醋酸酯化莲藕改性淀粉的制备工艺研究  

Research on Preparation Process of Lotus Root Starch Acetate

作　　者：刘丽[1] 

机构地区：[1]江西中医药高等专科学校,抚州344000

出　　处：《食品工业》2017年第1期25-27,共3页The Food Industry

摘　　要：主要研究了醋酸酯化莲藕改性淀粉的制备工艺。以乙酰基质量分数为指标,通过响应面分析法确定醋酸酯化莲藕改性淀粉的制备工艺,即pH 6.9,反应温度33℃,反应时间117 min,醋酸酐用量0.34 mL,此条件下制备的莲藕改性淀粉乙酰基质量分数为1.88%,莲藕改性淀粉颗粒较光滑、多孔,呈多面体。Mainly discuss the preparation process of lotus root starch acetate. With the acetyl content as indicator, the optimum condition of preparation process of lotus root starch acetate was determined, such as pH for 6.9, reaction temperature for 33 9, reaction time for 117 min, amount of acetic anhydride for 0.34 mL, the acetyl content was 1.88%. Under this condition, and lotus root modified starch granules was smooth, porous, and showed a polyhedron.

关 键 词：莲藕 改性淀粉 醋酸 酯化 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]