CN102876755A - Method for producing maltodextrin by dry method - Google Patents
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- CN102876755A CN102876755A CN2012103562092A CN201210356209A CN102876755A CN 102876755 A CN102876755 A CN 102876755A CN 2012103562092 A CN2012103562092 A CN 2012103562092A CN 201210356209 A CN201210356209 A CN 201210356209A CN 102876755 A CN102876755 A CN 102876755A
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- maltodextrin
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- 229920002774 Maltodextrin Polymers 0.000 title claims abstract description 32
- 239000005913 Maltodextrin Substances 0.000 title claims abstract description 32
- 229940035034 maltodextrin Drugs 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 29
- 235000019698 starch Nutrition 0.000 claims abstract description 29
- 239000008107 starch Substances 0.000 claims abstract description 28
- 102000013142 Amylases Human genes 0.000 claims abstract description 20
- 108010065511 Amylases Proteins 0.000 claims abstract description 20
- 235000019418 amylase Nutrition 0.000 claims abstract description 20
- 239000004382 Amylase Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 239000012190 activator Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 19
- 229940088598 enzyme Drugs 0.000 claims description 8
- 238000006243 chemical reaction Methods 0.000 claims description 7
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims 1
- 238000010792 warming Methods 0.000 claims 1
- 238000005265 energy consumption Methods 0.000 abstract description 11
- 238000002156 mixing Methods 0.000 abstract description 3
- 230000009471 action Effects 0.000 abstract description 2
- 238000001125 extrusion Methods 0.000 abstract description 2
- 238000009775 high-speed stirring Methods 0.000 abstract description 2
- 230000009257 reactivity Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
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- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
本发明涉及一种干法生产麦芽糊精的方法，是先将淀粉酶、淀粉、激活剂和水混合后，在高温、高压、高剪切的挤压膨化机中得到初品，然后保温、灭酶、干燥至水分含量6％(w/w)以下、粉碎，即为麦芽糊精产品，DE值为0~20％，溶解指数≥98.0％(w/w)。本发明不仅解决了传统方法生产麦芽糊精能耗高的问题，而且步骤简单、连续，容易推广应用。本发明解决了传统方法制备麦芽糊精能耗高的问题，使麦芽糊精的生产能耗低、高效、连续。采用高温高压条件对淀粉进行活化，通过高速搅拌，在高剪切力的作用下，淀粉酶与淀粉可达到分子水平上的均匀分散，从而显著提高淀粉分子的反应活性和反应均匀性。The present invention relates to a method for producing maltodextrin by dry method. After mixing amylase, starch, activator and water, the primary product is obtained in a high-temperature, high-pressure, high-shear extrusion extruder, and then heat-preserved, Inactivate the enzyme, dry until the moisture content is below 6% (w/w), and pulverize, then it is a maltodextrin product with a DE value of 0-20% and a solubility index of ≥98.0% (w/w). The invention not only solves the problem of high energy consumption in producing maltodextrin by the traditional method, but also has simple and continuous steps and is easy to popularize and apply. The invention solves the problem of high energy consumption for preparing maltodextrin by the traditional method, and makes the production of maltodextrin low in energy consumption, efficient and continuous. Starch is activated under high temperature and high pressure conditions. Through high-speed stirring and under the action of high shear force, amylase and starch can be uniformly dispersed at the molecular level, thereby significantly improving the reactivity and uniformity of starch molecules.
Description
(一)技术领域 (1) Technical field
本发明涉及一种干法生产麦芽糊精的方法，属于粮食精深加工领域。The invention relates to a dry method for producing maltodextrin, which belongs to the field of grain intensive processing.
(二)背景技术 (2) Background technology
淀粉是天然的高分子碳水化合物，淀粉分子上有许多羟基，在一定温度条件下，能吸水膨胀而糊化，淀粉具有一定的增稠性和粘着力，广泛用于食品、化工等领域。但是天然原淀粉因其结构和性能上的缺陷而影响其应用效果。麦芽糊精是采用淀粉酶水解淀粉的产物，食用安全性高。与天然淀粉相比，麦芽糊精无色无味、粘度低，不易老化，具有抑制冰晶生长、替代脂肪、改变质构等优点，广泛应用于焙烤、饮料、糖果、调味料、肉制品及冷冻制品等，是市场前景较好且具有高附加值的玉米深加工产品之一。Starch is a natural high-molecular carbohydrate. There are many hydroxyl groups on the starch molecule. Under certain temperature conditions, it can absorb water and swell to gelatinize. Starch has certain thickening and adhesion, and is widely used in food, chemical and other fields. However, native native starch affects its application effect due to its structural and performance defects. Maltodextrin is the product of hydrolysis of starch by amylase, which has high food safety. Compared with natural starch, maltodextrin is colorless, odorless, low in viscosity, not easy to age, and has the advantages of inhibiting the growth of ice crystals, replacing fat, changing texture, etc. It is widely used in baking, beverages, candies, seasonings, meat products and frozen products It is one of the corn deep-processing products with good market prospects and high added value.
