你了解奶粉中的麦芽糊精吗？
来源：http://www.jnjdbc.com 日期：2021-01-18 发布人：admin
1、麦芽糊精用于食品干燥助剂
1. Maltodextrin as food drying aid
麦芽糊精流动性、溶解性好，耐热性强，吸湿性低，不结团，无异味，即使在浓度高的状态下也不会掩盖其他原料的风味和香味，具有很好的载体作用。常用在果汁类产品的干燥过程中起到助干剂的作用，从而防止果汁粉产品结块，增加产品的溶解性，改善产品组织结构。
Maltodextrin has good fluidity and solubility, strong heat resistance, low hygroscopicity, no agglomeration, no peculiar smell, even in the state of high concentration, it will not cover up the flavor and fragrance of other raw materials, so it has a good carrier effect. It is often used as a drying aid in the drying process of fruit juice products, so as to prevent the fruit juice powder products from caking, increase the solubility of products, and improve the organizational structure of products.
2、麦芽糊精在包埋方面的应用
2. Application of maltodextrin in encapsulation
麦芽糊精是用于食品微胶囊的良好壁材之一。微胶囊技术已经广泛应用于生物、医学、食品、农药、化妆品等领域。一般情况下微胶囊的长度不会超过3 mm，根据包埋产物的尺寸可分为:纳米级(1～100nm)和微米级(100～1000 nm)。
Maltodextrin is one of the good wall materials for food microcapsules. Microcapsule technology has been widely used in biology, medicine, food, pesticide, cosmetics and other fields. In general, the length of microcapsules will not exceed 3 mm. According to the size of embedded products, microcapsules can be divided into nano scale (1-100 nm) and micro scale (100-1000 nm).
对于物质包埋很重要的一步是筛选微胶囊的壁材，好的壁材需要满足以下条件：良好的乳化特性及成膜特性；在高固形物含量下较低的黏度和吸湿性；对芯材较佳的保护性;加工和储藏过程中的稳定性；无味道；低廉。
A very important step for material embedding is to select the wall materials of microcapsules. Good wall materials need to meet the following conditions: good emulsifying and film-forming properties; low viscosity and moisture absorption under high solid content; better protection for core materials; stability during processing and storage; tasteless; low price.
而麦芽糊精作为微胶囊壁材已经开始应用于一些不同食品领域中，比如包埋功能性油脂，生物活性类物质、风味物质、益生菌等。
Maltodextrin, as a wall material of microcapsules, has been applied in some different food fields, such as embedding functional oils, bioactive substances, flavor substances, probiotics and so on.
3、麦芽糊精在奶粉中的应用
3. Application of maltodextrin in milk powder
麦芽糊精由于自身特性，可使产品体积膨胀，不易结块，冲调性好，添加于奶粉等乳制品中，具有乳化、增稠、增加溶解性、改善口感等作用。
Because of its own characteristics, maltodextrin can make the volume of the product expand, not caking easily, and has good mixing property. When added to milk powder and other dairy products, maltodextrin can emulsify, thicken, increase solubility, and improve taste.
奶粉中的麦芽糊精
Maltodextrin in milk powder
在奶粉中，为什么麦芽糊精归于敏感成分一类呢？
Why is maltodextrin classified as a sensitive ingredient in milk powder?
碳水化合物比例
Carbohydrate ratio
这就与乳糖在碳水化合物中的占比有关了，现行1段奶粉国标中规定：对于乳基婴儿配方食品，首要碳水化合物应为乳糖、乳糖和葡萄糖聚合物。只有经过预糊化后的淀粉才可以加入到婴儿配方食品中，不得使用果糖。因此，在婴幼儿配方奶粉中添加乳糖和麦芽糊精都符合我国标准。
This is related to the proportion of lactose in carbohydrates. According to the current national standard of stage 1 milk powder, for milk based infant formula, the primary carbohydrates should be lactose, lactose and glucose polymer. Only pre gelatinized starch can be added to infant formula, and fructose is not allowed. Therefore, the addition of lactose and maltodextrin in infant formula is in line with China's standards.
乳糖是主要存在哺乳动物乳汁中的一种双糖，由葡萄糖和半乳糖组成。乳糖不仅是重要的能量来源，其分解产生的半乳糖还是构成脑及神经组织的糖脂质的一种成分，并参与脑及神经系统发育。
Lactose is a disaccharide mainly existing in mammalian milk, which is composed of glucose and galactose. Lactose is not only an important energy source, but also a component of glycolipid in brain and nervous system.
因此，我国标准规定在 0-6个月的婴儿配方食品中乳糖占碳水化合物的总量需要≥90%。乳糖的营养价值优势显而易见，除了因乳糖酶缺乏，存在乳糖不耐受的婴幼儿，以乳糖作为碳水化物的婴幼儿配方奶粉更有利于生长发育。
Therefore, according to the national standard, the proportion of lactose in total carbohydrate in infant formula at 0-6 months old should be more than 90%. The nutritional value of lactose is obvious. In addition to the infants with lactose intolerance due to the lack of lactase, the infant formula with lactose as carbohydrate is more conducive to growth and development.