挤压玉米粉制备高麦芽糖浆工艺优化

叶玲玲; 肖志刚; 王利民; 马秀婷; 刘宇欣; 孙 旭; 李 杰; 任运宏; 郑环宇

挤压玉米粉制备高麦芽糖浆工艺优化

Process optimization for high maltose syrup preparation by extrusion of corn flour

摘要

摘要: 为缩短超高麦芽糖浆的生产周期、节约能源，该文系统地研究了挤压玉米粉作预处理后生产高麦芽糖浆的工艺，分析了机筒温度、螺杆转速、模孔直径及物料水分与麦芽糖含量、糖浆收率的关系。结果表明：挤压工艺的因素排序为机筒温度＞物料含水率＞螺杆转速＞模孔直径；最佳挤压条件为：59℃、23%、200 r/min、6 mm，液化10 min，糖化8 h，经高效液相色谱分析，所制备的糖浆中麦芽糖质量分数为69.19%，糖浆收率可达100.62%，研究结果可为工业化生产麦芽糖提供数据参考。

Abstract: In order to save energy and shorten the production cycle of extreme high maltose syrup, the process of high malt syrup preparation by extrusion corn flour was experimentally studied, and the effects of barrel temperature, screw rotation speed, aperture diameter, and material moisture on maltose content and syrup yield were analyzed. Results showed that the barrel temperature was the biggest effect factor, and followed by material moisture, screw rotation speed and the aperture diameter. The optimized condition was that with barrel temperature 59℃, material moisture 23%, screw rotation speed 200 r/min and aperture diameter 6 mm, the degermed corn extrudate was saccharified 8 h and liquefied 10 min. By high performance liquid chromatography analysis, the maltose content of syrup was 69.19% and the syrup yield was up to 100.62%. The results can be provide references for industrial production of maltose.

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