摘要
根据淀粉糖的生产工艺,采用正交试验,研究开发符合某大型糖果生产企业"F"公司要求的"单糖≤2g/100g,二糖≥40g/100g,三糖17g/100g^20g/100g"的淀粉糖浆的关键工艺技术,以指导生产。
The main content of this artiole was based on the production process of starch syrup. The key technologies were researched with orthogonal experimental method to applied in producing the starch syrup, which meet the ＂F＂ company requirements that glucose content was less than 2%, disaccharide maltose content was greater than 40%, trisaccharide maltotriose content was between 17%-20%.
出处
《食品工程》
2013年第3期27-29,38,共4页
Food Engineering
关键词
正交试验
淀粉糖浆
组分
orthogonal experiment
starch syrup
component
