RU2727282C1 - Method for producing combined native starches - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to a starch-molasses branch of food industry. Method for production of combined native starches envisages extraction of native starch as a result of preparation for processing and milling of starch-containing raw materials of different botanical origin, extraction of starch, dehydration, drying, removal of metal-magnetic impurities, packing, packing, marking and transportation of starch. Additionally, morphology of native starch is investigated using scanning (raster) or light microscopy and calculation of average size of starch granules, selection of two types of native starches with different average with size of starch granules, calculation of weight ratio of selected types of native starches for obtaining of combined native starch with required size of starch granules. Calculation is carried out according to the "cross" rule. Native starches weight portions obtained during calculation are thoroughly mechanically stirred for 1–4 minutes at a mixer rotation rate of 1.5–2.0 s.EFFECT: invention enables to develop a highly efficient, economical and environmentally safe method of producing a variety of combined native starches.1 cl, 17 dwg, 3 tbl, 5 ex

Description

The invention relates to the starch-treacle branch of the food industry and can be used to obtain various combined native starches.

The invention makes it possible to develop a highly efficient, economical and environmentally friendly method for producing a variety of combined native starches.

Known methods for processing potatoes into starch using a variety of technological schemes, equipped with various types of processing equipment used for these purposes. However, regardless of the hardware design, each of these methods includes production stages that are characteristic of all modern technologies for the production of potato starch: preparation of potatoes for processing, grinding, isolation of potato (cell) juice and pulp, starch purification, dehydration and drying [1].

The disadvantages of the known methods are the cumbersomeness of technological lines, the duration and complexity of the technological process, the high consumption of drinking water, as well as low environmental efficiency.

At present, technologies for producing modified starches are widely used to improve the properties of starch, i.e. starches with purposefully modified properties as a result of exposure to physical, physicochemical, chemical and biochemical modifying factors [2].

However, the introduction of modifying factors increases the complexity, duration and labor intensity of the technological process, significantly increases the cost of starch, there is a health hazard and environmental hazard. Moreover, each type of modification allows improving the properties of starch in only one direction.

Closest to the invention is a method for producing native starch [3] - a prototype, providing preparation for processing and grinding starch-containing raw materials, the use

a multistage hydrocyclone unit, which separates finely ground starch-containing raw materials into starch suspension and a mixture of pulp with other by-products, and also subsequently partially thickens the starch suspension, followed by dehydration, drying, removal of metal-magnetic impurities, packaging, packaging, marking and marking.

In terms of technical characteristics and technical and economic indicators, the hydrocyclone unit is many times superior to other types of technological equipment.

The main disadvantage of this method for producing native potato starch is that, despite the complexity and laboriousness of the technological process, the resulting potato starch, as a result of its botanical origin (i.e., genetic and biochemical conditioning), has specific organoleptic and physicochemical characteristics ( see GOST 7699-78), which do not always meet the needs of consumers.

Native starch is a natural polymer in which monomers (residues of α-D-glucopyranose) are linked by α- (1 → 4) - and α- (1 → 6) -glucosidic bonds, forming amylose (linear polymer) and amylopectin (branched polysaccharide buildings). Starch fractions (amylose and amylopectin) are compactly packed into starch grains (granules), which contain ≈ 15-25% amylose and ≈ 75-85% amylopectin. Starch granules have an oval, spherical or irregular shape, their diameter ranges from 0.001 to 0.20 mm. Starch grains are divided into simple and complex: simple grains are homogeneous formations; complex - a combination of smaller particles. Starch granules consist of alternating crystalline (polymer chains are compactly packed) and amorphous (polymer chains are randomly arranged) regions.

Based on the analysis of the structural features of native starch, it can be argued that the main elementary structural characteristic of the structure of native starch, which determines its properties, is a starch granule. So, the features of the size and shape of starch granules determine (determine) the manifestation of the following properties (characteristics) of starch:

1. The amount of bound moisture (the larger the starch granule, the more bound moisture is present in the starch and vice versa).

2. Temperature of gelatinization (the larger the starch granule, the lower the temperature of its gelatinization and vice versa).

3. The ratio of starch fractions of the branched amylopectin fraction and linear amylose (the formation of a starch granule is due to the interaction of linear sections of amylopectin with each other or with amylose).

4. Rheological characteristics of starch paste (the viscosity of starch paste is determined by the ratio of starch fractions of amylopectin and amylose).

