CN101870991A - A kind of preparation method of novel anti-digestion dextrin - Google Patents

Abstract

The invention belongs to the technical field of preparing anti-digestion dextrin from starch, and particularly relates to a preparation method of a novel anti-digestion dextrin, which adopts the following steps: (1) anti-digestion treatment; (2) liquefaction; (3) conversion: the steps (2) The obtained anti-digestion dextrin crude product is added with glucoamylase which can convert maltodextrins into isomalto-oligosaccharides, stirred in intervals, and insulated for conversion; (4) Enzyme inactivation; (5) Fermentation; (6) Separation . The invention has the following beneficial effects: the production of the anti-digestion dextrin containing functional oligosaccharides is realized, especially the direct conversion production of enzyme preparations is realized, the process method is highly innovative, economical and practical. The anti-digestion dextrin containing functional oligosaccharides produced by the preparation method greatly improves the product grade, reduces the non-functional components in the product, reduces the glucose content to below 1%, and improves the function of the produced product. The content of active components is as high as 90% or more.

Description

A kind of preparation method of novel anti-digestion dextrin

technical field

The invention belongs to the technical field of preparing anti-digestion dextrin from starch, and in particular relates to a preparation method of a novel anti-digestion dextrin. Fermentation, and adopt various advanced technologies for purification, refining, concentration, etc., and finally obtain anti-digestion dextrin containing functional oligosaccharides.

Background technique

In modern society, the incidence of "civilized diseases" such as obesity, diabetes and coronary heart disease caused by overnutrition or unbalanced diet is increasing year by year. Studies have found that dietary fiber (refers to the sum of edible plant ingredients, carbohydrates and similar substances that can resist digestion and absorption in the human stomach and small intestine, and can be partially or fully fermented in the human large intestine) plays an important role in protecting human health and prolonging life. However, there are a variety of soluble and insoluble dietary fibers on the market today. Insoluble dietary fiber (including cellulose, lignin and some hemicellulose, pectin and a small amount of gum, and plant cell wall components) is difficult to make processed food delicious because of its rough and rough taste. However, high-molecular water-soluble dietary fiber (including hydrocolloid substances such as pectin, some hemicelluloses, and non-starch polysaccharides) is difficult to obtain good application effects in food processing due to its high viscosity and high gelatinity. The low-viscosity water-soluble dietary fiber that has appeared in recent years makes dietary fiber nutrients easier to absorb. Among the low-viscosity water-soluble dietary fiber, anti-digestion dextrin and isomalto-oligosaccharide are representative products.

Anti-digestion dextrin has many excellent properties: easy solubility, low viscosity, acid stability, pressure heat stability, freeze-thaw stability, low browning and storage stability, etc.; It will change the final quality of the product. In addition, anti-digestive dextrin can also inhibit the rapid rise of blood sugar after meals, regulate blood lipids, enhance gastrointestinal function, regulate blood pressure, assist in weight control, low calorie, only 0.5-1.4kal/g, etc. It has good physiological functions and can meet the needs of special groups of people. It has great market potential and has broad application prospects in processed foods. In recent years, the demand for weight control alone has grown strongly. In 2008, the global market for weight control ingredients reached 7.5 billion US dollars. In 2009, it is expected to reach 8.1 billion US dollars, with an annual growth rate of 7.3%. Reached 14 billion US dollars annually.

At present, the industrial and patented anti-digestion dextrin production process uses various starches as raw materials, which are heated and decomposed at high temperature to become pyrodextrin, which is dissolved in water, hydrolyzed by enzymes, and then It is made through decolorization of activated carbon, desalination and refining of ion exchange resin, and finally spray drying and other processes. The disadvantage of this method is that after enzymatic hydrolysis, either the glucose content is high, which is not conducive to the later refining treatment, and at the same time, it limits its application in health foods such as diabetics and obese patients; After decomposing, only the content of soluble oligosaccharides (such as maltobiose, trisaccharide, etc.) is increased, but these components are still only general food components and can still be digested and absorbed, thus greatly limiting the digestion resistance of dextrins. field of application.

