Moisture absorption resistant maltodextrin and preparation process thereof
By improving the enzyme liquefaction and saccharification process, combined with spray drying and fluidized bed drying technology, the problem of insufficient moisture absorption resistance of maltodextrin is solved, and its hygroscopic resistance and storage stability are significantly improved.
Patent Information
- Application Number
- CN202411965537.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-30
- Publication Date
- 2025-03-28
AI Technical Summary
Maltodextrin has poor moisture absorption resistance, resulting in poor product storage and easy absorption and lumpy, which limits its application.
High purity and low moisture content are used to improve enzyme liquefaction and saccharification through enzymatic processes. Combined with spray drying and granulation and fluidized bed drying technology, hydrophilic groups in maltodextrin are reduced, uniform particles are formed and a barrier protective layer is formed on the surface.
It significantly reduces the hygroscopicity of maltodextrin, prevents hygroscopic adhesion and agglomeration during storage and transportation, extends the shelf life of the product, while maintaining good water solubility and stability.
Smart Images
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Abstract
Description
Technical Field
[0001] The present application relates to the technical field of maltodextrin production, and more specifically, to a moisture-absorbing resistant maltodextrin and a preparation process thereof. Background Art
[0002] Maltodextrin, as an incomplete hydrolysis product of starch, is a polysaccharide with excellent characteristics such as low sweetness, no odor, easy digestion, low heat, low fermentability, good filling effect, thickening effect and stability. As a food additive and industrial raw material, it is widely used in food, medicine, cosmetics and other fields.
[0003] Although maltodextrin has many advantages, its poor moisture absorption resistance leads to poor storage performance. The product easily absorbs moisture and clumps during storage, causing deterioration, which greatly limits the application of maltodextrin. When used as a food additive, it also affects the taste and quality of food.
[0004] In order to solve the problem of maltodextrin hygroscopicity, the existing technology mainly focuses on processing maltodextrin with good adsorption by controlling the type of transferase and the type of hydrolyzate in the enzymatic hydrolysis reaction. However, the inventors found that although these methods improve the water solubility and slow digestion characteristics of maltodextrin to a certain extent, the improvement effect on the hygroscopicity of maltodextrin is very limited. The hygroscopicity of maltodextrin in a high humidity environment is still the main obstacle to its application. Summary of the invention
[0005] In order to improve the anti-hygroscopicity of maltodextrin and extend the shelf life of maltodextrin and its prepared products, the present application provides anti-hygroscopic maltodextrin and its preparation process.
[0006] In the first aspect, the present application provides a moisture absorption resistant maltodextrin, which adopts the following technical solution: A preparation process of moisture absorption resistant maltodextrin comprises the following steps: S1: adding the pretreated starch into water, stirring evenly, and adjusting the pH to form starch milk; S2: adding hydrolase to the starch milk, stirring and reacting at 98±1°C for 8-10 min for enzyme liquefaction, and then cooling to 60±1°C for saccharification to obtain maltodextrin liquid; S3: decolorizing, filtering and concentrating the maltodextrin liquid after enzyme inactivation to obtain maltodextrin milk; S4: In an inert gas atmosphere, the maltodextrin emulsion is subjected to spray drying granulation and fluidized drying to obtain prefabricated maltodextrin; S5: The prefabricated maltodextrin is post-processed and packaged to obtain the prefabricated maltodextrin.
[0007] Optionally, the starch is corn starch.
[0008] By adopting the above technical scheme, the inventors found that by using high-purity and low-moisture starch, improving the enzyme liquefaction and saccharification process through enzymatic process, and introducing specific enzyme preparations in the saccharification stage, the hydrophilic groups in maltodextrin can be effectively reduced in the saccharification stage, thereby reducing its hygroscopicity.
[0009] During the spray drying process, the maltodextrin solution is atomized into fine droplets and quickly dried in the drying tower to remove moisture to form particles of uniform size and shape. This rapid drying method helps to form a thin and uniform barrier protection layer on the surface of the particles, reducing the contact between the inside of the particles and external moisture, thereby reducing hygroscopicity. Fluidized drying can further solidify the particles, and the inside of the maltodextrin particles can form a more uniform and dense particle structure, and the gaps between the external particles are smaller, which effectively reduces the possibility of external moisture penetration.
[0010] Therefore, the composite drying technology combining spray drying granulation and fluidized bed drying can effectively reduce the moisture absorption, adhesion and agglomeration of particles during storage and transportation, thereby reducing product deterioration caused by moisture absorption and extending the shelf life of the product.
