粗原料酶酸法生产液体葡萄糖新工艺的研究

食品科学 ›› 1998, Vol. 19 ›› Issue (4): 17-20.

粗原料酶酸法生产液体葡萄糖新工艺的研究

陈三宝

江西省食品发酵研究所

出版日期:1998-04-15 发布日期:2011-12-10

Study on A New Technology of Liquid Glucose by Enzyme-Acid Method using Raw Starch

CHEN San-Bao

Online:1998-04-15 Published:2011-12-10

摘要/Abstract

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。

关键词: 粗淀粉, 液体葡萄糖, 酶酸法, 离交酸化糖化

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.

Key words: Raw starch liquid glucose Enzyme-acidmethod Ion exchange-acidation-Saccharification process

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.

CHEN San-Bao. 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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