Scanning electron micrographs of native potato starch isolated from various potato varieties are shown in FIG. 1-12:

- fig. 1 .: a and b - “Albatros” variety; c and d - grade "Atlant";

- fig. 2 .: a and b - grade "Dzvin"; c and d - "Kranich" variety;

- fig. 3 .: a and b - grade "Lazar"; c and d - grade "Lazurit";

- fig. 4 .: a and b - variety "Lasunok"; c and d - grade "Leleka";

- fig. 5 .: a and b - grade "Skarb"; c and d - grade "Suzorye";

- Fig. 6 .: a and b - grade "Magician"; c and d - "Sonate" variety;

- fig. 7 .: a and b - grade "Yavor"; c and d - "Vesnyanka" variety;

- fig. 8 .: a - grade "Lileya"; b - grade "Uladar"; c - variety "Kormoran";

- fig. 9: a - grade "Vestnik"; b - grade "Effect"; c - grade "Divo";

- fig. 10: a - grade "Bryansk delicacy"; b - grade "Favorite"; c - grade "Grand";

- fig. 11: a - sort "Cornflower"; b - grade "Giant"; c - variety "Kolobok";

- fig. 12: a - Krepysh grade; b - grade "Meteor"; c - grade "Nakra".

FIG. 13-17 show scanning electron micrographs of native starches of various botanical origin:

- fig. 13а - sorghum;

- fig. 13b - wheat;

- fig. 13c - rice;

- fig. 14а - triticale;

- fig. 14b - rye;

- fig. 14c - pea;

- fig. 15а - amaranth;

- fig. 15b - chickpea;

- fig. 15 c - barley;

- fig. 16a - tapioca;

- fig. 16b - corn;

- fig. 17 - oatmeal.

Table 1 shows the granulometric analysis of potato granules obtained from different varieties of potatoes, table 2 - granulometric composition of native starches of various botanical origin, and table 3 - granulometry of native wheat starch obtained from different varieties of wheat.

The structural features of native starch depend on starch-containing plant materials from which starch is obtained and are genetically determined. In turn, the structural features always determine the uniqueness of the organoleptic and physicochemical properties of native starch. In addition, it should be noted that the spread of starch-containing raw materials is determined by biological and climatic factors.

Thus, the technical problem to be solved by this invention is the development of a highly effective, economical and environmentally friendly method for producing combined native starches with universal (easily changeable depending on the requirements of consumers) organoleptic and physicochemical properties.

The solution to the technical problem is achieved by the fact that the method of obtaining combined native starches, which provides for the isolation of native starch as a result of preparation for processing and grinding starch-containing raw materials of different botanical origin, extraction of starch, dehydration, drying, removal of metal-magnetic impurities, packaging, packaging, marking and transportation of starch, characterized in that the study of the morphology of native starches is additionally carried out using scanning (raster) or light microscopy and the calculation of the average size of starch granules, the selection of two types of native starches with different average sizes of starch granules, the calculation of the weight amount of selected types of native starches to obtain a combined native starch with the desired size of starch granules is carried out according to the following algorithm:

- convert the average size of starch granules in percent: take the largest starch grain size that exists in nature for 100% - a starch grain of potato starch with a size of 200 microns or for 1% take the smallest starch grain size that exists in nature - a starch grain of amaranth starch with a size of 1 micron ;

- carry out theoretical modeling of combinatorial native starch using the "cross" rule:

• the required average granule size of native starch in percent (C) is indicated at the intersection of two lines in the center, and the available sizes

granules of mixed native starches in percent - at the ends of both lines on the left, a larger size of granules of native starch in percent (A) - on top, and smaller (B) - on the bottom;

• on each line subtract one numerical value standing on it from another, subtract the smaller one from the larger one and record the difference at the free end of the same line;

• the numbers obtained (C-B) and (A-C) - located on the right - above and below, indicate how many percent or parts by weight of each of the selected types of native starches (A) and (B) with a known average granule size should be taken, to obtain combinatorial native starch with the required average starch granule size.

- carry out a mathematical reduction: for 1 weight part, the calculated smallest amount of one of the selected native starches is taken; the calculated largest number of parts by weight of the selected type of native starch, dividing by the calculated minimum amount taken as 1, the reduced amount of the selected types of native starch is obtained in parts by weight of the selected types of native starches;

- the calculated weight parts of native starches are thoroughly mixed mechanically for 1-4 minutes at a stirrer rotation speed of 1.5-2.0 s ^-1 .

