期刊论文

Research on preparation of low DE maltodextrins from rice starch

中文

食品科技

1005-9989

2010

35

6

240-242

10.13684/j.cnki.spkj.2010.06.047

(2006AA10Z341):国家863课题项目 (2007FJ1007):湖南省稻米深加工重大专项课题项目

本校为第一机构

研究以大米淀粉为原料制备低DE值麦芽糊精的工艺条件,通过正交试验,得到大米淀粉制备低DE值麦芽糊精的工艺参数为:大米淀粉浓度为25%,耐高温α-淀粉酶用量为24 U/g淀粉,酶解时间为10 min,作用温度为90℃.在此条件下,所得低DE值麦芽糊精的DE值为2.9.

Processing conditions of low DE maltodextrins prepared from rice starch were studied by orthogonal experiments.The processing parameters as follows： rice starch concentration 25%,24 U of the heat-stable α-amylase per one gram starch,the time is 10 minutes and the temperature is 90 ℃.Under this condition,the dextrose e...