CN1079434C - Solidification process for preparing malt amylin - Google Patents
Solidification process for preparing malt amylin Download PDFInfo
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- CN1079434C CN1079434C CN99124955A CN99124955A CN1079434C CN 1079434 C CN1079434 C CN 1079434C CN 99124955 A CN99124955 A CN 99124955A CN 99124955 A CN99124955 A CN 99124955A CN 1079434 C CN1079434 C CN 1079434C
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- CN
- China
- Prior art keywords
- isoamylase
- starchy material
- present
- maltodextrin
- dian fenmei
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 102000036770 Islet Amyloid Polypeptide Human genes 0.000 title 1
- 108010041872 Islet Amyloid Polypeptide Proteins 0.000 title 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title 1
- 238000007711 solidification Methods 0.000 title 1
- 230000008023 solidification Effects 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 17
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 14
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 14
- 108010028688 Isoamylase Proteins 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000005516 engineering process Methods 0.000 claims abstract description 6
- 239000007790 solid phase Substances 0.000 claims abstract description 6
- 238000006243 chemical reaction Methods 0.000 claims abstract description 5
- 229920002245 Dextrose equivalent Polymers 0.000 claims description 11
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 102000004139 alpha-Amylases Human genes 0.000 abstract 2
- 108090000637 alpha-Amylases Proteins 0.000 abstract 2
- 229940024171 alpha-amylase Drugs 0.000 abstract 2
- 238000005259 measurement Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000002994 raw material Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000004043 trisaccharides Chemical class 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
Images
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- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The present invention belongs to a method for preparing maltodextrin, which mainly solves the insufficiency such as the loss of nutrient components, high DE value contents and large investment existing in the prior liquefying technology. The present invention comprises raw starch materials and alpha-amylase. The present invention is characterized in that isoamylase is also contained and has the technology that firstly, the alpha-amylase and the isoamylase dissolved in water are mixed with raw starch materials; then, a pH value is adjusted to 6.0; in the mode of adding instantaneous pressure, solid phase conversion is carried out at the temperature of 102 DEG C to 108 DEG C; after the measurement shows that the DE value contents reach an index, the mixture is crushed; finally, a finished product is obtained by packing. The technology of the present invention is capable of improving the quality of the finished product and reduces investment.
Description
The invention belongs to the preparation method of maltodextrin, specifically adopt curing process, utilize α-Dian Fenmei and isoamylase to produce the method for maltodextrin from starchy material.
Maltodextrin is one of basic material of foodstuffs industry, the known method of producing maltodextrin is a liquefaction process, there is following deficiency: 1,, therefore nutrition contained in the raw material (as protein, fat etc.) can be lost (about more than 90%) in a large number after conversion because liquefaction process must filter; 2, because the usage quantity of α-Dian Fenmei big (being generally 40-80 units/gram starchy material), dextrose equivalent value (also the claiming the DE value) content (by weight) higher (10～20%) that causes resulting maltodextrin, trisaccharide maltose to the content (by weight) of Fructus Hordei Germinatus seven sugar reduces (accounting for below 80%) relatively, viscosity lower (below 100CP), make and be applied on the food, denseness is lower, and palatability is relatively poor; 3, because liquefaction process long flow path (mainly containing eight procedures) makes investment in fixed assets bigger, being unfavorable for reducing the cost of product, is example to produce 2000 tons per year, and the investment in fixed assets of required equipment and auxiliary facility is 2,000,000 yuans.
The purpose of this invention is to provide the method for the curing process production maltodextrin that a kind of operational path is short, investment is little, this technology can keep the original nutrition in the raw material not lose substantially, and the dextrose equivalent value content of resulting maltodextrin is lower, and viscosity is higher.
The present invention includes starchy material and α-Dian Fenmei, and isoamylase.
The present invention adopts following technology to realize:
Earlier α-Dian Fenmei soluble in water and isoamylase are mixed with starchy material, then pH value is transferred to 6.0 backs and under 102 ℃～108 ℃, carry out the solid phase conversion by the mode controlled temperature that adds instantaneous pressure, measure and to pulverize after dextrose equivalent value content reaches the requirement index, pack at last and get product.
