摘要
马铃薯淀粉白度是判定淀粉等级的一项重要理化指标。要使产品白度达到客户要求,就要求在淀粉生产操作过程中保证原料质量,控制杂质的混入,最关键的是要防止马铃薯汁液褐变的发生。
The white degree of potato starch was an important physics and chemical index to judge the starch grade . in order to suit the cuotomer＇ s demand , in the production process of starch , the qnality of raw material must be ensured,the impurity must be controlled and the key was to prevent browning of potato juice .
出处
《青海农林科技》
2006年第3期34-34,45,共2页
Science and Technology of Qinghai Agriculture and Forestry
关键词
马铃薯淀粉
白度
清洗
褐变
Potato starch
White degree
Wash
Browing