[0011] Optionally, step S2 specifically includes the following steps: (1) Dividing starch milk into two equal parts, namely a first starch milk and a second starch milk, first adding α-amylase to the first starch milk, stirring and reacting at 98±1° C. for 8-10 min for enzyme liquefaction, then cooling to 60±1° C., adding glucoamylase for saccharification for 0.5 h, and obtaining a first maltodextrin liquid; (2) first adding α-amylase to the second starch milk, stirring and reacting at 98±1° C. for 8-10 min for enzyme liquefaction, then cooling to 60±1° C., adding glucoamylase and pullulanase for saccharification for 0.7 h, and obtaining a second maltodextrin liquid; Subsequently, the first maltodextrin liquid and the second maltodextrin liquid are processed in subsequent steps S3-S4 to obtain the corresponding first prefabricated maltodextrin and second prefabricated maltodextrin, respectively.
[0012] By adopting the above technical scheme, the starch milk is divided into two parts, the types of enzyme preparations and reaction conditions in the enzyme liquefaction and saccharification stages are accurately controlled, the starch milk is saccharified separately, and subsequent treatments are performed separately, so that maltodextrins with different molecular structures can be obtained, which helps to optimize the structure of maltodextrin and thus improve the product's resistance to moisture absorption.
[0013] Adding hydrolytic enzymes to starch milk in two steps can allow the corresponding enzyme preparations to undergo enzymatic hydrolysis at the most suitable active temperature.
[0014] Optionally, the mass ratio of the α-amylase to the glucoamylase is 1:(0.1-0.15), and the total added amount of the α-amylase and the glucoamylase is 0.02-0.06% of the mass of the first starch milk.
[0015] Optionally, the mass ratio of the α-amylase, glucoamylase and pullulanase is 1:(0.2-0.4):(0.1-0.15), and the total added amount of the α-amylase, glucoamylase and pullulanase is 0.04-0.1% of the mass of the second starch milk.
[0016] The inventors found that in the above technical solution, α-amylase mainly acts on the inside of starch, and breaks down starch into shorter dextrins and a small amount of maltose and other smaller molecules by randomly cutting the α-1,4-glycosidic bonds in the starch molecules. Glucoamylase hydrolyzes from the non-reducing end of starch, which can not only hydrolyze the α-1,4-glycosidic bonds, but also promote the hydrolysis. Pullulanase can hydrolyze the α-1,6-glycosidic bonds in amylopectin, making amylopectin easier to be hydrolyzed by α-amylase and glucoamylase.
[0017] Through the above technical scheme, under the same substrate condition, α-amylase and glucoamylase are used in combination. Compared with the combination of α-amylase, glucoamylase and pullulanase, the saccharification process of the former is slower, the hydrolysis degree of amylopectin is lower, and the resulting dextrin molecules are larger, more branched, and more complex in structure, which enhances the interaction between molecules, reduces the gaps between molecules, and is not easy to absorb moisture. The DE value of the product maltodextrin is also lower, and it has better moisture absorption resistance.
[0018] Optionally, the step of post-treating the prefabricated maltodextrin in step S5 is specifically as follows: (1) mixing the first prefabricated maltodextrin, chitosan and cyclodextrin, adding the mixture into water, heating and stirring in a water bath to form a composite membrane material solution; (2) mixing the second prefabricated maltodextrin and lecithin, adding the mixture to water, heating and stirring in a water bath to form a core material solution; (3) The core material solution and the composite film material solution are mixed, and further solidified by spray drying granulation and fluidized bed drying in an inert gas atmosphere to obtain prefabricated maltodextrin wrapped in a composite film.
[0019] The inventors found that cyclodextrin has a unique ring structure, excellent moisture absorption resistance, strong inclusion complex and internal hydrophobicity, and the first prefabricated maltodextrin has a lower DE value and higher moisture absorption resistance than the second prefabricated maltodextrin. Using the first prefabricated maltodextrin, chitosan and cyclodextrin as composite film materials, it is possible to embed the second prefabricated maltodextrin with a high DE value by forming an embedding complex with good hydrophobicity to form a stable "embedded material", thereby effectively reducing the direct contact between the second prefabricated maltodextrin and the external environment, reducing the hygroscopicity of the second prefabricated maltodextrin with a high DE value, and thus significantly improving the moisture absorption resistance of the final product maltodextrin.
