CN107674893A - A kind of preparation method of resistant maltodextrin - Google Patents
A kind of preparation method of resistant maltodextrin Download PDFInfo
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- CN107674893A CN107674893A CN201710979745.0A CN201710979745A CN107674893A CN 107674893 A CN107674893 A CN 107674893A CN 201710979745 A CN201710979745 A CN 201710979745A CN 107674893 A CN107674893 A CN 107674893A
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- 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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- C12P19/00—Preparation of compounds containing saccharide radicals
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Abstract
The invention belongs to maltodextrin technical field, more particularly to a kind of preparation method of resistant maltodextrin, maltodextrin is added to the water to form thick maltodextrin, and reacted by sealing microwave reaction and standing, quick cooling obtains fragmentation maltodextrin, and pyrodextrin is obtained through being evaporated under reduced pressure；Then pyrodextrin is dissolved in water and is alkalized to obtain alkalization pyrodextrin solution；Last enzyme mixation is added dropwise in alkalization pyrodextrin solution, and microwave reaction and microwave temperature reaction, obtains resistant maltodextrin crude product, is spray-dried after activated carbon decolorizing and ion exchange resin desalination and resistant maltodextrin is made.Glucose content is few in resistant maltodextrin product prepared by the present invention, and dietary fiber content is high, solves the problem of product yield is low, and the reaction time is long, the product color of gained is shallow, broad range of applicability.
Description
Technical field
The invention belongs to maltodextrin technical field, and in particular to a kind of preparation method of resistant maltodextrin.
Background technology
Dietary fiber is a kind of indispensable nutritional ingredient in human diet, and having improves human body intestinal canal flora, changes
Kind blood glucose and fat metabolism, reduce serum cholesterol, promote the physiological functions such as mineral absorption.However, the diet of current people
Custom so that the intake of dietary fiber is reduced year by year, particularly delicious due to pursuing in recent years, the consumption figure of finishing processing food
Gradually increase, so as to more accelerate this tendency.Therefore, a certain amount of dietary fiber is added in processed food becomes very must
Will.
In the market, a variety of solvable and insoluble dietary fiber be present.Insoluble diedairy fiber because mouthfeel is rough and
It is rough, so it is difficult to making processed food become delicious.And macromolecular water-soluble dietary fiber, because its viscosity is high, gelation
Greatly, good application can not be obtained in food processing.The low viscosity water soluble dietary fiber occurred in recent years makes meals fine
Tieing up this nutrient becomes easily to absorb, and resistant dextrin is most representational product in low viscosity water soluble dietary fiber.
Resistant dextrin have as high digestion tolerance, low-glycemic, low insulin index, it is low in calories, prevent carious tooth, be resistance to
The advantages that acid heat stability, dissolubility are strong, neutral taste.Beverage, jam, candy, dairy products and various are had been commonly used at present
In cereal foods.Due to producing the raw starch wide material sources of resistant dextrin, cost is relatively low, and production safety is reliable, and it is developed should
With having good prospects.
Also continually developed because the DEVELOPMENT PROSPECT of resistant dextrin is good, therefore for the technology of its production technology.
CN201610116354.1 discloses a kind of processing method of resistant dextrin, and it using starch is raw material successively through peracid treatment and spray to be
Resistant dextrin is dried to obtain after liquid glucose, granulating and drying, being charred, enzyme hydrolysis, chromatographic column decolouring and desalination, desugar are refined, by essence
The liquid glucose that desugar step processed is isolated, mixed after concentration as liquid glucose raw material with starch, improve the output capacity 10%- of product
30%, reduce production cost；And increase the uniformity coefficient that granulation process is effectively improved heat treatment, improve being charred effect and
Evenness.A kind of preparation method of resistant dextrin disclosed in CN201410671093.0, be using acid treated starch as raw material,
Sea sand is used as heat transfer medium, carries out pyrolytic reaction under the high temperature conditions, obtains pyrodextrin crude product, pyrodextrin crude product is again by essence
System handles to obtain resistant dextrin product.CN201610133901.7 also discloses a kind of preparation method of resistant dextrin, its feature
It is to comprise the following steps：Prepared using straight pipe type airflow drying device, the top of the straight pipe type airflow drying device is provided with rotation
Wind separator, the bottom of the cyclone separator is provided with solid flow distributor, using acid treated starch as raw material, by heat
Gas and raw material blow afloat raw material from the bottom feed of straight pipe type airflow drying device, high temperature gas flow, and raw material is suspended in High Temperature Gas
In stream, and acid heat reaction is carried out in the course of conveying of high temperature gas flow, in course of reaction, raw material passes through solid after cyclonic separation
Flow distributor imports circular response in straight pipe type airflow drying device again, and pyrodextrin crude product is discharged in timing, and pyrodextrin is thick
Product obtain resistant dextrin product through refinement treatment again.
