CN106755176A - The method that maltodextrin is prepared with oat starch - Google Patents
The method that maltodextrin is prepared with oat starch Download PDFInfo
- Publication number
- CN106755176A CN106755176A CN201611081937.1A CN201611081937A CN106755176A CN 106755176 A CN106755176 A CN 106755176A CN 201611081937 A CN201611081937 A CN 201611081937A CN 106755176 A CN106755176 A CN 106755176A
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- maltodextrin
- starch
- syrup
- enzyme
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
Abstract
The invention discloses a kind of method that maltodextrin is prepared with oat starch, including slurrying：Water and oat starch are put into mixer the starch milk for be mixed into 25 35%；PH value to 7.0~8.0 is adjusted with caustic soda, is sufficiently stirred for after addition alpha amylase；During starch milk is gone to reactor；Heating-up temperature is reacted 10 30 minutes at 95 100 degree；The DE values of starch milk are warmed up to 140 degree and carry out the enzyme that goes out when reaching 10~20；It is cooled to 45 55 degree of tune PH to 5.5 6；Beta amylase, Pullulanase, maltose are added, is reacted 13 hours, be warming up to 100 degree of enzymes that go out and syrup is obtained；Decolourize：Syrup is filtered, addition activated carbon, mixing, 80 85 degree are heated 20 30 minutes；Then desalination is carried out by ion exchange resin after removing activated carbon；Filtered with milipore filter；Vacuum concentration obtains maltodextrin.
Description
Technical field
The invention belongs to prepare the compound technical containing saccharide residue, one kind oat starch system is specifically related to
The method of standby maltodextrin.
Background technology
Oat (Classification system：Avena sativa L.) it is grass,《Compendium of Materia Medica》In be referred to as bromegrass, open country
Wheat.Oat is difficult decortication, is a kind of low sugar, high nutrition, high energy food so being referred to as Avena stivai.Oat property sweet taste.Energy
Beneficial spleen nourishing heart, arrest sweating.There is nutritive value higher.Can be used for physically weak spontaneous perspiration, night sweat or pulmonary tuberculosis patient.Decoct soup takes, or " pounds
Skin makees face steamed wheaten foods and makees cake food.”(《Herbal for Relief of Famines》) oats resist cold, drought resisting, the adaptability to soil is very strong, can landscape.
Oat is rich in dietary fiber, can promote enterogastric peristalsis, and beneficial to defecation, heat is low, and glycemic index is low, blood lipid-reducing blood sugar-decreasing, is also high-grade
One of tonic, is indispensable solid food in distressed area.
Containing beta glucan most abundant in cereal in oat, beta glucan belongs to soluble dietary fiber, beta glucan
With significant effect of weight reducing, in reduction blood fat, blood sugar, reduction cholesterol and prevention of cardiovascular disease, raising immunity energy are reduced
The aspects such as power suffer from outstanding performance.Beta glucan is a kind of polysaccharide, general chemical structure β -1,3 glucans and β -1,6 Portugals
Glycan, both of which has antitumor property, and can be greatly enhanced human body natural's immunity, and both are used in combination, and also can
Play complementary effect.Simultaneously can be with regulating intestinal canal Bacterial community as prebiotics.How β-the Portugal in oat to be gathered
Sugar extracts to client's offer soluble dietary fiber to meet customer need, and is the class that applicant is unanimously devoted to research
Topic.
The content of the invention
In order to solve the problems, such as prior art, the present invention provides the side that a kind of oat starch prepares maltodextrin
Method, the worth maltodextrin of the method contains diet fiber of high soluble.
