CN107723321A - The method that ultrasonic wave added prepares maltodextrin - Google Patents
The method that ultrasonic wave added prepares maltodextrin Download PDFInfo
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- CN107723321A CN107723321A CN201711047256.8A CN201711047256A CN107723321A CN 107723321 A CN107723321 A CN 107723321A CN 201711047256 A CN201711047256 A CN 201711047256A CN 107723321 A CN107723321 A CN 107723321A
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- maltodextrin
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- 229920002774 Maltodextrin Polymers 0.000 title claims abstract description 29
- 239000005913 Maltodextrin Substances 0.000 title claims abstract description 29
- 229940035034 maltodextrin Drugs 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 26
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 55
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 39
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 39
- 102000004190 Enzymes Human genes 0.000 claims abstract description 31
- 108090000790 Enzymes Proteins 0.000 claims abstract description 31
- 229940088598 enzyme Drugs 0.000 claims abstract description 31
- 230000009849 deactivation Effects 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 239000002253 acid Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 238000000227 grinding Methods 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 15
- 230000007062 hydrolysis Effects 0.000 claims abstract description 14
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 239000012153 distilled water Substances 0.000 claims abstract description 10
- 238000009413 insulation Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 239000006228 supernatant Substances 0.000 claims abstract description 10
- 238000003801 milling Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 229940111205 diastase Drugs 0.000 claims description 9
- 230000003301 hydrolyzing effect Effects 0.000 claims description 9
- 239000003643 water by type Substances 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 239000000945 filler Substances 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 9
- 239000004382 Amylase Substances 0.000 abstract description 6
- 102000013142 Amylases Human genes 0.000 abstract description 6
- 108010065511 Amylases Proteins 0.000 abstract description 6
- 235000019418 amylase Nutrition 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 238000002525 ultrasonication Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
- 108090000637 alpha-Amylases Proteins 0.000 abstract 1
- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 16
- 229920002472 Starch Polymers 0.000 description 12
- 239000008107 starch Substances 0.000 description 12
- 235000019698 starch Nutrition 0.000 description 12
- 238000005119 centrifugation Methods 0.000 description 7
- 238000005303 weighing Methods 0.000 description 7
- 238000000498 ball milling Methods 0.000 description 6
- 229920001353 Dextrin Polymers 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000019425 dextrin Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 210000000170 cell membrane Anatomy 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 229920002245 Dextrose equivalent Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000002101 lytic effect Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
A kind of method for preparing maltodextrin with ultrasonic wave added the invention discloses tapioca, first by tapioca ball mill grinding, the powder after grinding is weighed, and is added distilled water stirring and is sized mixing；Then salt acid for adjusting pH is coordinated by sodium hydroxide solution；CaCl is added into the feed liquid mixed up2Solution, heating, uses supersound process；Medium temperature alpha amylase, insulation hydrolysis are added after processing in water bath with thermostatic control；Salt acid for adjusting pH value is added in liquefier after hydrolysis and carries out enzyme deactivation；Liquefier after enzyme deactivation adds sodium hydroxide solution and adjusts pH value to neutrality, after liquefier cooling, is separated with centrifuge, takes supernatant, surveys DE values.The method that ultrasonic wave added provided by the invention prepares maltodextrin, be the advantage is that, both mechanical lapping and ultrasonication are combined, the efficiency that tapioca prepares maltodextrin is greatly improved, can also reduce the usage amount of amylase, it is easy to operate, cost is lower, more friendly to environment.
Description
Technical field
The present invention relates to chemical industry food field, more particularly to a kind of tapioca to prepare the side of maltodextrin with ultrasonic wave added
Method.
Background technology
Cassava is one of three big potato class of the world, and in south China subtropical zone, cassava is to be only second to rice, sweet potato, sweet
The fifth-largest crop of sugarcane and corn.In recent years, China's Cassava industry have developed rapidly, and the 90% of national cassava output concentrates on extensively
East and Guangxi, have preliminarily formed the advantage distribution of industry.Cassava has good comprehensive utilization value, widely used, industry
Chain length, economic benefit is higher, has stronger competitive advantage.Fresh sweet potato content of starch in cassava is higher than sweet potato and potato, because
This is widely used in the fields such as fermentation ethanol, starch processed.