Contents of the invention

The purpose of the present invention is to provide a new preparation method of anti-digestion dextrin to effectively remove glucose and soluble oligosaccharides. This technology innovatively converts non-functional components into prebiotics with specific health functions— —Isomaltooligosaccharide, while enhancing the functional properties of anti-digestion dextrin products, it greatly improves the conversion rate and utilization rate of starch, simplifies the refining and desalination process, and expands the scope of product application.

To achieve the above object, the present invention adopts following technological process:

The invention discloses a preparation method of a novel anti-digestion dextrin, which is characterized in that the following steps are adopted:

(1) anti-digestion treatment: take starch and carry out anti-digestion treatment;

(2) Liquefaction: Sizing the digested starch, adding amylase, for continuous liquefaction to obtain crude dextrin resistant to digestion;

(3) Transformation: adding the digest-resistant dextrin crude product obtained in step (2) to a glucoamylase that can convert maltodextrins into isomaltooligosaccharides, stirring in intervals, and insulated for transformation;

(4) Deenzyme: after saccharification, the feed liquid is deactivated and filtered to obtain a clarified feed liquid;

(5) Fermentation: Add yeast to the clarified feed liquid, keep it warm for fermentation, sterilize, decolorize and filter,

(6) Separation: the feed liquid after decolorization and filtration is desalted with strong acid cation-weak base anion-strong acid cation exchange resin, concentrated and dried to obtain the finished product.

In the above-mentioned preparation method of the present invention, a more preferred solution is to add the complex glucoamylase that saccharifies a very small amount of polymer components that have not been converted into isomalto-oligosaccharides into glucose after the step (3) insulates the converted feed liquid , the compound glucoamylase is Genencor GA-L New or Novozymes SonghongGA 475 glucoamylase, the addition amount is 0.2～0.8L/ton (dry matter), the conditions of saccharification are: temperature 53～62°C, pH4.0～ 4.8.

In the above-mentioned preparation method of the present invention, the glucoamylase described in step (3) is fungal amylase (amano boizyme) and glucose transglucosidase (amano transglucosidase), wherein the addition of fungal enzyme (amano boizyme) is 0.4～1L / ton (dry matter), the addition of amano transglucosidase (amano transglucosidase) is 0.3 ~ 0.8L/ ton (dry matter); the conditions for heat preservation and conversion are: temperature 55 ~ 62 ° C, adjust pH 5.0 ~ 6.0.

In the above-mentioned preparation method of the present invention, the fermentation conditions of the step (5) are: fermentation temperature 28-35° C., pH 5.2-6.2.

In the above-mentioned preparation method of the present invention, the anti-digestion treatment condition of the step (1) is: use 1-3% (weight) of hydrochloric acid to spray and stir evenly with the addition amount of 1-10% (weight), and then place Dry at 100-120°C for 0.5-3 hours, then place at 140-180°C for 0.5-4 hours to gelatinize.

In the above-mentioned preparation method of the present invention, the liquefaction conditions of the step (2) are: the amylase is a high-temperature α-amylase, the addition amount is 0.2～0.8L/ton (in terms of dry starch), and the pH is 5.5～6.0, the temperature is 95～135℃.

In the above-mentioned preparation method of the present invention, the obtained anti-digestion dextrin containing functional isomaltooligosaccharides, its components are controlled to be glucose≤1%, and the content of effective components (water-soluble dietary fiber+isomaltooligosaccharides)≥90% .

In the above-mentioned preparation method of the present invention, the digestion-resistant dextrin crude product obtained after the digestion-resistant starch is hydrolyzed by amylase, the main components are digestion-resistant dextrin, glucose, maltose, maltotriose, and maltodextrins, etc. .

The present invention is based on improving the quality of the anti-digestion dextrin product and the content of active components, while innovatively transforming the non-effective components into prebiotics with specific health functions—isomaltooligosaccharide; While the above-mentioned industrial production technology is insufficient, the conversion rate of starch and the functional characteristics of anti-digestion dextrin are further enhanced, so that the produced product not only has the characteristics of anti-digestion dextrin, but also has the functional characteristics of isomaltooligosaccharide. Further enzymatic conversion and fermentation methods are adopted to remove low-content residual glucose and other components, so that the application field of this product is no longer limited by the large amount of digestible and absorbable components. This technology innovatively converts non-efficacy components into prebiotics with specific health functions—isomaltooligosaccharides, which not only enhances the functional properties of anti-digestion dextrin products, but also greatly improves the conversion rate of starch and utilization rate.

