摘要
对橡子淀粉加工技术进行了比较研究。结果表明,先脱单宁后打浆工艺明显优于传统工艺和先打浆后脱单宁工艺。所得淀粉产品单宁含量低(0.175%),色度小(为浅黄色),杂质少,淀粉得率高。生产周期仅为传统工艺的2.5%,用水量仅为传统工艺的55.2%。其单宁脱除工艺条件为:温度45℃、时间50 min、料水比1∶6。
This article carried on the comparison：the processing technologies of acorn starch were studied. The results showed that the beating after tannin removing technology was obviously superior to both the traditional technique and the tannin removing after beating technology. In the obtained starch product the tannin content was low（0.175%）, the impurity was little and the color of the starch was buff, starch rate was much. The production cycle was only 2.5% of the traditional process; the water consumption was only 55.2% of the traditional process. Its tannin removing technological conditions： temperature 45 ℃; time 50 min; acorn to water ratio 1：6.
出处
《食品科技》
CAS
北大核心
2009年第6期142-145,共4页
Food Science and Technology
基金
陕西省教育厅专项科研计划项目(07JK213)
关键词
橡子淀粉
加工技术
比较
acorn starch
processing technology
comparison
