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A kind of extraction method and application of taro starch
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A technology of starch and taro, which is applied in the field of extraction of taro starch and preparation of taro modified starch, can solve the problems hindering the industrial application of modified taro starch, achieve remarkable degreasing effect, improve stability and fluidity, and improve purity
Inactive Publication Date: 2015-08-26
NINGBO UNIV
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Problems solved by technology
However, there is almost no research on the denaturation method of taro starch at present, which seriously hinders the industrial application of denatured taro starch
Method used
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Embodiment 1
[0019] A method for extracting taro starch, specifically comprising the following steps:
[0020] Peel the taro, wash it, slice it, soak it in ammonia solution for 3 minutes, take it out and grind it, put the taro powder in the ammonia solution for 3 hours, pass through a 250-mesh sieve to get the filtrate, wash the solid residue obtained by filtration and pass it through a 200-mesh sieve. Take the filtrate after the mesh sieve, combine the filtrates obtained twice, centrifuge the filtrate at 3000r / s for 15min, wash the precipitate obtained by centrifugation, then centrifuge at 3000r / s for 15min, then wash the precipitate obtained by centrifugation with water and centrifuge under the same conditions Repeat the operation several times, place the final centrifuged precipitate in an oven at 45°C to dry to obtain coarse dry starch, crush the coarse dry starch, degrease with methanol with a volume fraction of 85% for 22 hours, and degrease with absolute ethanol for 7 hours, Put it ...
Embodiment 2
[0022] With embodiment 1, its difference is:
[0023] (1) After washing the skin and slicing the taro, soak it in the ammonia solution for 2 minutes, take it out and grind it, put the taro powder in the ammonia solution and continue soaking it for 2 hours, and pass through a 200-mesh sieve to get the filtrate;
[0024] (2) Dry the final centrifuged precipitate in an oven at 40°C to obtain rough dry starch. After crushing the rough dry starch, degrease with methanol with a volume fraction of 85% for 20 hours, then degrease with absolute ethanol for 6 hours, and place in Dry in an oven at 40°C.
Embodiment 3
[0026] With embodiment 1, its difference is:
[0027] (1) After washing the skin and slicing the taro, soak it in the ammonia solution for 4 minutes, take it out and grind it, put the taro powder in the ammonia solution and continue soaking it for 4 hours, and pass through a 300-mesh sieve to get the filtrate;
[0028] (2) Dry the final centrifuged precipitate in an oven at 50°C to obtain coarse dry starch. After crushing the coarse dry starch, degrease with methanol with a volume fraction of 85% for 24 hours, then degrease with absolute ethanol for 8 hours, and place in Dry in an oven at 50°C.
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Abstract
The invention discloses a method for extracting taro starch and a method for preparing modified taro starch from the taro starch. The method for extracting the taro starch is characterized by specifically comprising the steps of peeling and cleaning taros, slicing the taros, soaking the sliced taros in an ammonia water solution for 2-4 min, taking out the sliced taros, crushing the sliced taros, continuously soaking the crushed taros in the ammonia water solution for 2-4 h, sieving, centrifuging filtrate for 15 min at the speed of 3,000 r / s, washing the precipitate obtained through centrifuging by using water, repeatedly centrifuging the precipitate for 15 min at the speed of 3,000 r / s, baking the precipitate which is finally obtained through centrifuging in a baking oven at the temperature of 40-50 DEG C so as to obtain coarse dry starch, crushing the coarse dry starch, degreasing the crushed coarse dry starch for 20-24 h by using methanol with the volume percent of 85%, degreasing the crushed coarse dry starch for 6-8 h by using anhydrous ethanol, baking the crushed coarse dry starch in the baking oven at the temperature of 40-50 DEG C, and crushing, thereby obtaining the taro starch. The methods have the advantages that the deproteinizing and degreasing effects are good, impurities in finished products are few, and the prepared modified taro starch is low in gelatinization temperature, high in viscosity, high in transparency, good in freeze-thaw stability and strong in ageing resistance.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a method for extracting taro starch and a method for preparing taro modified starch. Background technique [0002] Taro contains 18 kinds of amino acids, of which the content of 11 kinds of amino acids exceeds 0.5%, and the highest content of aspartic acid reaches 1.445%. Taro also has high medicinal value. The results of modern medical research show that taro has a good effect on lymphatic tuberculosis, swelling, lumbago and strain, lumbar arthralgia and intercostal neuralgia. However, apart from fresh food cooking and export sales, the current level of deep processing of taro is far inferior to the degree of development and utilization of yam, sweet potato, potato, etc. One of the key problems is that due to the high water content of taro, it is difficult to harvest Finally, if there is no suitable storage condition, the taro will spoil quickly, so it must be processed and util...
Claims
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Application Information
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