Method for producing buckwheat starch

Abstract

The utility model relates to a production method of buckwheat starch. The utility model is characterized in that the production method comprises the following processes: finely grounding-buckwheat which has been soaked in sulfite solution of pH value of 5.5 to 6 and water is ground into suspending solution in a needle milling machine. Starch is freed from the suspending solution; fiber separation-the suspending solution enters a multi-stage centrifugal screen which enables the separation of fiber from starch milk; concentration of the starch milk-the starch milk is concentrated into a concentration of 8 to 10 through a cyclone machine, and 70 percent to 75 percent of albumen and slender fiber are separated; the cleaning of the starch milk-the starch milk is cleaned and made into fined starch milk by a washing machine. The utility model can effectively separate the buckwheat starch from the protein, and finally generate buckwheat starch products.

Description

technical field [0001] The invention belongs to a method for producing starch, in particular to a method for producing buckwheat starch. Background technique [0002] Buckwheat is one of the unique pollution-free miscellaneous grains in my country. It contains a large amount of medicinal and health-care trace elements, crude fiber, and linoleic acid, especially rutin, which can prevent and treat heart and brain diseases. Vascular disease, with hypoglycemic, hypotensive, hypolipidemic effect. The main production areas of buckwheat are distributed in northern Shaanxi, Inner Mongolia, Shanxi, Gansu and other places in my country, where the temperature difference between day and night is large and the average altitude is above 1000 meters. For many years, the local people have only processed buckwheat into some buckwheat foods through families or small workshops, such as buckwheat 饸饹, pancakes, jelly, etc., but the large amount of starch they contain has not been truly identifie...

AI Technical Summary

Problems solved by technology

For many years, the local people have only processed buckwheat into some buckwheat foods through families or small workshops, such as buckwheat 饸饹, pancakes, jelly, etc., but the large amount of starch they contain has not been truly identified or extracted, resulting in massive waste of resources

In addition, because the separation of buckwheat starch and protein is a technically very complicated and difficult process, the starch in buckwheat has not been able to be industrially produced and utilized on a large scale.