Method for increasing yield of corn starch with biological enzymes

Abstract

The invention mainly relates to the technical field of corn starch processing, and discloses a method for increasing the yield of corn starch with biological enzymes. The method comprises the following steps: impurity removal, primary drying, crushing, primary enzymolysis, secondary enzymolysis, germ separation, secondary drying and superfine grinding. The method for increasing the yield of corn starch with biological enzymes is simple, green and environment-friendly; the use of sulfur dioxide and other chemical reagents in the soaking process is avoided; the safety of the corn starch is improved; protein separation and starch cleaning processes are avoided; corn starch loss is avoided; the yield and purity of corn starch are increased; and the utilization rate of corn starch is increased.

Description

technical field [0001] The invention mainly relates to the technical field of cornstarch processing, in particular to a method for increasing the yield of cornstarch through biological enzymes. Background technique [0002] Corn is an important food crop and feed crop, and it is also the crop with the highest total output in the world. Its planting area and total output are second only to rice and wheat. Corn has always been known as a longevity food, rich in starch, protein, fat, Vitamins, trace elements, cellulose, etc. have great potential to develop high-nutrition, high-biological function foods; among them, corn starch is also known as corn starch, commonly known as six-grain powder; the white powder with light yellow is the main component of corn , accounting for 70~75% of the weight of corn. The traditional preparation method of corn starch is to soak the corn with 0.3% sulfurous acid for 48 hours, and then through coarse crushing, germ separation, grinding, fiber sep...

AI Technical Summary

Problems solved by technology

[0002] Corn is an important food crop and feed crop, and it is also the crop with the highest total output in the world. Its planting area and total output are second only to rice and wheat. Corn has always been known as a longevity food, rich in starch, protein, fat, Vitamins, trace elements, cellulose, etc. have great potential to develop high-nutrition, high-biological function foods; among them, corn starch is also known as corn starch, commonly known as six-grain powder; the white powder with light yellow is the main component of corn , accounting for 70~75% of the weight of corn. The traditional preparation method of corn starch is to soak the corn with 0.3% sulfurous acid for 48 hours, and then through coarse crushing, germ separation, grinding, fiber separation, protein separation, precipitation, and drying. The process is complicated, and it needs to be soaked in sulfur dioxide during the soaking process to reduce the pH to 3.9~4.1. The acidity is strong, which will have a certain impact on the flavor of corn starch, and the waste water produced will also be It pollutes the environment, and long-term consumption of cornstarch containing sulfur dioxide will affect the health of the body, and the soaking time is too long, which obviously reduces the production efficiency of cornstarch. In addition, the cornstarch needs to be cleaned in the later protein separation process, which will still cause The waste of corn starch reduces the yield of corn starch, which can only reach about 60%.

[0003] The existing patent document CN109306019A discloses a method for improving the extraction rate of cornstarch by extrusion cooking. The content disclosed in the patent document is different from the traditional one in that the process of extrusion cooking is added after fiber separation and before protein separation. The machine is divided into six different sections to extrude the corn slurry, and the temperature gradually increases from the first zone to the sixth zone, from 28°C to 53°C, which does not reach the cooking temperature, so the extrusion cooking of the patent document The cooking process has not been realized, and the problems of low production efficiency, strong corrosion and serious pollution in the traditional method cannot be significantly improved; the patent document CN108148142A discloses a method for ultrasonically assisted extraction of corn starch, and the method specifically disclosed in the patent document is different from the traditional method The difference is that ultrasonic treatment is added after fiber separation and before protein separation. Ultrasonic time of 15 minutes cannot effectively increase the yield of corn starch and reduce the amount of sulfur dioxide used, which is not ideal for the improvement of traditional methods.

Images