| 粗原料酶酸法生产液体葡萄糖新工艺的研究 |
| |
| 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].四川食品与发酵,1997(4):29-32. |
| |
| 作者姓名： | 陈三宝 |
| |
| 作者单位： | 江西省食品发酵研究所 336000 |
| |
| 摘 要： | 以粗淀粉原料直接投料,用酶液化、离交酸化糖化工艺生产液体葡萄糖,比传统的酶酸法工艺生产的产品质量好,比常用的双酶法工艺生产过滤快,产量高,效益好。
|
| 关 键 词： | 粗淀粉 液体葡萄糖 酶酸法 离交酸化糖化 |
Study on a new product technology of liquid glucose by enzyme-acid method using raw starch |
| |
| Abstract: | In this paper, liquid glucose was produced with raw starch by means of enzymatic change, and a process of ion exchange -acidation-sugar. it was showed the new technology can produce glucose with high qu-ality than traditional tecnnology of enzyme-acid method, and had some advnntage, such as filterability, high prcduc-tivity, better efficiency compared with double-enzyme method. |
| |
| Keywords: | raw starch liquid glucose enzyme-acid method ion exc-hange-acidation-sugar process |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
