副干酪乳杆菌在提取马铃薯淀粉中的应用  

Application of Lactobacillus paracasei in Extraction of Potato Starch

作　　者：焉振玲 

机构地区：[1]辽宁省东港市农产品质量监测检验中心,辽宁东港118300

出　　处：《现代农业科技》2016年第2期282-283,共2页Modern Agricultural Science and Technology

摘　　要：研究马铃薯淀粉的提取工艺,分析影响马铃薯淀粉提取率的主要因素,以及副干酪乳杆菌在马铃薯淀粉生产工艺中的应用。结果表明:影响马铃薯淀粉沉淀量的各因素的显著程度依次为菌液添加量>温度>料液比>p H值。马铃薯淀粉提取最佳工艺为菌液添加量是15 m L,马铃薯浆液的p H值为7.5,沉淀淀粉时的温度为40℃,磨浆时的料液比是1∶5。The potato starch extraction processes were studied,the main factors affecting extraction rate of potato starch,and applications of Lactobacillus paracasei in potato starch production process were analyzed .The results showed that the significant degree of the factors affecting potato starch precipitation followed by bacteria liquid adding amount〉temperature〉material liquid ratio〉pH value.Potato starch extraction optimum processes were as follows ：bacteria liquid was added to 15 mL, potato slurry pH value was 7.5, amyloid deposition when the temperature was 40 ℃, grinding the material liquid ratio was 1：5.

关 键 词：马铃薯淀粉 微生物絮凝剂 酸浆法 提取 

分 类 号：S532[农业科学—作物学] TS235-2[轻工技术与工程—粮食、油脂及植物蛋白工程]