中国食品添加剂Issue(10)：54-60,7.
自然发酵高粱抗老化淀粉的工艺条件优化
Optimization of process conditions for anti-aging natural fermented sorghum starch
摘要
Abstract
The aging characteristics of sorghum starch were studied at different fermentation time,fermentation temperature and glucose amount on sorghum fermentation were studied.The fermentation conditions were optimized by single factor and orthogonal experiments.The result shows that the optimum fermentation conditions of sorghum fermentation were:fermentation time 5 days,fermentation temperature 30C,the addition of glucose 3％.The retrogradation value of starch was the lowest,and anti-aging property was improved.It was suitable for anti-aging products.This study provides a basis for the development of anti-aging sorghum premix powder.关键词
高粱/自然发酵/回生值Key words
sorghum/natural fermentation/retrogradation value分类
轻工纺织引用本文复制引用
葛云飞,曹龙奎..自然发酵高粱抗老化淀粉的工艺条件优化[J].中国食品添加剂,2017,(10):54-60,7.基金项目
“大豆、杂粮等品种推广及加工技术落地转化” （）
中央引导地方科技发展专项资金项目(编号:ZY16C07). （编号:ZY16C07）
