Enzyme-killing method of liquefied starch milk during maltodextrin production process

The invention discloses an enzyme-killing method of liquefied starch milk during the maltodextrin production process, comprising the following steps of: directly sending insulated and liquefied starch milk in a laminar pot into an enzyme-killing pot and simultaneously sending an enzyme-killing agent into the enzyme-killing pot, adjusting pH of the liquefied starch milk in the enzyme-killing pot to 3.8-4.1, passivating vitality of high-temperature liquefied enzyme in the liquefied starch milk, and killing enzyme of the liquefied starch milk. According to the invention, a maillard reaction between reducing sugar generated during the feed liquid liquefaction process when killing enzyme at high temperature and proteins in the starch milk is avoided. A chromophoric substance will be generated from the maillard reaction and can make the liquefied liquid to turn brown such that the brown color of the feed liquid is not easy to remove during subsequent decolouring and filtering processes. Therefore, by the adoption of the enzyme-killing method, the problem of wasting active carbon is avoided, and a lot of primary steam is simultaneously saved so as to greatly reduce steam cost per product during the maltodextrin production.