{"id":4273,"date":"2024-09-28T23:47:05","date_gmt":"2024-09-28T15:47:05","guid":{"rendered":"https:\/\/www.ficchem.com\/?p=4273"},"modified":"2024-10-31T11:53:13","modified_gmt":"2024-10-31T03:53:13","slug":"application-of-maltodextrin-in-food-industry","status":"publish","type":"post","link":"https:\/\/www.ficchem.com\/sl\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Uporaba maltodekstrina v \u017eivilski industriji"},"content":{"rendered":"

Uporaba maltodekstrina v \u017eivilski industriji<\/h2>\n
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\"Uporaba<\/p>\n

Uporaba maltodekstrina<\/span><\/h1>\n
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  1. \n

    Predgovor<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Maltodekstrin, znan tudi kot vodotopni ali encimski \u0161krob. Izdeluje se iz vseh vrst \u0161kroba kot surovine z encimskim postopkom, ki vklju\u010duje nizko stopnjo nadzorovane hidrolize, pretvorbe, \u010di\u0161\u010denja in su\u0161enja. Surovine so \u0161krobnati koruzni, ri\u017eev in drugi. Lahko se uporabi tudi rafiniran \u0161krob, kot so koruzni \u0161krob, p\u0161eni\u010dni \u0161krob, tapiokin \u0161krob. Trenutno se v na\u0161i dr\u017eavi izdelki za predelavo slada in kon\u010dno obdelavo izdelujejo iz koruze, ri\u017ea in drugih \u0161krobov z encimskim postopkom.<\/p>\n

    Leta 1970 je Veberbacher maltodekstrin opredelil kot: izdelek iz \u0161kroba z nadzorovano hidrolizo manj kot 20% DE, imenovan slad in esenca. V Zdru\u017eenih dr\u017eavah Amerike se kot surovina za hidrolizo koruznega \u0161kroba, pridobljenega s su\u0161enjem ogljikovih hidratov z razpr\u0161evanjem, uporablja izdelek z imenom \"Malrin\" (Malrin), vrednost njegove serije izdelkov pa se je gibala od 5% do 20%, specifikacije izdelkov pa so bile ozna\u010dene kot MD50, MD100, MD150, MD200 itd.<\/p>\n

    Uporaba maltodekstrina<\/p>\n

    Zaradi edinstvenih fizikalnih in kemijskih lastnosti maltodekstrina se pogosto uporabljajo v \u017eivilski industriji. V zadnjih letih se je pove\u010dalo \u0161tevilo in raznolikost sladov in koncentratov, kar je prispevalo k razvoju \u017eivilske industrije.<\/p>\n

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    1. \n

      Zna\u010dilnosti maltodekstrina<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Glavne zna\u010dilnosti maltodekstrina so neposredno povezane s hitrostjo hidrolize (vrednost DE), zato vrednost DE ne ka\u017ee le stopnje hidrolize, temve\u010d je tudi pomemben indeks za nadzor lastnosti izdelka. Razumevanje povezave med vrednostjo DE in fizikalnimi lastnostmi slada in kon\u010dnih izdelkov je koristno za pravilno izbiro in uporabo slada in kon\u010dnih izdelkov.<\/p>\n

      Ko je vrednost DE maltodekstrina 4%-6 %, je sestava sladkorja ve\u010dja kot pri tetrasaharidu, ko je vrednost DE 9%-12 %, je dele\u017e nizkomolekularnih ogljikovih hidratov manj\u0161i, visokomolekularnih ogljikovih hidratov pa ve\u010dji. Zato so ti izdelki brez sladkega okusa, jih ni enostavno navla\u017eiti in te\u017eko porjavijo. Ko je vrednost DE med 13% in 17 %, imajo ni\u017ejo sladkost, vla\u017enost, razmerje reducirajo\u010dih sladkorjev, ni\u017ejo stopnjo porjavitve in topnost. Ko je vrednost DE 18%-22 %, ima sladek okus, dobro absorpcijo vlage, pravilno razmerje reducirajo\u010dih sladkorjev, dobro reakcijo porjavitve in dobro topnost. Uporaba v hrani ne bo povzro\u010dila u\u010dinka, ki bi pove\u010dal viskoznost.<\/p>\n

