Synthesis method of dextrin
1. Made from unmodified natural starch of cereals or roots and tubers (e.g. corn, sorghum, potato, bamboo taro, wheat, rice, cassava, sago, etc.), heated or heated in the presence of suitable food-grade acids and buffers to make partial hydrolysis. The dry method is made by treatment with hydrochloric acid (≤ 0.15%) or orthophosphoric acid (≤ 0.17%). Enzymatic method Made from natural starch such as corn, wheat and dried potatoes, treated with 0.15% hydrochloric acid or 0.17% phosphoric acid by heating, the starch is partially degraded and the finished product is obtained.
2. Incomplete hydrolysis products generated from starch by acid or heat treatment, or by the action of alpha amylase. Its composition varies with the degree of hydrolysis. The content of 10% to 15% of hydrochloric acid sprayed into the starch (the amount of hydrochloric acid is 0.05% to 0.15% of the starch), stir well, first air drying or vacuum drying to quickly remove the water, and then heated at 100 ~ 200 ℃ roasted, you can make white or light yellow acid dextrin. The dextrin production process is mainly completed in the central roasting unit, which has the function of uniformly adding concentrate and quickly removing volatiles. The ideal roasting unit is a fluid bed unit where the powder floats in a high temperature gas stream. Since it is in a flowing state, the heating and acid addition and removal of volatiles are carried out rapidly and uniformly, and the reaction is uniform and the product quality is easy to control. The whole production process can be divided into the following 5 procedures