橡实淀粉可食用性技术的研究  

Study on edibility characteristics of acorn starch

作　　者：田玉峰[1] 李安平[1] 谢碧霞[1] 丁彦鹏[1] 崔富贵[1] 

机构地区：[1]中南林业科技大学,湖南长沙410004

出　　处：《中南林业科技大学学报》2010年第7期94-99,共6页Journal of Central South University of Forestry & Technology

基　　金：国家公益项目"野生木本淀粉种质资源评价与精加工技术研究"(200804033)

摘　　要：以单宁含量较高的栓皮栎为原料,对橡实淀粉可食用性进行了研究。结果表明:橡实淀粉经过脱苦和脱色处理后能够达到淀粉的食用标准。比较常规水浸提法、超声波助提法和微波助提法等3种方法对单宁脱出效果的影响表明,超声波辅助水浸提法在45℃下脱苦60 h效果较好;正交试验结果表明超声波辅助脱色法效果最佳,橡实淀粉脱色工艺条件为:超声波频率为82.5 kHz、换水3次、温度45℃、时间7 h。The higher tannin content acorns（Quercus variabili） have been chosen as the preferred test materials to the experiments of edible process.The results show that： Acorn starch after treatment debittering and bleaching has achieved the standard of edible starch.The effects of the ultrasonic-assisted extraction,solvent extraction and traditional methods on removal tannins from acorns were studied.The results show that the ultrasonic-assisted extraction is superior to the other methods.The optimum conditions for removing the tannin from acorns were： the solution temperature 45 ℃,the time 60 hours.The bleaching techniques have been studied by using orthogonal experiment,and analysis of variance.The results show that ultrasonic decolorization method most suitable for edible starch bleaching,the optimum conditions for bleaching acorn starch obtained are as follows： ultrasonic frequency is 82.5 kHz,changing the water 3 times,reaction temperature is 45 ℃,and reaction time 7 hours.

关 键 词：食品科学 栓皮栎 淀粉 脱苦 脱色 

分 类 号：S2[农业科学—农业工程]