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Position: Home > Articles > Extrusion and Enzyme Hydrolysis Technology of Starch Syrup Transactions of the Chinese Society for Agricultural Machinery 2008,39 (12) 112-117

淀粉糖浆的挤压酶解技术

作  者:
肖志刚;申德超
单  位:
山东理工大学轻工与农业工程学院;东北农业大学食品学院
关键词:
淀粉糖浆;挤压;酶解;试验
摘  要:
采用二次正交旋转组合试验,研究了挤压酶解法生产淀粉糖浆时挤压机参数对淀粉糖浆DE的影响规律,并采用正交试验设计对酶解挤压玉米粉的液化、糖化技术条件进行了研究。结果表明,在挤压机模孔孔径12.2~13.0 mm、套筒温度64.2~70.9℃、进料含水率18.43%~19.66%和螺杆转速193~202 r/min条件下对获取的挤压玉米粉进行酶解生产淀粉糖浆的酶解条件为水料比3.0 mL/g、液化20 min、糖化40 min。在该挤压条件和酶解条件下,获取的淀粉糖浆的平均DE值为40.80%,糖液出品率及过滤性能等指标均优于对照工艺。
译  名:
Extrusion and Enzyme Hydrolysis Technology of Starch Syrup
作  者:
Xiao Zhigang1 Shen Dechao2(1.Northeast Agricultural University,Harbin 150030,China 2.Shandong University of Technology,Zibo 255049,China)
关键词:
Starch syrup,Extrusion,Enzyme hydrolysis,Experiment
摘  要:
In the test,the starch syrup was obtained by extrusion and enzyme hydrolysis of corn meal.With the aid of the combination design of quadratic orthogonal rotation,the influential rules of extrusion factors to DE value was demonstrated,and the technology conditions of liquefaction and saccharification were established by orthogonal design.The results showed that when heating temperature of extruded was set to 64.2~70.9℃,rotation speed of extruder was 193~202 r/min,moisture of material was 18.43%~19.66%,die hole aperture of extruder was 12.2~13.0 mm,and the enzyme hydrolysis technology according to the ratio between water and material was 3.0 mL/g,liquefaction was 20 min,saccharification was 40min,the DE value was about 40.80%.

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