Maltodextrin is also known as enzyme process dextrin or water-soluble dextrin, is a kind of low sugariness, low in calories, high-nutrition food raw material,
Using the starchiness such as starch or corn, potato class agricultural product as raw material, hydrolyzed through acid system or enzyme process low degree, obtained dextrose equivalent
The product of (vehicle economy value) below 20%, it is dextrin and the degree of polymerization of the degree of polymerization more than 10 below 10 that it, which is mainly formed,
Oligosaccharide.Maltodextrin physicochemical property is unique, cost is low, wide material sources, is the starch deep processed product of high added value, has wide
Wealthy application prospect, for example, maltodextrin can be used as fat substitute, maltodextrin can play the work of thick stabilization in ice cream
With.
, the deficiencies such as reaction efficiency is not high, protease utilization rate is low easily be present, so as to cause in the enzymatic isolation method of current starch
The problems such as the reaction time is long, the consumption of enzyme is big, its lytic activity is low.
Therefore, those skilled in the art is directed to exploitation one kind using tapioca as raw material, after ball milling pretreatment, makes
The method that maltodextrin is prepared with ultrasonic wave added, by the processing of mechanochemistry, improve the efficiency that enzyme process reacts.
The content of the invention
In view of the drawbacks described above of prior art, the technical problems to be solved by the invention are to use mechanical chemical technique,
Including ball milling and ultrasonication, the enzyme process reaction efficiency of maltodextrin is improved.
To achieve the above object, the invention provides a kind of method that ultrasonic wave added prepares maltodextrin, including following step
Suddenly：
(1) tapioca is taken, is weighed after drying, with ball mill grinding, abrading-ball is 3 with tapioca mass ratio:1, rotating speed
Control is in 400-600r/min, milling time 20-40min；
(2) powder after grinding is weighed, and it is 1 to add distilled water allotment solid-to-liquid ratio:3~1:6, stir the 10-15min that sizes mixing；
(3) farinaceous size mixed up through step (2), pH to 6.0 is adjusted, pH value can be molten by 0.1mol/L sodium hydroxides
Liquid coordinates 0.1mol/L hydrochloric acid to be realized to adjust；
(4) CaCl equivalent to raw material weight 0.1% is added in the feed liquid mixed up through step (3)2Solution, it is heated to 90
DEG C, use supersound process 40min；
(5) 10-40U/g mesophilicα-diastase, insulation hydrolysis 20-30min are added in 90 DEG C of waters bath with thermostatic control；
(6) salt acid for adjusting pH value is added in the liquefier after hydrolyzing to 1.6-2 progress enzyme deactivations, time 2-3min；
(7) liquefier after enzyme deactivation adds sodium hydroxide solution and adjusts pH value to neutrality, after liquefier cooling, uses centrifuge
20min is separated, takes supernatant, surveys DE values.
Further, the rotating speed of ball mill is 450r/min, milling time 20min.
Further, ball mill is planetary ball mill.
Further, ultrasonic frequency is 60-80kHz, ultrasonic power 1kW.
Further, liquefier is warming up to 80-100 DEG C of holding 5-10min by step (6) again after also including destroy the enzyme treatment.
Further, the rotating speed of centrifuge is 3000-4000r/min.
Present invention also offers wheat made from preparing the method for maltodextrin according to above-mentioned tapioca with ultrasonic wave added
Bud dextrin.
Invention further discloses above-mentioned maltodextrin to be applied to food filler and thickener.
