淀粉糖生产线糖糟理化性质变化规律研究  

Study on the Change Law of Physical and Chemical Properties of Sugar Lozenges in Starch Sugar Production Line

作　　者：马凤双 Ma Fengshuang(ADM Bio Science & Technology (Tianjin) Co., Ltd., Tianjin 300452, China)

机构地区：[1]艾地盟生物科技(天津)有限公司,天津300452

出　　处：《现代食品》2019年第8期80-84,共5页Modern Food

摘　　要：糖糟为影响淀粉糖质量和产量的主要制约因素。因此,为提升淀粉糖的质量和产量,需充分利用、去除液化和糖化工艺中的糖糟。本文在研究淀粉糖液化和糖化生产工艺的基础上,分析了在液化和糖化过程中糖糟的理化性质,为去除、利用糖糟提供依据和指导。Saccharide is the main limiting factor affecting the quality and yield of starch sugar. Therefore, in order to improve the quality and yield of starch sugar, it is necessary to fully utilize and remove the sugar slag in the liquefaction and saccharification process. Based on the study of starch sugar liquefaction and saccharification production process, this paper analyzed the physicochemical properties of saccharide grains in the two processes, and provided basis and guidance for removing and utilizing saccharide grains.

关 键 词：淀粉糖 液化 糖化 糖糟 理化性质 

分 类 号：TS245.4[轻工技术与工程—制糖工程]