摘要
利用压热法结合响应面分析法,优化甘薯抗性淀粉的制备工艺。以甘薯全粉为原料,研究全粉乳质量分数、pH、压热温度、压热时间、冷藏时间对甘薯抗性淀粉得率的影响。结果表明,响应面分析法得到甘薯抗性淀粉的最佳制备工艺条件为:全粉乳质量分数25.50%、p H7.30、压热温度120℃、压热时间31.20 min、冷藏时间24 h。在此条件下,甘薯抗性淀粉的得率为9.41%,与理论值较为接近,响应面模型与实际情况拟合良好,为获得甘薯抗性淀粉的工业化生产提供了参考。
The preparation of resistant starch of sweet potato was optimized by the combination of thermal-press processing and response surface analysis.Using sweet potato powder as raw material,the effects of sweet potato powder concentration,p H,thermal-press temperature,thermal-press time and refrigerating time on the yield of resistant starch of sweet potato were studied.Results showed that,the optimal conditions of preparing resistant starch of sweet potato with response surface methodology were as follows:Sweet potato powder concentration 25.50%,p H7.30,thermal-press temperature 120 ℃,thermalpress time 31.20 min,refrigerating time 24 h.Under these conditions,the yield of resistant starch of sweet potato was 9.41%.The yield of resistant starch of sweet potato was close to the theoretical value,and the response surface model fitted well with the actual situation,which would provide a reference for the industrialized production of resistant starch of sweet potato.
作者
亢灵涛
宋莹
刘思含
崔桂娟
李高阳
KANG Ling-tao;SONG Ying;LIU Si-han;CUI Gui-juan;LI Gao-yang(Longping Branch,Graduate School of Hunan University,Changsha 410125,China;Institute of Agricultural Products Processing,Hunan Academy of Agricultural Sciences,Changsha 410125,China)
出处
《食品工业科技》
CAS
北大核心
2019年第1期162-167,180,共7页
Science and Technology of Food Industry
基金
农产品质量安全风险评估与营养功能评价创新团队(2017XC14)
关键词
甘薯全粉
抗性淀粉
压热法
响应面法
sweet potato powder
resistant starch
thermal-press processing
response surface methods
