麦芽糖浆生产过程气味影响因素研究  

Study on Influencing Factors of Odor in Maltose Syrup Production Process

作　　者：李贵涛 皮冬伟 冉小力 李文钊 臧传刚 刘楠 LI Gui-tao;PI Dong-wei;RAN Xiao-li;LI Wen-zhao;ZANG Chuan-gang;LIU Nan(Wuhan COFCO Food Science and Technology Co.,Ltd.,Wuhan Hubei 113001,China;COFCO Nutrition and Health Institute,Beijing 102209,China)

机构地区：[1]武汉中粮食品科技有限公司,湖北武汉430415 [2]中粮营养健康研究院,北京102209

出　　处：《当代化工》2022年第5期1181-1184,1211,共5页Contemporary Chemical Industry

基　　金：国家重点研发计划,流程行业配方产品数字化辅助设计软件研发(项目编号SQ2020YFB170426)。

摘　　要：麦芽糖浆是一种甜味剂,在糖果、冷饮、啤酒等食品中的应用十分广泛。在麦芽糖浆的工业生产中,产品的异味是一个常见的不良因素,决定着产品品质和客户满意度。从工业大生产实际出发,研究了以玉米淀粉为原料的麦芽糖浆生产过程,如脱色活性炭使用周期、离交运行周期、混床运行周期等关键工艺参数对最终产品气味的影响。通过对活性炭、树脂使用年限进行周期跟踪研究发现,在生产管理中可以通过实时工艺参数优化及工艺稳定控制等手段,提升技术管理水平,使麦芽糖浆最终产品品质达标,从而稳定麦芽糖浆产品品质,提升产品质量。Maltose syrup is a sweetener and food additive, which is widely used in candy, cold drinks, beer and other food applications. During the process of industrial production of maltose syrup, the odor of the product is an important evaluation index, which determines the product quality and the customer satisfaction. Based on the practical characteristics of large-scale industrial production, the influence of key process parameters about the odor of the final maltose was systematically studied, such as decolorization performance of activated carbon, productivity of ion exchange resin, and efficiency of ion exchange mixed bed. By tracking the service cycle of activated carbon and ion exchange resin, real-time optimization of process parameters and process stability control, the final product of maltose syrup was improved to a better level, so as to stabilize and improve the product quality of maltose syrup to improve the product quality.

关 键 词：麦芽糖浆 气味 工艺参数 产品质量 

分 类 号：Q533.2[生物学—生物化学]