CN110606897A - Chinese chestnut starch preparation process - Google Patents
Chinese chestnut starch preparation process Download PDFInfo
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- CN110606897A CN110606897A CN201911051125.6A CN201911051125A CN110606897A CN 110606897 A CN110606897 A CN 110606897A CN 201911051125 A CN201911051125 A CN 201911051125A CN 110606897 A CN110606897 A CN 110606897A
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/02—Preparatory treatment, e.g. crushing of raw materials or steeping process
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/06—Drying; Forming
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- Chemical Kinetics & Catalysis (AREA)
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- Organic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a Chinese chestnut starch preparation process, which is realized by shelling and peeling, manual selection, pulping, rinsing, precipitation, dehydration, drying and other treatments. By adopting the method, the obtained Chinese chestnut starch is scattered after being kneaded, so that the phenomenon of conglobation (lump) does not exist, and the quality of the product is effectively improved.
Description
Technical Field
The invention relates to a chestnut starch preparation process, and belongs to the technical field of nut processing.
Background
The Chinese chestnut is a nut food, can supplement abundant carbohydrate, vitamin b, vitamin c, protein and other ingredients, can enhance the immunity of a body after being eaten, promotes intestinal peristalsis, can supplement abundant calcium ions, iron ions, manganese ions and other ingredients, and has high starch content (up to about 70 percent). With the development of diversified food types, various starch plants are processed into plant starch capable of being brewed, and the plant starch also comprises Chinese chestnut starch, and the Chinese chestnut starch is one of raw materials of various snack fillings besides being directly brewed and eaten by adding sugar.
In the prior art, the method for extracting starch from starch plants is generally obtained by washing, peeling, pulping, precipitating, separating and drying. However, the obtained Chinese chestnut starch is agglomerated and has poor dispersibility due to improper detail treatment.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a Chinese chestnut starch preparation process to obtain Chinese chestnut starch with good dispersity.
In order to achieve the purpose, the invention adopts the technical scheme that: a Chinese chestnut starch preparation process is realized by the following steps:
(1) hulling and peeling: peeling the fresh picked Chinese chestnuts by a peeling machine;
(2) manual selection: manually selecting the chestnut kernels obtained by the step (1), selecting healthy chestnut kernels without mildew and browning, and primarily screening and removing impurities;
(3) pulping: putting the chestnut kernels obtained in the step (2) into a pulping machine, adding water, pulping into a pulp, filtering by adopting coarse gauze, and reserving the pulp for later use;
(4) rinsing: adding clear water into the Chinese chestnut pulp obtained by the treatment in the step (3), then stirring, and blowing away impurities floating on the water surface in time in a blowing manner;
(5) and (3) precipitation: precipitating the mixture obtained by the treatment in the step (4), and pouring out the clear liquid to obtain starch slurry;
(6) and (3) dehydrating: packaging the starch slurry obtained by the treatment in the step (5) in food-grade plastic bags one by one, fastening, wrapping the plastic bags with a layer of cotton cloth, fastening, embedding the plastic bags in firewood ash or plant ash which is burned in advance and has the temperature of 30-45 ℃, dehydrating, generally taking out the starch in one bag after 0.5-2 hours, removing the cotton cloth outside, rubbing with hands through the plastic bags, opening the plastic bags, pouring out the starch, and entering the next process;
(7) drying: and (4) feeding the starch obtained by the treatment in the step (6) into a dryer, and drying until the moisture content is lower than 3%.
Preferably, in the above pulping step, the weight ratio of the added water is: the Chinese chestnut kernels: water =1-3: 1.
Preferably, in the rinsing step, the air blowing is performed after the stirring and the still standing for 1-2min, and after the rinsing once and the still standing for 5min, the clear water part above is poured off.
Preferably, the precipitation is performed by centrifugation in a low temperature environment, wherein the temperature of the low temperature environment is 1-2 ℃, and the rotation speed of the centrifugation is 500-.
Preferably, in the dehydration step, after the starch slurry is packed in a plastic bag, the plastic bag is flattened as much as possible, and then is wrapped with a cotton cloth with a thickness of 0.1-0.2cm, when the plastic bag is embedded in plant ash or wood ash, each bag of starch is ensured to be wrapped with the plant ash or the wood ash.
Compared with the prior art, the invention has the beneficial effects that:
1. by adopting the method, the obtained Chinese chestnut starch is scattered after being kneaded, so that the phenomenon of conglobation (lump) does not exist, and the quality of the product is effectively improved;
2. by adopting the method, the processing cost is low, the damage to the nutrient substances of the starch is small, and the product has thick chestnut fragrance due to the rich stacking of plant ash or firewood ash;
3. with the method of the invention, the starch loss is small (about 3%).
