[1]周万龙.玉米生产果葡糖浆的直接法工艺研究[J].深圳大学学报理工版,1989,(3):82-88.
 Zhou Wanlong.A Stydy on Manufacturing High Fructose Corn Syrup Directely From Corn[J].Journal of Shenzhen University Science and Engineering,1989,(3):82-88.
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玉米生产果葡糖浆的直接法工艺研究()
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《深圳大学学报理工版》[ISSN:1000-2618/CN:44-1401/N]

卷:
期数:
1989年3期
页码:
82-88
栏目:
环境与能源
出版日期:
1989-09-30

文章信息/Info

Title:
A Stydy on Manufacturing High Fructose Corn Syrup Directely From Corn
作者:
周万龙
深圳大学应用化学系
Author(s):
Zhou Wanlong
文献标志码:
A
摘要:
对玉米果葡糖浆的直接法生产工艺进行了研究,讨论了玉米粉粒度及不同浸泡条件对生产过程的影响,找出了可行的生产工艺。依此工艺得出的产品质量达到了用淀粉为原料制得的水平。
Abstract:
The corn flour was obtained by dry grinding corn grains. It was mixed with water intro a slurry, liquefied with α-anylase, saccharified with amyloglucosidas. The DE of the resulting hydrolyzate was as high as 96. The resulting hydrolyzate was filtered,decolorizd with active carbon, treated with cation and anion exchange resins. The refined hydrolyzate then run through immobilised isomerase column, a part of dextrose was isomersed to fructose. After decolorization and evaporation, high fructose corn syrup product iwas obtained. Its sugar composision was analyzed with HPLC. The fructose content of high fructose corn syrup was higher than 42. Both the quality and sugar composition were up to the level of that obtained from corn starch, Many factors affecting the process were studied, such as the fineness of the corn flour, soaking of the flour to remove soluble matter, different liquefing methods and othere, with the purpose to find out the optimum working condition for the direct process though which high fructose corn syrup of the same sugar composition adn quality as that obtained from starch could be produced.
更新日期/Last Update: 2016-05-16