Npaj
Maltodextrin, tseem hu ua dej-soluble los yog enzymatic coldness. Nws yog tsim los ntawm txhua hom hmoov txhuv nplej siab li raw cov ntaub ntawv, los ntawm cov txheej txheem enzymatic rau cov tswj kev tswj kom tsis muaj teeb meem, kev kho kom huv, kev ziab. Cov ntaub ntawv raw yog hmoov txhuv nplej siab, txhuv thiab lwm yam. Kuj tau muab cov hmoov txhuv nplej siab, xws li pob kws nplej pob txha, nplej txhaws nplej, Tapioca Starch. Tam sim no, lub malting thiab xov khoom tsim nyob rau hauv peb lub teb chaws yog tag nrho cov los ntawm pob kws, mov thiab thiaj li los ntawm enzymatic txheej txheem.
Xyoo 1970 Veberbacher tau txhais Maltodextrin xws li: cov khoom ua los ntawm cov hmoov txhaws nplej ntswg uas muaj kev tswj hwm uas muaj qis tshaj 20% ntawm DE yog hu ua Malt thiab essence. Lub Teb Chaws Asmeskas ua raw khoom rau lub raj ntawm pob kws Starch, tau los ntawm tshuaj tsuag qhuav carbohydrates cov khoom hu ua "Malrin" (Malrin), tus nqi ntawm nws cov khoom ntawm 5% mus rau 20%, cov khoom siv hu ua MD50, MD100, MD150, MD200 thiab hais txog.
Daim ntawv thov ntawm maltodextrin
Vim lub cev nqaij daim tawv thiab tshuaj muaj zog ntawm maltodextrin, lawv tau siv rau hauv kev lag luam ua noj. Nyob rau hauv xyoo tas los muaj tau nce nyob rau hauv tus naj npawb thiab ntau yam ntawm malts thiab concentrates, uas tau pab rau txoj kev loj hlob ntawm cov zaub mov kev lag luam.
Maltodextrin yam ntxwv
Cov ntsiab lus ntawm maltodextrin yog ncaj qha ntsig txog qhov nqi ntsuas hydrolysis (DE Value), yog li tus nqi DE no tsis tau tsuas yog qhia txog degree ntawm Hydrolysis tab sis kuj yog qhov tseem ceeb ntawm kev tswj cov khoom khoom. Nkag siab txog kev sib raug zoo ntawm DE muaj txiaj ntsim thiab lub cev ntawm cov khoom maltsis thiab cov khoom tom qab yog qhov zoo rau kev xaiv thiab siv cov malts thiab cov khoom ua tiav.
Thaum DE DET maltodextrin yog 4% -6%, cov kua qab zib muaj ntau dua li tetrasaccharide, thaum DE muaj nqis 9% -12%, qhov feem ntawm tsawg molecular carbohydrate tsawg dua, tab sis high molecular carbohydrate ntau dua. Yog li ntawd, no hom khoom tsis qab zib saj, tsis yooj yim rau damp, nyuaj rau Brown. Thaum cov nqi DE muaj nruab nrab ntawm 13% thiab 17%, nws txo qis, qhov av, qhov txo cov piam thaj, Tsom iav thiab solubility. Thaum DE tus nqi yog 18% -22%, nws muaj ib qho kev qab qab zib, nqus dej noo, zoo piv ntawm kev txo cov suab thaj, Tsob nroj xim thiab zoo solubility. Siv hauv cov zaub mov, yuav tsis tsim cov nyhuv uas ua rau muaj kev ntxhov siab.
Daim ntawv thov ntawm maltodextrin
Qhov loj qhov txawv ntawm enzymatic thiab acid Maltodextrin yog tias lawv tsis precipitate ntev saw hlau, yog li tsis muaj cov huab cua precipitate yog tsim, heev ua tus nqi ntawm Malt thiab malt.
ENZYMATIC Maltodextrin sinks sai sai hauv dej, poob mus rau hauv qab thiab maj mam txav mus txog qis qis qis dua, tab sis yog tsis muaj suab thaj tsawg dua, tab sis cov dej zoo dua. Thaum dej ntim lawm, lub peev xwm tuav dej yog qhov muaj zog. Qhov no yog qhov tseem ceeb ntawm Maltodextrin uas feem ntau siv.
Cov tsos ntawm Maltodextrin yog cov dawb, tsis-crystalline, thiab cov khoom tseem ceeb yog cov zoo fluidity, tsis muaj peculiar tsis hnov tsw, zoo solubility, zoo viscosity, tshav kub tsis, non-browning, tsawg hygroscopicity, non-agglomerate, txawm nyob rau hauv cov concentrated nws yog ib lub zoo ntim rau txhua hom khoom qab zib, cov tshuaj tsw qab thiab cov neeg ua haujlwm filling. Nws kuj muaj zoo emulsifying thiab thickening effect Zoo zaj duab xis-txoj kev ua haujlwm yuav tiv thaiv cov khoom ntawm deformation thiab txhim kho cov tsos ntawm cov khoom. Nws yog ib qho yooj yim yuav tsum tau digested thiab absorbed los ntawm Human Human Nws muaj kev ruaj ntseg zoo rau cov khoom noj khoom haus thiab dej haus, cov kua qaub-resistant thiab lub cev tsis taus resistant, inhibiting siv lead ua crystalline qab zib, qhov tseem ceeb ntawm cov xuab zeb-resisting thiab kaw -resisting.
COV KHOOM ZOO TSHAJ PLAWS NTAWM MALTODEXTRIN NTAU LAWM
Maltodextrin yog ua los ntawm starch los ntawm enzymatic hydrolysis. Kev nchuav yog ib qho carbohydrate ua los ntawm ntau hom qabzib, feem ntau ntawm cov uas tau txuas los ntawm A- (L, 4) bonds thiab ob peb los ntawm a- (1,6) bonds. Cov hydrolysis ntawm starch catalyzed los ntawm cov thermostable A-amylase yog ib qho tshwj xeeb. Yog li, tsuas yog nyob rau hauv ib txoj kev hauv ib hom hydrolysis thiab ib feem ntawm cov khoom ntawm glycosidic bonds, hydrolysis tsuas starch, tsis decompose protein, cellulose thiab hais txog. Yog li Malt thiab mov yog siv ua raw khoom, hydrolyze thiab liquefy, decolourize, lim, ion txauv, nqus condense thiab tsuag qhuav. Qhov kawg tom qab ntawm cov mis nyuj hmoov xws li nqus concentration, tshuaj tsuag ziab thiab cov kua mis ntau lawm yog cov qub. Kev tsim cov tshuaj Maltodextrin yog 50-60% cov kua qab zib muaj concentrated rau li ntawm 60 ° C los ntawm kev siv twj siab (lub siab yog 13-17 MPA / cm2), thiab sib txuas nrog 140-150 ° C kub cua hauv qhov tshuab ziab . Tom qab so qhuav, hmoov cov khoom uas muaj cov ntsiab lus ntawm cov dej ntom qab rau hauv qab ntawm 6% yog qhov tau pom qhov tsawg tshaj 0.5 g / cm 3. Nws yog yooj yim los faib thiab yaj thaum raug dej.