CN104945518A - Method for improving mung bean/pea starch yield by means of recycling technology - Google Patents
Method for improving mung bean/pea starch yield by means of recycling technology Download PDFInfo
- Publication number
- CN104945518A CN104945518A CN201510392902.9A CN201510392902A CN104945518A CN 104945518 A CN104945518 A CN 104945518A CN 201510392902 A CN201510392902 A CN 201510392902A CN 104945518 A CN104945518 A CN 104945518A
- Authority
- CN
- China
- Prior art keywords
- starch
- mung bean
- pea
- wintercherry
- black powder
- 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.)
- Pending
Links
Abstract
The invention relates to the field of food processing, in particular to a method for improving mung bean/pea starch yield by means of the recycling technology. The method comprises the technological processes of bean soaking, bean grinding, primary screening, separation and sedimentation, blowing, secondary screening, hydrocyclone separation and purification and vacuum dehydration. According to the method, on the basis that starch is produced through traditional acidic steeping liquor processing, egg white sizing and black powder obtained through hydrocyclone separation are recycled, the starch separation efficiency is improved by means of efficient composite strains, the content of protein in the starch is lowered, the whiteness of the starch is improved, the purity of the starch is greatly improved, indexes such as the COD in sewage are lowered, the waste processing difficulty is lowered, and the production time is shortened.
Description
Technical field
The present invention relates to a kind of food processing field, particularly relate to the method utilizing reuse technology to improve mung bean/pea starch yield.
Background technology
Mung bean is cool in nature, and taste is sweet, containing the composition such as protein, fat, carbohydrate, vitamin A, B, C, having relieves summer heat quenches one's thirst, gas under diuresis, toxin expelling, the effect such as hypotensive.The nutritive value of green starch is very high, purposes is also very wide, there is the effects such as antibacterial bacteriostatic, reducing blood-fat, antitumor, removing toxic substances, containing a considerable amount of oligose in green starch, these oligose are difficult to digested absorption because human gastrointestinal tract does not have corresponding lytic enzyme system, so the Energy value that green starch provides is lower than other cereal, obese person and diabetic subject are had to the effect of assisting therapy.And oligose is probiotics in human intestinal--the multiplicaiton factor of bifidus bacillus, frequent edible mung bean starch can improve intestinal microflora, reduces objectionable impurities and absorbs, prevent some cancer.
Pea taste is sweet, property is put down, and is rich in the various nutritive substances of needed by human body, has gas in benefit, antidiarrheal dysentery, adjusts that battalion defends, effect of diuresis, subduing inflammation, solution mammary calculus poison.Be rich in carotene in pea, the synthesis of carcinogenic substance after edible, can be prevented, reduce human carcinoma's disease and send out rate; Be rich in quality protein and robust fibre etc. in pea, can human disease resistance be improved, promote intestinal peristalsis, keep free movement of the bowels, play clean large intestine effect.
The method of current production mung bean (pea) starch is traditional acid swelling, its production process needs a large amount of underground water, a large amount of pulp-water can be produced, a large amount of solvability organic pollutant is had in pulp-water, next is the mineral compound containing N, P, also grades containing a certain amount of volatile acid, ash in addition, and these organic pulp-waters are rotten after fermentation, enter water body and will consume a large amount of dissolved oxygens, will pollution to a certain degree be caused to the water body of surrounding enviroment and air.Because the indexs such as COD, BOD, the SOD in pulp-water are high especially, this type of waste water control difficulty is larger.In addition, production process is open type, and adopts manual operations in a large number, and starch quality can not be guaranteed.In addition, the direct discharging of waste water that acid swelling produces, causes the waste of a large amount of protein.
Summary of the invention
The object of the present invention is to provide a kind of method utilizing reuse technology to improve mung bean/pea starch yield, by by cyclonic separation with purify after protein slurry and black powder reuse, its high efficiency composition bacterial classification is utilized to improve starch separation efficiency, improve value-added content of product, reduce environmental pollution, overcome the deficiency of traditional method.
The present invention is achieved by the following technical solutions:
Mung bean/pea starch technological process of production comprises: bubble beans → mill beans → once sieve → be separated, precipitation → regrading → blowing → regrading → cyclonic separation and purification → vacuum hydro-extraction.
