期刊论文

中文

食品工业科技

1002-0306

2023

44

18

292-299

10.13386/j.issn1002-0306.2022120135

国家重点研发项目(SQ2018YFC200044)。

本校为第一机构

为优化超声退火法制备糯米抗性淀粉的工艺条件,本研究以抗性淀粉含量为指标,在单因素实验的基础上运用响应面分析法探究水分含量、超声时间、退火温度、退火时间对抗性淀粉含量的影响,并对所制备的抗性淀粉进行理化性质分析。结果表明:...展开更多 为优化超声退火法制备糯米抗性淀粉的工艺条件,本研究以抗性淀粉含量为指标,在单因素实验的基础上运用响应面分析法探究水分含量、超声时间、退火温度、退火时间对抗性淀粉含量的影响,并对所制备的抗性淀粉进行理化性质分析。结果表明:超声退火法制备糯米抗性淀粉的最佳工艺条件为水分含量68%,超声时间23 min,退火温度55℃,退火时间25 h。在该条件下...

In order to optimize the process conditions for the preparation of waxy rice resistant starch by ultrasonic annealing method,this study took the content of resistant starch as an index,and based on the single factor experiment,the response surface analysis method was us...MORE In order to optimize the process conditions for the preparation of waxy rice resistant starch by ultrasonic annealing method,this study took the content of resistant starch as an index,and based on the single factor experiment,the response surface analysis method was used...