CN1831013A - Corn starch soaking prodn. process of adding vegetable protease - Google Patents
Corn starch soaking prodn. process of adding vegetable protease Download PDFInfo
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- CN1831013A CN1831013A CN 200610016774 CN200610016774A CN1831013A CN 1831013 A CN1831013 A CN 1831013A CN 200610016774 CN200610016774 CN 200610016774 CN 200610016774 A CN200610016774 A CN 200610016774A CN 1831013 A CN1831013 A CN 1831013A
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Abstract
The invention relates to the deeply processing of the agricultural and sideline products especially the dipping in producing method of the corn flour enzyme method. It overcomes the long marinating time, the great water and energy consumption, the SO2 befouling environment existing in the conventional damp producing method of the corn flour. The steps of the producing: firstly, the seed selection corn soak lactobacillus is fermented and cultured and is appended into the corn soak to shorten the time of reaching the effective lactic acid concentration; the corn seed albumen sops to inflate and intenerate, the cell wall is destroyed; secondly, the early dipping corn is cracked into the 4-6 petals to separate the embryo; so the better condition of permeating the lactic acid and the protease is created; thirdly, the vegetable protease is acceded to the cracked corn soak to degrading fully the protein ground substance to releasing the amylum and to shorten the dipping time.
Description
Technical field
The present invention relates to the agricultural byproducts intensive processing, particularly relate to W-Gum enzyme process process for immersing.
Background technology
At present, wet method processing technology is the main technique that W-Gum production is in the world adopted, be corn earlier in the soak solution that contains sulfurous acid (0.2%-0.25%) (50 ± 2 ℃) soak softening 30-48 hour (domestic generally at 40-48 hour, abroad generally about 30 hours), and then obtain starch through grinding, take off embryo, centrifugation, dehydration, drying and other steps.
Although this technology has dry-matter rate of recovery height, can obtain the advantage of multiple high added value byproduct, long soaking time, contaminate environment and energy consumption are big, cost is crossed high weak point but also exist simultaneously, mainly show: soaking step is the main time-delay process of this technology, domestic production factory is generally more than 40 hours, water temperature 49-53 ℃, become the limit production cost, increase the major cause of equipment energy consumption.And because this process SO
2Adding, also can bring pollution to environment.In order to address these problems, Maize Production enterprise all attempts under the situation of output that guarantees product and mass conservation, to shorten the corn soaking time by improving technology both at home and abroad, and attempts to reduce or do not use SO
2Yet the method by machinery and chemistry all needs to update the equipment in a large number and corn is carried out a large amount of pre-treatment, can cause polluting the raising with production cost equally.
Under the constant substantially situation of existing installation condition, utilize enzyme process to replace or reduce SO
2Use, shorten the corn soaking time simultaneously, be the target that present countries in the world W-Gum enterprise and research institution are striving for, also be the trend of this field development.But adopt the Production by Enzymes novel process on producing, consideration simultaneously influences the example and the intellecture property application situation of W-Gum output and quality factor and does not appear in the newspapers.
Summary of the invention
Traditional wet method W-Gum production technique exists big, the SO of long soaking time, water and energy consumption
2Weak points such as contaminate environment.It is reported that the cost that immersion process consumed accounts for 50% of this technology total cost, construction fund accounts for 30% of total input, becomes the bottleneck of restriction W-Gum enterprise development.This technology is under the constant substantially situation of existing equipment condition, and the W-Gum soaking technology of widespread usage in the present production is improved.By adopting enzyme process to soak novel process, it is over half that corn soaking time ratio original production process is shortened, and production efficiency improves 25%.
The objective of the invention is to overcome traditional wet method W-Gum production technique and exist big, the SO of long soaking time, water and energy consumption for a kind of
2Insufficient W-Gum enzyme process such as contaminate environment soaks production method.
W-Gum enzyme process process for immersing of the present invention mainly is divided into three phases with immersion process:
The first step, the seed selection corn steep liquor lactobacillus inoculation that suits will be added in the corn steep liquor after its fermentation culture, to shorten the time that effective lactic acid concn reaches, makes the water-swelling of corn kernel endosperm softening, and cell walls is destroyed.
Second step was broken into the 4-6 lobe with the corn that just soaks, and separated plumule penetrates the creation better condition for lactic acid and proteolytic enzyme.
The 3rd step added plant protease in the corn steep liquor of fragmentation, discharge starch with abundant protein degradation matrix, replaced and reduction SO
2Use, further shorten soak time.
