| 摘要 |
The invention relates to a process for the preparation of rye starch from dry rye flour products, preferably from impact-ground rye flour. In order to separate the starch, the ground rye product, water, process water and/or aqueous recirculated medium are combined to give a ground product suspension having a hydraulic modulus of 4.0-0.8, preferably 2.0-0.8. The aqueous ground product suspension is subjected to vigorous mechanical agitation, and at the same time 0.05-0.15 of SO2 are metered in. The acidified suspension is subsequently warmed to a temperature of 25-50 DEG C, preferably 30-48 DEG C, incubated with Lactobacilli, Streptococci, sour dough extract or sour dough pure cultures for viscosity treatment and subjected to long-term treatment for a period of 5-24 hours. The crude starch is separated off from the viscosity-reduced ground product suspension by classification in a centrifuge field and then resuspended, sieved and refined. Mild alkali treatment allows the protein content of the refined starch to be reduced from 0.3-0.4% to 0.12-0.15%. |
