Processing technology of maltodextrin with low DE value

Abstract

The invention relates to the field of maltodextrin deep processing, and particularly discloses a low-DE-value maltodextrin processing technology which comprises the following steps: S1, mixing starch and water to obtain starch milk; loading mesoporous silica is added into the starch milk according to the mass ratio of 100: (1-3), ultrasonic oscillation treatment is carried out, then treatment is carried out at the temperature of 50-53 DEG C, pH is adjusted, and starch slurry is obtained; s2, amylase is added into the starch slurry, uniform stirring is performed, the addition amount of the amylase is 22-25 U / g, enzymolysis is performed for 8-10 min under the condition of 95-99 DEG C, and liquefied starch slurry is obtained through spray liquefaction; s3, adjusting the pH value of the liquefied starch slurry, then performing high-temperature enzyme deactivation treatment, and finally performing filtration, decoloration, refining, concentration, drying and packaging to obtain a finished product. The method has the advantages of low DE value and good stability.

Description

Technical Field

[0001] The present application relates to the field of deep processing of maltodextrin, and more specifically, it relates to a processing technology for low DE value maltodextrin. Background Art

[0002] Maltodextrin is a polysaccharide food raw material, which appears as a white or slightly yellowish amorphous powder on the outside, without visible impurities to the naked eye, has a special smell, and is not sweet or slightly sweet in taste.

[0003] Maltodextrin is a starch derivative without free starch, which is made from starch or starch-based raw materials through low-degree enzymatic hydrolysis, refining, and spray drying; the DE value of maltodextrin is less than 20. The DE value not only represents the degree of hydrolysis, but also is an important index to master the product characteristics. The higher the degree of hydrolysis of maltodextrin, the greater the DE value, and the greater the sweetness, permeability, and fermentability of the product, while the texture, viscosity, and stability are worse.

[0004] Low DE value maltodextrin can form a soft and extensible gel, and has good stability, which can improve the texture and taste of the product; therefore, how to prepare a low DE value maltodextrin is a problem to be solved. Summary of the Invention

[0005] In order to prepare a low DE value maltodextrin and make the maltodextrin have good stability and texture, the present application provides a processing technology for low DE value maltodextrin.

[0006] The processing technology for low DE value maltodextrin provided by the present application adopts the following technical solutions: A processing technology for low DE value maltodextrin includes the following steps: S1. After mixing starch and water, a starch milk is obtained; mesoporous silica as a carrier is added to the starch milk at a mass ratio of 100:1 - 3, and after ultrasonic oscillation treatment, it is then treated at a temperature of 50 - 53°C, and the pH is adjusted to obtain a starch slurry; S2. Amylase is added to the starch slurry and stirred evenly. The addition amount of amylase is 22 - 25 U / g, and it is enzymatically hydrolyzed at 95 - 99°C for 8 - 10 min, and then jet liquefied to obtain a liquefied starch slurry; S3. The pH of the liquefied starch slurry is adjusted, then it is subjected to high-temperature enzyme inactivation treatment, and finally, through filtration, decolorization, refining, concentration, drying, and packaging, the finished product is obtained.

[0007] By adopting the above technical solution, starch and water are mixed to prepare a starch milk. Starch is insoluble in water at room temperature. In the starch milk, carrier mesoporous silica is added, and ultrasonic oscillation treatment is carried out. By using the cutting and scratching effects of the carrier mesoporous silica, scratches are generated on the surface of starch granules, and the particle size of starch granules is refined. Gelatinization treatment is carried out at a lower temperature, which promotes the uniform gelatinization of starch granules and is not likely to increase the DE value due to excessive gelatinization. At the same time, the contact area between starch granules and amylase is increased. Under the conditions of low enzyme and high-temperature rapid treatment, it can further promote the complete liquefaction of starch granules, reduce the content of raw starch in the liquefied starch slurry, and ensure that maltodextrin is not easily over-liquefied and affect the DE value of maltodextrin. By cooperating with subsequent means such as filtration, decolorization, and refining, the carrier mesoporous silica and enzymes can be removed, ensuring that the prepared maltodextrin has the advantages of low DE value, good stability, and good texture.

[0008] Preferably, in S1, the pH is adjusted to 5.8 - 6; in S3, the pH is adjusted to 4.4 - 4.5.

[0009] By adopting the above technical solution, when adding amylase at a pH of 5.8 - 6, it ensures that the amylase has high activity and stability, can reduce the degradation of starch molecules, and while ensuring the liquefaction effect of starch, makes the DE value of maltodextrin lower. It can also improve the taste and texture of maltodextrin, making maltodextrin more delicate, smooth, and with better stability. After the starch liquefaction is completed, the pH is limited to 4.5 - 4.6 to inhibit the activity of amylase and ensure that the starch is not easily over-hydrolyzed, thus ensuring a lower DE value of maltodextrin.

