CN1261037C - Starch dextrinization by dry method - Google Patents
Starch dextrinization by dry method Download PDFInfo
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- CN1261037C CN1261037C CNB2004100651935A CN200410065193A CN1261037C CN 1261037 C CN1261037 C CN 1261037C CN B2004100651935 A CNB2004100651935 A CN B2004100651935A CN 200410065193 A CN200410065193 A CN 200410065193A CN 1261037 C CN1261037 C CN 1261037C
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Abstract
The present invention relates to starch dextrinization by a dry method, which belongs to the technical field of food processing and comprises the following steps: firstly, starchiness raw material is heated in an air heating container, the heating temperature is from 220 DEG C to 300 DEG C; hot air is sent to a fluidization chamber by a blower; the starchiness raw material is continuously added to the fluidization chamber by a quantitative material feeder; the starchiness raw material in the fluidization contacts the hot air and is uniformly fluidized in the hot air; the starchiness raw material is pasted after the fluidization time is lasted for 30 seconds to 70 seconds; the pasted starch is cooled by the air. Thereby, the finished product is obtained. The present invention eliminates the storage and the transportation of washing, dipping and boiling semi-finished products; the raw material generates a special fragrance similar to that of milk chocolate after fluidized at high temperature; the present invention can reduce labor intensity, reduces the rice loss during the rice dipping process and improve the utilization rate.
Description
Technical field
The present invention relates to a kind of method of starch dextrinization by dry, belong to food processing technology field.
Background technology
In industry such as sugaring, wine brewing, in order to help starch saccharification, must carry out preliminary treatment to starchy material, make starch gelatinization.Before the present invention made, in prior art, conventional gelatinizing method was to adopt boiling.In rice wine production (as " brewed wine technology " book introduction, the Gu Guoxian chief editor, China Light Industry Press publishes), the raw material rice is removed a meter surface impurity through washing, soak some hrs then, the water vapour cooking makes starch gelatinization again, and rice can ferment after water drenches cooling.And washing rice, soak rice, boiling, in the operations such as water pouring cooling, can produce a large amount of organic wastewater, cause serious pollution to environment, thereby restricted the development of brewageing enterprise.
The waste water that produces in the brewing industry production process adopts bio anaerobic one aerobic method to handle usually, and this is owned by France to " end treatment ", and the cost for wastewater treatment height causes production cost to improve, and the business economic benefit descends, and wastewater treatment is not thorough.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, thus provide a kind of got rid of wash, soak, the half-finished storage of boiling and transportation; Raw material has produced the fragrance of special resemble cows milk chocolate after high temperature fluidized processing; Can reduce labor intensity, reduce the loss of soaking rice in meter process, and can improve the method for a kind of starch dextrinization by dry of raw material availability.
Main solution of the present invention is achieved in that dextrinization by dry technology of the present invention is as follows
Earlier air is heated in the air heat container, heating-up temperature is: 220 ℃～300 ℃, through air blast hot blast is sent into fluidising chamber, and starchy material adds fluidising chamber continuously through dosing unit; Starchy material contacts with hot blast in fluidising chamber, and is even fluidisation promptly by gelatinization in hot blast; Starch after the gelatinization is finished product after air cooling.
Air blast wind speed of the present invention is 6-16m/ second;
The fluidisation time of the present invention is: 30～70 seconds;
The pearl starch raw material adopts rice, wheat, king's rice, melon to do and reaches beans etc. among the present invention;
Mode of heating is not limit among the present invention, can adopt electrical heating, liquefied gas or other fuel;
Starchy material is a graininess among the present invention.Equipment adopts conventional equipment among the present invention.
Compared with the prior art the present invention has the following advantages:
1, the present invention is the processing procedure of a kind of " dextrinization by dry ", compares with conventional starch gelatinization method digesting technoloy, got rid of wash, soak, boiling, water drench many waste water operations such as cooling, make to brewage production process and realized cleaner production; 2, raw material of the present invention is after high temperature fluidized processing, and water content is very low, age of starch can not take place in temperature-fall period, also helps half-finished storage and transportation; 3, raw material of the present invention has produced the fragrance of special resemble cows milk chocolate after high temperature fluidized processing; 4, the application of the technology of the present invention in brewery industry, enlarged the scope of application of rice material, make crack rice, granule hard rice, thick rice etc. all can be used to brewage, and it can reduce labor intensity, reduce the loss of soaking rice in meter process, improved utilization ratio of raw materials.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Embodiment one:
Earlier air is heated to 220 ℃ in the 16KW electric heating tube, adopts high temperature blower that high-temperature hot-air is sent into the fluidising chamber bottom, the air blast wind speed is 10m/ second, and fluidising chamber's volume is 0.03 cubic metre; Rice adds fluidising chamber with the feeding quantity of 4Kg/hr continuously equably through dosing unit; And in hot blast, be even fluidisation, the fluidisation time that contacts of control rice and hot blast be 70 seconds promptly by gelatinization; Starch after the gelatinization arrives room temperature with air cooling rapidly after discharging fluidising chamber.Rice gelatinization rate 〉=86%.The hot blast that comes out from vulcanizing chamber is sent into air heater again after cyclone separator separates recycling.The starchy material rice has produced significant effect behind dextrinization by dry of the present invention, got rid of wash, soak, boiling, water drench many waste water operations such as cooling, helps half-finished storage and transportation, reduces the loss of soaking in meter process meter, improved utilization ratio of raw materials.
