摘要
以玉米淀粉为原料,采用响应面分析法优化酶法结合滚筒干燥制备中DE值麦芽糊精的工艺条件。结果表明,滚筒转速73.1r/min(实际操作中滚筒转速取73r/min),蒸汽压0.32MPa,耐高温α-淀粉酶6.33U/g,淀粉乳浓度40.6%,在此条件下可得到麦芽糊精的DE值为3.42%。
Medium-DE maltodextrin was prepared by enzymatic and drum drying using Box-Behnken central composite design combined with response surface methodology with rice starch as raw material.Results indicated that the optimal value was roller speeds 73.1r/min（the roller speeds in actual operation was 73r/min）,drum vapor pressure 0.32MPa,α-enzyme dosage 6.33U/g,starch concentration 40.6%.Under this condition,the DE value of maltodextrin was 3.42%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第18期270-273,278,共5页
Science and Technology of Food Industry