[0010] Preferably, the carrier mesoporous silica is prepared by the following method: The mesoporous silica is immersed and dispersed in a calcium chloride solution, then the mesoporous silica is filtered out, and then an L-glutamic acid solution is evenly sprayed on the surface, and then β-casein microparticles are bonded. The mass ratio of mesoporous silica, L-glutamic acid solution, and β-casein microparticles is 1:0.1 - 0.2:0.1 - 0.2. After drying, the carrier mesoporous silica is obtained.

[0011] By adopting the above technical solution, the mesoporous space in the mesoporous silica is convenient for loading calcium chloride, then the mesoporous silica containing calcium ions is blocked by the L-glutamic acid solution, and due to the viscosity of the L-glutamic acid solution, it is convenient to adhere the β-casein microparticles on the surface of the mesoporous silica to obtain the carrier mesoporous silica.

[0012] During the ultrasonic stirring of starch milk, the carboxyl and amino groups in L-glutamic acid on the surface of the carrier mesoporous silica are convenient for attracting the hydroxyl groups in starch. Together with the cutting effect of the carrier mesoporous silica on starch particles, it further promotes the scratching of starch particles, thereby increasing the contact area between starch particles and amylase, accelerating liquefaction and not easily causing the DE value of maltodextrin to increase due to excessive liquefaction.

[0013] During the heating process of the starch slurry, under the condition of pH 5.8 - 6, the external environment pH is higher than the isoelectric point of β-casein, which is 4.7. This makes the carrier mesoporous silica easily carry a negative charge, and amylase also carries a negative charge, and the negative ions of starch decomposition also carry a negative charge. On the one hand, the carrier mesoporous silica repels the negative charge of the starch molecular chain, which is convenient for evenly dispersing the negative ions of starch decomposition and preventing them from re-polymerizing. On the other hand, amylase and the carrier mesoporous silica repel each other. During the stirring process, the carrier mesoporous silica is not easy to adsorb amylase and affect the contact area between amylase and starch granules. At the same time, after the starch granules are cut by the carrier mesoporous silica, they can quickly contact amylase, promoting the rapid liquefaction of starch and not easily being hydrolyzed by excessive liquefaction, thus ensuring that maltodextrin has the advantage of a low DE value.

[0014] During the preparation of the liquefied starch slurry, the enzymatic hydrolysis temperature is relatively high, and L-glutamic acid dissolves in hot water. This enables the carrier mesoporous silica to gradually release calcium ions to improve the activity of amylase while scratching starch granules. During the starch gelatinization process, calcium ions are not easily released, ensuring that the release timing of calcium ions maximizes the effect on amylase. When starch is liquefied under the condition of low enzyme addition, it can still ensure that there is no raw starch easily. Calcium ions can also stabilize the liquefaction process and prevent the negative ions of starch decomposition from recombining, thereby ensuring the liquefaction effect, making the DE value of maltodextrin lower and the stability better.

[0015] When the liquefied starch slurry is adjusted to a pH of 4.4 - 4.5, the isoelectric point of the liquefied starch slurry is lower than the isoelectric point of β-casein, which is 4.7. This easily makes the carrier mesoporous silica carry a positive charge. The positively charged carrier mesoporous silica can attract the liquefied amylase. After filtration, it is easier to filter out amylase, reducing the residual amount of inactivated amylase in maltodextrin, thereby avoiding the influence of the residual inactivated amylase on the quality and taste of maltodextrin and ensuring that maltodextrin has good stability.

[0016] Preferably, the mesoporous silica is needle-shaped whiskers with an average length of 3 - 6 μm and a mesopore diameter of 2 - 20 nm.

[0017] By adopting the above technical solution, the length of the needle-like whiskers and the pore diameter of the mesoporous silica are limited. While ensuring that calcium chloride is loaded inside the pores of the mesoporous silica, the needle-like whiskers can scratch the surface of the starch particles, increasing the contact area between the starch particles and the amylase. As a result, maltodextrin can be prepared from starch under the conditions of low enzyme dosage and rapid liquefaction, with no raw starch remaining easily, resulting in a lower DE value of the maltodextrin and higher stability.

[0018] Preferably, the L-glutamic acid solution is composed of L-glutamic acid, silver powder, and hot water at 90 - 95 °C in a mass ratio of 1:0.2 - 0.3:95 - 100.

