First, the starch milk is liquefied into a liquefied solution with a DE value of 15% to 20% under the action of a-amylase. The liquefied solution is adjusted to pH and temperature, and saccharification enzyme is added for saccharification. After the saccharification is completed, the DE value is 96. % ~ 98%, and then filter out some insolubles, such as lipids, proteins, etc., and then treat with activated carbon and ion exchange resin to become purified glucose solution. After being purified, the glucose liquid can be isomerized through a reactor equipped with immobilized isomerase to obtain fructose syrup with a fructose content of about 42%. This syrup is then filtered and separated by activated carbon, and then adjusted to pH and concentrated to a concentration of 71% to obtain 42% fructose syrup.
Maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is made of various starches as raw materials, which are hydrolyzed, converted, purified and dried by enzymatic process to a low degree. The raw materials are starchy corn, rice, etc. It can also be refined starch, such as corn starch, wheat starch, tapioca starch, etc. In 1970, Veberbacher made the following definition of maltodextrin: using starch as raw material, the product with controlled hydrolysis DE value below 20% is called maltodextrin, in order to distinguish the dextrin products generated by the pyrolysis reaction of starch. The main properties of maltodextrin are directly related to the hydrolysis rate. The DE value not only indicates the degree of hydrolysis, but also is an important index to grasp the product characteristics. Understanding the relationship between DE value and physical properties of maltodextrin series products is conducive to the correct selection and application of various maltodextrin series products.
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