CN105218690A - Improve the production technique of yam starch viscosity - Google Patents
Improve the production technique of yam starch viscosity Download PDFInfo
- Publication number
- CN105218690A CN105218690A CN201510616736.6A CN201510616736A CN105218690A CN 105218690 A CN105218690 A CN 105218690A CN 201510616736 A CN201510616736 A CN 201510616736A CN 105218690 A CN105218690 A CN 105218690A
- Authority
- CN
- China
- Prior art keywords
- starch
- concentration
- deionized water
- yam starch
- emulsion
- 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.)
- Granted
Links
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Noodles (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Improve a production technique for yam starch viscosity, step: (1) utilizes reverse osmosis membrane to obtain specific conductivity at 0-5us/cm deionized water; (2) process, a, clean potato is crushed to rasion coefficient is greater than 95%, do Pyatyi slag slurry separating, washing with deionized water, get starch emulsion; B, concentrated refining to starch emulsion with deionized water, obtain concentration 20-24Be ° of starch emulsion; (3) with sodium tripolyphosphate solution and 0.3-0.5% urea soln of deionized water configuration 3-5%; (4) previous solu, joins in starch emulsion in the ratio of 1:1, the starch emulsion of weaker concn 20-24Be ° to concentration be 17Be ° again vacuum hydro-extraction to starch moisture be 38-40%; Obtain product drying, make water conservation packaging.Provide a kind of specific conductivity of change water quality and add the method for denaturing agent, realizing the raising of yam starch viscosity.
Description
Technical field
The invention belongs to a kind of production technique improving yam starch viscosity.
Background technology
Yam starch quality performs national standard GB/T8884---2007, the viscosity of yam starch top grade product is greater than 1300BC, the principal element affecting yam starch viscosity has 2 points, one be in yam starch containing side chain number, more containing side chain, starch viscosity is higher. and two is that in yam starch, phosphate ester-containing group is more, starch viscosity is higher. the factor of starch viscosity is affected based on above-mentioned two kinds, when producing starch process and being substantially identical, the batching of processing potato starch is extremely important, namely the water quality of raw potatoes and starch producing is directly connected to the height of starch viscosity.
Summary of the invention
The object of the invention is openly a kind of production technique improving yam starch viscosity, to solve yam starch viscosity problem on the low side.Provide a kind of technology utilizing the specific conductivity changing water quality and the method for adding denaturing agent to improve yam starch viscosity.
Technical scheme:
Improve a production technique for yam starch viscosity, comprise the following steps:
(1) utilize reverse osmosis membrane deionized water, make the specific conductivity of water quality at 0-5us/cm.
(2) process: a, the potato cleaned up is carried out fragmentation, particle size after cracking rasion coefficient is greater than 95%, carries out Pyatyi slag slurry separating, washing, get starch emulsion with deionized water; B, utilize 18 grades of swirlers to carry out concentrating and refining with deionized water to starch emulsion, obtain concentration 20-24Be ° of pure yam starch emulsion;
(3) denaturing agent makes: the sodium tripolyphosphate solution of the deionized water configuration 3-5% obtained by step (1) and 0.3-0.5% urea soln.
(4) dewater: two kinds of denaturant solution that will obtain with step (3), join in starch emulsion in the ratio of 1:1, the refining starch emulsion of concentration 20-24Be ° obtained of dilution step (2) is 17Be ° to concentration, and to carry out vacuum hydro-extraction to starch moisture be 38-40%.
(5) dry: the starch steam that the 4th step obtains is carried out drying, dry parameter is followed successively by: inlet air temperature 100 DEG C-130 DEG C, exhaust temperature 40 DEG C-43 DEG C, and after dry, the moisture of starch is between 18%-20%;
(6) water conservation packaging: the yam starch that the 5th step obtains is housed in even case water conservation of lowering the temperature, packs after the temperature of starch drops to normal temperature 20 DEG C by 40 DEG C.
The concentration that step 2 obtains in 20-24Be ° of pure yam starch emulsion data segment integer 21Be °, the yam starch emulsion concentration described by concentration numbers strong point that forms of 22Be °, 23Be ° or 20-21Be °, 21-22Be °, 22-23Be °, integer between 23-24Be ° and decimal all meets technical requirements.
Step 3 is 3-5% sodium tripolyphosphate solution by the percentage concentration that deionized water configures, and the sodium tripolyphosphate solution concentration represented by any number in 3-5% interval all meets service requirements.
Step 3 is 0.3-0.5% urea soln by the percentage concentration that deionized water configures, and the urea concentration represented by any number in 0.3-0.5% interval all meets service requirements.