Beneficial effects of the present invention are：
(1) pretreatment of the invention uses ball mill grinding, and result is to break the cell membrane in powder granule, improves effective
The recovery rate of composition, decline the diffusional resistance of amylase, diffusing easily into makes Starch Hydrolysis in starch molecule, so as to improve
Amylorrhexis efficiency, enzymolysis time greatly shorten compared with conventional method；
(2) the use of ultrasonication is using the physically or chemically reagentia in power ultrasonic modulation system, because of it
The effect such as cavitation can be produced in liquid system, shear, be stirred vigorously and there is ripple with prominent dispersion effect, ultrasonic wave
The dynamic double attribute with energy, caused strong impact ripple can improve chemical reaction velocity with microjet, promote macromolecular drop
Solution, so as to further shorten enzymolysis time；
(3) 2 points of combinations, greatly improve the efficiency that tapioca prepares maltodextrin, can also reduce amylase more than
Usage amount, part chemical treating process is substituted by physics mode, it is more friendly to environment.
Design, concrete structure and the caused technique effect of the present invention are described further below with reference to embodiment,
To be fully understood from the purpose of the present invention, feature and effect.
Embodiment
Embodiment 1
(1) tapioca is taken, is ground after weighing with planetary ball mill, abrading-ball is 3 with tapioca mass ratio:1, rotating speed control
System is in 400r/min, milling time 40min；
(2) powder after grinding is weighed, and it is 1 to add distilled water allotment solid-to-liquid ratio:3, stir the 15min that sizes mixing；
(3) in the farinaceous size mixed up, 0.1mol/L salt acid for adjusting pH is coordinated extremely by 0.1mol/L sodium hydroxide solutions
6.0；
(4) CaCl equivalent to raw material weight 0.1% is added in the feed liquid mixed up through step (3)2Solution, it is heated to 90
DEG C, using 40min is ultrasonically treated, ultrasonic frequency is 60kHz, ultrasonic power 1kW；
(5) 10U/g mesophilicα-diastase, insulation hydrolysis 30min are added in 90 DEG C of waters bath with thermostatic control；
(6) salt acid for adjusting pH value is added in the liquefier after hydrolyzing to 1.6 progress enzyme deactivations, time 3min；
(7) liquefier after enzyme deactivation adds sodium hydroxide solution and adjusts pH value to neutrality, after liquefier cooling, uses centrifuge
20min is separated, the rotating speed of centrifuge is 3000r/min, and supernatant is taken after centrifugation, and it is 7.65% to survey DE values.
Embodiment 2
(1) tapioca is taken, is ground after weighing with planetary ball mill, abrading-ball is 3 with tapioca mass ratio:1, rotating speed control
System is in 600r/min, milling time 20min；
(2) powder after grinding is weighed, and it is 1 to add distilled water allotment solid-to-liquid ratio:6, stir the 10min that sizes mixing；
(3) 0.1mol/L salt acid for adjusting pH is coordinated toward in the farinaceous size mixed up, passing through 0.1mol/L sodium hydroxide solutions
To 6.0；
(4) CaCl equivalent to raw material weight 0.1% is added in the feed liquid mixed up through step (3)2Solution, it is heated to 90
DEG C, using 40min is ultrasonically treated, ultrasonic frequency is 80kHz, ultrasonic power 1kW；
(5) 40U/g mesophilicα-diastase, insulation hydrolysis 20min are added in 90 DEG C of waters bath with thermostatic control；
(6) salt acid for adjusting pH value is added in the liquefier after hydrolyzing to 2 progress enzyme deactivations, time 2min；
(7) liquefier after enzyme deactivation adds sodium hydroxide solution and adjusts pH value to neutrality, after liquefier cooling, uses centrifuge
20min is separated, the rotating speed of centrifuge is 4000r/min, and supernatant is taken after centrifugation, and it is 8.61% to survey DE values.
