CN103667388A

CN103667388A - Production technology of maltodextrin

Info

Publication number: CN103667388A
Application number: CN201210325712.1A
Authority: CN
Inventors: 王志良
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-09-06
Filing date: 2012-09-06
Publication date: 2014-03-26

Abstract

The invention discloses a production technology of maltodextrin, which comprises an acid process, an acid enzyme process and an enzyme process. In the acid process, the filtration is difficult, and the solution of the product is low; the acid enzyme process realizes a better effect but is not suitable for directly adopting starch raw materials (such as corn and potatoes); the enzyme process is the best fit. The production technology comprises the following steps: precipitation, size mixing, first liquefaction, high-temperature enzyme deactivation, second liquefaction, enzyme deactivation and decoloring, filtration, ion exchange, concentration and spray drying to obtain the product; the maltodextrin, also known as enzyme-process dextrin or water-soluble dextrin, is a novel low-sweetness low-heat high-nutrition food raw material as well as a kind of pure carbohydrate between starch and sugar prepared by taking starch agricultural products such as starch or corn, potatoes and the like as raw materials through low-degree conversion by amylase, wherein the glucose value (DE value) is lower than 20, and the maltodextrin only contains a great quantity of polysaccharides.

Description

A kind of production technique of maltodextrin

Technical field

The present invention relates to a kind of production technique of maltodextrin.

Background technology

Maltodextrin, also claims water-soluble dextrin or enzyme process dextrin.It is stopping composition and the thickening agents of varieties of food items.

Maltodextrin, also claims water-soluble dextrin or enzyme process dextrin.It is to make raw material with each kind of starch, through enzyme method technique low degree controlled hydrolysis, transforms, and purifies, dry forming.Its raw material is the corn of starch-containing matter, rice etc.Also can be purified starch, as W-Gum, wheat starch, tapioca (flour) etc.At present, the maltodextrin series product that China various places produce, all with corn, rice etc. are direct material, enzyme method technique is produced.Maltodextrin is widely used in candy, malted milk, fruit tea, milk powder, ice-creams, beverage, can and other food, and it is stopping composition and the thickening agents of varieties of food items.

(1) maltodextrin makes an addition in the milk-product such as milk powder, can make small product size expand, prevented from caking, and instant, brew is good, extends the product shelf phase, reduces costs simultaneously, increases economic efficiency.Also can improve nutrition-allocated proportion, improve the nutrition rate of exchange, absorption easy to digest.Maltodextrin, at function equipment milk powder, is particularly firmly established without the effect in sucrose milk powder, baby's growth milk powder etc.Consumption 5% ~ 20%.

(2) be used in the nutrition snackfoods such as soymilk powder, instant oatmeal and malted milk, there is good mouthfeel and instant thickening effectiveness, avoid precipitated and separated phenomenon, can absorb beany flavor or milk smell of mutton, extend the maintenance phase, with reference to consumption 10% ~ 25%.

(3) at solid beverage, as used in milk tea, fruit crystalline substance, instant tea and solid tea, can keep characteristic and the fragrance of original product, reduce costs, products taste is mellow, fine and smooth, and the aromatic strongly fragrant instant effect of taste is splendid, suppresses crystallization.Emulsify well, carrier function is obvious.With reference to consumption 10% ~ 30%.The maltodextrin that is suitable for producing DE24 ~ 29 of coffee-mate, consumption can be up to 70%.

(4) for nectar, in coconut milk juice, peanut almond milk and various lactic acid drink, emulsifying capacity is strong, and original flavour nutrient such as fruit juice is constant, is easily absorbed by the body, and viscosity improves, and product is pure, and good stability is difficult for precipitation.For sports beverages, in the metabolism of maltodextrin in human body, the people that supplies of heat energy consumes easy maintenance balance, and the fish lotus that stomach is digested and assimilated is little.With reference to consumption 5% ~ 15%.

(5) in the frozen product such as ice-creams, ice cream or ice lolly, ice pellets expansion exquisiteness, thickness performance is good, and sweet taste is gentle, contains less or does not contain cholesterol, and local flavor is pure, and the mouth that falls is only refreshing, good mouthfeel, consumption 10% ~ 25%.

(6) while being used in candy, can increase the toughness of candy, prevent sand return and oxidation, improve structure.Reduce candy sugariness, reduce odontopathy, reduce the phenomenon that sticks to one's teeth, improve local flavor, prevention deliquescence, extends the shelf life, consumption general 10% ~ 30%.

(7) for biscuit or other ready-to-eat, moulding is full, smooth surface, and color and luster is limpid, and appearance effect is good.Product is crisp, fragrant and pleasant to taste, and sweet taste is moderate, and entrance is not stained with tooth, does not stay slag, and substandard products are few, and shelf-lives is also long.Consumption 5% ~ 10%.

(8) maltodextrin is in can of all kinds or soup custard juice based food, and main effect is to increase denseness, improves structure, outward appearance and local flavor.For food such as solid seasoning, spices, powdery oils, play a part dilution, fill, can moistureproof lump, product is easily preserved.In powdery oil, can also play the function of fat substitute.