[0020] Chitosan mixed with the first prefabricated maltodextrin and cyclodextrin as a composite membrane material can further improve the hydrophobicity of the external composite membrane material. This may be because the active hydroxyl and amino groups in the chitosan structure react with the hydroxyl groups in the first prefabricated maltodextrin and cyclodextrin in the membrane material to form intermolecular hydrogen bonds, thereby effectively improving the problem of dextrin moisture absorption.
[0021] Through the above technical scheme, the moisture absorption resistance of the product maltodextrin is significantly improved. This may be because the composite film material with high moisture absorption resistance forms a strong hydrophobic physical barrier protective layer, which wraps the highly hygroscopic maltodextrin inside the hydrophobic cavity. In addition, the maltodextrin prepared by this encapsulation method does not compromise the water solubility of maltodextrin, and the product maltodextrin still has good water solubility and stability.
[0022] Optionally, in parts by weight, the first prefabricated maltodextrin, chitosan, cyclodextrin, the second prefabricated maltodextrin and lecithin are respectively 25-35 parts, 3-7 parts, 8-15 parts, 35-45 parts and 2-8 parts.
[0023] Optionally, the starch milk has a concentration of 17-18.5% and a pH value of 5.8-6.
[0024] Optionally, the conditions for spray granulation and fluidized drying in step S4 are: The inlet air temperature is 120-180℃, the outlet air temperature is 70-90℃, and the air volume is 20-30m 3 / h, the spray tower pressure is 0.2-0.3Mpa, and the fluidized bed temperature is 60-70℃.
[0025] In a second aspect, the present application provides a moisture absorption resistant maltodextrin, which adopts the following technical solution: A moisture absorption resistant maltodextrin is prepared by a moisture absorption resistant maltodextrin preparation process of the present application.
[0026] In summary, this application has the following beneficial effects: 1. The present application improves the enzymatic liquefaction and saccharification process, and adopts a composite drying technology combining spray drying granulation and fluidized bed drying at the end of the preparation process, which effectively reduces the hydrophilic groups in the product maltodextrin, prepares product particles with uniform size and shape, and forms a thin and uniform barrier protective layer on the surface of the particles, effectively reducing the penetration of external moisture and preventing maltodextrin from hygroscopic adhesion and agglomeration during storage and transportation.
[0027] 2. The present application prepares composite film materials with chitosan, cyclodextrin and prefabricated maltodextrin with low DE value, and embeds prefabricated maltodextrin with high DE value, which not only effectively improves the moisture absorption resistance of maltodextrin, making it less likely to absorb water and agglomerate, thereby extending the shelf life of the product, but also enables maltodextrin to maintain good water solubility and stability, thereby meeting consumers' demand for high-quality and highly stable maltodextrin.
[0028] 3. The moisture-resistant maltodextrin prepared by the preparation process of moisture-resistant maltodextrin in the present application has good moisture-resistant performance of "moisture-proof and fresh-keeping", which extends the shelf life of the product while maintaining good water solubility and stability, expanding the application of maltodextrin in food processing, pharmaceutical manufacturing and other fields. DETAILED DESCRIPTION
[0029] The following examples further illustrate the present application in detail.