Embodiment two:
Earlier air is heated to 280 ℃ in the 16KW electric heating tube, adopts high temperature blower that high-temperature hot-air is sent into the fluidising chamber bottom, the air blast wind speed is 8m/ second, and fluidising chamber's volume is 0.03 cubic metre; Rice adds fluidising chamber with the feeding quantity of 4Kg/hr continuously equably through dosing unit; And in hot blast, be even fluidisation, the fluidisation time that contacts of rice and hot blast be 30 seconds promptly by gelatinization; Starch after the gelatinization arrives room temperature with air cooling rapidly after discharging fluidising chamber.Rice gelatinization rate 〉=88%.The hot blast that comes out from vulcanizing chamber is sent into air heater again after cyclone separator separates recycling.The starchy material rice has produced behind dextrinization by dry of the present invention equally has the significant effect that embodiment one draws.
Embodiment three:
Earlier air is heated to 300 ℃ with G5 type gas burner, adopts high temperature resistant air blast that high-temperature hot-air is sent into the fluidising chamber bottom, the air blast wind speed is 8m/ second, and fluidising chamber's volume is 0.05 cubic metre; Rice adds fluidising chamber with the feeding quantity of 80Kg/hr continuously equably through dosing unit; And in hot blast, be even fluidisation, the fluidisation time that contacts of control rice and hot blast be 30 seconds promptly by gelatinization; Starch after the gelatinization arrives room temperature with air cooling rapidly after discharging fluidising chamber.Rice gelatinization rate 〉=92%.The hot blast that comes out from vulcanizing chamber is sent into air heater again after cyclone separator separates recycling.The starchy material rice has produced behind dextrinization by dry of the present invention equally has the significant effect that embodiment one, two draws.
Embodiment four:
Earlier air is heated to 290 ℃ with G5 type gas burner, adopts high temperature blower that high-temperature hot-air is sent into the fluidising chamber bottom, the air blast wind speed is 13m/ second, and fluidising chamber's volume is 0.05 cubic metre; Barley adds fluidising chamber with the feeding quantity of 80Kg/hr continuously equably through dosing unit; And in hot blast, be even fluidisation, the fluidisation time that contacts of control rice and hot blast be 45 seconds promptly by gelatinization; Starch after the gelatinization arrives room temperature with air cooling rapidly after discharging fluidising chamber.Barley gelatinization rate 〉=92%.The hot blast that comes out from vulcanizing chamber is sent into air heater again after cyclone separator separates recycling.The starchy material barley has produced behind dextrinization by dry of the present invention equally has the significant effect that embodiment one, two, three draws, but also has produced the fragrance of special resemble cows milk chocolate.
Embodiment five:
Earlier air is heated to 260 ℃ with G5 type gas burner, adopts high temperature blower that high-temperature hot-air is sent into the fluidising chamber bottom, the air blast wind speed is 16m/ second, and fluidising chamber's volume is 0.05 cubic metre; Barley adds fluidising chamber with the feeding quantity of 80Kg/hr continuously equably through dosing unit; And in hot blast, be even fluidisation, the fluidisation time that contacts of control rice and hot blast be 55 seconds promptly by gelatinization; Starch after the gelatinization arrives room temperature with air cooling rapidly after discharging fluidising chamber.Barley gelatinization rate 〉=91%.The hot blast that comes out from vulcanizing chamber is sent into air heater again after cyclone separator separates recycling.The starchy material barley has produced behind dextrinization by dry of the present invention equally has the significant effect that embodiment one, two, three, four draws, but also has produced the fragrance of special resemble cows milk chocolate.
Claims (3)
1, a kind of method of starch dextrinization by dry is characterized in that earlier that in air heater with air heat, heating-up temperature is: 220 ℃～300 ℃, through air blast hot blast is sent into fluidising chamber, and the pearl starch raw material adds fluidising chamber continuously through dosing unit; Endoparticle shape starchy material contacts with hot blast in fluidising chamber, and is even fluidisation in hot blast, promptly by gelatinization; Starch after the gelatinization is finished product after air cooling.
2, the method for a kind of starch dextrinization by dry according to claim 1 is characterized in that described blower fan wind speed is 6-16m/ second.
3, the method for a kind of starch dextrinization by dry according to claim 1 is characterized in that the described fluidisation time is: 30～70 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100651935A CN1261037C (en) | 2004-10-29 | 2004-10-29 | Starch dextrinization by dry method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100651935A CN1261037C (en) | 2004-10-29 | 2004-10-29 | Starch dextrinization by dry method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1602727A CN1602727A (en) | 2005-04-06 |
| CN1261037C true CN1261037C (en) | 2006-06-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CNB2004100651935A Expired - Fee Related CN1261037C (en) | 2004-10-29 | 2004-10-29 | Starch dextrinization by dry method |
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| CN (1) | CN1261037C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100355357C (en) * | 2005-08-09 | 2007-12-19 | 中国海洋大学 | Phagostimulant for sole larvae |
| CN104026461B (en) * | 2014-06-27 | 2016-02-03 | 江南大学 | The production method of the special rice of a kind of hyperglycemia population |
| CN105753996B (en) * | 2016-04-05 | 2019-06-18 | 佛山市海天调味食品股份有限公司 | A kind of gelatinizing method of converted starch |
| CN110495567A (en) * | 2019-08-29 | 2019-11-26 | 江南大学 | A kind of processing method for exempting to impregnate miscellaneous beans |
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- 2004-10-29 CN CNB2004100651935A patent/CN1261037C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1602727A (en) | 2005-04-06 |
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Granted publication date: 20060628 Termination date: 20111029 |