淀粉糖浆的制作工艺研究  

Study on the Production Technology of Starch Syrup

作　　者：张方 孙丽颖 ZHANG Fang;SUN Liying(COFCO Biochemical(Chengdu)Co.,Ltd.,Chengdu 611400,China)

机构地区：[1]中粮生化(成都)有限公司,四川成都611400

出　　处：《现代食品》2021年第13期102-104,共3页Modern Food

摘　　要：在长期的食品生产实践中,我国形成了较为完整的淀粉糖浆的制作工艺,这为食品生产使用的淀粉糖浆的供给提供了基础性保障。然而,随着食品生产对淀粉糖浆原材料数量和个性化需求方面的增加,原有的淀粉糖浆的制作工艺落后,难以完全满足食品生产的需求。基于此,本文章在概括介绍目前主要使用的淀粉糖浆制作工艺的基础上,就几种主要的淀粉糖浆制作工艺进行了对比研究,并提出淀粉糖浆制作工艺选择方面的建议,以丰富淀粉糖浆的制作方法,不断满足食品生产的需求。In the long-term food production practice,my country has formed a relatively complete starch syrup production process,which provides a basic guarantee for the supply of starch syrup used in food production.However,with the increase in the number of raw materials and individual requirements for starch syrup in food production,the original starch syrup production process has gradually shown backwardness,and it is difficult to fully meet the needs of food production.Based on this,the article summarizes the main starch syrup production processes currently in use,and compares several main starch syrup production processes,and proposes suggestions on the selection of starch syrup production processes to enrich the production of starch syrups.Methods to continuously meet the needs of food production.

关 键 词：淀粉糖浆 制作工艺 工艺选择 

分 类 号：TS935.73[轻工技术与工程]