How to produce sweet potato starch ?
Sweet potato starch is the main material of starch noodle,but how to produce?
First of all, the choice of high starch content, no pests, good quality fresh sweet potatoes. The rotten, unhealthy sweet potatoes must be removed from the raw material selection. Then the fresh sweet potatoes into the cylinder into the water, continuous washing and scouring, wash the fresh sweet potatoes on the silt and impurities, and so on, after washing out, drained water.
(2) Grinding and filtration of raw materials
After the leaching of fresh sweet potatoes with a crusher into a size of 2 centimeters below the pieces, in order to burnish and filter. At this time will be fresh sweet potato fragments sent to stone or Emery mill into a sweet potato paste, the weight of fresh sweet potatoes and add water ratio of 1:3--1:3.5. Then the sweet potato paste inverted human aperture for 60 purpose sieve filter. Grinding and filtering this process is an important part of sweet potato starch production, it affects the yield of starch production and starch quality of sweet potato.
(3) Treatment of raw materials
The filtered starch milk is added into the VAT and then the acidity and the concentration of the starch milk are adjusted by adding the acid slurry and water. The acidity and concentration of starch milk are closely related to the precipitation of starch and protein.
(4) Filtration of raw materials
The normal fermentation of the acid paste color and milk basically the same, there is a clear fragrance. If the fermentation is insufficient or the fermentation is overdone, the color and aroma of the acid paste are poor.
(5) Raw materials and drying process
After settling the starch in the small jar, the bottom starch is removed with a shovel. Starch bottom may have fine sand, should brush it, get wet starch. In order to facilitate storage and transportation, dry treatment must be carried out. Generally uses the sunlight to dry or sends the human to bake the room to treat, becomes the real sense the starch.
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