Detailed Description
The invention will now be further elucidated with reference to specific embodiments. It is not intended to limit the scope of the invention and any equivalent or similar arrangements that do not depart from the gist of the invention are intended to be within the scope of the invention.
Example one
The process for preparing the Chinese chestnut starch is realized by the following steps:
(1) hulling and peeling: peeling the fresh picked Chinese chestnuts by a peeling machine;
(2) manual selection: manually selecting the chestnut kernels obtained by the step (1), selecting healthy chestnut kernels without mildew and browning, and primarily screening and removing impurities;
(3) pulping: putting the chestnut kernels obtained in the step (2) into a pulping machine, adding water and pulping into a pulp, wherein the weight ratio of the added water is as follows: the Chinese chestnut kernels: water =2:1, and coarse gauze is adopted for filtering, and slurry is reserved for standby;
(4) rinsing: adding a proper amount of clear water into the Chinese chestnut pulp obtained by the treatment in the step (3), then stirring, blowing away impurities floating on the water surface by adopting an air nozzle in time in a blowing manner, wherein the blowing is carried out after the stirring and standing for 2min, and after the rinsing is carried out once and the standing is carried out for 5min, pouring off the clear water part obviously on the top;
(5) and (3) precipitation: precipitating the mixture obtained by the treatment in the step (4), pouring out clear liquid on the mixture to obtain starch slurry, wherein the precipitation is carried out in a low-temperature environment in a centrifugal mode, the temperature of the low-temperature environment is 1-2 ℃, and the centrifugal rotating speed is 500-;
(6) and (3) dehydrating: packaging the starch slurry obtained by the treatment in the step (5) in food-grade plastic bags one by one, fastening, wrapping the plastic bags with a layer of cotton cloth, fastening, embedding the plastic bags in firewood ash or plant ash which is fully combusted in advance and has the temperature of 30-45 ℃, dehydrating, generally taking out the starch in one bag after 0.5-2 hours, removing the cotton cloth outside, rubbing with hands through the plastic bags, opening the plastic bags, pouring out the starch, and entering the next process; particularly, after the starch slurry is packaged in a plastic bag, the plastic bag is flattened as much as possible, then cotton cloth with the thickness of 0.1-0.2cm is wrapped, and when the plastic bag is buried in plant ash or firewood ash, each bag of starch is ensured to be wrapped by the plant ash or the firewood ash;
(7) drying: and (4) feeding the starch obtained by the treatment in the step (6) into a dryer, controlling the temperature in the dryer at 45 ℃, and drying until the moisture content is lower than 3%.
Example two
The process for preparing the Chinese chestnut starch is realized by the following steps:
(1) hulling and peeling: peeling the fresh picked Chinese chestnuts by a peeling machine;
(2) manual selection: manually selecting the chestnut kernels obtained by the step (1), selecting healthy chestnut kernels without mildew and browning, and primarily screening and removing impurities;
(3) pulping: putting the chestnut kernels obtained in the step (2) into a pulping machine, adding water and pulping into a pulp, wherein the weight ratio of the added water is as follows: the Chinese chestnut kernels: water =1:1, and coarse gauze is adopted for filtering, and slurry is reserved for standby;
(4) rinsing: adding clear water into the Chinese chestnut pulp obtained by the treatment in the step (3), then stirring, blowing away impurities floating on the water surface by adopting an air nozzle in time in a blowing manner, wherein the blowing is carried out after the stirring and standing for 1min, and after the rinsing and the standing for 5min, pouring off the clear water part on the Chinese chestnut pulp;
(5) and (3) precipitation: precipitating the mixture obtained by the step (4), pouring clear liquid on the mixture to obtain starch slurry, wherein the precipitation is carried out in a low-temperature environment in a centrifugal mode, the temperature of the low-temperature environment is 1-2 ℃, the rotating speed of the centrifugation is 800r/min, and fine gauze is adopted for filtering after the liquid is poured out;
(6) and (3) dehydrating: packaging the starch slurry obtained by the treatment in the step (5) in food-grade plastic bags one by one, fastening, wrapping the plastic bags with a layer of cotton cloth, fastening, embedding the plastic bags in firewood ash or plant ash which is burned in advance and has the temperature of 30-45 ℃, dehydrating, generally taking out the starch in one bag after 0.5-2 hours, removing the cotton cloth outside, rubbing with hands through the plastic bags, opening the plastic bags, pouring out the starch, and entering the next process; it is especially noted that after the starch slurry is packed in plastic bag, it is flattened as much as possible, and then covered with cotton cloth with thickness of 0.1-0.2cm, when it is buried in plant ash or wood ash, it is ensured that each bag of starch is covered with plant ash or wood ash
(7) Drying: and (4) feeding the starch obtained by the treatment in the step (6) into a dryer, and drying until the moisture content is lower than 3%.
