影响木薯淀粉加工质量因素研究  

Study on the Effect Factors on Cassava Starch Quality in Cassava Starch Processing

作　　者：杨丽英[1] K.Sriroth K.Piyachomkwan 葛再伟[1] 

机构地区：[1]云南省农业科学院油料作物研究所,云南昆明65020 [2]Cassava Starch Technology Research Unit,Kasetsart Agricultural and AgroIndustrial Product Improvement Institute

出　　处：《粮食与饲料工业》2002年第3期38-39,45,共3页Cereal & Feed Industry

基　　金：泰国Kasetsart大学农业和农业产业开发研究所木薯和淀粉技术实验室资助

摘　　要：主要研究了淀粉提取过程中 ,削皮 ,水洗 ,干燥温度对淀粉纯度 ,白度和糊化粘度的影响。研究结果表明 :削皮、水洗和干燥温度影响淀粉白度、纯度和淀粉糊化粘度。在相同水洗次数 (1次 )和相同干燥温度 (5 0℃ )下 ,未削皮的淀粉样品色发灰 ,但具有比削皮处理高的峰值粘度、95℃最后粘度、5 0℃时粘度、峰值降和持久性。在已削皮和相同干燥温度 (5 0℃ )下 ,淀粉水洗次数增加 ,不但增加淀粉纯度 ,而且提高淀粉性能 ,如提高峰值粘度、95℃最后粘度、5 0℃时粘度、持久性和糊化温度。不同干燥温度对淀粉白度无影响 ,但纯度随干燥温度的增加而稍稍增加。通常高的干燥温度有高的峰值粘度、95℃最后粘度、峰值降、5This paper focuses on evaluating the effects of such process steps as peeling, washing and drying on starch purity and its gelatinized paste viscosity. The study results showed that peeling, washing and drying temperature had effects on starch purity and starch paste viscosity. The starch from unpeeled roots had a dull color, but its peak viscosity, trough viscosity, final viscosity breakdown and setback were higher than that of the starch from peeled roots. Based on the same drying temperature and that the roots were peeled, more washing not only increased starch purity but also improved starch paste characteristics such as peak viscosity, trough viscosity, final viscosity, set back and pasting temperature. Different drying temperature had no effect on starch whiteness, however purity had a slight increase with the heightening of drying temperature. Generally speaking, starch dried at higher temperature had higher peak viscosity, trough viscosity, breakdown, final viscosity and setback.

关 键 词：木薯淀粉 加工质量 白度 纯度 粘性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]