Making starch from sweet potato is an easy-to-learn and easy-to-promote application technology. It has many advantages such as convenient material extraction, on-site processing, wide application, and obvious benefits.
First, the principle of preparation.
The chemical composition of sweet potato mainly includes water, starch, protein, fat, fiber, ash, etc. The preparation of sweet potato starch is a physical separation process using starch that is insoluble in cold water, whose specific gravity is greater than that of water, and the specific gravity of other components.
Second, the operating point.
1, the choice of raw materials and cleaning. Select potato chips that are free from pests, remove fibrous roots, and wash the impurities such as sediment on the surfaces of the chips with clean water.
2, crush. The potato pieces are first broken into small pieces of 2 cm in size, and then further ground. The finer the better, the formation of porridge-like potato paste.
3, filter. Slowly pour the mash into a 60-mesh sieve, filter it while pouring it, add water, sifter, sieve through a 120-mesh screen, and use it for secondary filtration (if the quality of the starch is high, use a finer sieve) . After 2 times of filtration, the starch milk under the sieve enters the sedimentation tank, and the coarse and fine potato residues left on the sieve can be used as feed.
4, precipitation. Starch milk naturally precipitates when it enters the sedimentation tank. Generally, it takes 8 to 10 hours at a temperature of 15 to 20°C. When the temperature is high, the precipitation time is shortened accordingly. After the precipitation is completed, the brown aqueous solution in the upper layer is decanted (partially retained), and the surface of the starch is washed for 2 to 3 times.
5, fermentation. The starch is crushed, and the brown aqueous solution retained is added in an amount of 25-30 kg of water per 50 kg of fresh potatoes, fully mixed and transferred into starch milk, and fermented at a temperature of 15-20[deg.] C. for about 24 hours. Specifically, it is considered that the fermentation is completed when the sour taste can be smelled, the brown aqueous solution on the surface becomes cyan, and a small amount of foam is generated.
6, from the powder. After the fermentation is completed, the upper aqueous solution (also called acid slurry) can be used instead of the brown aqueous solution as the next fermentation, and the fermentation time can be shortened and the fermentation quality can be improved.) The brown powder on the surface of the starch can be removed, and finally the starch can be removed. When you start the powder, notice that a small amount of sediment deposited on the bottom layer should be cleaned.
7, finishing. After the starch is taken out, the excess moisture is filtered off with a sling, and then dried to a moisture content of 14%. After sieving and smashing until all powder forms, it is finished starch.
First, the principle of preparation.
The chemical composition of sweet potato mainly includes water, starch, protein, fat, fiber, ash, etc. The preparation of sweet potato starch is a physical separation process using starch that is insoluble in cold water, whose specific gravity is greater than that of water, and the specific gravity of other components.
Second, the operating point.
1, the choice of raw materials and cleaning. Select potato chips that are free from pests, remove fibrous roots, and wash the impurities such as sediment on the surfaces of the chips with clean water.
2, crush. The potato pieces are first broken into small pieces of 2 cm in size, and then further ground. The finer the better, the formation of porridge-like potato paste.
3, filter. Slowly pour the mash into a 60-mesh sieve, filter it while pouring it, add water, sifter, sieve through a 120-mesh screen, and use it for secondary filtration (if the quality of the starch is high, use a finer sieve) . After 2 times of filtration, the starch milk under the sieve enters the sedimentation tank, and the coarse and fine potato residues left on the sieve can be used as feed.
4, precipitation. Starch milk naturally precipitates when it enters the sedimentation tank. Generally, it takes 8 to 10 hours at a temperature of 15 to 20°C. When the temperature is high, the precipitation time is shortened accordingly. After the precipitation is completed, the brown aqueous solution in the upper layer is decanted (partially retained), and the surface of the starch is washed for 2 to 3 times.
5, fermentation. The starch is crushed, and the brown aqueous solution retained is added in an amount of 25-30 kg of water per 50 kg of fresh potatoes, fully mixed and transferred into starch milk, and fermented at a temperature of 15-20[deg.] C. for about 24 hours. Specifically, it is considered that the fermentation is completed when the sour taste can be smelled, the brown aqueous solution on the surface becomes cyan, and a small amount of foam is generated.
6, from the powder. After the fermentation is completed, the upper aqueous solution (also called acid slurry) can be used instead of the brown aqueous solution as the next fermentation, and the fermentation time can be shortened and the fermentation quality can be improved.) The brown powder on the surface of the starch can be removed, and finally the starch can be removed. When you start the powder, notice that a small amount of sediment deposited on the bottom layer should be cleaned.
7, finishing. After the starch is taken out, the excess moisture is filtered off with a sling, and then dried to a moisture content of 14%. After sieving and smashing until all powder forms, it is finished starch.
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