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Position: Home > Articles > The Experiment Study on Extruded Raw Maize Starch Added Enzyme Used for Production of High DE Value Syrup Journal of Agricultural Mechanization Research 2014 (6) 176-178+183

挤压加酶玉米初淀粉制备高DE值糖浆试验研究

作  者:
申勋宇;扬玉平;申德超
单  位:
山东理工大学农业工程与食品科学学院
关键词:
玉米;挤压;初淀粉;糖浆
摘  要:
本试验用单螺杆挤压机对玉米粗淀粉进行挤压加工,研究挤压-糖化系统参数(套筒温度、原料含水率、挤压前加酶量、液化时加酶量和糖化时加酶量)对挤出物制备糖浆的DE值的影响规律。同时,对挤出物制取高DE值糖浆的试验结果进行了验证。
译  名:
The Experiment Study on Extruded Raw Maize Starch Added Enzyme Used for Production of High DE Value Syrup
作  者:
Shen Xunyu;Yang Yuping;Shen Dechao;Agricultural Engineering&Food Science Institute,Shandong University of Technology;
关键词:
maize;;extrusion;;raw starch;;syrup
摘  要:
The maize raw starch added enzyme was extruded by single screw.Above extrudate was used for production of maize starch syrup.The influence regularity of extrusion-saccharification system parameters which include the barrel temperature,moisture content percentage of raw maize starch,enzyme dosage added before extrusion,enzyme dosage added while liquifying,enzyme dosage added when saccharifying on the syrup DE value was studied in this paper.Meanwhile the experiment results for production of high DE value syrup were verified.

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