CN101375706B - Technique for soaking corn in production of edible cornstarch - Google Patents
Technique for soaking corn in production of edible cornstarch Download PDFInfo
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- CN101375706B CN101375706B CN2008101401992A CN200810140199A CN101375706B CN 101375706 B CN101375706 B CN 101375706B CN 2008101401992 A CN2008101401992 A CN 2008101401992A CN 200810140199 A CN200810140199 A CN 200810140199A CN 101375706 B CN101375706 B CN 101375706B
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Abstract
The present invention relates to a corn soaking technology used for producing edible corn starch. The technology is an improvement on the prior countercurrent soaking technology, and has the following characteristics: in the phase of sulfurous acid soaking, the concentration of SO2 contained in the soaking solution in each soaking tank or soaking section is controlled within a range of 0.04-0.30%, wherein, the concentration of SO2 present in the soaking solution within the first soaking tank or soaking section before entering the phase of crushing and milling is lower than the concentration of SO2 present in the soaking solution within the second soaking tank or soaking section before entering the phase of crushing and milling, the concentration of SO2 present in the soaking solution within the second soaking tank or soaking section before entering the phase of crushing and milling is the maximum among all soaking tanks, and the concentration of SO2 contained in the rest soaking tanks decreases in sequence according to the direction of pouring sulfurous acid into the tank, and the gradient difference of the concentration falls in the range of 0.01-0.10%. The technological process has the advantages that the percentage composition of SO2 in the process of production can be effectively controlled, thereby ensuring that the percentage composition of SO2 contained in the starch stays below 0.003%.
Description
Technical field
This method belongs to the corn manufacture field, is specifically related to the technique for soaking corn in a kind of edible cornstarch production.
Background technology
In the production process of cornstarch, need soak corn, existing soaking technology mainly contains two kinds: static method and counter-current.Static method be with direct soak with after corn mixes, the soaking technology required time adopts this method to soak weak effect, yield is low can't to reach the purpose that serialization is produced, so only be applicable to small-sized starch factory.Counter-current is a kind of method of the extensive employing of each big producer now, and its concrete technology is with some steeping tanks, is together in series with pump and pipeline, carries out adverse current and soaks; The new corn that drops into soaks with the longest soak of soak time, and the corn before broken adds new sulfurous acid solution and soaks, and makes the direction of sulfurous acid tank switching and direction that corn feeds intake opposite, thereby guarantees the time and the effect of corn soaking.Generally with SO in the jar
2Concentration (is all converted with SO when industry statement sulfurous acid, sulphates content
2Meter) impregnation stage greater than 0.03% is called the sulfurous acid section, SO in jar
2Concentration is called the lactic acid section smaller or equal to 0.03% impregnation stage.Sulfurous acid section SO
2Concentration is generally 0.04-0.35%, SO in each steeping tank
2Concentration is progressively successively decreased successively according to the direction of sulfurous acid tank switching.Sometimes in order to expand the scale of production or handled easily, steeping tank that can some same concentrations soaks arranged side by side, the steeping tank of this same concentrations arranged side by side, so-called immersion section.
Edible cornstarch, very strict to the requirement of sulfur impurity, the SO in the starch
2Content must be controlled at below 0.003%.Existing conventional adverse current immersion process needs at SO before the corn fragmentation
2Concentration is to soak in the sulfurous acid more than 0.25%, and reaching the immersion effect, but too much sulfurous acid can be brought in the subsequent production system, causes the SO in the product starch
2Content overproof can not reach the requirement of food grade fully.For solving SO
2Content overproof problem, the way of some starch factory are to add the leaching requirement of fresh water or increasing washing cyclone to reduce SO in the Protein Separation process in product
2Content has so just caused the waste of water resource to increase the step of technology simultaneously; But, reduce SO in the food grade starch in the hope of reaching if adopt the mode that reduces sulfurous acid total concentration in the steeping tank
2The purpose of content can influence the immersion effect again, also can bring the prolongation corn soaking time simultaneously, soak negative consequences such as not saturating, is unfavorable for that enterprise enhances productivity and economic benefit.
Summary of the invention
For solving the above-mentioned problems that prior art exists, the invention provides a kind of technique for soaking corn flow process that is applicable in the edible cornstarch production process.Adopt this technological process, can effectively control SO in the production process
2The content of % is guaranteed SO in the product starch
2The stable content of % is below 0.003%.
