CN115322263B - Extraction method of high-quality pea starch - Google Patents
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- CN115322263B CN115322263B CN202210773710.2A CN202210773710A CN115322263B CN 115322263 B CN115322263 B CN 115322263B CN 202210773710 A CN202210773710 A CN 202210773710A CN 115322263 B CN115322263 B CN 115322263B
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Abstract
The invention provides a method for extracting high-quality pea starch, which comprises the following operation steps: peeling and grinding: peeling pea seeds, and grinding the peeled pea seeds into powder to obtain pea powder; preparing powder slurry: adding water into the prepared pea meal, and uniformly stirring to prepare a powder slurry; fermentation: adding compound strains into the powder slurry, wherein the compound strains comprise the following components in percentage by mass: 40-48% of lactobacillus, 40-48% of streptococcus thermophilus and 4-20% of maltodextrin, and fermenting after uniformly stirring; centrifuging: centrifuging the fermented mixture and collecting the precipitate; and (5) drying. According to the invention, the pea starch is extracted by inoculating the compound strain, so that the high-quality resistant starch is formed, and the hot processing performance of the product can be obviously improved; in addition, the water consumption in the extraction process is reduced, the time required by preparation is shortened, and the extraction cost is obviously reduced.
Description
Technical Field
The invention belongs to the technical field of starch extraction, and particularly relates to a method for extracting high-quality pea starch.
Background
The pea starch is high-quality starch, and compared with other starch products, the pea starch product prepared by hot processing has a lower GI value, has the functions of enhancing the immunity of the organism, preventing the synthesis of hyperglycemia of a human body and reducing the incidence rate of chronic diseases of the human body. In the prior art, the extraction method of pea starch mainly comprises an acid pulp method and a water extraction method. Wherein, the traditional acid pulp method has better separation effect of starch, protein and fiber due to the fermentation effect of microorganisms, and the obtained pea starch has better quality. However, the traditional acid pulp method mainly depends on the experience of operators, and the quality difference of the extracted starch is caused by the instability of the acid pulp, the change of temperature difference and the like, so that the large-scale industrial production is difficult to form; in addition, the traditional acid pulp method mainly comprises the following operation steps: screening seeds, soaking beans, grinding the pulp, centrifuging, performing primary extraction on the physalis alkekengi, performing secondary extraction on the physalis alkekengi and drying, wherein the water consumption of the primary extraction and the secondary extraction of the physalis alkekengi is 1:40, not only a large amount of water resources are wasted, but also the extraction efficiency is low, and the whole process flow needs 70-90h. Therefore, how to extract pea starch with high quality, high efficiency and energy conservation is a technical problem which needs to be solved urgently at present.
Disclosure of Invention
The invention provides a high-quality pea starch extraction method, aiming at solving the problems of low product quality, long extraction time, high water consumption, high cost, low extraction rate and the like in the existing pea starch extraction method by using an acid pulp method.
The invention is realized by the following technical scheme:
a method for extracting high-quality pea starch comprises the following operation steps:
(1) Peeling and grinding: peeling pea seeds, and grinding the peeled pea seeds into powder to obtain pea powder;
(2) Preparing powder slurry: adding water into the prepared pea meal, and uniformly stirring to prepare a powder slurry;
(3) And (3) fermentation: adding a compound strain into the powder slurry, wherein the compound strain comprises the following components in percentage by mass: 40-48% of lactobacillus, 40-48% of streptococcus thermophilus and 4-20% of maltodextrin, and fermenting after uniformly stirring; the lactobacillus is combined with the starch to form agglutination, simultaneously, the protein in the bean flour is degraded to be changed into small molecules, polypeptide and peptide sections which can be dissolved in supernatant, the purpose of separating the starch from the protein is achieved, simultaneously, the lactobacillus fermentation reduces the pH value, is beneficial to the precipitation of the starch and the increase of whiteness, and obviously improves the quality of the starch;
(4) Centrifuging: centrifuging the fermented mixture and collecting the precipitate;
(5) And (3) drying: drying the precipitate.
According to the invention, the pea starch is extracted in a short time under the condition of less water consumption by adopting the compound strain which takes maltodextrin as a protective agent and takes lactobacillus bulgaricus and streptococcus thermophilus as zymophyte, and the obtained pea starch has good hot processing performance.
