百合淀粉漂白工艺的研究  

作　　者：李忠海[1] 徐廷丽[1] 曹清明[1] 孙昌波[1] 钟海雁[1] 

机构地区：[1]中南林学院,株洲412006

出　　处：《食品工业科技》2004年第8期89-91,共3页Science and Technology of Food Industry

摘　　要：以H2O2作漂白剂,探讨了淀粉乳浓度、H2O2用量、反应时间、反应温度和pH等因素对百合淀粉白度的影响,并用正交实验确定了百合淀粉漂白的最佳工艺条件。结果表明,在酸性条件下,其白度值随H2O2的添加量、温度和时间的增加而增大,随淀粉乳浓度和pH的增加而减小;最适宜的漂白工艺条件为淀粉乳浓度50%,H2O2添加量5.0%,反应温度40℃,反应时间30min,pH3.0。The effects of starch concentration,oxidant dosage, reaction time, temperature,and pH on lily starch were investigated using hydrogen peroxide as bleaching reagent. The optimal conditions for bleaching of lily starch were determined through orthogonal test. The results showed that the starch whiteness increased with the increase in H2O2, reaction temperature, reaction time, while decreased with the amount of starch and pH value under acidity circumstance. The optimum bleaching conditions were found to be starch concentration 50%, H2O2 5.0%, temperature 40℃, time 30min and pH 3.0, respectively.

关 键 词：百合淀粉 漂白工艺 H2O2 用量 淀粉乳浓度 白度 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]