【摘要】：以玉米淀粉為原料,采用超聲波法制備抗性淀粉,考察不同淀粉乳含量、超聲時(shí)間、超聲功率、超聲溫度及回生時(shí)間對(duì)玉米抗性淀粉形成的影響。結(jié)果表明,玉米抗性淀粉最佳提取工藝為淀粉乳含量25%,超聲時(shí)間10 min,超聲功率600 W,超聲溫度45℃,回生時(shí)間24 h,在此條件下,抗性淀粉得率為25.06%。研究結(jié)果可為玉米抗性淀粉在酸奶中的應(yīng)用提供試驗(yàn)基礎(chǔ)。
[Abstract]:Corn starch was prepared by ultrasonic method. The effects of milk content, ultrasonic time, ultrasonic power, ultrasonic temperature and retrogradation time on the formation of resistant starch were investigated. The results showed that the optimum extraction process of corn resistant starch was: starch milk content 25, ultrasonic time 10 min, ultrasonic power 600W, ultrasonic temperature 45 鈩，

本文編號(hào)：2367125