CN1079434C

CN1079434C - Solidification process for preparing malt amylin

Info

Publication number: CN1079434C
Application number: CN99124955A
Authority: CN
Inventors: 卢少安
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-12-31
Filing date: 1999-12-31
Publication date: 2002-02-20
Anticipated expiration: 2019-12-31
Also published as: CN1261076A

Abstract

The present invention belongs to a method for preparing maltodextrin, which mainly solves the insufficiency such as the loss of nutrient components, high DE value contents and large investment existing in the prior liquefying technology. The present invention comprises raw starch materials and alpha-amylase. The present invention is characterized in that isoamylase is also contained and has the technology that firstly, the alpha-amylase and the isoamylase dissolved in water are mixed with raw starch materials; then, a pH value is adjusted to 6.0; in the mode of adding instantaneous pressure, solid phase conversion is carried out at the temperature of 102 DEG C to 108 DEG C; after the measurement shows that the DE value contents reach an index, the mixture is crushed; finally, a finished product is obtained by packing. The technology of the present invention is capable of improving the quality of the finished product and reduces investment.

Description

Curing process is produced the method for maltodextrin

The invention belongs to the preparation method of maltodextrin, specifically adopt curing process, utilize α-Dian Fenmei and isoamylase to produce the method for maltodextrin from starchy material.

Maltodextrin is one of basic material of foodstuffs industry, the known method of producing maltodextrin is a liquefaction process, there is following deficiency: 1,, therefore nutrition contained in the raw material (as protein, fat etc.) can be lost (about more than 90%) in a large number after conversion because liquefaction process must filter; 2, because the usage quantity of α-Dian Fenmei big (being generally 40-80 units/gram starchy material), dextrose equivalent value (also the claiming the DE value) content (by weight) higher (10～20%) that causes resulting maltodextrin, trisaccharide maltose to the content (by weight) of Fructus Hordei Germinatus seven sugar reduces (accounting for below 80%) relatively, viscosity lower (below 100CP), make and be applied on the food, denseness is lower, and palatability is relatively poor; 3, because liquefaction process long flow path (mainly containing eight procedures) makes investment in fixed assets bigger, being unfavorable for reducing the cost of product, is example to produce 2000 tons per year, and the investment in fixed assets of required equipment and auxiliary facility is 2,000,000 yuans.

The purpose of this invention is to provide the method for the curing process production maltodextrin that a kind of operational path is short, investment is little, this technology can keep the original nutrition in the raw material not lose substantially, and the dextrose equivalent value content of resulting maltodextrin is lower, and viscosity is higher.

The present invention includes starchy material and α-Dian Fenmei, and isoamylase.

The present invention adopts following technology to realize:

Earlier α-Dian Fenmei soluble in water and isoamylase are mixed with starchy material, then pH value is transferred to 6.0 backs and under 102 ℃～108 ℃, carry out the solid phase conversion by the mode controlled temperature that adds instantaneous pressure, measure and to pulverize after dextrose equivalent value content reaches the requirement index, pack at last and get product.

The consumption of above-mentioned α-Dian Fenmei and isoamylase is respectively 20 units/gram starchy materials and 50 units/gram. starchy material, the consumption of water is that 10% (weight) is calculated by itself and the mixed total water content of starchy material, said solid phase invert point is 105 ℃, dextrose equivalent value require index be content in 2～6% (weight), the granularity after the pulverizing is 100 orders～200 orders.

