摘要
以玉米淀粉为原料,醋酸乙烯酯为酯化剂,用双螺杆挤压机制备酯化淀粉。研究了各反应因素对产品取代度(DS)的影响,并以DS为指标,通过正交实验确定了其最佳工艺条件:挤压温度90℃,螺杆转速80r/min,反应体系pH值9.5,酯化剂浓度2%,物料含水率30%。对产品的糊化性和凝沉性等理化性质做了测定和分析。
In this paper the preparation of the corn starch and the ethylene ester of acetic acid were extruded by double screw extruder. The effect of every factors on substitution degree of product had been studied. The opti- mum technology conditions were confirmed as follows： temperature 90℃, screw speed 80 r/min, pH 9.5, volume of esterifying agent 2%, moisture content 30% .The physical and chemical properties were determined and analyzed.
出处
《食品工业》
北大核心
2007年第1期7-10,共4页
The Food Industry
基金
上海市重点学科建设项目资助
项目编号:T0503。
关键词
挤压
变性淀粉
酯化淀粉
extrusion
modified starch
esterified starch
