RU2259400C1 - Method of preparing dextrin from starch-containing raw material - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: dry starch-containing raw material, e.g. grains and wheat flour, is mixed with dry amylolytic enzyme preparation and resulting mixture is charged into disintegrator to form homogenous mass. Starch contained in the mass is then dextrinized by heating the mass with water to 80-85°C, ageing at that temperature, and cooling.

EFFECT: accelerated preparation of dextrin from any starch-containing material.

1 tbl

Description

The invention relates to methods for producing dextrin from starch-containing raw materials and can be used in starch production, as well as for the needs of the alcohol and food industries.

A known method of producing various dextrins from starch-containing raw materials, in particular corn starch, under the action of amylolytic enzymes, providing for the preparation of a suspension of starch and adjusting its pH to 6.0-6.5 using soda ash, enzymatic liquefaction and dextrinization of starch with vigorous stirring 85 ° C for 1.5 hours, pasteurization of the obtained dextrin with simultaneous inactivation of α-amylase at 140 ° C for 5 min, cooling [Starch and starch products / Ed. Gulyuk N.G. M .: Agropromizdat, 1985, S.149-151]. The method is multi-stage and lengthy, in addition, this method is impossible to obtain dextrin from grain raw materials.

A known method of producing dextrin from wheat grain, providing for the grinding of wheat grain; mixing ground grain with water and an amylolytic enzyme; maintaining the resulting suspension with thorough stirring for 2-2.5 hours at 70-75 ° C, then pasteurizing the resulting product at 95-105 ° C and cooling [Lukerchenko V.N. Water-heat treatment of starchy raw materials in alcohol production at small and medium capacity plants. Food. industry, 1999, N 11, s.66-67]. This method is quite lengthy.

The technical result consists in accelerating the method of obtaining dextrin from various starch-containing raw materials.

This technical result is achieved by the fact that the starch-containing raw materials are mixed with an amylolytic enzyme, the dextrinization process is carried out, followed by cooling of the final product, dextrin, while the dry starting starch-containing raw materials and dry enzyme preparation are used for mixing, and this mixture is fed to a disintegrator for grinding and forming a uniform masses. This mass is mixed with water, dextrinization of starch is carried out when heated to 80-85 ° C, followed by exposure and cooling of the finished final product.

The method is as follows. Grain (rice), wheat flour, prepared starches (corn and potato) are used as the initial starch-containing raw material. The initial starch-containing raw material in dry form is mixed with a dry amylolytic enzyme in an amount of 0.1-1 wt.% And fed to a disintegrator, the blades of which rotate at a frequency of 3000-4000 rpm. As an amylolytic enzyme, the drug Amilosubtilin GZH with an activity of 1000-1500 U / g is used. In the disintegrator, the dry feed of starch-containing raw materials (grain, flour, starches) and the dry amylolytic enzyme are simultaneously crushed and mixed to form a homogeneous mass. The resulting homogeneous mass is mixed with water, heated to 80-85 ° C, maintained at this temperature for 15-30 minutes. At the end of dextrinization, the amylolytic enzyme is inactivated by boiling for 5 minutes. The resulting final product, dextrin, is cooled and used for further saccharification and obtaining starch syrup and glucose syrups. The quality of the final product, dextrin, is evaluated by staining with iodine in an acidic medium: red-violet staining indicates the breakdown of the starch molecule to dextrins with a molar mass of 5-7 thousand D (31-38 glucose residues), and the brown color of the final product to dextrins a mol. mass of 3-4 thousand D (21-25 glucose residues). Thus, in the proposed method, the process of obtaining dextrin is accelerated due to a significant acceleration (4-5 times) of the dextrinization stage.

The method is as follows.

Example 1. Obtaining potato dextrin at different levels of amylolytic enzyme. Choosing the optimal enzyme content.

Dry potato starch (10 g) is thoroughly mixed with a dry amylolytic enzyme in the form of the preparation Amilosubtilin GZH with an activity of 1000-1500 U / g (50 m - 100 mg). Then the resulting mixture is poured with 50 ml of cold distilled water, stirred and the resulting suspension is quickly heated to 80-85 ° C with vigorous stirring. It is held at this temperature for 15 minutes, then boiled for 5 minutes and cooled. Staining with iodine in an acidic medium shows that with an amylosubtiline content of 0.2 wt.%, M. dextrins predominate in the final product. 5-7 thousand D, with the content of Amylosubtilin above 0.5 wt.% - dextrins 3-4 thousand D. The optimal content of amylolytic enzyme is 0.5-1 wt.%. Under these conditions, dextrin is obtained, which, as additionally shown, is subsequently subjected to high-speed saccharification by glucoamylase to starch syrups and glucose syrups.

Example 2. Obtaining corn dextrin using a disintegrator.

Amylosubtilin GXX dry enzyme preparation with an activity of 1000-1500 U / g is added to dry corn starch, while the enzyme content in starch is 1 wt.%, And this mixture is fed to a disintegrator with a blade speed of 3000 rpm. Next, the resulting homogeneous mass is poured with water, this suspension is heated to 80-85 ° C with vigorous stirring, kept for 15 minutes, then boiled for 5 minutes and cooled. Staining with iodine in an acidic medium shows that dextrins with M.m. predominate in the final product. 3-4 thousand D.

Example 3. Obtaining dextrin from various starch-containing raw materials using a disintegrator.

The method is similar to Example 2, only as the source of starch-containing raw materials use rice (grain), wheat flour, potato starch. The content of amylolytic enzyme Amylosubtilin GZH in the feedstock is 1 wt.%. The characteristics of the obtained dextrins are given in the table.

Table The characteristic of the final product is dextrin obtained from various types of starch-containing raw materials. Type of starch-containing raw materials M.m. dextrins in the final product, thousand Dalton The concentration of free glucose in the final product, wt.% Rice (Grain) 4-5 0.09 Wheat flour 5-7 0.06 Corn starch 3-5 0.3 Potato starch 3-5 0.4

As can be seen from the above examples, the proposed method can significantly accelerate (several times) the process of obtaining dextrin from starch-containing raw materials. The resulting final products, dextrins, are easily subjected to further saccharification to starch molasses of a given composition, satisfying the requirements of a wide range of consumers (confectioners, brewers, baby food specialists).

Claims (1)

A method of producing dextrin from starch-containing raw materials, comprising mixing the latter with an amylolytic enzyme, dextrinizing starch and cooling the resulting dextrin, characterized in that dry feedstock and a dry enzyme preparation are used for mixing, and this mixture is fed to a disintegrator to grind and form a homogeneous mass, while starch dextrinization is carried out by mixing this mass with water, heating to 80-85 ° C, followed by exposure and cooling of the finished product.