In the preparation method of the present invention, a very small amount of polymer components that have not been converted into isomaltooligosaccharides can be further saccharified and enzymatically hydrolyzed into glucose, and the part that can be digested and absorbed by the human body can be further eliminated to expand the application field of the product.

In the preparation method of the present invention, after the glucose is removed by fermentation, the difficulty of subsequent refining can also be reduced. If the product contains a certain amount of glucose, when using strongly acidic cation-weakly basic anion-strongly acidic cation exchange resin for treatment, due to the small molecular weight of glucose and high osmotic pressure, the resin is easily saturated during the ion exchange process, and the processing capacity If the glucose is removed, the resin exchange efficiency will be further improved and the production cost will be reduced.

The anti-digestion dextrin containing functional oligosaccharides of the present invention, through several tests, its excellent characteristics have been confirmed, and its application range is also very wide; the source of starch (starch milk) used in the present invention is based on cornstarch, Its pH value can be adjusted by using food-grade inorganic acid (such as hydrochloric acid).

The application of the anti-digestion dextrin containing functional oligosaccharides in the present invention is mainly used as raw and auxiliary materials for the production of food and drink, and can also be used as raw and auxiliary materials for medical hygiene and health food.

The present invention has the following beneficial effects:

(1) The production of anti-digestion dextrin containing functional oligosaccharides has been realized, especially the direct conversion production of enzyme preparations has been realized, and the process method is highly innovative, economical and practical.

(2) The anti-digestion dextrin containing functional oligosaccharides produced by this preparation method is a water-soluble dietary fiber containing functional oligosaccharides, a composite functional product that can be directly realized through the production process, greatly improving the product grade.

(3) This preparation method greatly improves the conversion rate of starch to functional components, realizes the conversion of digestible components in the anti-digestion dextrin product into functional components again, and enhances production while improving the conversion rate. The functional characteristics of the product.

(4) In the preparation method of the present invention, since the content of glucose is greatly reduced, the process of desalting and refining is simplified, the production cost is reduced, and the product quality is improved.

(5) The anti-digestion dextrin containing isomaltooligosaccharide produced by this preparation method has a high purity, which reduces the non-functional components in the product, makes the glucose content drop to below 1%, and improves the functionality of the produced product. The content of components, the content of effective components is as high as more than 90%.

Description of drawings

Fig. 1 is the schematic diagram of the preparation process of embodiment 3 of the present invention

Detailed ways

Example 1:

(1) Anti-digestion treatment: Weigh 1 ton of starch, spray it with 2% hydrochloric acid in an amount of 7% and stir evenly, then dry it at 100 for 1.5-3 hours, and then place it at 15°C for 2.5 hours.

(2) Liquefaction: Slurry the burnt and gelatinized starch obtained in step (1), adjust the pH to 5.8, add liquefaction enzyme-high temperature α-amylase at 0.6L/ton (starch), and heat at 100°C , 125 ℃ for continuous liquefaction.

(3) Conversion

With the liquefied liquid obtained after step (2), adjust the pH to 5.6 and add glucoamylase in proportion, wherein the fungal enzyme is 0.46L/ton (dry matter), and the glucosidase is 0.7L/ton (dry matter), stirring in between , at 55-62° C., heat preservation, and convert all the digestible maltodextrin produced in step (2) into isomaltooligosaccharides.

(4) Enzyme inactivation

Raise the temperature of the feed liquid after saccharification in step (4) to 80-85° C., keep it warm for 40 minutes, and inactivate the enzyme.

(5) filter

Filtrate the feed liquid that goes out enzyme in the step (5), obtains clarification feed liquid

(6) fermentation

Adjust the pH of the clarified feed liquid obtained in step (6) to 5.8, add Angel yeast and fermentation auxiliary materials at a ratio of 6kg/ton (dry matter), and ferment at 28-32°C, and combine steps (2), (3) The glucose produced in the fermentation process is removed.

(7) Sterilization

Raise the temperature of the feed liquid fermented in step (7) to 90-100° C., add activated carbon at a ratio of 2%, keep it warm for 40 minutes, and sterilize.