The resistant dextrin preparation technology used at present is longer in the prevalence of the reaction time, and reaction product color causes to take off deeply
The problems such as color difficulty.But if using other technologies shorten the reaction time, again can there is consume energy it is excessive, equipment requirement is high,
The problems such as a large amount of productions can not be realized.Therefore, the production technology that a kind of economy, technique are simple and yield is higher, it is also to be developed.
The content of the invention
For the problems of the prior art, the present invention provides a kind of preparation method of resistant maltodextrin, the resistance of preparation
Glucose content is few in maltodexLtrin products, and dietary fiber content is high, solves the problem of product yield is low, and the reaction time is long,
The product color of gained is shallow, broad range of applicability.
To realize above technical purpose, the technical scheme is that：A kind of preparation method of resistant maltodextrin, it is special
Sign is：The preparation method comprises the following steps：
Step 1, maltodextrin is put into reactor, adds a small amount of water, be uniformly mixing to obtain thick maltodextrin；
Step 2, thick maltodextrin is carried out sealing microwave reaction 1-3h, stands 20-40min, be quickly cooled to room
Temperature, obtain fragmentation maltodextrin；
Step 3, fragmentation maltodextrin is put into be evaporated under reduced pressure in kettle and be evaporated under reduced pressure to pyrodextrin is formed, naturally cooled to
Room temperature；
Step 4, it will be added in pyrodextrin in deionized water and be configured to high concentration pyrodextrin solution, then add alkali lye low temperature
High-speed stirred, pH to 7-8 is adjusted, obtain the pyrodextrin solution that alkalizes；
Step 5, alpha-amylase is added in calcium chloride solution, enzyme mixation is obtained after then stirring；
Step 6, enzyme mixation is slowly added dropwise into alkalization pyrodextrin solution, microwave reaction 5-8h, then heat up microwave
10-30min is reacted, resistant maltodextrin crude product is obtained after natural cooling；
Step 7, resistant maltodextrin crude product is subjected to activated carbon decolorizing and ion exchange resin desalination, it is most dry through spraying afterwards
Dry obtained resistant maltodextrin.
The addition of water in the step 1 is the 10-15% of maltodextrin quality, and the stirring uses mechanical agitation,
Mixing speed is 2000-3000r/min.
The power of sealing microwave reaction in the step 2 is 20-50W, and temperature is 120-150 DEG C.
Quick cooling in the step 2 is cooled down using low temperature nitrogen, and the temperature of the low temperature nitrogen is -10-0 DEG C.
The pressure of vacuum distillation in the step 3 is the 30-50% with air pressure, and temperature is 80-100 DEG C.
The concentration of high concentration pyrodextrin solution in the step 4 is 40-60%, and the temperature of the alkali lye is 10-20 DEG C,
The mixing speed is 4000-6000r/min, and the decompression uses sodium hydroxide solution of the concentration for 0.1-1.5mol/L.
The concentration of calcium chloride solution in the step 5 is 4-8g/L, and the concentration of the alpha-amylase is 10-15g/L, institute
It is 1500-2000r/min to state mixing speed.
The addition of alpha-amylase in the step 6 is the 5-10% of maltodextrin quality, and the enzyme mixation is slow
Rate of addition is 5-20mL/min, and the power of the microwave reaction is 300-600W, and temperature is 110-120 DEG C.
The temperature of heating microwave reaction in the step 6 is 120-150 DEG C, power 200-600W.
As an improvement, the heating microwave reaction uses gradient microwave reaction, gradient timetable 1-2min, interval time is
3-5min。
Step 1 adds maltodextrin in a small amount of water, forms the maltodextrin of viscous pasty state, ensures that it is by solid state transformed
Semi-solid structure.
