玉米粉挤压液化工艺优化  

Optimization of Extrusion Liquefaction Process of Corn Flour

作　　者：孟悦[1] 刘香英[1] 孙洪蕊 康立宁[1] 曾宪鹏[1] 杨志强 MENG Yue;LIU Xiangying;SUN Hongrui;KANG Lining;ZENG Xianpeng;YANG Zhiqiang(Jilin Academy of Agricultural Sciences,Changchun 130033,Jilin,China)

机构地区：[1]吉林省农业科学院,吉林长春130033

出　　处：《食品研究与开发》2023年第22期87-92,共6页Food Research and Development

基　　金：吉林省农业科技创新工程项目(CXGC2021ZY013)。

摘　　要：为优化玉米粉挤压液化工艺,以玉米粉为原料,采用双螺杆挤压机和α-淀粉酶完成挤压液化过程,以还原糖(dextrose equivalent,DE)值为考察指标,通过单因素试验及响应面分析法确定玉米粉最佳的挤压液化工艺。结果表明,玉米粉挤压液化的最佳工艺条件为玉米粉含水量32%、α-淀粉酶添加量35 U/g、挤压温度108℃,在该条件下进行挤压液化,玉米粉的挤压液化DE值为19.95%。试验还利用扫描电镜对挤压后的玉米粉进行分析,研究挤压液化玉米粉组织结构。A twin screw extruder andα-amylase were used to complete the extrusion liquefaction process of corn flour.Single factor tests and response surface methodology were employed to optimize the extrusion liquefaction process with dextrose equivalent(DE)as the response value.The results showed that the optimal extrusion liquefaction process of corn flour were corn flour moisture content of 32%,α-amylase addition of 35 U/g,and extrusion at 108℃,under which the DE was 19.95%.Furthermore,the structure of the extruded corn flour was analyzed by scanning electron microscopy,and the mechanism of extrusion liquefaction of corn flour was studied.

关 键 词：玉米粉 挤压液化 Α-淀粉酶 淀粉糖 扫描电镜 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]