酶法滚筒干燥制备中DE值麦芽糊精的工艺条件研究  

Study on processing analysis of medium-DE maltodextrin by enzymatic and drum drying

作　　者：吴井志[1] 张燕萍[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第18期270-273,278,共5页Science and Technology of Food Industry

摘　　要：以玉米淀粉为原料,采用响应面分析法优化酶法结合滚筒干燥制备中DE值麦芽糊精的工艺条件。结果表明,滚筒转速73.1r/min(实际操作中滚筒转速取73r/min),蒸汽压0.32MPa,耐高温α-淀粉酶6.33U/g,淀粉乳浓度40.6%,在此条件下可得到麦芽糊精的DE值为3.42%。Medium-DE maltodextrin was prepared by enzymatic and drum drying using Box-Behnken central composite design combined with response surface methodology with rice starch as raw material.Results indicated that the optimal value was roller speeds 73.1r/min（the roller speeds in actual operation was 73r/min）,drum vapor pressure 0.32MPa,α-enzyme dosage 6.33U/g,starch concentration 40.6%.Under this condition,the DE value of maltodextrin was 3.42%.

关 键 词：麦芽糊精 DE值 滚筒干燥 工艺条件 

分 类 号：TS201.2[轻工技术与工程—食品科学]