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Production and application of potato starch: production technology and application of potato starch

Potato starch is believed to have been used by everyone. Potato starch is made from potatoes, including potato skins, after being cooked, dried and finely ground. It can be used as a thickener. Although it is not as good as white powder for thickening, it can keep the moisture in some baked goods. The following will introduce the potato starch production technology and new uses, let's have a look!

Characteristics of potato starch: starch can be divided into corn starch, bean starch, potato starch, cereal starch, etc. Potato starch is a kind of potato starch, which is especially favored because of its special quality. Potato starch is a kind of high quality starch, which has a series of unique properties. It has unique quality and function which can not be replaced by any other starch. 1. Because potato starch granule is bigger than other starch granules, it has high viscosity and can make paste with high consistency, so its quality and grade in industrial application is much higher than other starch. 2. The molecular weight of amylopectin of potato starch is higher than that of most other starches, which can produce excellent and flexible membrane. It is the best raw material for the preparation of cationic starch because of the minimum reduction of viscosity and film forming ability in the production process. 3. Potato starch contains natural phosphate group. Potato starch also contains amylose, but because of the large molecular weight of its branched chain and the substitution effect of phosphate group, potato starch paste seldom occurs gelation or degeneration. Therefore, it can well extend the shelf life of the products added with it, and is widely used as a stabilizer in food, daily chemical industry and other industries. 4. Potato starch has mild taste and no stimulation. It has no typical grain taste like corn and wheat starch. So it is the best choice of food additives. At present, any famous brand food in the world will never choose other starch as additives.

Production technology of potato starch 1. Traditional production technology:

Wash the new potato (potato) and dig out the bud eye. After peeling off the skin, weigh it. Take 200g potato and cut it into shreds. Boil it for 15-30 minutes in 1000 ml water. Cool it slightly. Then filter it with four layers of gauze. Take out the filtrate and add water to 1000 ml! This method of using potato starch should be prepared and used in seed production.

Mash the peeled and budding potatoes into fine pulp, put it in a container, add water, and filter it for 2-3 times with four layers of gauze. The filtrate is naturally precipitated. After the precipitation, the supernatant is removed. Then, the starch obtained is spread on the glass plate for drying. Finally, the fully dried starch is sealed in the container so that it can be taken at any time when seed production is needed in the future. In seed production, 20 g starch was weighed and 1000 ml of water was added. The nutritional components of potato starch prepared by this method are almost undamaged.

2、 Small scale production process:

1. Washing and grinding: potato washing process is carried out in the washing machine. Remove impurities such as mud, stones, stems and leaves, mud and sand adhered to the surface of potato. The water consumption is about 5 times of the raw material. After washing, it is sent to the grinder for treatment. There are two types of grinders used: the toothed plate type and the hammering type.

2. Screening: the mashed potato paste should be screened. The traditional method is to use the flat shaker, and the modern potato starch factories all use the centrifugal screen. In the screening process, water should be added to wash, the sieve residue is starch milk, and the residue on the screen is screened for the second time to recover part of starch. The washed starch residue can be used as feed.

3. Launder separation and cleaning: the starch milk from the screening section is firstly separated from protein and other impurities in the launder, and then cleaned in the cleaning tank. The yellow slurry water with starch is separated from the launder and sent to the launder to recover starch, and then the secondary starch is obtained through the cleaning tank.

4. Dehydration and drying: after the starch is cleaned, the moisture content is very high, so it must be dehydrated by centrifuge to obtain the wet starch with moisture content of 45%, and then dried to the dry starch with balance moisture of 20% by air flow dryer.

3、 Large scale production process:

The technological process of large-scale potato starch production is basically similar to that of small-scale production. The technological process is: potato hydraulic conveying - cleaning and conveying - secondary cleaning - cleaning and lifting - crushing, separation - desanding - concentration and refining - vacuum dehydration - air drying - finished product packaging.

1. Cleaning technology and equipment: mainly to remove the sediment on the surface of the material, and wash the surface of the root of the material. The stone removal cleaning machine is to remove the hard impurities in the material. As the raw material of starch production, cleaning is the basis to ensure the quality of starch, the cleaner the cleaning, the better the quality of starch. Conveying is the transfer of materials to the next process, often conveying at the same time also has cleaning function. Commonly used conveying, cleaning, stone removal equipment are: hydraulic chute, screw cleaning machine, inclined squirrel cage cleaning machine, pulp leaf cleaning machine, stone removing and loading cleaning machine, (flat) squirrel cage cleaning machine, rotary drum cleaning machine, scraper conveyor, etc. According to the characteristics of soil and materials, some of them can be selected for combination to meet the requirements of high cleaning cleanliness and convenient transportation.

