共查询到18条相似文献,搜索用时 648 毫秒
1.
2.
3.
4.
5.
以三偏磷酸钠(STMP)为交联剂,醋酸酐为酯化剂,对甘薯淀粉进行复合变性,通过一步和二步改性法制备交联酯化改性甘薯淀粉。比较了一步和二步改性法对交联酯化甘薯淀粉性质的影响。一步法指甘薯淀粉交联后调整酯化的条件,省去水洗、中和与干燥操作工序连续进行酯化;二步法为将制备的交联淀粉粉碎干燥后作为酯化变性反应的原淀粉。以峰值粘度和稳定性为指标测定。结果表明:一步法改性的交联酯化甘薯淀粉具有更好的峰值粘度和稳定性;二步法改性的交联酯化甘薯淀粉具有更好的抗凝沉性,溶解度和膨胀度略高于一步法,抗冻融性更好,但与一步法差别不显著。 相似文献
6.
7.
8.
柠檬酸酯淀粉中抗性含量的测定及制备条件的研究 总被引:1,自引:0,他引:1
柠檬酸酯淀粉是一种具有抗性作用的酯化变性淀粉。在国外广泛地应用于面包,饼干及其他食品中以改善食品的品质。本文以玉米淀粉为原料,采用酯化变性的方法,在干法条件下制备了柠檬酸酯淀粉,并测定出了其中的取代度、反应效率和抗性含量。着重探讨了反应时间﹑反应温度﹑柠檬酸用量对产品抗性含量的影响。 相似文献
9.
磷酸酯类淀粉是一种广泛用于造纸、纺织、医药、食品等工业技术领域的淀粉深加工产品,磷酸酯淀粉的生产在工业上通常用"干法"、"湿法"或"半干法"工艺.通过对反应体的组成,尤其是催化剂作用的探讨,研究湿法工艺下,进行淀粉低温高效磷酸酯化反应的工艺路线研究.实验表明,在合适的反应体系组成和催化剂作用下,淀粉的磷酸酯化反应可以采用低温湿法体系达到干法的酯化效果,所得产物质量均匀稳定,对实际生产中优化工艺路线、提高产品质量、降耗节能、减少污染排放等都具有一定作用. 相似文献
10.
11.
To promote water solubility of oxidized starch prepared by the dry process, a twin screw extruder was used as a reactor in the present study. Through single‐factor experiments and orthogonal experiment, the effects of barrel temperature, moisture content, addition amount of NaOCl, and screw speed on the carboxyl content (CC) and water solubility index (WSI) of oxidized corn starch were investigated. The results indicated that high screw speed, medium barrel temperature, and low moisture content could lead to high WSI of oxidized corn starch produced by extrusion. The reaction efficiency and solubility of oxidized starch prepared by reactive extrusion under the optimal condition were all improved greatly, especially the WSI was very high (99.56%). Preparation of oxidized starch by reactive extrusion under alkali‐free conditions could be described as a rapid (only several minutes), continuous, reduced addition amount of NaOCl, eco‐friendly new dry technology. 相似文献
12.
13.
挤压膨化大米磷酸酯淀粉与湿法大米磷酸酯淀粉工艺及性质比较研究 总被引:1,自引:0,他引:1
以大米淀粉为原料,尿素为催化剂,分别用挤压膨化法和湿法与磷酸盐反应制得大米磷酸酯淀粉,并对其进行冻融稳定性、透明度、酯化度等比较;结果表明,挤压膨化大米磷酸酯淀粉凝沉性最弱,热稳定性最佳,冻融稳定性没湿法制品高。 相似文献
14.
15.
16.
挤压法生产淀粉软糖工艺的研究 总被引:3,自引:0,他引:3
分析了挤压法生产软糖用变性淀粉的可行性,应用双螺杆挤压机进行了淀粉软糖生产的工艺试验。结果表明,该法所得产品不仅质量稳定可靠,且无须后期干燥。 相似文献
17.
Quang D Tran Wouter H Hendriks Antonius FB van der Poel 《Journal of the science of food and agriculture》2008,88(9):1487-1493
Extrusion cooking is commonly used to produce dry pet foods. As a process involving heat treatment, extrusion cooking can have both beneficial and detrimental effects on the nutritional quality of the product. Desirable effects of extrusion comprise increase in palatability, destruction of undesirable nutritionally active factors and improvement in digestibility and utilisation of proteins and starch. Undesirable effects of extrusion include reduction of protein quality due to e.g. the Maillard reaction, decrease in palatability and loss of heat‐labile vitamins. Effects of extrusion processing on the nutritional values of feeds for livestock have been well documented. Literature results concerning effects of extrusion on dry pet foods, however, are scarce. The present review discusses the results of studies investigating the impact of extrusion cooking on the nutritional quality of dry pet foods. Copyright © 2008 Society of Chemical Industry 相似文献
18.
甘薯淀粉磷酸单酯的制备及凝沉性质的研究 总被引:9,自引:1,他引:8
以甘薯淀粉为原料与混合正磷酸盐作用,采用湿法工艺制备甘薯淀粉磷酸单酯。利用五因素二次正交旋转组合试验法研究了淀粉磷酸单酯制备的工艺条件并得出回归方程,直观地揭示了取代度与诸因素之间的数量关系。甘薯淀粉磷酸单酯是很好的食品添加剂,在应用中淀粉糊的凝沉性质对食品的外观和品质有着重要影响,因此本文专门对甘薯淀粉磷酸单酯的凝沉特性进行了研究。结果表明,酯化反应导致了淀粉糊凝沉性降低,透明度和冻融稳定性提高;而NaCl的加入可显著增加糊的凝沉倾向,蔗糖则有减弱凝沉倾向的作用。 相似文献