低黏度氨基甲酸酯淀粉衍生物干法制备工艺研究  

Study on Dry Preparation of Low-Viscosity Carbamate Starch Derivatives

作　　者：陈景鑫[1] 裴绍林[2] 

机构地区：[1]齐齐哈尔工程学院管理工程系,黑龙江齐齐哈尔161005 [2]黑龙江北大荒斯达奇生物科技有限公司,黑龙江齐齐哈尔161005

出　　处：《江苏调味副食品》2017年第1期25-27,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：阐述以马铃薯淀粉、尿素和磷酸为主要原料,在高温真空反应条件下制备低黏度氨基甲酸酯淀粉的干法工艺。选取尿素和磷酸添加比例、反应温度、反应时间、反应pH为因素进行单因素实验,得出最优工艺为:尿素和磷酸添加比例2∶1、反应温度130℃、反应时间2 h、真空度0.09 MPa。This paper expounds the craft process of making low-viscosity starch carbamate under the condition of high temperature vacuum with the raw materials of potato starch, urea and phosphoric acid. And the experiments are conducted by single factors, including the additive amount of urea and phosphoric acid, reaction temperature, reaction time and reaction pH. By doing these experiments, we could get the optimal craft process, that is, the ration of urea and phosphoric acid 2 ： 1, reaction temperature of 130 ℃, reaction time of 2 hours, and vacuum 0. 09 MPa.

关 键 词：尿素 磷酸 氨基甲酸酯淀粉 干法工艺 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]