METHOD OF PREPARING AMARANTHUS STARCH Russian patent published in 2001 - IPC

FIELD: food industry, more particularly preparation of food starch from amaranthus. SUBSTANCE: method comprises steeping kernels with water to moisture content of 15-20% of weight thereof and subsequently keeping them for 4-6 h. Kernels are then dried to moisture content of 10-12 % and kernels are ground. Kernels are isolated from weight of envelope by choosing fraction with particle size of 10-100 mcm, preparing aqueous suspension from said particles and maintaining said fraction for at least 1 hour followed by centrifugation. After separating envelopes from starch, starch suspension is prepared and starch is cleaned from proteins by treatment with solutions of sodium chloride and sodium hydroxide followed by centrifugation of starch suspension. Starch is degreased and dried. Invention makes it possible to increase yield of starch and accelerate process. EFFECT: more efficient preparation method. 2 cl, 4 ex