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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

Inactive Publication Date: 2019-02-05
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this process has the problems of using the traditional soaking method, which takes a long time, and the use of compound enzymes makes the cost higher.
[0004] Although there are a large number of processing methods for corn starch production, short-term, efficient, green and environmentally friendly extraction methods have not yet been studied.

Method used

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

Examples

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Effect test

Embodiment 1

[0030] Such as figure 1 Shown is a process flow diagram of a method for improving cornstarch extraction rate by extrusion cooking of the present invention; comprises the following steps:

[0031] (1) Cleaning and removing impurities: select ordinary corn raw materials and remove straws, sandstones, metal blocks, and other debris;

[0032] (2) Soaking: take 40kg of common corn and soak for 15h in a 0.10% sulfurous acid solution at a temperature of 45°C;

[0033] (3) Coarse crushing: The soaked corn is mixed with water and crushed twice. The first crushing is to crush the corn kernels into 4-6 petals in the crusher, and after the first germ separation, it is further crushed into 8 petals. - 12 petals, from which the germ is separated again;

[0034] (4) Germ separation: The mixture of coarsely crushed water and broken corn enters the suspension separator through the feed pipe under a certain pressure, and the germ is completely separated through two suspension separators, and ...

Embodiment 2

[0041] A method for increasing the extraction rate of cornstarch by extrusion cooking:

[0042] (1) Cleaning and removing impurities: select ordinary corn raw materials and remove straws, sandstones, metal blocks, and other debris;

[0043] (2) Soaking: Take 50kg of common corn and soak it for 25h in a 0.15% sulfurous acid solution at a temperature of 50°C;

[0044] (3) Coarse crushing: The soaked corn is mixed with water and crushed twice. The first crushing is to crush the corn kernels into 4-6 petals in the crusher, and after the first germ separation, it is further crushed into 8 petals. - 12 petals, from which the germ is separated again;

[0045] (4) Germ separation: The mixture of coarsely crushed water and broken corn enters the suspension separator through the feed pipe under a certain pressure, and the germ is completely separated through two suspension separators, and the first separator feeds The consistency is 12%, the second pass is 14%. Next, the germ is sepa...

Embodiment 3

[0052] A method for increasing the extraction rate of cornstarch by extrusion cooking:

[0053] (1) Cleaning and removing impurities: select ordinary corn raw materials and remove straws, sandstones, metal blocks, and other debris;

[0054] (2) Soaking: Take 60kg of common corn and soak it for 35h in a 0.20% sulfurous acid solution at a temperature of 55°C;

[0055] (3) Coarse crushing: The soaked corn is mixed with water and crushed twice. The first crushing is to crush the corn kernels into 4-6 petals in the crusher, and after the first germ separation, it is further crushed into 8 petals. - 12 petals, from which the germ is separated again;

[0056] (4) Germ separation: The mixture of coarsely crushed water and broken corn enters the suspension separator through the feed pipe under a certain pressure, and the germ is completely separated through two suspension separators, and the first separator feeds The consistency is 12%, the second pass is 14%. Next, the germ is sepa...

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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.

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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/04
CPCC08B30/044
Inventor 肖志刚杨庆余付昱东王娜杨国强张权峰王丽爽
Owner SHENYANG NORMAL UNIV
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