CN103102420A - Preparation technology of potato starch - Google Patents
Preparation technology of potato starch Download PDFInfo
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- CN103102420A CN103102420A CN 201110356945 CN201110356945A CN103102420A CN 103102420 A CN103102420 A CN 103102420A CN 201110356945 CN201110356945 CN 201110356945 CN 201110356945 A CN201110356945 A CN 201110356945A CN 103102420 A CN103102420 A CN 103102420A
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Abstract
The invention belongs to a field of agricultural product processing, and relates to a new preparation technology of potato starch. A to-be-solved problem is to provide a simple and high-efficient preparation technology of the potato starch. The preparation technology of the potato starch comprises washing potato blocks, smashing, sieving, depositing starch milk, washing slurry and bleaching, dehydrating, drying, sifting and packaging to prepare the potato starch. The method is simple and easy, small in environmental pollution, low in equipment investment, high in yield, and suitable for producing the potato starch under various conditions and devices, and has good popularization and application prospects.
Description
Technical field:
The invention belongs to the processing of farm products field, relate to new yam starch preparation technology.
Background technology:
Potato, another name is named potato, potato, and English name is potato.Approximately 50～80 centimetres of the plant heights of potato.Stem divides terrestrial stem and subterraneous stem two portions.The color of potato skin is white, yellow, pink, red, purple and black; Potato meat is white, yellowish, yellow, black, purple and black purple.Primary leaf is single leaf, full edge.With the growth of plant, form gradually pinnately compound leaf.Give birth on cyme top, and the berry of white, pale blue, purple and light red isochrome is arranged.Immature soil beans originate in South America Andes one band, are cultivated by local American Indian.Potato just has a hundreds of kind in the country of origin, the people all over the world constantly cultivate again new variety according to different purposes, at present there are several thousand kinds in the whole world, has starch-containing ratio higher, be suitable as staple food, has also that to be suitable as vegetables edible.
Potato has very high nutritive value and pharmaceutical use.Ingredient in general fresh potato: starch 9～20%, protein 1.5～2.3%, fat 0.1～1.1%, robust fibre 0.6～0.8%.Contained nutritive ingredient in the 100g potato: heat 66～113J, calcium 11～60mg, phosphorus 15～68mg, iron 0.4mg～4.8mg, VitB1 0.03～0.07mg, riboflavin 0.03～0.11mg, nicotinic acid 0.4～1.1mg.In addition, potato tuber also contains the unexistent carotene of Cereal grain and xitix.From the nutrition angle, it has more advantage than rice, flour, can supply with a large amount of heat energy of human body, can be described as " out of this world food ".The people only leans on potato and whole milk just is enough to sustain life and health.Because the nutritive ingredient of potato is very comprehensive, trophic structure is also more reasonable, and just the amount of protein, calcium and vitamin A is slightly low; And this just handy whole milk replenishes.From the nutrition angle, it has more advantage than rice, flour, can supply with a large amount of heat energy of human body, can be described as " out of this world food ".
Yam starch is widely used in the industries such as weaving, oil production, feed and food, especially in recent years the developing of international and domestic food products market, the demand of high-precision yam starch is surged, yam starch has the irreplaceable natural character of other starch in addition, make it become the first-selected product of domestic and international starch deep processing industry, market is wide, market outlook are good.At present, at present, its complete processing awaits further to optimize.
Summary of the invention:
The technical problem to be solved in the present invention is to provide a kind of yam starch preparation technology of simple and effective.
Yam starch preparation technology of the present invention comprises the washing of potato piece, broken screen, starch milk form sediment heavy, pulp washing and bleaching, dehydration, drying, screen packaging and other steps, is prepared into yam starch.
Then degree of fragmentation in the inventive method during broken screen grinds 2-3 time more than 90%, and every mill is once used the sieve screen once, and screen underflow is starch milk, and screen overflow enters lower one mill, need spray water during broken and screen.
In the inventive method, the precipitation of starch small grain uses adjusting starch milk pH to carry out in 5.4 mode, completes in 8 hours.
