真空挤压膨化法制备阳离子淀粉工艺研究

发布时间：2018-04-20 04:00

  本文选题：真空 + 挤压膨化　； 参考：《食品工业》2016年07期

【摘要】：以马铃薯淀粉为原料,采用真空挤压膨化法制备阳离子淀粉。在单因素试验基础上,通过响应面试验对真空挤压膨化法制备阳离子淀粉工艺进行优化,确定最优工艺条件为:物料含水率19.8%,真空度-0.102 MPa,套筒温度140.4℃,螺杆转速395 r/min。在最优的工艺条件下,取代度为0.172,反应效率为95.81%。
[Abstract]:Using potato starch as raw material, cationic starch was prepared by vacuum extrusion. On the basis of single factor test, the process of preparing cationic starch by vacuum extrusion was optimized by response surface test. The optimum process conditions were determined as follows: moisture content of material 19.8m, vacuum degree -0.102MPa, sleeve temperature 140.4 鈩，

本文编号：1776122