低温挤压添加酶制剂的玉米粗淀粉的糖化过程试验研究

Experimental study on saccharification process of extrudate at low temperature for corn crude starch added enzyme preparation

为了缩短生产玉米糖浆的玉米粗淀粉的糖化时间，改进其糖化过程。通过实验室试验，研究了添加酶制剂的玉米粗淀粉的挤压-液化系统诸参数（套筒温度、玉米粗淀粉含水率、螺杆转速、挤压时耐高温α-淀粉酶添加量、液化时耐高温α-淀粉酶添加量），对糖液的主要考察指标（糖液的DE值、出品率和过滤速度）的影响规律。研究表明，在本研究的较优系统参数下，糖化12h糖液的DE值、过滤速度和淀粉出品率分别为95．5％～96．3％、163．2～177．3L／（m^2·s）和94．2％～94．4％。比传统玉米淀粉糖化时间缩短约18h。

In order to shorten the saccharification time of corn crude starch for production of corn syrup and improve its sacchrification, the influence regular of the parameters of the extruding-liquefying system on main observed indexes of syrup was studied by means of the experiments in the laboratory. These parameters were the barrel temperature, moisture content of the corn crude starch, screw speed, dosage of high temperature resis, tance a-amylase added during the process of liquefying and saccharifying. The main indexes included the filtration speed of syrup, the dextrose equivalent of syrup and the available ratio of starch. Research results indicate the dextrose equivalent of syrup, the filtration speed of syrup and available ratio of starch are respectively 95.5%~ 96.3%, 163.2~177.3 L/（m^2· s） and 94.2%~94.4% under the conditions of optimum parameters of extrudingliquefying system. Saccharifying time under the optimum conditions is 18 h shorter than that under the traditional ones.