Claims (5)
1. A Chinese chestnut starch preparation process is realized by the following steps:
(1) hulling and peeling: peeling the fresh picked Chinese chestnuts by a peeling machine;
(2) manual selection: manually selecting the chestnut kernels obtained by the step (1), selecting healthy chestnut kernels without mildew and browning, and primarily screening and removing impurities;
(3) pulping: putting the chestnut kernels obtained in the step (2) into a pulping machine, adding water, pulping into a pulp, filtering by adopting coarse gauze, and reserving the pulp for later use;
(4) rinsing: adding clear water into the Chinese chestnut pulp obtained by the treatment in the step (3), then stirring, and blowing away impurities floating on the water surface in time in a blowing manner;
(5) and (3) precipitation: precipitating the mixture obtained by the treatment in the step (4), and pouring out the clear liquid to obtain starch slurry;
(6) and (3) dehydrating: packaging the starch slurry obtained by the treatment in the step (5) in food-grade plastic bags one by one, fastening, wrapping the plastic bags with a layer of cotton cloth, fastening, embedding the plastic bags in firewood ash or plant ash which is burned in advance and has the temperature of 30-45 ℃, dehydrating, generally taking out the starch in one bag after 0.5-2 hours, removing the cotton cloth outside, rubbing with hands through the plastic bags, opening the plastic bags, pouring out the starch, and entering the next process;
(7) drying: and (4) feeding the starch obtained by the treatment in the step (6) into a dryer, and drying until the moisture content is lower than 3%.
2. The chestnut starch production process according to claim 1, wherein in the pulping step, the weight ratio of the added water is as follows: the Chinese chestnut kernels: water =1-3: 1.
3. The process for producing chestnut starch according to claim 1 or 2, wherein in the rinsing step, the air blowing is performed after the stirring and the standing for 1-2min, and after the rinsing step, the above clear water portion is removed after the standing for 5 min.
4. The process for preparing chestnut starch according to claim 3, wherein the above-mentioned precipitation is performed by centrifugation at a low temperature environment of 1-2 ℃ and a rotation speed of 500-.
5. The process for preparing chestnut starch according to claim 4, wherein in the dehydrating step, after the starch slurry is packed in a plastic bag, the starch slurry is compressed as flat as possible and then wrapped with a cotton cloth having a thickness of 0.1 to 0.2cm, and when the starch slurry is embedded in plant ash or wood ash, each bag of starch is wrapped with the plant ash or wood ash.
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| CN201911051125.6A CN110606897A (en) | 2019-10-31 | 2019-10-31 | Chinese chestnut starch preparation process |
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| CN201911051125.6A CN110606897A (en) | 2019-10-31 | 2019-10-31 | Chinese chestnut starch preparation process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111333739A (en) * | 2020-04-23 | 2020-06-26 | 广西壮族自治区林业科学研究院 | Preparation method of medicinal starch |
Citations (4)
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| CN106977611A (en) * | 2017-05-19 | 2017-07-25 | 镇坪县草堂春生物制品有限公司 | A kind of method for making acorn starch |
| CN107226868A (en) * | 2017-07-21 | 2017-10-03 | 江南大学 | A kind of middle method for testing for producing high-purity chestnut starch |
| CN108264570A (en) * | 2016-12-31 | 2018-07-10 | 孝感市森茂激光数控设备有限公司 | A kind of method that plant amylum is extracted from Chinese chestnut |
| CN110078837A (en) * | 2019-05-30 | 2019-08-02 | 河南农业大学 | A kind of preparation method of woody starch |
-
2019
- 2019-10-31 CN CN201911051125.6A patent/CN110606897A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108264570A (en) * | 2016-12-31 | 2018-07-10 | 孝感市森茂激光数控设备有限公司 | A kind of method that plant amylum is extracted from Chinese chestnut |
| CN106977611A (en) * | 2017-05-19 | 2017-07-25 | 镇坪县草堂春生物制品有限公司 | A kind of method for making acorn starch |
| CN107226868A (en) * | 2017-07-21 | 2017-10-03 | 江南大学 | A kind of middle method for testing for producing high-purity chestnut starch |
| CN110078837A (en) * | 2019-05-30 | 2019-08-02 | 河南农业大学 | A kind of preparation method of woody starch |
Non-Patent Citations (2)
| Title |
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| 山西财经学院辞典编写组: "《经济管理简明辞典》", 30 April 1984, 山西人民出版社 * |
| 郑垒等: ""板栗淀粉糊的特性研究"", 《粮油加工》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111333739A (en) * | 2020-04-23 | 2020-06-26 | 广西壮族自治区林业科学研究院 | Preparation method of medicinal starch |
| CN111333739B (en) * | 2020-04-23 | 2022-02-15 | 广西壮族自治区林业科学研究院 | Preparation method of medicinal starch |
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