利用薯干粉生产柠檬酸  

Citric acid from potato flour

作　　者：宋世廉[1] 于文潮[1] 于大男 

机构地区：[1]大连轻工业学院食品工程系 [2]大连调味食品厂研究所

出　　处：《中国食品工业》2000年第6期24-25,共2页China Food Industry

摘　　要：柠檬酸又名枸椽酸,是一种酸性较强的有机酸,分子式为C_6H_8O_7,分子量为192.12,比重1.542,熔点153℃,学名为2羟两烷三羧酸。目前生产的柠檬酸产品大都含有结晶水,分子量210.40,比重1.655,其状态可以是无色半透明的晶体、白色颗粒或白色结晶粉末,特征是无臭、强酸味、微潮解,易溶于水和酒精,不溶于有机溶剂如氯仿等,在干燥湿暖的空气中会渐渐风化,失去结晶水,成为无水柠檬酸。Citric acid is widely applied in the food industry, particularly in the sectors of confectionery, bakery and beverage. To meet the increasing demand, researches are being conducted to enhance productivity as well as to develop new production approaches and techniques. In this article, we look into the use of potato flour for the production of citric acid.

关 键 词：食品 柠檬酸 生产 薯干粉 深层发酸 

分 类 号：TQ216[化学工程—有机化工]