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采用响应面分析方法研究了马铃薯酸解淀粉的生产工艺，并对产品的理化性质及应用特性，包括产品的水分、热糊粘度、热糊稳定性及糊化温度等进行了测定．试验结果表明：马铃薯淀粉酸解的优化工艺参数为：对４０％的淀粉乳５００ｍｌ，反应温度为３５．５℃、反应时间为２．１ｈ、０．５％盐酸溶液的量为１５．１ｍｌ．经优化工艺生产的酸解马铃薯淀粉的特性粘度为原淀粉的１／３０，热糊稳定性是原淀粉的２倍
The production technology of potato acid hydrolyzed starch was studied by response surface methodology. The physical and chemical properties and application characteristics of the product, including the moisture content of the product, the viscosity of the hot paste, the stability of the hot paste and the gelatinization temperature, were determined. The results showed that the optimum technological parameters of acid hydrolysis of potato starch were as follows: 500ml of 40% starch milk, reaction temperature 35.5 ℃, reaction time 2.1h, and the amount of 0.5% hydrochloric acid solution 15.1ml. The intrinsic viscosity of the acid-hydrolyzed potato starch produced by the optimized process is 1/30 of the original starch, and the stability of the hot-paste is twice that of the original starch