Inlet air temperature represented by data between the appointing of dry inlet air temperature 100 DEG C of-130 DEG C of data intervals in step 5; Exhaust temperature represented by exhaust temperature 40 DEG C-43 DEG C data interval arbitrary datas all meets technical requirements.
Instant invention overcomes the deficiency that the yam starch viscosity of producing by existing Technology is on the low side, provide and a kind ofly can utilize the specific conductivity changing water quality and the method for adding denaturing agent, utilize deionized water and with denaturing agent, realize the raising of yam starch viscosity; The present invention can be widely used in yam starch production field.
Embodiment
Below provide embodiments of the invention:
Utilize domestic state-of-the-art yam starch production line, all production units utilize PLC to control, processing potato per hour 35 tons.
The first step: raw potatoes prepares
Purchase the potato of the same region of same kind.
Second step: utilize reverse osmosis process water, the specific conductivity of water quality is at 2.5us/cm.
3rd step: processing
Second step obtains the deionized water of 2.5us/cm specific conductivity for whole processing potato starch producing technology.
The production line that the potato cleaning that the first step is purchased by a totally enters 30 tons/hour carries out rasion fragmentation, and rasion coefficient is greater than 95%, and potato starch particle is discharged as far as possible.
The deionized water that b second step obtains, the centrifugal screening reject plasm scouring of Pyatyi is separated, and obtains potato residue and yam starch emulsion.
The deionized water that c second step obtains, 18 grades of swirlers in system of processing are utilized to carry out concentrating and refining to yam starch breast, in the so concentrated refining pure starch emulsion operation of potato, the concentration of the obtained pure starch emulsion of potato selects 21Be °, the concentration data that forms of 22Be °, 23Be ° or 20-21Be °, 21-22Be °, 22-23Be °, integer between 23-24Be ° and decimal, and this example obtains the pure starch emulsion of potato that concentration is 22Be °.
4th step: the configuration of denaturing agent
The deionized water configuration sodium tripolyphosphate solution of 3.5% obtained with second step and the urea soln of 0.35%.
Can also select after 3%, 3.1%, 3.2%, 3.3%, 3.4% or each data with the concentration value represented by multidigit decimal by the percentage concentration of sodium tripolyphosphate solution of deionized water configuration.The concentration value that this example is selected is the upper limit 3.5%.
With the selection of the urea soln percentage concentration value of deionized water preparation at the arbitrary data of 0.3-0.35, as 0.3%, 0.31%, 0.32%, 0.34%, 0.35%, or are all the technical parameters selected in production with the data represented by multidigit decimal after these data; This example have selected 0.35% as the urea concentration value prepared.
5th step: dehydration
Be that the 22Be ° of denaturing agent tripoly phosphate sodium STPP with the 4th step configuration and urea soln add in the ratio of 1:1 by the yam starch of the 3rd one-step refining breast concentration, carry out vacuum hydro-extraction after making starch concentration be diluted to 17Be °, after dehydration, wet starch moisture is 38%.
6th step: dry
The wet starch steam that above-mentioned 5th step obtains is carried out drying, inlet air temperature 120 DEG C, exhaust temperature 40 DEG C, the moisture 19.5% of finished product starch after dry.The control of dry inlet air temperature value is data between the appointing of 100 DEG C of-130 DEG C of data intervals, as selected 101 DEG C, 102 DEG C ... 109 DEG C, 110 DEG C, 111 DEG C, 112 DEG C ... 119 DEG C, 120 DEG C, 121 DEG C, 122 DEG C ... 129 DEG C as inlet air temperature controlling valu, this example select inlet air temperature controlling valu be 120 DEG C; Equally, exhaust temperature 40 DEG C-43 DEG C data interval arbitrary datas, as select 41 DEG C, 41.1 DEG C, 41.2 DEG C ..., 41.9 DEG C, 42 DEG C, 42.1 DEG C, 42.2 DEG C ..., arbitrary temperature value in 42.9 DEG C, 43 DEG C as the exhaust temperature controlled, the exhaust temperature of this example selection is 40 DEG C.
7th step: water conservation is packed
The yam starch that 6th step obtains is housed in water conservation case, packs after starch Temperature 40 DEG C drops to 20 DEG C.
8th step: detect
Starch viscosity value 1790BU is recorded with brabender amylograph.
9th step: the whole starch course of processing adopts PLC control realization entirely.
Below provide two correlation detection tables:
Table one
Water quality is to the monitoring result (potato of same Potato Cultivars, areal growth) of yam starch viscosity influence
Table two
The monitoring of starch concentration before and after the newborn denaturing agent adding different concns of refining rear yam starch
Raw material: the potato of same kind, the potato of areal growth
Water electric conductivity is at 100um/cm
The detection data detecting instrument of water quality to yam starch viscosity influence is: water electric conductivity instrument, brabender amylograph.Raw material is the potato of same kind, the potato of same region plantation.
