超高麦芽糖浆的生产  

The Production of Extreme High Maltose Syrup

作　　者：周家华[1] 罗发兴[1] 张力田[1] 

机构地区：[1]华南理工大学轻化所

出　　处：《食品与发酵工业》1994年第5期39-43,共5页Food and Fermentation Industries

摘　　要：本文研究了超高麦芽糖浆的生产，结果发现，普通β－淀粉酶和脱支酶共同作用适于制造普通非结晶性麦芽糖浆，组成大致为８０％左右的麦芽糖和１０％左右的麦芽三糖，而外切型α－麦芽糖－α－小淀粉酶（Ｍａｌｔｏ－ｇｅｎａｓｅ）由于价格及水解方式两方面的原因，不适合用于此类麦芽糖浆的生产。但生产用于制造结晶麦芽糖的超高麦芽糖浆时，则宜用β－淀粉酶、Ｍａｌｔｏｇｅｎａｓｅ和脱支酶共同作用，通常的组成为８０％以上的麦芽糖，４％以下的麦芽三糖。The production of extreme high maltose syrup with pullulanase and two different maltogenic enzymes was studied and it was found that the coaction of β-amylase and pullulanase was more suitable for the production of non-crystilline-maltose-syrup with a composition of about 80% maltose and 10% maltotriose than maltogenase and pullulanase. But the combined action of β-amylase, maltogenase and pullulanase was especially suitable for the production of crystilline-maltose-syrup with more than 80% of maltose and less than 4% of maltotriose.

关 键 词：麦芽糖 麦芽糖生成酶 Β-淀粉酶 

分 类 号：TS245.5[轻工技术与工程—制糖工程]