CN1045093C - Biological purifying and decolorizing process for potatoes starch - Google Patents
Biological purifying and decolorizing process for potatoes starch Download PDFInfo
- Publication number
- CN1045093C CN1045093C CN93115404A CN93115404A CN1045093C CN 1045093 C CN1045093 C CN 1045093C CN 93115404 A CN93115404 A CN 93115404A CN 93115404 A CN93115404 A CN 93115404A CN 1045093 C CN1045093 C CN 1045093C
- Authority
- CN
- China
- Prior art keywords
- potato starch
- starch
- water
- powder
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 14
- 239000008107 starch Substances 0.000 title claims abstract description 14
- 235000019698 starch Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 11
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 7
- 235000012015 potatoes Nutrition 0.000 title 1
- 229920001592 potato starch Polymers 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000004713 Pisum sativum Species 0.000 claims abstract description 6
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 6
- 240000006677 Vicia faba Species 0.000 claims abstract description 6
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 6
- 240000004922 Vigna radiata Species 0.000 claims abstract description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 6
- 239000006227 byproduct Substances 0.000 claims abstract description 4
- 244000177154 Solanum pseudocapsicum Species 0.000 claims description 9
- 235000000340 Solanum pseudocapsicum Nutrition 0.000 claims description 9
- 235000001978 Withania somnifera Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 abstract description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract description 2
- 240000003183 Manihot esculenta Species 0.000 abstract description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 241000234435 Lilium Species 0.000 abstract 2
- 244000292211 Canna coccinea Species 0.000 abstract 1
- 235000005273 Canna coccinea Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000005352 clarification Methods 0.000 abstract 1
- 238000004042 decolorization Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000000049 pigment Substances 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 238000000746 purification Methods 0.000 description 5
- 239000012535 impurity Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000009189 diving Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a method for fast biological clarification and decolorization of potato starch, which is characterized in that peas, mung beans and /or broad beans are taken to process powder water which is the by-product of the starch, and after the powder water is acidified, the potato starch of sweet potatoes, white potatoes, cassava, edible canna, etc. is added in water and is blended, fltered and fermented, and the lily potato starch can be made. The starch is stored for years or is heated and processed into food, for example, after the potato starch is made into vermicellis, pan sticks, etc. The potato starch is still kept in a lily and transparent states. The present invention has the advantages of durability, boiling resistance, flexibility, delectable flavour and no toxic side effect.
Description
The present invention relates to a kind of purification and decoloration method of starch, particularly a kind of biofermentation method of potato starch purification and decoloration.
Potato starch, promptly do with Ipomoea batatas, potato, cassava, any of several broadleaf plants lotus root etc. or bright starch of expecting production, output is very big, but adopts the potato starch of prior art processing, because of contain pigment, the pigment of diving (for example phenolic material, protein, sugar etc., through high temperature or autoxidation, darken), impurity such as silt, and color is arranged, particularly after adding food such as being thermally processed into vermicelli, bean vermicelli, powder sheet, bean jelly, color and luster is dark deeply, what have is black, and therefore, commodity value is extremely low.
The present invention's purpose is intended to overcome deficiency of the prior art, and a kind of biological purifying and decolorizing process of potato starch is provided, and the starch of the starch, storage that makes production after the several years, all keeps pure white state through adding the starch food that is thermally processed into.
Content of the present invention is: a kind of biological purifying and decolorizing process of potato starch is characterized in that comprising the following steps:
A, get the by product powder water of pea, mung bean or broad bean starch producing, standing for fermentation to pH value is 6.5, promptly makes wintercherry water;
B, get wintercherry water 0.5-2 part (weight), 1 part of potato starch, water 2-3 part, mix, and the pH value that makes mixed solution is 6.5, filter through 120 order filter clothes, after standing for fermentation 5-10 hour, extract top powder water out, remove the black powder in top layer, bottom silt, the middle layer drying is promptly made pure white potato starch.
The present invention has following characteristics:
(1) owing to pea, mung bean, broad bean self surface have a kind of natural bacterial classification-streptococcus acidi lactici, it has special recognition reaction to potato starch, can condense starch, and impurity such as the pigment and the pigment of diving in the separating starch; According to this principle,, ferment the by product of pea, mung bean or broad bean starch producing---powder water, obtain a kind of streptococcic wintercherry water of enriched acid that contains, again this wintercherry water is added to the potato starch Ruzhong, makes the starch milk fermentation, get final product the purification and decoloration potato starch;
(2) potato starch of prior art production can make pure white potato starch behind purification and decoloration of the present invention, does not introduce the material of toxic side effect in the treating processes, can be widely used in industries such as food, chemical industry, medicine; Be thermally processed into food through several years storage or through adding, for example make bean vermicelli, vermicelli, sheet powder etc., still keep pure white and translucent state, and prolongedly anti-ly boil, soft agreeable to the taste, the commodity value of potato starch is significantly improved.
(3) technology is simple, and processing ease is practical.
The invention will be further described below by embodiment:
A kind of biological purifying and decolorizing process of potato starch can comprise the following steps:
(1) gets pea, mung bean or/and broad bean adds the suitable quantity of water swelling, defibrination filters, after staticly settling 5-8 hour, powder water taking-up in upper strata is contained in another container of sterilizing, cleaning, cover completely, allow its standing for fermentation to the pH value be 6.5, promptly make wintercherry water, this wintercherry water contains abundant streptococcus acidi lactici, can separate pigment in the potato starch and latent pigment etc. effectively;
(2) get 0.5 kilogram in wintercherry water, need 1 kilogram of potato starch, 3 kilograms in the water of purification and decoloration, mix, and the pH value that makes mixed solution is 6.5, after 120 order filter clothes filter, stirred 3-5 minute by a direction, after standing for fermentation 4-10 hour, extract top powder water out again, remove impurity such as a little black powder of top layer and bottom silt, the middle layer drying promptly makes pure white potato starch.
