挤压玉米粉制备高麦芽糖浆工艺优化  

Process optimization for high maltose syrup preparation by extrusion of corn flour

作　　者：叶玲玲[1] 肖志刚[1] 王利民[1] 马秀婷[1] 刘宇欣[1] 孙旭[1] 李杰[1] 任运宏[1] 郑环宇[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《农业工程学报》2012年第23期277-285,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：黑龙江省教育厅科学技术研究重点项目(12511z006);"十二五"农村领域国家科技支撑计划课题(2012BAD34B02);哈尔滨市学科带头人基金(2012RFXXN107)

摘　　要：为缩短超高麦芽糖浆的生产周期、节约能源,该文系统地研究了挤压玉米粉作预处理后生产高麦芽糖浆的工艺,分析了机筒温度、螺杆转速、模孔直径及物料水分与麦芽糖含量、糖浆收率的关系。结果表明:挤压工艺的因素排序为机筒温度>物料含水率>螺杆转速>模孔直径;最佳挤压条件为:59℃、23%、200r/min、6mm,液化10min,糖化8h,经高效液相色谱分析,所制备的糖浆中麦芽糖质量分数为69.19%,糖浆收率可达100.62%,研究结果可为工业化生产麦芽糖提供数据参考。In order to save energy and shorten the production cycle of extreme high maltose syrup, the process of high malt syrup preparation by extrusion corn flour was experimentally studied, and the effects of barrel temperature, screw rotation speed, aperture diameter, and material moisture on maltose content and syrup yield were analyzed. Results showed that the barrel temperature was the biggest effect factor, and followed by material moisture, screw rotation speed and the aperture diameter. The optimized condition was that with barrel temperature 59℃, material moisture 23%, screw rotation speed 200 r/min and aperture diameter 6 ram, the degerrned corn extrudate was saccharified 8 h and liquefied 10 min. By high performance liquid chromatography analysis, the maltose content of syrup was 69.19% and the syrup yield was up to 100.62%. The results can be orovide references for industrial oroduction of maltose.

关 键 词：挤压 工艺 优化 超高麦芽糖 玉米粉 糖浆收率 

分 类 号：TS24[轻工技术与工程—制糖工程]