低温挤压酶解干法脱胚玉米取代淀粉生产糖浆技术  

The technology of starch replaced by dry degermed maize extruded at low temperature and degraded by enzyme for syrup production

作　　者：申勋宇[1] 申德超[1,2] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255091 [2]淄博汇创生物科技有限公司,山东淄博255000

出　　处：《山东理工大学学报（自然科学版）》2014年第6期55-58,共4页Journal of Shandong University of Technology:Natural Science Edition

基　　金：山东省自然科学基金资助项目(Y2008B10);山东省科技厅科技计划项目(2011GNC11303);山东理工大学创新研究团队支持计划资助项目(CX 0601)

摘　　要：利用低温挤压酶解干法脱胚玉米,在挤压机内完成淀粉的糊化过程和液化过程.此项技术与目前国内外传统酶法以玉米淀粉（乳）为原料生产糖浆技术相比,省去淀粉生产过程和淀粉乳的喷射液化过程,糖化时间减少1/3~2/3,糊化度增至95.53%~96.67%、还原糖含量增至9.44%~9.78%.实际生产表明,本技术与目前传统酶法使用淀粉（乳）生产糖浆相比,每生产一吨糖浆（浓度75%）,可降低糖浆生产成本200~270元,玉米原粮用量节省0.1t,用水量减少4.0t.The test results indicate that the gelatinized degree for the extrudate of dry degermed maize extruded at low temperature and degraded by enzyme is increased to 95.53%~96.67%,meanwhile its reducing sugar is increased to 9.44%~9.78%.The above facts indicate the gelatinization and liquifaction processes of starch in dry degermed maize have already finished in extruder.Comparing above extrudate with starch or starch milk of syrup matrial of current traditional enzymic method at home and abroad,this extrudate used for syrup matial may omit starch production process and spraying liquifaction process of starch milk in syrup saccharifying process.It decreases saccharifying time to 1/3~1/4of traditional saccharifying time.Research results indicate that comparing the technology of dry degermed maize extruded at low temperature and degraded by enzyme with that of current traditional enzymic method,the cost of per ton syrup（concentration 75%）decreases 200 yuan ~270yuan.Meanwhile,the use level of commercial maize decreases 0.1ton and the use level of water decreases 4.0ton for per ton syrup.

关 键 词：低温挤压酶解 干法脱胚玉米 糖浆 淀粉 

分 类 号：S201.1[农业科学—农业工程]