| 紫甘薯淀粉提取工艺优化 |
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| 引用本文： | 林晓岚,陈惠芳,陈麒麟.紫甘薯淀粉提取工艺优化[J].福建农林大学学报(自然科学版),2003,32(4):527-530. |
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| 作者姓名： | 林晓岚 陈惠芳 陈麒麟 |
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| 作者单位： | 福建农林大学食品科学学院,福建,福州,350002 |
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| 摘 要： | 为提高淀粉和红色素的提取率及淀粉品质,采用柠檬酸代替水作为浸泡剂.结果表明,新鲜紫甘薯淀粉的最优提取工艺为:料液比=1∶3,浆料pH=5,浸泡1.5h,浸泡温度30℃.提取紫薯干淀粉的最优工艺为:料液比=1∶8,浸泡3h.
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| 关 键 词： | 紫甘薯 淀粉 淀粉提取率 红色素 |
| 文章编号： | 1006-7817(2003)04-0527-04 |
| 修稿时间： | 2003年6月30日 |
Technology optimization of starch extraction from purple sweet potato |
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| LIN Xiao-lan,CHEN Hui-fang,CHEN Qi-lin.Technology optimization of starch extraction from purple sweet potato[J].Journal of Fujian Agricultural and Forestry University,2003,32(4):527-530. |
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| Authors: | LIN Xiao-lan CHEN Hui-fang CHEN Qi-lin |
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| Abstract: | The technology of starch extraction from purple sweet potato (PSP) was determined. Citric acid was used in the whole process to increase the yield and quality of PSP starch and red pigment. The results showed the optimum technology parameters for fresh PSP were as follows: rate of PSP to the reagent at 1∶3, sizing agent pH 5, soaking time 1.5 hours, soaking temperature 30 ℃. The optimum parameters for dried PSP were as follows, rate of root power to the reagent at 1∶8, soaking time 3 hours. |
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| Keywords: | purple sweet potato starch starch extration rate red pigment |
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