食品与机械2011，Vol.27Issue(2)：138-140,152,4.DOI:10.3969/j.issn.1003-5788.2011.02.041
发酵法制备马铃薯微孔淀粉的工艺优化
Optimization of fermenting preparation of microporous potato starch by orthogonal method
摘要
Abstract
Microporous potato starch was prepared directly by Aspergillus niger fermentation.In the foundation of monofactorial research, adopting Orthogonal experiment to optimize process conditions of microporous starch.Result showed that, absorbability of microporous potato starch was optimized, when temperature 30 ℃,rate of rotation 170 r/min, initial pH 5.5, adding initial raw potato starch 10％, bean powder 4％, inoculation 3％, pro-fermentation 40 h, additional raw starch 10％, post-fermentation 45 h.关键词
黑曲霉/微孔淀粉/吸水(油)率Key words
Aspergillus niger/ microporous starch/ water/oil-absorption ratio引用本文复制引用
黄时海,曹喜秀,黄飞,冯国芳,何鑫平,康超,吴孔阳,曹普美,李湘萍..发酵法制备马铃薯微孔淀粉的工艺优化[J].食品与机械,2011,27(2):138-140,152,4.基金项目
广西区教委人才项目(编号:桂教人200962) （编号:桂教人200962）
国家大学生创新基金(编号:091059318) （编号:091059318）
广西大学实验教改项目(编号:092301) （编号:092301）