Embodiment 3
(1) tapioca is taken, is ground after weighing with planetary ball mill, abrading-ball is 3 with tapioca mass ratio:1, rotating speed control
System is in 500r/min, milling time 30min；
(2) powder after grinding is weighed, and it is 1 to add distilled water allotment solid-to-liquid ratio:4, stir the 12min that sizes mixing；
(3) 0.1mol/L salt acid for adjusting pH is coordinated toward in the farinaceous size mixed up, passing through 0.1mol/L sodium hydroxide solutions
To 6.0；
(4) CaCl equivalent to raw material weight 0.1% is added in the feed liquid mixed up through step (3)2Solution, it is heated to 90
DEG C, using 40min is ultrasonically treated, ultrasonic frequency is 70kHz, ultrasonic power 1kW；
(5) 30U/g mesophilicα-diastase, insulation hydrolysis 25min are added in 90 DEG C of waters bath with thermostatic control；
(6) salt acid for adjusting pH value is added in the liquefier after hydrolyzing to 1.8 progress enzyme deactivations, time 2min；
(7) liquefier after enzyme deactivation adds sodium hydroxide solution and adjusts pH value to neutrality, after liquefier cooling, uses centrifuge
20min is separated, the rotating speed of centrifuge is 3500r/min, and supernatant is taken after centrifugation, and it is 8.07% to survey DE values.
Embodiment 4
(1) tapioca is taken, is ground after weighing with planetary ball mill, abrading-ball is 3 with tapioca mass ratio:1, rotating speed control
System is in 550r/min, milling time 20min；
(2) powder after grinding is weighed, and it is 1 to add distilled water allotment solid-to-liquid ratio:4, stir the 15min that sizes mixing；
(3) 0.1mol/L salt acid for adjusting pH is coordinated toward in the farinaceous size mixed up, passing through 0.1mol/L sodium hydroxide solutions
To 6.0；
(4) CaCl equivalent to raw material weight 0.1% is added in the feed liquid mixed up through step (3)2Solution, it is heated to 90
DEG C, using 40min is ultrasonically treated, ultrasonic frequency is 60kHz, ultrasonic power 1kW；
(5) 10U/g mesophilicα-diastase, insulation hydrolysis 20min are added in 90 DEG C of waters bath with thermostatic control；
(6) salt acid for adjusting pH value is added in the liquefier after hydrolyzing and carries out enzyme deactivations, time 2min, after destroy the enzyme treatment to 2
Liquefier is warming up to 80 DEG C of holding 10min again；
(7) liquefier after enzyme deactivation adds sodium hydroxide solution and adjusts pH value to neutrality, after liquefier cooling, uses centrifuge
20min is separated, the rotating speed of centrifuge is 3000r/min, and supernatant is taken after centrifugation, and it is 8.23% to survey DE values.
Embodiment 5
(1) tapioca is taken, is ground after weighing with planetary ball mill, abrading-ball is 3 with tapioca mass ratio:1, rotating speed control
System is in 550r/min, milling time 40min；
(2) powder after grinding is weighed, and it is 1 to add distilled water allotment solid-to-liquid ratio:4, stir the 15min that sizes mixing；
(3) 0.1mol/L salt acid for adjusting pH is coordinated toward in the farinaceous size mixed up, passing through 0.1mol/L sodium hydroxide solutions
To 6.0；
(4) CaCl equivalent to raw material weight 0.1% is added in the feed liquid mixed up through step (3)2Solution, it is heated to 90
DEG C, using 40min is ultrasonically treated, ultrasonic frequency is 70kHz, ultrasonic power 1kW；
(5) 10U/g mesophilicα-diastase, insulation hydrolysis 30min are added in 90 DEG C of waters bath with thermostatic control；
(6) salt acid for adjusting pH value is added in the liquefier after hydrolyzing to 2 progress enzyme deactivations, time 2min；
(7) liquefier after enzyme deactivation adds sodium hydroxide solution and adjusts pH value to neutrality, after liquefier cooling, uses centrifuge
20min is separated, the rotating speed of centrifuge is 3000r/min, and supernatant is taken after centrifugation, and it is 7.89% to survey DE values.
