Corn starch production precautions
1) The soaking temperature for corn that is too dry or diseased or moldy is 50-55°C. If the temperature is too low, the soaking efficiency will be reduced and miscellaneous bacteria will easily grow and reproduce; if the temperature is too high (such as over 55°C), the reproduction of lactic acid bacteria will be inhibited; if the temperature exceeds 65°C , starch gelatinization and protein denaturation, making separation difficult. It will seriously affect the yield and quality and cause production accidents. This kind of phenomenon should be prevented from happening.
2) Normal quality corn only needs to be soaked for about 50 hours. Hard corn requires a longer soaking time. The soaking time can be appropriately extended. Otherwise, the protein network will be poorly dispersed and the separation of starch and protein will be difficult, which will also affect the starch yield. Corn that has been stored for a long time is more difficult to soak than younger corn.
3) The separation effect of SO2 on the protein network is mainly due to its reducing property; secondly, it is acidic, and its dispersing effect increases with the increase of SO2 concentration. When the SO2 concentration is ≤0.1%, sufficient dispersing effect cannot be produced. The SO2 concentration is 0.35 When it is above %, it can inhibit the fermentation of lactic acid bacteria and prevent the corn kernels from softening well.
4) The corn soaking process is not only a physical diffusion process, but more importantly, the lactic acid fermentation process. The quality of lactic acid bacteria reproduction directly affects the processing performance of corn after soaking, but excessive reproduction of lactic acid bacteria should also be avoided.
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