[目的]对以马铃薯淀粉为原料生产白糊精和黄糊精的工艺参数进行研究,为生产提供参数指导.[方法]通过单因素和L9(34)正交试验,结合生产实际,确定以马铃薯淀粉为原料生产白糊精、黄糊精的最佳参数.[结果]通过试验得出生产白糊精最佳工艺参数为酸用量与淀粉量之比0.20、温度120℃、时间2h、体系含水量23％.生产黄糊精的最佳参数为酸用量与淀粉量之比0.25、温度140℃、时间2h、体系含水量20％.[结论]该试验确定了生产黄糊精与白糊精的最佳工艺参数.%[Objective] The research aimed to study the best processing of use potato starch to produce white and yellow dextrin. [ Method] The processing was optimized by mono-factor and orthogonal experiments. [ Result] The results showed that the optimum reaction condition parameters of producing white dextrin were 0.2 quantity ratio of acid and starch, 23% water content, at 120℃ for 2 h. And the optimum reaction condition parameters of producing yellow dextrin were 0.5 quantity ratio of acid and starch, 20% water content, at 140℃ for 2 h. [ Conclusion] The research established the optimum reaction condition parameters of producing white and yellow dextrin.
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