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

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.