摘要
以马铃薯淀粉为原料,利用酶制剂进行了制备高麦芽糖浆的研究,摸清了马铃薯高麦芽糖浆的工艺条件和参数,得出了马铃薯可作为淀粉糖食品开发的理论依据。
Studying the production of high maltose syrups by using potato starch mixed with enzyme, We could find the technical requirement and parameters for production of potato high maltose syrups,and the theoretic basis for development of potato starch sugar food in the future.
出处
《食品科技》
CAS
北大核心
2003年第2期7-8,12,共3页
Food Science and Technology
