| 微孔淀粉制备的预处理工艺研究 |
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| 引用本文： | 周坚,沈汪洋,万楚筠.微孔淀粉制备的预处理工艺研究[J].食品科学,2005,26(11):154-156. |
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| 作者姓名： | 周坚 沈汪洋 万楚筠 |
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| 作者单位： | 武汉工业学院,湖北,武汉,430023 |
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| 基金项目： | 湖北省重点科技攻关项目（2003AA209D03） |
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| 摘 要： | 改进了微孔淀粉的制备工艺。在酶法制备微孔淀粉的基础上进行了原淀粉的预处理工作，包括原淀粉的预糊化和超声波预处理。结果表明微孔淀粉的吸油率从原工艺的61％提高到97％，具有很好的效果。
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| 关 键 词： | 微孔淀粉 预糊化 超声波 |
| 文章编号： | 1002-6630（2005）11-0154-03 |
| 收稿时间： | 2004-06-23 |
| 修稿时间： | 2004-06-23 |
Study on Pretreatment Technology of the Microporous Starch Production |
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| ZHOU Jian,SHEN Wang-yang,WAN Chu-yun.Study on Pretreatment Technology of the Microporous Starch Production[J].Food Science,2005,26(11):154-156. |
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| Authors: | ZHOU Jian SHEN Wang-yang WAN Chu-yun |
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| Affiliation: | Wuhan Polytechnic University, Wuhan 430023, China |
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| Abstract: | The technology conditions of the microporous starch production were improved. The pretreatments were the preglatinization of the raw starch and the ultrasonic action based on that the microporous starch was produced by the enzyme act raw starch .The result showed that the oil adsorption increased from 61% to 97%. |
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| Keywords: | microporous starch pregelatinization ultrasonic |
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