Preferably, the lactobacillus is lactobacillus bulgaricus, and the compound strain comprises the following components in percentage by mass: 45% of lactobacillus bulgaricus, 45% of streptococcus thermophilus and 10% of maltodextrin.
Further preferably, in the fermentation in the step (3), the slurry is stirred first, and the compound strain is added after the slurry is stirred uniformly, wherein the mass ratio of the compound strain to the pea meal is 1: (200-1000).
Further preferably, in the fermentation in the step (3), the fermentation temperature is 37 ℃, the fermentation time is 2-10h, and the stirring is carried out for 5min every 30min for 1 time in the fermentation.
More preferably, in the slurry prepared in the step (2), the mass ratio of the pea powder to the water is 1: (4-12).
Most preferably, in the drying in the step (5), the drying temperature is 40 ℃.
Compared with the prior art, the pea starch is extracted by inoculating the compound strain, so that the water consumption in the extraction process is reduced, the thermal processing characteristic of the pea starch is obviously improved, the time required by preparation is shortened, the extraction efficiency of the pea starch is improved, and the extraction cost is reduced.
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In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Pea starch extraction was carried out according to the process scheme shown in figure 1, using the same equipment as the existing equipment, used in examples 1-4 and comparative examples 1-2.
Example 1
A method for extracting high-quality pea starch comprises the following operation steps:
(1) Peeling and grinding: peeling 100kg of pea seeds, and grinding the peeled pea seeds into 92kg of pea powder;
(2) Preparing powder slurry: adding water into the prepared pea powder, wherein the mass ratio of the pea powder to the water is 1:4, uniformly stirring to prepare powder slurry;
(3) Fermentation: stirring the powder slurry, adding compound strains after the powder slurry is uniformly stirred, wherein the mass ratio of the compound strains to the pea powder is 1:200, the compound strain comprises the following components in percentage by mass: 48 percent of lactobacillus bulgaricus, 48 percent of streptococcus thermophilus and 4 percent of maltodextrin, uniformly stirring and then fermenting, wherein the fermentation temperature is 37 ℃, the fermentation time is 6 hours, and stirring is carried out for 1 time every 30min during fermentation, and each stirring is carried out for 5min;
(4) Centrifuging: centrifuging the fermented mixture and collecting the precipitate;
(5) And (3) drying: the precipitate was dried at 40 ℃ to give 28.1kg of pea starch.
Example 2
A method for extracting high-quality pea starch comprises the following operation steps:
(1) Peeling and grinding: peeling 100kg of pea seeds, and grinding the peeled pea seeds into 92kg of pea powder;
(2) Preparing slurry: adding water into the prepared pea powder, wherein the mass ratio of the pea powder to the water is 1:8, uniformly stirring to prepare powder slurry;
(3) And (3) fermentation: stirring the powder slurry, adding compound strains after the powder slurry is uniformly stirred, wherein the mass ratio of the compound strains to the pea powder is 1:600, the compound strain comprises the following components in percentage by mass: 40% of lactobacillus bulgaricus, 40% of streptococcus thermophilus and 20% of maltodextrin, uniformly stirring, and then fermenting, wherein the fermentation temperature is 37 ℃, the fermentation time is 2 hours, and stirring is carried out for 1 time every 30min during fermentation, and each stirring is carried out for 5min;
(4) Centrifuging: centrifuging the fermented mixture and collecting the precipitate;
(5) And (3) drying: the precipitate was dried at 40 ℃ to yield 27.9kg of pea starch.
Example 3
A method for extracting high-quality pea starch comprises the following operation steps:
(1) Peeling and grinding: peeling 100kg of pea seeds, and grinding the peeled pea seeds into 92kg of pea powder;
(2) Preparing slurry: adding water into the prepared pea powder, wherein the mass ratio of the pea powder to the water is 1:12, uniformly stirring to obtain powder slurry;
(3) Fermentation: stirring the powder slurry, adding the compound strain after the powder slurry is uniformly stirred, wherein the mass ratio of the compound strain to the pea powder is 1:1000, the compound strain comprises the following components in percentage by mass: 45% of lactobacillus bulgaricus, 45% of streptococcus thermophilus and 10% of maltodextrin, uniformly stirring, and then fermenting, wherein the fermentation temperature is 37 ℃, the fermentation time is 10 hours, and stirring is carried out for 1 time every 30min during fermentation, and each stirring is carried out for 5min;
(4) Centrifuging: centrifuging the fermented mixture and collecting the precipitate;
(5) And (3) drying: the precipitate was dried at 40 ℃ to yield 32.1kg of pea starch.
