| 马铃薯淀粉制备脂肪模拟物的工艺研究 |
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| 引用本文： | 唐彦君,王桂华,钱丽丽,法书.马铃薯淀粉制备脂肪模拟物的工艺研究[J].农产品加工．学刊,2009(2). |
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| 作者姓名： | 唐彦君 王桂华 钱丽丽 法书 |
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| 作者单位： | 1. 黑龙江八一农垦大学食品学院,黑龙江大庆,163319
2. 黑龙江八一农垦大学生命学院,黑龙江大庆,163319 |
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| 基金项目： | 黑龙江八一农垦大学硕士基金 |
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| 摘 要： | 以马铃薯淀粉为原料,采用高温α-淀粉酶水解马铃薯淀粉,制备低DE值麦芽糊精脂肪模拟物。通过单因素试验,研究了酶添加量、反应时间、反应温度和底物浓度对产品DE值的影响,并通过正交试验确定了制备工艺的最佳条件为:酶添加量为0.02g,温度为95℃,反应时间为10min,底物质量分数为15%,水解产物的DE值为2.96。
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| 关 键 词： | 马铃薯淀粉 脂肪模拟物 工艺 |
Research on Preparation Technics of Fat Substitute Made of Potato Starch |
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| Tang Yanjun,Wang Guihua,Qian Lili,Fa Shu.Research on Preparation Technics of Fat Substitute Made of Potato Starch[J].Nongchanpin Jlagong.Xuekan,2009(2). |
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| Authors: | Tang Yanjun Wang Guihua Qian Lili Fa Shu |
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| Institution: | 1. Food College;Heilongjiang August-first Land Reclamation University;Daqing;Heilongjiang 163319;China;2. Life College;China |
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| Abstract: | Potato starch was taken as raw material. Using α-amylase controling potato starch hydrolysis to prepare the low DE value dextrin fat substitute. The enzyme quantity,time,temperature and substrate concentration were studied through single factor experiment,and the optimum technics were determined by the orthogonal experiment:enzyme 0.02 g,temperature 95 ℃,time 10 min,and substrate concentration 15%. The hydrolysis DE was 2.96. |
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| Keywords: | potato starch fat substitute technics |
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