Process for extracting taro starch
A technology of taro starch and extraction process, applied in the field of food processing, can solve the problems of research affecting performance application, low extraction rate, long settling time, etc., and achieve the effect of improving purity and low extraction rate
Inactive Publication Date: 2017-06-13
GUILIN HAOXIN TECH SERVICE
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Problems solved by technology
[0003] The taro starch granules are small and wrapped in the protein network structure and mucopolysaccharides, resulting in the extraction of starch granules by breaking the wall, which affects the research on its performance and application
Conventional methods - water precipitation method, ammonia water precipitation method and NaOH precipitation method, not only the sedimentation time is long, it is easy to cause starch product quality, and the extraction rate is not high
Method used
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Experimental program
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Effect test
Embodiment Construction
[0014] The principles and features of the present invention are described below in conjunction with specific examples, which are only used to explain the present invention and are not intended to limit the scope of the present invention.
[0015] A kind of extraction technology of taro starch, is finished by following steps:
[0016] (1) Wash the taro bulbs, peel them, cut them into thin slices, and wash them again.
[0017] (2) Immerse in 0.03 mol / liter ammonia water for 2 minutes, and use a plant tissue masher to homogenize at a lower speed under the condition of dilute ammonia solution or sufficient water coverage. Soak for about 2 hours.
[0018] (3) Then, filter with 80 mesh and 260 mesh sieves respectively, and the filtrate settles for 48 hours.
[0019] (4) Remove the upper and bottom residues, wash the starch several times, and dry at 40°C for 48 hours to obtain taro starch.
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The invention relates to a process for extracting taro starch. The process comprises the following steps: (1) washing taro, peeling, cutting the taro into thin pieces, and washing once again; (2) soaking the thin taro pieces in ammonia water for 2 minutes, homogenizing by using a plant tissue smashing machine at a relatively speed under the condition of sufficient ammonia water covering, and soaking homogenate in an ammonia water solution for 2 hours; (3) filtering slurry, and settling filtrate for 4-8 hours; and (4) removing upper and bottom resides, washing starch for times with water, and drying, thereby obtaining the taro starch. The process has the beneficial effects that the problems that a conventional taro starch production method is relatively low in purity and extraction rate, relatively poor in quality and the like to a certain extent can be solved, and probability of further application of the taro starch is provided.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a taro starch extraction process. Background technique [0002] The annual output of taro in the world is about 5.3×106~5.8×106T. The domestic taro planting area is wide and relatively concentrated, which provides guarantee for the deep processing of taro, and the market prospect is relatively broad. The starch content of taro is as high as 69.6%-73.7%, fine texture, excellent performance, wide application, and great development value. [0003] Taro starch granules are small and wrapped in the protein network structure and mucopolysaccharides, resulting in the extraction of starch granules by breaking the wall, which affects the research on its performance and application. Conventional methods - water precipitation method, ammonia water precipitation method and NaOH precipitation method, not only the sedimentation time is long, it is easy to cause starch product quality, and the e...
Claims
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Login to View More IPC IPC(8): C08B30/04
CPCC08B30/04
Inventor 钟传新王君
Owner GUILIN HAOXIN TECH SERVICE