Maltodextrin, also known as enzymatic dextrin or water-soluble dextrin, is a novel low-sweet, low-calorie, high-nutrient food raw material. It is based on starch or corn, potato and other starchy agricultural products. A type of pure carbohydrate that is converted between starch and sugar has a glucose value (hereinafter referred to as DE value) of less than 20 and contains only a large amount of polysaccharide. 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 acid enzymatic method is better, but it is not suitable for directly using starchy raw materials (such as corn and potato), and the enzymatic process is most suitable. The production process is: starch → pulping → first liquefaction → high temperature enzyme→ second liquefaction→ de-enzymatic decolorization→filtration→ion exchange→concentration→spray drying→product.
The technical points are as follows:
(1) Starch pulping and gelatinization Because the crystal structure of starch granules is more resistant to the action of enzymes, the enzyme can not be directly applied to starch, so the starch is first adjusted to 30-32% starch milk with hot water, and It is fully swelled and gelatinized. At the same time, the pH is adjusted to 6.2-6.4, and 0.5-1.0% calcium chloride is added to increase the heat resistance of the amylase.
(2) Conversion (liquefaction) This is the key process for the production of maltodextrin, because maltodextrin is a low-conversion starch product, the DE value is controlled between 10-20, the viscosity is higher, if the liquefaction control is not good, it will be given The process brings many difficulties, resulting in low yield and poor product quality. To this end, the starch is first liquefied with alpha-amylase to a DE value of 2-5, and rapidly heated to 140 ° C, so that protein impurities are condensed, cooled to 88-90 ° C, and then added to the required DE value, so The conversion fluid has good filtration properties.
(3) Refinement
1 Filtration: The precipitate in the above-mentioned conversion liquid is filtered by a filter press, and generally diatomaceous earth or the like can be used as a filter aid to accelerate the filtration speed. This process removes impurities such as fibers, proteinaceous materials, and lipids to obtain a clear filtrate.
2 Decolorization: The filtrate is purified by activated carbon. The amount of activated carbon is about 0.5% of the dry matter of the filtrate. The decolorization ability of activated carbon in the range of pH 4-6 is basically the same. At lower pH, the decolorizing sugar liquid is heated and colored. The increase is small, so the bleaching operation can be adjusted to a pH of 4.5-5.0. The decolorization temperature is generally 80 ° C for 30 minutes.
3 Deviation: In order to further improve the quality of the product, the salt is removed by ion exchange resin.
(4) Evaporation (concentration) In a vacuum evaporation can, a standard evaporation can be used for initial steaming or direct concentration to 76% concentrate.
(5) Spray drying A preferred method is to heat the purified maltodextrin initial evaporation concentrate to 110 ° C through a heat exchanger, and spray it into the drying chamber through a nozzle with a high pressure pump to contact hot air at 150-200 ° C. Drying to a moisture content of 3% or less gives a white powder which is easily soluble in water and has high transparency.
(6) The finished product packaging can be packed in double-layer food plastic bags or double-layer kraft paper bags with moisture-proof layers.
The hydrolysis process of maltodextrin makes the starch molecules from large to small, and is actually a mixture of maltose, fructose, dextrin and the like. Since the ratio of dextrin is large and the glucose value is relatively lowered, it has a weak sweet taste, a strong thickening property, and a small fermentability. Therefore, maltodextrin has the following characteristics: good solubility, soluble in water, so it can be used as a thickener in beverages to improve the viscosity of the beverage; low hygroscopicity, especially in the production of powdery, granular solid beverages (including Flavored soup) is not easy to absorb moisture, not easy to agglomerate; weak in reducing sugar, can reduce browning during food processing; good fluidity, convenient storage, easy to mix evenly; good film formation and foam stability, can be given The food has certain shape and viscosity, and can inhibit the crystallization of sugar; it has strong digestion and absorption, and is suitable for patients, infants and athletes. It is suitable for low-heat therapeutic foods for patients with coronary heart disease, obesity and sclerosis.
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