玉米粗淀粉加酶制取糖浆挤压参数优化

The Optimization of Extrusion Parameters of Producing Syrup with Extruded Corn Raw Starch Added Enzyme

结合正交试验法,对加酶挤压处理淀粉的挤压参数进行优化,使糖化液考察指标过滤速度和糖浆DE值较优。为了获得优化的挤压参数,设计了实验方案,并对考察指标进行了极差和方差分析处理,确定了各因素及其交互作用的主次因素,因素之间交互对考察指标的显著程度,得出了试验因素的最优组合,即挤压参数最优组合方案,为原料水分质量分数为50%、螺杆转速为150 r/min、套筒温度为90℃、挤压原料加酶量为999 nkat/g。

Enzymatic extrusion parameters （barrel temperature, feed material moisture, screw rotating speed, amylase amount） were optimized by orthogonal test method in order to obtain the optimal value of filtration speed of hydrolyzed liquid and DE value. The test was designed for obtaining the optimization parameters of enzymatic extrusion. The results were studied by applying range analysis and variance analysis, the importance order among various factors and their interaction were decided. After analyzing the relation between the factors and the test indexes, an optimal combination of enzymatic extrusion parameters were obtained： the feed material moisture was 50 %, the screw rotating speed was 150 r/min, the barrel temperature was 90℃, the amylase amount of material was 999 nkat/g.