The consumption of above-mentioned α-Dian Fenmei and isoamylase is respectively 20 units/gram starchy materials and 50 units/gram. starchy material, the consumption of water is that 10% (weight) is calculated by itself and the mixed total water content of starchy material, said solid phase invert point is 105 ℃, dextrose equivalent value require index be content in 2～6% (weight), the granularity after the pulverizing is 100 orders～200 orders.
The present invention adopts curing process to produce maltodextrin, has following advantage: 1, owing to do not need to filter operation, therefore can keep the original nutrition in the raw material not lose (keeping more than 90% by weight) substantially; 2, with α-Dian Fenmei and isoamylase and with transforming, utilize the α-Dian Fenmeishuixie amylose starch, the sweet key of the α of amylopectin and relevant polysaccharide thereof-1.4 glucose, isoamylase hydrolysis amylopectin, glycogen, the debranching factor of the 1.6 α-key of some branch's dextrin and oligosaccharide molecule, thereby reduce the consumption of α-Dian Fenmei, make the viscosity of finished product be difficult for descending, reducing power does not increase (dextrose equivalent value of the fast more finished product of reducing power increase is high more) substantially, help finished product characteristic and increase and reduce dextrose equivalent value, also just because dextrose equivalent value content (by weight) lower (2～6%), make trisaccharide maltose to the content (by weight) of Fructus Hordei Germinatus seven sugar in the product increase (accounting for more than 90%) relatively, viscosity higher (about 1000CP), therefore, be applied on the food, can improve denseness and palatability; 3, curing process flow process of the present invention mainly contains four procedures, and operational path is compared greatly than liquefaction process and shortened, and the investment in fixed assets of required equipment and auxiliary facility only is 500,000 yuans (are example to produce 2000 tons per year), helps reducing production costs.
Adopt the effect of curing process of the present invention and traditional liquefaction process relatively to see the following form:
| Item compared | Liquefaction process | Curing process | Brief description |
| Dextrose equivalent value content (%) | ≤ 10,15,20 | ≤ 2,4,6 | It is many more that the DE value tends to few characteristic more |
| Viscosity (CP) | ≤ 100 | 〉=1000 | Viscosity is high more, and the application product denseness is good more |
| Moisture absorption (%) | 60-78 | ≤ 35 | Moisture absorption is low more, and the application product quality guaranteed period is long more. |
| Nutrition keeps | Almost do not have | More than 90% (weight) | Curing process is without filtration, so original nutrition keeps |
| Investment in fixed assets (ten thousand yuans) (2000 tons/year is example) | 200 | 50 | The fixed capital input is few more, and the investment repayment phase is short more, and economic benefit is remarkable more |
Accompanying drawing is a process flow diagram of the present invention.
Further specify embodiment below in conjunction with accompanying drawing:
Starchy material adopts 1000 gram early rices, surveying its water content is 8% (weight) (if should be dried in 10% greater than 10%), respectively the isoamylase of the α-Dian Fenmei of 20,000 units and 50,000 units is dissolved in the water of 20ml the back mixes with early rice by usage ratio, then pH value is transferred to 6.0, adopt spray regime to add the instantaneous pressure controlled temperature and under 102 ℃～108 ℃, carry out solid phase conversion (the best is 105 ℃), adopting with Fehling measured in solution dextrose equivalent value content is to be crushed to 100 orders～200 orders after 2～6% (weight), packs and promptly obtains the maltodextrin finished product.
Starchy material equally all can obtain maltodextrin if the employing wheat again by above-mentioned explained hereafter, as if the employing corn, then needs to press above-mentioned explained hereafter again after elder generation's peeling and the pulverizing after then need removing the peel earlier.
Claims (2)
1, a kind of curing process is produced the method for maltodextrin, comprise starchy material and α-Dian Fenmei, it is characterized in that isoamylase in addition, its technology is for mixing α-Dian Fenmei soluble in water and isoamylase earlier with starchy material, then pH value is transferred to 6.0 backs and under 102 ℃～108 ℃, carry out the solid phase conversion by the mode controlled temperature that adds instantaneous pressure, measure and pulverize after dextrose equivalent value content reaches the requirement index, pack at last and promptly obtain finished product.
