茶籽粕淀粉的提取工艺及物理性质研究  

Study on the Extraction of Tea Seed Meal and Physical Properties of Starch

作　　者：韦思庆[1] 熊拯[1] 黄泰溢 

机构地区：[1]钦州学院继续教育学院,广西钦州535000

出　　处：《食品研究与开发》2015年第10期26-29,共4页Food Research and Development

摘　　要：以茶籽粕饼为原料,对采用稀碱法提取茶籽粕淀粉的最佳工艺条件及其物理性质进行研究。研究结果表明:茶籽粕淀粉稀碱法提取的最佳工艺参数为:液固比6∶1(m L/g),p H10.0,浸泡时间5 h,提取温度50℃;常温下,淀粉糊的透光率较低;析水率为36.28%,冻融稳定性很好;膨胀度为12.38%,膨胀度较低;凝沉性较好。Tea seed cake as raw material, the optimum conditions of extraction of tea seed meal starch by dilute alkali method was studied and its physical properties were studied. The results show： the best process parameters of tea seed starch was the ratio of liquid to solid 6 ∶ 1, pH10.0, soaking time 5 h, extraction temperature 50℃;at room temperature, transparent starch paste rate is low;analysis of water is 36.28%, good freeze-thaw stability;expansion degree is 12.38%, the expansion degree is low;retrogradation well.

关 键 词：茶籽粕 淀粉 提取 物理性质 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]