| 枇杷核淀粉提取工艺的研制 |
| |
| 引用本文： | 陈江萍.枇杷核淀粉提取工艺的研制[J].保鲜与加工,2007,7(4):40-42. |
| |
| 作者姓名： | 陈江萍 |
| |
| 作者单位： | 台州科技职业学院,浙江,318020 |
| |
| 摘 要： | 以枇杷核为原料，通过筛分、离心等工序，将枇杷核中的淀粉与纤维、蛋白质及其杂质分离，提取淀粉过程进行研究。确定淀粉提取最佳工艺参数，磨浆配水比1：2，浆料pH6．0，提取温度20℃．亚硫酸钠添加量0．15％，干燥温度50～80℃，干燥时间1．5-2h。在此条件下，淀粉回收率达84．67％．白度88.30。
|
| 关 键 词： | 枇杷核淀粉 提取 最佳工艺 |
| 文章编号： | 1009-6221（2007）04-0040-03 |
| 修稿时间： | 2007-04-21 |
Manufacture of Extraction Technique of Starch from Loquat Kernel |
| |
| CHEN Jiang-ping.Manufacture of Extraction Technique of Starch from Loquat Kernel[J].Storage & Process,2007,7(4):40-42. |
| |
| Authors: | CHEN Jiang-ping |
| |
| Institution: | Taizhou Technical and Vocational College, Zhejiang 318020, China |
| |
| Abstract: | Take loquat kernel as material, through filtration and centrifugation, the starch of loquat kernel was recovered, the fibre and protein were eliminated. The optimum conditions were solid-water ratio 1：2, pH 6.0,extracting temperature 20 ℃, the addition of 0.15% sodium sulphite. Moreover, the rate of recovery was 84.67% and the whiteness of starch was 88.30. |
| |
| Keywords: | loquat kernel starch extraction optimum condition |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
