Fresh sweet potatoes contain carbohydrates, protein, crude fiber, fat, and a variety of vitamins.
Sweet potatoes are available throughout the body. The leaves are high-quality feed; the cane can be used for papermaking; fine roots can be brewed and saccharified to produce white wine and maltose; tubers can be made from starch, saccharified, brewed and eaten; and sweet potato starch can be used to produce a variety of chemical and food raw materials. Therefore, it is very promising to develop sweet potato processing industry.
Dehydrated sweet potato washed → cut → quick-cook 2 minutes → immersed in 0.2% sulfurous acid solution → smoked for 1 hour to 2 hours → room temperature of 65°C to 75°C.
Quick boiled sweet potato peeled → soaked in water → cut into 0.6 cubic centimeters of particles → cooked → fast drying, moisture content 10%. Soaked with water when consumed, expanded into cooked potatoes, dry food for travel and light meals.
Sweet potato starch content in sweet potato starch is about 13% to 24%, the extraction time of starch should be carried out during the harvest period. The method is crushing → removing fiber, soluble glycoprotein → rinsing with water → drying.
Soluble Starch The starch obtained above is subjected to action with acids, bases, oxidants, enzymes and the like to obtain a starch decomposition product. The method is starch → adding 7.5% to 15% hydrochloric acid, stirring well → placing it for one week (agitating every few hours) → washing → filtering → drying between 40°C and 60°C.
Dextrin-refined dried potato powder → Add 2% nitric acid → Stir well → Place it overnight → Transfer to a pan, heat and dry → Crush into fine powder → Transfer to roaster → Bake at 100°C～200°C for several hours → Accelerate cooling, crush That's it.
Sweet potato starch system → Add dilute acid solution and water → Stir into a paste → Heat saccharification, filter → Take filtrate with lime powder and neutralize → Heat filter → Add 0.3% activated charcoal decolorization → Concentrate in water bath and concentrate → Take evaporation After the sugar, add 0.5% to 1% of glucose seed crystals → Stir, static crystallization → fraction honey to obtain crude glucose. The refined glucose method is to take crude glucose and add water to dissolve → add 0.3% of activated charcoal, heat and concentrate in a water bath, and then crystallize and divide the honey according to the crude method, and wash the crystal, press dry, dry and crush. And sieved → oral glucose.
If take crystallize the glucose again and crystallize twice according to the above method, glucose can be injected.
Calcium lactate produced by sweet potato was fermented with sweet potato to produce calcium lactate. The method is: washing → adding water to boil and paste → adding malt → stirring → inoculating lactic acid bacteria → fermenting → adding lime and neutralizing → standing → taking upper supernatant liquid to evaporate → cooling, crystallizing → washing off pigment → encapsulating into a cake; Pressing
Press → Repetitive washing and pressing operations → Add water, heat to dissolve → Concentrate → Crystallize → Dry to get the finished product. Method for producing industrial lactic acid: taking calcium lactate crystals → adding water, heating deepening → pouring sulfuric acid dilution liquid → stirring → heating → converting calcium lactate into lactic acid → adding activated carbon to decolorize → adding
Hot→filter→concentrate→filter to obtain lactic acid.
Production of white wine and alcohol from sweet potato (1) Method for making white wine: Take 20% of potato chips and mix it with steam, boil, remove and air dry, add 4% to 6% bran, 1.5% to 2% yeast, and fermentation. 4 day and night → Distilled liquor. (2) Method for making alcohol: Wash and crush the sweet potato and mix it with 4% to 8% glutinous rice ç³ layered feed è’¸ cooking → discharge, air drying åŠ add 2% malt æ‹Œ mix well, saccharification into the box for 24 hours æ‘Š spread out → Add the bentonite→fermentation→distillation.
The production of calcium citrate using sweet potato residue from potato residue to make calcium citrate has the advantages of low investment and simple equipment, raw materials from the leftovers after sweet potato starch extraction, and curved slag is a very good feed for pigs. It can be eaten in one fell swoop, and is processed and used by sweet potatoes. Another way.
(1) Selection of raw materials The potato residue used for preparing koji may be wet residue or dry residue. Water content of wet residue 70%, can be used for koji. If the raw material is dry slag, it should be removed before deterioration, and then sprinkle water to crush into 2 mm to 4 mm thick coarse material and 2 mm below the fine material. The fermentation of Aspergillus niger requires a suitable amount of nitrogen source, with rice bran being the best and bran being the second. Use well water, river water, and tap water.
(2) The koji process The Aspergillus niger used for the production of citric acid is its spores, and it is gradually expanded from slants to primary and secondary species. Medium: 5 kg of bran, 0.5 kg of calcium carbonate, 25 g of ammonium sulfate, and 5 kg of water. Sterilization, inoculation, cultured at 30°C-35°C for 3 days to 4 days. Curing ingredients: The raw materials are mixed in proportions of 50 kilograms of potato residues, 5.5 kilograms of rice bran or 9.5 kilograms of bran, 1 kilogram of calcium carbonate, 2.3% of ethanol, and 40 kilograms of water (35 kilograms of fine water). The steamer can be made of iron steamer or wooden steamer. Steam cook for 90 minutes under normal pressure. After the material is steamed, the pan is aired and the black koji strain is inserted. The inoculated material was immediately loaded and the plate was made of tinplate or enamel. The material was loose, with a thickness of 4 cm to 7 cm, and was then cultured on a sterile curved frame.
(3) Curvature cultivation Curvature humidity is kept between 85% and 90%. The first stage: 18 hours before fermentation, 27 °C ~ 31 °C is appropriate. The second stage: 18 hours to 48 hours, 38 °C ~ 43 °C is appropriate. The third stage: 48 hours to 96 hours (end) to 30 °C is appropriate. After 48 hours of culture, the acidity should be measured every 12 hours. In general, the acidity is 96 hours. The amount of citric acid produced is the highest, and the song must be played to stop the fermentation.
(4) After extracting the citric acid, citrate should be leached with water in Quchi. After several times of leaching, the citric acid content in the bentonite is no longer leached when the content is below 0.5%. The leach liquor is first subjected to natural filtration to remove impurities such as slag, and then heated to 65°C to remove other impurities such as proteins, enzymes, bacteria, spores, etc., and the impurities-removed serum is stirred at 60°C to slowly add calcium carbonate. . The temperature was raised to 90°C and the reaction was conducted for half an hour. The neutralization endpoint was titrated with sodium hydroxide. At this point, citric acid has precipitated into a calcium salt, and the calcium citrate is dehydrated in a centrifuge and then dried at 90° C. to 95° C. until the water content is within 14%, so that it can be cooled and bagged.
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