微孔淀粉特性及其制备生化反应罐的设计  

Characteristics and design of preparation for biochemical reaction pot of microporous starch

作　　者：孙小岚[1] 金毅[1] 秦礼康[1] 安军 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州英特利智能控制工程研究有限责任公司,贵州贵阳550009

出　　处：《食品与机械》2012年第1期129-132,共4页Food and Machinery

基　　金：贵州省重大科技专项[编号:黔科合重大专项字(2008)6009];六盘水市省地科技合作协议马铃薯专项(编号:5202020100101)

摘　　要：简要介绍微孔淀粉的特性及制备方法,对中试制备马铃薯微孔淀粉的反应罐进行设计。该设计根据微孔淀粉在制备过程末期因孔穴率增加而极易破碎的物理特性,提出新型非旋转系统的搅拌反应方式。此搅拌方式能较好的使淀粉乳保持均一体系,淀粉颗粒不沉淀,并与酶充分接触,形成漩涡小,柔和,产生的剪切力小,可保障制备微孔淀粉的良好性能。The characteristics and preparation method of micro porous starch were briefly introduced.The reaction pot was designed of pilot plant test of preparation for potato micro porous starch is designed.The stirring reaction mode of new nonirritating system was presented according to the physical characteristic that micro porous starch would break up easily in the late preparation because of increasing micro porosity.This stirring mode can keep homogenous system of starch slurry well,had no deposition of starch granule and was fully contacted with enzyme,producing small whirlpool and shear force,which can ensure fine capability of micro porous starch.

关 键 词：微孔淀粉 特性 生化反应罐 设计 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]