Embodiment 6
(1) tapioca is taken, is ground after weighing with planetary ball mill, abrading-ball is 3 with tapioca mass ratio:1, rotating speed control
System is in 550r/min, milling time 20min；
(2) powder after grinding is weighed, and it is 1 to add distilled water allotment solid-to-liquid ratio:4, stir the 15min that sizes mixing；
(3) 0.1mol/L salt acid for adjusting pH is coordinated toward in the farinaceous size mixed up, passing through 0.1mol/L sodium hydroxide solutions
To 6.0；
(4) CaCl equivalent to raw material weight 0.1% is added in the feed liquid mixed up through step (3)2Solution, it is heated to 90
DEG C, using 40min is ultrasonically treated, ultrasonic frequency is 80kHz, ultrasonic power 1kW；
(5) 25U/g mesophilicα-diastase, insulation hydrolysis 30min are added in 90 DEG C of waters bath with thermostatic control；
(6) salt acid for adjusting pH value is added in the liquefier after hydrolyzing to 2 progress enzyme deactivations, time 2min；
(7) liquefier after enzyme deactivation adds sodium hydroxide solution and adjusts pH value to neutrality, after liquefier cooling, uses centrifuge
20min is separated, the rotating speed of centrifuge is 3000r/min, and supernatant is taken after centrifugation, and it is 8.82% to survey DE values.
Embodiment 7
(1) tapioca is taken, is ground after weighing with planetary ball mill, abrading-ball is 3 with tapioca mass ratio:1, rotating speed control
System is in 550r/min, milling time 20min；
(2) powder after grinding is weighed, and it is 1 to add distilled water allotment solid-to-liquid ratio:4, stir the 15min that sizes mixing；
(3) 0.1mol/L salt acid for adjusting pH is coordinated toward in the farinaceous size mixed up, passing through 0.1mol/L sodium hydroxide solutions
To 6.0；
(4) CaCl equivalent to raw material weight 0.1% is added in the feed liquid mixed up through step (3)2Solution, it is heated to 90
DEG C, using 40min is ultrasonically treated, ultrasonic frequency is 80kHz, ultrasonic power 1kW；
(5) 25U/g mesophilicα-diastase, insulation hydrolysis 30min are added in 90 DEG C of waters bath with thermostatic control；
(6) salt acid for adjusting pH value is added in the liquefier after hydrolyzing and carries out enzyme deactivations, time 2min, after destroy the enzyme treatment to 2
Liquefier is warming up to 100 DEG C of holding 5min again；
(7) liquefier after enzyme deactivation adds sodium hydroxide solution and adjusts pH value to neutrality, after liquefier cooling, uses centrifuge
20min is separated, the rotating speed of centrifuge is 3000r/min, and supernatant is taken after centrifugation, and it is 8.78% to survey DE values.
Embodiment interpretation of result
A. rotational speed of ball-mill factor：
It is single that influence of the drum's speed of rotation to the particle shape of tapioca is observed, as a result for：
Tapioca starch is pre-processed by ball mill, can make that powder is finer and smoother, and particle is smaller, rotating speed from 400 to
550r/min is gradually lifted, it is seen that this refinement trend steps up, and because the result of ball milling is to break cell membrane, improves effective
The recovery rate of composition, decline the diffusional resistance of amylase, diffuse easily into starch molecule, make Starch Hydrolysis, so as to improve
Amylorrhexis efficiency, enzymolysis time greatly shorten compared with conventional method；
Drum's speed of rotation is brought up to after 550r/min, finds to start to engender particle agglomeration in powder, this and ball milling
Excessive velocities, surface energy raising after energy makes powder tinyization is provided enough in given milling time and reconfigured, after reunion,
Amylorrhexis efficiency is impacted；
To sum up, under the experiment condition of the present invention, optimal ball milling speed is using 550r/min as reference.
B. the influence of milling time, supersonic frequency, enzymatic hydrolysis condition to the final DE values of acquisition：
Comprehensive mechanical chemistry processing of the present invention and ferment treatment, in the fixation of 550r/min drum'ss speed of rotation, ultrasonic power 1kW
Under the conditions of, pass through orthogonal test, it is determined that the appropriate process conditions of preferable maltodextrin are prepared, it is as shown in the table.
According to the above results, it can be deduced that A1B3C2D3For best of breed, therefore embodiment 6 and embodiment 7 are in given ball milling
Under the conditions of machine rotating speed, ultrasonic power etc., optimization variables are employed, the final DE values of obtained product are ideal.
