Optimization Of Maltitol Production Process And Its Application In Food

Maltitol is a type of functional sweetener. In China, corn starch is the mainly raw material of maltitol production. Fist, corn starch is be hydrolyzed by amylase to product maltose. Then through hydrogenation reduction generate maltitol. Intaking maltitol does not generate heat, also does not synthetic fat and stimulate the formation of cholesterol. Maltitol taste good and has good moisturizing effect and noncrystalline sexual characteristics. This paper optimized two important prosesses of the production of maltitol:hydrogenation and crystallization. The maltitol made by trials applied to food production, and study the feasibility.The conversion ratio of maltose is evaluation index of hydrogenation process optimization. The main influence factors of hydrogenation process are hydrogenated pressure, hydrogenated time, hydrogenated temperature, hydrogenated catalyst, pH value and initial maltose concentration. First single factor test was be implemented, and then according to the result of single factor test determined the center point of orthogonal test. Eventually obtained optimal conditions of hydrogenation process: hydrogenated temperature130℃, hydrogenated pressure9.0MPa, hydrogenated time150min, pH8.5, initial maltose concentration5.5%, set the stirring speed of400r/min choose RTH-3110. In verification test the onversion ratio of maltose is95.7%. It proved that optimization of hydrogenation reaction is success.In this paper, the maltitol crystallization conditions were optimized, the main evaluation index is the purity of maltitol crystalline and crystallization rate of maltitol. First single factor test was be implemented, and then according to the result of single factor test determined the center point of orthogonal test. Finally determined the optimal crystallization conditions is brix degree72%, seed crystal quantity2%(relative to the quality of dry matter in maltitol solution), crystal initial temperature is50℃(adding seed crystal and insulation10h), end temperature is20℃, the cooling rate is1℃/180min crystallization pH range from3.5to5.0, stirring speed40r/min. The result of verification test was purity of maltitol99.3%, the crystallization rate55.4%, which reaches the optimization effect.This paper analyzed that the applications of maltitol in sugar-free candy, clarify type apple juice, ice cream and bread four representative foods. Results showed that the maltitol adding in these four kinds of food were feasible. Adding of maltitol didn’t cause the change of quality, and through the sensory analysis and physical and chemical analysis determined the suitable additive amount.