Method for producing mung bean/pea starch

A technology of pea starch and mung bean, which is applied in the field of food processing, can solve the problems of unguaranteed starch quality, difficult sewage treatment, and large consumption of dissolved oxygen, so as to improve resource utilization, reduce COD and other indicators, and improve purity. Effect

Inactive Publication Date: 2015-09-16
SHANDONG UNIV
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Problems solved by technology

[0004] The current method of producing mung bean/pea starch is the traditional physalis method. The production process requires a large amount of groundwater and produces a large amount of slurry water. There are a large amount of dissolved organic pollutants in the slurry water, followed by inorganic compounds containing N and P. It also contains a certain amount of volatile acid, ash, etc. These organic pulp water will deteriorate after fermentation, and it will consume a large amount of dissolved oxygen wh...

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  • Method for producing mung bean/pea starch

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Embodiment 1

[0035] Such as figure 1 As shown, (1) Soaking beans: Put mung beans / peas in a container and soak them in water. This process is divided into water absorption stage and expansion stage. The main purpose is to soften the tissue, leach some soluble substances, and disperse the protein matrix of embedded starch; The process takes 35 hours. The lactic acid bacteria produced during the soaking process can disintegrate and dissolve the protein network. At the same time, the acidity produced by the lactic acid bacteria changes the pH value of the soaked soybean water from 6.50 to 4.50;

[0036] (2) Grinding beans: The soaked mung beans / peas are cleaned and sieved, and then enter the stainless steel pulverizer to grind into mung bean / pea puree (pH value 4.90). Pulp temperature, the raw pulp temperature should not exceed 23°C;

[0037] (3) Primary screening: the ground pea puree is passed through a pressure curved sieve (300 mesh stainless steel screen) to remove the coarse residue to...

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Abstract

The invention discloses a method for producing a mung bean/pea starch. The method comprises the following procedures: soaking beans, grinding beans, primarily screening, separating, precipitating, taking out the pulp, secondarily screening, hydrocyclone separating and purifying, and vacuum dewatering. On the basis of producing starch by a conventional acidic steeping liquor processing, a hydrocyclone separation device and the vacuum dewatering technique are combined, thereby greatly increasing the efficiency of separating the starch and the efficiency of dewatering, reducing the protein level in the starch, increasing the whiteness of the starch, greatly increasing the purity of the starch, reducing the indexes such as COD in the sewage, and greatly shortening the time of separating the starch and dewatering.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mung bean / pea starch production process. Background technique [0002] Mung beans are cool in nature, sweet in taste, contain protein, fat, carbohydrates, vitamins A, B, C and other ingredients, and have the effects of relieving heat and thirst, diuresis, detoxification, and lowering blood pressure. The nutritional value of mung bean starch is very high, and its use is also very wide. Therefore, the energy value provided by mung bean starch is lower than that of other grains, and it has an auxiliary therapeutic effect on obese and diabetic patients. Moreover, oligosaccharides are beneficial bacteria in the human intestinal tract - the proliferation factor of bifidobacteria. Regular consumption of mung bean starch can improve intestinal flora, reduce the absorption of harmful substances, and prevent certain cancers. [0003] Peas are sweet in taste and flat in nature, and rich i...

Claims

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Application Information

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IPC IPC(8): C08B30/00C08B30/04C08B30/06
Inventor 曹成波王小皎邢丹宁栾晓玉闫建伟王雪源王学林李照王凤伟秦永胜陈志庆
Owner SHANDONG UNIV
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