CN1100105A - Coloured sweet potato starch decoloring method for producing white sweet potato vermicelli - Google Patents
Coloured sweet potato starch decoloring method for producing white sweet potato vermicelli Download PDFInfo
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- CN1100105A CN1100105A CN 93111693 CN93111693A CN1100105A CN 1100105 A CN1100105 A CN 1100105A CN 93111693 CN93111693 CN 93111693 CN 93111693 A CN93111693 A CN 93111693A CN 1100105 A CN1100105 A CN 1100105A
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- sweet potato
- potato starch
- aqueous solution
- starch
- coloured
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Abstract
Based on the difference between sweet potato starch and black pigment particles in physical and chemical properties and unde the prerequisite that starch structure is not damaged and original taste is not changed, colour sweet potato starch is purified by dissolving and recrystallizing, and thus the pigment is residual in solution to obtain white sweet potato starch.
Description
The present invention relates to decoloring method with the color lake powder.
The conventional red sweet potato vermicelli, the most color and luster of bean sheet jelly is darker, with low quality, commodity value is not high; The decolouring sweet potato noodles production technique of Sichuan San Tai exploitation will be a raw material with scarlet potato, can not utilize band look potato powder to be raw material, and seasonal limitation is arranged.How to utilize resourceful band coloured sweet potato starch to be the pure white sweet potato noodles of raw material production high-quality, bean sheet jelly, become a great problem of current sweet potato noodles production industry.For this reason, domestic and international many researchers have carried out unremitting effort, have worked out some novel procesies, novel method, conclude similar-oxidation reduction process, redox crosslinking.Because these methods have fundamentally changed the flavor taste of bean vermicelli, changed the granule microstructure of starch, so these methods lack practicality and commercialization meaning.
The purpose of this Technology invention is exactly the shortcoming that exists at above-mentioned technology, start with from the purification aspect of potato powder, according to sweet potato starch and melanochrome particulate in the difference aspect the physico-chemical property; Be not damaged, keep under the prerequisite of the original local flavor of potato powder at the assurance starch structure, with recrystallize behind the starch dissolution.Thereby the potato powder is purified, reach the decolouring purpose.
The principal character of band coloured sweet potato starch decoloring technology of the present invention is precipitated crystal is saltoutd the sweet potato starch molecule in the fully gelatinization dispersion in the aqueous solution of band coloured sweet potato starch again with the non-solvent ionogen.Thereby the purpose that the pigment in reaching sweet potato starch and being scattered in the aqueous solution separates decolouring.
Further feature of the present invention is to be with the coloured sweet potato starch aqueous solution:
1) fully the gelatinization dispersion temperature is 100 ℃-160 ℃.
2) adding the non-solvent ionogen is selected from: calcium chloride, magnesium chloride, calcium hydroxide, magnesium hydroxide, sal epsom etc.
3) temperature is reduced to 10 ℃-20 ℃ behind the adding non-solvent ionogen.
The concentration of the technology of the present invention sweet potato starch in the aqueous solution is 0.5-20%, and the non-solvent electrolyte concentration is 0.1-15%, and after the crystallization of starch salt precipitation, available centrifugal separation is separated, and drying and crushing gets pure white sweet potato starch again.
When the technology of the present invention was implemented, specific embodiment was as follows, and: embodiment just is used for illustrating the present invention, to inventing unrestricted effect.
Embodiment:
Get commercially available dark-coloured sweet potato starch 20Kg, be scattered in the clear water and wash, filter to remove potato slag, the stone that may contain through 150 mesh sieves, natural sedimentation or centrifugation get wet starch cream again, adding the 60Kg clear water disperses to be heated to 140 ℃ after the wet starch in pressure kettle, be cooled to 100 ℃ after 5 minutes and add calcium chloride 2Kg calcium hydroxide 1Kg and be cooled to 10 ℃ under stirring, centrifugation, drying, pulverize pure white sweet potato starch.
Claims (3)
1, band coloured sweet potato starch decoloring method: it is characterized in that the fully gelatinization dispersion in the aqueous solution of band coloured sweet potato starch, again the sweet potato starch molecule saltoutd, precipitated crystal, then with contain pigment aqueous solution and separate.
2, sweet potato starch gelatinization in the aqueous solution disperses according to claim 1, it is characterized in that the sweet potato starch aqueous solution is heated to 100 ℃-160 ℃ dissolving starch.
3, sweet potato starch molecule salt precipitation method according to claim 1 is characterized in that adding the non-solvent ionogen in the abundant gelatinization dispersive sweet potato starch aqueous solution; The non-solvent ionogen is selected from: calcium chloride, magnesium chloride, magnesium hydroxide, calcium hydroxide, sal epsom etc., solution temperature is reduced to 10-20 ℃ then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93111693 CN1100105A (en) | 1993-09-10 | 1993-09-10 | Coloured sweet potato starch decoloring method for producing white sweet potato vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93111693 CN1100105A (en) | 1993-09-10 | 1993-09-10 | Coloured sweet potato starch decoloring method for producing white sweet potato vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1100105A true CN1100105A (en) | 1995-03-15 |
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ID=4989457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93111693 Pending CN1100105A (en) | 1993-09-10 | 1993-09-10 | Coloured sweet potato starch decoloring method for producing white sweet potato vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1100105A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367519A (en) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
| CN115448987A (en) * | 2022-07-26 | 2022-12-09 | 云南云淀淀粉有限公司 | Method for purifying high-viscosity low-spot sweet potato starch |
-
1993
- 1993-09-10 CN CN 93111693 patent/CN1100105A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367519A (en) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
| CN115448987A (en) * | 2022-07-26 | 2022-12-09 | 云南云淀淀粉有限公司 | Method for purifying high-viscosity low-spot sweet potato starch |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |