| 马铃薯淀粉生产糊精的工艺参数研究 |
| |
| 引用本文： | 姚妙爱,周玉东.马铃薯淀粉生产糊精的工艺参数研究[J].安徽农业科学,2011,39(31):19605-19606,19612. |
| |
| 作者姓名： | 姚妙爱 周玉东 |
| |
| 作者单位： | 江苏财经职业技术学院,江苏淮安,223003 |
| |
| 摘 要： | 目的]对以马铃薯淀粉为原料生产白糊精和黄糊精的工艺参数进行研究,为生产提供参数指导。方法]通过单因素和L9（34）正交试验,结合生产实际,确定以马铃薯淀粉为原料生产白糊精、黄糊精的最佳参数。结果]通过试验得出生产白糊精最佳工艺参数为酸用量与淀粉量之比0.20、温度120℃、时间2 h、体系含水量23%。生产黄糊精的最佳参数为酸用量与淀粉量之比0.25、温度140℃、时间2 h、体系含水量20%。结论]该试验确定了生产黄糊精与白糊精的最佳工艺参数。
|
| 关 键 词： | 淀粉 白糊精 黄糊精 |
Research on the Process Paraneter of Potato starch Producing Dextrin |
| |
| Institution: | YAO Miao-ai et al(Jiangsu Finance and Economics College of Vocational,Huaian,Jiangsu 223003) |
| |
| Abstract: | Objective] The research aimed to study the best processing of use potato starch to produce white and yellow dextrin.Method] The processing was optimized by mono-factor and orthogonal experiments.Result] The results showed that the optimum reaction condition parameters of producing white dextrin were 0.2 quantity ratio of acid and starch,23% water content,at 120 ℃ for 2 h.And the optimum reaction condition parameters of producing yellow dextrin were 0.5 quantity ratio of acid and starch,20% water content,at 140 ℃ for 2 h.Conclusion] The research established the optimum reaction condition parameters of producing white and yellow dextrin. |
| |
| Keywords: | Starch Shite dextrin Yellow dextrin |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
