小麦淀粉全糖粉的生产工艺  

Producing Conditions of Total Sugar Powder with Wheat Starch

作　　者：田青[1] 杜小波[1] 刘远[1] 李新发 惠明[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]河南奥威特食品有限公司,河南周口461300

出　　处：《农产品加工（创新版）（中）》2013年第4期23-25,共3页Farm Products Processing

基　　金：郑州市科技发展计划项目(2001NYXM219);国家星火计划项目(2011GA750014)

摘　　要：以市售小麦淀粉为原料探讨了小麦淀粉全糖的生产工艺,其中淀粉浆质量分数为25%,液化酶加入量0.03%(以淀粉质量计),pH值为6.0～6.5,95℃先糊化,再105℃液化,控制40～50 min,然后加入复合糖化酶0.03%(以淀粉质量计),pH值4.0～4.5,60℃糖化24～48 h,再升温至70℃,pH值保持在7.0～7.5,加入葡萄糖异构酶1%(以葡萄糖质量计),维持30 h左右,升温灭酶,浓缩至糖度60%以上,按淀粉质量1%加入葡萄糖晶种,在40℃下搅拌结晶1 h左右,静置3～4 d,70℃干燥20 min,成品DE值>99%,果糖含量10%左右,甜度高,可满足食品及饲料用糖要求。Total sugar powder production process is discussed using wheat starch, wherein the starch slurry concentration of 25%, liquefying enzyme added in an amount of 0.03% （starch）, pH 6.0-6.5, first gelatinization at 95 ℃ and then liquefied at 105℃ for 40-50 min, added composite glucoamylase 0.03% （starch） , pH 4.0-4.5, 60 ℃ saccharified 24~48 h and warmed to 70 ~C, adjusted pH 7.0-7.5, added glucose isomerase 1% （glucose）, maintaining 30 h, heated up and making the enzymes inactivation. The starch syrup is concentrated to Brix 60% or more, and added glucose seed 1% （starch） to crystallize at 40 ℃ under stirring about 1 h, placed for 3-4 days, and dried at 60℃ for 20 min. The product has DE values of greater than 99%, about 10% fructose content, high sweetness, and can be meet the requirements of food and feed sugar.

关 键 词：小麦淀粉 全糖粉 糖化 结晶 

分 类 号：TS245.4[轻工技术与工程—制糖工程]