柠檬酸应用于凝胶-冷冻法制备微孔淀粉的研究  

Study on the Application of Citric Acid to the Gel-freezing Method Preparation Microporous Starch

作　　者：傅新征 曾红莲 颜雅君 Fu Xinzheng;Zeng Honglian;Yan Yajun(College of Tea and Food Science,Wuyi University,Wuyishan 354300,China)

机构地区：[1]武夷学院茶与食品学院

出　　处：《现代食品》2020年第1期81-83,86,共4页Modern Food

基　　金：福建省中青年教师教育科研项目（科技类）（编号：JAT160523）;武夷学院科研基金资助项目（科技类）（编号：XL201503）

摘　　要：为提高微孔淀粉的吸附性能,将柠檬酸用于凝胶-冷冻法制备红薯微孔淀粉,通过单因素试验和正交试验优化红薯微孔淀粉制备工艺。结果表明,红薯微孔淀粉制备的最佳工艺为:柠檬酸添加量3%、淀粉乳浓度100 g·L-1、糊化时间30 min、冷藏时间48 h、冷冻时间42 h。在此工艺参数条件下,制得的红薯微孔淀粉吸水率为277.32%、吸油率为68.61%。In order to improve the absorption ability of microporous starch,the citric acid was used in the gelfreezing method to prepare sweet potato microporous starch.The parameters of sweet potato microporous starch process were determined by single factor and the orthogonal tests.The optimum preparation process conditions of sweet potato microporous starch were as follows:citric acid 3%,sweet potato starch milk concentration 100 g·L-1,pasting time 30 min,cold storage time 48 h,freezing time 42 h.Under the condition,the water absorption rate of sweet potato microporous starch was 277.32%,the oil absorption rate was 68.61%.

关 键 词：柠檬酸 凝胶-冷冻法 红薯微孔淀粉 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]