期刊论文

中文

食品科学

1002-6630

2003

24

4

71-74

10.3321/j.issn:1002-6630.2003.04.016

湖南省自然科学基金

本校为第一机构

采用曲线回归法、正交试验法和方差分析法等对橡实淀粉的漂白工艺进行了较为详细的研究.结果表明:各因素对橡实淀粉白度的影响程度大小依次为:H2O2浓度>反应pH值>反应时间>淀粉乳浓度>反应温度;漂白工艺的最佳条件为:液固比5∶1、H2O2浓度1.0%、反应温度40℃、反应时间5h和反应pH值11.在此最佳工艺条件下,经漂白后橡实淀粉的白度均超过标准玉米淀粉的白度.

The bleaching technics have been studied by using curve estimation, or thogonal experiment and analysis of varince.The results showed that variors affe cting factors were H2O2 consistency,pH value,reaction time,starch emulsion cons i stency and reaction temperature.Meanwhile the opimum conditions for bleaching ac orm starch were:5∶1(v/w)water to starch ,1.0%H2O2 40℃ ,pH11 and 5h .On th es e conditions,the whiteness values of bleached acorn...