玉米葡萄糖全糖粉生产关键技术中液化条件的优化研究  

Study on optimization of liquefaction in the key technology of producing corn whole sugar powder

作　　者：张旺[1] 林松毅[1] 刘静波[1] 蒋云云[1] 刘清秀[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：《食品工业科技》2009年第2期180-183,共4页Science and Technology of Food Industry

基　　金：吉林省科技厅自然科学基金资助农业重点项目(20070201)

摘　　要：葡萄糖全糖粉具有不返潮、不结晶析出等特点,在食品工业中可代替部分蔗糖与淀粉糖浆。选用玉米粉为主要原料,以耐高温α-淀粉酶液化液的DE值和透光率为衡量指标,采用对比分析和L9(34)正交实验设计,考察了玉米粉粒度、玉米粉浆浓度、液化反应时间、无水氯化钙含量、酶用量、pH、温度七个因素。研究表明,玉米葡萄糖全糖粉液化关键技术的最优工艺参数为:玉米粉粒度60目,玉米粉浆浓度25%,无水氯化钙含量0.1%,加酶量24U/g淀粉,pH5.9,液化温度100℃,液化时间70min。本研究为开发一种绿色、高效、低成本的玉米葡萄糖全糖粉生产技术奠定了基础。With the properties of avoiding deliquescence and crystallization,the whole sugar powder can be applied extensively in food industry instead of part of cane sugar or starch syrup.in this article ,the maize flour was used as the main material, the DE value and the transmittance in the liquefier of liquefying enzyme of thermo stable co-amylase as the weighing indexes.Through a contrasting analysis and L9 （34） orthogonal design, seven factors of the particle size of maize flour, concentration of maize flour, the reaction time of liquefaction, content of calcium chloride,the amount of enzyme, the pH and the temperature were investigated respectively. The study results indicated that, the optimized technological parameters were as follows： particle size of maize flour 60 meshes, concentration of maize flour 25%, content of calcium chloride 0.1%, the amount of enzyme 24U/g starch, the pH5：9,the temperature 100℃ and the reaction time of liquefaction 70min. The study of this article has laid a foundation for the deep development of corn whole sugar powder with the characteristics of green, high performance and low cost.

关 键 词：玉米粉 耐高温 Α-淀粉酶 液化 葡萄糖全糖粉 

分 类 号：TS245.4[轻工技术与工程—制糖工程]