How much is the price of sweet potato starch in 2018? What's the price?

Sweet potato starch is one of the main products of sweet potato processing, which contains a variety of nutrients needed by the human body, which can be divided into two types: fresh sweet potato and dried sweet potato. However, because the quality of fresh sweet potato starch is better than that of dried sweet potato, the processing starch of fresh sweet potato is more. Because it is troublesome to cut sweet potato, few people use dried sweet potato to process starch. How much is the price of sweet potato starch in 2018?

The price of sweet potato starch changes according to the changes in the market, currently about 5-15 yuan per jin, a large quantity can also have appropriate concessions, slightly different from place to place. The following price information is for reference only:

Saiwengfu sweet potato starch 250g ¥4.70

Saiwengfu sweet potato starch 400g/ bag ¥7.50

Sichuan specialty Youyou plus sweet potato starch 260g ¥7.90

Ling Hua sweet potato starch 330g/ bag ¥6.50

Sweet potato starch 350g ¥6.50

Ancient pine sweet potato starch sweet potato powder essential seasoning in kitchen 500g bag ¥5.90

Linshu Transportation from the Agricultural and sideline products Management Department 0539-6463197:

1. The price of raw materials at the beginning of this year is slightly lower than that of last year. The price of tons to the processing plant No. 5 (high starch content) is 850 Murray 900 tons, and that of Xushu 18 is 800 yuan per ton, which belongs to the normal range.

2, the restriction of environmental protection, the late stage of government pressure made some processing households shut down, the competition lost balance, the price of raw materials sweet potato all the way below 600, showing a downward trend, some prices 560 per ton, the future depressed.

3. Cassava starch imported from Qingdao port has been purchased more than ordered by the port due to traffic control and reduced load. As a result, cassava starch has soared all the way, from 2480 tons to 2650, up to 2850. The outlook for the future is strong and will hold steady by the end of the year.

Synthesis: it is estimated that the new powder this year is about 7200, the pure sweet potato starch of drying granule powder is about 5800, and the other quality is about 5400 lower. Cassava starch will not exceed 3000 yuan.

Related reading

I. the use of sweet potato starch

1. Utilization of sweet potato edible processing: fruit sweet potato, purple sweet potato, roasted sweet potato, sweet potato tip, sweet potato petiole, vermicelli, dried potato, potato chips, potato cake, preserved potato, purple potato.

2. Utilization of sweet potato starch in biodiesel processing: after the World Federation banned the use of rice, wheat and corn as biodiesel raw materials in 2007, the research and development of biodiesel all turned to sweet potato starch. The market potential of this section is huge.

3. Utilization of industrial processing of sweet potato starch: food packaging paper (bags), clothing fabrics, natural lead-free fabrics, etc.

4. Utilization of sweet potato starch medical processing: 85% of western medicine tablets are starch, monosodium glutamate, human amino acids, veterinary amino acids, deformed starch (extraction of carotene, substitute blood syrup), food pigment, etc.

5. Green food, organic food processing and utilization of raw materials.

II. The difference between sweet potato starch, corn starch and potato starch

1. Compared with other starches, sweet potato starch is characterized by strong water absorption, but poor viscosity, no luster, dark red and black color. Because its viscosity is difficult to control, sweet potato powder is seldom used when thickening dishes.

Sweet potato starch is widely used in the production of Chinese dim sum, and it can also be used to make vermicelli, noodles and vermicelli.

2. Corn starch is mainly used for seasoning before cooking with techniques such as stir-frying, roasting, roasting, vinegar baking, leftover, explosion and so on. It is suitable for delicate or delicate parts of chickens, ducks, geese and pigs, cattle and sheep, as well as fish, shrimp, crabs and other sea and river fresh dishes.

Corn starch can make the raw materials different and fragrant, keep the original taste of the food, and make the taste more delicate and crisp.

3. Potato starch is mainly used for meat pickling and thickening of sauces and dishes.

After the meat is starched with potato starch, it can increase the effect of water retention, and the meat is not firewood. The meat products with potato starch have uniform and delicate tissue, compact structure, elastic, smooth section, fresh and tender palatability, and have stronger water retention during long-term preservation and low temperature cold storage.

Potato starch is sticky, white and transparent. For example, the dish of Oil boiled tripe, which tastes fragrant, crisp, tender and sticky while it is hot, stays on the tongue for a long time, has a large contact area with the tongue and has a rich taste.

