在实验室制备马铃薯微孔淀粉的工艺基础上,逐级放大原料量进行马铃薯微孔淀粉的中试生产制备工艺探索,考察了各生产因素对中试制备产品吸水率的影响,确定了预糊化-混合酶解法的中试制备工艺流程.对中试制备产品进行质量控制指标监测,结果为:平均得率63.61％,显示工艺损耗合理;平均吸水率138.53％、平均吸油率56.06％,分别为原淀粉(45.42％和21.46％)的3.0和2.6倍,说明中试产品的吸附性能增幅稳定.用扫描电镜进行形貌观察的结果显示,中试产品表面有均匀的孔洞分布.以上结果表明此制备工艺具有工业实用性,可为马铃薯微孔淀粉的规模化工业生产提供借鉴.“,”Based on the previous laboratory preparation program,the optimization of pilot-scale preparation of potato microporous starch was explored by gradually enlarging the quantity of raw materials from 20 kg to 5 000 kg per batch.Through examining the effects of some operation factors which affected the bibulous rate and oil adsorption rate of microporous starch,it was found that pregelatinization-mixed enzymatic hydrolysis was a good technological process for the preparation of potato microporous starch.The results showed that the final total average yield of the potato microporous starch derived via pilot-scale preparation was 63.61％.The bibulous rate and oil adsorption rate were 138.53 ％ and 56.06 ％ respectively,which were 3.0 times and 2.6 times higher than that of the original potato starch.In addition,the final potato microporous starch showed uniformly distributed holes on their surfaces by scanning electron microscopy,This pilot-scale process showed a good industrial applicability and would be referenced for large-scale industrial production of potato microporous starch.