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An acorn starch and acorn technology, which is applied in the field of acorn starch preparation, can solve the problems of low yield, coarse particle size, high energy consumption and the like, and achieve the effects of high output, high fineness and good taste.
Inactive Publication Date: 2016-11-16
湖北中坪葛业开发有限公司
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This method has the following disadvantages: one, due to the repeated crushing of the slurry during crushing, the crushing is insufficient and a considerable part of the acorn starch is not dissolved in the slurry, resulting in lower yield, coarser particle size, and high energy consumption. , time-consuming, high cost
2. When removing impurities in the next step, the impurity particles are crushed to a smaller particle size at the same time, so the removal of impurities is not complete, and mixing it into acorn starch will cause poor taste of acorns
3. Partial loss of acorn powder will also be caused during impurity removal, and the loss in this process will cause a relative loss of 5-6% in yield
Method used
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Embodiment 1
[0011] 1. Preparation of acorn starch
[0012] (1) Shelling and soaking: Sun-dry the acorns until the water content is below 30%, then use a sheller to peel the acorns to obtain the acorn kernels, then soak the acorn kernels with clean water, change the water every day, and soak for 5~ 7 days;
[0013] (2) Pulverize and sieve: a hammer mill is used to pulverize soaked acorn kernels while adding water, and the resulting slurry containing acorn starch is sieved with an 80-mesh vibrating sieve; , when pulverizing, add 2 to 4 mass units of water per 1 mass unit of acorn kernels; the secondary pulverization and sieving uses a refiner to grind the acorn slag obtained by primary sieving while adding water, and the obtained The slurry is sieved with a 120-mesh vibrating sieve; in terms of mass, when crushing, add 2 to 4 mass units of water for every 1 mass unit of acorn powder; use a refiner to sieve the slurry for the third time The obtained acorn residue is ground while adding wat...
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Abstract
The invention discloses a preparation method of acorn starch, wherein the method comprises the following steps: (1) shelling and soaking; (2) grinding and screening; (4) concentrating, spinning dry, and drying until the water content is less than 10%, so that the acorn starch is obtained. The invention further provides the preparation method of the acorn starch. The preparation method is high in yield and low in cost, and the prepared acorn starch is good in taste.
Description
technical field [0001] The invention relates to a method for preparing starch, in particular to a method for preparing acorn starch. Background technique [0002] Acorns, also known as acorns, are the fruits of the Fagaceae plant Quercus acornus, and their main components are 50%-59% starch, 12%-16% tannin, 11.5-15.6% protein, and 2.1-2.6% fatty oil , also contains cellulose, vitamins, phenols and other substances. The starch in acorns has high edible value, and can be made into various foods such as tofu, vermicelli, vermicelli, acorn soup, acorn paste, and acorn jelly. At present, the preparation of acorn starch has low yield, poor reliability, complicated process and high cost. For example, the prior art CN201610027430.1 discloses a preparation method of acorn starch, which includes the following steps: (1) soaking the acorn kernels in water, and then performing the first cycle of impurity removal to obtain suspension I, suspension I The liquid phase in the mixture is ...
Claims
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Application Information
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