The method is implemented as follows.

First, native potato starch is prepared according to known standard technology. So, the technology for obtaining any native potato starch includes the following sequentially carried out technological operations:

1. Preparation of starchy raw materials (potato tubers) for processing.

2. Grinding starch-containing raw materials (potato tubers).

3. Extraction of native potato starch.

4. The maximum possible cleaning of the starch suspension.

5. Thickening and dehydration of starch suspension.

6. Drying of native potato starch.

7. Removal of metal-magnetic impurities in native potato starch.

8. Packing of native potato starch.

9. Packages of native potato starch.

10. Labeling of native potato starch.

11. Transportation of native potato starch.

Potato tubers (Solanum tuberosum L.) are used as starch-containing raw materials, the quality of which corresponds to the current technical regulatory legal acts (TNLA):

1. Varieties of Belarusian selection:

сорта «Атлант» по ТНПА (фиг. 1: в и г, табл. 1),

varieties "Atlant" according to TNLA (Fig. 1: c and d, table 1),

сорта «Лазурит» по ТНПА (фиг. 3: в и г, табл. 1),

varieties "Lazurit" according to TNLA (Fig. 3: c and d, Table 1),

сорта «Ласунок» по ТНПА (фиг.4: а и б, табл. 1),

varieties "Lasunok" according to TNLA (Fig. 4: a and b, Table 1),

сорта «Лилея» по ТНПА (фиг. 8: а, табл. 1),

varieties "Lileya" according to TNLA (Fig. 8: a, table. 1),

сорта «Маг» по ТНПА (фиг.6: а и б, табл. 1),

varieties "Mag" according to TNLA (Fig. 6: a and b, Table 1),

сорта «Скарб» по ТНПА (фиг.: а и б, табл. 1),

varieties "Skarb" according to TNLA (fig. a and b, table 1),

сорта «Сузоръ» по ТНПА (фиг. 5: в и г, табл. 1),

varieties "Suzor" according to TNLA (Fig. 5: c and d, table 1),

сорта «Явар» по ТНПА (фиг. 7: а и б, табл. 1),

varieties "Yavar" according to TNLA (Fig. 7: a and b, Table 1),

сорта «Уладар» по ТНПА (фиг. 8: б, табл. 1),

varieties "Uladar" according to TNLA (fig. 8: b, table. 1),

сорта «Веснянка» по ТНПА (фиг. 7: в и г, табл. 1);

varieties "Vesnyanka" according to TNLA (Fig. 7: c and d, Table 1);

2. Varieties of German selection:

сорта «Albatros» по ТНПА (фиг. 1: а и б, табл. 1),

varieties "Albatros" according to TNLA (Fig. 1: a and b, Table 1),

сорта «Kormoran» по ТНПА (фиг. 8: в, табл. 1),

varieties "Kormoran" according to TNLA (fig. 8: c, table 1),

сорта «Kranich» по ТНПА (фиг. 2: в и г, табл. 1),

varieties "Kranich" according to TNLA (Fig. 2: c and d, table 1),

сорта «Sonata» по ТНПА (фиг.6: в и г, табл. 1);

varieties "Sonata" according to TNLA (Fig. 6: c and d, Table 1);

3. Varieties of Russian selection:

сорта «Лазарь» по ТНПА (фиг. 3: а и б, табл. 1),

varieties "Lazar" according to TNLA (Fig. 3: a and b, Table 1),

сорта «Брянский деликатес» по ТНПА (фиг. 10: а, табл. 1),

varieties "Bryansk delicacy" according to TNLA (fig. 10: a, table. 1),

сорта «Фаворит» по ТНПА (фиг. 10: б, табл. 1),

varieties "Favorite" according to TNLA (fig. 10: b, table. 1),

сорта «Гранд» по ТНПА (фиг. 10: в, табл. 1),

varieties "Grand" according to TNLA (fig. 10: c, table. 1),

сорта «Василек» по ТНПА (фиг. 11: а, табл. 1),

varieties "Cornflower" according to TNLA (fig. 11: a, table. 1),

сорта «Великан» по ТНПА (фиг. 11: б, табл. 1),

varieties "Giant" according to TNLA (fig. 11: b, table. 1),

сорта «Колобок» по ТНПА (фиг. 11: в, табл. 1),

varieties "Kolobok" according to TNLA (fig. 11: c, table. 1),

сорта «Крепыш» по ТНПА (фиг. 12: а, табл. 1),

varieties "Krepysh" according to TNLA (fig. 12: a, table. 1),

сорта «Метеор» по ТНПА (фиг. 12: б, табл. 1),

grade "Meteor" according to TNLA (fig. 12: b, table. 1),

сорта «Накра» по ТНПА (фиг. 12: в, табл. 1);

varieties "Nakra" according to TNLA (Fig. 12: c, Table 1);