The invention has the beneficial effects as follows: problems such as the soak time that present technique can solve existing W-Gum production existence is long, environmental pollution is serious, reduce energy consumption, enhance productivity, reduce and soak organism loss in the water, comprehensive utilization is turned waste into wealth, and increases economic efficiency.Beneficial effect: 1. soak time can be by shortening to 20-24 hour in domestic average 48 hours at present; 2. SO
2Consumption is reduced to 0.06% by present 0.25%; 4. the total energy consumption of W-Gum production reduces by 25%.
Description of drawings
Fig. 1 operational path and flow process.
Embodiment
Further specify particular content of the present invention below in conjunction with the accompanying drawing example illustrated.
(1) corn enters in the steeping tank after purifying, and adds the immersion water that contains the 0.1-0.5% milk-acid bacteria in steeping tank, makes corn soaking 15 hours.Shorten the time that effective lactic acid content reaches by artificial adding activatory milk-acid bacteria.Just soak the lactic acid effective content that spontaneous fermentation in the solution produces and the research of best soak time by what the corn hydrolysis result was played a decisive role, adopt artificially breeding can utilize corn steep liquor to produce the bacterial classification of lactic acid, join through fermentation culture that (ratio 0.1-0.5%) can obviously shorten the time (shortening to about 15 hours by original 24 hours) that the required effective lactic acid concn of maize cell broken wall reaches in the corn steep liquor.
(2) after the corn of Jin Paoing reaches the lactic acid shell-broken effect, with the corn fragmentation of just soaking, separated plumule.
(3) in soak solution, add proteolytic enzyme (is good with bromeline), concentration (0.1%～0.3%), the enzymolysis 6-8 hour time, fully protein degradation matrix discharges starch.Corn enzyme process soak time foreshortened in 24 hours, and sulfurous acid content reduces to 0.06%.
(4) and then through fine grinding, fiber separation, albumen sepn, starch washing, dehydration, drying and other steps obtain starch.
Specific examples is as follows:
Embodiment 1, the concentration that adds soak solution when milk-acid bacteria are 0.1%, and the bromelain enzyme concn is 0.1%, SO
2During concentration 0.06%, both can reach the purpose that shortens soak time.Soak time was generally 23-24 hour, and starch yield is identical with existing wet method process for immersing.
Embodiment 2, the concentration that adds soak solution when milk-acid bacteria are 0.5%, and the bromelain enzyme concn is 0.3%, SO
2During concentration 0.06%, can obviously shorten soak time.Soak time is generally 20 hours, and the comparable existing wet method process for immersing of starch yield improves 2 percentage points.
Embodiment 3, add soak solution when milk-acid bacteria concentration between 0.1～0.5%, the bromelain enzyme concn between 0.1～0.3%, SO
2During concentration 0.06%, soak time was generally 20～14 hours, and starch yield is basic identical with existing wet method process for immersing.
Claims (4)
1, a kind of W-Gum enzyme process soaks production method, it is characterized in that carrying out according to the following steps:
The first step, the seed selection corn steep liquor lactobacillus inoculation that suits will be added in the corn steep liquor after its fermentation culture, to shorten the time that effective lactic acid concn reaches, makes the water-swelling of corn kernel endosperm softening, and cell walls is destroyed;
Second step was broken into the 4-6 lobe with the corn that just soaks, and separated plumule penetrates the creation better condition for lactic acid and proteolytic enzyme;
The 3rd step added plant protease in the corn steep liquor of fragmentation, discharge starch with abundant protein degradation matrix, further shortened soak time.
2, W-Gum enzyme process according to claim 1 soaks production method, it is characterized in that the ratio that said lactobacillus inoculation joins in the corn steep liquor is 0.1-0.5%.
3, W-Gum enzyme process according to claim 1 soaks production method, it is characterized in that said corn is about 15 hours at the first Best Times that soaks in the solution that soaks that adds lactobacillus inoculation.
4, W-Gum enzyme process according to claim 1 soaks production method, it is characterized in that said plant protease is good with bromeline, corn steep liquor concentration 0.1%～0.3%, enzymolysis 6-8 hour.
