CN1244588A - Microbial potato starch decoloring and purifying method - Google Patents
Microbial potato starch decoloring and purifying method Download PDFInfo
- Publication number
- CN1244588A CN1244588A CN 99113121 CN99113121A CN1244588A CN 1244588 A CN1244588 A CN 1244588A CN 99113121 CN99113121 CN 99113121 CN 99113121 A CN99113121 A CN 99113121A CN 1244588 A CN1244588 A CN 1244588A
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- starch
- decoloring
- potato starch
- making
- purifying method
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Abstract
The present invention uses a kind of beneficial microbial strain, rather than additive and chemical, to decolor and purify potato starch. Common lactic acid streptococcus is used to inhibit the tyrosine and tyrosinase in potato and prevent brown strain of potato starch so as to produce pure white potato starch. The starch and vermicelli produced based on the method is natural food containing no food additive and chemical, and the vermicelli is pure white, boiling resistant, transparent and smooth after being boiled.
Description
The present invention relates to a kind of microbial strains decoloring purifying method of yam starch.
The starch-containing amount height of potato is easy to processing, and the output height is a kind of raw material of good production starch.Owing to contain a large amount of tyrosine, tyrosine oxidase in the potato pulp, meet very easily oxidation and generate red material of air, meet iron ion and generate atrament again, make yam starch and bean vermicelli be grey black, influence the quality of yam starch.
The purpose of this invention is to provide a kind of oxidation that can suppress tyrosine, tyrosine oxidase, the microbial strains decoloring purifying method of yam starch that prevent brown stain and do not adopt any chemical reagent and additive.
The objective of the invention is to obtain by following technological process for purifying, concrete grammar is as follows:
1, will contain 1.0% glucose, 1.0%KH
2PO
4, 0.2%MgSO
4.7H
2The nutrient agar of O is packed in vitro,, agar column is dissolved, to be cooledly draw streptococcus acidi lactici bacterial classification kind with aseptic kapillary during to 45 ℃ and go into, the rubbing test tube makes it mixing, and puts into cold water immediately it is solidified, and places 30 ℃+1 ℃ sterile cupboard to cultivate 3-5 days.
2, add in aseptic fermentor tank that glucose concn be, amylum hydrolysate of the sugar, sugared concentration is 10-15% in the molasses culture medium, needs adding 1.0%KH in addition
2PO
4, 1.0%MgSO
4.7H
2O adds 1.0% CaCO
3, transfer PH between 5.5-6.0, under anaerobic fermented after the inoculation 4-7 days.
3, the bacterium colony of cultivating is placed water, grind, thin up again, making its concentration is 10
9Individual/ml.Because streptococcus acidi lactici is from movable property acid, so solution is acidity, making its pH value is to get final product between the 5.5-6.0.
4, get above-mentioned acid solution and mix, filter static 5-10 hour through 120 mesh sieves with 1: 10 ratio and potato starch pulp, remove top powder water, remove impurity such as the black powder in top layer, bottom silt, the middle layer is through centrifugally anhydrating, after the drying, promptly making pure white yam starch.
The present invention adopts useful microbial strains, yam starch is carried out decolorizing purification handle, and suppresses the oxidation of tyrosine, tyrosine oxidase, prevents the starch brown stain, does not use any chemical reagent and additive.
The invention characteristics:
1, the present invention is consistent with traditional system starch technology with the production method of microorganism decolorizing purification starch, can produce pollution-free starch with existing equipment, need not increase equipment.
2, production has continuity, is fit to large-scale industrial production.
3, do not adopt harmful chemical decolorization agent, and adopt streptococcus acidi lactici to decolour, condense starch the human body beneficial.Do not contain Toxic matter, can be widely used in medicine, chemical industry, every field such as civilian.Learn the starch of reagent, through obtaining good result after the experiment repeatedly.
The invention will be further described below in conjunction with embodiment.
Concrete operations step of the present invention is as follows:
1, will contain 1.0%KH
2PO
4, 0.2%MgSO
4.7H
2O, nutrient agar pack into, and in vitro to reach pipe high by 2/3, and agar column is dissolved, and to be cooledly goes into aseptic kapillary absorption streptococcus acidi lactici bacterial classification kind during to 45 ℃.Make it mixing with two palm rubbing test tubes then, and put into cold water immediately it is solidified, place 30 ℃ of 1 ℃ of sterile cupboards to cultivate 3-5 days, have bacterium colony to occur, form single streptococcus acidi lactici bacterium colony in the pipe depths.
2, add glucose, amylum hydrolysate of the sugar in aseptic fermentor tank, sugared concentration is 10-15% in the molasses culture medium, needs to add 1.0%KH in addition
2PO
4, 0.2%MgSO
4.7H
2O adds 1.0% CaCO
3, transfer PH at 5.5-6.0, under anaerobic fermented after the inoculation 4-7 days, for the usefulness of production.
3, the bacterium colony of cultivating is placed water, grind, thin up again, making its concentration is 10
9Individual/ml.Because streptococcus acidi lactici is from movable property acid, so solution is acidity, making its pH value is to get final product between the 5.5-6.0.