The present invention adopts curing process to produce maltodextrin, has following advantage: 1, owing to do not need to filter operation, therefore can keep the original nutrition in the raw material not lose (keeping more than 90% by weight) substantially; 2, with α-Dian Fenmei and isoamylase and with transforming, utilize the α-Dian Fenmeishuixie amylose starch, the sweet key of the α of amylopectin and relevant polysaccharide thereof-1.4 glucose, isoamylase hydrolysis amylopectin, glycogen, the debranching factor of the 1.6 α-key of some branch's dextrin and oligosaccharide molecule, thereby reduce the consumption of α-Dian Fenmei, make the viscosity of finished product be difficult for descending, reducing power does not increase (dextrose equivalent value of the fast more finished product of reducing power increase is high more) substantially, help finished product characteristic and increase and reduce dextrose equivalent value, also just because dextrose equivalent value content (by weight) lower (2～6%), make trisaccharide maltose to the content (by weight) of Fructus Hordei Germinatus seven sugar in the product increase (accounting for more than 90%) relatively, viscosity higher (about 1000CP), therefore, be applied on the food, can improve denseness and palatability; 3, curing process flow process of the present invention mainly contains four procedures, and operational path is compared greatly than liquefaction process and shortened, and the investment in fixed assets of required equipment and auxiliary facility only is 500,000 yuans (are example to produce 2000 tons per year), helps reducing production costs.

Adopt the effect of curing process of the present invention and traditional liquefaction process relatively to see the following form:

Item compared	Liquefaction process	Curing process	Brief description
Item compared	Liquefaction process	Curing process	Brief description	Dextrose equivalent value content (%)	≤ 10,15,20	≤ 2,4,6	It is many more that the DE value tends to few characteristic more
Viscosity (CP)	≤ 100	〉=1000	Viscosity is high more, and the application product denseness is good more	Dextrose equivalent value content (%)	≤ 10,15,20	≤ 2,4,6
Viscosity (CP)	≤ 100	〉=1000		Moisture absorption (%)	60-78	≤ 35	Moisture absorption is low more, and the application product quality guaranteed period is long more.
Nutrition keeps	Almost do not have	More than 90% (weight)	Curing process is without filtration, so original nutrition keeps	Moisture absorption (%)	60-78	≤ 35
Nutrition keeps	Almost do not have	More than 90% (weight)		Investment in fixed assets (ten thousand yuans) (2000 tons/year is example)	200	50	The fixed capital input is few more, and the investment repayment phase is short more, and economic benefit is remarkable more

Accompanying drawing is a process flow diagram of the present invention.

Further specify embodiment below in conjunction with accompanying drawing:

Starchy material adopts 1000 gram early rices, surveying its water content is 8% (weight) (if should be dried in 10% greater than 10%), respectively the isoamylase of the α-Dian Fenmei of 20,000 units and 50,000 units is dissolved in the water of 20ml the back mixes with early rice by usage ratio, then pH value is transferred to 6.0, adopt spray regime to add the instantaneous pressure controlled temperature and under 102 ℃～108 ℃, carry out solid phase conversion (the best is 105 ℃), adopting with Fehling measured in solution dextrose equivalent value content is to be crushed to 100 orders～200 orders after 2～6% (weight), packs and promptly obtains the maltodextrin finished product.

Starchy material equally all can obtain maltodextrin if the employing wheat again by above-mentioned explained hereafter, as if the employing corn, then needs to press above-mentioned explained hereafter again after elder generation's peeling and the pulverizing after then need removing the peel earlier.

Claims

1, a kind of curing process is produced the method for maltodextrin, comprise starchy material and α-Dian Fenmei, it is characterized in that isoamylase in addition, its technology is for mixing α-Dian Fenmei soluble in water and isoamylase earlier with starchy material, then pH value is transferred to 6.0 backs and under 102 ℃～108 ℃, carry out the solid phase conversion by the mode controlled temperature that adds instantaneous pressure, measure and pulverize after dextrose equivalent value content reaches the requirement index, pack at last and promptly obtain finished product.

2, the method for producing maltodextrin by the described a kind of curing process of claim 1, the consumption that it is characterized in that said α-Dian Fenmei and isoamylase is respectively 20 units/gram. starchy material and 50 units/gram. and starchy material, the consumption of water mixes the back total water content by it with starchy material be that 10% (weight) is calculated, said solid phase invert point is 105 ℃, dextrose equivalent value require index be content in 2～6% (weight), the granularity after the pulverizing is 100 orders～200 orders.