摘要
通过单因素试验研究料液比、微波功率、处理温度、处理时间及处理pH值对小麦蛋白标签胶的黏度、黏结强度和抗水时间的影响,并通过正交试验确定微波处理小麦蛋白粉制备啤酒标签胶的最佳工艺条件。试验结果表明,最佳工艺条件为料液比1∶4.5,微波功率600W,处理温度80℃,处理时间90min,处理pH值8.0。
The effects of solid-liquid ratio＇, microwave power, treatment temperature and time and pH value on viscosity, adhesive strength and wa- ter-resistance of wheat protein label adhesive were studied through single factor tests. And the optimum processing technology of microwave treated wheat protein was determined through orthogonal test. The results showed that the optimum conditions were as follows, solid-liquid ratio 1：4.5, microwave power 600W, treatment temperature 80℃, treatment time 90min and pH value 8.0.
出处
《中国酿造》
CAS
北大核心
2011年第9期84-88,共5页
China Brewing
基金
河南省重点科技攻关项目(08210211002)
关键词
微波处理
小麦蛋白胶黏剂
性能
microwave treatment
wheat protein adhesive
properties