4. Varieties of Ukrainian selection:

сорта «Дзвiн» по ТНПА (фиг. 2: а и б, табл. 1),

varieties "Dzvin" according to TNLA (Fig. 2: a and b, Table 1),

сорта«Лелека» по ТНПА (фиг. 4: в и г, табл. 1).

varieties "Leleka" according to TNLA (Fig. 4: c and d, table. 1).

Any starchy plant can be used as raw material. Thus, combined starches can be obtained from the following native starches obtained by traditional technology:

1. Sorghum according to TNLA (Fig. 13: a, Table 2).

2. Wheat according to TNLA (Fig. 13: b, Tables 2 and 3).

3. Rice according to TNLA (fig. 13: c, table 2).

4. Triticale according to TNPA (Fig. 14: a, Table 2).

5. Rye according to TNLA (Fig. 14: b, Table 2).

6. Pea according to TNLA (fig. 14: c, table 2).

7. Amaranth according to TNLA (Fig. 15: a, Table 2).

8. Chickpea according to TNLA (Fig. 15: b, Table 2).

9. Barley according to TNLA (Fig. 15: c, Table 2).

10. Tapioca according to TNLA (Fig. 16: a, Table 2).

11. Corn according to TNLA (Fig. 16: b, Table 2).

12. Oatmeal according to TNLA (Fig. 17, Table 2).

After obtaining native starches, a detailed study of the morphology of the native starch is carried out as a result of scanning (raster) or light microscopy, and the average size of starch granules is calculated.

This is followed by a selection of two types of native starches with different average size of starch granules.

The calculation of the weight amount of selected types of native starches to obtain a combined native starch with the desired size of starch granules is carried out according to the following algorithm:

- convert the average size of starch granules in percent: take the largest starch grain size that exists in nature for 100% - a starch grain of potato starch with a size of 200 microns or for 1% take the smallest starch grain size that exists in nature - a starch grain of amaranth starch with a size of 1 micron ;

- carry out theoretical modeling of combinatorial native starch using the "cross" rule:

• the required average granule size of native starch in percent (C) is indicated at the intersection of two lines in the center, and the available granule sizes of the mixed native starches in percent - at the ends of both lines on the left, the larger granule size of native starch in percent (A) - on top, and the smaller one (B) - from below;

• on each line subtract one numerical value standing on it from another, subtract the smaller one from the larger one and record the difference at the free end of the same line;

• the numbers obtained (C-B) and (A-C) - located on the right - above and below, indicate how many percent or parts by weight of each of the selected types of native starches (A) and (B) with a known average granule size should be taken, to obtain combinatorial native starch with the required average starch granule size.

- carry out a mathematical reduction: for 1 weight part, the calculated smallest amount of one of the selected native starches is taken; the calculated largest number of parts by weight of the selected type of native starch, dividing by the calculated minimum amount taken as 1, the reduced amount of the selected types of native starch is obtained in parts by weight of the selected types of native starches;

- the calculated weight parts of native starches are thoroughly mixed mechanically for 1-4 minutes at a stirrer rotation speed of 1.5-2.0 s ^-1 .

The use of the proposed method makes it possible to obtain a combined native starch having the necessary organoleptic and physicochemical properties by mixing two different varieties of native potato starch with different average sizes of starch granules.

After that, the resulting combined native potato starch with improved (purposefully modified) organoleptic and physicochemical properties is fed to a conveyor to remove metal-magnetic impurities, then the finished product is sequentially packed, packaged, labeled and transported.

The following are examples of specific implementation of the invention:

Example 1: "Combined potato starch with an average granule size of 30.00 μm."

Native potato starch is isolated from potato varieties of Belarusian breeding: "Atlant" with an average granule size of 28.23 microns, "Mag" with an average size of starch granules of 37.12 microns, as a result of preparation for processing and grinding of starch-containing raw materials (potato tubers), extraction starch, dehydration, drying, removal of metal-magnetic impurities, packing, packaging, marking and transportation of starch.