Claims (5)
1. improve a production technique for yam starch viscosity, it is characterized in that concrete steps are as follows:
(1) utilize reverse osmosis membrane deionized water, make the specific conductivity of water quality at 0-5us/cm;
(2) process: a, the potato cleaned up is carried out fragmentation, particle size after cracking rasion coefficient is greater than 95%, carries out Pyatyi slag slurry separating, washing, obtain potato residue and starch emulsion with deionized water; B, utilize 18 grades of swirlers to carry out concentrating and refining with deionized water to starch emulsion, obtain concentration 20-24Be ° of pure yam starch emulsion;
(3) denaturing agent makes: the sodium tripolyphosphate solution of the deionized water configuration 3-5% obtained by step (1) and 0.3-0.5% urea soln;
(4) dewater, two kinds of denaturant solution that will obtain with step (3), join in starch emulsion in the ratio of 1:1, the refining starch emulsion of concentration 20-24Be ° of dilution step (2) is 17Be ° to concentration, and to carry out vacuum hydro-extraction to starch moisture be 38-40%; Proceed to drying process again;
(5) dry, by the starch steam drying of the moisture 38-40% after dehydration, dry parameter is followed successively by: inlet air temperature 100 DEG C-130 DEG C, exhaust temperature 40 DEG C-43 DEG C, and after dry, the moisture of starch is between 18%-20%;
(6) water conservation packaging, is housed in the yam starch that the 5th step obtains in even case water conservation of lowering the temperature, and packs after the temperature of starch drops to normal temperature 20 DEG C by 40 DEG C.
2. a kind of production technique improving yam starch viscosity according to claim 1, it is characterized in that concentration that step 2 obtains in 20-24Be ° of pure yam starch emulsion data segment integer 21Be °, the yam starch emulsion concentration described by concentration numbers strong point that forms of 22Be °, 23Be ° or 20-21Be °, 21-22Be °, 22-23Be °, integer between 23-24Be ° and decimal all meets manufacturing requirements.
3. a kind of production technique improving yam starch viscosity according to claim 1, it is characterized in that the percentage concentration that step 3 deionized water configures is 3-5% sodium tripolyphosphate solution, the sodium tripolyphosphate solution concentration represented by any number in 3-5% interval all meets manufacturing requirements.
4. a kind of production technique improving yam starch viscosity according to claim 1, it is characterized in that the percentage concentration that step 3 deionized water configures is 0.3-0.5% urea soln, the urea concentration represented by any number in 0.3-0.5% interval is the technological production norm of selection.
5. a kind of production technique improving yam starch viscosity according to claim 1, is characterized in that inlet air temperature represented by data between the appointing of dry inlet air temperature 100 DEG C of-130 DEG C of data intervals in step 5; Exhaust temperature represented by exhaust temperature 40 DEG C-43 DEG C data interval arbitrary datas is the technological production norm of selection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510616736.6A CN105218690B (en) | 2015-09-25 | 2015-09-25 | Improve the production technology of farina viscosity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510616736.6A CN105218690B (en) | 2015-09-25 | 2015-09-25 | Improve the production technology of farina viscosity |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105218690A true CN105218690A (en) | 2016-01-06 |
| CN105218690B CN105218690B (en) | 2018-04-06 |
Family
ID=54988013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510616736.6A Active CN105218690B (en) | 2015-09-25 | 2015-09-25 | Improve the production technology of farina viscosity |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105218690B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107244A (en) * | 2016-08-23 | 2016-11-16 | 广西梧州市明阳生化科技有限公司 | A kind of preparation method of aquatic feed adhesive |
| CN110028845A (en) * | 2019-05-14 | 2019-07-19 | 南通远景电工器材有限公司 | A kind of enameled sheet wire paint film adhesion improved technology |
| CN111333738A (en) * | 2018-12-19 | 2020-06-26 | 云南云淀淀粉有限公司 | Processing technology for improving whiteness of potato starch |
| CN115448987A (en) * | 2022-07-26 | 2022-12-09 | 云南云淀淀粉有限公司 | Method for purifying high-viscosity low-spot sweet potato starch |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08143603A (en) * | 1994-11-16 | 1996-06-04 | Matsutani Chem Ind Ltd | Base material for powdering |