Concrete operation step is as follows:
1), beans are steeped
Mung bean/pea is put into container and soaked, and this process is divided into water suction stage, expansion stages, and main purpose is softening tissue, leaching section soluble substance, the albumen substrate of dispersion embedded starch; This process need 32 ~ 40 hours.Protein network can be made to disintegrate the milk-acid bacteria of immersion process generation and dissolve, the acidity that milk-acid bacteria produces simultaneously makes soaking bean water pH value be changed to 4.10 ~ 4.60 by 6.20 ~ 6.70.
2), beans are ground
Mung bean/pea after soaking through cleaning, sieve after enter the broken machine of Stainless Steel Powder and wear into mung bean/pea magma (pH value 4.70 ~ 5.20), amount of water when mainly controlling defibrination in the process and magma temperature, magma temperature can not more than 23 DEG C.
3), once sieve
The mung bean of milled/pea magma is removed thick slag through pressure curved sieve (stainless steel mesh 300 order) and obtains coarse starch milk.
4), be separated, precipitate
Add in settling tank 20% ~ 50% wintercherry (old slurry, protein slurry, black powder respectively add a part, its pH value is respectively 3.8 ~ 4.2,3.9 ~ 4.4,3.8 ~ 4.2), the coarse starch milk obtained in 3rd step is added settling tank and opens stirring simultaneously, coarse starch milk is fully mixed with wintercherry.
5), blowing
Magma stops stirring after filling it up with settling tank, and the pH value now in pond, 4.50 ~ 5.20, allows starch natural sedimentation within 15 ~ 25 minutes, bleed off the supernatant liquor on top.
6), regrading
In settling tank, add 10% ~ 20% clear water and open stirring, starch and water mixture are crossed vibratory screening apparatus, removing fiber fines impurity.
7), cyclonic separation and purification
Starch emulsion after regrading enters ten second cyclones, by swirler by protein slurry, black powder Impurity removal, obtains the starch milk of higher degree, and the protein slurry of 20% ~ 70% in wintercherry and the black powder of 5% ~ 30% is back to use in wintercherry.
8), vacuum hydro-extraction
Highly purified starch milk is delivered to vacuum hydroextractor dewater, is processed into finished product.
The present invention has the following advantages compared with traditional technology:
1. improve starch extraction rate.Cyclonic separation with purify after protein liquid and black powder reuse, the extraction yield of starch is compared traditional technology and is improve 0.65%.
2. reduce protein content in starch.Cyclonic separation with purify after protein liquid and black powder reuse, in starch, protein content reduces to 0.11% by average 0.38%.
3. improve starch.Cyclonic separation with purify after protein liquid and black powder reuse, the whiteness of starch brings up to 92 by average 89.
4. improve resource utilization, reduce environmental pollution.Cyclonic separation with purify after protein liquid and black powder reuse, resource obtains reuse, and in the sewage of generation, the index such as COD is than traditional technology reduction by 45%.
Embodiment
Below by embodiment, the present invention is specifically described
Embodiment 1
(1) beans are steeped: mung bean/pea is put into container and soaked, and this process is divided into water suction stage, expansion stages, and main purpose is softening tissue, leaching section soluble substance, the albumen substrate of dispersion embedded starch; This process need 36 hours.Protein network can be made to disintegrate the milk-acid bacteria of immersion process generation and dissolve, the acidity that milk-acid bacteria produces simultaneously makes soaking bean water pH value be changed to 4.40 by 6.40;
(2) beans are ground: the mung bean/pea after soaking enters the broken machine of Stainless Steel Powder and wears into pea magma (pH value 4.70 ~ 5.20) after cleaning, sieving, in the process mainly control defibrination time amount of water and magma temperature, magma temperature can not more than 23 DEG C;
(3) once sieve: the mung bean of milled/pea magma is removed thick slag through pressure curved sieve (stainless steel mesh 300 order) and obtains coarse starch milk;
(4) be separated, precipitation: add in settling tank 30% wintercherry (old slurry accounts for 50%, protein slurry accounts for 30%, black powder accounts for 20%, its pH value is respectively 4.10,4.20,4.10), the coarse starch milk that 3rd step obtains is added settling tank and opens stirring simultaneously, coarse starch milk is fully mixed with wintercherry;
(5) blowing: coarse starch milk stops stirring after filling it up with settling tank, and the pH value now in pond, 4.60, allows starch natural sedimentation bleed off the supernatant liquor on top for 25 minutes;
(6) regrading: add 20% clear water and open stirring in settling tank, crosses vibratory screening apparatus by starch and water mixture, removes fiber fines impurity;
(7) two cyclonic separation and purifications: the starch emulsion after regrading enters ten second cyclones, by swirler by protein slurry, black powder Impurity removal, obtain the starch milk of higher degree, and the protein slurry of 40%, the black powder of 15% in wintercherry are back to use in wintercherry;
(8) vacuum hydro-extraction: highly purified starch milk is delivered to vacuum hydroextractor and dewaters, be processed into finished product.
