凝胶-冷冻法制备红薯微孔淀粉工艺的研究

Study on the Gel-freezing Method Preparation Chinese Sweet Potato Microporous Starch

以红薯淀粉为原材料制备红薯微孔淀粉,以红薯微孔淀粉的吸水率和吸油率为指标,探讨并优化凝胶–冷冻法制备红薯微孔淀粉的工艺参数。结果表明,制备红薯微孔淀粉的优化工艺参数为:红薯淀粉乳浓度100g/L、糊化时间40min、冷冻时间39h、糊化温度90℃,此工艺下制备的红薯微孔淀粉吸水率为467.51%、吸油率为76.36%。

Chinese sweet potato starch was used as the raw materials to prepared Chinese sweet potato microporous starch. The water absorption rate and oil absorption rate of Chinese sweet potato microporous starch were used as indexes, discuss and optimize the process conditions of the gel-freezing method preparation Chinese sweet potato microporous starch. The results showed that the optimum prepara- tion process conditions of Chinese sweet potato micrroporous starch： Chinese sweet potato starch milk concentration 10g/100ml, gelatiniza- tion time 40min, freezing time 39h, gelatinization temperature 90~C. Under the condition, the water absorption rate of Chinese sweet potato microporous starch was 467.51%, and the oil absorption rate of Chinese sweet potato microporous starch was 76.36%.