玉米淀粉新型浸泡工艺的研究进展  

Research progress of corn starch soaking technology

作　　者：郭爱良 田博宇 张会彦[1] 李慧静[1] GUO Ai-liang;TIAN Bo-yu;ZHANG Hui-yan;LI Hui-jing(School of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《粮食与油脂》2022年第3期34-36,共3页Cereals & Oils

基　　金：国家重点研发计划项目(2018YFD0300507)。

摘　　要：介绍了传统浸泡方法的不足,并就近年来玉米淀粉生产中运用的酶法、发酵法、超声波法以及综合法浸泡工艺进行综述。这些方法有效地改进了传统亚硫酸溶液浸泡法的不足,可为企业改进生产技术提供依据。The shortcomings of traditional soaking methods were reviewed,and the enzyme method,fermentation method,ultrasonic method and comprehensive soaking process used in corn starch production were introduced.These methods effectively improved the shortcomings of traditional sulfite solution soaking method and provided basis for enterprises to improve production technology.

关 键 词：玉米 湿磨 浸泡工艺 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]