[0019] By adopting the above technical solution, after L-glutamic acid is dissolved, silver powder is dispersed in the solution. In combination with the gradual release of calcium chloride, chloride ions can contact the silver powder, thereby binding the chloride ions to form a precipitate. With subsequent filtration and refining means, the chloride ions in the maltodextrin are removed, minimizing the impact of chloride ions on the stability and quality of the maltodextrin.

[0020] Preferably, the starch is any one of corn starch, cassava starch, and yam starch; the yam starch is processed as follows: Mix yam starch granules and sodium chloride in a mass ratio of 1:0.2 - 0.4 and stir, then add water and continue to stir evenly. After freeze-drying, wash with water, filter at room temperature to remove the liquid, and dry to obtain yam starch.

[0021] By adopting the above technical solution, after the yam starch granules are treated with sodium chloride, the surface is further scratched by the sodium chloride crystals. During the scratching process, the sodium chloride crystals are easily attached to the surface of the yam starch granules. After adding water, the sodium chloride crystals dissolve and are convenient to enter the interior of the yam starch granules. In combination with freeze-drying, the sodium chloride recrystallizes, and the water inside the yam starch granules can also crystallize. The growing spiky crystals can destroy the internal structure of the yam starch granules, further promoting the decomposition of the yam starch granules by amylase; since sodium chloride is soluble in water while yam starch granules are not soluble in water, the soluble sodium chloride can be removed during the process of adding water and filtering to remove the liquid, obtaining yam starch that can be decomposed by amylase under the conditions of low enzyme dosage and rapid enzymatic hydrolysis, ensuring the preparation of maltodextrin while maintaining a lower DE value of the maltodextrin.

[0022] Even if there is a trace amount of sodium chloride remaining in the yam starch, the sodium ions can cooperate with calcium ions to continue to stabilize the amylase, while the chloride ions can be bound by the silver powder, thereby ensuring a lower DE value of the maltodextrin and good stability.

[0023] Preferably, the amylase is thermostable α-amylase.

[0024] By adopting the above technical solution, the high-temperature resistant α-amylase can work stably in a high-temperature environment. It mainly acts on the amylose of starch, reduces the viscosity of yam starch through hydrolysis, liquefies it, and then facilitates the subsequent preparation of maltodextrin, ensuring that the DE value of the obtained maltodextrin is relatively low and making the maltodextrin have good stability.

[0025] Preferably, in the step S3, filtration is carried out using a filter press.

[0026] By adopting the above technical solution, substances such as fibers, proteins, and lipids in the liquefied starch slurry are removed to obtain a clarified filtrate, ensuring the quality and stability of maltodextrin.

[0027] Preferably, in the step S3, decolorization is carried out using activated carbon.

[0028] By adopting the above technical solution, by utilizing the specific surface area and rich pore structure of activated carbon, pigments and impurities can be efficiently adsorbed and removed, reducing the color value of maltodextrin and improving its purity, thereby improving the quality of maltodextrin.

[0029] Preferably, in the step S3, refining is carried out using ion exchange resin.

[0030] By adopting the above technical solution, the ion exchange resin can remove metal ions and anionic impurities in maltodextrin, improve the purity of maltodextrin, and thereby improve the taste and quality of maltodextrin.

[0031] In summary, the present application has the following beneficial effects: 1. After starch is mixed with water to prepare a starch milk, since starch is insoluble in water, carrier mesoporous silica is added to the starch milk, and ultrasonic oscillation treatment is combined. By utilizing the cutting and scratching effects of the carrier mesoporous silica, gelatinization treatment is carried out at a relatively low temperature, promoting the uniform gelatinization of starch granules and not easily increasing the DE value due to excessive gelatinization. At the same time, the contact area between starch granules and amylase is increased. Under the conditions of low enzyme and high-temperature rapid treatment, it can further promote the complete liquefaction of starch granules, reduce the content of raw starch in the liquefied starch slurry, and ensure that maltodextrin is not easily over-liquefied and affect the DE value of maltodextrin; it is ensured that the prepared maltodextrin has the advantages of low DE value, good stability, and good texture.

[0032] 2. During the preparation of liquefied starch slurry, the enzymatic hydrolysis temperature is relatively high, and L-glutamic acid is soluble in hot water. This enables the carrier mesoporous silica to not only scratch the starch granules but also gradually release calcium ions to increase the activity of amylase. During the starch gelatinization process, calcium ions are not easily released, ensuring that the timing of calcium ion release maximizes the effect on amylase. When the starch is liquefied under the condition of low enzyme addition, it can still ensure that raw starch is not easily formed. Calcium ions can also stabilize the liquefaction process and prevent the negatively charged ions of starch decomposition from recombining, thereby ensuring the liquefaction effect, resulting in a lower DE value of maltodextrin and better stability.