The inventive method pulp washing and blanching step are: will precipitate starch processing be diluted to 18 degree Baumes, wash washing 2-3 time with water, the venting waste liquid is added with water and is diluted to 18 and spends Baumes, approximately contains SO with being diluted to
22.5% H
2SO
3The solution bleaching, magma 0.6-0.8 liter per ton.
In the inventive method, drying step is dried to water content and drops to till 20%.
In the inventive method, to use by newborn footpath be the bolting silk screen of 0.11mm to the screen drying step.
Beneficial effect of the present invention is: method is easy, easy row, and environmental pollution is little, and equipment investment is low, and output is high, is adapted at carrying out in the situation of various conditions and equipment the production of yam starch, has good popularizing application prospect.
Embodiment:
Yam starch complete processing of the present invention comprises the following steps:
Potato piece → washing → fragmentation → screen → starch milk → starch the dregs of rice → shallow lake sinks → pulp-water → washing → bleaching → dehydration → wet starch → drying → pulverizing → screen → packing → finished product.
Particularly comprise the following steps:
1, the selection of raw material
For the raw material of producing yam starch, answer that selection unit's output is high, disease resistance is strong, potato is large, starch content is high, starch small grain big or small evenly (sedimentation is fast), soluble protein few (during mill, foam is few), skin are thin, concavo-convex few (easily washing), fibre content are low, the powder of the fresh potato that does not germinate with kind.
2, washing
Bath water is without particular requirement, but from fragmentation procedure, all processing waters all should be soft water.
3, fragmentation and screen
The grain of potato piece is suspended in the cell juice of parenchyma cell, so it is easy than cereal starch to separate, the larger flour extraction rate of degree of crushing is higher, the general requirement degree of fragmentation is more than 90%, for thoroughly destroying cell tissue, generally need grind 2-3 time, every mill is once used the sieve screen once, to remove the fiber in triturate, the tissue that does not grind and impurity.Screen underflow is the powder breast, and screen overflow enters lower one mill.
All need spray water in order to grinding and wash out starch small grain when fragmentation and screen, the pipeline that is conducive to material is carried.Water consumption when broken is about heavy 2 times of raw material, and the water that is used for screen is about heavy 4 times of raw material, and the concentration of the last rare starch milk of gained is about the 4-7 degree Beaume.
4, the precipitation of starch small grain
Starch milk by the screen gained is the emulsive adhesive solution that contains starch small grain, robust fibre, protein, and contains the materials such as carbohydrate, organic acid of multiple solubility, also has microorganism and enzyme.
The factor that affects the potato starch precipitation has concentration, starch small grain size and proportion and the pH value of starch milk.Under the pH value large at starch small grain, that proportion is large, starch small grain concentration is less and suitable, the starch small grain precipitation is very fast.Sedimentation time requires to complete in 8 hours, otherwise can cause the breeding of microorganism and affect the Quality and yield of starch, and the yam starch grain is larger, and (4-7 degree Baume) can achieve the desired result with skewed slot when starch milk is thinner.But when material quality is relatively poor, growth is not enriched as the potato piece, part is rotted, through Long-term Storage, processing temperature in season is too high and cause when fermentation, precipitation slowly, cause starch yield and quality to descend, must regulate the pH value of starch milk for accelerating precipitation, the pH of potato fruit is about the 4.2-4.4 left and right, and the iso-electric point of potato protein is about the pH5.4 left and right, if starch milk pH was lower than 5.4 o'clock, alkali lye adjustment is slightly dewatered as early as possible protein microbeads and is solidified, and destroys protein adhesive solution and makes the starch small grain precipitation.
5, pulp washing and bleaching
The processing of the starch that will obtain from the settling bath of skewed slot is diluted to 18 degree Baumes, to rinse bath, washes washing 2-3 time with pump delivery with water, and the venting waste liquid is added with water and is diluted to 18 and spends Baumes, warp let-off glue workshop section.
The starch poor for raw material, that pink colour is darker, the bleaching of decolouring after in the end washing together.SYNTHETIC OPTICAL WHITNER is with chlorinated lime or S02.
