CAJ | 학술논문

利用低温挤压酶解干法脱胚玉米，在挤压机内完成淀粉的糊化过程和液化过程．此项技术与目前国内外传统酶法以玉米淀粉（乳）为原料生产糖浆技术相比，省去淀粉生产过程和淀粉乳的喷射液化过程，糖化时间减少1／3～2／3，糊化度增至95．53％～96．67％、还原糖含量增至9．44％～9．78％．实际生产表明，本技术与目前传统酶法使用淀粉（乳）生产糖浆相比，每生产一吨糖浆（浓度75％），可降低糖浆生产成本200～270元，玉米原粮用量节省0．1 t ，用水量减少4．0 t ．
이용저온제압매해간법탈배옥미，재제압궤내완성정분적호화과정화액화과정．차항기술여목전국내외전통매법이옥미정분（유）위원료생산당장기술상비，성거정분생산과정화정분유적분사액화과정，당화시간감소1／3～2／3，호화도증지95．53％～96．67％、환원당함량증지9．44％～9．78％．실제생산표명，본기술여목전전통매법사용정분（유）생산당장상비，매생산일둔당장（농도75％），가강저당장생산성본200～270원，옥미원량용량절성0．1 t ，용수량감소4．0 t ．
The test results indicate that the gelatinized degree for the extrudate of dry degermed maize extruded at low temperature and degraded by enzyme is increased to 95 .53% ~96 .67% , meanw hile its reducing sugar is increased to 9 .44% ~9 .78% .T he above facts indicate the gelati‐nization and liquifaction processes of starch in dry degermed maize have already finished in extru‐der .Comparing above extrudate with starch or starch milk of syrup matrial of current traditional enzymic method at home and abroad ,this extrudate used for syrup matial may omit starch produc‐tion process and spraying liquifaction process of starch milk in syrup saccharifying process .It de‐creases saccharifying time to 1/3~1/4 of traditional saccharifying time .Research results indicate that comparing the technology of dry degermed maize extruded at low temperature and degraded by enzyme with that of current traditional enzymic method ,the cost of per ton syrup (concentra‐tion 75% ) decreases 200 yuan ~270 yuan .Meanwhile ,the use level of commercial maize decrea‐ses 0 .1 ton and the use level of water decreases 4 .0 ton for per ton syrup .