【正文】 ................................................................. 4 國(guó)內(nèi) 麥芽糖漿 工業(yè)的發(fā)展?fàn)顩r .............................................................................. 6 我國(guó)淀粉及其深加工行業(yè)加速發(fā)展的機(jī)遇 .......................................................... 6 我國(guó)淀粉及其深加工工業(yè)發(fā)展中應(yīng)注意的幾個(gè)問(wèn)題 ........................................ 7 麥芽 糖漿 的應(yīng)用前 景 ..................................................................................................... 7 麥芽糖漿在食品生產(chǎn)中的應(yīng)用 .............................................................................. 7 麥芽糖漿在糕點(diǎn)生產(chǎn)中的應(yīng)用 ............................................................................ 8 麥芽糖漿在冰淇淋生產(chǎn)中的應(yīng)用 ........................................................................ 8 麥芽糖漿在果醬、燒烤以及其它行業(yè)中的應(yīng)用 ................................................ 9 第二章 淀粉糖漿 的分類(lèi)及麥芽糖漿的組成 ........................................................................ 9 淀粉糖漿的分類(lèi) 、性質(zhì) ................................................................................................. 9 淀粉糖漿的分類(lèi) .......................................................................................................... 9 淀粉糖漿的性質(zhì) ........................................................................................................ 10 麥芽 糖漿的組成及其特點(diǎn) ............................................................................................11 第三章 糖漿工廠的特點(diǎn)及其廠址的選擇 ........................................................................ 12 糖漿工廠的特點(diǎn) ........................................................................................................... 12 廠址的選擇 .................................................................................................................. 12 糖漿廠廠址選擇的特點(diǎn) ........................................................................................ 12 糖 漿廠址選擇的原則 ............................................................................................ 13 第四章 工廠的總平面布置 ................................................................................................ 16 糖漿工廠的地面建筑 ................................................................................................... 16 糖漿工廠的總平面布置原則 ....................................................................................... 16 糖漿工廠總平面布置 ................................................................................................... 17 第五章 工藝流程 ................................................................................................................ 17 麥芽 糖漿生產(chǎn)工藝流程 ............................................................................................... 17 工藝流程簡(jiǎn)述 ............................................................................................................... 18 酶法制糖工藝條件 ...................................................................................................... 18 液化工藝 ................................................................................................................ 18 糖化工藝 ................................................................................................................ 19 操作規(guī)程 ...................................................................................................................... 19 調(diào)漿 ....................................................................................................................... 19 噴射液化 ............................................................................................................... 19 高溫處理 ............................................................................................................... 19 真空閃急冷卻 ....................................................................................................... 19 糖化工藝操作規(guī)程 ............................................................................................... 19 糖化滅酶 ............................................................................................................... 19 過(guò)濾基本要點(diǎn)及順序 ........................................................................................... 19 一次脫色及過(guò)濾 ................................................................................................... 20 二次脫色及過(guò)濾 ................................................................................................... 20 離交脫色除雜 ..................................................................................................... 20 濃縮 ..................................................................................................................... 20 清潔整理 ............................................................................................................. 20 第六章 工藝及設(shè)計(jì)特點(diǎn) .................................................................................................... 20 第 七 章 物料衡算 ................................................................................................................ 21 淀粉水解過(guò)程 中調(diào)漿 衡算 ........................................................................................... 21 高溫噴射液化過(guò)程 ...................................................................................................... 21 高溫 處理 ...................................................................................................................... 21 真空閃急冷卻 ................................................................................ 錯(cuò)誤 !未定義書(shū)簽。我國(guó)漢語(yǔ)中的“糖” 字的左偏旁是“米”字，米是制糖的原料。近代生物技術(shù)已經(jīng)制造出真菌淀粉酶，采用玉米或大米等淀粉原料．通過(guò)真菌淀粉酶的作用．可得到品質(zhì)與傳統(tǒng)工藝相同的麥芽糖 ［ 1］ 。高麥芽糖漿是 70 年代在國(guó)際上出現(xiàn)的一種新型淀粉糖漿，最早生產(chǎn)高麥芽糖漿的國(guó)家是日本，日本首先以玉米淀粉為原料經(jīng)過(guò)微生物酶水解生產(chǎn)高麥芽糖漿獲得成功，而后美國(guó)也向日本引進(jìn)了這項(xiàng)技術(shù)。選用的耐高溫 α — 淀粉酶要求具有作用溫度高，作用力強(qiáng)等特點(diǎn)，能耐 110℃左右的高溫；應(yīng)用真菌 α — 淀粉酶的優(yōu)點(diǎn)是不產(chǎn)生界限糊精，有利于過(guò)濾，缺點(diǎn)是最終產(chǎn)生葡萄糖較多，四糖以上糖分比例偏高。 由于高麥芽糖漿具有抗結(jié)晶、冰點(diǎn)低等優(yōu)點(diǎn)，用于冷飲生產(chǎn)中，既可改善產(chǎn)品的口感 ，提高產(chǎn)品質(zhì)量叉可降低生產(chǎn)成本，目前已被冷飲行業(yè)作為增稠劑和增塑劑得到了廣泛的應(yīng)用。 In Chinese sugar word of the radical left is the m Word, m is the raw material of sugar. “ sugar” Reveal the history of manufacture of sugar， Manufacture of maltose to e early in th