作　　者： (）;

机构地区： 广东省食品工业研究所

出　　处： 《食品与发酵科技》 2019年第4期40-45,共6页

摘　　要： 采用正交实验设计方法对一种抗性糊精制备新工艺进行优化。首先,通过单因素实验确定影响抗性糊精含量和产率的因素,对比传统工艺确立新工艺优势,然后进行正交试验优化新工艺,确定工艺最佳条件为盐酸加入量10%,反应温度180℃,反应时间30min,食用油添加量130%。优化制备工艺条件下,产品抗性糊精含量为81%,产率为74.1%。产品感官指标、理化指标以及微生物指标均符合国家标准。 A new process for preparation of resistant dextrin was optimized by orthogonal experimental design.First of all,the factors influencing the content and yield of resistant dextrin were determined by single factor experiments. Compared with the traditional process to determine the advantages of new technology. Second,the experiment uses orthogonal test to optimize the new process. The optimum conditions were determined as follows:the amount of hydrochloric acid 10%, the reaction temperature 180 ℃, the reaction time 30 min, and the amount of edible oil 130%. Under the optimized preparation conditions,the content of the product resistant dextrin was 85%,the yield was 74.1%. Product sensory indicators,physical and chemical indicators and microbial indicators are in line with national standards.

关 键 词： 抗性糊精 食用油 制备工艺 正交实验

领　　域： []