The average size of starch granules is converted into percentages: the largest starch grain size that exists in nature is taken as 100% - a starch grain of potato starch with a size of 200 microns:

1. The average size of starch granules obtained from the "Mag" potato variety is taken as 100%.

2. Make up the 1st proportion: 37.12 microns - 100% = 28.23 microns - x ₁ %, hence x ₁ = 28.23-100 / 37.12 = 76.05%. Thus, the average size of starch granules obtained from the Atlant potato variety will be 76.05%.

3. Make up the 2nd proportion: 37.12 microns - 100% = 30.00 microns - x ₂ %, hence x ₂ = 30.00-100 / 37.12 = 80.82%. Thus, the average size of the starch granules of the combinatorial starch should be 88.00%.

Then, theoretical modeling of combinatorial native starch is carried out using the "cross" rule:

The required average granule size of native potato starch in percentage of 80.82% is indicated at the intersection of two lines (in the center), and the available average granule sizes of the mixed varieties of native starch in percent are at the ends of both lines on the left ("Mag" with an average size of starch granules in percent 100% - on top, "Atlant" with an average granule size in percent 76.05 - on the bottom). On each line, subtract one standing on it from the other (80.82-76.05 = 4.77; 100-80.82 = 19.18) and write the difference at the free end of the same line.

Let's carry out a mathematical reduction, taking for 1 weight. h. the smallest result obtained is 4.77 wt. h. Then the greatest result obtained will be - 19.18 / 4.77 = 4.02 weight. h.

The numbers obtained (1 and 4.02) - located on the right - top and bottom, respectively, indicate how many parts by weight of each of the native potato starches with a known average granule size should be taken to obtain a combinatorial native starch with the required average starch granule size.

Thus, to obtain a native combined potato starch with organoleptic and physicochemical properties corresponding to native starch with an average granule size of 30.00 μm, it is necessary to take 4.02 wt. including native potato starch variety "Atlant" with an average size of starch granules 28.23 microns and 1 wt. including native potato starch variety "Mag" with an average size of starch granules of 37.12 microns.

Further, a quantitative selection (dosing) of potato starches obtained from potato varieties of Belarusian selection: "Atlant" and "Mag" is carried out, their loading into the reactor-mixer. Native potato starch obtained from Belarusian potato varieties: "Atlant", "Mag" in a ratio of 4.02: 1 is fed into the reactor-mixer.

In the reactor-mixer, mechanical mixing of native starches is carried out for 4 minutes at a stirrer speed of 1.5 s ^-1 .

After that, the resulting combined native potato starch with improved organoleptic and physicochemical properties is fed onto a conveyor to remove metal-magnetic impurities, then the finished product is sequentially packed, packaged, marked and transported.

Example 2: "Combined potato starch with an average granule size of 15.00 μm."

Native potato starch is isolated from potato varieties of Russian breeding: "Lazar" with an average size of starch granules of 27.68 microns and "Favorite" with an average size of starch granules of 12.90 microns, as a result of preparation for processing and grinding starch-containing raw materials (potato tubers), extraction of starch, dehydration, drying, removal of metal-magnetic impurities, packing, packaging, marking and transportation of starch.

The average size of starch granules is converted into percentages: the largest size of starch grain that exists in nature is taken as 100% - a starch grain of potato starch with a size of 200 microns: 1. The average size of starch granules obtained from the potato variety "Lazar" - 27.68 microns is taken as one hundred%.

2. Make up the 1st proportion: 27.68 microns - 100% = 12.90 microns - x ₁ %, hence x ₁ = 12.90-100 / 27.68 = 46.60%. Thus, the average size of starch granules obtained from the Favorit potato variety will be 46.60%.

3. We make up the 2nd proportion: 27.68 microns - 100% = 15.00 microns - x ₂ %, hence x ₂ = 15.00-100 / 27.68 = 54.19%. Thus, the average size of the starch granules of the combined starch should be 54.19%.

Then, theoretical modeling of combinatorial native starch is carried out using the "cross" rule:

The required average granule size of native potato starch in percentage of 54.19% is indicated at the intersection of two lines (in the center), and the available average granule sizes of the mixed varieties of native starch in percent - at the ends of both lines on the left ("Lazarus" with an average size of starch granules in percent 100% - on top, "Favorite" with an average granule size in percent 46.60% - on the bottom). On each line, subtract one standing on it from the other (54.19-46.60 = 7.59; 100-54.19 = 45.81) and the difference is written at the free end of the same line.

