Soaking technology for preparing corn starch

Abstract

The invention relates to a soaking technology for preparing corn starch, belonging to the technical field of grain deep processing. The technological steps comprise: 1. soaking: corn grains are soaked in water to soften embryos; 2. pulp grinding: the soaked corn grains are coarsely ground to obtain corn pulp; 3. enzymolysis: one of acid protease and pepsin is added in the obtained corn pulp after coarse grinding to conduct enzymolysis to the corn pulp, and SO2 is fed at the same time to mainly take the effect of inhibiting activities of microorganisms on the premise that the enzymatic activity is not affected; and 4. fine grinding, separation and drying to obtain starch finished product. Through shortening soaking time and reducing the used amount of SO2, the invention has the advantages that the corrosion of equipment, the underground water pollution, the residual sulfurous acid in the product and the like are obviously reduced, the obstacles restricting enzyme to enter endosperm to react with protein particles are eliminated, the total soaking time is only 8-12h, the soaking time is shortened, the cost is reduced, the effect is good, and the popularization value and the application value are high.

Description

technical field

[0001] The invention belongs to the technical field of grain deep processing, in particular to a preparation method of corn starch. Background technique

[0002] The production of corn starch is an important way of corn deep processing, and in the process of corn starch production, the first and most important process is corn soaking, its function is to soften corn kernels, reduce the mechanical strength of corn kernels; disperse corn embryo body cells The protein network in the corn weakens the connection bonds that keep the starch; it makes the corn kernels swell, and it is easier to separate the cortex, germ, and endosperm. At present, what is usually used at home and abroad is to soak the corn with 0.1-0.25% sulfurous acid solution for 24-48 hours at 48-54 ° C, and pass through SO 2 The diffusion effect of corn transforms a part of insoluble protein into soluble protein, and breaks the connection bonds between protein molecules, depolymerizes protein mol...

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