Step 2 is heated by way of microwave reaction to thick maltodextrin, ensures that it heats up comprehensively, in raising
The temperature in portion, and heat up steadily, and ensure temperature permeability and stability during standing, it is uniform to reach internal and external temperature
Purpose；Using low temperature nitrogen as the type of cooling, the temperature on surface can be quickly reduced, reaches the outer cold state of interior heat, so as to
Maltodextrin structure breaking is caused in thermostatic process, reaches the purpose of fragmentation.
Fragmentation maltodextrin is evaporated under reduced pressure by step 3, its object is to by moisture removal, while further will
Maltodextrin is converted into pyrodextrin, and is cooled to room temperature, and due to maltodextrin, fragmentation is handled in itself, and pyrodextrin structure is
It is destroyed, form fragmentation.
Pyrodextrin is put into the pyrodextrin solution that high concentration is carried out in water by step 4, and low temperature stirs to form alkali after adding alkali lye
Change is handled, while the mode of low temperature stirring can effectively reduce hydroxyl activity, pass through the strict control to pH conditions, Neng Gouyou
The progress of the guarantee alkalization of effect, while it is also prevented from the destruction that alkalization is excessive, causes key to roll into a ball.
Step 5 adds alpha-amylase in calcium chloride solution, then stirs to form dissolving, using calcium ion to α-shallow lake
The promotion catalytic action of powder enzyme, the reaction efficiency of alpha-amylase can be increased substantially, increase reaction depth, therefore the step is formed
Efficient enzyme hydrolysis mixed liquor.
Step 6 adds enzyme mixation into alkalization pyrodextrin solution, and under microwave condition, alkalization pyrodextrin forms inside
The warm-up movement of molecule, increase valence link activity, and the promotion of the alpha-amylase under the conditions of calcium treating, improve reaction efficiency；
Question response terminate after by way of microwave heating killing alpha-amylase, while ensure residue using high temperature microwave condition
The progress of hydrolysis.
Step 7 is removed salt impurity by way of activated carbon decolorizing and ion exchange resin desalination, after spray drying
Obtain resistant maltodextrin.
Maltodextrin is added to the water to form thick maltodextrin by the present invention, and by sealing microwave reaction and standing anti-
Should, quick cooling obtains fragmentation maltodextrin, and pyrodextrin is obtained through being evaporated under reduced pressure；Then pyrodextrin is dissolved in water progress
Alkalization obtains the pyrodextrin solution that alkalizes；Last enzyme mixation is added dropwise in alkalization pyrodextrin solution, and microwave reaction and microwave heating
Reaction, obtains resistant maltodextrin crude product, is spray-dried after activated carbon decolorizing and ion exchange resin desalination and resistance wheat is made
Bud dextrin.
From the above, it can be seen that the present invention possesses advantages below：
1. glucose content is few in resistant maltodextrin product prepared by the present invention, dietary fiber content is high, solves production
The problem of product yield is low, and the reaction time is long, the product color of gained is shallow, broad range of applicability.
2. maltodextrin is formed fragmentation by the present invention by the way of microwave is sealed, stand and quickly cool down, by shakiness
Fixed valence link fracture, forms fragmentation maltodextrin, while also solve the problems, such as that maltodextrin is easily reunited.
3. maltodextrin is converted into pyrodextrin by the present invention by the way of being evaporated under reduced pressure, stable and uniform can not only be formed
Conversion, while controllability is strong, and speed is fast.
4. alpha-amylase is dissolved in ionic calcium soln by the present invention, catalysis of the calcium ion to amylase is made full use of to make
With forming good promotion catalytic solution, during being slowly added dropwise, keep promotion of the calcium ion to alpha-amylase, solve simultaneously
Determine the problem of calcium ion can not effectively facilitate during being added separately to.
5. the present invention promotes means using microwave reaction as interior molecules, the alpha-amylase promoted with calcium ion mutually promotees
Enter, play the purpose for accelerating reaction effect, while also increase reaction depth.
Embodiment
Describe the present invention in detail in conjunction with the embodiments, but any restriction is not done to the claim of the present invention.
