你了解奶粉中的麥芽糊精嗎？
來源：http://www.nttdr.com 日期：2021-01-18 發布人：admin
1、麥芽糊精用于食品干燥助劑
1. Maltodextrin as food drying aid
麥芽糊精流動性、溶解性好，耐熱性強，吸濕性低，不結團，無異味，即使在濃度高的狀態下也不會掩蓋其他原料的風味和香味，具有很好的載體作用。常用在果汁類產品的干燥過程中起到助干劑的作用，從而防止果汁粉產品結塊，增加產品的溶解性，改善產品組織結構。
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、麥芽糊精在包埋方面的應用
2. Application of maltodextrin in encapsulation
麥芽糊精是用于食品微膠囊的良好壁材之一。微膠囊技術已經廣泛應用于生物、醫學、食品、農藥、化妝品等領域。一般情況下微膠囊的長度不會超過3 mm，根據包埋產物的尺寸可分為:納米級(1～100nm)和微米級(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).
對于物質包埋很重要的一步是篩選微膠囊的壁材，好的壁材需要滿足以下條件：良好的乳化特性及成膜特性；在高固形物含量下較低的黏度和吸濕性；對芯材較佳的保護性;加工和儲藏過程中的穩定性；無味道；價格低廉。
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.
而麥芽糊精作為微膠囊壁材已經開始應用于一些不同食品領域中，比如包埋功能性油脂，生物活性類物質、風味物質、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、麥芽糊精在奶粉中的應用
3. Application of maltodextrin in milk powder
麥芽糊精由于自身特性，可使產品體積膨脹，不易結塊，沖調性好，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.
奶粉中的麥芽糊精
Maltodextrin in milk powder
在奶粉中，為什么麥芽糊精歸于敏感成分一類呢？
Why is maltodextrin classified as a sensitive ingredient in milk powder?
碳水化合物比例
Carbohydrate ratio
這就與乳糖在碳水化合物中的占比有關了，現行1段奶粉國標中規定：對于乳基嬰兒配方食品，首要碳水化合物應為乳糖、乳糖和葡萄糖聚合物。只有經過預糊化后的淀粉才可以加入到嬰兒配方食品中，不得使用果糖。因此，在嬰幼兒配方奶粉中添加乳糖和麥芽糊精都符合我國標準。
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動物乳汁中的一種雙糖，由葡萄糖和半乳糖組成。乳糖不僅是重要的能量來源，其分解產生的半乳糖還是構成腦及神經組織的糖脂質的一種成分，并參與腦及神經系統發育。
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，我國標準規定在 0-6個月的嬰兒配方食品中乳糖占碳水化合物的總量需要≥90%。乳糖的營養價值優勢顯而易見，除了因乳糖酶缺乏，存在乳糖不耐受的嬰幼兒，以乳糖作為碳水化物的嬰幼兒配方奶粉更有利于生長發育。
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.