本文選題：真空 + 擠壓膨化　； 參考：《食品工業(yè)》2016年07期

【摘要】：以馬鈴薯淀粉為原料,采用真空擠壓膨化法制備陽離子淀粉。在單因素試驗(yàn)基礎(chǔ)上,通過響應(yīng)面試驗(yàn)對真空擠壓膨化法制備陽離子淀粉工藝進(jìn)行優(yōu)化,確定最優(yōu)工藝條件為:物料含水率19.8%,真空度-0.102 MPa,套筒溫度140.4℃,螺桿轉(zhuǎn)速395 r/min。在最優(yōu)的工藝條件下,取代度為0.172,反應(yīng)效率為95.81%。
[Abstract]:Using potato starch as raw material, cationic starch was prepared by vacuum extrusion. On the basis of single factor test, the process of preparing cationic starch by vacuum extrusion was optimized by response surface test. The optimum process conditions were determined as follows: moisture content of material 19.8m, vacuum degree -0.102MPa, sleeve temperature 140.4 鈩，

本文編號：1776122