      Uporaba maltodekstrina<\/p>\n

      Glavna razlika med encimskim in kislim maltodekstrinom je v tem, da ne oborita dolgoveri\u017ene amiloze, zato ne nastane bela oborina, kar mo\u010dno pove\u010da komercialno vrednost slada.<\/p>\n

      ENCIMSKO RAZVOJAN maltodekstrin se v vodi hitro potopi, pade na dno in se postopoma premika gor in dol, raztopi nekoliko manj sladkorja, vendar je bolje hidriran. Ko se voda absorbira, je sposobnost zadr\u017eevanja vode mo\u010dna. To je pomembna lastnost maltodekstrina, ki se pogosto uporablja.<\/p>\n

      Izdelki iz maltodekstrina so bele barve, nekristalini\u010dni, glavne lastnosti pa so dobra teko\u010dnost, brez posebnega vonja, dobra topnost, ustrezna viskoznost, toplotna odpornost, ne porjavi, nizka higroskopi\u010dnost, ne aglomerata, tudi v koncentriranih pogojih. Je dober nosilec za vse vrste sladil, arom in polnil. Ima tudi dober emulgator in zgo\u0161\u010devalni u\u010dinek. Dobra sposobnost tvorbe filma lahko prepre\u010di deformacijo izdelka in izbolj\u0161a videz izdelka. \u010clove\u0161ko telo ga zlahka prebavi in \u200b\u200babsorbira. Ima dober stabilizacijski u\u010dinek na pene hrane in pija\u010de, dobre lastnosti odpornosti na kisline in soli, zavira kristalizacijo kristalnega sladkorja, izjemno funkcijo odpornosti na pesek in zapiranje.<\/p>\n

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      1. \n

        ZNA\u010cILNOSTI PROIZVODNJE MALTODEKSTRINA<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodekstrin se proizvaja iz \u0161kroba z encimsko hidrolizo. \u0160krob je ogljikov hidrat, sestavljen iz \u0161tevilnih molekul glukoze, od katerih je ve\u010dina povezanih z vezmi A-(L,4) in nekaj z vezmi a-(1,6). Hidroliza \u0161kroba, ki jo katalizira termostabilna A-amilaza, je zelo specifi\u010dna. To pomeni, da se le na dolo\u010den na\u010din pri dolo\u010deni vrsti hidrolize in dolo\u010denem delu specifi\u010dnih lastnosti glikozidnih vezi hidrolizira samo \u0161krob, ne razgrajuje beljakovin, celuloze itd. Zato se slad in ri\u017e uporabljata kot surovina, ki se hidrolizira in uteko\u010dinja, razbarva, filtrira, ionsko izmenjuje, vakuumsko kondenzira in su\u0161i z razpr\u0161evanjem. Slednji del proizvodnje mleka v prahu, kot so vakuumsko koncentriranje, su\u0161enje z razpr\u0161evanjem in trenutni postopek proizvodnje mleka v prahu, je enak. Proizvodnja maltodekstrina poteka tako, da se raztopina sladkorja 50-60% koncentrira pri pribli\u017eno 60 \u00b0C z visokotla\u010dno \u010drpalko (tlak je 13-17 MPA\/cm2), nato pa se v su\u0161ilnem stolpu obrne na vro\u010d zrak s temperaturo 140-150 \u00b0C. Po su\u0161enju dobimo pra\u0161kasti izdelek z vsebnostjo vlage pod 6%. Navidezna gostota je manj\u0161a od 0,5 g\/cm3. V vodi se zlahka dispergira in raztopi.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Application of Maltodextrin in food industry Application of\u00a0Maltodextrin Preface Maltodextrin, also known as water-soluble or enzymatic coldness. It is made of all kinds of starch as raw materials, by the enzymatic process to a low degree of control hydrolysis conversion, purification, drying. The raw materials are starchy corn, rice and so on. Can also be [\u2026]<\/p>","protected":false},"author":1,"featured_media":4274,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,111],"tags":[],"class_list":["post-4273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-product-information"],"acf":[],"yoast_head":"\nApplication of Maltodextrin in food industry - Welcome to FIC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ficchem.com\/sl\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"sl_SI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Application of Maltodextrin in food industry - Welcome to FIC\" \/>\n<meta property=\"og:description\" content=\"Application of Maltodextrin in food industry Application of\u00a0Maltodextrin Preface Maltodextrin, also known as water-soluble or enzymatic coldness. 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