Maltodextrin raw material

麥芽糊精也稱水溶性糊精或酶法糊精。它是以各類淀粉作原料，經(jīng)酶法工藝低程度控制水解轉(zhuǎn)化，提純，干燥而成。其原料是含淀粉質(zhì)的玉米，大米等，也可以是精制淀粉，如玉米淀粉，小麥淀粉，木薯淀粉等。主要成分為糊精并含有多聚糖、四糖或四糖以上的低聚糖，還含少量的麥芽糖和葡萄糖。

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.

麥芽糊精性質(zhì)

Maltodextrin properties

白色粉末或顆粒，微吸水，無(wú)甜味或略有甜味，有營(yíng)養(yǎng)價(jià)值。易溶于水或易分散于水中，也可是澄清至渾濁的水溶液。以D-葡萄糖為結(jié)構(gòu)單位，以α-1，4鍵相聚合而成的多糖。熔點(diǎn)約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).

麥芽糊精特性

Maltodextrin properties

流動(dòng)性良好，無(wú)異昧。幾乎沒(méi)有甜度。溶解性能良好。有適度的粘度，耐熬性強(qiáng)，不易褐變。吸濕性低，不易結(jié)團(tuán)。有較好的載體作用，是各種甜昧劑、香味劑、填充劑等的優(yōu)良載體。有很好的乳化作用和增稠效果。有促進(jìn)產(chǎn)品成型和改善產(chǎn)品組織結(jié)構(gòu)的作用。成膜性能好，既能防止產(chǎn)品變形又能改善產(chǎn)品外觀。極易被人體吸收，特別適宜作病人和嬰幼兒食品的基礎(chǔ)原料。對(duì)食品飲料的泡沫有良好的穩(wěn)定效果。對(duì)結(jié)晶性糖具有抑制晶體析出的作用，有顯著的“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.

麥芽糊精生產(chǎn)工藝

Maltodextrin production process

麥芽糊精系列產(chǎn)品均以淀粉為原料，經(jīng)酶法工藝控制水解轉(zhuǎn)化而成。淀粉是由許多葡萄糖分子聚合而成的碳水化合物；它的分子結(jié)構(gòu)中大部分是以。α—(1，4)鍵連接，少量是以α—(1，6)鍵連接。利用耐高溫α—淀粉酶對(duì)淀粉的催化水解具有高度的專一性，即只能按照一定的方式水解一定種類和一定部位的葡萄糖苷鍵的特別性能，僅水解淀粉，不分解蛋白質(zhì)、纖維素等。所以麥芽糊精是以玉米、大米等為原料，經(jīng)酶法控制水解液化、脫色、過(guò)濾、離子交換、真空濃縮及噴霧干燥而成。其視密度在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.

酶法工藝生產(chǎn)的麥芽糊精與酸法工藝生產(chǎn)的麥芽糊精的最大區(qū)別在不會(huì)析出長(zhǎng)鏈直鏈淀粉成分，故不會(huì)產(chǎn)生白色沉淀物，從而大大提高了麥芽糊精的商品價(jià)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.

酶法麥芽糊精放在水中，下沉很快，落在水底中，并能逐漸往上返，同時(shí)漸漸溶解，其溶解度略低于砂糖，但水化力較強(qiáng)。一旦吸收水分后，保持水分的能力較強(qiáng)。這是麥芽糊精的一個(gè)重要特性，在使用中常常會(huì)利用這一特性。

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.

我國(guó)各地生產(chǎn)的麥芽糊精系列產(chǎn)品，均以玉米，大米等為直接原料，酶法工藝生產(chǎn)的。麥芽糊精廣泛應(yīng)用在糖果、麥乳精、果茶、奶粉、冰淇淋、飲料、罐頭及其他食品中，它是各類食品的填充料和增稠劑。

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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