湿磨法提取藜麦淀粉工艺优化及性质研究  

Extraction of Starch from Quinoa and Properties Mensuration

作　　者：李敏 张倩芳 栗红瑜 孟晶岩 LI Min;ZHANG Qianfang;LI Hongyu;MENG Jingyan(Shanxi Agricultural University,Jinzhong,Shanxi 030801,China;Institute of Agricultural Products Processing,Shanxi Academy of Agricultural Sciences,Taiyuan,Shanxi 030031,China;Shanxi Key Laboratory of Characteristic Agricultural Products Processing,Taiyuan,Shanxi 030031,China)

机构地区：[1]山西农业大学,山西晋中030801 [2]山西省农业科学院农产品加工研究所,山西太原030031 [3]特色农产品加工山西省重点实验室,山西太原030031

出　　处：《农产品加工》2020年第14期30-33,共4页Farm Products Processing

基　　金：山西省农业科学院特色产业重点研发专项项目(YCX2018D2T07,YCX2019T06);山西省重点研发计划项目(201603D221032-2)。

摘　　要：以藜麦为主要原料,运用湿磨法提取藜麦淀粉并进行工艺优化,通过单因素试验和正交试验,以藜麦淀粉提取率为指标,确定湿磨法提取藜麦淀粉最佳工艺,即料液比为1∶6(g∶m L),浸泡时间为4 h,磨浆时间为140 s,藜麦淀粉提取率达到67.10%;在水浴90℃条件下,藜麦淀粉溶解度为3.49%,膨胀度为13.46%;藜麦淀粉冻融96 h后,析水率无明显变化,达到稳定状态。With quinoa as the main raw material,the starch of quinoa was extracted by wet milling method and the process was optimized.Make the extraction rate of quinoa starch as assessment index,determine the best process of wet milling method extracting quinoa starch were the results showed that the ratio of material to water 1∶6(g∶m L),soaking time 4 h,grinding time 140 s.The extraction rate of quinoa starch reached 67.10%.Under the condition of 90℃in water bath,the solubility of quinoa starch was 3.49%,and the degree of expansion was 13.46%.Quinoa starch was frozen and melted after 96 h,the water yield did not change significantly and reached a stable state.

关 键 词：湿磨法 藜麦 淀粉 溶解度 膨胀度 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]