目前工业上制备麦芽糊精采用喷射液化器，物料最小含水量为65％，生产1吨麦芽糊精需要蒸发1.6吨以上的水分，能耗高。At present, the industrial preparation of maltodextrin uses a jet liquefier, and the minimum water content of the material is 65%. The production of 1 ton of maltodextrin needs to evaporate more than 1.6 tons of water, and the energy consumption is high.
挤压膨化技术是集高温、高压、高剪切、高效混合、膨化等为一体的高新技术，其加工工艺具有低成本、高效，产品具有速溶性等特点，在食品和相关行业的应用越来越广泛。Extrusion and puffing technology is a high-tech technology integrating high temperature, high pressure, high shear, high-efficiency mixing, and puffing. Its processing technology is low-cost, high-efficiency, and its products are instant. more extensive.
(三)发明内容 (3) Contents of the invention
针对目前传统方法制备麦芽糊精能耗高而发明的一种低耗能、连续、高效、工序简单的麦芽糊精生产方法，为了解决传统方法制备麦芽糊精能耗高的问题，本发明提供了一种干法生产麦芽糊精的方法，可使麦芽糊精的生产过程实现低耗能、高效、连续化。Aiming at the high energy consumption of preparing maltodextrin by the current traditional method, a low energy consumption, continuous, efficient and simple process maltodextrin production method was invented. In order to solve the problem of high energy consumption of preparing maltodextrin by the traditional method, the present invention provides A dry method for producing maltodextrin is proposed, which can realize low energy consumption, high efficiency and continuous production process of maltodextrin.
一种干法生产麦芽糊精的方法，包括以下步骤：A method for dry production of maltodextrin, comprising the following steps:
反应器预热至70~200℃；将淀粉、淀粉酶、激活剂混合均匀，淀粉酶添加量为0.5~30万单位/kg淀粉，激活剂的添加量为淀粉含水量的0~1‰(w/w)；再加水调节上述淀粉混合物含水量为16％~40％(w/w)，置于反应器，进行搅拌反应，搅拌杆转速为2~800r/min，自动出料；然后置于密闭容器内50~110℃条件下保温，保温时间0~20h，控制DE值≤20％（保温时间越长，DE值越大）；升温至100~220℃灭酶，30~170℃干燥至水分含量6％(w/w)以下、粉碎；或100~220℃灭酶、粉碎后，再30~170℃干燥至水分含量6％(w/w)以下，即得麦芽糊精产品；所述的激活剂包括Na+盐、K+盐或Ca2+盐。Preheat the reactor to 70~200°C; mix the starch, amylase and activator evenly, the amylase addition amount is 0.5~300,000 units/kg starch, and the activator addition amount is 0~1‰ of the water content of the starch ( w/w); add water to adjust the water content of the above-mentioned starch mixture to be 16%~40% (w/w), put it in the reactor, carry out stirring reaction, the stirring rod speed is 2~800r/min, and automatically discharge; then place Insulate in a closed container at 50~110°C for 0~20 hours, control the DE value to ≤20% (the longer the holding time, the greater the DE value); heat up to 100~220°C to inactivate the enzyme, and dry at 30~170°C When the moisture content is less than 6% (w/w), crush it; or inactivate the enzyme at 100-220°C, crush it, and then dry it at 30-170°C until the moisture content is less than 6% (w/w) to obtain the maltodextrin product; The activator includes Na + salt, K + salt or Ca 2+ salt.
所述的原料包括各类原淀粉；所述的淀粉酶为高、中温型等α-淀粉酶。The raw materials include various kinds of original starches; the amylases are high and medium temperature α-amylases.
利用本发明制备的麦芽糊精DE值为0~20％，溶解指数≥98.0％(w/w)。The DE value of the maltodextrin prepared by the invention is 0-20%, and the solubility index is more than or equal to 98.0% (w/w).
