期刊论文

Optimization of Preparation Process for Sweet Potato Slowly Digestible Starch with Response Surface Methodology

Wang, X.

中文

中国粮油学报

1003-0174

2017

32

8

57-62

10.3969/j.issn.1003-0174.2017.08.010

202398:国家创新基金14c26214 :“郧产红薯系列产品深加工关键技术研究 (2013bba024):开发”陨府薯业省重点新产品新工艺项目

本校为第一且通讯机构

利用湿热-有机酸复合法提高甘薯淀粉中慢消化淀粉的产率。以甘薯淀粉为原料,探究了慢消化淀粉形成的工艺,在单因素试验基础上采用Box-Behnken中的响应面分析法,以甘薯慢消化淀粉产率为响应值,以含水量、酸反应时间、月桂酸添加量3个因素为响应因子,建立了二次回归实际方程模型,获得了制备甘薯慢消化淀粉的最佳工艺条件,即:含水量47 %、反应温度100 ℃、月桂酸添加量25%、热处理时间4 h,按此最佳工艺条件制备的慢消化淀粉质量分数达13.03%,较处理前提高了8.85%。

The yield of slowly digestible starch was improved by the heat-moisture-organic acid complex method in sweet potato. This study explored the best process condition of slowly digestible starch formation with sweet potato starches as raw materials. Based on single factor experiments, a quadratic regression actual equation model was established to obtain the optimum technological conditions for preparing sweet potato slowly digestible starches by the response surface methodology, using the yield of sweet potato slowly digestible starch as the resp...