| 温水抽提法制取大米直链淀粉的工艺技术研究 |
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| 引用本文： | 张新武,赵蒙姣,杨立新.温水抽提法制取大米直链淀粉的工艺技术研究[J].农产品加工．学刊,2020(3):40-43. |
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| 作者姓名： | 张新武 赵蒙姣 杨立新 |
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| 作者单位： | 河南省食品工业科学研究所有限公司郑州市抗消化淀粉生产技术与应用重点实验室;河南省食品科学技术学会 |
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| 基金项目： | 郑州市抗消化淀粉生产技术与应用重点实验室项目（郑科[2017]91号）;郑州市科技创新团队计划项目（121PCXD519） |
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| 摘 要： | 以信阳杂交大米为原料,采用温水浸出抽提法分离纯化制取大米直链淀粉。以直链淀粉的提取率及含量为评价指标,通过对影响大米直链淀粉提取的淀粉乳浆质量分数、抽提温度及抽提时间等因素进行单因素试验和正交试验,优化其生产工艺技术。结果表明,最佳提取工艺条件为淀粉乳浆质量分数4%,抽提温度80℃,抽提时间25 min,在此条件下得到的大米直链淀粉的含量在97%以上,提取率17.47%。该方法提取直链淀粉纯度高、成本低,为进一步开展大米直链淀粉的研究提供了基础数据。
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| 关 键 词： | 温水抽提法 大米淀粉 直链淀粉 工艺优化 |
Study on Process Technology of Preparing Rice Amylose by Warm Water Extraction |
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| ZHANG Xinwu,ZHAO Mengjiao,YANG Lixin.Study on Process Technology of Preparing Rice Amylose by Warm Water Extraction[J].Nongchanpin Jlagong.Xuekan,2020(3):40-43. |
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| Authors: | ZHANG Xinwu ZHAO Mengjiao YANG Lixin |
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| Institution: | (Key Laboratory of Anti-Digestive Starch Production Technology and Application,He'nan Province Food Industry Science Research Institute Co.,Ltd.,Zhengzhou,He'nan 450053,China;He'nan Province Food Science and Technology Society,Zhengzhou,He'nan 450053,China) |
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| Abstract: | Using Xinyang hybrid rice as raw material,the rice amylose was separated and purified by warm water leaching extraction method.With the extraction rate of amylose as the evaluation index,the concentration of starch milk,extraction temperature and extraction time were studied by single factor test and orthogonal test,the technology of preparing rice amylose by warm water extraction method was optimized.The optimum extraction conditions were determined as follows:starch concentration 4%,extraction temperature 80℃,extraction time 25 min.Under the optimum conditions,the content of rice amylose over 97%,and the extraction yield 17.47%.This method had high purity and low cost,which provided basic data for further research on rice amylose. |
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| Keywords: | warm water extraction rice starch amylose process optimization |
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