| 利用发酵法和酶法综合技术改进玉米淀粉生产湿法浸泡工艺 |
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| 引用本文： | 赵寿经,黄丽,王辉,钱延春,徐立新. 利用发酵法和酶法综合技术改进玉米淀粉生产湿法浸泡工艺[J]. 吉林大学学报(工学版), 2008, 38(6): 1489-1494 |
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| 作者姓名： | 赵寿经 黄丽 王辉 钱延春 徐立新 |
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| 作者单位： | 1. 吉林大学,生物与农业工程学院,长春,130022
2. 长春大成实业集团有限公司,长春,130110 |
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| 摘 要： | 通过设计三水平三因素正交实验优化了嗜热乳酸菌发酵和菠萝蛋白酶酶法综合加工工艺,获得玉米淀粉的浸泡工艺条件为:浸泡水温度50±2℃;嗜热乳酸菌接种量10%;发酵浸泡玉米时间12 h,然后加入0.2%菠萝蛋白酶作用4 h,精磨后分离获得淀粉。改进后的工艺过程不添加SO2,浸泡时间从传统的48 h缩短至16 h。
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| 关 键 词： | 食品加工技术 嗜热乳酸菌 菠萝蛋白酶 玉米淀粉湿法加工工艺 |
Improvement on corn starch wet-steeping process by microbiology fermentation and enzyme |
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| ZHAO Shou-jing,HUANG Li,WANG Hui,QIAN Yan-chun,XU Li-xin. Improvement on corn starch wet-steeping process by microbiology fermentation and enzyme[J]. Journal of Jilin University:Eng and Technol Ed, 2008, 38(6): 1489-1494 |
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| Authors: | ZHAO Shou-jing HUANG Li WANG Hui QIAN Yan-chun XU Li-xin |
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| Affiliation: | 1.College of Biological and Agricultural Engineering;Jilin University;Changchun 130022;China;2.Changchun Dacheng Industry Group Company Limited;Changchun 130118;China |
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| Abstract: | An orthogonal experiment with three levels and three factors was carried out to optimize the corn starch production process using lactic acid bacteria and bromelin.The results suggest that the optimal conditions for this corn steeping processing are: steeping water temperature 50±2 ℃,inoculation of lactic acid bacteria 10%,steeping corn for 10 h,then adding 0.2% bromelin,grinding the corn for another 6 h.This technology can reduce the steeping time from 48 h(by traditional technology) to 18 h,and it also eliminates the use of SO2. |
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| Keywords: | food processing technology lactobacillus thermophilus Bromelin wet process of corn starch |
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