不同产地白砂糖中淀粉含量测定及酶法去除淀粉研究
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摘要
淀粉对制糖工艺有很大影响,研究了不同产地白砂糖中淀粉含量及现有工艺的淀粉去除率,以及应用α-淀粉酶(米曲霉来源)对淀粉去除率和酸性絮凝物的影响。
There were some negative effective in the course of sugar producing when the material including starch. This study tried to study the starch quantity of various origin white sugar and the starch removal rate under existing general processes.Furthermore,we also studied the effect on starch removal and acid flocs preventing by introducing alpha amylase(which source was Aspergillus oryzae).
There were some negative effective in the course of sugar producing when the material including starch. This study tried to study the starch quantity of various origin white sugar and the starch removal rate under existing general processes.Furthermore,we also studied the effect on starch removal and acid flocs preventing by introducing alpha amylase(which source was Aspergillus oryzae).
引文
[1]霍汉镇.现代制糖化学与工艺学[M].北京:化学工业出版社,2008:42-53.
[2]Mack F.Stansbury,Arroll L.hoffpauir.Composition of“floc”formed in acidified sirups from refined granulatedcane sugar[J].Agricultural and Food chemistry,1959(5):353-354.
[3]Chavan S M,Kumar A,Jadhav S J.Rapid quantitative analysis of starch in sugar cane juice[J].International Sugar Jourral,1991(2):56-58.
[4]黄立新,杨松青.白砂糖中微量淀粉的测定[J].甘蔗糖业,1998(3):28-33.
[5]陈骏佳,班甲,胡雪梅.蔗汁与糖浆中淀粉含量测定的新方法研究[J].甘蔗糖业,2011(3):27-29.
[6]陈其斌.甘蔗糖手册(上册)[M].北京:轻工业出版社,1987:75-80.
[2]Mack F.Stansbury,Arroll L.hoffpauir.Composition of“floc”formed in acidified sirups from refined granulatedcane sugar[J].Agricultural and Food chemistry,1959(5):353-354.
[3]Chavan S M,Kumar A,Jadhav S J.Rapid quantitative analysis of starch in sugar cane juice[J].International Sugar Jourral,1991(2):56-58.
[4]黄立新,杨松青.白砂糖中微量淀粉的测定[J].甘蔗糖业,1998(3):28-33.
[5]陈骏佳,班甲,胡雪梅.蔗汁与糖浆中淀粉含量测定的新方法研究[J].甘蔗糖业,2011(3):27-29.
[6]陈其斌.甘蔗糖手册(上册)[M].北京:轻工业出版社,1987:75-80.