Experiment Of The Extrusion Corn Flour For Preparation High Maltose Syrup

Moreover sugar industry has stepped into a new stage with food machinery industrycontinuously innovation and constant progress of science and technology in society.To save energyand shorten the production cycle of high maltose syrup, corn flour-based material was used toproduce high maltose syrup and the extrusion processing parameters were optimized, theproperties of high maltose syrup were deeply researched and discussed through the modernanalysis techniques.First, the enzymolysis conditions of high maltose syrup were determined. According topre-extruded pre-experiment, the enzymatic hydrolysis condition of representative extrudedsamples were determined with fixed extrusion parameters. Optimal enzymolysis conditions asfollowing： the liquefaction time was10minutes and temperature was70℃, dosage of3U/gα-amylase during liquefaction, the saccharification time was8hours and temperature was70℃,dosage of200U/g β-amylase and34U/g pullulanase added during saccharification.The glucose content, the maltose content, the maltotriose content and syrup yield as index,effects of extrusion processing parameters(barrel temperature, material moisture,screw rotationspeed and aperture diameter)on the preparation of high maltose syrup using maize extrudate werediscussed through high performance liquid chromatography. Through Quadraticrotation-orthogonal combination design and Response surface optimization experiment theoptimum conditions was, barrel temperature of56℃, material moisture of21%, screw rotationspeed of200r/min and aperture diameter of6mm, The results showed that content of maltose insample was68.79%,glucose was6.75%, maltotriose was4.93%and syrup yield was98.24%.The thermal stability and microscopic structure of the maltose syrup through differentextrusion processing parameters was studied by DSC and FTIR. The performances of syrup withdifferent content of glucose, maltose and maltotriose were investigated by FTIR. The differentsugar contents of syrup were compared with standard sample. Results showed that there was asignificant link between the different sugar contents of syrup and the functional group. To obtainbetter thermal stability and boil sugar temperature of the high maltose syrup, we should be within acertain range to improve the barrel temperature and reduce the material moisture pressingextrusion by DSC analysis. The hygroscopic and moisture retention of the maltose syrup were alsoinvestigated. Hygroscopic and moisture retention of the syrup under different extrusionprocessing conditions changed regularly. The paper Analyzed corn flour component changes before and after extrusion and corn flourparticles microstructure changes by scanning electron microscope under different extrusionprocessing parameters. It was found that with a higher screw rotation speed uniform corn flourparticles having a uniform polygonal block size can be obtained, cut grooved and uneven,extruded under the higher barrel temperature corn flour particles were mostly gravel block andthe cutting surface appeared to be disordered scales.The research process added enzymatic extruded method and enzymatic processes were usedrespectively to prepare high maltose component of the obtained high maltose syrup were analyzed.The research process is superior to added enzymatic extruded and enzymatic method through acomprehensive comparative analysis.