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麦芽糊精的生产工艺是什么?

来源:http://www.jnjdbc.cn/ 日期:2022-05-24 发布人:guanli
麦芽糊精原料
Maltodextrin raw material
麦芽糊精也称水溶性糊精或酶法糊精。它是以各类淀粉作原料,经酶法工艺低程度控制水解转化,提纯,干燥而成。其原料是含淀粉质的玉米,大米等,也可以是精制淀粉,如玉米淀粉,小麦淀粉,木薯淀粉等。主要成分为糊精并含有多聚糖、四糖或四糖以上的低聚糖,还含少量的麦芽糖和葡萄糖。
Maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is made from all kinds of starch by enzymatic hydrolysis, purification and drying. Its raw materials are starchy corn, rice, etc., or refined starch, such as corn starch, wheat starch, cassava starch, etc. The main component is dextrin and contains polysaccharides, tetrasaccharides or oligosaccharides above tetrasaccharides, as well as a small amount of maltose and glucose.
麦芽糊精性质
Maltodextrin properties
白色粉末或颗粒,微吸水,无甜味或略有甜味,有营养价值。易溶于水或易分散于水中,也可是澄清至浑浊的水溶液。以D-葡萄糖为结构单位,以α-1,4键相聚合而成的多糖。熔点约240℃(分解)。
White powder or granule, slightly absorbent, no sweet taste or slightly sweet taste, with nutritional value. It is easy to dissolve or disperse in water, and it can also be clarified to turbid aqueous solution. D-glucose as the structural unit, and α- 1,4 bond phase polymerized polysaccharide. The melting point is about 240 ℃ (decomposition).
麦芽糊精特性
Maltodextrin properties
流动性良好,无异昧。几乎没有甜度。溶解性能良好。有适度的粘度,耐熬性强,不易褐变。吸湿性低,不易结团。有较好的载体作用,是各种甜昧剂、香味剂、填充剂等的优良载体。有很好的乳化作用和增稠效果。有促进产品成型和改善产品组织结构的作用。成膜性能好,既能防止产品变形又能改善产品外观。极易被人体吸收,特别适宜作病人和婴幼儿食品的基础原料。对食品饮料的泡沫有良好的稳定效果。对结晶性糖具有抑制晶体析出的作用,有显着的“抗砂”、“抗烊”作用和功能。
Good liquidity, no different from ignorance. Almost no sweetness. Good solubility. Moderate viscosity, strong boiling resistance, not easy to browning. Low hygroscopicity, not easy to agglomerate. It has good carrier function and is an excellent carrier for various sweeteners, fragrances, fillers, etc. It has good emulsification and thickening effect. It can promote product forming and improve product organization structure. Good film forming performance, which can prevent product deformation and improve product appearance. It is easy to be absorbed by human body, and is especially suitable to be used as the basic raw material for the food of patients and infants. It has a good stabilizing effect on the foam of food and beverage. It can inhibit the crystallization of crystalline sugar, and has significant "anti sand" and "anti closing" effects and functions.
麦芽糊精生产工艺
Maltodextrin production process
麦芽糊精系列产品均以淀粉为原料,经酶法工艺控制水解转化而成。淀粉是由许多葡萄糖分子聚合而成的碳水化合物;它的分子结构中大部分是以。α—(1,4)键连接,少量是以α—(1,6)键连接。利用耐高温α—淀粉酶对淀粉的催化水解具有高度的专一性,即只能按照一定的方式水解一定种类和一定部位的葡萄糖苷键的特别性能,仅水解淀粉,不分解蛋白质、纤维素等。所以麦芽糊精是以玉米、大米等为原料,经酶法控制水解液化、脱色、过滤、离子交换、真空浓缩及喷雾干燥而成。其视密度在0.5g/CM3以下,遇水易分散溶解。
Maltodextrin series products are made from starch by enzymatic hydrolysis. Starch is a carbohydrate formed by the polymerization of many glucose molecules; Most of its molecular structure is based on. α— (1, 4) key connection, a small amount of α— (1, 6) key connection. Use high temperature resistance α— Amylase is highly specific to the catalytic hydrolysis of starch, that is, it can only hydrolyze certain types and positions of glucoside bonds in a certain way, only hydrolyze starch, and does not decompose protein, cellulose, etc. Therefore, maltodextrin is made from corn and rice by enzymatic hydrolysis, liquefaction, decolorization, filtration, ion exchange, vacuum concentration and spray drying. Its apparent density is below 0.5g/cm3, and it is easy to disperse and dissolve in water.
酶法工艺生产的麦芽糊精与酸法工艺生产的麦芽糊精的最大区别在不会析出长链直链淀粉成分,故不会产生白色沉淀物,从而大大提高了麦芽糊精的商品价值。
The biggest difference between maltodextrin produced by enzymatic process and acid process is that it will not precipitate long chain amylose, so it will not produce white sediment, which greatly improves the commodity value of maltodextrin.
酶法麦芽糊精放在水中,下沉很快,落在水底中,并能逐渐往上返,同时渐渐溶解,其溶解度略低于砂糖,但水化力较强。一旦吸收水分后,保持水分的能力较强。这是麦芽糊精的一个重要特性,在使用中常常会利用这一特性。
When the enzymatic maltodextrin is placed in water, it sinks quickly and falls to the bottom of the water. It can gradually return upward and gradually dissolve at the same time. Its solubility is slightly lower than that of granulated sugar, but its hydration power is strong. Once water is absorbed, it has a strong ability to maintain water. This is an important characteristic of maltodextrin, which is often used in use.
我国各地生产的麦芽糊精系列产品,均以玉米,大米等为直接原料,酶法工艺生产的。麦芽糊精广泛应用在糖果、麦乳精、果茶、奶粉、冰淇淋、饮料、罐头及其他食品中,它是各类食品的填充料和增稠剂。
Maltodextrin series products produced in various parts of China are produced by enzymatic process with corn and rice as direct raw materials. Maltodextrin is widely used in candy, malt milk extract, fruit tea, milk powder, ice cream, beverages, cans and other foods. It is a filler and thickener for all kinds of foods.
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