【摘要】 对玉米果葡糖浆的直接法生产工艺进行了研究,讨论了王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。更多还原

【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,deco- lorizd with active carbon,treated with cation and anion exchange resins.The refined hy- drolyzate then run through immobilised isomerase column,a part of dextrose was isomer- sed 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 so- luble matter,different liquefing methodsand othere,with the purpose to find out the op- timum working condition for the direct process through which high fructose coru syrup of the same sugar composition adn quality as that obtained from starch could be produced.更多还原