belongs to the technical field of maltodextrin. The preparation method adopts a manner of combining three-step liquefaction and starch branching enzyme, the chain length distribution and molecular weight distribution of a maltodextrin product can be well improved, and thereby the product is more uniform. The maltodextrin prepared by the method has high quality, and has the advantages such as high transparency, good solubility, low retrogradation, good viscosity stability and freeze-thaw stability, and thereby thefurther development of the market of the maltodextrin is facilitated. The maltodextrin is applied in ice creams, the viscosity and melting rate of a mixed material are reduced, and the product structure status is more delicate and uniform.

Description

technical field [0001] The invention relates to a preparation method and application of maltodextrin, belonging to the technical field of maltodextrin. Background technique [0002] Maltodextrin is a starch derivative with excellent performance. It is widely used in solid beverages, candies, cereals, milk powder, ice cream, meat products, etc. due to its advantages such as good solubility, low sweetness, low calories, and good carrier properties. of edible products. In addition to the food industry, maltodextrin is also widely used in the fields of medicine, chemical industry, and papermaking. At present, the industrial preparation of maltodextrin generally uses starch as raw material through an enzymatic process. Compared with the traditional acid process, long-chain amylose is not precipitated, and it has the characteristics of high efficiency, low cost, and excellent quality. At present, commercially available maltodextrin usually uses DE value (reducing sugar equivalen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/16C12P19/14C12P19/04C08B30/18A23L29/30A23L29/212
CPCA23V2002/00A23L29/212A23L29/35C08B30/18C12P19/04C12P19/14C12P19/16A23V2200/242A23V2250/5114
Inventor 佟毅李兆丰顾正彪陈双娣李义陶进李才明程力洪雁
Owner JILIN COFCO BIOCHEM
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