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Preparation of crystalline glucose in the corn starch in the process of liquefaction, saccharification affect the conversion of glucose, glucose, quality, and the key to the production cycle, wherein the application of amylase to liquefaction, saccharification process plays a decisive role. Based on this study, corn starch abundant domestic resources to improve the conversion rate of glucose to improve the filterability of sugar, shortening the production cycle of the target, using double enzyme processing techniques to the new high-temperature α-amylase enzyme amylase, Aspergillus niger glucose amylase and pullulanase enzyme novel glucoamylase, studied the effects of corn starch liquefaction, saccharification factors while optimizing the corn starch liquefaction, saccharification process parameters. The main results are as follows: using a new high temperature α-amylase can reduce liquefaction time, improve Liquefied protein impurities such as cohesion, improve the quality of the Liquefied. Glucoamylase and pullulanase new synergies for saccharification, saccharification time can be shortened to improve the conversion rate of glucose. In the new high-temperature α-amylase enzyme amylase, glucoamylase is glucoamylase, glucose, corn starch, crystalline preparation process, the liquefaction control of DE value of 15 to 20%, the highest final conversion of glucose. Less than 15% or higher than 20%, the final saccharification DE value will decline. By liquefied single factor test to determine the factors that affect the optimum liquefaction ranges: slurry concentration of 20 to 30%, the liquefaction time 60 minutes, high temperature α-amylase 32 u / g Starch so, liquefaction temperature above 91 ℃, liquefaction pH value between 5.6 and 6.2. Best of the factors to affect the liquefaction ranges based on the orthogonal test to determine the optimum liquefaction process parameters: temperature 97 ℃, pH6.0, slurry concentration of 25%, liquefaction time 60 minutes, high temperature α-amylase enzyme dosage 24u / g starch . Verification test proved that using liquefied optimization parameters, the final value is reached 18.00% liquefaction DE, transmittance 30.0%, protein and other impurities Liquefied good cohesion. By mashing single factor test to determine the factors that affect the saccharification best range, the following conclusions: saccharification temperature at about 60 ℃, pH value of saccharification between 4.0 to 4.5, saccharification time in between 36 to 60 hours, glucose amylase in a 300u / g starch around pullulanase dosage 0.10ASPU / g starch or so. Saccharification of various factors to affect the range based on the best use of orthogonal experiment to determine the optimal parameters saccharification: saccharification temperature 60 ℃, pH value of 4.5, saccharification time 48 hours, glucose
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