淀粉糖中熬糖温度的控制技术研究  

Study on the control technology of starch sugar concentrating temperature

作　　者：林漫娜 黄玉新 叶晓蕾 谭丽敏 

机构地区：[1]广州双桥股份有限公司,广东广州510280

出　　处：《食品工程》2017年第4期18-20,共3页Food Engineering

摘　　要：熬糖温度是淀粉糖的质量指标之一,不同的产品对糖浆熬糖温度的要求不同,生产硬糖时需要糖浆具有高熬糖温度。研究了液化和糖化过程使用的酶制剂及不同水解程度对糖浆熬糖温度的影响。结果表明,相同条件下,水解程度越高,熬糖温度越高;液化阶段使用杰能科耐高温α-淀粉酶,糖化阶段使用杰能科β-淀粉酶有助于糖浆熬糖温度的提高。The sugar concentrating temperature is one of the physical and chemical indicators of starch sugar. The starch sugar applied to different products requires different temperature. The production of hard candies requires syrup to have a high sugar concentrating temperature. The effects of enzyme preparation and different hydrolysis degree on the temperature of starch sugar were studied. The results show that the higher the hydrolysis degree, the higher the sugar temperature. Using Genencor alpha-amylase in the liquefaction stage and Genencor beta-amylase in the saccharification stage to hydrolyzed starch can increase the sugar concentrating temperature.

关 键 词：淀粉糖 熬糖温度 耐高温Α-淀粉酶 Β-淀粉酶 水解程度 

分 类 号：TS236.3[轻工技术与工程—粮食、油脂及植物蛋白工程]