摘要
采用极差分析法,对甘薯淀粉生产发酵条件各因素的K、k及R值(极差)的大小进行分析。结果表明,料液比是影响淀粉得率的最主要因素,其次为发酵时间,最后是发酵温度、分离时间。通过单因素试验和L9(34)4因素3水平正交试验,以淀粉得率为标准,确定甘薯淀粉发酵最佳工艺为:料液比1∶5、分离时间12h、发酵温度为15℃、发酵时间48h。
Applied range analysis, the value K, k and R （Range） of fermentation factors in sweet potato starch production were analyzed. The results showed that the solid -liquid ratio was the most important factor, followed by the fermentation time, and finally the fermentation temperature, the separation time. Through single - factor test and L9 （ 34 ） four factors and three levels orthogonal test, with starch yield as the standard, the optimum fermentation conditions were obtained： solid -liquid ratio 1：5, speration time 12 h, fermentation temperature 15 ℃, fermentation time 48 h.
出处
《中国酿造》
CAS
北大核心
2009年第9期83-85,共3页
China Brewing
关键词
酸浆液
甘薯
发酵
morelberry liquid
sweet potato starch
fermentation
