Starch for potato reagent

Starch for reagent can be prepared from potato with low cost and high economic benefit.

manufacturing method

1. Washing and potato pulp preparation: Wash potatoes 2~3 times with water, remove all mud sand, and remove potato pieces with hoe wounds and rotten holes. Start the grinder, put in the washed potato pieces, and immediately flow out the potato pulp. Because fresh potatoes themselves contain about 75% water, there is no need to add water when beating.

2. Filter powder and starch rinse: use machine or manual potato pulp filtration, starch milk (starch-containing water) stored in the pool clarification. After the starch in the pool sinks to the bottom, remove the upper layer of water, remove the powder, put it in the clay jar, and add water to stir. After the starch is clarified, the upper layer of liquid is poured out, yellow powder is scraped off, water is added and stirred, and impurities are removed by a 100~140 mesh sieve. Rinse repeatedly with clean water until the upper water is clear.

3. Starch hydrolysis: before hydrolysis, put clean water into hydrolysis tank, turn on power supply, heat water to 40~50℃, put it into cleaned clay jar, and put acid, water and wet starch into jar for hydrolysis according to ingredient list. The hydrolysis process is stirred at any time, and is discharged from the tank after passing the test.

4. Acid washing: take out the hydrolyzed starch milk with plastic basin, pour it into the clay jar with half tank of water in advance, and then fill the jar with water to quickly reduce the temperature of the feed liquid to prevent conversion into dextrin. After the starch is settled, pour off the upper acid solution and rinse repeatedly with water until neutral (control with pH test paper). Sieve through 100~140 mesh to remove impurities. Wash with distilled water until the chloride content is qualified (about 2~3 times).

5. Drying and grinding: after rinsing, pour off the supernatant, take out the powder and mash it, put it on a plate covered with white cloth, and dry it in a drying room. At the beginning of baking, the temperature is controlled at 40~50℃, and after most of the water is baked, the temperature can be gradually increased. Turn and mash at any time during drying and remove after about 20 hours. Grind with a mill, sift out impurities, bake for several hours until there is no cohesive feeling when shaking in a dry glass bottle, take it out, cool it, and sample for analysis.

6. Packaging: The ground and rebaked product is packed in pre-washed 650~ 750ml brown screw-neck glass bottles, 500g per bottle. Cover with plastic inner and outer caps, bottle mouth sleeve sealed. After passing the test, label the bottle with corresponding grade and put it into special carton with 10 bottles per carton.