小麦A淀粉乳制液糖工艺的设计要点分析  

Analysis on the key points of design of wheat starch emulsion sugar process

作　　者：王鹏飞 Wang Pengfei(Wuxi COFCO Engineering & Technology Co., Ltd. ,Wuxi 214035)

机构地区：[1]无锡中粮工程科技有限公司,无锡214035

出　　处：《粮食与食品工业》2022年第1期10-11,14,共3页Cereal & Food Industry

摘　　要：本文对小麦面粉加工工艺设计、小麦淀粉乳中pH和温度设计、小麦淀粉乳液化后层流形态的设计、小麦淀粉乳制糖在酶制剂选型上的设计的相关要点进行分析,以进一步优化小麦淀粉乳制液糖工艺。This paper analyzed the main points of wheat flour processing technology design,pH and temperature design in wheat starch milk,laminar flow design of wheat starch emulsion,and the design of wheat starch milk sugar in the selection of enzyme preparations,so as to further optimize the sugar technology of wheat starch milk.

关 键 词：小麦 淀粉乳 成分 PH 酶制剂 

分 类 号：TS201[轻工技术与工程—食品科学]