| 板栗淀粉提取工艺影响因子分析 |
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| 引用本文： | 郭新,李新华.板栗淀粉提取工艺影响因子分析[J].沈阳农业大学学报,2007,38(2):244-246. |
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| 作者姓名： | 郭新 李新华 |
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| 作者单位： | 沈阳农业大学,食品学院,沈阳,110161 |
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| 摘 要： | 为提高板栗淀粉提取率,以丹东产板栗为材料,研究板栗淀粉提取过程中亚硫酸浓度、浸泡时间、研磨时间4个重要工艺参数对板栗提取率影响,采用二次回归正交组合设计确定最佳工艺参数组合,结果表明,对提取率影响大小顺序为浸泡时间>亚硫酸浓度>研磨时间,最佳组合为亚硫酸浓度0.26%,浸泡时间27～28h,研磨时间7～8min。
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| 关 键 词： | 板栗淀粉 提取 工艺参数 提取率 |
| 文章编号： | 1000-1700(2007)02-0244-03 |
| 修稿时间： | 2006-12-25 |
Important Influential Factors in the Process of Extracting Chestnut Starch |
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| GUO Xin,LI Xin-hua.Important Influential Factors in the Process of Extracting Chestnut Starch[J].Journal of Shenyang Agricultural University,2007,38(2):244-246. |
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| Authors: | GUO Xin LI Xin-hua |
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| Institution: | College of Food Science, Shenyang Agricultural University, Shenyang 110161, China |
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| Abstract: | Several important technical parameters,including concentration of sulphurous acid,steeping time and milling time,in the extraction of chestnut starch were studied in order to get high extracting rate of the starch.The results showed that the influential sequence was steeping time > concentration of sulphurous acid > milling time,and the opitimal combination was 0.26% sulphurous acid,27~28 h marinating,7~8 mins milling. |
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| Keywords: | chestnut starch extracting craft parameter rate of extraction |
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