Embodiment 1
A kind of preparation method of resistant maltodextrin, it is characterised in that：The preparation method comprises the following steps：
Step 1, maltodextrin is put into reactor, adds a small amount of water, be uniformly mixing to obtain thick maltodextrin；
Step 2, thick maltodextrin is carried out sealing microwave reaction 1h, stands 20min, be quickly cooled to room temperature, obtain
To fragmentation maltodextrin；
Step 3, fragmentation maltodextrin is put into be evaporated under reduced pressure in kettle and be evaporated under reduced pressure to pyrodextrin is formed, naturally cooled to
Room temperature；
Step 4, it will be added in pyrodextrin in deionized water and be configured to high concentration pyrodextrin solution, then add alkali lye low temperature
High-speed stirred, pH to 7 is adjusted, obtain the pyrodextrin solution that alkalizes；
Step 5, alpha-amylase is added in calcium chloride solution, enzyme mixation is obtained after then stirring；
Step 6, enzyme mixation is slowly added dropwise into alkalization pyrodextrin solution, microwave reaction 5h, the microwave that then heats up is anti-
10min is answered, resistant maltodextrin crude product is obtained after natural cooling；
Step 7, resistant maltodextrin crude product is subjected to activated carbon decolorizing and ion exchange resin desalination, it is most dry through spraying afterwards
Dry obtained resistant maltodextrin.
The addition of water in the step 1 is the 10% of maltodextrin quality, and the stirring uses mechanical agitation, stirring
Speed is 2000r/min.
The power of sealing microwave reaction in the step 2 is 20W, and temperature is 120 DEG C.
Quick cooling in the step 2 is cooled down using low temperature nitrogen, and the temperature of the low temperature nitrogen is -10 DEG C.
The pressure of vacuum distillation in the step 3 is 30% with air pressure, and temperature is 80 DEG C.
The concentration of high concentration pyrodextrin solution in the step 4 is 40%, and the temperature of the alkali lye is 10 DEG C, described to stir
It is 4000r/min to mix speed, and the decompression uses sodium hydroxide solution of the concentration for 0.1mol/L.
The concentration of calcium chloride solution in the step 5 is 4g/L, and the concentration of the alpha-amylase is 10g/L, described to stir
It is 1500r/min to mix speed.
The addition of alpha-amylase in the step 6 is the 5% of maltodextrin quality, and the enzyme mixation is slowly added dropwise
Speed is 5mL/min, and the power of the microwave reaction is 300W, and temperature is 110 DEG C.
The temperature of heating microwave reaction in the step 6 is 120 DEG C, power 200W.
Embodiment 2
A kind of preparation method of resistant maltodextrin, it is characterised in that：The preparation method comprises the following steps：
Step 1, maltodextrin is put into reactor, adds a small amount of water, be uniformly mixing to obtain thick maltodextrin；
Step 2, thick maltodextrin is carried out sealing microwave reaction 3h, stands 40min, be quickly cooled to room temperature, obtain
To fragmentation maltodextrin；
Step 3, fragmentation maltodextrin is put into be evaporated under reduced pressure in kettle and be evaporated under reduced pressure to pyrodextrin is formed, naturally cooled to
Room temperature；
Step 4, it will be added in pyrodextrin in deionized water and be configured to high concentration pyrodextrin solution, then add alkali lye low temperature
High-speed stirred, pH to 8 is adjusted, obtain the pyrodextrin solution that alkalizes；
Step 5, alpha-amylase is added in calcium chloride solution, enzyme mixation is obtained after then stirring；
Step 6, enzyme mixation is slowly added dropwise into alkalization pyrodextrin solution, microwave reaction 8h, the microwave that then heats up is anti-
30min is answered, resistant maltodextrin crude product is obtained after natural cooling；
Step 7, resistant maltodextrin crude product is subjected to activated carbon decolorizing and ion exchange resin desalination, it is most dry through spraying afterwards
Dry obtained resistant maltodextrin.
The addition of water in the step 1 is the 15% of maltodextrin quality, and the stirring uses mechanical agitation, stirring
Speed is 3000r/min.
The power of sealing microwave reaction in the step 2 is 50W, and temperature is 150 DEG C.
Quick cooling in the step 2 is cooled down using low temperature nitrogen, and the temperature of the low temperature nitrogen is 0 DEG C.