Let's carry out a mathematical reduction, taking for 1 weight. h. the smallest result obtained is 7.59 wt. h. Then the greatest result obtained will be - 45.81 / 7.59 = 6.04 weight. h.

The numbers obtained (1 and 6.04) - located on the right - top and bottom, respectively, indicate how many parts by weight of each of the native potato starches with a known average granule size should be taken to obtain a combinatorial native starch with the required average starch granule size.

Thus, to obtain a native combined potato starch with organoleptic and physicochemical properties corresponding to native starch with an average granule size of 15 μm, it is necessary to take 6.04 wt. including native potato starch variety "Favorite" with an average size of starch granules 12.90 microns and 1 wt. including native potato starch variety "Lazar" with an average size of starch granules of 27.68 microns.

Further, a quantitative selection (dosing) of potato starches obtained from potato varieties of Russian selection: "Favorite" and "Lazar" is carried out, and their loading into a mixing reactor. Native potato starch obtained from potato varieties of Russian selection: "Favorite", "Lazar" is fed into the reactor-mixer in a ratio of 6.04: 1.

In the reactor-mixer, mechanical mixing of native starches is carried out for 1 minute at a stirrer speed of 2.0 s ^-1 .

After that, the resulting combined native potato starch with improved organoleptic and physicochemical properties is fed onto a conveyor to remove metal-magnetic impurities, then the finished product is sequentially packed, packaged, marked and transported.

Example 3: "Combined potato starch with an average granule size of 45.00 μm."

Native potato starch is isolated from potato varieties of Russian breeding: "Nakra" with an average size of starch granules of 51.00 microns and "Meteor" with an average size of starch granules of 27.90 microns, as a result of preparation for processing and grinding of starch-containing raw materials (potato tubers), extraction of starch, dehydration, drying, removal of metal-magnetic impurities, packing, packaging, marking and transportation of starch.

The average size of starch granules is converted into percentages: the largest starch grain size that exists in nature is taken as 100% - a starch grain of potato starch with a size of 200 microns:

1. The average size of starch granules obtained from the Nakra potato variety is taken as 100%.

2. Make up the 1st proportion: 51.00 microns - 100% = 27.90 microns - x ₁ %, hence x ₁ = 27.90-100 / 51.00 = 54.71%. Thus, the average size of starch granules obtained from the Meteor potato variety will be 54.71%.

3. We make the 2nd proportion: 51.00 microns - 100% = 45 microns - x ₂ %, hence x ₂ = 45.00-100 / 51.00 = 88.00%. Thus, the average starch granule size of the combined starch should be 88.00%.

Then, theoretical modeling of combinatorial native starch is carried out using the "cross" rule:

The required average granule size of native potato starch in percentage of 88.00% is indicated at the intersection of two lines (in the center), and the available average granule sizes of the mixed varieties of native starch in percent - at the ends of both lines on the left ("Nakra" with an average size of starch granules in percentage 100% - on top, "Meteor" with an average granule size in percent 54.71 - on the bottom). On each line, subtract one standing on it from the other (88.00-54.71 = 33.29; 100-88.00 = 12.00) and the difference is written at the free end of the same line.

Let's carry out a mathematical reduction, taking for 1 weight. h. the smallest result obtained is 12.00 wt. h. Then the greatest result obtained will be - 33.29 / 12.00 = 2.77 weight. h.

The numbers obtained (2.77 and 1) - located on the right - top and bottom, respectively, indicate how many parts by weight of each of the native potato starches with a known average granule size should be taken in order to obtain a combined native starch with the required average starch granule size - 45 μm.

Thus, to obtain a native combined potato starch with organoleptic and physicochemical properties corresponding to native starch with an average granule size of 45 μm, it is necessary to take 1 weight. including native potato starch variety "Meteor" with an average size of starch granules of 27.90 microns and 2.22 wt. including native potato starch variety "Nakra" with an average size of starch granules of 51.00 microns.

Next, a quantitative selection (dosing) of potato starches obtained from potato varieties of Russian breeding: "Meteor" and "Nakra" is carried out, their loading into the reactor-mixer. The reactor-mixer is fed with native potato starch obtained from potato varieties of Russian selection: "Meteor", "Nakra" in a ratio of 1: 2.77.

In the reactor-mixer, mechanical mixing of native starches is carried out for 3 minutes at a stirrer rotation speed of 1.8 s ^-1 .

