摘要
为确定加热搅拌法制备大米淀粉-脂质复合物的最佳工艺条件,以不同种大米为原料,以复合指数为参考指标,研究了大米淀粉-脂质复合物的制备工艺中不同大米原料、脂肪酸用量、反应温度、搅拌时间对复合物的影响。通过单因素及正交试验确定了最佳制备工艺条件为:原料使用桂朝大米、脂肪酸用量4%、反应温度90℃、搅拌时间30 min。
In order to determine the heating mixing of rice starch-lipid compounds prepared by the optimum process condition,using different rice as raw materials,complex index for reference,study the effects of different rice raw materials,fatty acid dosage,reaction temperature,mixing time on rice starch-lipid compounds.Through single factor and orthogonal test,the best preparation condition was determined as follows：raw materials using the Guichao rice,the amount of fatty acid of 4%,the reaction temperature of 90 ℃ and the stirring time of 30 min.
出处
《食品工业》
北大核心
2017年第10期105-108,共4页
The Food Industry