本发明解决了传统方法制备麦芽糊精能耗高的问题，使麦芽糊精的生产能耗低、高效、连续。本发明采用高温高压条件对淀粉进行活化，通过高速搅拌，在高剪切力的作用下，淀粉酶与淀粉可达到分子水平上的均匀分散，从而显著提高淀粉分子的反应活性和反应均匀性，实现了麦芽糊精的低耗能、高效、连续化生产。The invention solves the problem of high energy consumption for preparing maltodextrin by the traditional method, and makes the production of maltodextrin low in energy consumption, efficient and continuous. The present invention uses high temperature and high pressure conditions to activate starch, and through high-speed stirring, under the action of high shear force, amylase and starch can be uniformly dispersed at the molecular level, thereby significantly improving the reactivity and uniformity of starch molecules. Low energy consumption, high efficiency and continuous production of maltodextrin are realized.
(四)具体实施方式 (4) Specific implementation methods
下面举实例说明本发明，但是本发明并不限于下述的实例。所述的反应器特征为一种集高效混合和反应于一体的高温、高剪切、管式连续反应器，其反应器名称不局限于挤压膨化机、挤压机、挤出机，这种反应器均能从公开商业途径而得。淀粉酶、激活剂和水加入淀粉的顺序和方法不受限制：可以分别加入淀粉中，也可以先用水稀释淀粉酶、激活剂或三者混合后加入淀粉中。The following examples illustrate the present invention, but the present invention is not limited to the following examples. The reactor is characterized as a high-temperature, high-shear, tubular continuous reactor integrating efficient mixing and reaction, and its reactor name is not limited to extruder, extruder, extruder. Both reactors are available from open commercial sources. The order and method of adding the amylase, activator and water to the starch are not limited: they can be added to the starch separately, or the amylase and the activator can be diluted with water or mixed before adding to the starch.
实施例1Example 1
挤压膨化机预热至120℃。将26.7万单位的高温型α-淀粉酶用705.1g含有CaCl2的溶液（Ca2+浓度为70mg/kg）溶解稀释。将5.00kg玉米淀粉（含水量11.00％,w/w）放入搅拌机中，开动搅拌机，边搅拌边滴加淀粉酶溶液（1min加完），再搅拌2min，放料。然后将加入淀粉酶溶液的淀粉放入反应器，开始搅拌反应，搅拌杆转速为30r/min，自动出料。在90℃条件下密闭容器中保温90min后，升温至160℃灭酶10min，粉碎，然后120℃干燥至水分含量6％(w/w)以下，即得麦芽糊精产品。经测定，该麦芽糊精DE值为14.86％，溶解指数99.27％(w/w)。The extruder is preheated to 120°C. Dissolve and dilute 267,000 units of high-temperature α-amylase with 705.1 g of a solution containing CaCl 2 (the concentration of Ca 2+ is 70 mg/kg). Put 5.00kg of cornstarch (water content 11.00%, w/w) into the mixer, start the mixer, add the amylase solution dropwise while stirring (completely add in 1min), stir for another 2min, and discharge. Then the starch added with the amylase solution is put into the reactor, and the stirring reaction is started, the rotating speed of the stirring rod is 30r/min, and the material is automatically discharged. After heat preservation in a closed container at 90°C for 90 minutes, the temperature was raised to 160°C to inactivate the enzyme for 10 minutes, crushed, and then dried at 120°C until the moisture content was below 6% (w/w) to obtain the maltodextrin product. It was determined that the DE value of the maltodextrin was 14.86%, and the solubility index was 99.27% (w/w).
实施例2Example 2
挤压机预热至115℃。将26.7万单位的中温型α-淀粉酶用705.1g含有NaCl的溶液（Na2+浓度为100mg/kg）溶解稀释。将5.00kg马铃薯淀粉（含水量11.37％,w/w）放入高速搅拌机中，开动搅拌机，边搅拌边滴加淀粉酶溶液（2min加完），再搅拌3min，放料。然后将加入淀粉酶溶液的淀粉放入反应器，开始搅拌反应，搅拌杆转速为47r/min，自动出料。在90℃条件下密闭容器中保温90min后，升温至150℃灭酶20min，然后80℃干燥至水分含量6％(w/w)以下、粉碎，即得麦芽糊精产品。经测定，该麦芽糊精DE值为9.93％，溶解指数100.00％(w/w)。The extruder was preheated to 115°C. Dissolve and dilute 267,000 units of mesophilic α-amylase with 705.1 g of NaCl-containing solution (Na 2+ concentration 100 mg/kg). Put 5.00kg of potato starch (water content 11.37%, w/w) into a high-speed mixer, start the mixer, add the amylase solution dropwise while stirring (2 minutes to complete), stir for another 3 minutes, and discharge. Then the starch added with the amylase solution is put into the reactor, and the stirring reaction is started, and the rotating speed of the stirring rod is 47r/min, and the material is automatically discharged. After heat preservation in a closed container at 90°C for 90 minutes, the temperature was raised to 150°C to inactivate the enzyme for 20 minutes, then dried at 80°C until the water content was below 6% (w/w), and crushed to obtain the maltodextrin product. It was determined that the DE value of the maltodextrin was 9.93%, and the solubility index was 100.00% (w/w).
