| 粗原料酶酸法生产液体葡萄糖新工艺的研究 |
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| 引用本文： | 陈三宝.粗原料酶酸法生产液体葡萄糖新工艺的研究[J].食品科学,1998,19(4):17-20. |
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| 作者姓名： | 陈三宝 |
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| 作者单位： | 江西省食品发酵研究所 |
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| 摘 要： | 以直接投料粗淀粉，用酶液化、离交酸化糖化工艺生产液体葡萄糖，比传统的酶酸法生产的产品质量好，比双酶法生产过滤快，产量高，效益好。
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| 关 键 词： | 粗淀粉 液体葡萄糖 酶酸法 离交酸化糖化 |
Study on A New Technology of Liquid Glucose by Enzyme-Acid Method using Raw Starch |
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| Chen Sanbao.Study on A New Technology of Liquid Glucose by Enzyme-Acid Method using Raw Starch[J].Food Science,1998,19(4):17-20. |
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| Authors: | Chen Sanbao |
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| Affiliation: | Chen Sanbao |
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| Abstract: | liquid glucose was produced with raw starch by means of enzymatic liquefication,and a process of ion exchange-acidation-saccharification.It was showed the new technology can produce glucose with high quality than traditional technology of enzyme-acid method,and had some advantage,such as filterability,high productivity， better efficiency compared with double-enzyme method. |
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| Keywords: | Raw starch liquid glucose Enzyme-acidmethod Ion exchange-acidation-Saccharification process |
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