[0030] raw material Unless otherwise specified, the raw materials used in the examples and comparative examples of this application are all commercially available food-grade products and can be used as food additives, specifically: α-amylase, which is a thermostable α-amylase, selected from Xiasheng, FDY-4501; Pullulanase, selected from Xiasheng, FDY-2224; Glucoamylase, selected from Xiasheng, FDY-2223. Example
[0031] Example 1 A moisture absorption resistant maltodextrin, and a preparation process thereof, comprising the following steps: S1: pre-treating corn starch, adding it into water and stirring evenly, adjusting the pH value with citric acid-sodium citrate buffer to form starch milk, the concentration of the starch milk is 17%, and the pH value is 5.8; S2: Divide the starch milk into two equal parts, namely the first starch milk and the second starch milk; (1) first adding α-amylase to the first starch milk, stirring and reacting at 98±1° C. for 8 min for enzyme liquefaction, then cooling to 60±1° C., adding glucoamylase, and keeping warm for saccharification for 0.5 h to obtain a first maltodextrin liquid, wherein the mass ratio of α-amylase to glucoamylase is 1:0.1, and the total addition amount is 0.04% of the mass of the first starch milk; (2) first adding α-amylase to the second starch milk, stirring the reaction at 98±1°C for 8 min for enzyme liquefaction, then cooling to 60±1°C, adding glucoamylase and pullulanase, and keeping warm for saccharification for 0.7 h to obtain a second maltodextrin liquid, wherein the mass ratio of α-amylase, glucoamylase and pullulanase is 1:0.3:0.1, and the total addition amount is 0.06% of the mass of the second starch milk; S3: subjecting the first maltodextrin liquid and the second maltodextrin liquid to high temperature enzyme inactivation treatment, decolorization, filtration and concentration to obtain a first maltodextrin milk and a second maltodextrin milk; S4: In a nitrogen atmosphere, the first maltodextrin emulsion and the second maltodextrin emulsion are spray-dried and granulated and fluidized-dried to obtain a first prefabricated maltodextrin and a second prefabricated maltodextrin, respectively, with an inlet air temperature of 120°C, an outlet air temperature of 70°C, and an inlet air volume of 20m 3 / h, the spray tower pressure is 0.2Mpa, and the fluidized bed temperature is 60℃; S5: The first prefabricated maltodextrin and the second prefabricated maltodextrin are subjected to the following post-treatment: (1) According to weight parts, 30 parts of the first prefabricated maltodextrin, 5 parts of chitosan and 8 parts of cyclodextrin were mixed, added into deionized water at a material-liquid ratio of 1:11, heated and stirred in a 65° C. water bath for 1.5 h to form a composite membrane material solution; (2) 40 parts of the second prefabricated maltodextrin and 5 parts of lecithin were mixed, added into deionized water at a solid-liquid ratio of 1:11, heated in a 45° C. water bath with stirring for 0.5 h to form a core material solution; (3) The core material solution and the composite film material solution are mixed, and further solidified by spray drying granulation and fluidized drying in a nitrogen atmosphere to obtain prefabricated maltodextrin wrapped in a composite film. The inlet air temperature is 150°C, the outlet air temperature is 90°C, and the inlet air volume is 20m 3 / h, the spray tower pressure is 0.2Mpa, and the fluidized bed temperature is 70℃; S6: Packing the prefabricated maltodextrin obtained in step S5.
[0032] Example 2 A moisture absorption resistant maltodextrin, and a preparation process thereof, comprising the following steps: S1: adding the pretreated corn starch into water and stirring evenly, adjusting the pH value with citric acid-sodium citrate buffer to form starch milk, the concentration of the starch milk is 17.8%, and the pH value is 6; S2: Divide the starch milk into two equal parts, namely the first starch milk and the second starch milk; (1) first adding α-amylase to the first starch milk, stirring the reaction at 98±1°C for 10 min for enzyme liquefaction, then cooling to 60±1°C, adding glucoamylase, and keeping warm for saccharification for 0.5 h to obtain a first maltodextrin liquid, wherein the mass ratio of α-amylase to glucoamylase is 1:0.15, and the total addition amount is 0.02% of the mass of the first starch milk; (2) first adding α-amylase to the second starch milk, stirring the reaction at 98±1°C for 10 min for enzyme liquefaction, then cooling to 60±1°C, adding glucoamylase and pullulanase, and keeping warm for saccharification for 0.7 h to obtain a second maltodextrin liquid, wherein the mass ratio of α-amylase, glucoamylase and pullulanase is 1:0.2:0.15, and the total addition amount is 0.1% of the mass of the second starch milk; S3: subjecting the first maltodextrin liquid and the second maltodextrin liquid to high temperature enzyme inactivation treatment, decolorization, filtration and concentration to obtain a first maltodextrin milk and a second maltodextrin milk; S4: In a nitrogen atmosphere, the first maltodextrin emulsion and the second maltodextrin emulsion are spray-dried and granulated and fluidized-dried to obtain a first prefabricated maltodextrin and a second prefabricated maltodextrin, respectively, with an inlet air temperature of 150°C, an outlet air temperature of 80°C, and an inlet air volume of 20m 3 / h, the spray tower pressure is 0.3Mpa, and the fluidized bed temperature is 70℃; S5: The first prefabricated maltodextrin and the second prefabricated maltodextrin are subjected to the following post-treatment: (1) According to weight parts, 25 parts of the first prefabricated maltodextrin, 3 parts of chitosan and 10 parts of cyclodextrin were mixed, added into deionized water at a material-liquid ratio of 1:10, heated and stirred in a 65° C. water bath for 1.5 h to form a composite membrane material solution; (2) 35 parts of the second prefabricated maltodextrin and 2 parts of lecithin were mixed, added into deionized water at a solid-liquid ratio of 1:10, heated in a 45° C. water bath with stirring for 0.5 h to form a core material solution; (3) The core material solution and the composite film material solution are mixed, and further solidified by spray drying granulation and fluidized drying in a nitrogen atmosphere to obtain prefabricated maltodextrin wrapped in a composite film. The inlet air temperature is 180°C, the outlet air temperature is 90°C, and the inlet air volume is 30m 3 / h, the spray tower pressure is 0.3Mpa, and the fluidized bed temperature is 70℃; S6: Packing the prefabricated maltodextrin obtained in step S5.
