干法制备黄糊精工艺的研究

Technics Research on Dry Process of Preparation the Yellow Dextrin

以玉米淀粉为原料,干法制备黄糊精。通过单因素试验,确定出影响黄糊精糊精含量的因素有,体系含水量、浓HCl量占淀粉质量的比例、反应温度、反应时间。由L9(34)四因素三水平黄糊精正交实验确定出制备黄糊精的最佳工艺参数为:体系含水量为18%,反应温度145℃,反应时间2.5h,浓HCl量占淀粉质量的比例为0.2%。

Dry process with corn starch was used to pepare for the yellow dextrin.The proper technology parameters were obtained through single factor test：HCl/starch, reaction temperature, water content in system and reaction time. Through yellow dextion orthogonal test,the proper technology parameters for the process were obtained： water content content in system = 18 96,reaction temperature = 145℃ , reaction time = 2.5 h, HCl/starch=0.2%.