马铃薯淀粉生产糊精的工艺参数研究  

Research on the Process Paraneter of Potato starch Producing Dextrin

作　　者：姚妙爱[1] 周玉东[1] 

机构地区：[1]江苏财经职业技术学院,江苏淮安223003

出　　处：《安徽农业科学》2011年第31期19605-19606,19612,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]对以马铃薯淀粉为原料生产白糊精和黄糊精的工艺参数进行研究,为生产提供参数指导。[方法]通过单因素和L9(34)正交试验,结合生产实际,确定以马铃薯淀粉为原料生产白糊精、黄糊精的最佳参数。[结果]通过试验得出生产白糊精最佳工艺参数为酸用量与淀粉量之比0.20、温度120℃、时间2 h、体系含水量23%。生产黄糊精的最佳参数为酸用量与淀粉量之比0.25、温度140℃、时间2 h、体系含水量20%。[结论]该试验确定了生产黄糊精与白糊精的最佳工艺参数。[Objective] The research aimed to study the best processing of use potato starch to produce white and yellow dextrin.[Method] The processing was optimized by mono-factor and orthogonal experiments.[Result] The results showed that the optimum reaction condition parameters of producing white dextrin were 0.2 quantity ratio of acid and starch,23% water content,at 120 ℃ for 2 h.And the optimum reaction condition parameters of producing yellow dextrin were 0.5 quantity ratio of acid and starch,20% water content,at 140 ℃ for 2 h.[Conclusion] The research established the optimum reaction condition parameters of producing white and yellow dextrin.

关 键 词：淀粉 白糊精 黄糊精 

分 类 号：S37[农业科学—农产品加工]