干法制备白糊精工艺的研究

Dry process of preparation for white dextrin

以玉米淀粉为原料,盐酸作为催化剂,干法工艺制备白糊精。实验研究了不同酸及酸的添加量、反应温度、反应时间等因素对白糊精质量的影响,确定了白糊精生产的最佳工艺参数。产品粘度分析表明,酸降解后的白糊精同原淀粉相比,流变学性质发生了很大变化,偏光显微镜实验结果表明,反应过程中淀粉的晶体结构部分发生破坏。

With cornstarch as raw material and hydrochloric acid as catalyzer, the white dextrin is prepared with dry process. Through the experiments, the influences such as different acids, the quantity of the acid, reacting temperature, and reacting duration to the white dextrin quality are analyzed. The optimum technical indexes are fixed. The viscidity of the product shows that the rheology of the acid processed white dextrin is changed a lot. The result from the polarizing microscope indicates that the crystal structure of the starch was partly destroyed.