摘要
选用木薯和玉米淀粉为原料,探讨反应温度、反应pH值、酸酐用量和反应时间等因素对其酯化反应效率的影响,并对淀粉醋酸酯的粘度性质、流变特性和冻融稳定性等进行了研究,找出生产作为食品增稠剂的淀粉醋酸酯的最佳工艺条件。
Selecting cassava and maize starch as raw materials, the factors of reaction efficiency such as reaction temperature,reaction pH value, reaction time and the consumption of acetic anhydride were investigated. Properties including the clarity, freeze-thaw stability and degree of substitute (DS) were systematically studied. The optium process conditions for producing starchacetate as food thickener were found out.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第7期70-74,共5页
Food Science
基金
国家自然科学基金资助项目(29906002)
广东省自然科学基金资助项目(970491)
