Maltodextrin liquefaction process

A maltodextrin and malto paste technology, applied in the field of sugar making, can solve the problems of difficult product DE value and component distribution, unstable product quality, etc., achieve good iodine test effect, improve filtration rate and good quality Effect

Pending Publication Date: 2021-02-02
河南飞天生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The specifications of maltodextrin in my country's light industry industry standards are divided into three categories, namely DE value ≤10, ≤15 and ≤20. At present, the production of maltodextrin still has a considerable degree of experience, resulting in poor product quality. It is still difficult to control the DE value and component distribution of the product stably and accurately
In summary, there is still a lack of a maltodextrin liquefaction process that can accurately control the product DE value and component distribution in the art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of maltodextrin preparation technology is characterized in that, comprises the steps:

[0030] (1) Raw material preparation and pulping: use cornstarch as raw material to prepare starch milk with a mass concentration of 15%; adjust the pH of the slurry to 6.0, then add CaCl 2 Make Ca 2+ The concentration reaches 0.8%. To prepare α-amylase, the designed feeding amount is 0.4kg / t in volume-to-weight ratio to the starch, and 1 / 2 of the enzyme is added and mixed with the starch milk to obtain a raw material liquid.

[0031] (2) First liquefaction: spray the obtained feed liquid at high temperature at 125°C, then add 3 / 8 amount of α-amylase, cool down to 80°C for liquefaction, and control the DE value at 11-12;

[0032] (3) Second liquefaction: spray the obtained feed liquid at high temperature at 130°C, then add 1 / 8 amount of α-amylase, cool down to 85°C for liquefaction, and control the DE value at 13-14;

[0033] (4) The third liquefaction: spray the product obt...

Embodiment 2

[0037] A kind of maltodextrin preparation technology is characterized in that, comprises the steps:

[0038] (1) Raw material preparation and slurry adjustment: use rice starch as raw material to prepare starch milk with a mass concentration of 25%; adjust the slurry to obtain a pH of 6.0, then add CaCl 2 Make Ca 2+ The concentration reaches 0.8%. To prepare α-amylase, the designed feeding amount is 0.4kg / t in volume-to-weight ratio to the starch, and 1 / 2 of the enzyme is added and mixed with the starch milk to obtain a raw material liquid.

[0039] (2) The first liquefaction: spray the obtained feed liquid at high temperature at 130°C, then add 3 / 8 amount of α-amylase, cool down to 85°C for liquefaction, and control the DE value at 7-8;

[0040] (3) Second liquefaction: spray the obtained feed liquid at high temperature at 135°C, then add 1 / 8 amount of α-amylase, cool down to 90°C for liquefaction, and control the DE value at 9-10;

[0041] (4) The third liquefaction: spra...

Embodiment 3

[0045] A kind of maltodextrin preparation technology is characterized in that, comprises the steps:

[0046] (1) Raw material preparation and slurry adjustment: take potato starch as raw material, and prepare starch milk with a mass concentration of 20%; adjust the slurry to obtain a pH of 6.0, and then add CaCl 2 Make Ca 2+ The concentration reaches 0.8%. To prepare α-amylase, the designed feeding amount is 0.4kg / t in volume-to-weight ratio to the starch, and 1 / 2 of the enzyme is added and mixed with the starch milk to obtain a raw material liquid.

[0047] (2) First liquefaction: spray the obtained feed liquid at high temperature at 125°C, then add 3 / 8 amount of α-amylase, cool down to 85°C for liquefaction, and control the DE value at 13-14;

[0048] (3) The second liquefaction: spray the obtained feed liquid at a high temperature at 130°C, then add 1 / 8 amount of α-amylase, cool down to 90°C for liquefaction, and control the DE value at 15-16;

[0049] (4) The third liquef...

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PUM

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Abstract

The invention relates to a maltodextrin liquefaction process. On the basis of the prior art, a maltodextrin product with better quality is obtained by improving the liquefaction process. The method comprises the specific steps of raw material preparation, size mixing, liquefaction, decolouration and filtration, ion exchange and concentration treatment and the like. In the liquefaction process, secondary enzyme addition and tertiary high-temperature injection treatment are used; parameters of each stage are accurately controlled; and thus, high-quality maltodextrin is obtained.

Description

technical field [0001] The invention belongs to the technical field of sugar production, and in particular relates to a novel maltodextrin liquefaction process. Background technique [0002] Maltodextrin is a nutritional polysaccharide without any taste. It is widely used in various food ingredients due to its mild taste, low sweetness, weak hygroscopicity and good solubility. For example, it is used as a filler, humectant, dispersant, film-forming agent, etc. [0003] The production of maltodextrin usually adopts the technological process of starch preparation→enzyme liquefaction→high temperature spraying to kill enzyme→decolorization, filtration and ion exchange. Due to the extensive and excellent functional properties of maltodextrin, its market prospect is very broad. The production of maltodextrin in the domestic market is in the ascendant. The specifications of maltodextrin in my country's light industry industry standards are divided into three categories, namely D...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/22C12P19/16C12P19/14C12P19/04C08B30/18
CPCC12P19/22C12P19/16C12P19/14C12P19/04C08B30/18
Inventor 李林海董得平周志强董瑜琪赵桂强高素珍
Owner 河南飞天生物科技股份有限公司
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