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Full resource utilization method of sweet potato starch processing wastewater

A technology for sweet potato starch and wastewater processing, applied in chemical instruments and methods, peptide preparation methods, peptide sources, etc., can solve the problems of a large amount of wastewater, lack of effective treatment and utilization, and high cost of sweet potato protein, reducing environmental protection loads, increasing Effect of sewage treatment load

Active Publication Date: 2017-01-18
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006]Although the nutritional value of sweet potato protein is relatively high, because the protein content in sweet potato is low, the cost of extracting sweet potato protein directly from sweet potato is high, so it is not suitable for popularization and application
Existing methods for extracting protein from sweet potato starch processing wastewater by alcohol precipitation or heating (such as CN102558327A, CN102863509A), although the protein in the sweet potato starch processing wastewater can also be reclaimed, there will still be a large amount of wastewater after separating the sweet potato protein. Efficient processing and utilization
In addition, the sweet potato starch processing wastewater in the prior art contains not only sweet potato protein, but also other sweet potato components, and the purity of the protein extracted by direct heating precipitation or alcohol precipitation is often not high, which meets the demand for high-purity sweet potato protein in the food industry and medical care industry There is a restrictive effect

Method used

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  • Full resource utilization method of sweet potato starch processing wastewater

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] 1 sweet potato mashed

[0063] Select fresh and complete Jishu-21 sweet potatoes, after preliminary cleaning, then cut off the roots and further clean; weigh 2kg of fresh sweet potatoes that have been processed, cut them into small pieces of 1*1*1cm, add 4L of water, and use a beater Break up further, filter with 200 mesh filter cloth, wash the potato residue obtained by adding 2L of water once, filter with 200 mesh filter cloth, combine the two filtrates for starch separation, wash the potato residue with 2L of water, filter, and filtrate Can be used for the next sweet potato mash.

[0064] 2 Potato residue processing

[0065] Add water to the potato dregs after washing twice to adjust the appropriate concentration, then add an appropriate amount of medium-temperature amylase according to the amount of residual starch in the potato dregs, heat up to 88±2°C for 5 minutes, cool to 60±2°C, and adjust the pH to 4.4- 4.6. Add an appropriate amount of glucoamylase to keep ...

Embodiment 2

[0074] 1 sweet potato mashed

[0075] Select fresh and complete Jishu-21 sweet potatoes, preliminarily clean them, then cut off the roots, and clean them further; weigh 2 kg of fresh sweet potatoes that have been processed, cut them into small pieces, add 3.5 L of water, and further smash them with a beater. Filter with a 200-mesh filter cloth, wash the potato dregs with 1.5L water once, filter with a 200-mesh filter cloth, combine the two filtrates for starch separation, wash the potato dregs with 2.0L water, filter, and the filtrate can be used for the next step Once the sweet potatoes are mashed.

[0076] 2 Potato residue processing

[0077]Add water to the potato dregs after washing twice to adjust the appropriate concentration, then add an appropriate amount of medium-temperature amylase according to the amount of residual starch in the potato dregs, raise the temperature to 85±2°C, keep it warm for 10 minutes, cool down to 60±2°C, and adjust the pH to 4.4- 4.6. Add an ...

Embodiment 3

[0086] 1 sweet potato mashed

[0087] Select fresh and complete Jishu-21 sweet potatoes, after preliminary cleaning, then cut off the roots, further clean, peel off the outer skin, weigh 2kg, cut into small pieces, add 3L of water, further crush with a beater, and use a 200-mesh Filter through a filter cloth, wash the obtained potato residue with 2L of water once, filter with a 200-mesh filter cloth, and combine the two filtrates for starch separation. The potato dregs are washed with 2L of water, filtered, and the filtrate can be used for the next sweet potato beating.

[0088] 2 Potato residue processing

[0089] Add water to the potato dregs after washing twice to adjust the appropriate concentration, then add an appropriate amount of medium-temperature amylase according to the amount of residual starch in the potato dregs, raise the temperature to 88±2°C and keep it for liquefaction for 8 minutes, then cool down to 60±2°C, and adjust the pH to 4.4- 4.6. Add an appropriat...

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Abstract

The invention discloses a full resource utilization method of sweet potato starch processing wastewater. Sweet potato protein is extracted by the utilization of sweet potato juice liquor. Firstly, part of sweet potato protein is separated by pH regulation and low-temperature heating, protein content is about 50-60%, and the separated sweet potato protein is used as a feed protein product; residual liquor is continuously heated to 95-105 DEG C, and protein ingredient is precipitated out and the part of protein with high content (85% and above) and good condition can be used as excellent sweet potato protein to be used for food processing; and liquor obtained after separation of protein is used for preparing a sweet potato beverage. Other nutritional ingredients in the liquor are maintained. By the method, the sweet potato starch high-concentration wastewater resource is utilized to the maximum.

Description

technical field [0001] The invention relates to a method for full resource utilization of sweet potato starch processing waste water, which belongs to the field of agricultural product processing. Background technique [0002] Sweet potatoes originated in South America and were introduced to my country from the Philippines and Vietnam in the 16th century. Sweet potato is an annual herbaceous vine plant, which is mainly cultivated by root tubers. Sweet potato, also known as sweet potato, sweet potato, etc., is rich in starch and sugar, which can provide a lot of heat energy, so some countries in Africa and Asia use sweet potato as a staple food. In addition, sweet potato is also rich in cellulose, vitamins, various minerals and various amino acids, and its nutritional value is very rich. Modern medical research has found that sweet potatoes also contain a variety of functional factors, which can prevent cardiovascular diseases, prevent constipation and intestinal diseases, ...

Claims

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Application Information

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IPC IPC(8): A23L2/04C07K1/34C07K1/14C07K14/415
CPCA23L2/04C07K14/415
Inventor 赵祥颖张家祥田延军韩延雷张立鹤张俊娇刘建军
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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