酶法滚筒干燥制备中DE值麦芽糊精的工艺条件研究

Study on processing analysis of medium-DE maltodextrin by enzymatic and drum drying

摘要: 以玉米淀粉为原料,采用响应面分析法优化酶法结合滚筒干燥制备中DE值麦芽糊精的工艺条件。结果表明,滚筒转速73.1r/min（实际操作中滚筒转速取73r/min）,蒸汽压0.32MPa,耐高温α-淀粉酶6.33U/g,淀粉乳浓度40.6%,在此条件下可得到麦芽糊精的DE值为3.42%。

Abstract: Medium-DE maltodextrin was prepared by enzymatic and drum drying using Box-Behnken central composite design combined with response surface methodology with rice starch as raw material.Results indicated that the optimal value was roller speeds 73.1r/min (the roller speeds in actual operation was 73r/min) , drum vapor pressure 0.32MPa, α-enzyme dosage 6.33U/g, starch concentration 40.6%.Under this condition, the DE value of maltodextrin was 3.42%.