The clean potato starch that divides after decolouring, the bean vermicelli of processing is pure white, bright, transparent, anti-to be boiled, and the bean jelly of processing is transparent, soft, good to eat, and commodity value improves greatly.
Good result can be implemented and have to content of the present invention all.
Claims (1)
1, a kind of biological purifying and decolorizing process of potato starch is characterized in that comprising the following steps:
A, get the by product powder water of pea, mung bean or broad bean starch producing, standing for fermentation to pH value is 6.5, promptly makes wintercherry water;
B, get wintercherry water 0.5-2 part (weight), 1 part of potato starch, water 2-3 part, mix, and the pH value that makes mixed solution is 6.5, filter through 120 order filter clothes, after standing for fermentation 5-10 hour, extract top powder water out, remove the black powder in top layer, bottom silt, the middle layer drying is promptly made pure white potato starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93115404A CN1045093C (en) | 1993-12-06 | 1993-12-06 | Biological purifying and decolorizing process for potatoes starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93115404A CN1045093C (en) | 1993-12-06 | 1993-12-06 | Biological purifying and decolorizing process for potatoes starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1103644A CN1103644A (en) | 1995-06-14 |
| CN1045093C true CN1045093C (en) | 1999-09-15 |
Family
ID=4991029
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93115404A Expired - Lifetime CN1045093C (en) | 1993-12-06 | 1993-12-06 | Biological purifying and decolorizing process for potatoes starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1045093C (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073817C (en) * | 1997-04-13 | 2001-10-31 | 李金明 | Convenient flour sheets and its manufacturing technology, equipment |
| CN100333666C (en) * | 2006-01-20 | 2007-08-29 | 张广军 | Preparation method of edible cellulose of sweet potato powder dross |
| CN104543622B (en) * | 2013-10-16 | 2020-12-29 | 丰益(上海)生物技术研发中心有限公司 | Pure natural frying oil purifying agent, method for treating frying oil by using edible starch material and application of pure natural frying oil purifying agent in purifying frying oil |
| CN104206948A (en) * | 2014-07-30 | 2014-12-17 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free bean vermicelli with mulberry fruit and preparation method thereof |
| CN104187248A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free carrot vermicelli and preparation method thereof |
| CN104256247A (en) * | 2014-07-30 | 2015-01-07 | 巫山县黛溪老磨坊食品有限公司 | Non-alum spinach vermicelli and preparation method thereof |
| CN104222733B (en) * | 2014-07-30 | 2017-07-25 | 巫山县黛溪老磨坊食品有限公司 | Without alum yellow ginger bean vermicelli and preparation method thereof |
| CN104187250A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Non-alum amaranth vermicelli and preparation method thereof |
| CN104187247A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Alum-free chestnut bean vermicelli and preparation method thereof |
| CN104206947A (en) * | 2014-07-30 | 2014-12-17 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free bean vermicelli with lily and preparation method thereof |
| CN104187249A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Alum-free acorn vermicelli and preparation method thereof |
| CN104605275A (en) * | 2015-01-16 | 2015-05-13 | 四川川北凉粉饮食文化有限公司 | Preparation method of pea starch |
| CN104945518A (en) * | 2015-07-07 | 2015-09-30 | 山东大学 | Method for improving mung bean/pea starch yield by means of recycling technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60173002A (en) * | 1984-02-20 | 1985-09-06 | Sanwa Shoji Kk | Decolorization of yellow cornstarch |
| CN85104387A (en) * | 1985-06-08 | 1985-11-10 | 徐国光 | Decolorizing and deodorizing agent for sweet potato |
| CN1093713A (en) * | 1993-04-16 | 1994-10-19 | 海阳县商业技术研究中心 | Starch and starch product processing method |
-
1993
- 1993-12-06 CN CN93115404A patent/CN1045093C/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60173002A (en) * | 1984-02-20 | 1985-09-06 | Sanwa Shoji Kk | Decolorization of yellow cornstarch |
| CN85104387A (en) * | 1985-06-08 | 1985-11-10 | 徐国光 | Decolorizing and deodorizing agent for sweet potato |
| CN1093713A (en) * | 1993-04-16 | 1994-10-19 | 海阳县商业技术研究中心 | Starch and starch product processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1103644A (en) | 1995-06-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: SICHUAN GUANGYOU INDUSTRY GROUP CO.,LTD. Free format text: FORMER OWNER: ZOU GUANGYOU Effective date: 20040917 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20040917 Address after: 621000 18 Yang Hong street, hi tech Development Zone, Sichuan, Mianyang Patentee after: Sichuan Guangyou Industrial Group Co. Ltd. Address before: 621000 Sichuan province Mianyang Linyuan Road No. 59 East Guangyou Products Co. Ltd. Patentee before: Zou Guangyou |
|
| ASS | Succession or assignment of patent right |
Owner name: SICHUAN GUANGYOU SWEET POTATO + FOOD PRODUCTS CO., Free format text: FORMER OWNER: SICHUAN GUANGYOU INDUSTRIAL GROUP CO., LTD. Effective date: 20110905 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20110905 Address after: 621000 18 Yang Hong street, hi tech Development Zone, Sichuan, Mianyang Patentee after: Sichuan Guangyou Sweet Potato & Food Products Co., Ltd. Address before: 621000 18 Yang Hong street, hi tech Development Zone, Sichuan, Mianyang Patentee before: Sichuan Guangyou Industrial Group Co. Ltd. |
|
| C17 | Cessation of patent right | ||
| CX01 | Expiry of patent term |
Expiration termination date: 20131206 Granted publication date: 19990915 |