[0033] Example 3 A moisture absorption resistant maltodextrin, and a preparation process thereof, comprising the following steps: S1: pre-treating corn starch, adding it into water and stirring evenly, adjusting the pH value with citric acid-sodium citrate buffer to form starch milk, wherein the concentration of the starch milk is 18.5% and the pH value is 6; S2: Divide the starch milk into two equal parts, namely the first starch milk and the second starch milk; (1) first adding α-amylase to the first starch milk, stirring and reacting at 98±1° C. for 9 min for enzyme liquefaction, then cooling to 60±1° C., adding glucoamylase, and keeping warm for saccharification for 0.5 h to obtain a first maltodextrin liquid, wherein the mass ratio of α-amylase to glucoamylase is 1:0.1, and the total addition amount is 0.06% of the mass of the first starch milk; (2) first adding α-amylase to the second starch milk, stirring the reaction at 98±1°C for 9 minutes for enzyme liquefaction, then cooling to 60±1°C, adding glucoamylase and pullulanase, and keeping warm for saccharification for 0.7 hours to obtain a second maltodextrin liquid, wherein the mass ratio of α-amylase, glucoamylase and pullulanase is 1:0.4:0.12, and the total addition amount is 0.04% of the mass of the second starch milk; S3: subjecting the first maltodextrin liquid and the second maltodextrin liquid to high temperature enzyme inactivation treatment, decolorization, filtration and concentration to obtain a first maltodextrin milk and a second maltodextrin milk; S4: In a nitrogen atmosphere, the first maltodextrin emulsion and the second maltodextrin emulsion are spray-dried and granulated and fluidized-dried to obtain a first prefabricated maltodextrin and a second prefabricated maltodextrin, respectively, with an inlet air temperature of 180°C, an outlet air temperature of 90°C, and an inlet air volume of 30m 3 / h, the spray tower pressure is 0.3Mpa, and the fluidized bed temperature is 60℃; S5: The first prefabricated maltodextrin and the second prefabricated maltodextrin are subjected to the following post-treatment: (1) According to weight parts, 35 parts of the first prefabricated maltodextrin, 7 parts of chitosan and 15 parts of cyclodextrin were mixed, added into deionized water at a material-liquid ratio of 1:12, heated and stirred in a 65° C. water bath for 1.5 h to form a composite membrane material solution; (2) 45 parts of the second prefabricated maltodextrin and 8 parts of lecithin were mixed, added into deionized water at a solid-liquid ratio of 1:12, heated in a water bath at 45° C. with stirring for 0.5 h to form a core material solution; (3) The core material solution and the composite film material solution are mixed, and further solidified by spray drying granulation and fluidized drying in a nitrogen atmosphere to obtain prefabricated maltodextrin wrapped in a composite film. The inlet air temperature is 180°C, the outlet air temperature is 90°C, and the inlet air volume is 20m3 / h, the spray tower pressure is 0.2-0.3Mpa, and the fluidized bed temperature is 70℃; S6: Packing the prefabricated maltodextrin obtained in step S5.
[0034] Example 4 A moisture absorption resistant maltodextrin, which is different from Example 1 in that the pullulanase in step S2 is replaced by glucoamylase of equal mass, and the other steps are the same as Example 1.
[0035] Example 5 A moisture absorption resistant maltodextrin, which differs from Example 1 in that the chitosan in step S5 is replaced by a first prefabricated maltodextrin of equal mass, and the other steps are the same as those in Example 1.
[0036] Example 6 A moisture absorption resistant maltodextrin, which differs from Example 1 in that the cyclodextrin in step S5 is replaced by a first prefabricated maltodextrin of equal mass, and the other steps are the same as those in Example 1.