Potato starch is a modified starch. As a good thickener, modified starch is widely used in sauces. Potato starch gelatinization temperature is low, which can reduce the loss of nutrition and flavor caused by high temperature, and maximize the original taste of the ingredients; the transparency is high, the color of the sauce is transparent, and it looks more appetizing. Potato starch is generally recommended when making sauce products such as bean paste.

Third, how to distinguish the authenticity of sweet potato starch

Potato starch has national standards, some manufacturers also have enterprise standards, self-employed, small workshops mostly do not have standards, when conditions permit, should be classified according to the standard. However, there are also many simple methods to determine sweet potato starch, which play an important role and have important reference value. Here are several methods:

1. Visual inspection

The color of sweet potato starch is fresh and white, indicating that there are fewer impurities and the higher the whiteness, the better the quality. On the contrary, there are many impurities and poor quality. When judging, spread out 5-10 grams of sweet potato starch on a clean glass plate, crush the starch with another thick glass, and scrape the sample into a thin layer to see whether the color of sweet potato starch is white, glossy, and the number of spot inclusions. when watching, put the sample on the colorless transparent clean glass plate, lined with white paper, avoid direct light and use reflected light. Colored impurities such as dust, plant leaf shavings, black sand and gravel are clearly discernible.

2. Finger twist hand grip

The approximate moisture content of sweet potato starch was detected by finger senses. The method is to squeeze the sweet potato starch vigorously with your fingers, which can be twisted into thin slices, and shake off the thin slices on the fingers at a height of 20 cm from the table: if it is dry in the form of loose powder, the water content is less than 15%; if it is in the shape of small fragments, the water content is 15%, 20%; if the sheet is basically non-dispersible, the water content is more than 20%. Hold half a handful of sweet potato starch with your hand and hold it tightly with your hand. If you loosen your hand, the sweet potato starch will be relatively dry. If you hold it into a ball, it will be difficult to loosen your hand, indicating that the sweet potato starch contains too much water.

3. Ear listening

If you knead the sweet potato starch in the bag with your hands, if you hear the sound of "click", or if you directly use your fingers to squeeze the sweet potato starch, the sound is pure sweet potato starch; if the sweet potato starch is mixed with talc, wheat flour and corn flour, you can not hear the sound, or the noise is not loud.

4. Taste

Take a small amount of starch into the mouth, according to the taste buds, teeth and other senses to distinguish whether the sweet potato starch has peculiar smell and impurities. For example, the sour taste is strong, which shows that the sweet potato starch is fermented excessively when the acid pulp process is used, and it is not washed with clean water after precipitation (washing, that is, after the supernatant of the acid pulp is removed, and then stirred by water). If the sweet potato starch has a sour mildew taste, it means that the sweet potato starch is stored for a long time when the humidity is high before drying, and this kind of sweet potato starch is easy to break when it is processed. If there is talcum powder, wheat noodle flavor and so on, it is mixed with these substances; when chewing with teeth, if there is a sense of toothache, it shows that there is more sand in sweet potato starch. Sweet potato starch has no peculiar smell, and fine chewing is high quality sweet potato starch.

5. Top-notch powder pile

Pile the sweet potato starch into a cone by hand to see the blunt roundness of the cone tip. The pile tip of pure sweet potato starch is low and slow, while that of adulterated sweet potato starch is high and steep.

6. Water sinking

Take 50 grams of sweet potato starch, put it in a beaker or white bowl, add 150-200 milliliters of water, stir well, then stir 1 minute in one direction, rest for 5 minutes, slowly pour out sweet potato starch milk, pay attention to the bottom layer of sediment or how much sediment. Then place the sweet potato starch milk in a colorless transparent glass or beaker for 3 hours to check the precipitation: if the precipitation is fast, the starch sinks neatly, the upper layer is green, and the bottom layer has no fine sand, it is high quality sweet potato starch; if the precipitation is slow, the upper layer is yellow and has more sand, it is low quality powder; if mixed with corn flour, rice flour, etc., it is not easy to sink in the water, and the upper water is extremely muddy. After diluting and stirring sweet potato starch with water, it can be seen that the specific gravity of the suspension is less than the impurities of water, if too many impurities have a great impact on the quality of vermicelli.

7. Compare with the standard sample

Put different kinds of starch determined by inspection into colorless glass seed bottles or long colorless glass bottles, label them respectively, and indicate the sample grade, time, source and so on. When evaluating sweet potato starch from different sources and different processing batches, it can be compared with the standard sample. In order to classify and use different grades of starch, in order to ensure the continuous stability of the quality of reprocessed sweet potato starch.