乙酰化双淀粉己二酸酯糯米粉乙酰基含量的影响因素  

Influence Factors on Acetylation Content of Acetylated Starch Adipate Rice Flour

作　　者：万建华 曹镜明 曹轩承 

机构地区：[1]江苏宝宝宿迁国民生物科技有限公司,江苏宿迁223800

出　　处：《食品研究与开发》2017年第20期126-129,共4页Food Research and Development

摘　　要：以优质粳糯米为原料,采用酸碱滴定法测定乙酰化双淀粉己二酸酯糯米粉乙酰基含量,通过研究,得到影响乙酰化双淀粉己二酸酯糯米粉乙酰基含量的因素分别为:米浆波美度、反应温度、反应p H值、混酐添加量。得出结论:符合产品应用要求的,最佳最经济的参数分别为:米浆波美度22°Bé,反应温度20℃,反应p H 8.5,混酐最经济的添加量3%。To high-quality japonica glutinous rice as the raw material,acetyl content of aeetylated distarch adi- pate glutinous rice powder was determinated by acid-base titration method. Through research, the influence factors of aeetyl content of acetylated distarch adipate glutinous rice powder were obtained that they were the rice milk baume degrees , reaction temperature, reaction pH and the addition amount of mixed anhydride. The conclusions were drawn that met the requirements of product application, the best and most economical param- eters were that the rice milk baume degrees was 22°Bé reaction temperature was 20℃, reaction pH was 8.5, the addition amount of mixed anhydride was 3 %.

关 键 词：乙酰化双淀粉己二酸酯 波美度 温度 p H值 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]