(8) Decolorization and filtration

Carry out decolorization filtration with the feed liquid that step (8) insulation finishes.

(9) Departure

The feed liquid obtained in step (9) is desalinated by strong acid cation-weak base anion-strong acid cation exchange resin, and the operating temperature is 30-50°C.

(10) concentrated

After the step (10) is separated, the feed liquid enters the plate evaporator for heating and concentration, and the concentration of the finished product is concentrated to ≥ 78%, pH 4.8. Liquid chromatographic detection of finished product components.

(11) dry

The liquid product is vacuum-dried to obtain a solid product, and the moisture content of the product is ≤5%.

The detected product components are as follows:

Example 2

(1) Anti-digestion treatment

Weigh 800kg of starch, spray it with 1% hydrochloric acid in an amount of 10% and stir evenly, then dry it at 110°C for 2 hours, and then place it at 160°C for 3 hours.

(2) Liquefaction

Slurry the burnt and gelatinized starch obtained in step (1), adjust the pH to 6.0, add liquefaction enzyme at 0.5 L/ton (starch), and carry out continuous liquefaction at 105°C and 120°C respectively.

(3) Conversion

With the liquefied liquid obtained after step (2), adjust the pH to 5.5 and add glucoamylase in proportion, wherein the fungal enzyme is 0.38L/ton (dry matter), and the glucosidase is 0.58L/ton (dry matter), with intermittent stirring , at 55-62° C., heat preservation, and convert all the digestible maltodextrin produced in step (2) into isomaltooligosaccharides.

(4) Enzyme inactivation

Raise the temperature of the feed liquid that has been converted in step (3) to 90-100° C., keep it warm for 30 minutes, and inactivate the enzyme.

(5) filter

Filtrate the feed liquid that goes out enzyme in the step (4), obtains clarification feed liquid

(6) fermentation

Adjust the pH of the clarified feed liquid obtained in step (5) to 5.9, add a certain amount of Angel yeast and fermentation auxiliary materials in proportion, and keep the fermentation at 30-33°C.

(7) Sterilization

Raise the temperature of the feed liquid after fermentation in step (6) to 80-95° C., add activated carbon at a ratio of 1.5%, keep it warm for 400 minutes, and sterilize.

(8) Decolorization and filtration

Carry out decolorization filtration with the feed liquid that step (7) insulation finishes.

(9) Departure

The feed liquid obtained in step (8) is desalinated by using strong acid cation-weak base anion-strong acid cation exchange resin, and the operating temperature is 30-50°C.

(10) concentrated

After the step (9) is separated, the feed liquid enters the plate evaporator for heating and concentration, and the concentration of the finished product is concentrated to ≥75%, and the pH is 5.1. Liquid chromatographic detection of finished product components.

(11) dry

The liquid product is vacuum-dried to obtain a solid product, and the moisture content of the product is ≤5%.

The components of the test product are as follows

Example 3

The process flow is shown in Figure 1.

(1) Anti-digestion treatment

Weigh 800 kg of starch, spray it with 3% hydrochloric acid in an amount of 2% and stir evenly, then dry it at 110°C for 2 hours, and then place it at 160°C for 3 hours.

(2) Liquefaction

Slurry the burnt and gelatinized starch obtained in step (1), adjust the pH to 6.0, add liquefaction enzyme at 0.4 L/ton (starch), and carry out continuous liquefaction at 105°C and 120°C respectively.

(3) Conversion

With the liquefied liquid obtained after step (2), adjust the pH to 5.5 and add glucoamylase in proportion, wherein the fungal enzyme is 0.38L/ton (dry matter), and the glucosidase is 0.58L/ton (dry matter), with intermittent stirring , at 55-62° C., heat preservation, and convert all the digestible maltodextrin produced in step (2) into isomaltooligosaccharides.

(4) Saccharification: Add compound glucoamylase Genencor GA-L New or Novozymes SonghongGA 475 to the feed liquid obtained in step (2), the addition amount is 0.2L/ton (dry matter), and the conditions for saccharification are: temperature 53～62℃ , pH4.0～4.8. A very small amount of polymer components that have not been converted into isomaltooligosaccharides are further saccharified and enzymatically hydrolyzed into glucose.

