北京工商大学学报：自然科学版
北京工商大學學報：自然科學版
북경공상대학학보：자연과학판
Journal of Beijing Technology and Business University:Natural Science Edition
2011年
5期
41-45
,共5页
炒制裸燕麦%淀粉%提取%理化特性
炒製裸燕麥%澱粉%提取%理化特性
초제라연맥%정분%제취%이화특성
dry roasting naked oat%starch%extraction%physicochemical properties
通过单因素实验及正交试验,确定碱法提取炒制裸燕麦淀粉的最佳工艺,并测定其理化特性.结果表明,炒制裸燕麦淀粉较佳提取条件是料液比为1：18,pH值为9.5,提取温度为50℃,提取时间为60min.在此条件下,炒制裸燕麦淀粉提取率可达57.54%.理化特性研究表明,炒制裸燕麦淀粉中直链淀粉含量、蓝值及糊化温度均低于未炒制裸燕麦淀粉.
通過單因素實驗及正交試驗,確定堿法提取炒製裸燕麥澱粉的最佳工藝,併測定其理化特性.結果錶明,炒製裸燕麥澱粉較佳提取條件是料液比為1：18,pH值為9.5,提取溫度為50℃,提取時間為60min.在此條件下,炒製裸燕麥澱粉提取率可達57.54%.理化特性研究錶明,炒製裸燕麥澱粉中直鏈澱粉含量、藍值及糊化溫度均低于未炒製裸燕麥澱粉.
통과단인소실험급정교시험,학정감법제취초제라연맥정분적최가공예,병측정기이화특성.결과표명,초제라연맥정분교가제취조건시료액비위1：18,pH치위9.5,제취온도위50℃,제취시간위60min.재차조건하,초제라연맥정분제취솔가체57.54%.이화특성연구표명,초제라연맥정분중직련정분함량、람치급호화온도균저우미초제라연맥정분.
The optimum extraction conditions of drying roasting naked oat starch were obtained by single-factor experiment and orthogonal experiment as follows,material-water ratio 1：18,pH value 9.5,extraction temperature 50℃ and extraction time 60min.Under these conditions,the extraction rate could amount to 57.54%.At the same time,physical and chemical properties of dry roasting naked oat starch were determined.The results showed that amylose content,blue value and gelatinization temperature of the starch decreased.