To achieve these goals, the technical scheme of use of the invention is：One kind oat starch prepares maltodextrin
Method, including slurrying：Water and oat starch are put into mixer and are thoroughly mixed；It is tuned into the starch of 25-35%
Breast；Add caustic soda that the pH value of starch milk is tuned into 7.0~8.0 after mixing well；Carried out fully by mixer after addition AMS
Stirring；The starch milk for mixing up is transferred in reactor；By the heating and temperature control of reactor in 95-100 degree, in course of reaction
It is sufficiently stirred for by puddler；Reaction 10-30 minutes；The DE values of starch milk are warmed up to 140 degree and carry out the enzyme that goes out when reaching 10-20；
Starch milk after the enzyme that goes out is cooled back to 45-55 degree, addition conditioning agent regulation PH to 5.5-6；Add beta amylase, Propiram
Enzyme, maltose；Reaction 1-3 hours, 100 degree are then warming up to again carries out the prepared syrup of enzyme that goes out；Decolourize：By the syrup after the enzyme that goes out
Filtering, adds activated carbon, mixes in syrup after filtration；80-85 degree is heated 20-30 minutes；Then activated carbon is removed, then
Syrup is carried out into desalination by ion exchange resin；Filtering：Filtered with milipore filter；Pressure 2-3MPa, membrane flux 40L/H；
Vacuum concentration：Vacuum degree control is in 0.07-0.08MPa；Steam pressure is controlled in 0.25-0.3MPa；It is concentrated into solid contents
During 70-80%, air defense of stopping the supple of gas or steam, you can obtain maltodextrin.
The maltodextrin produced using technical scheme has obvious effect in terms of blood sugar is reduced, with similar meals
Food fiber product is compared and had a clear superiority.The maltodextrin that oat is made also has the following advantages that：1st, it is soluble in water；2nd, energy
Value is low；3rd, can apply in dairy products, be used as the dispensing of hypoglycemia product；4th, product is difficult to make one to produce diarrhoea；5、
Product is micro- sweet, with preferable mouthfeel.
Specific embodiment
Technical scheme is described further below：
A kind of method that oat starch prepares maltodextrin, including
Slurrying：Water and oat starch are put into mixer and are thoroughly mixed；It is tuned into the starch milk of 25-35%；
Add caustic soda that the pH value of starch milk is tuned into 7.0~8.0 after mixing well；Fully stirred by mixer after addition AMS
Mix；The starch milk for mixing up is transferred in reactor；By the heating and temperature control of reactor in 95-100 degree, lead in course of reaction
Puddler is crossed to be sufficiently stirred for；Reaction 10-30 minutes；The DE values of starch milk are warmed up to 140 degree and carry out the enzyme that goes out when reaching 10-20；Will
The starch milk after enzyme that goes out is cooled back to 45-55 degree, addition conditioning agent regulation PH to 5.5-6；Add beta amylase, Propiram
Enzyme, maltose；Reaction 1-3 hours, 100 degree are then warming up to again carries out the prepared syrup of enzyme that goes out；
Decolourize：By the syrup filtering after the enzyme that goes out, activated carbon is added in syrup after filtration, is mixed；80-85 degree is heated
20-30 minutes；Then activated carbon is removed, then syrup is carried out into desalination by ion exchange resin；
Filtering：Filtered with milipore filter；Pressure 2-3MPa, membrane flux 40L/H；
Vacuum concentration：Vacuum degree control is in 0.07-0.08MPa；Steam pressure is controlled in 0.25-0.3MPa；It is concentrated into solid
During body thing content 70-80%, air defense of stopping the supple of gas or steam, you can obtain maltodextrin.
Further to improve, the stir speed (S.S.) of the mixer is 180-200r/min；The stir speed (S.S.) of reactor is 40-
70r/min.Control to mixer stir speed (S.S.) and reactor stir speed (S.S.) ensure that being smoothed out and slurrying for slurrying work
Effect.
Further to improve, conditioning agent is calcium carbonate or calcium chloride.After conditioning agent is using calcium carbonate or calcium chloride reaction
Calcium ion filtering when can be filtered in the form of impurity.
The present invention is not limited to above-mentioned preferred forms, and anyone can show that other are various under enlightenment of the invention
The product of form, however, make any change in its shape or structure, it is every with skill identical or similar to the present application
Art scheme, is within the scope of the present invention.