[0033] 3. When the pH of the liquefied starch slurry is adjusted to 4.4 - 4.5, the isoelectric point of the liquefied starch slurry is lower than the isoelectric point of β-casein (4.7), which easily makes the carrier mesoporous silica carry a positive charge. The positively charged carrier mesoporous silica can attract the liquefied amylase. After filtration, it is easier to filter out the amylase, reducing the residual amount of inactivated amylase in maltodextrin, thereby avoiding the influence of residual inactivated amylase on the quality and taste of maltodextrin and ensuring that maltodextrin has better stability.

[0034] 4. The mesoporous silica in the filtered carrier mesoporous silica can be reused, and the sodium chloride after starch treatment can also be processed and reused, achieving sustainable development. Specific Embodiments

[0035] The following further elaborates on this application with reference to examples.

[0036] Preparation Example of Carrier Mesoporous Silica The L-glutamic acid in the following raw materials was purchased from Shandong Pingju Biotechnology Co., Ltd., food-grade L-glutamic acid; silver powder was purchased from Zhongke Leiming (Beijing) Technology Co., Ltd.; mesoporous silica was purchased from Beijing Zhongke Keyou Technology Co., Ltd.; β-casein microparticles were purchased from Guangdong Mingcheng Biotechnology Co., Ltd., food-grade β-casein; other raw materials were all commercially available, food-grade.

[0037] Preparation Example 1: The carrier mesoporous silica was prepared by the following method: 1 kg of L-glutamic acid and 0.25 kg of silver powder were mixed and stirred evenly. The average particle size of the silver powder was 500 nm, and then 100 kg of hot water was added and mixed and stirred until all the L-glutamic acid was dissolved to obtain an L-glutamic acid solution. The water temperature of the hot water was 95°C; 1 kg of mesoporous silica was placed in 9 kg of calcium chloride solution and soaked and dispersed under ultrasonic conditions of 20 kHz for 5 min. The mesoporous silica was in the form of long filaments with an average length of 5 μm and a mesopore diameter of 10 nm. The calcium chloride solution was an aqueous calcium chloride solution with a mass fraction of 10%. Then, the mesoporous silica was filtered out, and then 0.15 kg of L-glutamic acid solution was evenly sprayed on the surface. Then, 0.15 kg of β-casein microparticles were added. The average particle size of the β-casein microparticles was 500 nm, and the addition rate of the β-casein microparticles was 60 g / min. During the addition process, the mesoporous silica was continuously stirred at a rotation speed of 80 r / min. After mixing evenly, it was dried and dispersed until the mesoporous silica did not adhere and agglomerate with each other, obtaining the mesoporous silica loaded with materials. The average particle size of the mesoporous silica loaded with materials was 5 - 10 μm.

[0038] Preparation Example 2: The difference between this preparation example and Preparation Example 1 is as follows: 1 kg of L-glutamic acid and 0.2 kg of silver powder were mixed and stirred evenly, and then 95 kg of hot water was added and mixed and stirred until all the L-glutamic acid was dissolved, obtaining an L-glutamic acid solution. The water temperature of the hot water was 90 °C. 1 kg of mesoporous silica was placed in 9 kg of calcium chloride solution and soaked and dispersed under ultrasonic conditions of 20 kHz for 5 min; then, the mesoporous silica was filtered out, and then 0.1 kg of L-glutamic acid solution was evenly sprayed on the surface. Then, 0.1 kg of β-casein microparticles were added. The addition rate of the β-casein microparticles was 60 g / min. During the addition process, the mesoporous silica was continuously stirred at a rotation speed of 80 r / min. After mixing evenly, it was dried and dispersed until the mesoporous silica did not adhere and agglomerate with each other, obtaining the mesoporous silica loaded with materials.

[0039] Preparation Example 3: The difference between this preparation example and Preparation Example 1 is as follows: 1 kg of L-glutamic acid and 0.3 kg of silver powder were mixed and stirred evenly, and then 98 kg of hot water was added and mixed and stirred until all the L-glutamic acid was dissolved, obtaining an L-glutamic acid solution. The water temperature of the hot water was 95 °C. 1 kg of mesoporous silica was placed in 9 kg of calcium chloride solution and soaked and dispersed under ultrasonic conditions of 20 kHz for 5 min; then, the mesoporous silica was filtered out, and then 0.2 kg of L-glutamic acid solution was evenly sprayed on the surface. Then, 0.2 kg of β-casein microparticles were added. The addition rate of the β-casein microparticles was 60 g / min. During the addition process, the mesoporous silica was continuously stirred at a rotation speed of 80 r / min. After mixing evenly, it was dried and dispersed until the mesoporous silica did not adhere and agglomerate with each other, obtaining the mesoporous silica loaded with materials.