4, get above-mentioned acid solution and mix, filter static 5-10 hour through 120 mesh sieves with 1: 10 ratio and potato starch pulp, remove top powder water and remove the black powder in top layer, impurity such as bottom silt, the middle layer is through centrifugally anhydrating, after the drying, promptly making pure white yam starch.
The invention will be further described below by production example:
1, will contain 1.0%KH
2PO
4, 0.2%MgSO
4.7H
2O, nutrient agar pack into, and in vitro to reach pipe high by 2/3, and agar column is dissolved, and to be cooledly goes into aseptic kapillary absorption streptococcus acidi lactici bacterial classification kind during to 45 ℃.Make it mixing with two palm rubbing test tubes then, and put into cold water immediately it is solidified, place 30 ℃ of 1 ℃ of sterile cupboards to cultivate 3-5 days, have bacterium colony to occur, form single streptococcus acidi lactici bacterium colony in the pipe depths.
2, add glucose, amylum hydrolysate of the sugar in aseptic fermentor tank, sugared concentration is 10-15% in the molasses culture medium, needs to add 1.0%KH in addition
2PO
4, 0.2%MgSO
4.7H
2O adds 1.0% CaCO
3, transfer PH at 5.5-6.0, under anaerobic fermented after the inoculation 4-7 days, for the usefulness of production.
3, the bacterium colony of cultivating is placed water, grind, thin up again, making its concentration is 10
9Individual/ml.Because streptococcus acidi lactici is from movable property acid, so solution is acidity, making its pH value is to get final product between the 5.5-6.0.
4, get above-mentioned acid solution and mix, filter static 5-10 hour through 120 mesh sieves with 1: 10 ratio and potato starch pulp, remove top powder water and remove the black powder in top layer, impurity such as bottom silt, the middle layer is through centrifugally anhydrating, after the drying, promptly making pure white yam starch.
Streptococcus acidi lactici solution had both had tangible bleaching action, worked to quicken the starch cohesion again, and streptococcus acidi lactici is the bacterial classification to the human body beneficial, without any pollution, helps HUMAN HEALTH, has very high commodity value.The yam starch and the bean vermicelli that use the inventive method to make do not contain any foodstuff additive and chemical reagent, are pure natural foods.And the bean vermicelli outward appearance of making is sparkling and crystal-clear pure whitely, prolonged anti-ly boils, boils that the back is transparent, inlet is smooth, and commodity value is very high.
Good effect can be implemented and have to content of the present invention all.
Claims (2)
1, the microbial strains decoloring purifying method of yam starch, it is characterized in that: technological process for purifying is as follows:
1. will contain 1.0% glucose, 1.0%KH
2PO
4, 0.2%MgSO
4.7H
2The nutrient agar of O is packed in vitro,, agar column is dissolved, to be cooledly draw streptococcus acidi lactici bacterial classification kind with aseptic kapillary during to 45 ℃ and go into, the rubbing test tube makes it mixing, and puts into cold water immediately it is solidified, and places 30 ℃+1 ℃ sterile cupboard to cultivate 3-5 days.
2., add in aseptic fermentor tank that glucose concn be, amylum hydrolysate of the sugar, sugared concentration is 10-15% in the molasses culture medium, needs adding 1.0%KH in addition
2PO
4, 1.0%MgSO
4.7H
2O adds 1.0% CaCO
3, transfer PH between 5.5-6.0, under anaerobic fermented after the inoculation 4-7 days.
3., the bacterium colony of cultivating is placed water, grind, thin up again, making its concentration is 10
9Individual/ml.Because streptococcus acidi lactici is from movable property acid, so solution is acidity, making its pH value is to get final product between the 5.5-6.0.
4., get above-mentioned acid solution and mix with 1: 10 ratio and potato starch pulp, filter static 5-10 hour through 120 mesh sieves, remove top powder water, remove impurity such as the black powder in top layer, bottom silt, the middle layer is through centrifugally anhydrating, after the drying, promptly making pure white yam starch.
2, the microbial strains decoloring purifying method of yam starch according to claim 1 is characterized in that: the 1st step adopts the high-pure lactic acid suis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99113121 CN1244588A (en) | 1999-07-21 | 1999-07-21 | Microbial potato starch decoloring and purifying method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99113121 CN1244588A (en) | 1999-07-21 | 1999-07-21 | Microbial potato starch decoloring and purifying method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1244588A true CN1244588A (en) | 2000-02-16 |
Family
ID=5276352
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99113121 Pending CN1244588A (en) | 1999-07-21 | 1999-07-21 | Microbial potato starch decoloring and purifying method |
Country Status (1)
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|---|---|
| CN (1) | CN1244588A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1909802B (en) * | 2004-01-13 | 2011-06-01 | 帝斯曼知识产权资产管理有限公司 | Novel process for enzymatic bleaching of food products |
| CN104892776A (en) * | 2015-06-15 | 2015-09-09 | 贾喜学 | Potato starch processing method |
-
1999
- 1999-07-21 CN CN 99113121 patent/CN1244588A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1909802B (en) * | 2004-01-13 | 2011-06-01 | 帝斯曼知识产权资产管理有限公司 | Novel process for enzymatic bleaching of food products |
| CN104892776A (en) * | 2015-06-15 | 2015-09-09 | 贾喜学 | Potato starch processing method |
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