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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.

Inactive Publication Date: 2004-09-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First, the production still has a certain degree of experience, the product quality is not very stable, and it is still difficult to accurately control the DE value and component distribution of the product
Second, the variety is single, especially the lack of products with low DE value, which cannot meet the market demand

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Preparation of maltodextrin with DE value of 5-6.

[0038] Sizing: 500Kg corn starch, concentration 30% (W / W), pH 6.5, enzyme 0.3L / t starch.

[0039] Injection: The height of the needle valve is 1 circle, the material pressure is 0.4Mpa, the steam pressure is 0.13Mpa, the back pressure is 0.03Mpa, and the injection temperature is 105-107°C.

[0040] Insulation liquefaction: temperature 90°C, time 1.5 hours.

[0041] Enzyme inactivation: The height of the needle valve is 1.5 circles, the material pressure is 0.4Mpa, the steam pressure is 0.3Mpa, the back pressure is 0.2Mpa, and the injection temperature is 130°C.

[0042] The product is obtained by decolorization, plate and frame filtration, concentration and spray drying.

Embodiment 2

[0044] Preparation of maltodextrin with DE value of 2-3.

[0045] Blending: 55Kg indica rice flour, concentration 25% (W / W), pH 6.1, enzyme 0.3L / t starch.

[0046] Injection: The injection temperature is 105-107°C.

[0047] Insulation liquefaction: the temperature is 95°C, and the time is 15 minutes.

[0048] Enzyme inactivation: spraying temperature 130°C

[0049] It is obtained by concentration and spray drying.

Embodiment 3

[0051] Application of maltodextrin with DE value of 5-6.

[0052] Chrysanthemum extract %

[0053] Maltodextrin with a DE value of 5-6 has the characteristics of low sweetness, good solubility and stability, and can be used in clear solid chrysanthemum essence beverages. When maltodextrin replaces about 66% of powdered sugar, the sweetness of the product is acceptable. The addition of maltodextrin can reduce the amount of chrysanthemum extract and reduce product cost.

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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.

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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30C12P19/22
Inventor 许时婴王璋杨瑞金杨玉玲袁博徐良增
Owner JIANGNAN UNIV
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