摘要
研究了酶法玉米淀粉糖生产中糖化液糖糟的基本理化性质,包括糖糟的基本组成、糟液混合物的密度、糖化液的锤度、糟液体积比、糟液分层情况、糖糟颗粒的形状及粒径,以及其中粗脂肪的组成和相变温度等特性。结果表明,糖化液的糟液混合物的密度为111～112g/100mL,糖化液的锤度在31～32°Bx,糟液体积比为11%～16%。湿糖糟水分为51%～54%,粗脂肪、蛋白质和灰分的干基含量分别为36%～39%、19%～21%、4%～5%。糖化液糖糟的颗粒呈无规则、片状,与液化液糖糟类似,平均体积粒径74.1μm,多数在10～200μm。在50～65℃下,随温度升高,糖糟的上浮加快,分层达到平衡的时间缩短。糖糟中粗脂肪的主要成分为棕榈酸、亚油酸、硬脂酸、油酸,糖化开始各脂肪酸的含量分别为41.36%、55.29%、2.44%和0.91%,相变吸热高峰温度为41.76℃;糖化结束后分别为40.26%、54.30%、3.90%和1.54%,相变吸热高峰温度为42.19℃。
The physicochemical properties of corn starch syrup residues from saccharification which was produced by enzymatic process was studied,including the basic component of residues from saccharification,density of the mixture of residues and liquid,degree brix of sugar liquid,the ratio of residues and liquid,the relationship between the temperature and residues＇ rising speed,shape and size of residues,and the characteristics of fat in residues.The result indicated that,the density of the mixture of residues and liquid was about 111～112g/100mL,the degree brix of liquid was about 31～32°Bx,the ratio of residues and liquid was 11%～16%.The content of water in residues was about 51%～54%.The content of fat,protein and ash in dry basis residues from saccharification process were respectively 36%～39%,19%～21% and 4%～5%.Shape of residues from saccharification process was flake and irregularity,the same as residues from liquefaction,the average particle size was 74.1μm,the particle size was mostly in the range of 10～200μm.In the range of 50～65℃,with the temperature rising,the residues＇ rising speed became more quick,the time to reach the balance of the ratio of residues and liquid became shorter.The component of fat from residues were mainly hexadecanoic acid,9,12-octadecadienoic acid,octadecanoic acid and 9-octadecenoic acid.At the beginning of saccharification,the contents of each fat acid were respectively 41.36%,55.29%,2.44% and 0.91%,finally they became 40.26%,54.30%,3.90% and 1.54%.The phase-transition temperature of fat acid in corn starch residues during saccharification process was up slowly,from 41.76℃ to 42.19℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第22期218-221,225,共5页
Science and Technology of Food Industry
基金
广东省教育部产学研结合项目(2011A090200062)
2011年华南理工大学校级教学研究项目
2012年华南理工大学"百步梯攀登计划"项目
关键词
玉米淀粉糖
酶法
糖化液糖糟
理化性质
corn starch syrup
enzymatic
residues from saccharification
physicochemical properties
