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
4期
46-49
,共4页
马铃薯%酸解%氧化淀粉
馬鈴藷%痠解%氧化澱粉
마령서%산해%양화정분
potato%acidolysis%oxidize starch
以马铃薯淀粉为原料，研究酸解氧化淀粉的加工工艺，采用正交试验确定了制备马铃薯酸解氧化淀粉的优化工艺条件．结果表明，在温度为55℃，盐酸浓度为0．5mol／L，过硫酸铵的质量分数为3．0％，反应时间为50min的条件下制得的马铃薯酸解氧化淀粉的黏度最低，抗凝沉性较好．
以馬鈴藷澱粉為原料，研究痠解氧化澱粉的加工工藝，採用正交試驗確定瞭製備馬鈴藷痠解氧化澱粉的優化工藝條件．結果錶明，在溫度為55℃，鹽痠濃度為0．5mol／L，過硫痠銨的質量分數為3．0％，反應時間為50min的條件下製得的馬鈴藷痠解氧化澱粉的黏度最低，抗凝沉性較好．
이마령서정분위원료，연구산해양화정분적가공공예，채용정교시험학정료제비마령서산해양화정분적우화공예조건．결과표명，재온도위55℃，염산농도위0．5mol／L，과류산안적질량분수위3．0％，반응시간위50min적조건하제득적마령서산해양화정분적점도최저，항응침성교호．
The production technology of acid-thinned and oxidized potato starch were studied in this paper. The production conditions were optimized using orthogonal design. The optimum conditions were as follows： temperature of 55^o2, hydrochloric acid concentration of 0.5 tool/L, ammonium persulfate of 3.0% and response time of 50 rain. The acid-thinned and oxidized potato starch under the conditions showed the minimum viscosity and good anti-precipitability property.
