| 小麦淀粉提取工艺 |
| |
| 引用本文： | 吴大伟,张春芝,胡亚光.小麦淀粉提取工艺[J].中国农学通报,2015,31(18):200-206. |
| |
| 作者姓名： | 吴大伟 张春芝 胡亚光 |
| |
| 作者单位： | 黑龙江八一农垦大学食品学院,黑龙江八一农垦大学食品学院,黑龙江八一农垦大学食品学院 |
| |
| 摘 要： | 为了改变以马铃薯等为原料生产淀粉成本高等问题,采用小麦粉为原料提取其中的淀粉。在单因素试验的基础上,采用Box-Behnken试验设计与响应面分析,选取和面用水量、洗涤水浓度、静置时间、洗涤水用量4个因素,以淀粉提取率为响应值,优化小麦淀粉提取工艺。结果表明:模型P0.01,表明回归模型达到极显著水平,模型与实际拟合较好,各因素对淀粉提取率的影响次序为洗涤水浓度和面用水量静置时间洗涤水用量。最佳工艺参数为和面用水量35.2 g/50 g面粉、洗涤水浓度2.57%、静置时间38.2 min、洗涤水用量164.6 g/50 g面粉,此条件下淀粉提取率为66.82%。
|
| 关 键 词： | 响应面分析 小麦 淀粉 提取 工艺参数 |
| 收稿时间： | 2015/3/27 0:00:00 |
| 修稿时间： | 4/8/2015 12:00:00 AM |
Extraction Technology of Wheat Starch |
| |
| Wu Dawei,Zhang Chunzhi and Hu Yaguang.Extraction Technology of Wheat Starch[J].Chinese Agricultural Science Bulletin,2015,31(18):200-206. |
| |
| Authors: | Wu Dawei Zhang Chunzhi and Hu Yaguang |
| |
| Institution: | College of Food Engineering, Heilongjing Bayi Agriculture University, Daqing Heilongjing 163319),College of Food Engineering, Heilongjing Bayi Agriculture University, Daqing Heilongjing 163319),College of Food Engineering, Heilongjing Bayi Agriculture University, Daqing Heilongjing 163319) |
| |
| Abstract: | In order to change the problem of high production cost of starch that made from potato and so on, the starch was extracted from wheat flour. On the basis of single factor experiment the experimental design of Box-Behnken and response surface analysis were used. Amount of water for wheat flour mixed, washing water concentration, standing time and washing water consumption 4 factors were selected. Extraction rate of starch as response value, the extraction technology of wheat starch was optimized. The results showed that: P of the model <0.01. That was the reached model to the extremely significant level. The model was better fitted with the actual. The order of various factors affecting starch extraction rate was the following: washing water concentration > amount of water for wheat flour mixed > standing time> washing water consumption. The optimal parameters were amount of water for wheat flour mixed 35.2 g/50 g flour, washing water concentration 2.57%, standing time 38.2min, and washing water consumption 164.6 g/50 g flour. Extraction rate of starch was 66.82% in the conditions. |
| |
| Keywords: | response surface analysis wheat starch extraction process parameters |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国农学通报》浏览原始摘要信息 |
| 点击此处可从《中国农学通报》下载免费的PDF全文 |
|
