The Study On Efficiently Key Technologies Of Making Starch Sugar In Semi-dry Method

We have rich resources of maize in our country. The maize deep processing industry has a rapid development in recent years, especially the deep processing industry of maize starch that has a long industrial chain and abundant products. Maize starch sugar is the most important industry of maize deep processing industry. The development of maize starch sugar drives a series of industries. This paper takes maize flour as material to make starch sugar according to previously study and experiences. The main results of research were as follows.1. Taking DE value and gelatinization degree as assessment indicators to analysis the effect of different liquefaction conditions on liquefaction and research liquefaction process by extrusion enzyme complex method. Results showed that The process parameters were ranked in decreasing order of their effect on DE value and gelatinization degree were as follows:amount of high temperature resistant a-amylase, extruded temperature, moisture content, the optimal conditions were high temperature resistant a-amylase consumption of50u/g, moisture content of35%, extrusion temperature of125℃,The gelatinization degree of liquefied maize flour was81.37%, DE value was13.93%.2. Taking extrusion enzyme complex method liquefied maize to make starch sugar, DE value was assessment indicator, rearch the effect of glycosidase enzyme addition amount, saccharification time, slurry pH and liquid ratio on DE value.The best process of making starch sugar by liquefied maize flour was saccharification time was3.5h, slurry pH value was5, glycosidase enzyme addition amount was280u/g(dry meterial) and liquid ratio was3.3:1.Starch sugar meets the national standards, DE value was45.89%, yield rate of starch sugar was105.54%.3. The sensory and physical and chemical indexes of starch sugar meet the national standard GB/T20885-2007, which can be used as a sweetener in the food industry. The starch sugar was analyzed by HPLC (High Performance Liquid Chromatography), the result showed that the conent of sugar was that glucose content was31.87%, malt sugar content was33.47%and malt trisaccharide content was12.91%.4. Taking extrusion enzyme complex method to make starch sugar saves RMB189.94yuan/t. This processing could bring considerable economic benefits to starch sugar production enterprises. It’s also has a certain significance to reduce the price of starch sugar in the sugar market.