CN101824092B

CN101824092B - Soaking technology for preparing corn starch

Info

Publication number: CN101824092B
Application number: CN2009100169362A
Authority: CN
Inventors: 赵光辉; 王秀娟; 王成福; 刘晓娟
Original assignee: SHANDONG FUTASTE SUGAR ALCOHOL CO Ltd
Current assignee: SHANDONG FUTASTE SUGAR ALCOHOL CO Ltd
Priority date: 2009-06-30
Filing date: 2009-06-30
Publication date: 2012-06-06
Anticipated expiration: 2029-06-30
Also published as: CN101824092A

Abstract

The invention relates to a soaking technology for preparing corn starch, belonging to the technical field of grain deep processing. The technological steps comprise: 1. soaking: corn grains are soaked in water to soften embryos; 2. pulp grinding: the soaked corn grains are coarsely ground to obtain corn pulp; 3. enzymolysis: one of acid protease and pepsin is added in the obtained corn pulp after coarse grinding to conduct enzymolysis to the corn pulp, and SO2 is fed at the same time to mainly take the effect of inhibiting activities of microorganisms on the premise that the enzymatic activity is not affected; and 4. fine grinding, separation and drying to obtain starch finished product. Through shortening soaking time and reducing the used amount of SO2, the invention has the advantages that the corrosion of equipment, the underground water pollution, the residual sulfurous acid in the product and the like are obviously reduced, the obstacles restricting enzyme to enter endosperm to react with protein particles are eliminated, the total soaking time is only 8-12h, the soaking time is shortened, the cost is reduced, the effect is good, and the popularization value and the application value are high.

Description

A kind of soaking technology for preparing W-Gum

Technical field

The invention belongs to technical field of grain deep processing, specifically a kind of preparation method of W-Gum.

Background technology

Producing W-Gum is the important channel of corn deep processing, and in the W-Gum production process, first road also is that most important operation is the immersion of corn, and its effect is softening corn kernel, reduces the physical strength of corn grain; Disperse the protein net in the maize somatocyte, weaken the connecting key that keeps starch; Corn kernel is expanded, more easily with cortex, plumule, endosperm separation etc.At present, adopt both at home and abroad usually be with corn under 48-54 ℃, with the sulfurous acid solution immersion of 0.1-0.25% 24-48 hour, through SO ₂Diffusion, do not dissolve protein transduction to a part in the corn and become solubilising protein, and, make the protein molecule depolymerization through interrupting the connecting key between the protein molecule, impel starch granules from the protein that surrounds it, to discharge.But find SO through producing ₂Be penetrated in the endosperm and with the protein network effect; It is a very time-consuming procedure; Usually need 24-36 hour, if soak time less than 24 hours, can make starch yield descend; Partial starch remains in fiber and the protein, and the sulfurous acid solution soaking corn of using higher concentration simultaneously can cause in corrosion on Equipment, groundwater pollution and the product problems such as sulfurous acid is residual to a certain extent.

At present, each enterprise or research institution just are being devoted to when guaranteeing to soak effect, reduce the sulfurous gas in the soaked in water, the research of shortening soak time.Disclose the working method that a kind of W-Gum enzyme process soaks like Chinese patent 200610016774.9, utilized this method can soak time be shortened to 20-24 hour, SO by 48 hours ₂Consumption is reduced to 0.06% by 0.25%, and total energy consumption reduces by 25%, but has used lactobacillus inoculation and the higher bromeline of price through seed selection in this method, causes that operation is more loaded down with trivial details, production cost is higher, is difficult to aborning apply.

Summary of the invention

The purpose of this invention is to provide a kind of soaking technology for preparing W-Gum,, SO long with soak time in the soaking technology that solves the prior art for preparing W-Gum ₂Cause equipment corrosion, groundwater pollution, product Central Asia vitriolic is residual and the enzyme process soaking technology in problem such as loaded down with trivial details, the production cost height of the operation that exists.

