發(fā)布時(shí)間：2018-05-01 10:40

  本文選題：微波法 + 馬鈴薯��； 參考：《中國(guó)食品添加劑》2016年10期

【摘要】：交聯(lián)淀粉不僅具有預(yù)防和治療疾病的健康效應(yīng),還是良好的穩(wěn)定劑與增稠劑。為優(yōu)化交聯(lián)淀粉的制備工藝,采用單因素和響應(yīng)面試驗(yàn)對(duì)微波法制備馬鈴薯交聯(lián)淀粉的工藝進(jìn)行優(yōu)化。單因素試驗(yàn)結(jié)果表明,六偏磷酸鈉質(zhì)量分?jǐn)?shù)、淀粉乳質(zhì)量分?jǐn)?shù)、p H、溫度對(duì)交聯(lián)淀粉的沉降積均有顯著影響。在單因素試驗(yàn)的基礎(chǔ)上,采用響應(yīng)面法構(gòu)建交聯(lián)淀粉沉降積的回歸方程。結(jié)果表明,回歸方程的決定性系數(shù)R2為0.9806,表明該模型能夠較好的預(yù)測(cè)交聯(lián)淀粉的沉降積;優(yōu)化結(jié)果表明,當(dāng)六偏磷酸鈉質(zhì)量分?jǐn)?shù)0.6%(相對(duì)于淀粉干基),淀粉乳質(zhì)量分?jǐn)?shù)24%,p H為10,溫度為44℃時(shí),交聯(lián)淀粉的沉降積為4.86 m L,實(shí)測(cè)值與回歸模型的預(yù)測(cè)值的相對(duì)誤差1%。說(shuō)明采用響應(yīng)面法得到的優(yōu)化工藝準(zhǔn)確性高。
[Abstract]:Cross-linked starch not only has the health effect of preventing and treating diseases, but also a good stabilizer and thickener. In order to optimize the preparation process of cross-linked starch, single factor and response surface test were used to optimize the preparation process of potato cross-linked starch by microwave method. The results of single factor test showed that the mass fraction of sodium hexametaphosphate, the mass fraction of starch milk and temperature had significant effects on the sedimentation product of cross-linked starch. On the basis of single factor test, the regression equation of cross-linked starch sedimentation product was established by response surface method. The results show that the decisive coefficient R2 of the regression equation is 0.9806, which indicates that the model can predict the sedimentation product of cross-linked starch, and the optimization results show that, When the mass fraction of sodium hexametaphosphate is 0.6 (relative to the dry base of starch, the mass fraction of starch milk is 24 h = 10, the temperature is 44 鈩，

本文編號(hào)：1829012