期刊论文

中文

食品科技

1005-9989

2007

7

54-57

10.3969/j.issn.1005-9989.2007.07.015

科技部农产品深加工重大科技专项（2001BA501A28） 湖南省自然科学基金项目（06JJY0626）.

本校为其他机构

采用正交实验方法研究了以双氧水作为超细马铃薯淀粉漂白剂的漂白工艺.并对影响超细马铃薯淀粉漂白的因素:淀粉乳浓度、氧化剂添加量、时间、温度和pH值等进行了讨论,结果表明:超细化马铃薯淀粉氧化漂白最优工艺参数为淀粉浓度40%、H2O2的添加量为4.0%、反应温度为40℃、漂白时间 50min、料液pH值为6.

The oxidation bleach technics that bleaching is H2O2 was studied by using orthogonal experiment and analysis of viscosity. We discuss the various affecting factors： starch solution consistency, H2O2 consistency, reaction time, reaction temperature and pH value. The results shows that the optimum condition for oxidation bleach technics is： 40% starch solut...