[0037] Example 7 A moisture absorption resistant maltodextrin, which is different from Example 1 in that its preparation process comprises the following steps: S1: pre-treating corn starch, adding it into water and stirring evenly, adjusting the pH value with citric acid-sodium citrate buffer to form starch milk, the concentration of the starch milk is 17%, and the pH value is 5.8; S2: first add α-amylase to the starch milk, stir and react at 98±1°C for 8 minutes for enzyme liquefaction, then cool to 60±1°C, add glucoamylase, and keep warm for saccharification for 0.5h to obtain a first maltodextrin liquid, wherein the mass ratio of α-amylase to glucoamylase is 1:0.1, and the total addition amount is 0.04% of the mass of the first starch milk; S3: subjecting the maltodextrin liquid to high temperature enzyme inactivation treatment, decolorization, filtration and concentration to obtain maltodextrin milk; S4: In a nitrogen atmosphere, the maltodextrin emulsion is spray-dried and granulated and fluidized to obtain prefabricated maltodextrin, with an inlet air temperature of 120°C, an outlet air temperature of 70°C, and an inlet air volume of 20m 3 / h, the spray tower pressure is 0.2Mpa, and the fluidized bed temperature is 60℃; S5: Packaging the prefabricated maltodextrin obtained after spray drying granulation and fluidized drying in step S4.
[0038] Example 8 A moisture absorption resistant maltodextrin, which is different from Example 7 in that step S2 is specifically: First, add α-amylase to the second starch milk, stir and react at 98±1°C for 8 minutes for enzyme liquefaction, then cool to 60±1°C, add glucoamylase and pullulanase, and keep warm for saccharification for 0.7h to obtain a second maltodextrin liquid, wherein the mass ratio of α-amylase, glucoamylase and pullulanase is 1:0.3:0.1, and the total addition amount is 0.06% of the mass of the second starch milk; The other steps are the same as those in Example 7.
[0039] Example 9 A moisture absorption resistant maltodextrin, which is different from Example 1 in that the first prefabricated maltodextrin and the second prefabricated maltodextrin are subjected to the following post-treatment operation without fluidized drying for further solidification, and step S5 is specifically: S5: The first prefabricated maltodextrin and the second prefabricated maltodextrin are subjected to the following post-treatment: (1) According to weight parts, 30 parts of the first prefabricated maltodextrin, 5 parts of chitosan and 8 parts of cyclodextrin were mixed, added into deionized water at a material-liquid ratio of 1:11, heated and stirred in a 65° C. water bath for 1.5 h to form a composite membrane material solution; (2) 40 parts of the second prefabricated maltodextrin and 5 parts of lecithin were mixed, added into deionized water at a solid-liquid ratio of 1:11, heated in a 45° C. water bath with stirring for 0.5 h to form a core material solution; (3) The core material solution and the composite film material solution are mixed and granulated by spray drying to obtain prefabricated maltodextrin wrapped in a composite film. The inlet air temperature is 150°C, the outlet air temperature is 90°C, and the inlet air volume is 20m 3 / h, the spray tower pressure is 0.2Mpa; The other steps are the same as those in Example 1.
[0040] Comparative Example Comparative Example 1 A moisture absorption resistant maltodextrin, which is different from Example 7 in that the maltodextrin emulsion is spray dried and granulated without fluidized drying for further solidification, and step S4 is specifically as follows: In a nitrogen atmosphere, the maltodextrin emulsion was spray dried to obtain prefabricated maltodextrin, with an inlet air temperature of 120°C, an outlet air temperature of 70°C, and an inlet air volume of 20 m 3 / h, the spray tower pressure is 0.2Mpa; The other steps are the same as those in Example 7.
[0041] Comparative Example 2 A moisture absorption resistant maltodextrin, which is different from Example 8 in that the maltodextrin emulsion is spray dried and granulated without fluidized drying for further solidification, and step S4 is specifically as follows: In a nitrogen atmosphere, the maltodextrin emulsion was spray dried to obtain prefabricated maltodextrin, with an inlet air temperature of 120°C, an outlet air temperature of 70°C, and an inlet air volume of 20 m 3 / h, the spray tower pressure is 0.2Mpa; The other steps are the same as those in Example 8.