The technical scheme that technical solution problem of the present invention is adopted provides a kind of shortening soak time and reduces SO ₂The novel process that the enzyme mill of consumption soaks, its process step is following:

1, soak: corn particle soaks in water, so that plumule is softening, is unlikely broken in pass, and the time of corn soaking is 1-10h, and soaking temperature is 45-60 ℃;

2, defibrination: the corn grain after will soaking is roughly ground and is obtained steeping water;

3, enzymolysis: add a kind of in aspartic protease, the stomach en-in the steeping water that after corase grind, obtains, steeping water is carried out enzymolysis, make the albumen substrate degraded, discharge starch, the enzyme dosage is the 0.25%-1.0% of raw material corn quality, feeds SO simultaneously ₂, SO ₂Dosage is the 0.02%-0.06% of raw material corn quality, and mainly being is not influencing under the enzyme prerequisite alive, playing the effect that suppresses microbial activities, and hydrolysis temperature is 20-70 ℃, and enzymolysis pH value is 3.5-6.5, enzymolysis time 1-6h;

4, fine grinding separates: the steeping water after handling through enzyme is carried out germ separation, fine grinding, screening and spinning make wet starch, through dry, obtain finished product of starch again.

Description of drawings

Below in conjunction with accompanying drawing technology of the present invention is described further.

Fig. 1 is a process flow sheet.

Adopt this kind immersion way; Problems such as sulfurous acid is residual have significantly been reduced in corrosion on Equipment, groundwater pollution and the product; Got rid of the obstacle that enzyme gets into endosperm and reacts with protein particulate, whole soak time only needs 8-12h, has shortened soak time; Reduce cost, had good effect and application value.

Embodiment

Below in conjunction with specific embodiment the present invention is further described:

Used proteolytic enzyme during enzymolysis, preferred acid protease.

Embodiment 1:

The 100g corn soaks 6h in the water under 48 ℃, the corn after soaking is roughly ground, and adds SO in the steeping water after corase grind then ₂0.06g, aspartic protease 0.5g, and transfer pH4.0, under 25 ℃, enzymolysis 4h constantly stirs therebetween.Steeping water behind the enzymolysis makes finished product of starch through taking off embryo, fine grinding, screening, spinning, drying and other steps again.

Embodiment 2:

The 100g corn soaks 4h in the water under 50 ℃, the corn after soaking is roughly ground, and adds SO in the steeping water after corase grind then ₂0.02g, aspartic protease 0.3g, and transfer pH4.5, under 63 ℃, enzymolysis 2h constantly stirs therebetween.Steeping water behind the enzymolysis makes finished product of starch through taking off embryo, fine grinding, screening, spinning, drying and other steps again.

Embodiment 3:

The 100g corn soaks 7h in the water under 45 ℃, the corn after soaking is roughly ground, and adds SO in the steeping water after corase grind then ₂0.041g, stomach en-0.25g, and transfer pH3.5, under 50 ℃, enzymolysis 3h constantly stirs therebetween.Steeping water behind the enzymolysis makes finished product of starch through taking off embryo, fine grinding, screening, spinning, drying and other steps again.

Embodiment 4:

The 100g corn soaks 3h in the water under 58 ℃, the corn after soaking is roughly ground, and adds SO in the steeping water after corase grind then ₂0.035g, aspartic protease 0.72g, and transfer pH 5.5, under 48 ℃, enzymolysis 5h constantly stirs therebetween.Steeping water behind the enzymolysis makes finished product of starch through taking off embryo, fine grinding, screening, spinning, drying and other steps again.

Claims

1. a soaking technology for preparing W-Gum is characterized in that shortening soak time and reduces SO ₂Consumption, concrete process step is following:

(1) soak: corn particle soaks in water, so that plumule is softening, is unlikely broken in pass, and the time of corn soaking is 1-10h, and soaking temperature is 45-60 ℃;

(2) defibrination: the corn grain after will soaking is roughly ground and is obtained steeping water;

(3) enzymolysis: add aspartic protease in the steeping water that after corase grind, obtains, steeping water is carried out enzymolysis, make the albumen substrate degraded, discharge starch, the enzyme dosage is the 0.25%-1.0% of raw material corn quality, feeds SO simultaneously ₂, SO ₂Dosage is the 0.02%-0.06% of raw material corn quality, and mainly being is not influencing under the enzyme prerequisite alive, playing the effect that suppresses microbial activities, and hydrolysis temperature is 20-70 ℃, and enzymolysis pH value is 3.5-6.5, enzymolysis time 1-6h;

(4) fine grinding separates: the steeping water after handling through enzyme is carried out germ separation, fine grinding, screening and spinning make wet starch, through dry, obtain finished product of starch again.

2. a kind of soaking technology for preparing W-Gum as claimed in claim 1 is characterized in that the preferred stomach en-of aspartic protease.