摘要
以茶籽粕饼为原料,对采用稀碱法提取茶籽粕淀粉的最佳工艺条件及其物理性质进行研究。研究结果表明:茶籽粕淀粉稀碱法提取的最佳工艺参数为:液固比6∶1(m L/g),p H10.0,浸泡时间5 h,提取温度50℃;常温下,淀粉糊的透光率较低;析水率为36.28%,冻融稳定性很好;膨胀度为12.38%,膨胀度较低;凝沉性较好。
Tea seed cake as raw material, the optimum conditions of extraction of tea seed meal starch by dilute alkali method was studied and its physical properties were studied. The results show： the best process parameters of tea seed starch was the ratio of liquid to solid 6 ∶ 1, pH10.0, soaking time 5 h, extraction temperature 50℃;at room temperature, transparent starch paste rate is low;analysis of water is 36.28%, good freeze-thaw stability;expansion degree is 12.38%, the expansion degree is low;retrogradation well.
出处
《食品研究与开发》
CAS
北大核心
2015年第10期26-29,共4页
Food Research and Development
关键词
茶籽粕
淀粉
提取
物理性质
tea seed cake
starch
extraction
physical property
