淀粉预处理方式直接影响着粉丝的品质。酸浆法是我国粉丝制作工艺中经典的淀粉预处理方式，在淀粉的分离纯化和淀粉的粉丝加工适性提升等方面最具优势，但是存在操作凭经验、生产周期长，产品质量受原料、季节和地理环境因素干扰大等问题，而且酸浆提升淀粉特性及粉丝品质的相关机理至今仍不明确，制约了该传统工艺的现代化进程。本项目主要对酸浆改变淀粉物性的作用机制以及淀粉物性变化与其粉丝加工适性的改善相互关系进行研究。通过对比研究酸浆法与旋流法制取淀粉的组成、结构差异，以及按照统一方法生产的粉丝的品质差异，并将这两种差异进行关联分析，明确淀粉的粉丝加工适性关键指标，通过比较酸浆中各组分对淀粉粉丝加工适性的贡献以确定关键组分，并进一步对酸浆关键组分的作用方式进行探讨，研究将揭示酸浆法提升淀粉的粉丝加工适性的科学原理，以期为建立现代化的酸浆法工艺提供支撑，同时为调控淀粉及其制品的品质提供新的途径和方法。

The pretreatment of starch has a direct impact on the quality of starch noodles. In China, the starch pretreated with sour liquid is a classic approach in starch noodle manufacture, which is the most advantageous in the purification and separation of starches as well as enhancing their processing suitability in starch noodle manufacture. However, the modernization of this traditional process is hindered by a serial of problems including the rule-of-thumb operations, long production cycles, and the product quality which is always influenced by such factors as raw materials, seasonal and geographical conditions. Furthermore, the mechanisms for improving starch properties and the quality of starch noodles are still not clear. In view of this, the aim of this study is to elucidate the mechanism of sour liquid treatment on improving the processing suitability of starches in starch noodle manufacture. The study is attempted to clarify the starch properties and processing characteristics which are essential for the starch noodle making quality by comparing the differences in composition, structural and physicochemical properties of starches isolated by sour liquid processing and centrifugation as well as the differences in quality of starch noodles prepared by the same procedure, and by the correlation analysis of these two differences. The study is also attempted to clarify the effects of sour liquid ingredients on the processing suitability of starches in starch noodle manufacture and the discovery of the key ingredient and the interaction mechanisms between the key ingredient of sour liquid and the starch slurry. The study can reveal the scientific principle of sour liquid processing on improving the processing suitability of starches in starch noodle manufacture and is able to offer an experimental evidence for the modernization of sour liquid processing, and provide new approaches and methods for the regulation of the quality of starches and their products.