实施例3Example 3
挤出机预热至130℃。将26.7万单位的高温型α-淀粉酶用855.3g含有KCl的溶液（K2+浓度为100mg/kg）溶解稀释。将5.00kg玉米淀粉（含水量11.00％,w/w）放入高速搅拌机中，开动搅拌机，边搅拌边滴加淀粉酶溶液（3min加完），再搅拌2min，放料。然后将加入淀粉酶溶液的淀粉放入反应器，开始搅拌反应，搅拌杆转速为50r/min，自动出料。在90℃条件下密闭容器中保温60min后，升温至150℃灭酶20min，然后90℃干燥至水分含量6％(w/w)以下、粉碎，即得麦芽糊精产品。经测定，该麦芽糊精DE值为2.99％，溶解指数98.27％(w/w)。The extruder was preheated to 130°C. Dissolve and dilute 267,000 units of high-temperature α-amylase with 855.3 g of KCl-containing solution (K 2+ concentration is 100 mg/kg). Put 5.00kg cornstarch (water content 11.00%, w/w) into a high-speed mixer, start the mixer, add amylase solution dropwise while stirring (3 minutes to complete), stir for another 2 minutes, and discharge. Then the starch added with the amylase solution is put into the reactor, and the stirring reaction is started, and the rotating speed of the stirring rod is 50 r/min, and the material is automatically discharged. After heat preservation in a closed container at 90°C for 60 minutes, the temperature was raised to 150°C to inactivate the enzyme for 20 minutes, then dried at 90°C until the moisture content was below 6% (w/w), and then crushed to obtain the maltodextrin product. It was determined that the DE value of the maltodextrin was 2.99%, and the solubility index was 98.27% (w/w).
实施例4Example 4
挤出机预热至130℃。将17.8万单位的高温型α-淀粉酶用855.3g浓度为60mg/kg Ca2+溶液稀释。将5.00kg玉米淀粉（含水量11.00％,w/w）放入高速搅拌机中，开动搅拌机，边搅拌边滴加淀粉酶溶液（4min加完），再搅拌3min，放料。然后将加入淀粉酶溶液的淀粉放入反应器，开始搅拌反应，搅拌杆转速为47r/min，自动出料。在90℃条件下密闭容器中保温90min后，升温至150℃灭酶20min，然后40℃干燥至水分含量6％(w/w)以下、粉碎，即得麦芽糊精产品。经测定，该麦芽糊精DE值为5.16％，溶解指数99.86％(w/w)。The extruder was preheated to 130°C. Dilute 178,000 units of high-temperature α-amylase with 855.3 g of 60 mg/kg Ca 2+ solution. Put 5.00kg of cornstarch (water content 11.00%, w/w) into a high-speed mixer, start the mixer, add the amylase solution dropwise while stirring (completely add in 4 minutes), stir for another 3 minutes, and discharge. Then the starch added with the amylase solution is put into the reactor, and the stirring reaction is started, and the rotating speed of the stirring rod is 47r/min, and the material is automatically discharged. After heat preservation in a closed container at 90°C for 90 minutes, the temperature was raised to 150°C to inactivate the enzyme for 20 minutes, and then dried at 40°C until the moisture content was below 6% (w/w), and crushed to obtain the maltodextrin product. It was determined that the DE value of the maltodextrin was 5.16%, and the solubility index was 99.86% (w/w).
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| CN108624635A (en) * | 2018-05-04 | 2018-10-09 | 江南大学 | A kind of preparation method of puffing maltodextrin |
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| EP2429313A1 (en) * | 2009-05-13 | 2012-03-21 | Firmenich Sa | Method of preparing a granular delivery system |
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| Title |
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| 吴修利 等: "干法制备白糊精工艺的研究", 《长春工业大学学报(自然科学版)》, vol. 29, no. 01, 15 February 2008 (2008-02-15), pages 29 - 33 * |
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Application publication date: 20130116 |