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A kind of method utilizing wheat B starch to prepare pregelatinized starch

A technology for pregelatinizing starch and B starch, applied in the application, animal husbandry, additional food elements and other directions, can solve the problems affecting the application of wheat B starch, affecting the composition of B starch, low purity of B starch, etc., to achieve superior quality and production. The effect of low cost, simple and feasible process

Active Publication Date: 2018-01-12
河南飞天生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The difference in the production process of wheat starch often affects the composition of B starch, which in turn affects the application of wheat B starch
Generally, the by-products of B starch produced by the Martin method contain more protein and pentosan, resulting in low purity, high viscosity, and high bulk density of B starch; although wheat B starch is a by-product of the starch production process, its content is low. Not low, the current utilization of wheat B starch has been stuck in the stage of using wheat B starch to make edible alcohol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method utilizing wheat B starch to prepare pregelatinized starch, comprising the following steps:

[0022] (1) Noodle kneading and aging: mix flour and water at a mass ratio of 1:0.8 to obtain noodle slurry, the temperature of the water is 26°C, pump the noodle slurry into the aging tank for aging, and the aging time is 20 minutes;

[0023] (2) Homogeneous separation: pump the cured slurry into the homogenizer for homogenization and dilution. The mass concentration of the homogenized slurry is 39%, and then the homogenized flour slurry is separated by a three-phase decanter centrifuge. Obtain A starch and fiber F, B starch and gluten G, pentosan C, wherein A starch and fiber F go to A starch refining section, and pentosan C goes to the subsequent processing section;

[0024] (3) Separation of B starch and milk: pump the B starch and gluten powder G obtained by the homogeneous separation in step (2) into the gluten ripening tank for 15 minutes of aging, and the noodle ...

Embodiment 2

[0032] A method utilizing wheat B starch to prepare pregelatinized starch, comprising the following steps:

[0033] (1) Kneading and aging: Mix flour and water at a mass ratio of 1:1 to obtain noodle paste. The temperature of the water is 33°C. Pump the noodle paste into an aging tank for aging. The aging time is 10 minutes;

[0034] (2) Homogeneous separation: pump the cured slurry into the homogenizer for homogenization and dilution. The mass concentration of the homogenized slurry is 42%, and then the homogenized flour slurry is separated by a three-phase decanter centrifuge. Obtain A starch and fiber F, B starch and gluten G, pentosan C, wherein A starch and fiber F go to A starch refining section, and pentosan C goes to the subsequent processing section;

[0035] (3) Separation of B starch and milk: pump the B starch and gluten powder G obtained by the homogeneous separation in step (2) into the gluten aging tank for aging for 20 minutes. For the gluten dough, the first-...

Embodiment 3

[0043] A method utilizing wheat B starch to prepare pregelatinized starch, comprising the following steps:

[0044](1) Noodle kneading and aging: mix flour and water at a mass ratio of 1:0.9 to obtain noodle slurry. The temperature of the water is 28°C. Pump the noodle slurry into the aging tank for aging. The aging time is 18 minutes;

[0045] (2) Homogeneous separation: pump the cured pulp into the homogenizer for homogeneous dilution. The mass concentration of the homogenized pulp is 40%, and then the homogenized flour pulp is separated by a three-phase decanter centrifuge. Obtain A starch and fiber F, B starch and gluten G, pentosan C, wherein A starch and fiber F go to A starch refining section, and pentosan C goes to the subsequent processing section;

[0046] (3) Separation of B starch and milk: pump the B starch and gluten powder G obtained in step (2) homogeneously separated into the gluten aging tank for aging for 16 minutes. For the gluten dough, the first-stage cy...

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Abstract

The invention discloses a method for preparing pregelatinized starch from wheat B starch. The method mainly comprises the following steps: carrying out dough kneading, curing, homogenizing and three-phase separation on wheat flour, so as to obtain A starch milk, fiber F, B starch milk, vital gluten G and pentosan; washing and separating B starch milk and vital gluten G by virtue of a roller sieve, so as to obtain vital gluten and wheat B starch milk; separating A starch from B starch milk, pumping obtained pure B starch milk into a B starch milk buffer tank, regulating concentration, heating, preserving heat, carrying out gelatinization, and carrying out drum dehydration and airflow drying, so as to obtain the finished pregelatinized starch. The method is simple and feasible, low in cost and is beneficial to industrial production; furthermore, the prepared pregelatinized starch has good water-absorbing property, moisture retention, viscidity and dispersity and can be applied to granulated feed adhesives, quick-frozen food humectants, thickeners, paper manufacturing industry and the like.

Description

technical field [0001] The invention belongs to the technical field of starch production, and in particular relates to a method for preparing pregelatinized starch from wheat B starch. Background technique [0002] There are two types of starch produced during the preparation of wheat starch, one is A starch and the other is B starch. Among them, A starch is a refined high-purity starch, and B starch is a by-product composed of small granule starch, damaged starch, etc., and its content accounts for about 10-20% of the total amount of flour. The difference in the production process of wheat starch often affects the composition of B starch, and then affects the application of wheat B starch. Generally, the by-products of B starch produced by the Martin method contain more protein and pentosan, resulting in low purity, high viscosity, and high bulk density of B starch; although wheat B starch is a by-product of the starch production process, its content is low. Not low, the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B30/12A23L29/30A23K20/163
CPCC08B30/12
Inventor 李林海董得平戴厚同赵桂强孙庆新陈金强陈汝群
Owner 河南飞天生物科技股份有限公司
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