Embodiment 7 continues to heat up liquefier destroy the enzyme treatment to ensure the thorough of enzyme deactivation, and final DE values also with embodiment
6 is very close, it is believed that and a preferred embodiment.
The method that ultrasonic assistant provided by the invention prepares maltodextrin, its advantage are：(1) pre- place of the invention
Reason uses ball mill grinding, and result is to break the cell membrane in powder granule, improves the recovery rate of active ingredient, makes amylase
Diffusional resistance declines, and diffusing easily into makes Starch Hydrolysis in starch molecule, so as to improve amylorrhexis efficiency, enzymolysis time compared with
Conventional method greatly shortens；(2) in ultrasonication, caused strong impact ripple can improve chemical reaction speed with microjet
Degree, promote macromolecules degradation, so as to further shorten enzymolysis time；(3) 2 points of combinations more than, tapioca preparation is greatly improved
The efficiency of maltodextrin, the usage amount of amylase can be also reduced, part chemical treating process be substituted by physics mode, to ring
Border is more friendly.
Preferred embodiment of the invention described in detail above.It should be appreciated that one of ordinary skill in the art without
Creative work can is needed to make many modifications and variations according to the design of the present invention.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical scheme, all should be in the protection domain being defined in the patent claims.
Claims (8)
1. a kind of method that ultrasonic wave added prepares maltodextrin, it is characterised in that comprise the following steps：
(1) tapioca is taken, is weighed after drying, with ball mill grinding, abrading-ball is 3 with tapioca mass ratio:1, rotating speed control
In 400-600r/min, milling time 20-40min；
(2) powder after grinding is weighed, and it is 1 to add distilled water allotment solid-to-liquid ratio:3~1:6, stir the 10-15min that sizes mixing；
(3) farinaceous size mixed up through step (2), pH to 6.0 is adjusted；
(4) CaCl equivalent to raw material weight 0.1% is added in the feed liquid mixed up through step (3)2Solution, 90 DEG C are heated to, used
It is ultrasonically treated 40min；
(5) 10-40U/g mesophilicα-diastase, insulation hydrolysis 20-30min are added in 90 DEG C of waters bath with thermostatic control；
(6) salt acid for adjusting pH value is added in the liquefier after hydrolyzing to 1.6-2 progress enzyme deactivations, time 2-3min；
(7) liquefier after enzyme deactivation adds sodium hydroxide solution and adjusts pH value to neutrality, after liquefier cooling, is separated with centrifuge
20min, supernatant is taken, survey DE values.
2. the method that ultrasonic wave added as claimed in claim 1 prepares maltodextrin, it is characterised in that the grinding of the ball mill
Time is 20min.
3. the method that tapioca as claimed in claim 1 prepares maltodextrin with ultrasonic wave added, it is characterised in that the ball
Grinding machine is planetary ball mill.
4. the method that tapioca as claimed in claim 1 prepares maltodextrin with ultrasonic wave added, it is characterised in that described super
The frequency of sound is 60-80kHz, power 1kW.
5. the method that tapioca as claimed in claim 1 prepares maltodextrin with ultrasonic wave added, it is characterised in that step
(6) it is additionally included in after the enzyme deactivation and the liquefier is warming up to 80-100 DEG C of holding 5-10min again.
6. the method that tapioca as claimed in claim 1 prepares maltodextrin with ultrasonic wave added, it is characterised in that it is described from
The rotating speed of scheming is 3000-4000r/min.
7. the method for preparing maltodextrin with ultrasonic wave added according to the tapioca described in any one in claim 1-6 is made
Maltodextrin.
8. maltodextrin as claimed in claim 7, the maltodextrin is applied to food filler and thickener.
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| US20110305768A1 (en) * | 2008-07-01 | 2011-12-15 | The Johns Hopkins University | Quick-dissolving oral thin film for targeted delivery of therapeutic agents |
| CN102605024A (en) * | 2011-12-20 | 2012-07-25 | 江南大学 | Preparation method of esterified maltodextrins |
| CN106616918A (en) * | 2016-12-11 | 2017-05-10 | 闫博文 | Preparation method of amphiphilic maltodextrin |
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