Extraction process of vigna umbellata starch

An extraction process, red bean technology, applied in the field of food processing, to achieve the effect of improving the extraction rate and optimizing the starch extraction process

Inactive Publication Date: 2020-04-10
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the extraction efficiency of using lye to

Method used

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  • Extraction process of vigna umbellata starch
  • Extraction process of vigna umbellata starch
  • Extraction process of vigna umbellata starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Soak the red bean in water until the volume becomes larger and the seed coat becomes no longer hard. It is easy to rub the seed coat with your hands to make the seed coat fall off; after peeling, dry the red bean and crush it, then pass it through a 80-mesh sieve, and take The product under the sieve, according to the ratio of solid-liquid ratio of 1:2g / mL, add a sodium hydroxide solution with a mass percentage concentration of 0.1%, soak for 1h at a temperature of 25°C; then place it in a rotating speed of 4000r / min Centrifuge in a centrifuge for 10 minutes. After completion, discard the supernatant and remove the yellow-brown substance in the precipitate, wash it with water for 4 times, and continue the centrifugation until the starch slurry appears white; continue to use a molar percentage concentration of 1mol / Adjust the pH value of L sodium hydroxide solution to 7.0, centrifuge and transfer to a 30°C constant temperature incubator to dry, pass through an 80-mesh si...

Embodiment 2

[0028] Soak the red bean in water until the volume becomes larger and the seed coat becomes no longer hard. It is easy to rub the seed coat with your hands to make the seed coat fall off; after peeling, dry the red bean and crush it, then pass it through a 80-mesh sieve, and take The product under the sieve, according to the ratio of material to liquid is 1:3g / mL, add the sodium hydroxide solution that the mass percent concentration is 0.2%, soak 2h at the temperature of 30 ℃; Centrifuge in a centrifuge for 10 minutes. After completion, discard the supernatant and remove the yellow-brown substance in the precipitate, wash it with water for 4 times, and continue the centrifugation until the starch slurry appears white; continue to use a molar percentage concentration of 1mol / Adjust the pH value of L sodium hydroxide solution to 7.0, centrifuge and transfer to a 30°C constant temperature incubator to dry, pass through an 80-mesh sieve after completion, and take the product under...

Embodiment 3

[0030] Soak the red bean in water until the volume becomes larger and the seed coat becomes no longer hard. It is easy to rub the seed coat with your hands to make the seed coat fall off; after peeling, dry the red bean and crush it, then pass it through a 80-mesh sieve, and take The product under the sieve is 1:4g / mL according to the ratio of material to liquid, adding a sodium hydroxide solution with a mass percentage concentration of 0.3%, soaking at a temperature of 35°C for 3h; Centrifuge in a centrifuge for 10 minutes. After completion, discard the supernatant and remove the yellow-brown substance in the precipitate, wash it with water for 4 times, and continue the centrifugation until the starch slurry appears white; continue to use a molar percentage concentration of 1mol / Adjust the pH value of L sodium hydroxide solution to 7.0, centrifuge and transfer to a 30°C constant temperature incubator to dry, pass through an 80-mesh sieve after completion, and take the product...

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Abstract

The invention relates to an extraction process of vigna umbellata starch. The extraction process comprises the following steps: soaking vigna umbellata in water until the volume is increased and the seed coats are not hard any more, and slightly rubbing with hands to easily peel off the seed coats; after peeling, drying the vigna umbellata, crushing, sieving with an 80-mesh sieve, taking the undersize product, adding a sodium hydroxide solution with a mass percent concentration of 0.1-0.5% according to a material-to-liquid ratio of 1:(2-6) g/mL, and soaking at a temperature of 25-45 DEG C for1-5 hours; centrifugating for 10 min in a centrifugal machine at a rotating speed of 4000 r/min, discarding the supernatant, removing the yellowish-brown substances in the precipitate, continuously washing with water four times, and continuously centrifuging until the starch slurry becomes white; and adjusting the pH value to 7.0 by selecting a sodium hydroxide solution with a molar percentage concentration of 1 mol/L, centrifuging, transferring into a constant-temperature incubator at 30 DEG C, drying, sieving with an 80-mesh sieve, and taking the undersize product. According to the invention, the extraction rate of vigna umbellata starch extracted by an alkali liquid is improved.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a process for extracting red bean starch. Background technique [0002] Adzuki bean, also known as red bean, belongs to Papilionaceae in biological taxonomy. Red bean is rich in starch and can be used as staple food to satisfy hunger, so it is also called "rice bean". Its seeds are rich in carbohydrates (55% to 60%) and protein (20%), and contain a certain amount of calcium, phosphorus, B vitamins such as iron and thiamine. Because adzuki bean has nutritional and health functions such as nourishing the spleen, nourishing blood, promoting body fluid, and replenishing qi, it has also become an important component of health food. In addition, the medicinal value of red bean is also very high. After oral administration, it can diuretic and reduce swelling, clear away heat and dampness, detoxify and expel pus; external use can also improve blood circulation, promote blood circulation and...

Claims

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Application Information

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IPC IPC(8): C08B30/04C08B30/02C08B30/06
CPCC08B30/02C08B30/04C08B30/06
Inventor 翟爱华张静祎曹龙奎
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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