摘要
玉米粗淀粉是制作淀粉糖浆的主要原料之一,为探求玉米粗淀粉通过加酶挤压使玉米淀粉糖浆的DE和出品率增加、过滤速度加快、糖化时间缩短的原因,通过试验,用二次正交旋转组合试验设计安排试验,研究挤压蒸煮参数(套筒温度、物料含水率、螺杆转速、膨化中加酶量)对玉米粗淀粉中抗性淀粉含量的影响规律,得出通过挤压蒸煮技术可以使玉米粗淀粉中的抗性淀粉降低约4.5%,从而提高淀粉利用率。
Corn raw starch is one of the main material to produce starch syrup. The study explored the reasons for the increasing of DE value and yield ratio of glucose syrup, the quikening of filtrate rate, the shortening of saccharification time during enzymatic extrusion cooking corn raw material, and the influence of all parameters of extrusion system （barrel temperature, material moisture, screw speed, enzyme content during extrusion） on resistant starch of corn raw starch using second-order quadratic orthogonal rotating combination design method. The research results indicated that the resistant starch in corn raw material was reduced about 4.5% and the utilization ratio of starch was enhanced.
出处
《东北农业大学学报》
CAS
CSCD
2008年第9期100-103,共4页
Journal of Northeast Agricultural University
关键词
玉米粗淀粉
挤压
抗性淀粉
corn raw starch
extrusion cooking
resistant starch
