粉丝生产中提高绿豆淀粉收率的浸泡工艺研究

Soaking technology for raising starch extraction ratio from mung bean during production of thin noodles from mung bean starch

为了提高粉丝生产中豆类淀粉的收率,应用正交试验设计,研究不同浸泡剂在不同浸泡条件下对粉丝生产中绿豆淀粉分离、提取的影响,得到了提高淀粉收率的新方法和新工艺。研究表明浸泡温度是影响淀粉收率的主要因素,实际生产宜取20～30℃的温度进行浸泡;≤0.2%的HCl溶液浸泡与传统的水浸泡(酸浆沉淀法)没有显著差异;0.2%NaHSO3在30℃温度下浸泡48h,可使淀粉收率从83.7%提高到91.6%～96.3%;0.04%NaOH液在室温(20℃左右)下浸泡48h,可使淀粉收率提高到93.4%～98.3%;浸泡时间也是影响绿豆淀粉分离、提取的重要因素,以24～48h为宜,亦可根据浸泡温度(T)与浸泡时间(t)的关系式t=905T-1.12(10℃≤T≤30℃)控制浸泡温度和时间。

In order to raise the starch extraction ratio of mung bean during production of vermicelli, the effects of three kinds of soaker on seperation and extraction of mung bean starch under different soaking conditions were studied through perpendicular contrast experiments. A new method and a new technology for extracting and separating starch from mung bean were obtained. The experimental results show that soaking temperature （℃） was the main factor affecting starch extraction from mung bean, which was about 20 - 30℃ in practical extraction. 0.2% HCl soaking was not obviously different from traditional water-extraction method. It showed that starch extraction ratio increased from 83.7% to 89.7%-96.2% if mung bean was soaked in 30℃, 0.2% NaHSO3 solution during 48 h and increased from 83.7% to 93.4%-98.3% if soaked in 0. 04% NaOH solution at 30℃ during 48 h. Soaking time （h）was one of the main factors affecting starch extraction of mung bean, i. e. , the best soaking period of soaking was from 24 h to 48 h, or adjusted soaking temperature T（ ℃ ） and soaking time t（h） by formula t = 905T - 1.12 （10℃≤T≤ 30℃）.