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Preparation technique of resistant maltodextrin

A technology of resistant maltodextrin and preparation process, applied in the field of preparation technology of resistant maltodextrin, can solve the problems of large gelatinity, high viscosity, non-smoothness and the like, and achieves high dietary fiber content, low glucose content, Wide range of effects

Active Publication Date: 2007-02-07
NANTONG CHANGHAI FOOD ADDITIVE +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the insoluble dietary fiber in the past has a rough and rough taste, so it is difficult to make processed foods delicious
However, high-molecular water-soluble dietary fiber is difficult to obtain good application results in food processing technology due to its high viscosity and large gelatinity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh 20 kg of cornstarch, add 0.1 mol / L hydrochloric acid according to the ratio of 1:1, stir and soak, and filter. Pre-dry at 55°C until the moisture content is less than 5%, and pulverize it with a powder machine until it can pass through a 20-mesh sieve. Then the temperature was raised to 180° C. and baked for 0.5 hour to obtain pyrodextrin. Dissolve the obtained pyrodextrin in water to make a 35% solution, adjust the pH value to 5.8±0.1, raise the temperature to 95°C, add 0.1% of Novozymes’ high-temperature-resistant amylase Supra, and react for 30 minutes. Raise the temperature to 140°C to kill the enzyme, adjust the pH value to 4.4±0.1 after the temperature drops to room temperature, then raise the temperature to 55°C, add 0.1% Novozymes pullulanase to react for 4 hours, then raise the temperature to 80°C to kill the enzyme. The solution after deactivating the enzyme was filtered, 3% activated carbon was added to the clear liquid, mixed, heated at 55° C. for 30 ...

Embodiment 2

[0018] Weigh 20 kg of wheat starch, add 0.2 mol / L hydrochloric acid according to the ratio of 1:1, stir and soak, and filter. Pre-dry at 60°C until the moisture content is less than 5%, and pulverize with a powder machine until it can pass through a 20-mesh sieve. Then the temperature was raised to 160° C. and baked for 2 hours to obtain pyrodextrin. Dissolve the obtained pyrodextrin in water to make a 30% solution, adjust the pH value to 5.8±0.1, raise the temperature to 95° C., add 0.2% of Novozymes’ high-temperature-resistant amylase Supra, and react for 10 minutes. Raise the temperature to 140°C to kill the enzyme, adjust the pH value to 4.4±0.1 after the temperature drops to room temperature, then raise the temperature to 55°C, add 0.2% Novozymes pullulanase to react for 12 hours, then raise the temperature to 80°C to kill the enzyme. The solution after deactivating the enzyme was filtered, 3% activated carbon was added to the clear liquid, mixed, heated at 55° C. for 40...

Embodiment 3

[0020] Weigh 20 kg of potato starch, add 0.4 mol / L hydrochloric acid according to the ratio of 1:1, stir and soak, and filter. Pre-dry at 45°C until the moisture content is less than 5%, and pulverize with a powder machine until it can pass through a 20-mesh sieve. Then the temperature was raised to 130° C. and baked for 4 hours to obtain pyrodextrin. Dissolve the obtained pyrodextrin in water to make a 30% solution, adjust the pH value to 5.8±0.1, raise the temperature to 95°C, add 0.4% of Novozymes’ high-temperature-resistant amylase Supra, and react for 60 minutes. Raise the temperature to 140°C to kill the enzyme, adjust the pH value to 4.4±0.1 after the temperature drops to room temperature, then raise the temperature to 55°C, add 0.4% Novozymes pullulanase to react for 24 hours, then raise the temperature to 80°C to kill the enzyme. The solution after deactivating the enzyme was filtered, 3% activated carbon was added to the clear liquid, mixed, heated at 55° C. for 50 ...

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PUM

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Abstract

The invention discloses a preparing method of resistant malt dextrin, which comprises the following steps: adopting starch as raw material; generating dextrin through acid heat; hydrolyzing through biological enzyme agent; decolouring through activated carbon; desalting through ionic exchanging resin; spraying and drying to obtain the product.

Description

technical field [0001] The invention relates to a preparation process of water-soluble dietary fiber, in particular to a preparation process of resistant maltodextrin. Background technique [0002] Dietary fiber is an indispensable nutrient in the human diet. It has physiological functions such as improving the human intestinal flora, improving blood sugar and fat metabolism, and lowering serum cholesterol. It is called the seventh nutrient in many countries besides sugar, protein, fat, water, vitamins and minerals. However, with the refinement of human diet, dietary fiber intake tends to decrease year by year. [0003] To consume a large amount of dietary fiber, it is necessary to strengthen the dietary fiber content of processed foods. However, the previous insoluble dietary fiber has a rough and rough taste, so it is difficult to make processed foods delicious. However, high-molecular water-soluble dietary fiber is difficult to obtain good application effects in food p...

Claims

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Application Information

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IPC IPC(8): C08B30/18A23L1/0522
Inventor 黄东东寇秀颖李春荣王三永
Owner NANTONG CHANGHAI FOOD ADDITIVE
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