低吸湿性交联麦芽糊精的制备方法

Preparation Methods of Crosslinked Maltodextrin with Low Hygroscopicity

为获得低吸湿性的麦芽糊精、改善麦芽糊精易吸湿的特点,该试验分别采用直接法和间接法制备交联麦芽糊精,并对制备出来的交联麦芽糊精的吸湿性进行研究。结果表明,直接法制备的交联麦芽糊精吸湿率比原麦芽糊精大,而间接法制备的交联麦芽糊精吸湿率低于原麦芽糊精;工艺方法的不同会对交联麦芽糊精的吸湿性造成影响。因此,通过对2种工艺的研究,确定利用间接法制备低吸湿性交联麦芽糊精。

In order to prepare low hygroscopic crosslinked maltodextrin, the crosslinked maltodextrin was prepared by direct method and indirect method and the hydroscopicity was studied. The results showed that the hydroscopicity of crosslinked maltodextrin prepared by direct method was higher than original maltodextrin while the hydroscopicity of crosslinked maltodextrin prepared by indirect method was lower than original maltodextrin. The indirect method was chosen to prepare crosslinked maltodextrin.