提高甘薯淀粉白度方法研究

Study on improving sweetpotato starch whiteness

本文根据甘薯淀粉褐变的机理,采用了多种抑制剂来抑制甘薯淀粉褐变反应,以提高甘薯淀粉的白度,并筛选出最佳抑制剂为异抗坏血酸钠与EDTA的混合液。采用不同条件下的异抗坏血酸钠与EDTA混合液作响应面分析,得出取得较高白度和粘度的最佳工艺参数为异抗坏血酸钠0.175g/L,EDTA0.07g/L,时间3.5h,温度20℃。

According to the mechanism of sweetp otato browning,this experiment emp loys many inhibitors on inhibiting sweetpotato browning for improving starch whiteness.The best inhibitor selected is the mixed solution of EDTA and sodium isoascorbic acid.With this mixed solution un der different conditions to make response surface analysis,the best processing parameters are found out as follows:sodium isoascorbic acid(0.175g /L),EDTA(0.07g /L),time (3.5h),temperature(20℃).