[0040] Preparation Example of Yam Starch The following raw materials are all ordinary commercially available food-grade raw materials.

[0041] Preparation Example 4: Yam starch was prepared by the following method: 1 kg of yam starch granules was mixed with 0.3 kg of sodium chloride. The yam starch granules were passed through a 100-mesh sieve and stirred at a speed of 200 r / min for 10 min. Then, 9 kg of water was added and the mixture was stirred evenly. The temperature was lowered to -20 °C and frozen for 4 h, then lowered to -40 °C and freeze-dried for 8 h. Then, 10 kg of water was added and stirred for 20 min. The liquid was filtered off at room temperature. Again, 10 kg of water was added and stirred for 10 min. After washing, the liquid was filtered out and dried to obtain yam starch.

[0042] Preparation Example 5: The difference between this preparation example and Preparation Example 4 is that: 1 kg of yam starch granules was mixed with 0.2 kg of sodium chloride and stirred at a speed of 200 r / min for 10 min. Then, 9 kg of water was added and the mixture was stirred evenly. The temperature was lowered to -20 °C and frozen for 4 h, then lowered to -40 °C and freeze-dried for 8 h. Then, 10 kg of water was added and stirred for 20 min. The liquid was filtered off at room temperature. Again, 10 kg of water was added and stirred for 10 min. After washing, the liquid was filtered out and dried to obtain yam starch.

[0043] Preparation Example 6: The difference between this preparation example and Preparation Example 4 is that: 1 kg of yam starch granules was mixed with 0.4 kg of sodium chloride and stirred at a speed of 200 r / min for 10 min. Then, 9 kg of water was added and the mixture was stirred evenly. The temperature was lowered to -20 °C and frozen for 4 h, then lowered to -40 °C and freeze-dried for 8 h. Then, 10 kg of water was added and stirred for 20 min. The liquid was filtered off at room temperature. Again, 10 kg of water was added and stirred for 10 min. After washing, the liquid was filtered out and dried to obtain yam starch. Examples

[0044] Among the following raw materials, the thermotolerant α-amylase was purchased from Novozymes (China) Biotechnology Co., Ltd., and the enzyme activity unit of the thermotolerant α-amylase was 10,000 U / mL; other raw materials were all commercially available and food grade.

[0045] Example 1: A processing process for low DE value maltodextrin: S1. After mixing starch and water, a starch milk was obtained. The starch was corn starch with a concentration of 18 °Bé. The carrier mesoporous silica prepared in Preparation Example 1 was added to the starch milk, and the mass ratio of the starch milk to the carrier mesoporous silica was 100:2. The starch milk was subjected to ultrasonic oscillation treatment at 20 kHz for 3 min, then heated at 52 °C for 10 min, and the pH was adjusted to 5.9 to obtain a starch slurry. S2. Add amylase to the starch slurry and stir evenly. The addition amount of amylase is 24 U / g. The amylase is thermostable α-amylase. Enzymatic hydrolysis and liquefaction are carried out at 98 °C for 9 min. After jet liquefaction, the pressure of jet liquefaction is 0.3 MPa. The temperature of the first pre-spray tank reaches 110 °C, the second temperature reaches 125 °C, the liquefaction high temperature is maintained at 98 °C, and the liquid material is cooled to 60 °C to obtain liquefied starch slurry; S3. Adjust the pH of the liquefied starch slurry to 4.5, then carry out high-temperature enzyme inactivation at 121 °C for 25 min. Finally, filter through an ion exchanger with a pressure of 0.2 MPa and a temperature of 40 °C. After filtration, add activated carbon for decolorization treatment, then carry out refining through ion exchange resin. After refining, pass through a 0.45 μm organic membrane. The filtrate is concentrated, and after concentration is completed, spray drying is carried out. The temperature of spray drying is 70 °C, and then after packaging, maltodextrin is obtained.

