Analysis of wet process of corn starch (2)

Analysis of wet process of corn starch (2)
New production method in wet production
At present, in the actual production, the widely used method is still the traditional immersion method. The advantage is that the starch utilization rate is high and the product quality is high, but the pollution in the production process is serious, time consuming and high cost is the disadvantage. Therefore, in response to these shortcomings, more and more researchers have begun to transform traditional methods to improve the immersion method on the basis of ensuring product quality and raw material utilization.
Microbial fermentation mainly affects the immersion environment by adding a certain microorganism or microbial fermentation product to the soaking liquid, so that the immersion produces a positive effect.
Enzymatic method
Enzymatic method is a relatively new processing method, mainly refers to the specific binding of an enzyme preparation or a complex enzyme preparation to the protein of the corn seed, so that the protein and the starch are separated, and then the purity is obtained after subsequent treatment. High corn starch. Therefore, the enzymatic method plays an extremely important role in the wet corn starch production process. However, production conditions are not easy to control, and thus this method is not widely used in actual production.

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