挤压膨化大米磷酸酯淀粉与湿法大米磷酸酯淀粉工艺及性质比较研究  

Comparison of methods and properties of producing phosphate ester rice starch by extrusion and wet way

作　　者：彭雅丽[1] 吴卫国[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《粮食与油脂》2010年第7期23-25,共3页Cereals & Oils

基　　金：2008年湖南省科技重大专项"稻米深加工关键技术研究与示范"(1006:SR0485)

摘　　要：以大米淀粉为原料,尿素为催化剂,分别用挤压膨化法和湿法与磷酸盐反应制得大米磷酸酯淀粉,并对其进行冻融稳定性、透明度、酯化度等比较;结果表明,挤压膨化大米磷酸酯淀粉凝沉性最弱,热稳定性最佳,冻融稳定性没湿法制品高。With the rice starch as starting material,and urea as catalyst,reacted with rice starch into phosphate starch by extrusion and wet ways.Then comparising the freeze–thaw stability,transparency and degree of esterification of them.The test shows that retrogradation of the phosphate ester rice starch by extrusion is the worst,thermal stability of it is the best,and freeze–thaw stability of it is lower than the way in wet.

关 键 词：大米淀粉 磷酸酯淀粉 挤压膨化 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]