[0046] Example 2: The difference between this example and Example 1 is that: S1. After mixing starch and water, starch milk is obtained. The starch is cassava starch with a concentration of 17 °Bé. Add the carrier-loaded mesoporous silica prepared in Preparation Example 2 to the starch milk. The mass ratio of the starch milk to the carrier-loaded mesoporous silica is 100:1. The starch milk is subjected to ultrasonic oscillation treatment at 20 kHz for 3 min, then subjected to temperature-raising treatment at 50 °C for 10 min, and the pH is adjusted to 5.8 to obtain starch slurry; S2. Add amylase to the starch slurry and stir evenly. The addition amount of amylase is 22 U / g. The amylase is thermostable α-amylase. Enzymatic hydrolysis and liquefaction are carried out at 95 °C for 10 min. After jet liquefaction, the pressure of jet liquefaction is 0.3 MPa. The temperature of the first pre-spray tank reaches 108 °C, the second temperature reaches 120 °C, the liquefaction high temperature is maintained at 95 °C, and the liquid material is cooled to 60 °C to obtain liquefied starch slurry; S3. Adjust the pH of the liquefied starch slurry to 4.6, then carry out high-temperature enzyme inactivation at 121 °C for 25 min. Finally, filter through an ion exchanger with a pressure of 0.2 MPa and a temperature of 40 °C. After filtration, add activated carbon for decolorization treatment, then carry out refining through ion exchange resin. After refining, pass through a 0.45 μm organic membrane. The filtrate is concentrated, and after concentration is completed, spray drying is carried out. The temperature of spray drying is 60 °C, and then after packaging, maltodextrin is obtained.

[0047] Example 3: The difference between this example and Example 1 is that: S1. After mixing starch and water, starch milk is obtained. The starch is yam starch with a concentration of 18.5 °Bé. Add the carrier-loaded mesoporous silica prepared in Preparation Example 3 to the starch milk. The mass ratio of the starch milk to the carrier-loaded mesoporous silica is 100:3. The starch milk is subjected to ultrasonic oscillation treatment at 20 kHz for 3 min, then subjected to temperature-raising treatment at 53 °C for 10 min, and the pH is adjusted to 5 to obtain starch slurry; S2. Add amylase to the starch slurry and stir evenly. The addition amount of amylase is 25 U / g. The amylase is heat-resistant α-amylase. Enzymatic hydrolysis and liquefaction are carried out at 99 °C for 8 min. After jet liquefaction, the pressure of jet liquefaction is 0.3 MPa. The temperature of the first pre-spray tank reaches 110 °C, the second temperature reaches 130 °C, the liquefaction high temperature is maintained at 99 °C, and the liquid material is cooled to 60 °C to obtain liquefied starch slurry; S3. Adjust the pH of the liquefied starch slurry to 4.4, then carry out high-temperature enzyme inactivation at 121 °C for 25 min. Finally, filter through an ion exchanger with a pressure of 0.2 MPa and a temperature of 40 °C. After filtration, add activated carbon for decolorization treatment, and then carry out refining through ion exchange resin. After refining, pass through a 0.45 μm organic membrane, and the filtrate is concentrated. After concentration is completed, spray drying is carried out at a temperature of 70 °C, and then through packaging, maltodextrin is obtained.

[0048] Example 4: The difference between this example and Example 1 is that: The starch is the yam starch prepared in Preparation Example 4.

[0049] Example 5: The difference between this example and Example 1 is that: The starch is the yam starch prepared in Preparation Example 5.

[0050] Example 6: The difference between this example and Example 1 is that: The starch is the yam starch prepared in Preparation Example 6.

[0051] Example 7: The difference between this example and Example 1 is that: The mesoporous silica in the preparation process of the carrier-loaded mesoporous silica is not soaked in calcium chloride solution.

[0052] Example 8: The difference between this example and Example 1 is that: L-glutamic acid solution and β-casein microparticles are not added in the preparation process of the carrier-loaded mesoporous silica.

[0053] Example 9: The difference between this example and Example 1 is that: Silver powder is not added to the L-glutamic acid solution in the preparation process of the carrier-loaded mesoporous silica.

[0054] Example 10: The difference between this example and Example 1 is that: The pH in S3 is 6.

[0055] Comparative Example Comparative Example 1: The difference between this comparative example and Example 1 is that: Carrier-loaded mesoporous silica is not added in S1.

[0056] Comparative Example 2: The difference between this comparative example and Example 1 is that: S1 was not treated by ultrasonic oscillation.

[0057] Performance detection test 1. DE value detection Maltodextrins were prepared by the methods of Examples 1 - 10 and Comparative Examples 1 - 2 respectively, and the DE values were detected and the data were recorded.

