| 水磨法提取绿豆、豌豆淀粉浸泡工艺初探 |
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| 引用本文： | 高群玉,黄立新,周俊侠. 水磨法提取绿豆、豌豆淀粉浸泡工艺初探[J]. 河南工业大学学报(自然科学版), 1998, 0(4) |
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| 作者姓名： | 高群玉 黄立新 周俊侠 |
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| 作者单位： | 华南理工大学碳水化合物研究室 |
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| 基金项目： | 华南理工大学自然科学基金 |
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| 摘 要： | 研究了水磨法提取绿豆、豌豆淀粉的浸泡工艺，对浸泡介质、浸泡水用量、浸泡温度、浸泡时间等进行了详细、系统的研究，并用水磨法制成的淀粉与酸浆法产品进行了比较
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| 关 键 词： | 绿豆；豌豆；浸泡；水磨法 |
SOAKING TECHNOLOGY OF GREEN BEAN AND WAN VEAN STARCHES PREPARED BY WET MILLING PROCESS |
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| Gao Qunyu Huang Lixin Zhou Junxia. SOAKING TECHNOLOGY OF GREEN BEAN AND WAN VEAN STARCHES PREPARED BY WET MILLING PROCESS[J]. Journal of Henan University of Technology Natural Science Edition, 1998, 0(4) |
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| Authors: | Gao Qunyu Huang Lixin Zhou Junxia |
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| Abstract: | The soaking technology of green bean and wan bean starch prepared by wet milling process was investigated.Soaking medium,the amount of water,temperature and time were systematically studied,Starches prepared by acidic process and wet milling process were compared. |
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| Keywords: | green bean wan bean wet milling process soaking |
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