Edible starch with ultra-low moisture and ultra-low microorganism, and manufacturing method thereof

Abstract

The invention discloses an edible starch with ultra-low moisture and ultra-low microorganism, and a manufacturing method thereof, belonging to the starch manufacturing technology. The invention is characterized in that the loss on drying is less than or equal to 5.0; the fineness is more than or equal to 99.5% (sieved by a 100-mesh sieve); the number of bacteria is not more than 100 per gram; and the number of moulds and saccharomycetes is not more than 10 per gram. The manufacturing method comprises the following steps of: selecting materials; roasting for sterilization: heating till the temperature of the materials is more than or equal to 110 DEG C but less than or equal to 160 DEG C with the stirring speed being 25+ / -5 times / minute and the stirring time being more than or equal to 120 minutes; cooling: leading the temperature of the material to be less than 70 DEG C in 40 minutes; sieving, detecting, metering and packaging; and the cleanliness of the ambient air in roasting for sterilization, cooling, sieving, metering and packaging reaches 30,0000 level. Through implementation, the produced water is 35.7% of the standard in the common edible starch, the index of microorganisms is 10% of the standard of the common edible starch, and the higher and higher food production need for sanitary requirement is met; and in the manufacturing method, the potential safety hazards of the drying and sterilization process are fewest and the safe production is reliably realized.

Description

technical field [0001] The invention belongs to a starch manufacturing technology, in particular to an ultra-low moisture and ultra-low microbial edible starch and a manufacturing method thereof. Background technique [0002] The existing edible starch production methods, whether it is to obtain starch milk directly from raw corn by soaking, crushing, and separation, or to obtain starch milk from ordinary corn dry starch by adding water, must rely on tower airflow drying to carry out airflow drying and sterilization , and then pass through sieving, sampling and inspection, and then measure and pack to finally get the finished edible starch product. [0003] Airflow drying, also known as instant drying, can quickly remove water from small particles and powdery wet materials that are easy to dehydrate, and the drying time is extremely short, only a few seconds or even 0.5 seconds. These edible starch production methods that must pass through the airflow drying and sterilizati...

AI Technical Summary

Problems solved by technology

This is because the airflow drying and sterilization process time in the tower airflow drying system is too short, and considering the scorching of corn flour, the airflow drying temperature should not be too high, and the inlet airflow temperature can only be below 160°C. After the exchange, the temperature of the outlet airflow is lowered to below 40°C. During the instant drying time, the temperature cannot be too high, and the killing effect of microorganisms is bound to be difficult to meet the requirements.

[0005] 2. There are potential safety hazards in the drying and sterilization process

In the process of airflow drying and sterilization, the dried edible starch flows with the high-speed airflow, and it is inevitable to rub against each other to generate static electricity. The dry starch particles dispersed in the flowing airflow are very easy to be exploded by static sparks. The actual production facts show that time There was an explosion accident due to inadvertent process control during the starch tower air drying process

[0006] 3. It is difficult for the weight loss on drying of the finished product to meet the ultra-low moisture requirement of less than 5%.

[0007] 4. It is impossible to produce edible starch that requires ultra-low moisture and ultra-low microbial indicators