[0058] 2. Stability detection Maltodextrins were prepared by the methods of Examples 1 - 10 and Comparative Examples 1 - 2 respectively. 10 g (dry basis) of the sample was weighed, dissolved in distilled water, heated in a water bath for 1 min to fully dissolve it, cooled to room temperature, transferred to a 100 - ml stoppered graduated cylinder for volume fixation, and left for one week. Its sedimentation property was observed, and the sedimentation volume was read. The smaller the sedimentation volume, the easier the solution prepared from the maltodextrin was to sediment, the worse the gel - forming effect, and the worse the stability. The data were recorded; when the sedimentation volume tended to 100 mL / 100 mL, a uniformly distributed gel state was formed.

[0059] 3. Texture detection Maltodextrins were prepared by the methods of Examples 1 - 10 and Comparative Examples 1 - 2 respectively, and the texture and taste of the maltodextrins were scored. The scoring criteria were as follows: good softness and extensibility of the maltodextrin, with a taste similar to that of fat → 10 points; the maltodextrin was harder in texture, with poor extensibility and no taste similar to that of fat → 0 points. The scores were recorded.

[0060] Table 1 Performance test table Combined with Examples 1 - 3 and Table 1, it can be seen that the maltodextrin prepared in this application has a lower DE value, better stability, and higher texture and quality.

[0061] Combined with Example 3 and Examples 4 - 6 and Table 1, it can be seen that the DE value of the maltodextrin prepared from the treated yam starch is further reduced. After the yam starch is treated, low - DE - value maltodextrin can be obtained under the conditions of low enzyme and rapid liquefaction, and it can ensure that the maltodextrin has good stability, and also has the advantages of good softness, good extensibility, and obvious fat taste, thus improving the quality of the maltodextrin.

[0062] Combined with Example 1 and Examples 7-10 and Table 1, it can be seen that in the preparation process of the carrier-loaded mesoporous silica in Example 7, the mesoporous silica was not soaked in calcium chloride solution. Compared with Example 1, the DE value of the maltodextrin prepared in Example 7 was higher than that in Example 1, the sedimentation volume was lower than that in Example 1, and the fraction was lower than that in Example 1. This shows that the addition of calcium chloride solution can gradually release calcium ions, which can stimulate the activity of amylase, maximize the effect of amylase, and ensure that there is no problem of raw starch during the liquefaction of starch under the condition of low enzyme addition. Moreover, calcium ions can also stabilize the liquefaction process and prevent the negatively charged ions decomposed from starch from recombining, thus ensuring the liquefaction effect, resulting in a lower DE value and better stability of maltodextrin.

[0063] In the preparation process of the carrier-loaded mesoporous silica in Example 8, L-glutamic acid solution and β-casein microparticles were not added. Compared with Example 1, the DE value of the maltodextrin prepared in Example 8 was higher than that in Example 1, the sedimentation volume was lower than that in Example 1, and the fraction was lower than that in Example 1. This shows that the combination of L-glutamic acid solution and β-casein microparticles can not only block the release timing of calcium ions, but also utilize the isoelectric point of β-casein microparticles and the pH change of the external solution to promote the uniform dispersion of amylase and its uniform contact with starch. At the same time, during the removal of amylase, it is convenient to adsorb amylase, thereby further promoting the filtration of amylase, reducing the residual amount of inactivated amylase in maltodextrin, avoiding the influence of the residual inactivated amylase on the quality and taste of maltodextrin, and enabling maltodextrin to have the advantages of low DE value and good stability.

[0064] In the preparation process of the carrier-loaded mesoporous silica in Example 9, silver powder was not added to the L-glutamic acid solution. Compared with Example 1, the DE value of the maltodextrin prepared in Example 9 was higher than that in Example 1, the sedimentation volume was lower than that in Example 1, and the fraction was lower than that in Example 1. This shows that the addition of silver powder can bind excess chloride ions and reduce the influence of chloride ions on the preparation process of maltodextrin. Chloride ions may affect the activity of amylase, thereby affecting the hydrolysis rate and degree of starch, and thus affecting the DE value and the quality of maltodextrin. After the adsorption treatment to remove chloride ions, the content of residual chloride ions in maltodextrin is reduced, ensuring good quality while ensuring a low DE value of maltodextrin.

[0065] In Example 10, the pH in S3 was 6. Compared with Example 1, the DE value of the maltodextrin prepared in Example 10 was higher than that in Example 1, the sedimentation volume was lower than that in Example 1, and the fraction was lower than that in Example 1. This shows that when the pH after liquefaction is lower than the isoelectric point of β-casein microparticles, it not only ensures the liquefaction effect of starch, making starch have the advantage of low DE value, but also facilitates the removal of other impurities and ensures the quality of maltodextrin.