(1) bleach with chlorinated lime
The consumption of chlorinated lime is different according to the concentration of starch milk, and general 100 liter of 18 degree Baume starch milk approximately needs chlorinated lime 40-50g.
First be made into Eusol before bleaching, before use, add chlorinated lime in the warm water of 30 ℃ of left and right, be made into the solution of 4-4.5 degree Baume, after stirring, after adding a cover standing 15 hours, get its supernatant liquor for.
During bleaching, Eusol adds in starch milk, and continuously stirring 40-60 minute, after bleaching standing about 2 hours, make starch sedimentation, venting supernatant liquid thereafter, water washes away chlorine residue repeatedly, or adds a small amount of hypo solution to remove chlorine residue after staticly settling.
Whether still have chlorine residue to exist in check starch, the starch emulsion that can take a morsel splashes into the KI solution of concentration 5%, nondiscoloration, exist without chlorine, if be yellow brown color, have chlorine to exist, if KI+Cl2 → KCl+I2 has chlorine residue to exist, hypo solution need be added again, till eliminating chlorine residue.
(2) sulfurous acid bleaching
Sulfurous acid is reductive agent, can the inhibited oxidation variable color and make the pigment decolouring, can also change pH value of starch milk, impel protein precipitation and stopping fermentation, first H2SO3 is diluted to the solution that approximately contains SO22.5% during use, the starch milk of magma per ton approximately needs the H2SO3 liquid 0.6-0.8 liter of this concentration.
6, dehydration
Starch milk is with the cloth parcel and mechanically be wet starch after dehydration, and the wet starch outward appearance is surging pure white, forms piece, does not turn sour, and tangent plane is smooth.
7, drying
First that the starch agglomerate is broken when dry, seasoning approximately needs 3-6 days, artificial seasoning, and the product temperature control is at 40-58 ℃, and dry starch water content drops to till 20%.
8, screen
Take out spreading for cooling after dry, then pulverize with pulverizer, at last by the bolting silk screen, to remove little powder agglomates, with packing, be finished product thereafter.
Embodiment one uses the inventive method to prepare yam starch
1, the selection of raw material
Purchase fresh commercially available potato.
2, washing
Wash with cleandrinking water.
3, fragmentation and screen
Use the broken potato piece of disintegrating apparatus, require degree of fragmentation more than 90%, then grind 3 times, every mill is once used the sieve screen once, and screen underflow is starch milk, and screen overflow enters lower one mill, sprays water when fragmentation and screen.
4, the precipitation of starch small grain
Regulate pH and precipitate in 5.4 pairs of starch milks, completed at 6 hours.
5, pulp washing and bleaching
With precipitate starch processing be diluted to 18 degree Baumes, wash washing 2 times with water, the venting waste liquid is added with water and is diluted to 18 degree Baumes, approximately contains SO with being diluted to
22.5% H
2SO
3The solution bleaching, 0.6 liter of magma per ton.
6, dehydration
Starch milk is with the cloth parcel and mechanically be wet starch after dehydration.
7, drying
First that the starch agglomerate is broken when dry, seasoning to water content drops to till 20%.
8, screen
Taking out spreading for cooling after dry, then pulverize with pulverizer, is the bolting silk screen of 0.11mm by newborn footpath at last, to remove little powder agglomates, packs with cloth bag thereafter, 25 kilograms every bag, is finished product.
Embodiment two uses the inventive method to prepare yam starch
1, the selection of raw material
Purchase fresh commercially available potato.
2, washing
Wash with cleandrinking water.
3, fragmentation and screen
Use the broken potato piece of disintegrating apparatus, require degree of fragmentation more than 90%, then grind 2 times, every mill is once used the sieve screen once, and screen underflow is starch milk, and screen overflow enters lower one mill, sprays water when fragmentation and screen.
4, the precipitation of starch small grain
Regulate pH and precipitate in 5.4 pairs of starch milks, completed at 7 hours.
