Maltodextrin production process

• Maltodextrin, also known as enzymatic dextrin or water-soluble dextrin, is a novel low-sweetness, low-calorie, high-nutrient food ingredient. Starch-based agricultural products such as starch, corn, and potato are used as raw materials and have low amylase levels. A degree of conversion into a pure carbohydrate between starch and sugar, the glucose value (hereinafter referred to as the DE value) is less than 20, only contains a large number of polysaccharides. The production process of maltodextrin is acid, acid and enzymatic. Among them, the acid method is difficult to filter, the solubility of the product is poor, and the effect of the acid enzyme method is good, but it is not suitable for directly using the starch material (such as corn, potato), and the enzyme method is most suitable. The production process is: starch → pulping → first liquefaction → high temperature inactivation enzyme → second liquefaction → inactivation enzyme bleaching → filtration → ion exchange → concentration → spray drying → product. The main points of the process are as follows: (1) Starch pulping and gelatinization Due to the strong resistance of the crystalline structure of the starch granules to the enzymes, the enzymes can not act on the starch directly, so the starch is first adjusted to 30-32% with hot water. Starch milk, and make it fully absorb water swelling, gelatinization. At the same time, the pH was adjusted to 6.2-6.4 and 0.5-1.0% calcium chloride was added to increase the heat resistance of the amylase. (2) Conversion (liquefaction) This is a key step in the production of maltodextrin, because maltodextrin is a low-starch conversion product. The DE value is controlled between 10-20 and the viscosity is high. If the liquefaction control is not good, it will give The latter process brings many difficulties, resulting in low yields and poor product quality. To do this, first use alpha-amylase to liquefy the starch slurry to a DE value of 2-5, quickly warm up to 140°C, coagulate protein impurities, cool down to 88-90°C, and add enzymes to the required DE value. The conversion solution has good filtration properties. (3) Purification 1 Filtration: The precipitate in the above conversion solution is filtered with a filter press. Diatomaceous earth or the like is generally used as a filter aid to accelerate the filtration rate. This process removes impurities such as fiber, proteinaceous matter, and lipids, resulting in a clear filtrate. 2 Decolorization: The filtrate was purified with activated carbon. The amount of activated carbon was about 0.5% of the dry matter of the filtrate. The decoloring ability of the activated carbon at different pH values ​​was basically the same in the range of pH 4-6. The decolorization sugar solution was heated at a lower pH value. The increase is less, so the decolorization operation can adjust the pH to 4.5-5.0. Decolorization temperature is generally 80 °C, and hold for 30 minutes. 3 Disengagement: In order to further improve product quality, salts are removed with ion exchange resins. (4) Evaporation (concentration) In a vacuum evaporation tank, a standard evaporation tank can be used for initial steaming or direct concentration to 76% concentrate. (5) spray drying a good method is to the purified initial concentration of maltodextrin steam heated by a heat exchanger to 110 °C, high-pressure pump sprayed through the nozzle into the drying chamber and hot air 150-200 °C The contact dried to a moisture content of 3% or less to give a white powder, this product is easily soluble in water and has high transparency. (6) The finished product packaging can be double-layer plastic bags or double-layer kraft paper bags with a moisture barrier. The maltodextrin hydrolysis process causes the starch molecule to change from large to small, and is actually a mixture of maltose, fructose, dextrin, and the like. Due to the large proportion of dextrin, the glucose value is relatively low, so it has a weak sweetness, a strong thickening, and a small fermentability. Therefore, maltodextrin has the following characteristics: It has good solubility and can be dissolved in water, so it can be used as a thickener in beverages to increase the stickiness of beverages; low moisture absorption, especially for the production of powdery, granular solid beverages (including The flavor soup is not easy to absorb moisture, and it is not easy to agglomerate; the reducing sugar is weak, which can reduce the browning during food processing; it has good fluidity, convenient storage, easy mixing; good film formation and foam stability, can be given Food has a certain form and viscosity, and can inhibit the crystallization of sugar; digestion and absorption of strong, suitable for patients, infants, athletes food, suitable for coronary heart disease, obesity, sclerosis and other patients with low-fat foods. (Lu Bin)?

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