正交试验在淀粉糖生产中的应用  

Application of orthogonal experiment in producing starch syrup

作　　者：黄玉新 张金云 万振平 李惠安 黄智钧 杨曦宇 

机构地区：[1]广州双桥股份有限公司生产技术部,广东广州510280 [2]杭州汉德质量认证服务有限公司广州分公司,广东广州510620

出　　处：《食品工程》2013年第3期27-29,38,共4页Food Engineering

摘　　要：根据淀粉糖的生产工艺,采用正交试验,研究开发符合某大型糖果生产企业"F"公司要求的"单糖≤2g/100g,二糖≥40g/100g,三糖17g/100g^20g/100g"的淀粉糖浆的关键工艺技术,以指导生产。The main content of this artiole was based on the production process of starch syrup. The key technologies were researched with orthogonal experimental method to applied in producing the starch syrup, which meet the ＂F＂ company requirements that glucose content was less than 2%, disaccharide maltose content was greater than 40%, trisaccharide maltotriose content was between 17%-20%.

关 键 词：正交试验 淀粉糖浆 组分 

分 类 号：TS207.3[轻工技术与工程—食品科学]