[0066] Combined with Example 1 and Comparative Examples 1-2 and Table 1, it can be seen that in Comparative Example 1S1, the carrier-loaded mesoporous silica was not added. Compared with Example 1, the DE value of the maltodextrin prepared in Comparative Example 1 was higher than that in Example 1, the sedimentation volume was lower than that in Example 1, and the fraction was lower than that in Example 1. This shows that the addition of the carrier-loaded mesoporous silica caused scratches on the surface of the starch granules and refined the particle size of the starch granules. After gelatinization treatment at a lower temperature, it promoted the uniform gelatinization of the starch granules and was not easily increased in DE value due to over-gelatinization. At the same time, it increased the contact area between the starch granules and the amylase. Under the conditions of low enzyme and rapid treatment at high temperature, while the maltodextrin had a low DE value, it had good stability.

[0067] In Comparative Example 2S1, there was no ultrasonic oscillation treatment. Compared with Example 1, the DE value of the maltodextrin prepared in Comparative Example 2 was higher than that in Example 1, the sedimentation volume was lower than that in Example 1, and the fraction was lower than that in Example 1. This shows that ultrasonic oscillation treatment can further promote the scratching of the starch granule surface and increase the contact area between the starch and the amylase. Thus, under the conditions of low enzyme and rapid liquefaction, the presence of raw starch can be avoided as much as possible, ensuring good stability and high quality while maintaining a low DE value.

[0068] This specific embodiment is only an interpretation of the present application and does not limit the present application. After reading this specification, those skilled in the art can make modifications to this embodiment without creative contributions as needed, but as long as it is within the scope of the claims of the present application, it is protected by the patent law.

Claims

1. A processing technology for maltodextrin with a low DE value, characterized in that, It includes the following steps: S1. Mix starch and water to obtain a starch milk; add carrier mesoporous silica to the starch milk at a mass ratio of 100:1 - 3, perform ultrasonic oscillation treatment, then treat it at a temperature of 50 - 53 °C, and adjust the pH to obtain a starch slurry; S2. Add amylase to the starch slurry and stir evenly. The addition amount of amylase is 22 - 25 U / g, enzymatically hydrolyze at 95 - 99 °C for 8 - 10 min, and perform jet liquefaction to obtain a liquefied starch slurry; S3. Adjust the pH of the liquefied starch slurry, then perform high-temperature enzyme inactivation treatment, and finally filter, decolorize, refine, concentrate, dry, and package to obtain the finished product.

2. The processing technology of a low DE value maltodextrin according to claim 1, characterized in that: In S1, the pH is adjusted to 5.8 - 6; in S3, the pH is adjusted to 4.4 - 4.

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3. The processing technology of a low DE value maltodextrin according to claim 2, characterized in that: The carrier mesoporous silica is prepared by the following method: Immerse the mesoporous silica in a calcium chloride solution for dispersion, then filter out the mesoporous silica, then evenly spray an L-glutamic acid solution on the surface, and then bond β-casein microparticles. The mass ratio of mesoporous silica, L-glutamic acid solution, and β-casein microparticles is 1:0.1 - 0.2:0.1 - 0.2, and after drying, the carrier mesoporous silica is obtained.

4. The processing technology of a low DE value maltodextrin according to claim 3, characterized in that, The mesoporous silica is needle-shaped whiskers with an average length of 3 - 6 μm and a mesopore diameter of 2 - 20 nm.

5. The processing technology of a low DE value maltodextrin according to claim 3, characterized in that, The L-glutamic acid solution is composed of L-glutamic acid, silver powder, and hot water at 90 - 95 °C with a mass ratio of 1:0.2 - 0.3:95 - 100.

6. The processing technology of a low DE value maltodextrin according to claim 1, characterized in that, The starch is any one of corn starch, cassava starch, and yam starch; the yam starch is treated by the following method: Mix yam starch granules and sodium chloride at a mass ratio of 1:0.2 - 0.4 and stir, then add water and continue to mix and stir evenly, perform freeze-drying, then add water for washing, filter at room temperature to remove the liquid, and after drying, obtain yam starch.

7. The processing technology of a low DE value maltodextrin according to claim 1, characterized in that, The amylase is a thermostable α-amylase.

8. The processing technology of a maltodextrin with a low DE value according to claim 1, characterized in that, In S3, filtration is carried out using an ion exchanger.

9. The processing technology of a low DE value maltodextrin according to claim 1, characterized in that, In S3, decolorization is carried out using activated carbon.

10. The processing technology of a maltodextrin with a low DE value according to claim 1, characterized in that, In S3, refining is carried out using ion exchange resin.

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