Claims (6)
1. utilize reuse technology to improve the method for mung bean/pea starch yield, it is characterized in that technical process comprises: bubble beans → mill beans → once sieve → be separated, precipitation → blowing → regrading → cyclonic separation and purification → vacuum hydro-extraction, described recovery technology is for be back to use Partial Protein slurries and black powder in wintercherry.
2. improve the method for mung bean/pea starch yield according to the reuse technology that utilizes described in claim 1, it is characterized in that idiographic flow step is as follows:
1), beans are steeped
Mung bean/pea is put into container and soaked, and this process is divided into water suction stage, expansion stages, and object is softening tissue, leaching section soluble substance, the albumen substrate of dispersion embedded starch; This process need 32 ~ 40 hours, protein network can be made to disintegrate the milk-acid bacteria of immersion process generation and dissolve, the acidity that milk-acid bacteria produces simultaneously makes soaking bean water pH value be changed to 4.10 ~ 4.60 by 6.20 ~ 6.70;
2), beans are ground
Mung bean/pea after soaking enters the broken machine of Stainless Steel Powder and wears into mung bean/pea magma, its pH value 4.70 ~ 5.20 after cleaning, sieving, and be amount of water when controlling defibrination and magma temperature in the process, magma temperature can not more than 23 DEG C;
3), once sieve
The mung bean of milled/pea magma is removed thick slag through pressure curved sieve and obtains coarse starch milk;
4), be separated, precipitate
In settling tank, add the wintercherry of 20% ~ 50%, described wintercherry comprises old slurry, protein slurry, black powder, the coarse starch milk obtained is added settling tank and opens stirring simultaneously, coarse starch milk is fully mixed with wintercherry in the 3rd;
5), blowing
Coarse starch milk stops stirring after filling it up with settling tank, and the pH value now in pond, 4.50 ~ 5.20, allows starch natural sedimentation within 15 ~ 25 minutes, bleed off the supernatant liquor on top;
6), regrading
In settling tank, add 10% ~ 20% clear water and open stirring, starch and water mixture are crossed vibratory screening apparatus, removing fiber fines impurity;
7), cyclonic separation and purification
Starch emulsion after regrading enters ten second cyclones, by swirler by protein slurry, black powder Impurity removal, obtains the starch milk of higher degree, and is back to use in wintercherry by Partial Protein slurries and black powder;
8), vacuum hydro-extraction
Highly purified starch milk is delivered to vacuum hydroextractor dewater, is processed into finished product.
3. improve the method for mung bean/pea starch yield according to the reuse technology that utilizes described in claim 1, it is characterized in that, the old slurry after cyclonic separation, protein slurry and black powder are back to use wintercherry.
4. improve the method for mung bean/pea starch yield according to the reuse technology that utilizes described in claim 1, it is characterized in that, the ratio be back to use in wintercherry of the black powder after cyclonic separation is 5% ~ 30%.
5. improve the method for mung bean/pea starch yield according to the reuse technology that utilizes described in claim 1, it is characterized in that, the ratio be back to use in wintercherry of the protein slurry after cyclonic separation is 20% ~ 70%.
