玉米淀粉湿法生产工艺研究  

Study on the wet milling production process of corn starch

作　　者：邱红星[1] 张大力[1] 修琳[1] 郑明珠[1] 刘景圣[1] 

机构地区：[1]吉林农业大学食品科学与工程学院小麦和玉米深加工国家工程实验室玉米产业技术体系玉米深加工功能研究室,长春130118

出　　处：《食品科技》2015年第12期136-139,共4页Food Science and Technology

基　　金：吉林省科技发展计划项目(20130204043NY);国家现代农业产业技术体系项目(CARS02-29)

摘　　要：玉米淀粉工业中,湿法玉米淀粉生产工艺凭借其淀粉得率高、生产工艺简单等优势占主体地位。此法通常采用0.2%~0.3%的亚硫酸作为浸泡液,生产过程耗时长,腐蚀设备,且对环境有污染。因此,新的浸泡工艺应运而生,如酶法、两步浸泡法、微生物发酵法和高压法等。这些方法都显著地避免了传统亚硫酸浸泡工艺的缺点,对未来玉米淀粉工业的发展具有重要的意义。Wet milling production process of corn starch takes the main position in the corn starch industry because of its high yield and simple production process.It’s usually used 0.2%~0.3% sulfurous acid as soaking liquid,but it takes more time,corrodes equipment and contaminates the environment.Therefore,the new soaking technologies arise at the historic moment,such as enzymatic,two steps soaking method,microorganism fermentation and high pressure method,etc.These methods are significantly avoid the shortcomings of traditional sulfite soaking process,they have important significance to the development of the corn starch industry in the future.

关 键 词：玉米淀粉 浸泡 酶法浸泡 高压浸泡 微生物发酵 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]