A method for extracting edible starch from wild acorn fruit

Abstract

The invention discloses a method for extracting edible starch from wild acorn fruit. The starch extracted by adopting the method is excellent in mouth feeling, and golden in color.According to the technical scheme, the method comprises the following steps: 1) airing and shelling the acorn fruit, then grinding into 40-60 meshes, and conducting aerobic fermentation; 2) adding water of 8-9DEG C into the fermented acorn fruit for soaking for 3 to 4 days, mixing and stirring; 3) injecting water of 8-9DEG C, mixing and stirring for continuously grinding for three times; 4) conducting fourth-time water of 8-9DEG C into the extracted primary pulp for mixing and stirring, grinding and then conducting extraction of pulp powder; 5) conducting fifth-time injection of water of 8-9DEG C for mixing pulp, grinding and then conducting extraction of pulp powder; 6) conducting sixth-time injection of water of 8-9DEG C for mixing pulp, conducting disc separation, and extracting crude protein, aflatoxin, fine fiber, and recycling side product acorn residues; and 7) finally, extracting high-purity starch, drying the starch in a drying room, then packaging and storing. The method belongs to the field of extraction technology.

Description

technical field [0001] The invention relates to an extraction method, in particular to a method for extracting edible starch from wild acorns, and belongs to the field of extraction techniques. Background technique [0002] Oak is a general term for the Fagaceae trees that grow in low hilly areas. Its fruit is called acorn, also known as acorn, which is the general term for the seeds of Fagaceae plants. Acorns contain starch, tannin, protein, fat, cellulose, minerals, vitamins and pigments. And the content of acorn starch is as high as 19.8%. The shape of the granules of acorn starch is spherical or elliptical, the size of the starch granules varies greatly, the average diameter is 9.8vm, and the hand feels delicate; the gelatinization viscosity of acorn starch is higher than that of potato starch, the gelatinization is transparent, and the aging time long. According to scientific statistics, the national output is about 2 to 3 million tons, and it is a huge wild resource...

AI Technical Summary

Problems solved by technology

However, most of the acorn starch produced by the wet method in the past was a workshop-style traditional process. Due to the limitations of equipment and technology, the acorn starch produced had high tannins and other impurities, and it was difficult to meet the quality requirements of export products. The efficiency and quality are low, which seriously affects the economic benefits

At the same time, due to the failure of proper treatment of waste water and waste residue in the old traditional process, it caused serious pollution to the surrounding environment.