Example 4
The procedure of example 3 was repeated, except that the same amount of Lactobacillus bulgaricus was used as that of example 3. 31.3kg of pea starch are finally obtained.
Example 5
The same as example 3 was repeated, except that the amount of Lactobacillus bulgaricus was changed to the same amount of Lactobacillus helveticus as in example 3. 31.7kg of pea starch are finally obtained.
Comparative example 1
The same procedure as in example 3 was followed, except that Streptococcus thermophilus was replaced with an equal amount of maltodextrin. 30.4kg of pea starch are finally obtained.
Comparative example 2
The pea starch is extracted by adopting an acid pulp method, and the specific operation is as follows:
(1) Soaking the beans: accurately weighing 100kg of peas, putting the peas into a soaking tank, adding 1000kg of water to soak for 40h,
(2) Grinding and pulping: grinding the soaked peas by a grinder, controlling water flow during the grinding to form 1200kg of pea powder slurry, and primarily screening to remove residues;
(3) Acid pulp separation: adding 300kg of sour slurry into the powder slurry after removing residues, placing in a stirrer, stirring for 3-5min every 20-25min, repeatedly precipitating for 4-5 times, standing for 60-90min, and removing supernatant;
(4) And (3) secondary separation: adding 100kg of sour slurry and 300kg of water into the precipitate, stirring for 3-5min every 20-25min, repeatedly precipitating for 4-5 times, standing for 60-90min, removing supernatant, sieving the precipitated starch slurry with 300 mesh sieve, and removing impurities;
(5) And (3) precipitation: transferring the obtained starch precipitation slurry into a precipitation tank, adding 400kg of water, stirring once every 2h for 5min, stirring for 3 times totally, and then precipitating for 10h.
(6) And (3) cyclone separation: centrifuging the product obtained in the last step and removing supernatant to obtain precipitate;
(7) And (3) drying: the obtained precipitate was dried in an oven at 50 ℃ for 6 hours to obtain 29.5kg of pea starch.
Through calculation: the pea starch extraction yields of comparative examples 1-2 and examples 1-5 were: 30.4%, 29.5%, 28.1%, 27.9%, 32.1%, 31.3%, 31.7%; the extraction time required by the comparative example 2 (acid pulp method) is 80 hours, the extraction time required by the examples 1-5 of the invention is 7-15 hours, and on the basis of keeping the substantially same extraction rate of the pea starch, the invention obviously shortens the extraction time and improves the extraction efficiency. Moreover, the water consumption of the invention is obviously reduced. Tests show that the purity of example 3 is up to 92%, the purity of comparative example 1 is 89%, and the purity of comparative example 1 can be close to that of example 3 after 3 hours of fermentation time. Therefore, after the streptococcus thermophilus is added, the streptococcus thermophilus and the lactobacillus bulgaricus mutually promote and act together, and the extraction time can be effectively shortened.
TABLE 1 comparison of the properties of the starches obtained in the examples with those of the comparative examples
| Peak viscosity | Viscosity at valley | Disintegration number | Final viscosity | Value of revival | Time of peak | Gelatinization temperature | |
| Comparative example 1 | 2630 | 1885 | 745 | 3855 | 1970 | 4.4 | 72.4 |
| Comparative example 2 | 2374 | 1961 | 413 | 3673 | 1712 | 4.40 | 72.00 |
| Example 1 | 2778 | 2106 | 672 | 3980 | 1874 | 4.53 | 71.85 |
| Example 2 | 2818 | 2086 | 732 | 3955 | 1869 | 4.62 | 71.94 |
| Example 3 | 2364 | 1933 | 431 | 3917 | 1984 | 4.47 | 72.85 |
| Practice ofExample 4 | 2397 | 1949 | 448 | 3887 | 1938 | 4.42 | 72.68 |
| Example 5 | 2382 | 1959 | 423 | 3874 | 1915 | 4.38 | 72.35 |
The properties of the products from the examples and comparative examples were compared as shown in table 1: compared with the pea starch prepared by the traditional acid slurry method (comparative example 2), the pea starch prepared by the invention (comparative example 1 and examples 1-5) has no obvious difference in peak viscosity, valley viscosity and disintegration value, but the final value viscosity and the retrogradation value are obviously improved. Therefore, the extraction method disclosed by the invention is beneficial to the formation of resistant starch and can also be used for remarkably improving the hot processing performance of the product.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention, which is intended to cover any modifications, equivalents, improvements, etc. within the spirit and scope of the present invention. The construction or connection of parts not described in detail in the present invention is prior art.
