中文摘要：

以马铃薯淀粉为原料，在超声作用下酸水解制备马铃薯改性淀粉。研究了盐酸添加量、超声温度、超声时间、超声功率对马铃薯淀粉酸解的影响，在单因素实验的基础上进行了正交实验。结果表明，超声作用下酸解马铃薯淀粉的适宜工艺参数为盐酸添加量7%，超声温度55℃，超声时间75 min，超声功率600 W。且超声协同酸改性的马铃薯淀粉峰值黏度下降92.07%。对比无超声作用的酸解淀粉，有超声作用的酸解淀粉黏度降低14.63%。因此，超声作用明显促进了马铃薯淀粉的酸解改性。

英文摘要：

With potato starch as raw materia, modified potato starch was prepared by acid hydrolysis under ultrasound. The effects of hydrochloric acid dosage, temperature, time, and ultrasound power were investigated. Based on above investigations, an orthogonal experiment was carried out. The result showed that the optimal technological conditions of acid-hydrolyzed potato starch preparation with ultrasound were as follows： hydrochloric acid at 7%, ultrasonic temperature at 55 ℃ , ultrasonic time at 75 min, ultrasonic power at 600 W. And the peak value of viscosity of potato starch under the combination of acid and ultrasound showed a decrease of 92.07%. With ultrasound, the viscosity of acid-modified starch decreased 14.63% than that without ultrasound. Obviously, ultrasound promoted the acid hydrolysis of potato starch.