Method for processing acorn starch

Abstract

The invention discloses a method for processing acorn starch, which comprises the following steps: crushing acorn kernel into one fourth to one eighth size of the original kernel; removing tannin in the acorn kernel by adopting an ultrasound assisted three-stage countercurrent leaching process, wherein the process conditions of each stage in the ultrasound assisted three-stage countercurrent leaching is that: the ratio of material to water is 1:5-1:6; the temperature is 40 to 45 DEG C; the time is 50 to 60 min; the ultrasonic power is 262 to 454 W, and the frequency is 25.6 to 47.6 kHz; bleaching with water which is two times of the acorn kernel, and pulping, dehydrating and bleaching to remove impurities; finally, drying wet acorn starch for 60 to 80 minutes under the conditions that the vacuum degree is 0.08 to 0.09 MPa and the temperature is 50 to 60 DEG C by adopting vacuum drying technology and device to, and crushing and screening to obtain pure acorn starch products with the water content of lower than 12 percent and the tannin content of only 0.175 percent. The method for processing the acorn starch has the advantages of low water consumption in production, low wastewater emission and short production cycle, wherein the time used in each cycle is about four hours.

Description

Technical field [0001] The invention relates to a processing method of acorn starch. Background technique [0002] Acorn, also known as acorn, is the collective name of Fagaceae plant seeds. Acorn contains 50% to 68% starch and is an important industrial and food raw material. There are two production processes for acorn starch, dry method and wet method. The acorn starch produced by the dry method is mainly used for fermentation and winemaking (with a wine yield of 25% to 40%) or for the production of glucose (with a conversion rate of 95%) , Used as a sizing agent in the textile industry, as a retarder and plugging agent in the petroleum industry; acorn starch produced by the wet process is edible. The traditional wet production process is limited by equipment and technology. The acorn starch produced has high tannin content (above 0.85%), high content of other impurities, dark color (gray), low starch yield and output, and low consumption. The large amount of water, long pro...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies of the existing acorn starch processing technology, and propose a kind of acorn starch processing method with short production cycle, high product quality, less water consumption, less waste water discharge, and no serious pollution to the environment