摘要
以稻米淀粉为材料,比较了3种冷水水溶性淀粉制备方法发现,糊化和碱联合处理获得的冷水水溶性淀粉产率最高,用碱量最少,是制备冷水水溶性淀粉的理想方法。
Three preparing technologies were used to produce cold-water-starch ( CWS) from rice starch. The results showed that the highest output of CWS was obtained and least amount of potassium hydroxide was consumed in the combined treatment of gelatinization and potassium bydroxide. It could be concluded that alkaline treatment after gelatinization of starch was the optimal technology for preparing CWS.
出处
《食品与机械》
CSCD
1997年第6期24-24,共1页
Food and Machinery
