Production process of colocasia esculenta starch

A taro starch and production process technology, applied in the field of food processing, can solve the problems of reducing the quality of taro starch, low extraction rate of taro starch, prolonging the precipitation time, etc., and achieve the effect of white and delicate appearance, short time consumption and simple process

Inactive Publication Date: 2014-05-07
徐弋舒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because taro contains a lot of colloid, the colloid will greatly prolong the settling time, which generally takes 2 to 3 days. During the long settling process, taro starch is prone to microbial degradation, thereby reducing the quality of taro starch
Simultaneously, the extraction rate of taro starch produced by this method is relatively low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Take the taro, peel it, and pulverize it into a taro slurry with a particle size of less than 3 mm;

[0024] 2) Add an aqueous solution containing 0.1% sodium metabisulfite and 0.1% vitamin C to the taro slurry by 1 times its weight to obtain a mixed slurry, using 0.001mol / L Ca(OH) 2 The solution solution adjusts the pH value of the mixed slurry to 8.5, stands for 50 minutes, squeezes, filters, and collects the filtrate and filter residue for later use;

[0025] 3) Rinse the filter residue with clear water 5 times the weight of the filter residue, collect the lotion, and combine the lotion with the filtrate to obtain starch puree;

[0026] 4) Pass the starch puree through a 200-mesh sieve, centrifuge at a speed of 1000 r / min, and centrifuge for 15 minutes to obtain starch milk, wash the starch milk, filter, and air-dried the filtrate at 55°C to obtain taro starch , the yield was 55.4%.

Embodiment 2

[0028] 1) Take the taro, peel it, and pulverize it into a taro slurry with a particle size of less than 3 mm;

[0029] 2) To the taro slurry, add an aqueous solution containing 0.3% sodium sulfate and 0.3% vitamin C in an amount twice its weight to obtain a mixed slurry, adjust the pH value of the mixed slurry to 10 with a 0.01 mol / L ammonia solution, and let stand for 100 min , press, filter, collect filtrate and filter residue for use;

[0030] 3) Rinse the filter residue with clear water 30 times the weight of the filter residue, collect the lotion, and combine the lotion with the filtrate to obtain starch puree;

[0031] 4) Pass the starch puree through a 260-mesh sieve, centrifuge at a speed of 3000 r / min, and centrifuge for 30 minutes to obtain starch milk, wash the starch milk, filter, and dry the filtrate at 60°C by air flow to obtain taro starch. , the yield was 58.9%.

Embodiment 3

[0033] 1) Take the taro, peel it, and pulverize it into a taro slurry with a particle size of less than 3 mm;

[0034] 2) To the taro slurry, add an aqueous solution containing 0.2% sodium sulfite and 0.2% vitamin C in an amount of 1.5 times its weight to obtain a mixed slurry, using 0.005mol / L Ca(OH) 2 The solution adjusted the pH value of the mixed slurry to 9.5, stood for 75 minutes, squeezed, filtered, and collected the filtrate and filter residue for use;

[0035] 3) Rinse the filter residue with clear water 15 times the weight of the filter residue, collect the lotion, and combine the lotion with the filtrate to obtain starch puree;

[0036] 4) Pass the starch puree through a 230-mesh sieve, centrifuge at a rotational speed of 2000 r / min, and centrifuge for 20 minutes to obtain starch milk, wash the starch milk, filter, and air dry the filtrate at 58°C to obtain taro starch , the yield was 60.3%.

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Abstract

The invention discloses a production process of colocasia esculenta starch. The process includes: 1) taking colocasia esculenta and conducting peeling, and smashing the peeled colocasia esculenta into a colocasia esculenta slurry; 2) adding a color protecting liquid into the colocasia esculenta slurry, adjusting the pH value of the mixed slurry to 8.5-10, performing standing for 50-100min, carrying out squeezing and filtering, and collecting the filtrate and filter residue for standby use; 3) rinsing the filter residue by clear water, collecting the lotion, and combining the lotion with the filtrate to obtain a starch primary pulp; and 4) sieving the starch primary pulp by a sieve of 80-260 meshes, and conducting centrifugation and separation to obtain starch milk, and performing drying, thus obtaining the colocasia esculenta starch. Compared with the prior art, the process provided by the invention has the advantages of simplicity, short time and high extraction rate. The prepared colocasia esculenta starch has pure white and delicate appearance, and the prepared food has faint scent, is soft and moist, and is refreshing and smooth in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a production process of taro starch. Background technique [0002] Taro (Colocasia esculenta (L.) Schoot), also known as green taro and taro, is an annual tuber plant and is often cultivated as an annual crop. Taro is not only edible, but also medicinal. It tastes sweet, pungent, flat, and smooth in nature. Its leaves, flowers, and tubers can be used as medicine. It has the effect of dispelling boils and dispersing knots. It is mainly used for swollen poison, psoriasis, and burns. The starch content of taro is relatively high, about 69.6-73.7%, and the starch granules are small, only one-tenth of potato starch, and its digestibility can reach 98.8%, which is an excellent starch raw material. Taro starch also has a wide range of commercial uses. Taro starch can be used in the food field of infants and patients due to its unique advantages of good absorption. In addit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/02C08B30/06
Inventor 徐弋舒
Owner 徐弋舒
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