In the past, glutinous rice paper was mostly produced from refined starch. This method uses potato starch to produce glutinous rice paper, which not only saves most food, but also broadens the source of raw materials for the glutinous rice paper that the food industry urgently needs. Each ton of glutinous rice paper consumes about 15 tons of potato starch. The main equipment for the production of glutinous rice paper is a gelatinizing pan and a frying machine. The main processes are as follows: Starch-emulsified potato starch was passed through a 1O0 mesh screen, placed in a container, and immersed in 50-55°C wet water to emulsify it. The amount of water is 2.5-3 times that of starch, and the concentration after emulsification is 15-17 Baume degrees. 2. Sift through the emulsified potato starch emulsion and stir continuously. The starch was uniformly dispersed in water, then sieved through a 100 mesh sieve and pumped to a gelatinization pot with a syringe pump. 3. Preparation of phospholipid emulsion first with a good 1% -2% caustic soda solution, and heated to 85 to 1O0 °C, while adding phosphatide (caustic soda dosage 0.8% -1.8% of phospholipids) so that all phospholipids soluble in alkali In the solution, then let it cool down naturally to 30-40°C, pass a 100 mesh sieve, and make a 1%-2% phospholipid emulsion. Phospholipid emulsion with good PH value of 8-9, weak alkaline. 4. Transfer the starch paste to a gelatinized pan and heat it to 50°C. Add a suitable amount of hot phospholipid emulsion (preheated to 84-90°C) while stirring, and incubate at 90°C for 1-2 hours. Starch paste. The stirring speed is appropriate at 40 rpm, and the concentration is controlled at 7% to 8%. 5. Frying the starch paste through the supply of dilute people rotating machine copper foil, and scrape the thickness of 2-3 wire paste film, after drying, it becomes glutinous rice paper. It should be noted that the steam pressure of the frying film sails is controlled at an O.15-0.25 gauge pressure. If the pressure is too high, many pores are likely to be formed in the paste, and if the pressure is too low, the paste will not dry. Since glutinous rice paper requires a moisture content of not less than 30%, steam is sprayed into the frying machine to control humidity. This prevents the paste from becoming brittle after drying. In order to increase the strength of glutinous rice paper, 2% of alginic acid can be added before starch gelatinization, which can increase its strength by about 10%.
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