【作者】 蔡玉玲；

【导师】 申德超；

【作者基本信息】 山东理工大学 ， 农产品加工及贮藏工程， 2011， 硕士

【摘要】 本文在发明专利《挤压加酶淀粉糖浆原料的加工方法、装置和糖化方法,申请号：200710015601.X》及其科研成果的基础上,展开了低温挤压添加淀粉酶脱胚玉米制取超高麦芽糖浆的糖化试验研究,为加酶挤压技术在超高麦芽糖浆生产中的应用提供了科学依据。具体探讨了以下内容。(1)预试验对挤压酶制剂和液化酶制剂进行筛选,对试验结果进行分析,选定中温α-淀粉酶为液化酶,β-淀粉酶为挤压前向物料中添加的酶制剂。(2)探讨了挤压-液化系统参数(挤压时β-淀粉酶添加量、挤压机套筒温度、液化时中温仅-淀粉酶添加量和液化温度)对添加β-淀粉酶脱胚玉米挤出物制取超高麦芽糖浆各项考察指标的影响。通过四因素五水平二次正交旋转组合试验设计安排试验,用高效液相色谱法对糖液进行糖组分分析,并根据reda软件对试验结果进行分析和优化处理,得到较优挤压-液化系统参数范围：挤压时β-淀粉酶添加量为1.64-1.73L/t、套筒温度为59.8～60.8℃、液化时中温α-淀粉酶添加量为2.40-2.52L/t、液化温度为64.4～65.6℃。通过验证试验表明,添加β-淀粉酶脱胚玉米挤出物制取超高麦芽糖浆的各项考察指标均优于对照试验,说明此项技术是可行的。(3)采用“急停法”在挤压机内部分段取料,研究了脱胚玉米以及添加β-淀粉酶的脱胚玉米在挤压过程中状态及化学成分的变化。脱胚玉米经过挤压后,部分淀粉被降解,直链淀粉含量降低,淀粉发生糊化,脂肪含量降低,还原糖含量发生相应变化(脱胚玉米中还原糖含量降低,添加β-淀粉酶的脱胚玉米中的还原糖含量升高),外加入脱胚玉米中的β-淀粉酶的活性降低等。更多还原

【Abstract】 The paper studied that saccharification experiment study on degermed corn added amylase extruded at low temperature for production ultra-high maltose syrup based on the patent of <Processing method, equipment and saccharifaction method of extruded cooking starchy material added enzyme(Application No.200710015601.X)> and its scientific research achievements. This paper provided scientific basis in adding enzyme extrusion technology applied in ultra-high maltose syrup production. The specific contents were discussed as follows.(1) This preliminary experiment studied the selection of liquefaction enzymes and the enzymes added to material before extrusion. Through the analysis of experimental results, mesophilic a-amylase was selected for liquefied enzyme andβ-amylase was selected for extrusion enzyme.(2) It was studied the influence of extrusion- liquefaction system pararmeters(the content ofβ-amylase during extrusion, the extruder barrel temperature, the content of mesophilic a-amylase during liquefaction, liquefaction temperature) on the index of ultra-high maltose syrup made from extruded degermed corn addedβ-amylases. The experiment was designed by the method of quadratic orthogonal rotating combination of four factors and five levels.The sugar composition of experimental sugar fluid was analysed by HPLC. The experimental results were analysed.The optimized pararmeters of extrusion-liquefaction system were obtained. The content ofβ-amylase during extrusion was 1.64～1.73 L/t. The extruder barrel temperature was 59.8～60.8℃. The content of mesophilic a-amylase during liquefaction was 2.40～2.52 L/t. The index of validated results were superior to which of contrast experiment. It explained that the process of production ultra-high maltose syrup used extruded degermed corn addedβ-amylases was feasible.(3) The sample at the specified points was taken by ’urgent stop law’. The changes of states and chemical composition were studied when degermed corn and which mixedβ-amylases were in extrusion process.The starch was gelatinized and degraded when degermed corn was extruded. The content of amylose and fat were decrease. Reducing sugar content produced corresponding changes (the reducing sugar of the degermed corn was decrease,but the reducing sugar of degermed corn mixedβ-amylase was increase), the activity ofβ-amylase which was added to degermed corn was reduced, etc.更多还原