The Experiment Study On Extrusion Cooking Corn Starch And Degermed Corn For Production Of Glucose Syrup

In this paper corn raw starch and degermed corn was processed in a single screw extrude. Theinfluence of extrusion system parameters (barrel temperature, material moisture, screw speed,enzyme content during extrusion) and the enzyme content during liquefaction on syrup producedwith extruded material was studied. DE value and yield ratio of glucose syrup produced withmaterial adding thermo stable a- amylase during extrusion are higher than those with traditionalextrusion cooking without a- amylase. Glucose syrup was produced with extruded corn raw starchand degermed corn. DE value, starch yield ratio and filtrate rate were investigated to construct amathematical model according with practical production, thus provided scientific theoretical basisto design corn raw starch and degermed corn extrusion cooking system and choose parameters.Resistant starch was found in material, this kind of starch was not broken down by a-amylase thusinfluenced DE value and yield ratio. But some resistant starch was broken down during extrusion,so the degradation degree of resistant starch was studied.DE value of glucose syrup, filtrate rate and starch yield ratio were investigated as indexes, themethod of quadratic orthogonal rotation combination test design of five factors and five levels (1/2implementation) was applied to discuss the principle of the influence of different parameters (barreltemperature, material moisture, screw speed, enzyme content during extrusion, enzyme contentduring liquefaction) on technology of corn raw material and degermed corn to produce syrup. Theexperimental data was analyzed with the Reda software. The regression equation was found andanalyzed. The range of extrusion parameters by frequence optimization was gained in this paper.Taking resistant starch as the monitoring indexes,the method of quadratic orthogonal rotationcombination test design of five factors and five levels (1/2 implementation) was applied to discussthe principle of the influence of different parameters(barrel temperature, material moisture, screwspeed, enzyme content during extrusion, enzyme content during liquefaction) on technology of cornraw material and degermed corn producing syrup. The experimental data was analyzed with theReda software. The regression equation was found and analyzed.The range of extrusion parametersby frequence optimization was gave in this paper.