A new process for the production of industrialized mung bean starch
A technology of mung bean starch and new technology, which is applied in the field of industrialized mung bean starch production new technology, to achieve the effect of overcoming poor color and improving production efficiency
Inactive Publication Date: 2015-10-21
HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS
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[0013] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a new process for the production of industrial mung bean starch, adopt modern industrial separation technology, solve the defects of the traditional Physalis process, and explore a new production process suitable for mung bean starch
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[0021] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.
[0022] refer to figure 1 , the specific implementation mode adopts the following technical solutions: a new process for the production of industrialized mung bean starch, its technological process is:
[0023] Mung beans→screening→cleaning and soaking→peeling→adjusting pH to alkaline refining and sieving to remove slag→stirring for 1h→separation→starch slurry and protein slurry, protein slurry will be treated separately;
[0024] Starch slurry→add water and stir well, stand still→precipitate for the first time, remove the supernatant and treat it for the second time→centrifuge, add acid water to the starch slurry to adjust the pH and stir evenly, stand still→remove the supernatant→add water to the sediment and pass through a 200-mesh sieve→centrif...
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The invention discloses a new technology for industrial mung bean starch production, and relates to the technical field of mung bean starch production technologies. The technology comprises procedures as follows: mung beans are screened, washed and soaked by 5 times of water at the temperature of 45 DEG C for 8 hours, water is added, beating and skin removal are performed, the pH is adjusted to 9.0, the mixture is stirred, screened to remove dregs, stirred for one hour and subjected to slurry-liquid separation by a disk type separator, starch slurry and protein slurry are obtained, and the protein slurry is separately treated; and the starch slurry is added with water, washed for two times and subjected to centrifugal separation, double water in volume is added into slurry, acid is added to adjust the pH to 3.0, the mixture is treated for 30 minutes and subjected to centrifugation to remove supernatant which is collected and recycled, the starch slurry is settled, added with water, filtered by a screen with 200 meshes and subjected to centrifugation, drying, weighing and packaging, and a product is obtained. With adoption of a modern industrialized separation technology, defects of a conventional acid slurry method technology are overcome, a new technology suitable for mung bean starch production is found; and meanwhile, the industrialization process study of mung bean protein is performed, the overall mung bean starch production technology level and the mechanical degree are improved, and the production cost is reduced.
Description
technical field [0001] The invention relates to the technical field of mung bean starch production technology, in particular to a new industrialized mung bean starch production process. Background technique [0002] At present, the production scale of my country's mung bean starch manufacturers is mostly 200-1000 tons per year. QS certification has standardized the production, but the production capacity and technology of the manufacturers are still at a relatively low level, but the mung bean starch produced by the Physalis method has good performance. [0003] There are three main methods of domestic mung bean starch production, namely Physalis method, mechanical separation method and soil method. [0004] The production of mung bean starch by the Physalis method is mainly to put the soybean milk for a while, and after natural fermentation, it gradually becomes sour, and it becomes Physalis that can precipitate starch. Physalis is the "leftovers" of starch extraction by P...
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IPC IPC(8): C08B30/00
Inventor 李树立刘坤李娜
Owner HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS