Method for improving extraction rate of corn starch by virtue of extrusion and cooking

A technology of corn starch and extraction rate, which is applied in the field of extrusion cooking technology to improve the extraction rate of corn starch, can solve the problems of short-term, high-efficiency, green, and environmental protection extraction methods that have not yet been studied, high cost, and long time-consuming, etc., to achieve improvement The effect of industrial production efficiency, low production cost and short time consumption
CN109306019AInactive Publication Date: 2019-02-05SHENYANG NORMAL UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHENYANG NORMAL UNIV
Publication Date
2019-02-05
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to a method for improving the extraction rate of corn starch by virtue of extrusion and cooking. The method adopts an extrusion and cooking technology to process the corn starch.The temperature of six sections of an extruder is as follows: the temperature of section I is 25 to 35 DEG C, the temperature of the section II is 30 to 40 DEG C, the temperature of the section III is 35 to 45 DEG C, the temperature of the section IV is 40 to 50 DEG C, the temperature of the section V is 45 to 55 DEG C, the temperature of the section VI is 50 to 60 DEG C, the screw revolution is150 to 350 rpm, the material water content is 20 to 40 percent, and an aperture of a grinding head of the extruder is in a circular shape or a rectangular shape. Compared with the traditional wet-method corn starch extraction process, on the premise of ensuring the purity of the starch, the soaking time of the corn can be reduced by 50.00 percent, the addition amount of the sulfinic acid is reduced by 33.33 percent, the starch extraction rate is increased by 33.52 percent, and the extraction rate of the corn starch is significantly improved. The equipment used in the method is single, the processing method is simple and easy, the production cost is low, the time consumption is short, and the industrialized production is facilitated.
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Description

technical field

[0001] The invention belongs to the field of deep processing of grain, oil and food industry, and in particular relates to a new method for improving the extraction rate of cornstarch by extrusion cooking technology. Background technique

[0002] Corn is one of the main food crops in my country and even in the world, and it is also widely used in the production of corn starch as an important industrial raw material. At present, the wet milling process is mostly used to produce corn starch at home and abroad. Soaking is the most important process in the wet production of corn starch. The quality of the soaking effect directly affects the milling and separation effect of the subsequent process, and ultimately affects the starch and its by-products. quality and yield. However, the traditional sulfurous acid immersion process takes a long time, and the problem of residual sulfur dioxide in the immersion process is serious, which has a great impact on the later t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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