玉米葡萄糖全糖粉制备过程中的糖化及脱色技术研究  

Study on Saccharification and Decolourization during Preparation Process of Whole Corn Glucose Powder

作　　者：王建一[1] 林松毅[1] 张旺[1] 刘清秀[1] 刘静波[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品科学》2008年第10期263-266,共4页Food Science

基　　金：吉林省科技厅农业重点项目(20070201)

摘　　要：本实验以玉米粉为原料,对葡萄糖全糖粉的糖化和脱色工艺进行研究,优化出糖化工艺参数为:糖化温度59℃,时间60h,pH4.8,糖化酶用量300U/g,普鲁兰酶用量0.1ASPU/ml;脱色工艺参数为:活性炭用量3%,温度85℃,时间20min,pH4.6。Corn powder was used to prepare whole glucose powder. This study focused on the saccharification and decolourization of liquefied starch powder. The optimized technological parameters of saccharification are as follows： temperature 59 ℃, 60 hours, pH 4.8, amount of diastase 300 U/g and amount of pullulanuse 0.1 ASPU/ml. The optimized technological parameters of decolourization are as follows： amount of active carbon 3%, temperature 85 ℃, time 20 min and oH 4.6.

关 键 词：葡萄糖 糖化 活性炭 脱色 

分 类 号：TS245.4[轻工技术与工程—制糖工程]