荔枝核淀粉提取工艺研究

采用超声波浸提与酶处理的方法提取荔枝核淀粉,通过正交设计确定荔枝核淀粉提取的工艺参数,并对荔枝核淀粉成分及理化性质进行研究。结果表明:荔枝核淀粉提取最佳工艺为:酶用量1%,酶解时间4h,酶解前先超声波振提40min,浸泡时间为4h。采用该工艺提取荔枝核中的淀粉,粗淀粉提取率为52·90%,粗淀粉中淀粉质量含量为73·95%,直链淀粉11·11%,蛋白质含量7·38%,脂肪含量1·38%,灰分0·51%。 

Study on litchi nuclear starch extraction process

Using ultrasonic extraction and processing of nuclear litchi starch extraction method, litchi nuclear starch extraction process parameters were determined by orthogonal design, and composition and physicochemical properties of litchi nuclear starch were studied.The results showed that :the optimum extraction technology of litchi nuclear starch was: the enzyme dosage was 1%, hydrolysis time was 4h, ultrasonic vibration 40min before hydrolysis,soaking time was 4h. The process used in nuclear litchi extract starch, starch extraction rate was 52.90% ,starch content of crude starch was 73.95%, amylose 11.11%, protein content 7.38%, the fat content of 1.38% ,ash content 0.51%.