摘要
本文利用中温型和耐高温型α－淀粉酶水解玉米淀粉生产麦芽糊精。研究了ＤＥ值、液化得率以及产品透明度与反应时间、反应温度之间的关系。结果表明用玉米淀粉酶法制备麦芽糊精的最佳条件应为高温短时反应。
Maltodextrins were produced from com starch using two kinds of α-amylase: a common one and a thermal-stable one. Relationship between processing time, temperature, DE value, OD and liquefied starch yields were studied. The result shows: that corn maltodextrins could be most effectively produced at a higher tmeperatuer and a shorter processing time.
出处
《食品工业》
北大核心
2001年第3期24-25,共2页
The Food Industry
