【摘要】 探讨应用双螺杆挤压机挤压生产麦芽糊精的可行性,采用中心组合试验设计和响应面分析,重点研究了机筒温度、物料水分含量和酶浓度3个参数对麦芽糊精DE值的影响。结果表明:机筒温度、物料水分含量和酶浓度3个参数均对DE值有显著影响,DE值随水分含量的增加而增大;随着酶浓度的增加而增加,但是酶浓度达到1.4(mL/kg淀粉)DE值达到最大值;随机筒温度的增加,先增大后减小,在95℃DE值达到最大。并制备了不同DE值的麦芽糊精。更多还原

【Abstract】 The possibility of produced maltodextrin by twin-screw extruder was studied. The central combination design test and response methodology (RSM) were used. The emphasis was the influences of barrel temperature, moister content and enzyme concentration on DE values. The results showed that DE values increased with feed moisture content and enzyme concentration. And DE value was maximal at 1.4mL per kg corn starch. But the effect of temperature was different. Maximal DE values occurred at around 95℃, with higher temperature causing reducing. And maltodextrin of different DE values was prepared.更多还原