Sweet potato starch made of glucose

Raw material formula Dry starch 100 kg Hydrochloric acid 770 g Water 430 kg Sodium carbonate Activated carbon right amount

Production Method
1. Preparation of raw materials: pick and wash clean, white starch, no impurities, no dry starch, add 430 kilograms of hydrochloric acid and clean water into a slurry. When operating, take 20% of the water and pour it into the cylinder. Put the starch into even stirring. Then pour all the water into it. Continue to stir until no powder, no clumps, and paste into a paste.

2. Steaming into the tank: The slurry is pumped into the hydrolysis tank. The tank is made of stainless steel. Iron tanks lined with enamel can also be used. After the slurry was placed in the tank, it was placed on a pan and gelatinized at 80 to 100°C for 15 minutes to continue steaming into the hydrolysis tank. The temperature was increased to 135°C and the measurement was started. After about 20 minutes, when the temperature was raised from 135°C to 168°C, it was maintained for 5 minutes. Sampling, check with anhydrous alcohol, until no precipitation, namely release the tank.

3. Evaporation: The mash from the tank shall be cooled to about 80°C, neutralized with sodium carbonate to a pH of 4.5 to 5, then decolorized by adding 0.3% of activated carbon, and filtered with a frame filter press. The glucose solution was filtered off. Then, the supernatant was fed to the evaporation tank when it was preheated to 50°C. Evaporation to a sugar concentration of 66 to 67% at 55-60°C was used to terminate the evaporation.

4. Crystal drying: The concentrated sugar liquid into a large tank or crystallization tank to cool to 40 ° C, add 3% glucose as a seed, and pay attention to insulation, the sugar within 48 hours, gradually reduced to 30 °C. 48 to 72 hours down to room temperature. Stir slowly during the incubation to allow better crystallization. After crystallization is completed, the mother liquor is separated by a spin-dryer and washed with a small amount of water. The resulting glucose crystals were placed on a drying bed and baked at 37°C for 3 days. The water content was reduced to less than 10%, that is oral glucose. Finally packed in food bags, ready-to-use products.

Features white powder, sweet and delicious.

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