The pressure of vacuum distillation in the step 3 is 50% with air pressure, and temperature is 100 DEG C.
The concentration of high concentration pyrodextrin solution in the step 4 is 60%, and the temperature of the alkali lye is 20 DEG C, described to stir
It is 6000r/min to mix speed, and the decompression uses sodium hydroxide solution of the concentration for 1.5mol/L.
The concentration of calcium chloride solution in the step 5 is 8g/L, and the concentration of the alpha-amylase is 15g/L, described to stir
It is 2000r/min to mix speed.
The addition of alpha-amylase in the step 6 is the 10% of maltodextrin quality, and the enzyme mixation slowly drips
Acceleration is 20mL/min, and the power of the microwave reaction is 600W, and temperature is 120 DEG C.
The temperature of heating microwave reaction in the step 6 is 150 DEG C, power 600W.
Embodiment 3
A kind of preparation method of resistant maltodextrin, it is characterised in that：The preparation method comprises the following steps：
Step 1, maltodextrin is put into reactor, adds a small amount of water, be uniformly mixing to obtain thick maltodextrin；
Step 2, thick maltodextrin is carried out sealing microwave reaction 2h, stands 30min, be quickly cooled to room temperature, obtain
To fragmentation maltodextrin；
Step 3, fragmentation maltodextrin is put into be evaporated under reduced pressure in kettle and be evaporated under reduced pressure to pyrodextrin is formed, naturally cooled to
Room temperature；
Step 4, it will be added in pyrodextrin in deionized water and be configured to high concentration pyrodextrin solution, then add alkali lye low temperature
High-speed stirred, pH to 7.5 is adjusted, obtain the pyrodextrin solution that alkalizes；
Step 5, alpha-amylase is added in calcium chloride solution, enzyme mixation is obtained after then stirring；
Step 6, enzyme mixation is slowly added dropwise into alkalization pyrodextrin solution, microwave reaction 6h, the microwave that then heats up is anti-
20min is answered, resistant maltodextrin crude product is obtained after natural cooling；
Step 7, resistant maltodextrin crude product is subjected to activated carbon decolorizing and ion exchange resin desalination, it is most dry through spraying afterwards
Dry obtained resistant maltodextrin.
The addition of water in the step 1 is the 13% of maltodextrin quality, and the stirring uses mechanical agitation, stirring
Speed is 2500r/min.
The power of sealing microwave reaction in the step 2 is 40W, and temperature is 140 DEG C.
Quick cooling in the step 2 is cooled down using low temperature nitrogen, and the temperature of the low temperature nitrogen is -5 DEG C.
The pressure of vacuum distillation in the step 3 is 40% with air pressure, and temperature is 90 DEG C.
The concentration of high concentration pyrodextrin solution in the step 4 is 50%, and the temperature of the alkali lye is 15 DEG C, described to stir
It is 5000r/min to mix speed, and the decompression uses sodium hydroxide solution of the concentration for 0.8mol/L.
The concentration of calcium chloride solution in the step 5 is 6g/L, and the concentration of the alpha-amylase is 13g/L, described to stir
It is 1800r/min to mix speed.
The addition of alpha-amylase in the step 6 is the 8% of maltodextrin quality, and the enzyme mixation is slowly added dropwise
Speed is 14mL/min, and the power of the microwave reaction is 500W, and temperature is 115 DEG C.
The temperature of heating microwave reaction in the step 6 is 140 DEG C, power 400W.
Embodiment 4
A kind of preparation method of resistant maltodextrin, it is characterised in that：The preparation method comprises the following steps：
Step 1, maltodextrin is put into reactor, adds a small amount of water, be uniformly mixing to obtain thick maltodextrin；
Step 2, thick maltodextrin is carried out sealing microwave reaction 2h, stands 30min, be quickly cooled to room temperature, obtain
To fragmentation maltodextrin；
Step 3, fragmentation maltodextrin is put into be evaporated under reduced pressure in kettle and be evaporated under reduced pressure to pyrodextrin is formed, naturally cooled to
Room temperature；
Step 4, it will be added in pyrodextrin in deionized water and be configured to high concentration pyrodextrin solution, then add alkali lye low temperature
High-speed stirred, pH to 7.8 is adjusted, obtain the pyrodextrin solution that alkalizes；
Step 5, alpha-amylase is added in calcium chloride solution, enzyme mixation is obtained after then stirring；
Step 6, enzyme mixation is slowly added dropwise into alkalization pyrodextrin solution, microwave reaction 6h, the microwave that then heats up is anti-
25min is answered, resistant maltodextrin crude product is obtained after natural cooling；
Step 7, resistant maltodextrin crude product is subjected to activated carbon decolorizing and ion exchange resin desalination, it is most dry through spraying afterwards
Dry obtained resistant maltodextrin.
