菱角淀粉的闪式提取工艺优化  

Optimization of flash extraction process of water chestnut starch

作　　者：孟秀梅[1] 李明华 MENG Xiu-mei;LI Ming-Hua(Jiangsu Food and Pharmaceutical Science College, Huaian 223003, China;Jiangsu Engineering Research and Department Center for Food Processing, Huaian 223003, China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《粮食与饲料工业》2018年第5期13-17,24,共6页Cereal & Feed Industry

基　　金：江苏食品药品职业技术学院(JSSPMS2017204);江苏省高校大学生创新训练计划项目(201613104017X);江苏高校品牌专业建设工程项目(PPZY2015B193)

摘　　要：对菱角中淀粉提取的液料比、提取电压、提取时间进行单因素和响应面优化试验,以淀粉提取率为指标优化菱角中淀粉的闪式提取工艺。试验结果表明,在液料比10.5∶1、提取电压50V、提取时间90s条件下,菱角中淀粉提取率为65.136%,蛋白质残留率为3.82%,菱角淀粉的纯度达83.13%。The single factor and response surface optimization test were carried out on the liquid to solid ratio,extraction voltage and extraction time of starch extraction in the water chestnut,and the starch extraction rate was used as the index to optimize the flash extraction process of water chestnut starch.The results showed that under the conditions of liquid to solid ratio 10.5∶1,extraction voltage 50 Vand extraction time 90 s,the extraction rate of starch was 65.136%,the protein residue rate was 3.82%,and the purity of water chestnut starch was 83.13%.

关 键 词：菱角 淀粉 闪式提取 响应面法 工艺优化 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]