Edible cornstarch of the present invention is produced the soaking technology method, and it is to the improvement of existing adverse current infusion method technology, it is characterized by in the sulfurous acid impregnation stage SO in each steeping tank or the immersion section soak
2The concentration control range is 0.04-0.30%, wherein enters first preceding steeping tank of broken mill or soaks SO in the section soak
2Concentration is lower than and enters second steeping tank before the broken mill or soak SO in the section soak
2Concentration enters second preceding steeping tank of broken mill or soaks SO in the section soak
2Concentration is maximum concentration in each jar, SO in all the other each steeping tank soaks
2Concentration is successively decreased successively step by step according to the direction of sulfurous acid tank switching, and its concentration gradient difference is 0.01-0.10%.
In order to obtain even more ideal effect, the technological parameter that the inventor produces the soaking technology method to above-mentioned edible cornstarch has carried out preferably it is characterized by in the sulfurous acid impregnation stage, SO in each steeping tank or the immersion section soak
2The concentration control range is 0.04-0.25%, wherein enters first preceding steeping tank of broken mill or soaks SO in the section soak
2The concentration control range is 0.16-0.2%, enters second preceding steeping tank of broken mill or soaks SO in the section soak
2Concentration is controlled to be 0.25% for the highest, SO in all the other each steeping tanks or the immersion section soak
2Concentration is successively decreased successively step by step according to the direction of sulfurous acid tank switching, and all is lower than first steeping tank or soaks SO in the section soak
2Concentration, its concentration gradient difference is 0.01-0.07%.
For keeping SO in above-mentioned each jar soak
2Concentration requirement, in the process of carrying out the corn steep liquor tank switching, can add the higher or saturated sulfurous acid solution of an amount of concentration, to adjust SO in each jar soak as required
2Concentration reaches the requirement of technology.Particularly behind tank switching, should be in time to second steeping tank of this moment or soak and add the higher or saturated sulfurous acid solution of concentration in the section, make its SO
2Concentration reaches peak 0.25%.
Other process control parameters and the mode of operation of edible cornstarch production soaking technology method of the present invention are all same as the prior art, and for example: the soaking temperature of each steeping tank is controlled at 48-53 ℃.
Adopt edible cornstarch of the present invention to produce the soaking technology method, owing to enter first steeping tank before the broken mill or soak SO in the section
2Concentration is lower than and enters second steeping tank before the broken mill or soak SO in the section
2Concentration, thus make the SO that brings the bottom system in corn particle and the residual soak into
2Content obviously reduces, and can guarantee SO in the final products starch
2% content can not surpass 0.003%.
Compared with prior art, adopt the method for the invention to make the starch separation and purification in later stage be more prone to, reduced washing step, saved a large amount of pure water, thereby improved the efficient of producing; In addition, SO in the corn steep liquor
2Concentration can reach 0.25% this peak, can guarantee the corn soaking effect, the dry percentage by weight that leaches thin pulp can be stablized and reaches 9-11%, guaranteed the continuity of technology, and the corn soaking time that makes edible cornstarch shorten in 60 hours by 65-72 hour of prior art, improved production efficiency.
Description of drawings
2
Fig. 1 is the immersion workshop section schematic diagram in the embodiment of the invention 1.
No. 1 jar is broken corn jar among the figure, and No. 3 jars are the highest jar of acidity, and No. 10 jar is the new corn jar that drops into, and A represents the lactic acid section, and B represents the sulfurous acid section, and ← direction is a corn steep liquor tank switching direction.
The specific embodiment
Embodiment 1
This immersion workshop section uses 10 steeping tanks, and wherein the corn in No. 1 jar enters broken mill, be the corn of new input in No. 10 jars.Going into No. 2 preceding jar to 5 jars of broken mill is the sulfurous acid section, SO in the steeping tank
2Concentration is between 0.04-0.25%, and temperature is controlled at 51-53 ℃, wherein No. 3 interior SO of jar
2Concentration is the highest, is 0.25%, No. 2 jar SO
2Concentration is only second to jar No. 3, is 0.20%, No. 4 jar SO
2Concentration is 0.15%, No. 5 jar SO inferior to No. 2
2Concentration is 0.10% inferior to No. 4; 6 to No. 9 jar is the lactic acid section, wherein SO in No. 6 jars
2Concentration is 0.03%, No. 7 jar SO
2Concentration is 0.025%, No. 8 jar SO
2Concentration is 0.02%, No. 9 jar SO
2Concentration is 0.01%, and temperature is controlled at 48-50 ℃; No. 10 jar SO
2Concentration is 0.006%.
