Studies On The Dry Preparation And Properties Of Dextrin

The dextrin with cornstarch as material was prepared by dry preparation method and the properties of dextrinization and finished product were studied in this paper. The main results were as follows:1. The dry preparation conditions of white dextrin. At first, the factors which affected dry preparation of white dextrin were studied by single factor experiment, such as: the quality ratio of Hcl/starch, moisture content, reaction temperature and reaction time.Then by using quadratic orthogon design, we got the optimum technique parameters: 22% moisture content, reaction temperature was 130℃, reaction time was 3.0h and the quality ratio of Hcl/starch was 0.25%.2. The dry preparation conditions of yellow dextrin. By single factor experiment and using quadratic orthogon design, we got the optimum technique parameters of dry preparation of the yellow dextrin: 18% moisture content, reaction temperature was 145℃, reaction time was 1.5h and the quality ratio of Hcl/starch was 0.20%.3. The properties research of the dextrin. Properties were studied through the solubility, viscidity, reducing sugar and transmittance of white dextrin and yellow dextrin under the best process conditions, the conclusions were as follows:The solubility of the dextrin in the cold water increased gradually going on with the reaction. The viscidity of the dextrin reduced rapidly in the course of the reaction. It went towards the balance after some time and did not change much. The reducing candy content in the dextrinization of the dextrin increased and decreased after a period of time.The transmittance of pasting liquid improved by dextrinization. But transmittance of white dextrin was not as high as that of yellow dextrin which could be more than 90%.Dextrinization made the starch particle structure obviously change. Starch...