The addition of water in the step 1 is the 12% of maltodextrin quality, and the stirring uses mechanical agitation, stirring
Speed is 2100r/min.
The power of sealing microwave reaction in the step 2 is 30W, and temperature is 130 DEG C.
Quick cooling in the step 2 is cooled down using low temperature nitrogen, and the temperature of the low temperature nitrogen is -4 DEG C.
The pressure of vacuum distillation in the step 3 is 35% with air pressure, and temperature is 85 DEG C.
The concentration of high concentration pyrodextrin solution in the step 4 is 45%, and the temperature of the alkali lye is 15 DEG C, described to stir
It is 4500r/min to mix speed, and the decompression uses sodium hydroxide solution of the concentration for 0.5mol/L.
The concentration of calcium chloride solution in the step 5 is 5g/L, and the concentration of the alpha-amylase is 12g/L, described to stir
It is 1700r/min to mix speed.
The addition of alpha-amylase in the step 6 is the 7% of maltodextrin quality, and the enzyme mixation is slowly added dropwise
Speed is 10mL/min, and the power of the microwave reaction is 500W, and temperature is 115 DEG C.
The temperature of heating microwave reaction in the step 6 is 130 DEG C, power 300W；The heating microwave reaction is adopted
With gradient microwave reaction, gradient timetable 1min, interval time 3min.
Embodiment 5
A kind of preparation method of resistant maltodextrin, it is characterised in that：The preparation method comprises the following steps：
Step 1, maltodextrin is put into reactor, adds a small amount of water, be uniformly mixing to obtain thick maltodextrin；
Step 2, thick maltodextrin is carried out sealing microwave reaction 2h, stands 35min, be quickly cooled to room temperature, obtain
To fragmentation maltodextrin；
Step 3, fragmentation maltodextrin is put into be evaporated under reduced pressure in kettle and be evaporated under reduced pressure to pyrodextrin is formed, naturally cooled to
Room temperature；
Step 4, it will be added in pyrodextrin in deionized water and be configured to high concentration pyrodextrin solution, then add alkali lye low temperature
High-speed stirred, pH to 7.3 is adjusted, obtain the pyrodextrin solution that alkalizes；
Step 5, alpha-amylase is added in calcium chloride solution, enzyme mixation is obtained after then stirring；
Step 6, enzyme mixation is slowly added dropwise into alkalization pyrodextrin solution, microwave reaction 6h, the microwave that then heats up is anti-
15min is answered, resistant maltodextrin crude product is obtained after natural cooling；
Step 7, resistant maltodextrin crude product is subjected to activated carbon decolorizing and ion exchange resin desalination, it is most dry through spraying afterwards
Dry obtained resistant maltodextrin.
The addition of water in the step 1 is the 12% of maltodextrin quality, and the stirring uses mechanical agitation, stirring
Speed is 2300r/min.
The power of sealing microwave reaction in the step 2 is 35W, and temperature is 125 DEG C.
Quick cooling in the step 2 is cooled down using low temperature nitrogen, and the temperature of the low temperature nitrogen is -5 DEG C.
The pressure of vacuum distillation in the step 3 is 45% with air pressure, and temperature is 95 DEG C.
The concentration of high concentration pyrodextrin solution in the step 4 is 45%, and the temperature of the alkali lye is 15 DEG C, described to stir
It is 4500r/min to mix speed, and the decompression uses sodium hydroxide solution of the concentration for 1.2mol/L.
The concentration of calcium chloride solution in the step 5 is 7g/L, and the concentration of the alpha-amylase is 14g/L, described to stir
It is 1800r/min to mix speed.