5, pulp washing and bleaching
With precipitate starch processing be diluted to 18 degree Baumes, wash washing 3 times with water, the venting waste liquid is added with water and is diluted to 18 degree Baumes, with the Eusol bleaching, every 100 liters with 0.6 liter of need chlorinated lime 40g ton magma.
6, dehydration
Starch milk is with the cloth parcel and mechanically be wet starch after dehydration.
7, drying
First that the starch agglomerate is broken when dry, seasoning to water content drops to till 20%.
8, screen
Taking out spreading for cooling after dry, then pulverize with pulverizer, is the bolting silk screen of 0.11mm by the aperture at last, to remove little powder agglomates, packs with cloth bag thereafter, 25 kilograms every bag, is finished product.
The inventive method is easy, easy row, and environmental pollution is little, and equipment investment is low, and output is high, can improve output 5%-10% than prior art, and becomes instinct to reduce ten Percent more than five, is adapted at carrying out in the situation of various conditions and equipment the production of yam starch.
Claims (6)
1. yam starch preparation technology comprises: that the washing of potato piece, broken screen, starch milk form sediment is heavy, pulp washing and bleaching, dehydration, drying, screen packaging and other steps are prepared into yam starch.
2. yam starch preparation technology according to claim 1, be characterised in that; Then degree of fragmentation during broken screen grinds 2-3 time more than 90%, and every mill is once used the sieve screen once, and screen underflow is starch milk, and screen overflow enters lower one mill, need spray water when fragmentation and screen.
3. yam starch preparation technology according to claim 1, be characterised in that; The precipitation of starch small grain uses adjusting starch milk pH to carry out in 5.4 mode, completes in 8 hours.
4. yam starch preparation technology according to claim 1, be characterised in that; Pulp washing and blanching step are:
With precipitate starch processing be diluted to 18 degree Baumes, wash washing 2-3 time with water, the venting waste liquid is added with water and is diluted to 18 and spends Baumes, approximately contains SO with being diluted to
22.5% H
2SO
3The solution bleaching, magma 0.6-0.8 liter per ton.
5. yam starch preparation technology according to claim 1, be characterised in that: drying step is dried to water content and drops to 20%.
6. yam starch preparation technology according to claim 1, be characterised in that: it is the bolting silk screen of 0.11mm that the screen drying step is used by newborn footpath.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110356945 CN103102420A (en) | 2011-11-11 | 2011-11-11 | Preparation technology of potato starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110356945 CN103102420A (en) | 2011-11-11 | 2011-11-11 | Preparation technology of potato starch |
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|---|---|
| CN103102420A true CN103102420A (en) | 2013-05-15 |
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|---|---|---|---|
| CN 201110356945 Pending CN103102420A (en) | 2011-11-11 | 2011-11-11 | Preparation technology of potato starch |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504183A (en) * | 2013-09-23 | 2014-01-15 | 李学友 | Processing technology of potato starch |
| CN103766807A (en) * | 2014-01-13 | 2014-05-07 | 凤台县银柳食品有限公司 | Potato mung bean composite starch and preparation method thereof |
| CN105294865A (en) * | 2015-11-16 | 2016-02-03 | 大兴安岭林格贝寒带生物科技股份有限公司 | Manufacturing technology of modified starch |
| CN105418778A (en) * | 2015-11-16 | 2016-03-23 | 大兴安岭林格贝寒带生物科技股份有限公司 | Preparing technology for modified starch in potato |
-
2011
- 2011-11-11 CN CN 201110356945 patent/CN103102420A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504183A (en) * | 2013-09-23 | 2014-01-15 | 李学友 | Processing technology of potato starch |
| CN103766807A (en) * | 2014-01-13 | 2014-05-07 | 凤台县银柳食品有限公司 | Potato mung bean composite starch and preparation method thereof |
| CN105294865A (en) * | 2015-11-16 | 2016-02-03 | 大兴安岭林格贝寒带生物科技股份有限公司 | Manufacturing technology of modified starch |
| CN105418778A (en) * | 2015-11-16 | 2016-03-23 | 大兴安岭林格贝寒带生物科技股份有限公司 | Preparing technology for modified starch in potato |
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Application publication date: 20130515 |