摘要
采用去皮工艺,控制沉降的温度和pH值,在破碎的同时加入0.005%抗坏血酸和0.005%亚酸酸钠,生产出精制甘薯淀粉,其白度达到88.80。
By controlling the temperature and pH of sedimentation, refined sweet potato starch was produced after the addition of 0.005% ascorbic acid and 0.005% sodium sulfite during peeling sweet potato processing. Moreover, the whiteness of starch was 88.80.
出处
《食品工业》
CAS
北大核心
2003年第3期15-17,共3页
The Food Industry