微波辅助湿热法制备玉米缓慢消化淀粉研究

摘要

缓慢消化淀粉是近年来新兴起的一种新功能性淀粉,具有多种生理功能特性.微波技术以其高效率、低能耗的特点,在食品领域的应用已经取得一些进展.尤其是微波的高效特性,能缩短工业处理时间,提高生广:效率,通过控制反应条件,取得最佳的制备效果.该文以玉米淀粉为原料,采用微波辅助湿热法控制技术制备缓慢消化淀粉,确定其最优的工艺条件.研究结果表明:微波功率为300W,微波作用时间为25min,温度为50℃,水分含量为60％(干基),冷藏温度为4℃,冷藏时间为18h,烘干温度为60℃的条件下SDS得率可达到最高的38.25％.%Slowly digestible starch is a new - type of functional starch and has many physiological functions. Microwave technology is widely used in the food industry for its high efficiency and low - power. Microwave technology can reduce the industrial processing time and improve the production efficiency. The reaction conditions can be controlled for the best results. The results show that; the microwave power 300W, reaction time 25min, temperature at 50℃ , water content 60% , storage at temperature 4℃ for 18h and then dry at 60℃ , the yield of SDS was 38. 25%.