After total soak time of No. 2 steeping tanks reaches 55 hours, pour soak wherein into jar No. 3, and in No. 4 jars, add dense sulfurous acid solution, make its SO
2Concentration reaches 0.25% maximum concentration; By that analogy.
Adopt the technique for soaking corn of present embodiment, each operation can be carried out according to prior art fully thereafter, does not need specially treated, SO in the output starch
2Content is 0.002%, reaches the standard of food starch.
Embodiment 2
This immersion workshop section uses 8 steeping tanks, and no soak corn wherein enters broken the mill in No. 1 jar, is the new corn that drops in No. 8 jars, and going into 2 to No. 4 preceding jars of broken mill is the sulfurous acid section, and wherein each jar is a soaking concentration, SO in the steeping tank
2Concentration is between 0.04-0.25%, and temperature is controlled at 50-52 ℃, wherein No. 3 interior SO of jar
2Concentration is up to jar SO 0.25%, No. 2
2It is 0.19%, No. 4 jar SO that concentration is only second to No. 3 jars
2Concentration is 0.12% inferior to No. 2; 5 to No. 7 jar is the lactic acid section, SO in No. 5 jars
2Concentration is 0.03%, No. 6 jar SO
2Concentration is 0.01%, No. 7 jar SO
2Concentration is 0.005%, and temperature is controlled at 49-50 ℃; No. 8 jar soak SO
2Concentration is 0.003%.
After total soak time of No. 2 steeping tanks reaches 60 hours, the soak in each steeping tank is imported next steeping tank, when carrying out the corn steep liquor tank switching, in No. 4 jars, add dense sulfurous acid solution and make it reach technological requirement of the present invention.
Adopt the technique for soaking corn of present embodiment, each operation can be carried out according to prior art fully thereafter, does not need specially treated, SO in the output starch
2Content is 0.0025%, reaches the standard of food starch.
Embodiment 3
This immersion workshop section adopts three sulfurous acid soaking concentration sections in the sulfurous acid section, and the lactic acid section adopts two soaking concentration sections, and each soaks Duan Zhongjun 2 steeping tanks that contain the same concentrations soak.Wherein the corn in 1 and No. 2 jar enters broken mill, be the corn of new input in 14 and No. 13 jars.Going into 3 to No. 8 preceding jars of broken mill is the sulfurous acid section, SO in the steeping tank
2Concentration is between 0.06-0.25%, and temperature all is controlled at 51-52 ℃, wherein 6 and No. 5 interior SO of jar
2Concentration is the highest, is SO in 0.25%, 3 and No. 4 jar
2Concentration is only second to jar 5 and No. 6, is 0.18%, 7 and No. 8 jar SO
2Concentration is 0.11% inferior to concentration in 3 and No. 4 jars; 9 to No. 12 jar is the lactic acid section, wherein SO in 9 and No. 10 jars
2Concentration is 0.025%, 11 and No. 12 jar SO
2Concentration is 0.01%, and temperature is controlled at 49-50 ℃; Soak SO in 14 and No. 13 jars
2Concentration is 0.008%.
After total soak time of steeping tank 3 and 4 reaches 58 hours, pour the individual soak that soaks in the section into next and soak in the section in the corresponding steeping tank, when carrying out the corn steep liquor tank switching, in 7 and No. 8 jars, add dense sulfurous acid solution and make it reach technological requirement of the present invention.
Adopt the technique for soaking corn of present embodiment, each operation can be carried out according to prior art fully thereafter, does not need specially treated, SO in the output starch
2Content is 0.0023%, reaches the standard of food starch.
Claims (3)
1. the technique for soaking corn during an edible cornstarch is produced, it is to the improvement of existing adverse current infusion method technology, it is characterized by: in the sulfurous acid impregnation stage, the SO of soak in each steeping tank
2The concentration control range is 0.04-0.30%, wherein enters SO in first preceding steeping tank soak of broken mill
2Concentration is lower than SO in second the steeping tank soak that enters before fragmentation is ground
2Concentration enters SO in second preceding steeping tank soak of broken mill
2Concentration is maximum concentration in each jar, SO in all the other each steeping tank soaks
2Concentration is successively decreased successively step by step according to the direction of sulfurous acid tank switching, and its concentration gradient difference is 0.01-0.10%, and the soaking temperature control range of each steeping tank is 48-53 ℃, and overall corn soaking time control range is 55-60 hour.
