SU1537674A1 - Method of producing sago from starch - Google Patents

Abstract

This invention relates to the manufacture of products from partially gelatinized starch and may be used in the starch industry. The purpose of the invention is to improve the quality of sago. A method for producing sago from starch is as follows. Water is introduced into dry starch in an amount that provides 32 to 42% of its starch content. The mixture is thoroughly mixed and it is heat-treated and granulated by extrusion of wetted starch at a temperature of 60-80 ° C. The resulting granules are dried to standard moisture, sorted and packaged. 1 tab.

Description

The invention relates to the production of products from partially gelatinized starch and may be used in the starch industry.

The purpose of the invention is to improve the quality of sago.

The method for producing their starch sago is as follows.

Tuberous starch (potato, tapioca) and grain starch (corn, wheat, sorghum, rice, etc.) can be used as raw materials for the production of sago.

Water is introduced into dry starch in an amount that provides its starch content of 32-42%. The mixture is thoroughly mixed and is heat-treated and the granules are molded by extruding wet starch at 60-80 ° C. For this, an aqueous suspension of starch is fed to an extruder, where it is subjected to intense mechanical stress. As a result, the starch mass is heated due to the transformation of the work of the internal friction forces into heat. This heat is sufficient to raise the temperature in the starch mass to

with

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values (). The stability of the temperature regime is ensured by the removal of excess heat by a cooling agent (air, water). The heated starch mass is molded by squeezing through round holes of the matrix with a diameter of 3-4 mm, and the knife device molded material (extruded) is cut into particles of a length equal to the diameter.

The processing temperature of the moistened starch should not be lower than 60 ° C, since at lower temperatures (even at 59 ° C) the degree of swelling and gelatinization is insufficient. This results in pellets of reduced strength, which, when cooked, are destroyed and a jelly-like mass is obtained.

The processing temperature of the starch mass should not exceed 80 ° C. When thermally processed with a mass temperature above 80 ° C (for example, at 81 ° C), granules with a high degree of gelatinization of starch are obtained, such a mass is strongly compacted during pressing. After drying, very hard granules are obtained in this case. Even after long-term boiling of such sago in water, the granules retain rigidity and do not chew in the mouth.

The moisture content of starch at an extrusion temperature of 60-80 ° C should be 32-42%. When the moisture content of the starch is less than 32%, due to a lack of water, a mass with a low degree of gelatinization of starch is formed. The granules obtained from it do not have sufficient strength. When cooking such a sago, most of them go into solution to form a shapeless mass.

Heat treatment of starch with a moisture content of more than 42% at 60-80 ° C results in a mass with an excessively high degree of gelatinization. At the same time, the sago granules are uneven in color and have a very high rigidity. With prolonged culinary treatment, this product does not soften and cannot be used as croup in human nutrition.

The preparation of the granules is dried at 75-80 ° C to standard moisture (13% for sago from corn starch, 20% i for sago from tuberous starch). Dried sago is sorted and packed.

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Example 1 (prototype). Starch is moistened to 47%. Sift through the mesh 10x10 mm. Rolled in the drum, the granules are sorted on a sieve, after which they are. subjected to heat treatment with steam at a pressure of 0.6 MPa in the steamer, drying, sorting and packaging.

II p m m e p 2. Starch, with thorough mixing, is moistened to a moisture content of 32%. Using a press extruder (double-threaded auger with a tapered shaft, diameter 30 mm, length 330 mm, pitch 24 mm, rotation frequency 40 rpm), the starch mass is processed at 60 ° C, maintaining the temperature by supplying cold water to an extruder body jacket, and mass molding by pushing it through a die with a 3 mm diameter hole. The resulting extrudates are cut with a knife device into iranules 3.5 mm long and dried at 80 ° C,

Example 3. Starch is moistened to 32%, extruded at. 70 C. Next, the process OCVUPCTvl Fri, as in example 2,

II D and m i p 4. The prongs are realized as in Example 2, but iiai rsyvat starch mass cp 80 C.

Froze Starch is twine up to 3%, heated starch aggres to 60 C. Then the process goes, in example /,

Examples 6-16. The moisture content of the starch and the heating temperature of the starch mass are changed; the whole process is carried out as in Example 2.

The results of the evaluation of the finished sago groats obtained in examples 1-16 are shown in the table.

The results of the evaluation of sago samples make it possible to conclude that the optimum process parameters for obtaining high quality sago are: moisture content of starch 32-42%, temperature 60-80 ° C.

With these processing parameters, the starch mass acquires the ability to be molded, and the resulting sago has a good appearance, a sufficient degree of cleisterisation and excellent culinary properties. /

Using the proposed method for producing sago provides, in comparison with the known, the following advantages. The duration of the 1-cycle cycle is shortened - due to

eliminating technological operations: sifting raw starch, rolling up granules, sorting them, steaming the granules and staling the sago, which simultaneously reduces the cost of manual labor in this production and increases labor productivity. The energy consumption for drying sago is reduced, since according to the proposed method, the production of cereals from less moisturized starch becomes possible. Production of sago from a partly gelatinized mass homogeneous in properties

view, enhance the culinary qualities of sago.

Claims (1)

Claims Method for producing sago from starch, including moistening the starch, molding, heat treating, drying and sorting the granules, characterized in that, in order to improve the quality of sago, the khmal is moistened to a moisture content of 32-42%, and the heat treatment and molding granules are extruded 3e. 35 35 42 60 70 80 60 54 57 9 58 42 42 31 70 80 60 62 65 42 Also The granules are transparent, soft, poorly preserved in shape, part of the starch is transitioned to the liquid phase. U 43 80 75 15 35 61 46 sixteen 35 81 51 , vary, remain tough During cooking, they do not change, they remain hard. When cooked in water, they do not retain their shape, are destroyed, some of the starch goes into solution. When cooked in water, they retain their shape, but even during long cooking they remain very hard.