Large scale production technology of potato starch (potato cleaning equipment)

2. Raw material crushing and equipment: the purpose of crushing is to destroy the tissue structure of materials, so that the tiny starch particles can be disintegrated and separated from the root tubers.

The grinding requirements are as follows:

(1) As far as possible to make the material cell rupture, release more free starch granules;

(2) Easy to separate. It is not expected that the skin slag is too fine, which is not conducive to the separation of starch and other components, but also increases the difficulty of separating fine slag.

3. Screening technology and equipment: starch extraction, also known as pulp residue separation or separation, is a key link in starch processing, which directly affects the extraction rate and quality of starch. The comminuted material is fine fiber, its volume is larger than starch granule, its expansion coefficient is larger than that of starch granule, and its specific gravity is lighter than starch granule.

4. Washing technology and equipment: the washing and concentration of starch depend on starch cyclone, which is divided into concentration cyclone and washing and refining cyclone. After screening, the starch slurry passes through the concentration cyclone, and the underflow flows into the washing and refining cyclone, and finally meets the product quality requirements. The equipment is equipped with a complete set of automatic control system. With high-quality cyclone tube and optimized pipe arrangement scheme, the concentration of starch milk discharged by the last stage cyclone can reach 23be ', which is an ideal choice for starch washing equipment.

5. Starch dehydration: potato starch often uses vacuum suction filter dehydrator. It can realize automatic feeding, automatic dehydration and automatic cleaning.

6. Starch drying: air dryer is the use of high-speed flow of hot air to make wet starch suspended in it, in the process of air flow drying. It has the characteristics of high heat transfer coefficient, large heat transfer area and short drying time.

7. Starch cooling and screening packaging: after drying, the temperature of starch is higher. In order to ensure the viscosity of starch, it is necessary to cool down the starch rapidly after drying. After cooling, the starch enters the screen of finished product and enters the last packaging process on the premise of ensuring product fineness and output.

Starch residue produced in small factories is directly used as feed without drying, while starch residue in large factories is mostly dried. In order to save energy consumption, it can be dehydrated by press first, and then dried by air dryer.

New uses of potato starch: 1. The first choice of meat products

The results showed that starch could improve the water holding capacity and tissue state of the products. This process is caused by gelatinization of starch during heating. [1] Fresh meat contains 72% - 80% moisture, the rest of the solid matter is mostly protein. When meat products are heated, protein denaturation promotes the water binding capacity, and starch can absorb this water, gelatinize and form a stable structure. Compared with other starches, the gelatinization temperature of potato modified starch is lower, and the two functions of protein denaturation and starch gelatinization are almost simultaneous in the products, and little "water sugar" will not be formed in the products.

Potato modified starch has a high degree of expansion and strong water absorption capacity. In the process of heating, meat protein is denatured by heating, forming a network structure. Because there is still a part of water in the mesh eye that is not tightly combined, it is absorbed and fixed by starch particles, so that the starch particles become soft and elastic, playing a dual role of adhesion and water retention. The meat products with modified potato starch have uniform and delicate tissue, compact structure, elasticity, smooth section, tender and palatable, and have strong water retention property when stored for a long time or at low temperature.

2、 The excellent thickener of sauce is as follows

As a good thickener, modified starch is widely used in soy sauce food. The use of modified starch can reduce the production cost; at the same time, due to the stable quality of sauce, it can be stored for a long time without stratification, making the appearance of the product glossy and delicate taste.

Most soy sauce products contain high salt content, so the pH value changes greatly. Generally, it needs to be sterilized at high temperature, accompanied by moderate to intense stirring or homogenization. In view of the different requirements of various sauces in terms of tissue state, acidity and emulsification effect, the selection and use of modified starch is particularly important.

The results showed that the low gelatinization temperature of potato starch could reduce the loss of nutrition and flavor caused by high temperature; the smell was mild, and the original flavor of the product would not be affected; the high transparency could give the sauce a good appearance; the screened small granule products could provide a very smooth surface. At the same time, potato modified starch has good anti-aging, shearing resistance, high temperature resistance and low pH value. It can effectively prevent the phenomenon of sedimentation and dehydration of sauce products, and to a certain extent, it can increase the emulsifying effect. In soy sauce products, potato modified starch can not only be used as thickener, but also provide specific structure and taste of products. The special modified potato starch can also be used to improve the rheological properties of soy sauce, so as to enhance the adhesion and wall feeling of soy sauce.

Potato starch