The addition of alpha-amylase in the step 6 is the 6% of maltodextrin quality, and the enzyme mixation is slowly added dropwise
Speed is 15mL/min, and the power of the microwave reaction is 350W, and temperature is 110 DEG C.
The temperature of heating microwave reaction in the step 6 is 145 DEG C, power 500W；The heating microwave reaction is adopted
With gradient microwave reaction, gradient timetable 2min, interval time 5min.
Embodiment 6
A kind of preparation method of resistant maltodextrin, it is characterised in that：The preparation method comprises the following steps：
Step 1, maltodextrin is put into reactor, adds a small amount of water, be uniformly mixing to obtain thick maltodextrin；
Step 2, thick maltodextrin is carried out sealing microwave reaction 2h, stands 35min, be quickly cooled to room temperature, obtain
To fragmentation maltodextrin；
Step 3, fragmentation maltodextrin is put into be evaporated under reduced pressure in kettle and be evaporated under reduced pressure to pyrodextrin is formed, naturally cooled to
Room temperature；
Step 4, it will be added in pyrodextrin in deionized water and be configured to high concentration pyrodextrin solution, then add alkali lye low temperature
High-speed stirred, pH to 7.3 is adjusted, obtain the pyrodextrin solution that alkalizes；
Step 5, alpha-amylase is added in calcium chloride solution, enzyme mixation is obtained after then stirring；
Step 6, enzyme mixation is slowly added dropwise into alkalization pyrodextrin solution, microwave reaction 6h, the microwave that then heats up is anti-
15min is answered, resistant maltodextrin crude product is obtained after natural cooling；
Step 7, resistant maltodextrin crude product is subjected to activated carbon decolorizing and ion exchange resin desalination, it is most dry through spraying afterwards
Dry obtained resistant maltodextrin.
The addition of water in the step 1 is the 12% of maltodextrin quality, and the stirring uses mechanical agitation, stirring
Speed is 2300r/min.
The power of sealing microwave reaction in the step 2 is 35W, and temperature is 125 DEG C.
Quick cooling in the step 2 is cooled down using low temperature nitrogen, and the temperature of the low temperature nitrogen is -5 DEG C.
The pressure of vacuum distillation in the step 3 is 45% with air pressure, and temperature is 95 DEG C.
The concentration of high concentration pyrodextrin solution in the step 4 is 45%, and the temperature of the alkali lye is 15 DEG C, described to stir
It is 4500r/min to mix speed, and the decompression uses sodium hydroxide solution of the concentration for 1.2mol/L.
The concentration of calcium chloride solution in the step 5 is 7g/L, and the concentration of the alpha-amylase is 14g/L, described to stir
It is 1800r/min to mix speed.
The addition of alpha-amylase in the step 6 is the 6% of maltodextrin quality, and the enzyme mixation is slowly added dropwise
Speed is 15mL/min, and the power of the microwave reaction is 350W, and temperature is 110 DEG C.
The temperature of heating microwave reaction in the step 6 is 135 DEG C, power 350W；The heating microwave reaction is adopted
With gradient microwave reaction, gradient timetable 2min, interval time 4min.
The performance test of resistant maltodextrin
In summary, the present invention has advantages below：
1. glucose content is few in resistant maltodextrin product prepared by the present invention, dietary fiber content is high, solves production
The problem of product yield is low, and the reaction time is long, the product color of gained is shallow, broad range of applicability.
2. maltodextrin is formed fragmentation by the present invention by the way of microwave is sealed, stand and quickly cool down, by shakiness
Fixed valence link fracture, forms fragmentation maltodextrin, while also solve the problems, such as that maltodextrin is easily reunited.
3. maltodextrin is converted into pyrodextrin by the present invention by the way of being evaporated under reduced pressure, stable and uniform can not only be formed
Conversion, while controllability is strong, and speed is fast.
4. alpha-amylase is dissolved in ionic calcium soln by the present invention, catalysis of the calcium ion to amylase is made full use of to make
With forming good promotion catalytic solution, during being slowly added dropwise, keep promotion of the calcium ion to alpha-amylase, solve simultaneously
Determine the problem of calcium ion can not effectively facilitate during being added separately to.