2. technique for soaking corn according to claim 1 is characterized by: in the sulfurous acid impregnation stage, and SO in each steeping tank soak
2The concentration control range is 0.04-0.25%, wherein enters SO in first preceding steeping tank soak of broken mill
2The concentration control range is 0.16-0.2%, enters SO in second preceding steeping tank soak of broken mill
2Concentration is controlled to be 0.25% for the highest, SO in all the other each steeping tank soaks
2Concentration is successively decreased successively step by step according to the direction of sulfurous acid tank switching, and its concentration gradient difference is 0.01-0.07%.
3. technique for soaking corn according to claim 1 and 2 is characterized in that: in the process of carrying out the corn steep liquor tank switching, add saturated sulfurous acid solution in soak, to adjust SO in each jar soak
2Concentration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101401992A CN101375706B (en) | 2008-09-12 | 2008-09-12 | Technique for soaking corn in production of edible cornstarch |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101401992A CN101375706B (en) | 2008-09-12 | 2008-09-12 | Technique for soaking corn in production of edible cornstarch |
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| CN101375706A CN101375706A (en) | 2009-03-04 |
| CN101375706B true CN101375706B (en) | 2011-09-28 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101870736B (en) * | 2010-06-25 | 2012-08-15 | 中粮生化能源(榆树)有限公司 | Production method for controlling content of SO2 contained in starch without adding oxidants |
| CN101863990B (en) * | 2010-06-25 | 2012-04-25 | 中粮生化能源(榆树)有限公司 | Production method of starch specialized for beer |
| CN103265639B (en) * | 2013-05-03 | 2015-04-29 | 孟州市金玉米有限责任公司 | Technology for immersing corn in a corn starch production process |
| CN103554278B (en) * | 2013-11-12 | 2015-11-18 | 山东西王糖业有限公司 | Reduce the method for content of sulfur dioxide in W-Gum |
| CN103992410B (en) * | 2014-05-15 | 2016-01-06 | 菱花集团有限公司 | Method and the device of power plant desulfurization water soaking corn is utilized in starch producing technology |
| CN103992411B (en) * | 2014-05-15 | 2016-01-06 | 菱花集团有限公司 | Power plant desulfurization water is used for the method that corn soaking prepares starch |
| CN104926948A (en) * | 2015-06-03 | 2015-09-23 | 山东大宗生物开发股份有限公司 | Corn soaking equipment and application method thereof |
| CN106519045B (en) * | 2016-11-11 | 2018-09-04 | 山东省科学院生物研究所 | A kind of method that lactic acid cooperates with soak extraction cornstarch with hydrogen peroxide |
| CN107090383A (en) * | 2017-05-31 | 2017-08-25 | 洋县谢村天汉黄酒坊有限公司 | A kind of production method of red rice wine |
| CN108052026B (en) * | 2017-12-18 | 2019-12-24 | 天俱时工程科技集团有限公司 | Automatic control method for semi-continuous corn starch impregnation |
| CN114058669B (en) * | 2020-08-04 | 2024-05-17 | 山东福洋生物科技股份有限公司 | Evaluation method for corn soaking effect |
| CN112679622A (en) * | 2020-12-11 | 2021-04-20 | 伊犁川宁生物技术股份有限公司 | Corn pretreatment and soaking process |
Citations (2)
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| CN1363610A (en) * | 2001-11-16 | 2002-08-14 | 吉林省轻工业设计研究院 | Improved immersion process in preparing straight-chain corn starch |
| CN1775812A (en) * | 2005-12-02 | 2006-05-24 | 王占林 | Sewage zero-discharge production process for corn starch |
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2008
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363610A (en) * | 2001-11-16 | 2002-08-14 | 吉林省轻工业设计研究院 | Improved immersion process in preparing straight-chain corn starch |
| CN1775812A (en) * | 2005-12-02 | 2006-05-24 | 王占林 | Sewage zero-discharge production process for corn starch |
Non-Patent Citations (2)
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| 彭桂兰等.湿法玉米淀粉加工浸泡参数模型的建立.《中国粮油学报》.2006,第21卷(第2期), * |
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| CN101375706A (en) | 2009-03-04 |
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