食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
10期
26-29
,共4页
茶籽粕%淀粉%提取%物理性质
茶籽粕%澱粉%提取%物理性質
다자박%정분%제취%물이성질
tea seed cake%starch%extraction%physical property
以茶籽粕饼为原料，对采用稀碱法提取茶籽粕淀粉的最佳工艺条件及其物理性质进行研究。研究结果表明：茶籽粕淀粉稀碱法提取的最佳工艺参数为：液固比6∶1（mL/g），pH10.0，浸泡时间5 h，提取温度50℃；常温下，淀粉糊的透光率较低；析水率为36.28%，冻融稳定性很好；膨胀度为12.38%，膨胀度较低；凝沉性较好。
以茶籽粕餅為原料，對採用稀堿法提取茶籽粕澱粉的最佳工藝條件及其物理性質進行研究。研究結果錶明：茶籽粕澱粉稀堿法提取的最佳工藝參數為：液固比6∶1（mL/g），pH10.0，浸泡時間5 h，提取溫度50℃；常溫下，澱粉糊的透光率較低；析水率為36.28%，凍融穩定性很好；膨脹度為12.38%，膨脹度較低；凝沉性較好。
이다자박병위원료，대채용희감법제취다자박정분적최가공예조건급기물이성질진행연구。연구결과표명：다자박정분희감법제취적최가공예삼수위：액고비6∶1（mL/g），pH10.0，침포시간5 h，제취온도50℃；상온하，정분호적투광솔교저；석수솔위36.28%，동융은정성흔호；팽창도위12.38%，팽창도교저；응침성교호。
Tea seed cake as raw material, the optimum conditions of extraction of tea seed meal starch by dilute alkali method was studied and its physical properties were studied. The results show: the best process parameters of tea seed starch was the ratio of liquid to solid 6 ∶ 1, pH10.0, soaking time 5 h, extraction temperature 50℃;at room temperature, transparent starch paste rate is low;analysis of water is 36.28%, good freeze-thaw stability;expansion degree is 12.38%, the expansion degree is low;retrogradation well.
