马铃薯淀粉的提取工艺及其影响因素  

Technology and Influencing Factors of Extracting Potato Starch

作　　者：许力[1] 陈英[1] 尹志华[1] 孙银霞[1] 

机构地区：[1]兰州交通大学化学与生物工程学院,兰州甘肃730070

出　　处：《辽宁化工》2006年第12期698-699,共2页Liaoning Chemical Industry

摘　　要：在现有研究的基础上,提出了马铃薯淀粉的实验室提取工艺,对影响马铃薯淀粉提取工艺的因素进行了研究,通过正交实验确定了马铃薯淀粉的实验室提取的工艺条件为不削皮、薯水比1∶3、洗涤3次、静置7 h。在相应的工艺条件下提取的马铃薯淀粉品质达到了工业马铃薯淀粉的优级标准,个别指标还优于工业马铃薯淀粉的优级标准。The extracting technology of potato starch in the laboratory and several factors which affected the extracting technology have been studied based on the now research. The technology conditions of extracting potato starch were determined by the orthogonal experiment. Taking no peeling, the ratio of potato and water is one to three, the period of settlement 6-8 hours, the lavation number of times is 3 as the laboratory potato starch extracting extraction conditions, the quality of potato starch product is up to the top standard in industry and some items are better than the top standard in industry.

关 键 词：马铃薯淀粉 提取 工艺 产率 

分 类 号：X82[环境科学与工程—环境工程]