本书是根据当前淀粉与淀粉深加工业的发展，结合目前我国应用型高校教学课程内容和体系改革的需要，收集近几年国内外相关领域的文献资料，结合目前生产实际，由多年从事该专业教学与科研工作的专业教师与国内大型淀粉深加工骨干企业的工程技术人员共同编写。本书在内容选择、顺序安排、知识深浅度等方面遵循教学规律，可满足专业教学的需要。淀粉制品种类繁多，应用范围极其广泛。根据多数企业产品结构特点和高校相关专业教学计划安排，本书共阐述了以下四部分内容。第一部分为本书的第一章，比较详细地叙述了本教材后续课程中涉及的有关淀粉的基础理论知识，它是淀粉提取和淀粉深加工的技术基础。第二部分为本书的第二章至第六章，论述了不同淀粉质原料的湿法淀粉提取技术以及淀粉副产物的综合利用技术。考虑玉米既是主要的淀粉资源，也是提取淀粉所需工艺最复杂的原料，因此将玉米淀粉提取技术作为教材的重点。考虑到低脂玉米粉应用的发展潜力，增设了干法玉米粉提取技术相关内容。第三部分为本书的第七章和第八章，介绍了淀粉糖生产的基本理论和各种淀粉糖生产的特点和关键技术。淀粉糖既是食品、制药、化工等行业的原料，也是微生物发酵的底物。利用微生物可将淀粉糖进一步转化为乙醇、多元醇、酮、有机酸、氨基酸、微生物多糖、酶制剂、单细胞蛋白、抗生素、激素等多种产品，相关技术可参阅有关专著。第四部分为本书的第九章，阐述了各种变性淀粉的生产方法、性质及相关应用领域。以上各部分所述内容，包括了各类产品生产的基本原理、工艺流程、典型设备和技术参数。（This book is based on the current development of starch and starch deep processing industry, combining with the current needs of the reform of teaching content and system in applied colleges and universities, collecting the relevant references in recent years at home and abroad and combining with the current production practice, which is compiled by professional teachers who have engaged in the professional teaching and research work for many years and engineering and technical personnel of domestic large-scale deep processing of starch enterprises. The book can meet the demands of professional teaching in the content selection, order arrangement, depth of knowledge and the following of teaching rules. Starch products have various kinds and an extremely wide range of applications. According to the characteristics of most enterprises product structure and related professional teaching plan of college, the book describes the following four parts. The first part is the first chapter of this book, which narrates in more detail the basic theoretical knowledge about starch in the follow-up courses of this textbook, which is the technical basis of starch extraction and deep processing. The second part is the second chapter to the sixth chapter of this book, discusses the wet starch extraction technology of different starch raw materials and comprehensive utilization of starch by-products. Considering that corn is not only the main starch resource, but also the most complicated raw material for the process of extracting starch, therefore, corn starch extraction technology is regarded as the focus of the textbook. Taking into account the development potential of low-fat corn flour application, this book added related content about dry corn flour extraction technology. The third part is Chapter VII and Chapter VIII of this book. The basic theory of starch sugar production and the characteristics and key technologies of various kinds of starch sugar production are introduced. Starch sugar is not only food, pharmaceutical, chemical industry raw materials, but also microbial fermentation substrate. The use of microorganisms can further convert starch sugar into ethanol, polyols, ketones, organic acids, amino acids, microbial polysaccharides, enzymes, single-cell protein, antibiotics, hormones and other products, the relevant technology can refer to the relevant monograph. The fourth part is the ninth chapter of this book, elaborating a variety of modified starch production methods, properties and related application fields. The above contents include the basic principles of production of various products, processes, typical equipment and technical parameters.）