抗性麦芽糊精除杂脱色工艺研究  

Research on decoloring and purification processing of resistant maltodextrin

作　　者：骆海平[1] 吴胜旭[1] 徐勇[1] 寇秀颖[1] 

机构地区：[1]广东省食品工业研究所广东省食品工业公共实验室,广州510308

出　　处：《中国食品添加剂》2012年第1期158-161,共4页China Food Additives

基　　金：广州市番禺区科技计划项目(2010-Z-16-1)

摘　　要：研究新生磷酸钙法对抗性麦芽糊精的脱色效果,同时考察不同操作条件对脱色效果的影响。结果表明:溶液的起始浓度,石灰乳加入后的pH,磷酸加入后的pH这三个因素能够显著影响溶液脱色的效果。起始浓度Brix=2%为宜,随着起始浓度的增加,脱色效果逐渐下降,损失率逐渐上升。石灰乳加入后pH=11以内,随着pH增加,脱色效果逐渐增加,但是损失率也逐渐上升。磷酸加入后pH控制在6.5,pH在6.5时,脱色率最高达到65%,之后随着pH上升,脱色率逐渐下降。温度对脱色效果影响不显著。阳离子表面活性剂和聚合氯化铝都能够对磷酸钙的脱色效果起到协同增效作用,阳离子表面活性剂添加量在2‰的添加量下,其和磷酸钙混合的脱色率可达到60%;聚合氯化铝添加量为2‰,其和磷酸钙混合的脱色率可达到68%。The decoloring effect by calcium phosphate and its processing were investigated. The results indicate that the initial concentration, the pH value after adding the milk of dime and pH value after adding the phosphate acid had significant effects on decolofing rate. The best initial concentration of maltodextrin Brix was 2%. The decoloring rate and losing rate increased with the increasing of the initial concentration. When pH value after adding dime milk was less than 11, decoloring effect increased with the increasing of pH value. However, the losing rate also increases. For the best pH value after adding the phosphate acid, it was 6.5% and decoloring rate was 65%. After that, the increasing of pH led to decreasing of the decoloring rate. Cationic surfactant and polyaluminum chloride （PAC） strengthened the effect the decoloring. Cationic surfactant and 2%o phosphate calcium with phosphate calcium had 60% and 68% of de- colouring rate respectively.

关 键 词：新生磷酸钙 脱色 阳离子表面活性剂 聚合氯化铝 

分 类 号：TS202.3[轻工技术与工程—食品科学]