2, the method for producing maltodextrin by the described a kind of curing process of claim 1, the consumption that it is characterized in that said α-Dian Fenmei and isoamylase is respectively 20 units/gram. starchy material and 50 units/gram. and starchy material, the consumption of water mixes the back total water content by it with starchy material be that 10% (weight) is calculated, said solid phase invert point is 105 ℃, dextrose equivalent value require index be content in 2～6% (weight), the granularity after the pulverizing is 100 orders～200 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99124955A CN1079434C (en) | 1999-12-31 | 1999-12-31 | Solidification process for preparing malt amylin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99124955A CN1079434C (en) | 1999-12-31 | 1999-12-31 | Solidification process for preparing malt amylin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1261076A CN1261076A (en) | 2000-07-26 |
| CN1079434C true CN1079434C (en) | 2002-02-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99124955A Expired - Fee Related CN1079434C (en) | 1999-12-31 | 1999-12-31 | Solidification process for preparing malt amylin |
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| Country | Link |
|---|---|
| CN (1) | CN1079434C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112725312B (en) * | 2021-01-25 | 2023-06-30 | 浙江大学 | Preparation method of complex enzyme and resistant dextrin |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52130977A (en) * | 1976-04-22 | 1977-11-02 | Oriental Yeast Co Ltd | Preparation of baker.s yeast with excellent flavor |
| CN86102356A (en) * | 1986-04-01 | 1987-10-21 | 江西上饶地区食品厂 | Technological process of preparing high content of maltose from rice |
| CN1038308A (en) * | 1989-03-15 | 1989-12-27 | 杨建修 | Enzymatic hydrolysis process dextrin |
| JPH0242997A (en) * | 1988-04-26 | 1990-02-13 | Towa Kasei Kogyo Kk | Method for producing powdered maltose and powdered maltitol |
| JPH04158795A (en) * | 1990-10-19 | 1992-06-01 | Towa Kasei Kogyo Kk | Production of high-purity maltose |
| JPH04271793A (en) * | 1991-02-26 | 1992-09-28 | Nippon Shokuhin Kako Co Ltd | Production of highly pure maltose aqueous solution |
| US5312739A (en) * | 1992-05-28 | 1994-05-17 | National Science Council | Production of high-maltose syrup and high-protein byproduct from materials that contain starch and protein by enzymatic process |
| US5462864A (en) * | 1988-10-28 | 1995-10-31 | Towa Chemical Industry Co., Ltd. | Manufacturing method of high purity maltose and its reduced product |
| CN1200375A (en) * | 1997-05-23 | 1998-12-02 | 上海海鸥酿造公司饴糖厂 | Process for prodn. of moltose |
-
1999
- 1999-12-31 CN CN99124955A patent/CN1079434C/en not_active Expired - Fee Related
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52130977A (en) * | 1976-04-22 | 1977-11-02 | Oriental Yeast Co Ltd | Preparation of baker.s yeast with excellent flavor |
| CN86102356A (en) * | 1986-04-01 | 1987-10-21 | 江西上饶地区食品厂 | Technological process of preparing high content of maltose from rice |
| JPH0242997A (en) * | 1988-04-26 | 1990-02-13 | Towa Kasei Kogyo Kk | Method for producing powdered maltose and powdered maltitol |
| US5462864A (en) * | 1988-10-28 | 1995-10-31 | Towa Chemical Industry Co., Ltd. | Manufacturing method of high purity maltose and its reduced product |
| CN1038308A (en) * | 1989-03-15 | 1989-12-27 | 杨建修 | Enzymatic hydrolysis process dextrin |
| JPH04158795A (en) * | 1990-10-19 | 1992-06-01 | Towa Kasei Kogyo Kk | Production of high-purity maltose |
| JPH04271793A (en) * | 1991-02-26 | 1992-09-28 | Nippon Shokuhin Kako Co Ltd | Production of highly pure maltose aqueous solution |
| US5312739A (en) * | 1992-05-28 | 1994-05-17 | National Science Council | Production of high-maltose syrup and high-protein byproduct from materials that contain starch and protein by enzymatic process |
| CN1200375A (en) * | 1997-05-23 | 1998-12-02 | 上海海鸥酿造公司饴糖厂 | Process for prodn. of moltose |
Non-Patent Citations (1)
| Title |
|---|
| 陕西粮油科技，1994年19卷4期 1994.1.1 麦芽糊精的酶法生产与应用，宋启光 * |
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| Publication number | Publication date |
|---|---|
| CN1261076A (en) | 2000-07-26 |
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