CN104738383A - Method for processing starch rich in sweet potato pectin - Google Patents
Method for processing starch rich in sweet potato pectin Download PDFInfo
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- CN104738383A CN104738383A CN201510157227.1A CN201510157227A CN104738383A CN 104738383 A CN104738383 A CN 104738383A CN 201510157227 A CN201510157227 A CN 201510157227A CN 104738383 A CN104738383 A CN 104738383A
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- starch
- pectin
- sweet potato
- rich
- ipomoea batatas
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- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method for processing starch rich in sweet potato pectin. The method is characterized by comprising the following steps of 1, selecting fresh sweet potatoes rich in starch and washing; 2, performing anhydrous smashing with a calthrop rotary drum grinder; 3, storing for 12 hours so that the sweet potato pectin loses activity, is subjected to brown stains, and is adhered onto sweet potato starch particles; 4, filtering for separation; 5, settling; and 6, drying. The starch processed with the method is rich in sweet potato pectin, so that the starch is dark in color, is light yellow, bean vermicelli processed with the starch is light yellow in color, and the mouthfeel of the bean vermicelli is fine and smooth, elastic and tenacious due to the nutrition ingredients of the pectin.
Description
Technical field
The invention belongs to technical field of agricultural product process, relate to a kind of processing method of starch, a kind ofly specifically process the starch process being rich in Ipomoea batatas pectin with Ipomoea batatas.
Technical background
Current is that Raw material processing starch is generally divided into following steps with Ipomoea batatas: clean, the pulverizing that adds water, instant isolated by filtration, precipitation, drying.The starch processed in order to upper method because of not containing pectin so color and luster is pure white, the bean vermicelli water white transparency processed with this starch, because not containing the nutrition of Ipomoea batatas pectin, so mouthfeel is poor.Electricity was not had not have starch processing machinery yet in rural area before 30 years, peasant processes starch from sweet potato with pure craft, and step is: clean, shovel broken, grind, isolated by filtration, precipitation, drying, a people one day 12 hours can only 200 jin, a traditional unit of weight, processing fresh Ipomoea batatas, efficiency is low, but the starch that this method processes is rich in Ipomoea batatas pectin, so its color and luster is dark, in micro-faint yellow, with the bean vermicelli that it processes, tint lemon yellow, because there being the nutrition of pectin so its smoother taste is flexible and toughness, is difficult to buy now.
Summary of the invention
The technical problem to be solved in the present invention is: provide a kind of processing method being rich in the starch of Ipomoea batatas pectin.
The technical scheme that the present invention takes is: the method comprises: with fresh sweet potato washing, pulverizing, isolated by filtration, precipitation, drying, it is characterized in that: 1. select rich amyloid fresh sweet potato washing; 2. anhydrous pulverizing; 3. deposit within 12 hours, allow Ipomoea batatas pectin lose activity occur brown stain be sticky on starch from sweet potato particle; 4. isolated by filtration; 5. precipitate; 6. dry.
Above-described anhydrous pulverizing pulverizes Ipomoea batatas with surface with the cylinder rotation of quil, and this breaking method does not need to add water.
Ipomoea batatas pectin is again Ipomoea batatas glue or Ipomoea batatas viscose, it is a kind of constituent of Ipomoea batatas cell membrane, when cutting fresh sweet potatoes, it can separate out, in white lactescence glue on Ipomoea batatas tangent plane, if be at this moment sticky on hand, must wash off by horse back clear water, if after stopping 10 minutes, this pectin can become black solid, if be sticky on hand or clothes, be all difficult to it to wash off with water, alcohol, gasoline, soap, liquid detergent; This is also because fresh pectin can be dissolved in water, when pectin loses activity, to be attached on other objects after brown stain, just water insoluble, also organic solvent is insoluble to, so fresh white lactescence Ipomoea batatas pectin can wash with water, this is also just as blood can wash with water.Current is the pulverizing that adds water by the processing method that Ipomoea batatas producing starch adopts, instant isolated by filtration, and institute in this way Ipomoea batatas pectin clear water dilution has washed away, and brown stain does not occur not to be sticky on starch granules, so starch is pure white; Starch from sweet potato processing method traditional before 30 years, long processing time, shovels broken Ipomoea batatas fourth with 3 hours, grinds and need with 3 hours, filter and need three hours again, so Ipomoea batatas pectin loses fresh activity, be sticky on starch granules already, can't be washed off to during filtration, fishing net is stained with blood just as with fresh dog, can't be washed off the same after dry, so the starch duskiness yellow processed by the method, rich pectous nutrition.