Claims (6)
1. A method for extracting high-quality pea starch is characterized by comprising the following steps: the method comprises the following operation steps:
(1) Peeling and grinding: peeling pea seeds, and grinding the peeled pea seeds into powder to obtain pea powder;
(2) Preparing powder slurry: adding water into the prepared pea powder, and uniformly stirring to prepare powder slurry;
(3) Fermentation: adding compound strains into the powder slurry, wherein the compound strains comprise the following components in percentage by mass: 40-48% of lactobacillus, 40-48% of streptococcus thermophilus and 4-20% of maltodextrin, and fermenting after uniformly stirring; the lactobacillus is lactobacillus bulgaricus;
(4) Centrifuging: centrifuging the fermented mixture and collecting the precipitate;
(5) And (3) drying: drying the precipitate.
2. The method for extracting high-quality pea starch according to claim 1, wherein: in the fermentation in the step (3), the compound strain comprises the following components in percentage by mass: 45% of lactobacillus bulgaricus, 45% of streptococcus thermophilus and 10% of maltodextrin.
3. The method for extracting high-quality pea starch according to claim 1, wherein: in the fermentation step (3), the powder slurry is stirred, the compound strain is added after the powder slurry is uniformly stirred, and the mass ratio of the compound strain to the pea powder is 1: (200-1000).
4. The method for extracting high-quality pea starch according to claim 3, wherein: in the fermentation in the step (3), the fermentation temperature is 37 ℃, the fermentation time is 2-10h, and the stirring is carried out for 1 time every 30min in the fermentation, and each time is 5min.
5. The extraction process of high quality pea starch according to any one of claims 1 to 4, characterized in that: in the step (2), in the preparation of the starch slurry, the mass ratio of the pea powder to the water is 1: (4-12).
6. The method for extracting high-quality pea starch according to claim 5, wherein: in the drying in the step (5), the drying temperature is 40 ℃.
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| CN106259459A (en) * | 2016-07-22 | 2017-01-04 | 青岛科拓恒通乳酸菌产业化开发研究院有限公司 | A kind of lactic acid bacteria compound formulation improving potato starch and dry matter content and application thereof |
| CN110506932A (en) * | 2019-08-28 | 2019-11-29 | 中国农业大学 | A kind of high-resistance starch bean vermicelli and preparation method |
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| US10390548B2 (en) * | 2013-11-18 | 2019-08-27 | Cosucra Groupe Warcoing S.A. | Method for extracting pea proteins |
| CN104106762B (en) * | 2014-04-02 | 2016-04-13 | 四川巴中飞霞实业有限公司 | A kind of natural mung bean pea starch noodle |
| FR3077959B1 (en) * | 2018-02-22 | 2021-09-24 | Roquette Freres | PROCESS FOR MANUFACTURING RESISTANT PEA DEXTRIN |
| CN112852681B (en) * | 2021-03-17 | 2022-11-11 | 锦州医科大学 | Lactobacillus fermentum, application of lactobacillus fermentum, fermented sour pulp, preparation method of fermented sour pulp and starch precipitator |
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| CN106259459A (en) * | 2016-07-22 | 2017-01-04 | 青岛科拓恒通乳酸菌产业化开发研究院有限公司 | A kind of lactic acid bacteria compound formulation improving potato starch and dry matter content and application thereof |
| CN110506932A (en) * | 2019-08-28 | 2019-11-29 | 中国农业大学 | A kind of high-resistance starch bean vermicelli and preparation method |
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