After that, the resulting combined native potato starch with improved organoleptic and physicochemical properties is fed onto a conveyor to remove metal-magnetic impurities, then the finished product is sequentially packed, packaged, marked and transported.

Example 4: "Combined potato-amaranth starch with an average granule size of 15.00 μm."

Native potato starch (bezorotovaya) with an average size of starch granules of 21.7 microns and native amaranth starch with an average size of starch granules of 1.1 microns are isolated, as a result of preparation for processing and grinding of starch-containing raw materials (potato tubers), starch extraction, dehydration, drying , removal of metal-magnetic impurities, packing, packaging, marking and transportation of starch.

The average size of starch granules is converted into percentages: the largest size of starch grain that exists in nature is taken as 100% - a starch grain of potato starch with a size of 200 microns: 1. The average size of starch granules of potato starch is taken as 100%.

2. Make up the 1st proportion: 21.7 microns - 100% = 1.1 microns - x ₁ %, hence x ₁ = 1.1-100 / 21.7 = 5.07%. Thus, the average size of amaranth starch starch granules will be 5.07%.

3. We make up the 2nd proportion: 21.7 microns - 100% = 15 microns - x ₂ %, hence x ₂ = 15.00-100 / 21.7 = 69.12%. Thus, the average size of the starch granules of the combinatorial starch should be 69.12%.

Then, theoretical modeling of combinatorial native starch is carried out using the "cross" rule:

The required average granule size of native potato starch in percentage of 69.12% is indicated at the intersection of two lines (in the center), and the available average granule sizes of the mixed varieties of native starch in percent - at the ends of both lines on the left (potato with an average size of starch granules in percent 100% - on top, amaranth with an average granule size of 5.07 percent - on the bottom). On each line, subtract one standing on it from the other (69.12-5.07 = 64.05; 100-69.12 = 30.88) and write the difference at the free end of the same line.

Let's carry out a mathematical reduction, taking for 1 weight.h. the smallest result obtained is 30.88 wt. h. Then the greatest result obtained will be - 64.05 / 30.88 = 2.07 weight. h.

The numbers obtained (2.07 and 1) - located on the right - top and bottom, respectively, indicate how many parts by weight of each starches with a known average granule size should be taken in order to obtain a combinatorial native starch with the required average starch granule size of 15 μm.

Thus, to obtain a native combined starch with organoleptic and physicochemical properties corresponding to native starch with an average granule size of 15 microns, it is necessary to take 1 weight. including native amaranth starch with an average size of starch granules of 1.1 microns and 2.07 weight. including native potato starch with an average size of starch granules of 21.7 microns.

Further, a quantitative selection (dosing) of potato and amaranth starches is carried out, and their loading into a mixing reactor. Native potato starch and native amaranth are fed into the reactor-mixer in a ratio of 1: 2.07.

In the reactor-mixer, mechanical mixing of native starches is carried out for 3 minutes at a stirrer speed of 2.0 s ^-1 .

After that, the resulting combined native starch with improved organoleptic and physicochemical properties is fed to a conveyor to remove metal-magnetic impurities, then sequentially packing, packaging, labeling and transportation of the finished product is carried out.

Example 5: "Combined wheat-rice starch with an average granule size of 10.00 μm."

Native wheat starch (gradeless) with an average starch granule size of 12.4 μm and native rice starch go with an average starch granule size of 5.3 μm are isolated as a result of preparation for processing and grinding starch-containing raw materials, starch extraction, dehydration, drying, removal of metal-magnetic impurities , packing, packaging, labeling and transportation of starch.

The average size of starch granules is converted into percentages: the largest starch grain size that exists in nature is taken as 100% - a starch grain of potato starch with a size of 200 microns:

1. The average size of the starch granules of wheat starch is taken as 100%.

2. Make up the 1st proportion: 12.4 microns - 100% = 5.3 microns - x ₁ %, hence x ₁ = 5.3-100 / 12.4 = 42.74%. Thus, the average size of the rice starch granules is 42.74%.

3. We make up the 2nd proportion: 12.4 μm - 100% = 10.0 μm - x ₂ %, hence x _{2 =} 10.0-100 / 12.4 = 80.65%. Thus, the average size of the starch granules of the combinatorial starch should be 80.65%.

