Modern processing technique of legume starch

Abstract

A modern processing technique of legume starch belongs to the technical field of deep processing of agricultural and sideline products. Legume starch is fast produced by steps of acid starch culturing, legume soaking, sieving, washing and grinding, crude filtering and depositing, fine filtering and separating, dehydrating, drying and the like; the technique gets rid of the stale and brings forth the fresh, simultaneously preserves the essence of traditional technique of acid starch depositing method and adopts starch refinery technique of modern rotational flow separating method, combines theabove two artfully, and brings out the best of each other; and the whole production process, therefore, realizes mechanized and automated continuous production, and the quality of the products is obviously enhanced in comparison with the traditional techniques.

Description

1. Technical field [0001] The invention belongs to the technical field of deep processing of agricultural and sideline products, and relates to a modern method for processing bean starch. 2. Technical Background [0002] According to historical records, the production of bean starch and vermicelli has a history of more than 300 years in our country. For hundreds of years, the production of bean starch has adopted the "physalis precipitation method". Degradation, and then precipitation to separate the starch. Its advantage is that a small amount of vegetable gum and protein is better retained in the starch, so that the bean starch has characteristics that other industrial starches do not have. Various products such as starch, cold noodle, and vermicelli made from bean starch are widely welcomed by consumers. , but the disadvantages are: [0003] 1. It must go through a series of complicated treatment processes such as separation, precipitation, stirring, and re-precipitatio...

AI Technical Summary

Problems solved by technology

[0003] 1. It must go through a series of complicated treatment processes such as separation, precipitation, stirring, and re-precipitation, which takes a long time and can only be produced intermittently, not continuous operation;

[0004] 2. After the precipitation is completed, the powder must be carefully operated manually, so a large number of crock pots and labor are indispensable, and it is difficult to realize mechanization and automation, so it can only be produced in workshops;

[0006] In recent years, someone invented the "extraction and precipitation method" of bean starch, see patent No. 031349218 "process of comprehensive utilization of bean". Although this method has the effect of quickly extracting bean starch and can be produced on a large scale, it will The vegetable gum and protein contained in it are completely removed, and it becomes pure industrial starch, which is not conducive to making food such as vermicelli, vermicelli, jelly, etc.