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1、大学毕业设计摘要在本设计中高麦芽糖浆的生产方法是利用淀粉为原料,通过二次喷射液化、糖化、脱色过滤、离子交换、浓缩等工艺过程,制成浓度为75%的高麦芽糖浆。本次工艺采用的是双酶法,这种工艺不但提高了麦芽糖的产量和淀粉的利用率,而且使生产成本大大降低。高麦芽糖浆的优点有很多比如较高的保湿性和较低的吸潮性,口味相对适中的甜度,比较良好的抗结晶与抗氧化性,适中的粘度,稳定的化学性质,冰点低,较高的耐热性就算在加热时也不容易发生美拉德反应等。这些优点使它被广泛的应用于食品、保健、化工等多种行业,尤其是在食品工业中,可提高食品的粘稠度和口感这一
2、特性使它在甜品、冷饮、糖果、乳品等食品加工行业中被青睐。国际上目前利用酶法生产高麦芽糖浆是较为先进的方法之一,其中除了糖化酶和固定化液化酶的生产工艺外,还有热分离水化系统精制麦芽糖浆以及超滤法等。目前国内外酶法生产高麦芽糖浆仍处于主流位置。因酶法生产不仅成本低,生产较安全且生产效益高。本设计通过对国内外文献的查阅最终也采用酶法来进行高麦芽糖浆的生产。在本次设计中主要是对生产流程中所需各种物料平衡的计算、热量平衡的计算、水平衡的计算、本设计重点工段(蒸发工段)的论证和设计以及设备选型等。关键词:高麦芽糖浆;双酶法;工艺;计算大学毕业设
3、计AbstractInthedesignofhighmaltosesyrupistheuseofstarchasrawmaterial,throughthesecondaryjetliquefaction,saccharification,decolorization,ionexchange,concentrationprocess,madeof75%concentrationofhighmaltosesyrup.Theprocessusesadoubleenzymemethod,notonlyimprovethemaltosepr
4、oductionandutilization,butalsogreatlyreducethecostofproduction.Highmaltosesyrupduetolowmoistureabsorptionandhighmoistureretention,moderatemoderatesweetness,goodresistancetocrystallization,oxidationresistance,moderateviscosity,goodchemicalstability,lowfreezingpoint,heat
5、ingisnoteasyMaillardreaction,theadvantagesofhightemperature.Thistypeofsyruphasbeenwidelyusedinfood,chemical,beverageandotherindustries,especiallyinthefoodindustry,suchaspastries,beverages,candy,frozenandotherfoodsareusedmaltosesyrupasrawmaterialsoraccessories,canimprov
6、efoodstickyConsistencyandtaste.Atpresent,theinternationalproductionofhighmaltosesyrupismoreadvancedistheuseofenzymaticproduction,inadditiontoimmobilizedliquefiedenzymeandglucoamylaseprocess,thereareultrafiltrationproductionofmaltosesyrupandthermalseparationofwatersyste
7、mrefinedmaltosesyrup.Nowcommonlyusedindomesticandforeignproductionofhighmaltosesyrupprocessaregenerallyenzymaticproduction.Becausetheenzymeproductionofitslowcost,goodproductionefficiencyandproductionsafety.Inthisdesign,someoftheliteratureeventuallyusedenzymatictoproduc
8、ehighmaltosesyrup.Thedesignofthedomesticandforeignliteraturethroughthefinaluseofenzymaticmethodfortheproductionofhigh