[0042] Performance testing Test Example 1 Weigh 10 g of the absolutely dry samples of the moisture-absorbing resistant maltodextrin obtained in Examples 1-9 and Comparative Examples 1-2 respectively, place them in an aluminum box lid of the same size and lay them flat, place the aluminum box in a dryer filled with different types of saturated salt solutions (relative humidity of potassium acetate saturated salt solution: 20%; relative humidity of sodium dichromate saturated salt solution: 52%; relative humidity of sodium chloride saturated salt solution: 75%; relative humidity of zinc sulfate saturated salt solution: 90%), and then place the dryer in an incubator to absorb moisture to constant weight at a constant temperature of 30°C, calculate the moisture absorption rate and observe the agglomeration of the samples, each group of tests was performed 3 times, and the average of the 3 calculated moisture absorption rates was taken as the final result and the results were recorded in Table 1.
[0043] Moisture absorption rate = (mass of sample after moisture absorption - mass of absolute dry sample) / mass of absolute dry sample × 100%.
[0044] Table 1 Test Example 2 The following relevant performance tests were performed on the moisture absorption resistant maltodextrin obtained in Examples 1-9 and Comparative Examples 1-2, respectively, and the test results are recorded in Table 2.
[0045] 1. According to the relevant provisions of the national standard GB / T 20882.6-2021, the moisture absorption resistant maltodextrin obtained in Examples 1-9 and Comparative Examples 1-2 was tested for appearance, taste and solubility.
[0046] 2. Coagulation property: Weigh 10 g of the dry samples of moisture absorption resistant maltodextrin obtained in Examples 1-9 and Comparative Examples 1-2 respectively, dissolve them in distilled water, heat them in a 50°C water bath for 5 min to fully dissolve them, then cool them to room temperature, transfer them to a 100 mL stoppered measuring cylinder and set the volume. Leave them for one week, observe their coagulation property, read the volume of the lower sediment, and calculate the coagulation rate, that is, the proportion of the sediment volume in the total volume. Each group of tests was performed 3 times, and the average of the 3 calculated coagulation rates was taken as the final result.
[0047] Table 2 According to the performance test results in Table 1-2, it can be seen that the moisture-resistant maltodextrin prepared by the preparation process of the moisture-resistant maltodextrin of the present application has good moisture-resistant and fresh-keeping moisture-resistant performance, which helps to extend the shelf life of the product and prevent the product from absorbing moisture and agglomerating and deteriorating during storage and transportation. At the same time, the water solubility of the moisture-resistant maltodextrin prepared by the preparation process of the moisture-resistant maltodextrin of the present application can reach more than 99%, and the coagulation rate is less than 0.3%, which shows that the moisture-resistant maltodextrin obtained by the present application maintains excellent water solubility and stability on the basis of significantly improved moisture-resistant performance, and expands the application of maltodextrin in more fields such as food processing and pharmaceutical manufacturing.
[0048] According to the performance test results of Examples 1-3, 4 and 7-8, it can be seen that the enzymatic liquefaction and saccharification processes are improved. When the substrate is the same, α-amylase and glucoamylase are used in combination. Compared with the combined use of α-amylase, glucoamylase and pullulanase, the final product has better moisture absorption resistance, but the water solubility is relatively reduced.
[0049] This may be because pullulanase hydrolyzes the α-1,6 glycosidic bonds in amylopectin, further promoting the saccharification reaction and making amylopectin easier to be hydrolyzed by α-amylase and glucoamylase. Compared with the enzymatic hydrolysis of starch by the combination of α-amylase, glucoamylase and pullulanase, the saccharification process of the former is slower, the hydrolysis degree of amylopectin is lower, and the dextrin molecules produced are larger, more branched, and more complex in structure, which enhances the interaction between molecules, reduces the gap between molecules, and is not easy to absorb water.
[0050] According to the performance test results of Examples 1-3 and Examples 5-8, it can be seen that the treatment process of preparing a composite film material with chitosan, cyclodextrin and prefabricated maltodextrin with a low DE value and then encapsulating prefabricated maltodextrin with a high DE value can significantly improve the moisture absorption resistance of maltodextrin, making it less likely to absorb water and agglomerate, thereby extending the shelf life of the product.
[0051] Chitosan and cyclodextrin, as raw materials for composite membrane materials, also make maltodextrin have better coagulation properties, maintain good water solubility and stability, and meet consumers' demand for high-quality and highly stable maltodextrin.