(9) in the meat products such as ham and sausage, add maltodextrin, can embody the feature that its tackiness and thickening property are strong, make product fine and smooth, taste is strong, easily packs moulding, extends the shelf life.Consumption 5% ~ 10%.

Summary of the invention

The object of the invention is to overcome above-mentioned deficiency, the low sugariness of a kind of novelty, low in calories, high-nutrition food raw material, the starchiness agricultural-food such as starch or corn, potato class of take are raw material, the pure carbohydrate of the class being transformed through amylase low degree between starch and sugar, its dextrose equivalent value (calling DE value in the following text), lower than 20, only contains a large amount of polysaccharide.

The present invention is achieved in that a kind of production technique of maltodextrin, and the production technique of maltodextrin has three kinds of acid system, acid-enzyme hydrolysis method and enzyme process.Acid system filtration difficulty wherein, product poorly soluble, acid-enzyme hydrolysis method effect is better, but is unwell to direct employing starchy material (as corn, potato class), adopts enzyme method technique the most applicable.Its production technique is: the liquefaction → high temperature of starch → sizing mixing → for the first time go out the enzyme → enzyme that liquefies for the second time → go out decolouring → filtration → ion-exchange → concentrated → spraying dry → product.Technology point is as follows: (1) starch is sized mixing, gelatinization is because the crystalline texture of starch granules is stronger to the resistibility of enzyme effect, can not make enzyme directly act on starch, so first with hot water by the starch milk of starch furnishing 30-32%, and make its abundant water-swelling, gelatinization.Regulate pH value to 6.2-6.4 simultaneously, add 0.5-1.0% calcium chloride, to improve diastatic thermotolerance.(2) this is the critical process of production maltodextrin to transform (liquefaction), because the maltodextrin low conversion product that is starch, DE value is controlled between 10-20, viscosity is higher, bad if liquefaction is controlled, and can bring many difficulties to later process, cause yield low, poor product quality.For this reason, first by α-amylase by the starch slurry DE value 2-5 that liquefies, be warmed up to rapidly 140 ℃, protein-based impurity is condensed, cool to 88-90 ℃, the more enzyme-added DE value needing that is transformed into, such conversion fluid filtering property is good.(3) refining 1. filtration: the throw out in above-mentioned conversion fluid, with Filter Press, general available diatomite etc. are made flocculating aids, to accelerate filtration velocity.This procedure can be removed the impurity such as fiber, protein substance and lipid material, obtains the filtrate of clarification.2. decolouring: filtrate gives purifying treatment with gac, the consumption of gac is 0.5% left and right of filtrate dry-matter, the decoloring ability of gac different pH values in the scope of pH4-6 is basic identical, the liquid glucose that decolours under lower pH value be heated color and luster increase few, so decolouring operation can adjust pH to 4.5-5.0.Bleaching temperature is general adopts 80 ℃, keeps 30 minutes.3. from friendship: in order further to improve the quality of products, spent ion exchange resin is removed salt.(4) evaporation (concentrating), in vacuum evaporating pot, can adopt standard type evaporating pot, carries out just steaming or being directly concentrated to 76% concentrated solution.(5) a kind of dry reasonable method of spraying is that the maltodextrin of purifying is just steamed to concentrated solution through heat exchanger heats to 110 ℃, by high-pressure pump, through nozzle, spray in kiln and arrive moisture content below 3% with the warm air contact drying of 150-200 ℃, obtain white powder, this product is soluble in water, and transparency is high.(6) finished product packing can adopt double-layer food plastics bag or accompany the double-deck kraft bag packing of moisture-proof barrier.The hydrolytic process of maltodextrin makes starch molecule from large to small, is actually the mixture of maltose, fructose, dextrin etc.Because dextrin ratio is large, dextrose equivalent value reduces relatively, so its sweet taste is faint, thickening property is strong, and fermentable is little.Therefore, maltodextrin has following features: solvability is good, energy is water-soluble, therefore can make thickening material in beverage, improves the thickness sense of beverage; Water absorbability is low, particularly makes powdery, particulate solid beverage (comprising local flavor soup stock) is difficult for the moisture absorption, prevented from caking; A little less than reducing sugar, the brown stain in the time of can reducing food-processing; Good fluidity, storage is got conveniently, easily mixes; Good film-forming property and froth stability are strong, can give the certain form of food and viscosity, and can suppress the crystallization to granulated sugar; Digestion and absorptivity are strong, should make patient, baby, arsenic, are suitable for doing the patients' such as coronary heart disease, obesity, sclerosis low-heat dietetic food.

Claims

1. a production technique for maltodextrin, the production technique of maltodextrin has three kinds of acid system, acid-enzyme hydrolysis method and enzyme process;

Acid system filtration difficulty wherein, product poorly soluble, acid-enzyme hydrolysis method effect is better, but is unwell to direct employing starchy material (as corn, potato class), adopts enzyme method technique the most applicable; Its production technique is: forms sediment, sizes mixing, and liquefaction for the first time, the high temperature enzyme that goes out, liquefaction for the second time, the enzyme that goes out decolouring, filters, and ion-exchange is concentrated, and spraying is dry, product.