响应面优化微波法制备马铃薯交联淀粉工艺

发布时间：2018-05-01 10:40

  本文选题：微波法 + 马铃薯　； 参考：《中国食品添加剂》2016年10期

【摘要】：交联淀粉不仅具有预防和治疗疾病的健康效应,还是良好的稳定剂与增稠剂。为优化交联淀粉的制备工艺,采用单因素和响应面试验对微波法制备马铃薯交联淀粉的工艺进行优化。单因素试验结果表明,六偏磷酸钠质量分数、淀粉乳质量分数、p H、温度对交联淀粉的沉降积均有显著影响。在单因素试验的基础上,采用响应面法构建交联淀粉沉降积的回归方程。结果表明,回归方程的决定性系数R2为0.9806,表明该模型能够较好的预测交联淀粉的沉降积;优化结果表明,当六偏磷酸钠质量分数0.6%(相对于淀粉干基),淀粉乳质量分数24%,p H为10,温度为44℃时,交联淀粉的沉降积为4.86 m L,实测值与回归模型的预测值的相对误差1%。说明采用响应面法得到的优化工艺准确性高。
[Abstract]:Cross-linked starch not only has the health effect of preventing and treating diseases, but also a good stabilizer and thickener. In order to optimize the preparation process of cross-linked starch, single factor and response surface test were used to optimize the preparation process of potato cross-linked starch by microwave method. The results of single factor test showed that the mass fraction of sodium hexametaphosphate, the mass fraction of starch milk and temperature had significant effects on the sedimentation product of cross-linked starch. On the basis of single factor test, the regression equation of cross-linked starch sedimentation product was established by response surface method. The results show that the decisive coefficient R2 of the regression equation is 0.9806, which indicates that the model can predict the sedimentation product of cross-linked starch, and the optimization results show that, When the mass fraction of sodium hexametaphosphate is 0.6 (relative to the dry base of starch, the mass fraction of starch milk is 24 h = 10, the temperature is 44 鈩，

本文编号：1829012