食品与发酵工业2015，Vol.41Issue(5)：144-149,6.DOI:10.13995/j.cnki.11-1802/ts.201505026
微波联合干燥制备锥栗抗性淀粉
Optimization for the preparation of Castanea henryi resistant starch using microwave combined drying method by response surface methodology
摘要
Abstract
In this paper,castanea henryi was used as the raw material to prepare castanea henryi resistant starch by the treatment of microwave in combination with three different drying methods.Response surface was used to analysis the influence of microwave output power,microwave time,drying temperature and drying time's on the resistant starch content.The results showed that:microwave irradiation power and time,vacuum drying time and temperature had a significant effect on castanea henryi resistant starch content.It was concluded that the optimum? preparation process was Microwave output power 400W,microwave processing time 4.20min,vacuum drying time 21.2h,vacuum drying temperature 57.9℃.Under the above condition,the castanea henryi resistant starch content was 6.67 g/100 g.关键词
锥栗抗性淀粉/响应面分析/微波辐射/真空干燥Key words
Castanea henryi resistant starch/response surface methodology/microwave/vacuum drying引用本文复制引用
兰冬梅,林晓岚,颜谊颖,张娇玲,许平,胡树国..微波联合干燥制备锥栗抗性淀粉[J].食品与发酵工业,2015,41(5):144-149,6.基金项目
福建省高等学校科技创新团队支持计划(闽教科[2012]03号),福建农林大学科技创新团队支持计划(cxtd12009) （闽教科[2012]03号）
