微波联合干燥制备锥栗抗性淀粉

Optimization for the preparation of Castanea henryi resistant starch using microwave combined drying method by response surface methodology

以锥栗为原料制备锥栗抗性淀粉,通过微波联合3种不同干燥方式的处理方法,采用响应面法分析微波输出功率、微波时间、干燥温度、干燥时间对抗性淀粉含量的影响,结果表明:微波辐射功率和时间,真空干燥时间和温度对锥栗抗性淀粉含量有显著影响,并得出最佳制备工艺:微波输出功率为400 W,微波处理时间4.20min,真空干燥时间21.2 h,真空干燥温度57.9℃,在此条件下,锥栗抗性淀粉含量为6.67 g/100 g。

In this paper,castanea henryi was used as the raw material to prepare castanea henryi resistant starch by the treatment of microwave in combination with three different drying methods. Response surface was used to analysis the influence of microwave output power,microwave time,drying temperature and drying time’s on the resistant starch content. The results showed that: microwave irradiation power and time,vacuum drying time and temperature had a significant effect on castanea henryi resistant starch content. It was concluded that the optimum? preparation process was Microwave output power 400 W,microwave processing time 4. 20 min,vacuum drying time 21. 2h,vacuum drying temperature 57. 9℃. Under the above condition,the castanea henryi resistant starch content was 6. 67 g /100 g.