阅读说明：本技术 一种新型麦芽糊精的制备方法 (Preparation method of novel maltodextrin ) 是由 高磊 于 2019-11-11 设计创作，主要内容包括：本发明公开了一种新型麦芽糊精的制备方法,具体按照以下步骤实施：取玉米淀粉；加入去离子水,玉米淀粉与去离子水质量比为1:4-7,搅拌均匀,得到均值态玉米糊；加入酸碱调节剂,调节PH至6.0-7.0；向步骤3得到的溶液中加入α-高温淀粉酶,α-高温淀粉酶与玉米淀粉质量比为1：4-6,搅拌并加热至60-80℃；向溶液中加入盐酸调节pH值至2.5-3.5,5min后,加入酸碱调节剂调节pH值至中性,静止,滤出上清液,即得到麦芽糊精乳；将麦芽糊精乳蒸馏、干燥、冷却、粉碎,即得麦芽糊精。本发明的方法能够保留麦芽糊精中的营养成分,操作简单、制造成本低,周期短,适合大规模制备,具有较好的市场前景。(The invention discloses a preparation method of novel maltodextrin, which is implemented according to the following steps: taking corn starch; adding deionized water, wherein the mass ratio of the corn starch to the deionized water is 1:4-7, and uniformly stirring to obtain mean value state corn paste; adding an acid-base regulator to regulate the pH value to 6.0-7.0; adding alpha-high temperature amylase into the solution obtained in the step 3, wherein the mass ratio of the alpha-high temperature amylase to the corn starch is 1: 4-6, stirring and heating to 60-80 ℃; adding hydrochloric acid into the solution to adjust pH to 2.5-3.5, adding acid-base regulator to adjust pH to neutral after 5min, standing, and filtering to obtain supernatant to obtain malt dextrin emulsion; distilling maltodextrin milk, drying, cooling, and pulverizing to obtain maltodextrin. The method can keep the nutrient components in the maltodextrin, has simple operation, low manufacturing cost and short period, is suitable for large-scale preparation, and has better market prospect.)

1. A preparation method of novel maltodextrin is characterized by comprising the following steps:

step 1, taking corn starch, and pretreating the corn starch to obtain corn starch with uniform particles;

step 2, adding deionized water into the corn starch with uniform particles, wherein the mass ratio of the corn starch to the deionized water is 1:4-7, and uniformly stirring to obtain mean value state corn paste;

step 3, adding an acid-base regulator into the average value state corn paste, and regulating the pH value to 6.0-7.0;

and 4, adding alpha-high temperature amylase into the solution obtained in the step 3, wherein the mass ratio of the alpha-high temperature amylase to the corn starch is 1: 4-6, stirring and heating to 60-80 ℃;

step 5, adding hydrochloric acid into the solution obtained in the step 4 to adjust the pH value to 2.5-3.5, adding an acid-base regulator to adjust the pH value to be neutral after 5min, standing for 20-30min, and filtering out supernatant to obtain the malt dextrin milk;

and 6, distilling, drying, cooling and crushing the maltodextrin milk to obtain the maltodextrin.

2. The method for preparing novel maltodextrin according to claim 1, wherein the specific process of the corn starch pretreatment in the step 1 is as follows: drying corn starch, and sieving with 60-80 mesh sieve.

3. The method for preparing a novel maltodextrin as claimed in claim 1, wherein said pH adjusting agent in step 3 is diluted hydrochloric acid with a concentration of 10-15%.

4. The method for preparing a novel maltodextrin according to claim 1, wherein the pH adjusting agent in step 5 is a sodium hydroxide solution with a concentration of 10-15%.

Technical Field

The invention belongs to the technical field of extraction of edible ingredients in plants, and relates to a preparation method of novel maltodextrin.

Background

Maltodextrins are starch hydrolysates with DE values less than 20. It is a nutritive polysaccharide with low cost, smooth taste and no taste, and is between starch and starch sugar. Maltodextrins are generally mixtures of various DE values. It may be a white powder or a concentrated liquid.

Maltodextrin is widely used in candy, malted milk, fruit tea, milk powder, ice cream, beverage, can and other food, and is a filling material and a blending agent for various foods. However, most of the existing methods for preparing maltodextrin have expensive equipment, which results in high manufacturing cost.

Disclosure of Invention

The invention aims to provide a preparation method of novel maltodextrin, which solves the problem of high cost of preparing maltodextrin in the prior art.

The technical scheme adopted by the invention is that the preparation method of the novel maltodextrin is implemented according to the following steps:

step 1, taking corn starch, and pretreating the corn starch to obtain corn starch with uniform particles;

step 2, adding deionized water into the corn starch with uniform particles, wherein the mass ratio of the corn starch to the deionized water is 1:4-7, and uniformly stirring to obtain mean value state corn paste;

step 3, adding an acid-base regulator into the average value state corn paste, and regulating the pH value to 6.0-7.0;

and 4, adding alpha-high temperature amylase into the solution obtained in the step 3, wherein the mass ratio of the alpha-high temperature amylase to the corn starch is 1: 4-6, stirring and heating to 60-80 ℃;

step 5, adding hydrochloric acid into the solution obtained in the step 4 to adjust the pH value to 2.5-3.5, adding an acid-base regulator to adjust the pH value to be neutral after 5min, standing for 20-30min, and filtering out supernatant to obtain the malt dextrin milk;

and 6, distilling, drying, cooling and crushing the maltodextrin milk to obtain the maltodextrin.

The invention is also characterized in that:

the corn starch pretreatment in the step 1 comprises the following specific processes: drying corn starch, and sieving with 60-80 mesh sieve.

In the step 3, the acid-base regulator is dilute hydrochloric acid with the concentration of 10-15%.

In the step 5, the acid-base regulator is a sodium hydroxide solution with the concentration of 10-15%.

The invention has the beneficial effects that:

the preparation method of the novel maltodextrin can keep the nutrient components in the maltodextrin, is simple to operate, low in manufacturing cost and short in period, is suitable for large-scale preparation, and has a good market prospect.

Detailed Description

The present invention will be described in detail with reference to the following embodiments.

The preparation method of the novel maltodextrin is implemented according to the following steps:

step 1, taking corn starch, and pretreating the corn starch to obtain corn starch with uniform particles;

the corn starch pretreatment comprises the following specific steps: drying corn starch, and sieving with 60-80 mesh sieve.

Step 2, adding deionized water into the corn starch with uniform particles, wherein the mass ratio of the corn starch to the deionized water is 1:4-7, and uniformly stirring to obtain mean value state corn paste;

step 3, adding 10-15% of dilute hydrochloric acid into the average value state corn paste, and adjusting the pH value to 6.0-7.0;

and 4, adding alpha-high temperature amylase into the solution obtained in the step 3, wherein the mass ratio of the alpha-high temperature amylase to the corn starch is 1: 4-6, stirring and heating to 60-80 ℃;

step 5, adding hydrochloric acid into the solution obtained in the step 4 to adjust the pH value to 2.5-3.5, after 5min, adding a sodium hydroxide solution with the concentration of 10-15% to adjust the pH value to be neutral, standing for 20-30min, and filtering out supernatant to obtain malt paste essence milk;

and 6, distilling, drying, cooling and crushing the maltodextrin milk to obtain the maltodextrin.