| CN102766217A (en) * | 2011-05-05 | 2012-11-07 | 山阳县力搏生物科技有限公司 | Processing technology for preparing esterified starch by utilization of dioscoreae starch |
| CN103450362A (en) * | 2013-08-27 | 2013-12-18 | 赵贵喜 | Production technology of potato starch |
-
2015
- 2015-09-25 CN CN201510616736.6A patent/CN105218690B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08143603A (en) * | 1994-11-16 | 1996-06-04 | Matsutani Chem Ind Ltd | Base material for powdering |
| CN102766217A (en) * | 2011-05-05 | 2012-11-07 | 山阳县力搏生物科技有限公司 | Processing technology for preparing esterified starch by utilization of dioscoreae starch |
| CN103450362A (en) * | 2013-08-27 | 2013-12-18 | 赵贵喜 | Production technology of potato starch |
Non-Patent Citations (3)
| Title |
|---|
| 张超凡等编著: "《特色薯类高产高效栽培技术（第1版）》", 30 June 2012 * |
| 邹静等: "浅析影响马铃薯淀粉粘度的主要因素", 《科技创新与应用》 * |
| 黄德丰等主编: "《化工小商品生产法》", 31 March 1993 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107244A (en) * | 2016-08-23 | 2016-11-16 | 广西梧州市明阳生化科技有限公司 | A kind of preparation method of aquatic feed adhesive |
| CN111333738A (en) * | 2018-12-19 | 2020-06-26 | 云南云淀淀粉有限公司 | Processing technology for improving whiteness of potato starch |
| CN110028845A (en) * | 2019-05-14 | 2019-07-19 | 南通远景电工器材有限公司 | A kind of enameled sheet wire paint film adhesion improved technology |
| CN115448987A (en) * | 2022-07-26 | 2022-12-09 | 云南云淀淀粉有限公司 | Method for purifying high-viscosity low-spot sweet potato starch |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105218690B (en) | 2018-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105218690A (en) | Improve the production technique of yam starch viscosity | |
| CN101665541B (en) | Method for producing waxy corn starch | |
| CN103478400B (en) | High-purity rice bran protein and rice bran fibers and preparation method thereof | |
| CN103931867B (en) | A kind of method of coproduction rice starch and rice protein | |
| CN103392987B (en) | Method for producing high quality glutinous rice powder and soluble glutinous rice protein through enzyme method | |
| CN103145860A (en) | Combined extraction process of pea starch and protein | |
| CN103450362A (en) | Production technology of potato starch | |
| CN101665540A (en) | Modern processing technique of legume starch | |
| CN101773189B (en) | Process for producing glutinous rice starch and glutinous rice protein with glutinous rice flour | |
| CN103755818B (en) | A kind of starch from sweet potato removal of impurities production technology | |
| CN102887947A (en) | Process for producing micromolecule hemepeptide, heme iron and plasma proteins by using duck blood as raw material | |
| CN102511754A (en) | Method for producing whole sweet potato powder | |
| CN104356243A (en) | New technology for industrial mung bean starch production | |
| CN103404688B (en) | A kind of preparation method of edible rice protein | |
| CN101418048B (en) | Separation and purification process of wheat flour starch granule | |
| CN104098706A (en) | Corn starch preparation method | |
| CN103333260A (en) | Method for extracting starch from jack fruit seed | |
| SE439724B (en) | WAY TO IMPROVE THE CONSISTENCY OF QUICK PURE | |
| CN103976132A (en) | Method for preparing high-purity rice protein by using rice residue | |
| CN104098707A (en) | Manufacturing technology for corn starch | |
| CN101904490B (en) | Method for extracting dietary fiber in production of bean starch | |
| CN104223238B (en) | A kind of preparation method for clarifying pear juice | |
| CN103621874A (en) | Processing method for myotonin | |
| CN103451254A (en) | Method for preparing gingko microporous starch with high specific surface area by bio-enzyme method | |
| CN107259511A (en) | A kind of preparation method without alum sweet potato noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Production technology of improving potato starch viscosity Effective date of registration: 20220614 Granted publication date: 20180406 Pledgee: China Construction Bank Corporation Xuanwei sub branch Pledgor: YUNNAN YUNDIAN STARCH Ltd. Registration number: Y2022980007779 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230926 Granted publication date: 20180406 Pledgee: China Construction Bank Corporation Xuanwei sub branch Pledgor: YUNNAN YUNDIAN STARCH Ltd. Registration number: Y2022980007779 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Production process for increasing the viscosity of potato starch Effective date of registration: 20230927 Granted publication date: 20180406 Pledgee: China Construction Bank Corporation Xuanwei sub branch Pledgor: YUNNAN YUNDIAN STARCH Ltd. Registration number: Y2023980059497 |