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食品研究与开发:2017,38(20):126-129
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乙酰化双淀粉己二酸酯糯米粉乙酰基含量的影响因素
万建华,曹镜明*,曹轩承
(江苏宝宝宿迁国民生物科技有限公司,江苏宿迁223800)
Influence Factors on Acetylation Content of Acetylated Starch Adipate Rice Flour
WAN Jian-hua,CAO Jing-ming*,CAO Xuan-cheng
(Suqian Guomin Biotechnology Co.,Ltd.of Jiangsu Baobao,Suqian 223800,Jiangsu,China)
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投稿时间:2017-02-22    
中文摘要: 以优质粳糯米为原料,采用酸碱滴定法测定乙酰化双淀粉己二酸酯糯米粉乙酰基含量,通过研究,得到影响乙酰化双淀粉己二酸酯糯米粉乙酰基含量的因素分别为:米浆波美度、反应温度、反应pH值、混酐添加量。得出结论:符合产品应用要求的,最佳最经济的参数分别为:米浆波美度22°Bé,反应温度20℃,反应pH 8.5,混酐最经济的添加量3%。
Abstract:To high-quality japonica glutinous rice as the raw material,acetyl content of acetylated distarch adipate glutinous rice powder was determinated by acid-base titration method.Through research,the influence factors of acetyl content of acetylated distarch adipate glutinous rice powder were obtained that they were the rice milk baume degrees,reaction temperature,reaction pH and the addition amount of mixed anhydride.The conclusions were drawn that met the requirements of product application,the best and most economical parameters were that the rice milk baume degrees was 22°Bé reaction temperature was 20℃,reaction pH was 8.5,the addition amount of mixed anhydride was 3%.
文章编号:201720026     中图分类号:    文献标志码:
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