Then, theoretical modeling of combinatorial native starch is carried out using the "cross" rule:

The required average granule size of native starch in percent of 80.65% is indicated at the intersection of two lines (in the center), and the available average granule sizes of the mixed varieties of native starch in percent - at the ends of both lines on the left (wheat with an average starch granule size in percent of 100 % - on top, rice with an average granule size in percentage of 42.74 - on the bottom). On each line, subtract one standing on it from the other (80.65-42.74 = 37.90; 100-80.65 = 19.35) and write the difference at the free end of the same line.

Let's carry out a mathematical reduction, taking for 1 weight. h. the smallest result obtained is 19.35 wt. h. Then the greatest result obtained will be - 37.90 / 19.35 = 1.96 weight. h.

The numbers obtained (1.96 and 1) - located on the right - top and bottom, respectively, indicate how many parts by weight of each starches with a known average granule size should be taken in order to obtain a combinatorial native starch with the required average starch granule size - 10 μm.

Thus, to obtain a native combined starch with organoleptic and physicochemical properties corresponding to native starch with an average granule size of 10 microns, it is necessary to take 1 weight. including native rice starch with an average size of starch granules of 5.3 microns and 1.96 wt. including native wheat starch with an average size of starch granules of 12.4 microns.

Further, a quantitative selection (dosing) of potato and amaranth starches is carried out, and their loading into a mixing reactor. Native rice starch and native wheat starch are fed into the mixing reactor in a ratio of 1: 2.07.

In the reactor-mixer, mechanical mixing of native starches is carried out for 3 minutes at a stirrer rotation speed of 2.0 s ^-1 .

After that, the resulting combined native starch with improved organoleptic and physicochemical properties is fed to a conveyor to remove metal-magnetic impurities, then sequentially packing, packaging, labeling and transportation of the finished product is carried out.

Thus, we have proposed an innovative, highly effective, economical and environmentally friendly method for producing combined native starches with universal (easily changeable depending on consumer requirements) organoleptic and physicochemical properties. The main advantages of the proposed technology are, first of all, simplicity, availability of the applied technological equipment (additionally, only a mixer reactor for mechanical mixing is required), exclusion of the use of modifying factors in the technological process, as well as environmental safety of production.

Sources of information taken into account when completing the application:

1. Kostenko V.G., Ovchinnikov A.E., Gorbatov V.M. Starch production. - M .: Light and food industry, 1983. - 200 p.

2. Zhushman, A.I. Modified starches / A.I. Zhushman. - M .: Pishchepromizdat, 2007 .-- 236 p.

3. Andreev N.R. Basics of the production of native starches. M .: Publishing house: Pishchepromizdat, 2001 .-- P. 289.

Claims (9)

A method of obtaining combined native starches, providing for the isolation of native starch as a result of preparation for processing and grinding starch-containing raw materials of different botanical origin, extraction of starch, dehydration, drying, removal of metal-magnetic impurities, packing, packaging, labeling and transportation of starch, characterized in that the study is additionally carried out morphology of native starch using scanning (raster) or light microscopy and calculation of the average size of starch granules, selection of two types of native starches with different average size of starch granules, calculation of the weight amount of selected types of native starches to obtain a combined native starch with the desired size of starch granules the following algorithm: - the average size of starch granules is converted into percent: the largest starch grain size is taken as 100%, while the existing in nature - a starch grain of potato starch with a size of 200 microns or for 1% is the smallest starch grain size, while the amaranth grain that exists in nature is starch 1 micron in size; - carry out theoretical modeling of combinatorial native starch using the "cross" rule:

• the required average granule size of native starch in percent (C) is indicated at the intersection of two lines in the center, and the available granule sizes of the mixed native starches in percent are at the ends of both lines on the left, the larger granule size of native starch in percent (A) is at the top, and the smaller one (B) - from below; • on each line subtract one numerical value standing on it from another, subtract the smaller one from the larger one and record the difference at the free end of the same line; • the obtained numbers (C-B) and (A-C) - located on the right - above and below, indicate how many percent or parts by weight of each of the selected types of native starches (A) and (B) with a known average granule size should be taken, to obtain a combined native starch with the required average starch granule size. - carry out a mathematical reduction: for 1 weight part, the calculated smallest amount of one of the selected native starches is taken; the calculated largest number of parts by weight of the selected type of native starch, dividing by the calculated minimum amount taken as 1, the reduced amount of the selected types of native starch is obtained in parts by weight of the selected types of native starches; - the calculated weight parts of native starches are thoroughly mixed mechanically for 1-4 minutes at a stirrer rotation speed of 1.5-2.0 s ^-1 .

Images