Study On The Key Technology Of Wheat Starch Preparation And The Beverage Fermented By Its By-Product

As the intermediate in producing wheat gluten and starch,it is very important that whether the quality and pulverizing technology of flour are good or not.Due to be put into production directly without store,there is some difference between common flour and the flour producing wheat gluten and starch.Therefore,more water can be added in the tempering process,enhancing the moisture content of wheat and reducing the breakage of starch.By this,the quality of flour is improved.The generated waste liquid can be utilized for the production of enzyme drinks,which is able to prevent the pollution of waste liquid and broaden the application of B starch.In this study,in order to obtain high quality starch and wheat gluten,pulverizing technology and utilizing the following waste liquid were explored.The specific contents are as follows:1 Enhancing the pulverizing technologyDifferent tempering water has a great effect on the quality of starch,which is able to be enhanced by improving the grinding moisture level.Thereby the quality of A starch is improved.The results of experiment showed that adding more water is able to reduce the breakage of starch and increase the yield of A starch.2 Optimization of the fermentation of waste liquid generated in the process of separating starchThe results of orthogonal experiment showed that the quality of ferment was better in the condition that the ratio of saccharomycetes with lactic acid bacteria was 2:1,the temperature was35℃,the value of pH was 5.2,and the fermentation time is 40 days.3 fermented beverage services process optimizationIn grain production enzyme beverage optimum process is: material liquid ratio of 1:1.5,then the ratio of sugar to acid,homogeneous pressure for 60 Mpa.