5. the present invention promotes means using microwave reaction as interior molecules, the alpha-amylase promoted with calcium ion mutually promotees
Enter, play the purpose for accelerating reaction effect, while also increase reaction depth.
It is understood that above with respect to the specific descriptions of the present invention, it is merely to illustrate the present invention and is not limited to this
Technical scheme described by inventive embodiments.It will be understood by those within the art that still the present invention can be carried out
Modification or equivalent substitution, to reach identical technique effect；As long as meet use needs, all protection scope of the present invention it
It is interior.
Claims (10)
- A kind of 1. preparation method of resistant maltodextrin, it is characterised in that：The preparation method comprises the following steps：Step 1, maltodextrin is put into reactor, adds a small amount of water, be uniformly mixing to obtain thick maltodextrin；Step 2, thick maltodextrin is carried out sealing microwave reaction 1-3h, stands 20-40min, be quickly cooled to room temperature, obtain To fragmentation maltodextrin；Step 3, fragmentation maltodextrin is put into be evaporated under reduced pressure in kettle and be evaporated under reduced pressure to pyrodextrin is formed, naturally cool to room Temperature；Step 4, it will be added in pyrodextrin in deionized water and be configured to high concentration pyrodextrin solution, then add alkali lye low-temperature and high-speed Stirring, pH to 7-8 is adjusted, obtain the pyrodextrin solution that alkalizes；Step 5, alpha-amylase is added in calcium chloride solution, enzyme mixation is obtained after then stirring；Step 6, enzyme mixation is slowly added dropwise into alkalization pyrodextrin solution, microwave reaction 5-8h, then heat up microwave reaction 10-30min, resistant maltodextrin crude product is obtained after natural cooling；Step 7, resistant maltodextrin crude product is subjected to activated carbon decolorizing and ion exchange resin desalination, last spray-dried system Obtain resistant maltodextrin.
- A kind of 2. preparation method of resistant maltodextrin according to claim 1, it is characterised in that：In the step 1 The addition of water is the 10-15% of maltodextrin quality, and the stirring uses mechanical agitation, mixing speed 2000-3000r/ min。
- A kind of 3. preparation method of resistant maltodextrin according to claim 1, it is characterised in that：In the step 2 The power of sealing microwave reaction is 20-50W, and temperature is 120-150 DEG C.
- A kind of 4. preparation method of resistant maltodextrin according to claim 1, it is characterised in that：In the step 2 Quick cooling is cooled down using low temperature nitrogen, and the temperature of the low temperature nitrogen is -10-0 DEG C.
- A kind of 5. preparation method of resistant maltodextrin according to claim 1, it is characterised in that：In the step 3 The pressure of vacuum distillation is the 30-50% with air pressure, and temperature is 80-100 DEG C.
- A kind of 6. preparation method of resistant maltodextrin according to claim 1, it is characterised in that：In the step 4 The concentration of high concentration pyrodextrin solution is 40-60%, and the temperature of the alkali lye is 10-20 DEG C, and the mixing speed is 4000- 6000r/min, the decompression use sodium hydroxide solution of the concentration for 0.1-1.5mol/L.
- A kind of 7. preparation method of resistant maltodextrin according to claim 1, it is characterised in that：In the step 5 The concentration of calcium chloride solution is 4-8g/L, and the concentration of the alpha-amylase is 10-15g/L, and the mixing speed is 1500- 2000r/min。
- A kind of 8. preparation method of resistant maltodextrin according to claim 1, it is characterised in that：In the step 6 The addition of alpha-amylase is the 5-10% of maltodextrin quality, and it is 5-20mL/min that speed, which is slowly added dropwise, in the enzyme mixation, The power of the microwave reaction is 300-600W, and temperature is 110-120 DEG C.
- A kind of 9. preparation method of resistant maltodextrin according to claim 1, it is characterised in that：In the step 6 The temperature of heating microwave reaction is 120-150 DEG C, power 200-600W.
- A kind of 10. preparation method of resistant maltodextrin according to claim 9, it is characterised in that：The heating microwave Reaction uses gradient microwave reaction, gradient timetable 1-2min, interval time 3-5min.
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| CN110724718A (en) * | 2019-12-02 | 2020-01-24 | 保龄宝生物股份有限公司 | Method for preparing resistant dextrin by using microwaves |
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