Preparation of low DE value malt amylin by spraying alpha-amylase process

A technology of maltodextrin and spray liquefaction, applied in food preparation, food science, application, etc., can solve the problems of not meeting market demand, lack of low DE value, unstable product quality, etc.
CN1528910AInactive Publication Date: 2004-09-15JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2004-09-15
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention uses liquefying enzyme ejecting method to produce low DE value malt dextrin, the invention refers to a kind of enzyme project manufacturing method of low DE value malt dextrin and the application. The invention uses core starch or indica rice powder as materials, uses the special device steam ejecting liquefying device and laminar current device, the product whose DE value is 2-6 is obtained through ejecting, thermal retardation and liquefying, enzyme eliminating process. The product with 5-6 DE value can be used in solid chrysanthemum flower essence beverage to replace 66% sugar powder and decrease 60% chrysanthemum extracting solution; the product with 2-3 DE value can be used in the production of gammon and icecream, the 50% aft in gammon and icecream can be replaced by malt dextrin, 30 g fat in gammon can be replaced with 6-7.5 g malt dextrin, 4 g fat in icecream can be replaced with 1 g malt dextrin. The invention fills the blank of low DE value malt dextrin in our country.
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Description

technical field

[0001] Preparation of low DE value maltodextrin by jet liquefaction enzyme method, the invention relates to an enzyme engineering preparation method and product application of low DE value maltodextrin. Background technique

[0002] When starch is treated with heat, acid or specific enzymes, it can produce a kind of degradation products mainly composed of a series of oligosaccharides and polysaccharides such as D-glucose, maltose, maltobiose and maltotriose. Due to the increase of reducing end groups during the degradation process, the degree of degradation can be expressed by DE (Dextrose Equivalent, glucose equivalent) value. Theoretically speaking, the DE value of pure starch is close to 0, while the DE value of glucose is 100. Therefore, as the DE value increases, its hydrolysis degree also increases gradually.

[0003] Maltodextrin is a starch hydrolysis product with a DE value of less than 20. It is between starch and starch sugar, and it is a nutriti...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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