阅读说明：本技术 一种麦芽糊精及其生产工艺和应用 (Maltodextrin and production process and application thereof ) 是由 赵春德 常书强 康玉民 王东升 刘元龙 于 2019-11-05 设计创作，主要内容包括：本发明涉及麦芽糊精技术领域,具体涉及一种麦芽糊精及其生产工艺和应用,所述麦芽糊精的生产工艺依次包括调浆、液化、糖化、过滤、脱色、离子交换、除菌、蒸发和干燥步骤,所述应用为在制备营养型糖浆上的应用。本发明解决了DE值不稳定的问题,使麦芽糊精的DE值分布更加集中,稳定性提高,产品的溶解性、色度、微量元素控制方面更加稳定,可满足婴幼儿食品、功能性食品等高端食品加工需要。(The invention relates to the technical field of maltodextrin, in particular to maltodextrin and a production process and application thereof. The invention solves the problem of unstable DE value, makes the DE value distribution of maltodextrin more concentrated, improves the stability, makes the solubility, chromaticity and trace element control of the product more stable, and can meet the processing requirements of high-end foods such as infant food, functional food and the like.)

1. The production process of maltodextrin is characterized by sequentially comprising the steps of size mixing, liquefying, saccharifying, filtering, decoloring, ion exchange, sterilizing, evaporating and drying.

2. The process for producing maltodextrin as claimed in claim 1, wherein said process comprises the following steps:

(1) size mixing: preparing starch slurry by adopting starch and water, wherein the mass percent of the starch in the starch slurry is 30-40%;

(2) liquefying, namely adding α -amylase into the starch slurry, and performing jet liquefaction to obtain a liquefied liquid;

(3) saccharification: inactivating enzyme of the liquefied solution, cooling, adding complex enzyme preparation, and standing;

(4) and (3) filtering: filtering the saccharified liquid by adopting a rotary drum filtering technology;

(5) and (3) decoloring: decoloring by using activated carbon;

(6) ion exchange: performing ion exchange by using strong acid cation-weak base anion-strong acid cation exchange resin to remove metal salt and pigment;

(7) and (3) degerming: filtering and sterilizing by adopting a 0.45-micron organic membrane;

(8) and (3) evaporation: evaporating and concentrating the sterilized saccharified solution by adopting an MVR technology to obtain colorless, transparent and viscous maltodextrin;

(9) and (3) drying: and (3) drying at high temperature in vacuum to obtain the maltodextrin with the water content less than or equal to 3%.

3. The process according to claim 2, wherein in step (1), the starch slurry contains 37% by weight of starch.

4. The process according to claim 2, wherein in the step (2), the pH value of the starch slurry is adjusted to 7.0, α -amylase is added into the starch slurry, the temperature is raised to 90 ℃, the starch slurry is uniformly stirred, a low-pressure injector with gas is adopted, the material pressure is 0.3MPa, two times of injection liquefaction are carried out, the first injection temperature is 105 ℃, and the second injection temperature is 145 ℃.

5. The process for producing maltodextrin as claimed in claim 2, wherein the step (3) comprises inactivating enzyme in the liquefied solution, cooling to 50 ℃, adjusting pH to 5.5, adding a complex enzyme preparation comprising β -amylase and fungal amylase, standing for 36h, and then heating again to inactivate enzyme, wherein the addition amount of the complex enzyme preparation is 0.1-1.5 kg/tds.

6. The process for producing maltodextrin as claimed in claim 5, wherein in the step (3), the amount of the complex enzyme preparation is 0.5 kg/tds.

7. The process for producing maltodextrin as claimed in claim 5, wherein the mass ratio of α -amylase, β -amylase and fungal amylase is (0.5-3.0): (0.1-1.0).

8. The process for producing maltodextrin according to claim 7, wherein the mass ratio of α -amylase, β -amylase and fungal amylase is 1.0: 0.5: 0.5.

9. A maltodextrin produced by the process according to any one of claims 1 to 8.

10. Use of a maltodextrin obtained by the process according to any one of claims 1 to 8 for the preparation of a nutritional syrup.

Technical Field

The invention relates to the technical field of maltodextrin, and in particular relates to maltodextrin and a production process and application thereof.

Background

Maltodextrin (MD) is prepared from various starches as raw materials by enzymatic process with low-degree controlled hydrolytic conversion, purification and drying. According to the difference of DE values, the maltodextrin can be divided into MD10, MD15 and MD20, wherein the DE value directly influences the functional properties of the product, and the current domestic maltodextrin manufacturers have great defects in the production of low-DE value maltodextrin, mainly show that the DE value range of the product is overlarge, and the content of the DE value dextrin in a specific cell is insufficient, so that the domestic low-DE value maltodextrin is limited to be used in the high-end food fields such as infant food, functional food and the like.