Claims (3)
1. a kind of method that oat starch prepares maltodextrin, it is characterised in that：Including
Slurrying：Water and oat starch are put into mixer and are thoroughly mixed；It is tuned into the starch milk of 25-35%；Mix well
Add caustic soda that the pH value of starch milk is tuned into 7.0~8.0 afterwards；It is sufficiently stirred for by mixer after addition AMS；
The starch milk for mixing up is transferred in reactor；By the heating and temperature control of reactor in 95-100 degree, by stirring in course of reaction
Bar is mixed to be sufficiently stirred for；Reaction 10-30 minutes；The DE values of starch milk are warmed up to 140 degree and carry out the enzyme that goes out when reaching 10-20；To be gone out enzyme
Starch milk afterwards is cooled back to 45-55 degree, addition conditioning agent regulation PH to 5.5-6；Add beta amylase, Pullulanase, wheat
Bud carbohydrase；Reaction 1-3 hours, 100 degree are then warming up to again carries out the prepared syrup of enzyme that goes out；
Decolourize：By the syrup filtering after the enzyme that goes out, activated carbon is added in syrup after filtration, is mixed；80-85 degree heats 20-
30 minutes；Then activated carbon is removed, then syrup is carried out into desalination by ion exchange resin；
Filtering：Filtered with milipore filter；Pressure 2-3MPa, membrane flux 40L/H；
Vacuum concentration：Vacuum degree control is in 0.07-0.08MPa；Steam pressure is controlled in 0.25-0.3MPa；It is concentrated into solids
During content 70-80%, air defense of stopping the supple of gas or steam, you can obtain maltodextrin.
2. the method that oat starch according to claim 1 prepares maltodextrin, it is characterised in that：The mixer
Stir speed (S.S.) is 180-200r/min；The stir speed (S.S.) of reactor is 40-70r/min.
3. the method that oat starch according to claim 1 prepares maltodextrin, it is characterised in that：Conditioning agent is carbonic acid
Calcium or calcium chloride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611081937.1A CN106755176A (en) | 2016-11-30 | 2016-11-30 | The method that maltodextrin is prepared with oat starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611081937.1A CN106755176A (en) | 2016-11-30 | 2016-11-30 | The method that maltodextrin is prepared with oat starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106755176A true CN106755176A (en) | 2017-05-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611081937.1A Pending CN106755176A (en) | 2016-11-30 | 2016-11-30 | The method that maltodextrin is prepared with oat starch |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107586808A (en) * | 2017-10-31 | 2018-01-16 | 无锡甜丰食品有限公司 | The method that wheaten starch prepares resistant maltodextrin |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4254225A (en) * | 1978-07-20 | 1981-03-03 | Cpc International Inc. | Novel neutral glucoamylase and method for its production |
| CN102180982A (en) * | 2011-01-04 | 2011-09-14 | 长治市金泽生物工程有限公司 | Production method for malto dextrin |
| CN102766666A (en) * | 2012-07-06 | 2012-11-07 | 上海晓乐东潮生物技术开发有限公司 | Preparation method for ultrahigh-content malt syrup |
-
2016
- 2016-11-30 CN CN201611081937.1A patent/CN106755176A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4254225A (en) * | 1978-07-20 | 1981-03-03 | Cpc International Inc. | Novel neutral glucoamylase and method for its production |
| CN102180982A (en) * | 2011-01-04 | 2011-09-14 | 长治市金泽生物工程有限公司 | Production method for malto dextrin |
| CN102766666A (en) * | 2012-07-06 | 2012-11-07 | 上海晓乐东潮生物技术开发有限公司 | Preparation method for ultrahigh-content malt syrup |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107586808A (en) * | 2017-10-31 | 2018-01-16 | 无锡甜丰食品有限公司 | The method that wheaten starch prepares resistant maltodextrin |
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Application publication date: 20170531 |
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