食品工业科技2012，Vol.33Issue(18)：270-273,278,5.
酶法滚筒干燥制备中DE值麦芽糊精的工艺条件研究
Study on processing analysis of medium-DE maltodextrin by enzymatic and drum drying
摘要
Abstract
Medium-DE maltodextrin was prepared by enzymatic and drum drying using Box-Behnken central composite design combined with response surface methodology with rice starch as raw material.Results indicated that the optimal value was roller speeds 73.1r/min（the roller speeds in actual operation was 73r/min）,drum vapor pressure 0.32MPa,α-enzyme dosage 6.33U/g,starch concentration 40.6%.Under this condition,the DE value of maltodextrin was 3.42%.关键词
麦芽糊精/DE值/滚筒干燥/工艺条件Key words
maltodextrin/DE/drum drying/process conditions分类
轻工纺织引用本文复制引用
吴井志,张燕萍..酶法滚筒干燥制备中DE值麦芽糊精的工艺条件研究[J].食品工业科技,2012,33(18):270-273,278,5.