Therefore, it is necessary to provide a maltodextrin production process which can improve the product quality and meet the requirements of high-end markets.

Disclosure of Invention

Aiming at the technical problems that the quality of maltodextrin with low DE value is unstable, the DE value range of the product is overlarge, the content of the dextrin with the DE value in a specific cell is insufficient, and the use in the field of high-end food is limited in the prior art, the invention provides the maltodextrin and the production process and the application thereof, solves the problem that the DE value is unstable, the DE value distribution is more concentrated, the stability of the maltodextrin is improved, the dissolubility, the chromaticity and the trace element control of the product are more stable, and the processing requirements of high-end food such as infant food, functional food and the like can be met.

In a first aspect, the present invention provides a process for producing maltodextrin, which comprises the steps of size mixing, liquefaction, saccharification, filtration, decolorization, ion exchange, sterilization, evaporation and drying in sequence.

Further, the production process specifically comprises the following steps:

(1) size mixing: preparing starch slurry by adopting starch and water, wherein the mass percent of the starch in the starch slurry is 30-40%, and the preferable mass percent is 37%;

(2) liquefying, namely adding α -amylase into the starch slurry, and performing jet liquefaction to obtain a liquefied liquid;

(3) saccharification: inactivating enzyme of the liquefied solution, cooling, adding complex enzyme preparation, and standing;

(4) and (3) filtering: filtering the saccharified liquid by adopting a rotary drum filtering technology;

(5) and (3) decoloring: decoloring by using activated carbon;

(6) ion exchange: performing ion exchange by using strong acid cation-weak base anion-strong acid cation exchange resin to remove metal salt and pigment;

(7) and (3) degerming: filtering and sterilizing by adopting a 0.45-micron organic membrane;

(8) and (3) evaporation: evaporating and concentrating the sterilized saccharified solution by adopting an MVR technology to obtain colorless, transparent and viscous maltodextrin;

(9) and (3) drying: and (3) drying at high temperature in vacuum to obtain the maltodextrin with the water content less than or equal to 3%.

Further, the step (2) is that the pH value of the starch slurry is adjusted to 7.0, α -amylase is added into the starch slurry, the temperature is raised to 90 ℃, the starch slurry is uniformly stirred, a material-carrying gas low-pressure ejector is adopted, the material pressure is 0.3MPa, two-time ejection liquefaction is carried out, the first ejection temperature is 105 ℃, and the second ejection temperature is 145 ℃.

Further, the step (3) is that the liquefied liquid is cooled to 50 ℃ after enzyme deactivation, the pH value is adjusted to 5.5, a complex enzyme preparation containing β -amylase and fungal amylase is added, standing is carried out for 36 hours, then temperature is raised again for enzyme deactivation, and the addition amount of the complex enzyme preparation is 0.1-1.5 kg/tds, preferably 0.5 kg/tds.

Furthermore, the mass ratio of the α -amylase, the β -amylase and the fungal amylase is (0.5-3.0): (0.1-1.0), and preferably 1.0: 0.5: 0.5.

In a second aspect, the invention provides a maltodextrin prepared by the production process.

In a third aspect, the invention provides an application of the maltodextrin prepared by the production process in preparing nutritional syrup.

The invention provides a production process of maltodextrin, which has the advantages that,

(1) α -amylase is added during liquefaction, and after liquefaction, a compound enzyme preparation of β -amylase and fungal amylase is added again, so that the distribution of hydrolysis components in a specific DE value range is improved;

(2) the advanced injection liquefaction technology is adopted, so that the liquefaction is more uniform and thorough;

(3) the conventional plate-frame filtration method is broken through, the rotary drum filtration technology is adopted, the filtration efficiency is improved, the protein content in dextrin is reduced, the filtration is more thorough, and the risk of pollution caused by the contact of the product and the outside is reduced;

(4) removing impurities such as metal salt, pigment and the like in the dextrin by adopting an ion exchange technology;

(5) most maltodextrin manufacturers do not have a sterilization process, and the invention adopts a 0.45 mu m organic membrane for filtration sterilization to ensure that the later stage of the product realizes strict microorganism indexes;

(6) by adopting the MVR evaporation technology, the retention time of the materials in the equipment is short, and the whole evaporation concentration process is maintained at a relatively low temperature due to the negative pressure state, so that the component change can be effectively avoided, the production energy consumption can be reduced, and the production cost can be reduced.

In addition, the maltodextrin prepared by the method of the invention also has the following advantages:

(1) the DE value is between 3.0 and 4.5, and the distribution is more concentrated;

(2) the solubility, the chromaticity and the trace elements of the product are controlled more stably, and the high-end food processing requirements of infant food, functional food and the like can be met;

(3) the product stability is improved.

Detailed Description

In order to make those skilled in the art better understand the technical solutions in the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.