MySheen

Technology of making marshmallow from potato dregs

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Potato residue is the leftover after extracting starch, which can be used to make Yee sugar, which can turn waste into treasure. 1. Malting: soak the barley in clean water for 1-2 hours and keep the water temperature for 20-25 ℃. Pick up the barley, germinate in a room of 25 ℃, and sprinkle water twice a day. After 4 days, the malt can grow to more than 2 centimeters. two。 Ingredients: grind the potato dregs, sift, add 25% of the husk, sprinkle 8% of the water on the ingredients, mix well and place for 1 hour. Steam the mixture in the upper drawer for 3 times.

Potato residue is the leftover after extracting starch, which can be used to make Yee sugar, which can turn waste into treasure.

1. Malting: soak the barley in clean water for 1-2 hours and keep the water temperature for 20-25 ℃. Pick up the barley, germinate in a room of 25 ℃, and sprinkle water twice a day. After 4 days, the malt can grow to more than 2 centimeters.

two。 Ingredients: grind the potato dregs, sift, add 25% of the husk, sprinkle 8% of the water on the ingredients, mix well and place for 1 hour. Steam the mixture in the upper drawer for 3 times, add 40% for the first time, 30% after aeration, and add the rest of the mixture after re-aeration. When it comes up from the atmosphere, steam for 2 hours.

3. Saccharification: after the material is steamed, put it into a bucket, add an appropriate amount of water soaked in malt, and mix well. When the temperature drops to 60 ℃, add the prepared malt, and the amount of malt is 10% of the material weight. Mix well, pour in an appropriate amount of malt water. When the temperature drops to 54 ℃, heat for 4 hours (add 65 ℃ warm water to keep warm). After full saccharification, filter out the sugar solution.

4. Make sugar: put the sugar solution into the pot and boil the sugar to concentrate. Start with a lot of firepower. As the sugar solution is concentrated, the firepower gradually weakens and keeps stirring to prevent coking. Finally, boil it over low heat. When it is condensed to 40 Baume degrees, it becomes Yee sugar.

 
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