| 甘薯淀粉白度的研究 |
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| 引用本文： | 蒋和体,钟耕.甘薯淀粉白度的研究[J].西南农业大学学报,1994,16(4):325-326. |
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| 作者姓名： | 蒋和体 钟耕 |
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| 作者单位： | 西南农业大学食品科学学院，西南农业大学食品科学学院 重庆 630716，重庆 630716 |
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| 摘 要： | 用石灰水调整磨浆液ｐＨ值至７．５～８．５，（３０００－４０００ｒ／ｍｉｎ）离心分离和沉淀，能有效改善甘薯淀粉白度。
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| 关 键 词： | 甘薯 淀粉 提取 白度 |
A RESEARCH ON IMPROVING WHITE-DEGREE-DATE OF SWEET POTATO STARCH |
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| Jiang Heti, Zhong Gen.A RESEARCH ON IMPROVING WHITE-DEGREE-DATE OF SWEET POTATO STARCH[J].Journal of Southwest Agricultural University,1994,16(4):325-326. |
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| Authors: | Jiang Heti Zhong Gen |
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| Abstract: | Adjusting the pH of starch milk of sweet potato to 7. 5~8. 5 with saturated lime water and centrifuging it at 3,000-4,000 r/min. before precipitation seemed to be effective in raising the white - degree - date of sweet potato starch. |
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| Keywords: | sweet potatoes starch abstractions technology whiteness lime water |
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