(5) Enzyme inactivation: raise the temperature of the feed liquid converted in step (4) to 90-100° C., keep it warm for 30 minutes, and inactivate the enzyme.

(6) filter

Filtrate the feed liquid that goes out enzyme in the step (5), obtains clarification feed liquid

(7) fermentation

Adjust the pH of the clarified feed solution obtained in step (6) to 5.9, add a certain amount of Angel yeast and fermentation auxiliary materials in proportion, and keep the fermentation at 30-33°C.

(8) Sterilization

Raise the temperature of the feed liquid after fermentation in step (7) to 80-95° C., add activated carbon at a ratio of 1.5%, keep it warm for 400 minutes, and sterilize.

(9) Decolorization and filtration

Carry out decolorization filtration with the feed liquid that step (8) insulation finishes.

(10) Departure

The feed liquid obtained in step (9) is desalinated by strong acid cation-weak base anion-strong acid cation exchange resin, and the operating temperature is 30-50°C.

(11) concentrated

After the step (10) is separated, the feed liquid enters the plate evaporator for heating and concentration, and the concentration of the finished product is concentrated to ≥75%, and the pH is 5.1. Liquid chromatographic detection of finished product components.

(12) dry

The liquid product is vacuum-dried to obtain a solid product, and the moisture content of the product is ≤5%.

The components of the test product are as follows

Claims (7)

1. A preparation method of novel anti-digestion dextrin, characterized in that the following steps are adopted: (1) anti-digestion treatment: take starch and carry out anti-digestion treatment; (2) Liquefaction: Sizing the digested starch, adding amylase, for continuous liquefaction to obtain crude dextrin resistant to digestion; (3) Transformation: adding the digest-resistant dextrin crude product obtained in step (2) to a glucoamylase that can convert maltodextrins into isomaltooligosaccharides, stirring in intervals, and insulated for transformation; (4) Deenzyme: after saccharification, the feed liquid is deactivated and filtered to obtain a clarified feed liquid; (5) Fermentation: Add yeast to the clarified feed liquid, keep it warm for fermentation, sterilize, decolorize and filter, (6) Separation: the feed liquid after decolorization and filtration is desalted with strong acid cation-weak base anion-strong acid cation exchange resin, concentrated and dried to obtain the finished product. 2. The preparation method according to claim 1, characterized in that: said step (3) is insulated and converted to feed liquid, and then adds a compound that will saccharify a very small amount of macromolecular components that are not converted into isomaltooligosaccharides into glucose. Glucoamylase, the compound glucoamylase is Genencor GA-L New or Novozymes SonghongGA 475 glucoamylase, the amount added is 0.2-0.8L/ton (dry matter), and the conditions for saccharification are: temperature 53-62°C, pH 4.0 ~4.8. 3. according to the described preparation method of claim 1 or 2, it is characterized in that: the saccharification enzyme described in step (3) is fungal enzyme and glucosidase, wherein the add-on of fungal enzyme is 0.4～1L/ton ( Dry matter), the addition of glucosidase is 0.3～0.8L/ton (dry matter); the conditions for heat preservation conversion are: temperature 55～62°C, adjust pH 5.0～6.0. 4. The preparation method according to claim 1 or 2, characterized in that: the fermentation conditions of the step (5) are: fermentation temperature 28-35° C., pH 5.2-6.2. 5. according to the described preparation method of claim 1 or 2, it is characterized in that: the anti-digestion treatment condition of described step (1) is: with the hydrochloric acid of 1～3% (weight) with the hydrochloric acid of 1～10% (weight) The added amount is sprayed and stirred evenly, then dried at 100-120°C for 0.5-3 hours, and then gelatinized at 140-180°C for 0.5-4 hours. 6. The preparation method according to claim 1 or 2, characterized in that: the liquefaction condition of the step (2) is: the amylase is a high-temperature α-amylase, and the addition amount is 0.2-0.8L/ton (Based on the amount of dry starch), the pH is 5.5-6.0, and the temperature is 95-135°C. 7. according to the described preparation method of claim 1 or 2, it is characterized in that: the gained anti-digestion dextrin containing functional isomaltooligosaccharide, its component control is glucose≤1%, effective component content (water-soluble dietary Fiber + isomaltooligosaccharide) ≥ 90%.