| 干法制备黄糊精工艺的研究 |
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| 引用本文： | 段春红,董海洲,张慧,王昭,张凤. 干法制备黄糊精工艺的研究[J]. 食品与发酵工业, 2005, 31(9): 39-41 |
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| 作者姓名： | 段春红 董海洲 张慧 王昭 张凤 |
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| 作者单位： | 山东农业大学食品学院,泰安,271018 |
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| 基金项目： | 国家“十五”重大科技专项课题（No.2001BAS01A19） |
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| 摘 要： | 以玉米淀粉为原料,干法制备黄糊精。通过单因素试验,确定出影响黄糊精糊精含量的因素有,体系含水量、浓HCl量占淀粉质量的比例、反应温度、反应时间。由L9(34)四因素三水平黄糊精正交实验确定出制备黄糊精的最佳工艺参数为:体系含水量为18%,反应温度145℃,反应时间2.5h,浓HCl量占淀粉质量的比例为0.2%。
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| 关 键 词： | 黄糊精 干法制备 水解 |
| 收稿时间： | 2005-06-15 |
| 修稿时间： | 2005-08-12 |
Technics Research on Dry Process of Preparation the Yellow Dextrin |
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| Duan Chunhong,Dong Haizhou,Zhang Hui,Wang Zhao,Zhang Feng. Technics Research on Dry Process of Preparation the Yellow Dextrin[J]. Food and Fermentation Industries, 2005, 31(9): 39-41 |
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| Authors: | Duan Chunhong Dong Haizhou Zhang Hui Wang Zhao Zhang Feng |
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| Affiliation: | Institute of Food Science and Engineering, Shandong Agriculture University,Taian, 271018, China |
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| Abstract: | Dry process with corn starch was used to pepare for the yellow dextrin. The proper technology parameters were obtained through single factor test: HCl/starch、reaction temperature、water content in system and reaction time. Through yellow dextion orthogonal test, the proper technology parameters for the process were obtained: water content content in system=18%, reaction temperature=145℃, reaction time=2.5 h, HCl/starch=0.2%. |
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| Keywords: | yellow dextin dry process of preparation hydrolysis |
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