Value-added processing Technology of Potato starch waste liquid

The waste liquid of potato starch production is rich in nutrients, which is a pity to be discarded and pollutes the environment. People try to process the potato starch waste liquid and use it in the food industry, but it is held back because the treated starch juice has a peculiar smell of potato. In order to make effective use of potato juice, a new process treated with glucose invertase has been introduced in recent years, which not only effectively removes the unpleasant taste in the juice, but also contains rich nutrients such as sugar, amino acids, organic acids and minerals. It can be widely used as a food additive in biscuits, pastries, beverages and western-style snacks, which fully meets the requirements of food hygiene.

Technological process potato starch waste liquid, heating concentration, ion exchange resin treatment → activated carbon treatment → grape lining invertase treatment → dried → white powder or granule finished product

II. Operation steps

1. The waste liquid collected from the potato starch production line was heated and concentrated, the solidified protein was filtered and recovered, and the deproteinized solution was separated and sent to the next process.

two。 There are two treatment methods of ion exchange resin: intermittent method or tower conversion method, and the best resin is styrene anion exchange resin. The intermittent method is to mix the activated ion exchange resin with the deproteinized solution. The resin dosage is generally 50 grams per liter of the liquid to be treated, and the mixing time is generally maintained for 1-1.5 hours. Through shaking and stirring, the two are fully in contact with each other, and the odor and colored substances in the deegg white solution are attached to the ion exchange resin and removed together with the timing of the resin; the tower conversion method is to fill the activated ion exchange resin into the tower. The deproteinized liquid flowed into the upper part of the tower, fully absorbed the odor and colored substances by the resin, and then flowed out from the lower part of the tower.

3. The treatment method of activated carbon is the same as before.

4. Glucose invertase treatment sends the deproteinized, deodorized and decolorized juice to the fermentor, the addition amount of glucose invertase is generally about 0.2% of the juice weight, and the acidity of the treatment solution is generally controlled at pH 5.0-5.5. In order to effectively stabilize the weak acidic environment of the enzymatic process, an appropriate amount of glucose can be added as a buffer. The suitable range of enzymatic temperature is 40-55 ℃. The enzymatic time varies with the amount of invertase, enzymatic temperature and PH value. It usually takes about 15-24 hours to finish. The deproteinized solution after enzymatic treatment is a transparent liquid.

5. Drying the potato juice treated by the above steps can be directly added to the food; if due to the needs of packaging, transportation or food production, you can continue to add some additives such as starch, dextrin, gelatin, soybean protein and so on. Spray drying or vacuum drying to make powder or granules, sealed packaging.