作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科技》 2006年第12期29-32,共4页

摘　　要： 反应挤出法作为淀粉干法改性中的一种新方法,在淀粉改性中有可连续生产、生产效率高、产品的成本低、技术含量高、利润高等优点。主要介绍了反应挤出的原理及其特点,对传统方法和反应挤出法生产酯化淀粉进行了对比。与传统的湿法和干法工艺相比,反应挤出法是酯化淀粉生产中一种经济可行的方法。 Reactive extrusion as a new way in the dry process modification of starch, it has many merits, such as continuous production, high production efficiency, low production costs, high quality, high profit and so on. The principles and characteristics of reactive extrusion were summarized in this paper. The production of esterized starch by reactive extrusion and traditional means are contrasted. It is considered that reactive extrusion technique is an economical and feasible way of producing esterized starch in contrast with the traditional wet process and dry process.

关 键 词： 变性淀粉 反应挤出 酯化淀粉

领　　域： [轻工技术与工程] [轻工技术与工程]