Corn starch soaking prodn. process of adding vegetable protease

A production method, corn starch technology, applied in the field of corn starch enzymatic soaking production process, to achieve the effects of reducing energy consumption, improving production efficiency, and reducing energy consumption

Inactive Publication Date: 2006-09-13
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the new enzymatic production process was adopted in production, and the examples and intellectu...

Method used

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  • Corn starch soaking prodn. process of adding vegetable protease

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1. When the concentration of lactic acid bacteria added to the soaking solution is 0.1%, the bromelain concentration is 0.1%, and the SO 2 When the concentration is 0.06%, the purpose of shortening the soaking time can be achieved. The soaking time is generally 23-24 hours, and the starch yield is the same as the current wet soaking production process.

Embodiment 2

[0020] Embodiment 2, when the concentration of lactic acid bacteria added to the soaking solution is 0.5%, the bromelain concentration is 0.3%, SO 2 When the concentration is 0.06%, the soaking time can be significantly shortened. The soaking time is generally 20 hours, and the starch yield can be increased by 2 percentage points compared with the current wet soaking production process.

Embodiment 3

[0021] Embodiment 3, when the concentration of lactic acid bacteria added to the soaking solution is between 0.1% and 0.5%, the concentration of bromelain is between 0.1% and 0.3%, SO 2 When the concentration is 0.06%, the soaking time is generally 20 to 14 hours, and the starch yield is basically the same as the current wet soaking production process.

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Abstract

The invention relates to the deeply processing of the agricultural and sideline products especially the dipping in producing method of the corn flour enzyme method. It overcomes the long marinating time, the great water and energy consumption, the SO2 befouling environment existing in the conventional damp producing method of the corn flour. The steps of the producing: firstly, the seed selection corn soak lactobacillus is fermented and cultured and is appended into the corn soak to shorten the time of reaching the effective lactic acid concentration; the corn seed albumen sops to inflate and intenerate, the cell wall is destroyed; secondly, the early dipping corn is cracked into the 4-6 petals to separate the embryo; so the better condition of permeating the lactic acid and the protease is created; thirdly, the vegetable protease is acceded to the cracked corn soak to degrading fully the protein ground substance to releasing the amylum and to shorten the dipping time.

Description

technical field [0001] The invention relates to intensive processing of agricultural by-products, in particular to a corn starch enzymatic soaking production process. Background technique [0002] At present, the wet processing process is the main process used in the production of corn starch in the world, that is, the corn is soaked and softened for 30-48 hours in the soaking solution containing sulfurous acid (0.2%-0.25%) (50±2°C) for 30-48 hours (the domestic general 40-48 hours, generally around 30 hours in foreign countries), and then through steps such as grinding, degerming, centrifugation, dehydration, and drying to obtain starch. [0003] Although this process has the advantages of high dry matter recovery rate and multiple high value-added by-products, it also has disadvantages such as long soaking time, environmental pollution, large energy consumption, and high cost, mainly in: soaking This step is the main time-delay process of the process. Domestic production ...

Claims

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Application Information

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IPC IPC(8): C08B30/00C12P19/04C12S3/12
Inventor 赵寿经钱延春王辉朱克卫齐红彬梁彦龙李东芳李然
Owner JILIN UNIV
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