(25)--23、酸浆法绿豆淀粉的生产工艺.ppt

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1、Chapter 7 Starch processing知识点知识点4 绿豆淀粉的生产工艺绿豆淀粉的生产工艺豆类淀粉提取工艺绿豆淀粉绿豆淀粉Mung starch(MBS)has extensively been used in traditional South Asian dishes including noodles,snacks and other products.Commercially,MBS is mostly used for the preparation of glass noodles or mung bean vermicelli.Starch noodles are

2、 noticeably different from other types of conventional noodles,such as wheat flour,since it is made from gluten-free starch.豆类淀粉提取工艺 The MBS contains significant amount of amylose(3335%)where long amylose chain length holds amylopectin structure.Mung bean starch presents an A-pattern when examined b

3、y X-ray diffraction.These features demonstrate the physicochemical properties of mung bean noodle to exhibit translucent appearance and resistance to shearing upon heating.豆类淀粉提取工艺生产方法：酸浆法、机械分离法1、酸浆法Mung bean starch from sour liquid processing leads to better quality for starch noodles.The ingredien

4、t sour liquid(an aqueous acidic fermented liquid extracted from mung bean starch slurry,which had abundant streptococcus lactis)to extrude the starch is widely used in China to product starch noodle.豆类淀粉提取工艺 Centrifugation and centrifugal cyclone separator processing.mung bean seeds were dipped in w

5、ater(1:3,v/v)at 30 C for 18 h,then milled in an impact mill with water(1:15,w/v).The resulting slurry was passed through 80 guage mesh,then the starch slurry passed through 200 guage mesh sieve after depositing for 30 min to eliminate the finest fiber.豆类淀粉提取工艺After sieving,the starch slurry,about 8

6、Bix,was allowed to sediment.The ingredient sour liquid and centrifugation were both used in this test to get different starch.Isolation method 1:Sour liquid(1:4,v/v)was added into the starch slurry,and set aside 20 h at room temperature to deposit mung bean starch,after which the starch was collecte

7、d.Isolation method 2:Slurry was centrifuged at 3000g for 10 min,and then the starch was collected.豆类淀粉提取工艺Fig.1.Micrograph of the granules of mung bean starch from sour liquidprocessing(500).Fig.2.Micrograph of the granules of mung bean starch from centrifugation(500).豆类淀粉提取工艺Table 2 Chemical composition and yield of mung bean starches from sour liquid and centrifugation(%dry basis)豆类淀粉提取工艺2.机械法生产工艺及设备（1）浸泡 温水浸泡、凉水浸泡（2）除砂、清洗 除石器，脱水筛（3）破碎、漂浮 四辊粉碎机，破碎成4-6瓣，豆皮脱离（4）磨浆、筛分 两步磨制，两次筛分（5）分离、洗涤 豆粉浆传统加入酸浆，或碟片离心（6）干燥脱水 刮刀卸料离心机，40%水，气流干燥14%