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茶叶籽淀粉提取工艺研究 被引量:8

Study on extraction of tea seed starch
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摘要 以茶叶籽为原料,利用超声波辅助水提法工艺从中提取淀粉。响应面分析得出茶叶籽淀粉的最佳提取条件为:原料粉碎度60~80目,液固比为6.9∶1(mL/g),浸提温度48℃,浸提时间3.7h,兑浆水pH为9,超声时间40min。此条件下,淀粉提取率可达81.93%,粗淀粉中淀粉含量为84.53%。 The extraction of starch from tea seed by water with ultrasonic technology was introduced. The results obtained by response surface methodology showed that the optimum extraction conditions of tea seed starch were as follows: raw material comminution degree of 60-80 meshes,ratio of liquid to solid 6,9:1 (mL/g), extraction temperature 48℃, extraction time 3.7h, mixed water pH 9, ultrasonic time 40min. Under such conditions, the extraction rate of starch was up to 81.93%, starch content of crude starch was 84.53%,
出处 《食品工业科技》 CAS CSCD 北大核心 2011年第10期295-297,301,共4页 Science and Technology of Food Industry
基金 国家高技术研究发展计划(863计划)(2010AA023003)
关键词 茶叶籽 淀粉 提取 响应面法 tea seed starch extraction response surface methodology
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