摘要
为了探索便捷、高效的香蕉根部球茎干粉糖化的方法,把微波加热方法应用到香蕉根干粉的酸水解中,考察了酸浓度、液固比、微波辐射功率和时间等因素对还原糖得率的影响,利用响应面分析法对其水解工艺进行优化。利用Design-Expert软件对其结果进行多元回归拟合并进行分析,在盐酸浓度0.3mol/L、液料比23mL/g、微波时间20min、微波功率600W时,香蕉根部球茎干粉的还原糖得率较高为48.95%,与预测值相符。
In order to research the convenient and efficient saccharification method of the banana root corm powder,this study applied microwave heating method in acid hydrolysis the corm powder of banana root. The influence of acid concentration,liquid-solid ratio,microwave power and time on the hydrolysis rate were studied ,and response surface analytical method was used to optimize its reducing sugar yield. Using Design- Expert software,the result was fitted in multiple regression and analyzed,when the hydrochloric acid concentration 0.3mol/L,liquid-solid ratio 23mL/g,microwave time 20min, microwave power 600W,the reducing sugar yield of the banana root corm powder was 48.95 percent,which was in line with forecast.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第4期300-303,309,共5页
Science and Technology of Food Industry
关键词
香蕉根部球茎
微波
酸水解
banana root corm
microwave
acid hydrolysis
