副干酪乳杆菌在提取马铃薯淀粉中的应用

Application of Lactobacillus paracasei in Extraction of Potato Starch

研究马铃薯淀粉的提取工艺,分析影响马铃薯淀粉提取率的主要因素,以及副干酪乳杆菌在马铃薯淀粉生产工艺中的应用。结果表明:影响马铃薯淀粉沉淀量的各因素的显著程度依次为菌液添加量>温度>料液比>p H值。马铃薯淀粉提取最佳工艺为菌液添加量是15 m L,马铃薯浆液的p H值为7.5,沉淀淀粉时的温度为40℃,磨浆时的料液比是1∶5。

The potato starch extraction processes were studied,the main factors affecting extraction rate of potato starch,and applications of Lactobacillus paracasei in potato starch production process were analyzed .The results showed that the significant degree of the factors affecting potato starch precipitation followed by bacteria liquid adding amount〉temperature〉material liquid ratio〉pH value.Potato starch extraction optimum processes were as follows ：bacteria liquid was added to 15 mL, potato slurry pH value was 7.5, amyloid deposition when the temperature was 40 ℃, grinding the material liquid ratio was 1：5.