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| CN 200610016774 CN1831013A (en) | 2006-04-18 | 2006-04-18 | Corn starch soaking prodn. process of adding vegetable protease |
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| CN 200610016774 CN1831013A (en) | 2006-04-18 | 2006-04-18 | Corn starch soaking prodn. process of adding vegetable protease |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101824092B (en) * | 2009-06-30 | 2012-06-06 | 山东福田糖醇有限公司 | Soaking technology for preparing corn starch |
| CN102942632A (en) * | 2012-11-29 | 2013-02-27 | 黄龙食品工业有限公司 | Lactobacillus inoculation method for improving corn steeping effect |
| CN103360501A (en) * | 2011-11-08 | 2013-10-23 | 宁夏伊品生物科技股份有限公司 | Integrated technology and device for producing starch by corn enzymolysis |
| US8663952B2 (en) | 2011-05-11 | 2014-03-04 | Baiyin Sino Biotechnology Co., Ltd. | Method of producing corn starch by enzymatic process |
| CN103876005A (en) * | 2014-03-19 | 2014-06-25 | 湖北工业大学 | Compound microbial agent for promoting settlement of sweet potato starch slurry |
| CN104558213A (en) * | 2014-12-31 | 2015-04-29 | 河南飞天农业开发股份有限公司 | Soaking process for preparing corn starch |
| CN105801712A (en) * | 2016-05-19 | 2016-07-27 | 重庆市农业科学院 | Corn soaking method in waxy corn starch production |
| CN109234184A (en) * | 2018-06-24 | 2019-01-18 | 山东省科学院生物研究所 | A kind of direct putting type microbial bacterial agent and its application in wet process corn soaking |
| CN109913388A (en) * | 2019-03-20 | 2019-06-21 | 中粮集团有限公司 | Improve composite bacteria agent and its application of corn soaking effect |
| CN110169537A (en) * | 2019-04-19 | 2019-08-27 | 安徽丰原发酵技术工程研究有限公司 | A kind of method of corn soaking new process preparation food-grade corn plumule |
| CN110169488A (en) * | 2019-04-19 | 2019-08-27 | 安徽丰原发酵技术工程研究有限公司 | A kind of method of corn soaking new process preparation food-grade corn albumen |
| CN110179054A (en) * | 2019-04-19 | 2019-08-30 | 安徽丰原发酵技术工程研究有限公司 | A kind of corn soaking new process |
| CN110214956A (en) * | 2019-04-19 | 2019-09-10 | 安徽丰原发酵技术工程研究有限公司 | A kind of method of corn soaking new process preparation food-grade corn fiber |
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2006
- 2006-04-18 CN CN 200610016774 patent/CN1831013A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101824092B (en) * | 2009-06-30 | 2012-06-06 | 山东福田糖醇有限公司 | Soaking technology for preparing corn starch |
| US8663952B2 (en) | 2011-05-11 | 2014-03-04 | Baiyin Sino Biotechnology Co., Ltd. | Method of producing corn starch by enzymatic process |
| CN103360501B (en) * | 2011-11-08 | 2016-09-07 | 宁夏伊品生物科技股份有限公司 | The composite technology of enzymolysis Maize Production starch and equipment thereof |
| CN103360501A (en) * | 2011-11-08 | 2013-10-23 | 宁夏伊品生物科技股份有限公司 | Integrated technology and device for producing starch by corn enzymolysis |
| CN102942632A (en) * | 2012-11-29 | 2013-02-27 | 黄龙食品工业有限公司 | Lactobacillus inoculation method for improving corn steeping effect |
| CN103876005A (en) * | 2014-03-19 | 2014-06-25 | 湖北工业大学 | Compound microbial agent for promoting settlement of sweet potato starch slurry |
| CN103876005B (en) * | 2014-03-19 | 2015-12-02 | 湖北工业大学 | A kind of composite bacteria agent capable promoting the sedimentation of starch from sweet potato slurries |
| CN104558213A (en) * | 2014-12-31 | 2015-04-29 | 河南飞天农业开发股份有限公司 | Soaking process for preparing corn starch |
| CN105801712A (en) * | 2016-05-19 | 2016-07-27 | 重庆市农业科学院 | Corn soaking method in waxy corn starch production |
| CN109234184A (en) * | 2018-06-24 | 2019-01-18 | 山东省科学院生物研究所 | A kind of direct putting type microbial bacterial agent and its application in wet process corn soaking |
| CN109234184B (en) * | 2018-06-24 | 2020-04-28 | 山东省科学院生物研究所 | Direct-throwing microbial agent and application thereof in wet corn soaking |
| CN109913388A (en) * | 2019-03-20 | 2019-06-21 | 中粮集团有限公司 | Improve composite bacteria agent and its application of corn soaking effect |
| CN110169537A (en) * | 2019-04-19 | 2019-08-27 | 安徽丰原发酵技术工程研究有限公司 | A kind of method of corn soaking new process preparation food-grade corn plumule |
| CN110169488A (en) * | 2019-04-19 | 2019-08-27 | 安徽丰原发酵技术工程研究有限公司 | A kind of method of corn soaking new process preparation food-grade corn albumen |
| CN110179054A (en) * | 2019-04-19 | 2019-08-30 | 安徽丰原发酵技术工程研究有限公司 | A kind of corn soaking new process |
| CN110214956A (en) * | 2019-04-19 | 2019-09-10 | 安徽丰原发酵技术工程研究有限公司 | A kind of method of corn soaking new process preparation food-grade corn fiber |
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