| 酶法麦芽糊精生产技术及其应用 |
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| 引用本文： | 王志民,王纯.酶法麦芽糊精生产技术及其应用[J].西华大学学报(自然科学版),1995(1). |
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| 作者姓名： | 王志民 王纯 |
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| 摘 要： | 麦芽糊精是我国新开发的重要食品工业原料，是由淀粉经α－淀粉酶适当水解得到的ＤＥ值为１０～２０的产品．本文介绍了生产麦芽糊精的工艺流程和设备，制订了产品质量标准，阐述了该产品的特性及应用。
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| 关 键 词： | 麦芽糊精 α－淀粉酶 DE值 喷射式液化 离心喷雾干燥 |
Production Technology of Maltodextrin in Enzyme Methods and its Applications |
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| Wang Zhinlin, Wang Chun.Production Technology of Maltodextrin in Enzyme Methods and its Applications[J].Journal of Xihua University:Natural Science Edition,1995(1). |
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| Authors: | Wang Zhinlin Wang Chun |
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| Affiliation: | Department of Feed Engineering |
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| Abstract: | The maltodextrin is a new developmental important food industry material in Our country, is that starch is appropriately hydrolyzed into the pro
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