玉米酶法浸泡工艺的优化

Optimization of corn enzymatic steeping process

玉米酶法浸泡是玉米淀粉生产中一种高效节能的浸泡工艺。以玉米为原料,通过单因素实验和正交实验,考察玉米酶法浸泡的浸泡时间、浸泡温度、加酶量和pH值对玉米浸泡效果的影响。实验结果表明,玉米酶法浸泡的最佳工艺条件为:浸泡时间4.0h、加酶量0.15ml/(100g玉米)、浸泡温度50℃、pH3.0。在该条件下,淀粉提取率提高到84.48%,与传统工艺相当;但成品中淀粉SO2质量分数0.013%,比传统工艺降低了27.78%。

Enzymatic steeping was an effective and energy-saving corn steeping process for corn starch. With corn as raw material,the effect of steeping time, steeping temperature, enzyme dosage and pH on starch yield rate were studied through single factor experiments and orthogonal test. The optimal enzymatic steeping conditions were as that： steeping time of 4.0 h, enzyme dosage of 0.15 ml/（100 g corn） ,steeping temperature of 50℃ ,pH3.0. Under the conditions,the starch yield rate was improved to 84.48%, which was same to traditional process, but the SO2 concentration in starch was 0. 013%, which was decreased by 27.78% compared to the traditional process.