[0052] According to the performance test results of Examples 1-3 and 9, Examples 7-8 and Comparative Examples 1-2, it can be seen that the preparation process of a moisture absorption resistant maltodextrin of the present application adopts a composite drying technology combining spray drying granulation and fluidized bed drying. Compared with granulation using only spray drying, the composite drying technology may further promote the uniform density of the internal structure of the product maltodextrin, reduce the gaps between external particles, and form a thinner and more uniform barrier protection layer on the surface of the particles, effectively reducing the penetration of external moisture, preventing maltodextrin from hygroscopic adhesion and agglomeration during storage and transportation, thereby improving the moisture absorption resistance of maltodextrin.
[0053] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A preparation process of moisture absorption resistant maltodextrin, characterized in that: The following steps are involved: S1: adding the pretreated starch into water, stirring evenly, and adjusting the pH to form starch milk; S2: adding hydrolase to the starch milk, stirring the reaction at 98±1°C for 8-10 min for enzyme liquefaction, and then cooling to 60±1°C for saccharification to obtain maltodextrin liquid; S3: decolorizing, filtering and concentrating the maltodextrin liquid after enzyme inactivation to obtain maltodextrin milk; S4: In an inert gas atmosphere, the maltodextrin emulsion is granulated by spray drying and fluidized drying to obtain prefabricated maltodextrin; S5: post-processing and packaging the prefabricated maltodextrin.
2. The preparation process of the moisture absorption resistant maltodextrin according to claim 1, characterized in that: Step S2 specifically includes the following steps: (1) Dividing starch milk into two equal parts, namely a first starch milk and a second starch milk, first adding α-amylase to the first starch milk, stirring and reacting at 98±1° C. for 8-10 min for enzyme liquefaction, then cooling to 60±1° C., adding glucoamylase for saccharification for 0.5 h, and obtaining a first maltodextrin liquid; (2) first adding α-amylase to the second starch milk, stirring and reacting at 98±1° C. for 8-10 min for enzyme liquefaction, then cooling to 60±1° C., adding glucoamylase and pullulanase for saccharification for 0.7 h, and obtaining a second maltodextrin liquid; Subsequently, the first maltodextrin liquid and the second maltodextrin liquid are processed in subsequent steps S3-S4 to obtain the corresponding first prefabricated maltodextrin and second prefabricated maltodextrin, respectively.
3. The preparation process of the moisture absorption resistant maltodextrin according to claim 2, characterized in that: The mass ratio of the α-amylase to the glucoamylase is 1:(0.1-0.15), and the total added amount of the α-amylase and the glucoamylase is 0.02-0.06% of the mass of the first starch milk.
4. The preparation process of the moisture absorption resistant maltodextrin according to claim 2, characterized in that: The mass ratio of the α-amylase, glucoamylase and pullulanase is 1:(0.2-0.4):(0.1-0.15), and the total addition amount of the α-amylase, glucoamylase and pullulanase is 0.04-0.1% of the mass of the second starch milk.
5. The preparation process of the moisture absorption resistant maltodextrin according to claim 2, characterized in that: The steps of post-processing the prefabricated maltodextrin in step S5 are specifically as follows: (1) mixing the first prefabricated maltodextrin, chitosan and cyclodextrin, adding the mixture into water, heating and stirring in a water bath to form a composite membrane material solution; (2) mixing the second prefabricated maltodextrin and lecithin, adding the mixture to water, heating and stirring in a water bath to form a core material solution; (3) The core material solution and the composite film material solution are mixed, and further solidified by spray drying granulation and fluidized bed drying in an inert gas atmosphere to obtain prefabricated maltodextrin wrapped in a composite film.
6. The preparation process of the moisture absorption resistant maltodextrin according to claim 5, characterized in that: In terms of weight, the first prefabricated maltodextrin, chitosan, cyclodextrin, the second prefabricated maltodextrin and lecithin are respectively present in an amount of 25-35 parts, 3-7 parts, 8-15 parts, 35-45 parts and 2-8 parts.
7. The preparation process of the moisture absorption resistant maltodextrin according to claim 1, characterized in that: The starch milk has a concentration of 17-18.5% and a pH value of 5.8-6.
8. The preparation process of the moisture absorption resistant maltodextrin according to claim 1, characterized in that: The conditions for spray granulation and fluidized drying in step S4 are: The inlet air temperature is 120-180℃, the outlet air temperature is 70-90℃, and the air volume is 20-30m 3 / h, the spray tower pressure is 0.2-0.3Mpa, and the fluidized bed temperature is 60-70℃.
9. A moisture absorption resistant maltodextrin, characterized in that: The maltodextrin is prepared by the preparation process of the moisture absorption resistant maltodextrin according to any one of claims 1 to 8.