Soluble starch from sweet potato
Soluble starch is a kind of white or light yellow powder, odorless and tasteless, insoluble in cold water, but it can become a transparent solution in hot water and does not freeze after cooling. generally, rice, corn, millet and potato starch can be used to make soluble starch, but the quality of soluble starch made from sweet potato starch is the best. The granules of sweet potato starch are thicker, and the outer film is easy to break and dry during hydrolysis. The processing process is as follows:
Take a certain amount of sweet potato starch through 80 mesh fine sieve, put it in a large vat, add 8% of 9% hydrochloric acid, stir the solution into a thin paste, soak at 40-45 degrees Celsius for 24 hours, or leave it at room temperature for 6-7 days. Stir every 2 hours. After the impregnation is finished, drain the clear liquid from the upper layer of the cylinder by siphon, then wash it several times and stir continuously until there is no chloride ion. Then it is dehydrated and dried, and finally it is ground by stone to pass through the sieve hole with a weight of 100 to 120 mesh, that is, soluble starch.
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Glutinous rice paper made from sweet potato
Starch film, commonly known as glutinous rice paper, is a kind of edible film made of starch as raw material. it is used as a laminated packaging material for candy and pastry in the food industry. The technological process of making glutinous rice paper is as follows: starch emulsification, sieving-paste (phospholipid emulsion)-steam heat preservation-film-making-finished product 1, starch emulsification, sieving: sweet potato starch is screened by 100 mesh and emulsified with water of 50 ~ 55 degrees Celsius, the water consumption is 2.5 times as much as that of starch, and the concentration after preparation is 15: 17 waves.
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Alcohol made from sweet potato
Alcohol, also known as ethanol, is an important chemical raw material, which can produce a variety of organic reagents and solvents, as well as dyes, paints, medicines, spices, synthetic materials, detergents and so on. 1. Technological process: koji-making mother-cooking gelatinization-saccharification fermentation-distillation 2. Key points of technological operation: ① koji making: most of the saccharifying agents used in this process are cultured in solid medium. 5%-10% grain bran or fine rice husk was added to wheat bran as medium, and Aspergillus Niger or Aspergillus flavus was cultured as saccharifying agent.
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