| 摘要 |
Disclosed is fractionalization process of amaranth flour that is characterized in that the amaranth flour is mixed with water and let to settle. Subsequently separation of solid and liquid phases is carried out. The liquid phase is then cooled down, stirred and neutralized below isoelectric point. Precipitate of proteins is then thickened and dried under temperature mode that does not cause denaturation and damage of proteins. Prior mixing with water the amaranth flour is subjected to fat separation. After separation of proteins, the solid phase is subjected to mechanical treatment, during which starch is squeezed out of fibrous matter and after stoppage of the mechanical action, the fibrous matter is let to settle, starch is separated and precipitated by acidification thereof. The remaining settled fibrous matter is washed, subjected to a repeated settling and centrifugally separated through a filter cloth (10). Apparatus for carrying out the process comprises a reaction vessel (1) for separation of protein. Said reaction vessel (1) is interconnected with another reaction vessel (2) intended for precipitation of protein. Said protein precipitation vessel (2) is followed up with a centrifuge (22) and a rotary vacuum evaporator (11). Said reaction vessel (1) for separation of protein is interconnected with another reaction vessel (3) for separation of starch. This starch separation vessel (3) being provided with a pressure element (7) is connected to a reaction vessel (4) for starch precipitation, which is in turn followed up with the rotary vacuum evaporator (11). Separated fibrous matter is conducted from said starch separation vessel (3) in a centrifuge (9) being provided with a filter cloth (10) and further in a hot-air drier (12). |
