摘要
选用次氯酸钠作为葛根淀粉漂白剂,六偏磷酸钠为品质改良剂,从料水比、时间、温度、pH值四方面考察对葛根淀粉漂白效果的影响。通过正交试验确定最适工艺条件为:料水比1∶2,料液pH6.5,漂白时间40min,温度40℃。
NaClO was used as the bleacher of Kudzu starch, and sodium hexametaphosphate as the quality improver. In this experiment, the bleaching effects on Kudzu starch were analyzed from four aspects, i.e proportion of starch and water, bleaching time, temperature and pH value. The optimum conditions for bleaching Kudzu starch are proportion of starch and water 1:2(w/v), pH 6.5, reaction time 40min, and temperature 40℃.
出处
《粮油食品科技》
2005年第2期35-36,共2页
Science and Technology of Cereals,Oils and Foods
基金
安徽省科技厅重点科技计划资助(03023028)
