高纯度大米淀粉制备工艺研究

在传统工艺的基础上,改进了碱法制备高纯度大米淀粉的工艺。把对大米淀粉的一次碱提与对黄淀粉和黄淀粉浆的再提纯工艺相结合,所得到的优化新工艺不仅能够提高大米淀粉纯度,也能够大大提高其收率。分析了时间、固液比、NaOH浓度和温度4个因素对产品纯度的影响,并通过正交实验优化了碱法制备大米淀粉的一次碱提工艺条件,确定了最佳工艺参数,最佳条件下产品的纯度为99.17%（干基）,结合黄淀粉层的再提纯工艺,淀粉的总收率为72.7%,明显高于文献值47.87%。

The study of improvement process of high purity rice starch isolation

The extraction method of the high purity rice starch was improved with alkali method（NaOH） in this paper.On the basis of the traditional technics,the first alkali separation of rice starch and the again-purification of yellow starch were combined to obtain a new optimized isolation process,which not only could improve the purity of rice starch,but also could greatly enhance the yield of the product.The effect of the four factors such as time,solid-liquid ratio,concentration of NaOH and temperature on the product purity were analyzed.The conditions of the alkali extraction were optimized by Orthogonal experiment that ascertains the optimum process parameters. Under the optimum condition,the purity of the rice starch is 99.17%（dry basis）,combined with a further layer of yellow starch purification process,the total yield of starch was 72.7%,which is significantly higher than the literature value of 47.87%.