After adopting technical scheme of the present invention, owing to being anhydrous pulverizing, so fresh Ipomoea batatas pectin can not get dilution, after pulverizing, deposit 12 hours, fresh Ipomoea batatas pectin loses activity, and brown stain occurs, just be sticky on starch from sweet potato particle, during the isolated by filtration that by the time adds water, it can not be washed off from starch granules, so the dark micro-yellow of its starch, be rich in the nutrition of Ipomoea batatas pectin, the bean vermicelli color and luster processed with this starch is yellowish, the nutrition containing pectin, and mouthfeel is good.
Accompanying drawing explanation
Fig. 1 is a kind of processing method process chart being rich in the starch of Ipomoea batatas pectin of the present invention.
Detailed description of the invention
Be rich in a starch process for Ipomoea batatas pectin, its procedure of processing is: 1. select rich amyloid fresh sweet potato washing; 2. the anhydrous pulverizing of quil rotary drum grinder is used; 3. deposit and within 12 hours, allow Ipomoea batatas pectin lose activity, brown stain occurs, be sticky on starch from sweet potato particle; 4. isolated by filtration; 5. precipitate; 6. dry.
Claims (1)
1. be rich in a starch process for Ipomoea batatas pectin, it is characterized in that: 1. select rich amyloid fresh sweet potato washing; 2. the anhydrous pulverizing of quil rotary drum grinder is used; 3. deposit and within 12 hours, allow Ipomoea batatas pectin lose activity, brown stain occurs, be sticky on starch from sweet potato particle; 4. isolated by filtration; 5. precipitate; 6. dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510157227.1A CN104738383A (en) | 2015-04-06 | 2015-04-06 | Method for processing starch rich in sweet potato pectin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510157227.1A CN104738383A (en) | 2015-04-06 | 2015-04-06 | Method for processing starch rich in sweet potato pectin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104738383A true CN104738383A (en) | 2015-07-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510157227.1A Pending CN104738383A (en) | 2015-04-06 | 2015-04-06 | Method for processing starch rich in sweet potato pectin |
Country Status (1)
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| CN (1) | CN104738383A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1346832A (en) * | 2001-11-06 | 2002-05-01 | 华南理工大学 | Non-crystal granular starch and its preparing process |
| CN101456914A (en) * | 2007-12-14 | 2009-06-17 | 沈阳工业大学 | Method for preparing hydrophobic starch |
| CN102079791A (en) * | 2010-12-08 | 2011-06-01 | 赵波 | Miniaturized sweet potato starch processing system and miniaturized sweet potato starch processing method |
| CN102977217A (en) * | 2012-10-19 | 2013-03-20 | 吉首大学 | Sweet potato starch processing method |
| CN103012601A (en) * | 2012-12-17 | 2013-04-03 | 卢玲玲 | Method for producing sweet potato starch |
| US20130309355A1 (en) * | 2012-05-20 | 2013-11-21 | Darco Natural Products Inc. | Method for producing purple sweet potato juice and dried powder |
| CN103755818A (en) * | 2013-12-26 | 2014-04-30 | 河南天豫薯业股份有限公司 | Impurity removal production process of sweet potato starch |
| CN104207062A (en) * | 2014-09-08 | 2014-12-17 | 余丽珍 | Sweet potato powder preparation method |
| CN104431873A (en) * | 2014-12-05 | 2015-03-25 | 杨慧 | Sweet potato powder treatment process |
-
2015
- 2015-04-06 CN CN201510157227.1A patent/CN104738383A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1346832A (en) * | 2001-11-06 | 2002-05-01 | 华南理工大学 | Non-crystal granular starch and its preparing process |
| CN101456914A (en) * | 2007-12-14 | 2009-06-17 | 沈阳工业大学 | Method for preparing hydrophobic starch |
| CN102079791A (en) * | 2010-12-08 | 2011-06-01 | 赵波 | Miniaturized sweet potato starch processing system and miniaturized sweet potato starch processing method |
| US20130309355A1 (en) * | 2012-05-20 | 2013-11-21 | Darco Natural Products Inc. | Method for producing purple sweet potato juice and dried powder |
| CN102977217A (en) * | 2012-10-19 | 2013-03-20 | 吉首大学 | Sweet potato starch processing method |
| CN103012601A (en) * | 2012-12-17 | 2013-04-03 | 卢玲玲 | Method for producing sweet potato starch |
| CN103755818A (en) * | 2013-12-26 | 2014-04-30 | 河南天豫薯业股份有限公司 | Impurity removal production process of sweet potato starch |
| CN104207062A (en) * | 2014-09-08 | 2014-12-17 | 余丽珍 | Sweet potato powder preparation method |
| CN104431873A (en) * | 2014-12-05 | 2015-03-25 | 杨慧 | Sweet potato powder treatment process |
Non-Patent Citations (1)
| Title |
|---|
| 长沙市科学技术协会: "《战士回乡科学致富手册》", 30 November 1985 * |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150701 |