Study on Gelatinization Technology of Potato Starch Paste

[Objective] To optimize the gelatinization technological conditions of potato starch paste.[Method] Taking potato starch in Qinghai Province as raw materials,the gelatinization technological conditions of potato starch paste were studied by single-factor and orthogonal experiments at low temperature.[Result] The optimum gelatinization technological conditions of potato starch paste were showed as following:the ratio of starch to water was 1∶18,NaOH dosage was 1.0 ml,gelatinization temperature was 55 ℃,and gelatinization time was 30 min;under these conditions,the potato starch paste was transparent and viscous,the gelatinization degree was up to 96%.The primary and secondary factors which affect the gelatinization degree were showed as following:gelatinization temperature of starch to water ratio NaOH dosage gelatinization time,the gelatinization temperature and starch to water ratio were the key factors.[Conclusion] These primary results might provided the theoretic basis for the further study and application of gelatinization technology of potato starch paste.