Maltodextrin dryer

We Meltodextrin,also known as enzymatic method for aqueous dextrin, dextrin,or is a novel low sweetness, low-calorie,high-nutrition food ingredient. Its production process: strach--mixing--first liqufied--high temperature kill enzymes--second liquefied--decolorize--filter--ion-exchange--concentration--spray drying--product.the following points: (1)Starch gelatinization of pulp:with hot water,first the starch tune into 30-32% of the starch milk,and make it fully water swelling,pasting.At the same time,adjust the PH to 6.2-6.4,plus 0.5-1.0% calcium chloride, in order to improve the heat of amylase (2)Liquefaction:this is a key process of maltodextrin,first with a-amylase of the starch to DE value 2-5, rising to 140°C,of the protetion binds to the impurities, the temperature to 88-90°C,combined with the enzymatic conversion to the desired DE value, such as liquid filtration properties. (3)refine: filter:you can filter the diatomite,etc., in order to speed up filtering speed. decolorization: activated carbon for filtrate to purify treatment. with ion exchange resion to remove salts. (4)Evaporation(concentrated): material enrichment to be concentration before drying, it can save energy. (5)spray drying:Using high-pressure pump the liquids through the nozzle into the drying chamber contact with 150-200°C hot air dried to a moisture content of lower than 3%,get white powder,this product is easily soluble in water, a high level of transparency. (6)Finished product:packaging can adopt double food plastic bag or jacket has a moisture-proof layer kraft paper bags.