6. improve the method for mung bean/pea starch yield according to the reuse technology that utilizes described in claim 1, it is characterized in that, old slurry, protein slurry, black powder three pH value are respectively 3.8 ~ 4.2,3.9 ~ 4.4,3.8 ~ 4.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510392902.9A CN104945518A (en) | 2015-07-07 | 2015-07-07 | Method for improving mung bean/pea starch yield by means of recycling technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510392902.9A CN104945518A (en) | 2015-07-07 | 2015-07-07 | Method for improving mung bean/pea starch yield by means of recycling technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104945518A true CN104945518A (en) | 2015-09-30 |
Family
ID=54160629
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510392902.9A Pending CN104945518A (en) | 2015-07-07 | 2015-07-07 | Method for improving mung bean/pea starch yield by means of recycling technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104945518A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115181188A (en) * | 2022-05-19 | 2022-10-14 | 刘尚顺 | Preparation method of mung bean starch |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103644A (en) * | 1993-12-06 | 1995-06-14 | 邹光友 | Biological purifying and decolorizing process for potatoes starch |
| CN101665540A (en) * | 2009-08-11 | 2010-03-10 | 青海展大生物科技有限责任公司 | Modern processing technique of legume starch |
| CN102461803A (en) * | 2010-11-12 | 2012-05-23 | 陈兆祥 | Method for processing green bean vermicelli |
| CN103435704A (en) * | 2013-08-26 | 2013-12-11 | 孟祥帅 | Production method of pea starch |
| CN104356243A (en) * | 2014-10-13 | 2015-02-18 | 河北经贸大学 | New technology for industrial mung bean starch production |
-
2015
- 2015-07-07 CN CN201510392902.9A patent/CN104945518A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103644A (en) * | 1993-12-06 | 1995-06-14 | 邹光友 | Biological purifying and decolorizing process for potatoes starch |
| CN101665540A (en) * | 2009-08-11 | 2010-03-10 | 青海展大生物科技有限责任公司 | Modern processing technique of legume starch |
| CN102461803A (en) * | 2010-11-12 | 2012-05-23 | 陈兆祥 | Method for processing green bean vermicelli |
| CN103435704A (en) * | 2013-08-26 | 2013-12-11 | 孟祥帅 | Production method of pea starch |
| CN104356243A (en) * | 2014-10-13 | 2015-02-18 | 河北经贸大学 | New technology for industrial mung bean starch production |
Non-Patent Citations (4)
| Title |
|---|
| 周显青: "《食用豆类加工与利用》", 31 January 2003, 化学工业出版社 * |
| 李新华等: "《粮油加工工艺学》", 30 September 2011, 郑州大学出版社 * |
| 杜连启: "《甘薯综合加工技术》", 28 February 2014, 中国轻工业出版社 * |
| 袁惠新等: "《分离工程》", 31 January 2002, 中国石化出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115181188A (en) * | 2022-05-19 | 2022-10-14 | 刘尚顺 | Preparation method of mung bean starch |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103169024B (en) | Method for extracting kidney bean starch and coproducing kidney bean protein powder and dietary fiber powder | |
| CN101664166A (en) | Seaweed high-activity dietary fiber and production method thereof | |
| CN102228204B (en) | Method for preparing coconut pulp dietary fiber | |
| CN104757564A (en) | Method for preparing dietary fibers by means of peanut shells | |
| CN102524410A (en) | Preparation method of soybean milk | |
| CN110236204A (en) | A kind of high-purity soybean dietary fiber preparation process | |
| CN104910282A (en) | Method for producing mung bean/pea starch | |
| CN107586821A (en) | A kind of extracting method and purposes of saline cistanche polypeptide | |
| CN105296275A (en) | Fructus cannabis health care baijiu and brewing method thereof | |
| CN104262491A (en) | Method for extracting high-purity starch by rice residues | |
| CN104431873A (en) | Sweet potato powder treatment process | |
| CN102583855B (en) | Oil-water separation process of pulpifying centrifugal treatment system | |
| KR101170685B1 (en) | Method for producing a water-soluble dietary fiber from a rice by-products | |
| CN106046188A (en) | Method for preparing fucoidin | |
| CN101822334A (en) | Preparation method of corn dietary fiber micro powder | |
| CN108659143B (en) | Green extraction and purification process of algin | |
| CN104945518A (en) | Method for improving mung bean/pea starch yield by means of recycling technology | |
| CN104630319B (en) | The method that biological enzyme prepares medical bone gelatin | |
| CN103005533A (en) | Method for preparing seaweed nutrition powder rich in fucoidin | |
| CN103193897B (en) | Method for coproduction of sodium alginate, mannitol and iodine by enzymolysis approach | |
| CN104206644B (en) | The pea separation protein preparation technology of a kind of improvement | |
| CN105076725A (en) | Process for extracting chondroitin sulfate co-produced amino acid powder in cartilage | |
| CN102993316A (en) | Method for producing sweet potato refined starch | |
| CN109336997B (en) | Method for extracting inulin from jerusalem artichoke at low temperature | |
| CN108432997B (en) | Sweet potato raw juice fermented beverage and process method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150930 |