The Experiment Of Extruded Maize Without Germ To Produce Starch Syrup

The technology of extrUSion was aPplied to the production of the starch syrup. In thispaPef, the parametCrs of the production of starCh syrup by extrusion technology were studied.The difficult of poor filtheion of starch smpp and the extrUSion technoIogy of producing starchsyrup were studied in order to decrease the time of liquefaction and the time of saccharification,meanwhile increase the utilianion rate of starch of extrUded maize without germ and the yieIdof starch syrup.First, the experimental method of qUadratic orthogonal rotation combination of fOurfactors and five 1evels was designed. The factors are nozzIe diameteF, temperatUre of barrel,speed of screw and moistUre of maize without germ before extruded. The evaluation indexesare respectively the filtration speed of sugar liquid, the yieId rate and DE value. Then, theregression equation was estab1ished. The infiuence of the factors on evaluation indexes wasstUdied.Seccnd, The evaluation evaluation are respectively the filteration speed of sugar liquid,the yield rate and DE value. The influence of every factor on indexes was analyzed. A series ofthe parameter combinations and the optimum parameter combination were studied byfrequency optimum method.Third, the maize without germ was extruded under the condition of optimum parameters.The ration of extruded maize without germ to wateY, the time of liquefaction and the time ofsaccharification were determined by quadratic orthogonal rotation combination designexperiment. The optimum technical parameters are respectively the ratio of extruded lnaizewithout gcrm to water is l: 3, the time of liquefaction is 20min and the time ofsaccharificationis 40n1in. Under the optimum parameter condition, the DE vaIue of starch syrup is 39.43. theyield rate is l07.90% and filtration function ofsaccharificatiofl liquid is better.By Comparison, the traditional technology the orig1nal eXtrusion technology and theextrusion technology in this papef, the test resuItS indicate that DE va1ue, the fi1tration tilnctionand the yield rae df starch syrup of extruded maize without germ are respectively better thanthat of original extrusion technology and traditional technology. This technoIogy will open vastdeveloping vistas.~ 7 -2002The gelatinization degree of 36 extrusion samples was measured. The influence of factors on the gelatinization degree were studied. Based on previous experiments foundation and the scanned photograph of electron microscope the change of starch structure before and afterextruding and the mechanism of gelatinization of corn starch were explained further.Graduate student: Zhigang XiaoMajor: Agricultural Product Processing and Storage EngineeringAdviser: Prof. Dechao Shen...