HAO Guo-dong,XU Lei,DUAN Zhi-lin.New Technology of Improving Maize Starch Saccharification Rate[J].HEILONGJIANG AGRICULTURAL SCIENCES,2009,(04):102-103.[doi:10.11942/j.isn1002-2767.2009.04.0102]
提高玉米淀粉糖化率新工艺
- Title:
- New Technology of Improving Maize Starch Saccharification Rate
- 文章编号:
- 1002-2767(2009)04-0102-02
- Keywords:
- maize; extrusion; saccharifying; glucose
- 分类号:
- TS235.1
- 文献标志码:
- A
- 摘要:
- 提高玉米淀粉糖化率新工艺是以玉米碴或面为原料, 利用挤压膨化技术先对原料进行预糊化, 再用双酶法对原料进行分解, 加工成葡萄糖。该工艺比现有工艺大大缩短了整个生产周期 , 同时提高了产量, 节约了能源, 降低了成本, 是一种比较理想的葡萄糖加工工艺。
- Abstract:
- New technology of improving maize starch saccharification rate based on corn noodle ballast or corn flour as rawmaterial, using extrusion technology to pre-gelatinization of the raw materials, and then double-enzymatic decomposition ofraw materials, processed into glucose.The process has significantly shortened the entire production cycle, at the same timeimproved the yield, saved energy, reduced costs, it was a more satisfactory process glucose.
参考文献/References:
[ 1] 张燕萍.变性淀粉制造与应用[ M] .北京:化学工业出版社,2007.
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备注/Memo
第一作者简介:郝国东(1964-), 男, 黑龙江哈尔滨人, 学士,高级工程师, 从事发酵研究。E-mail:guodongyouxiang@126.com