Supply of potato flakes potato flour edible bait material powder

Potato flakes potato flakes factory direct supplier of potato flour is a dehydrated potato products. With fresh potato as raw material, washing, peeling, selecting, slicing, washing, blanching, cooling, cooking, mash and other processes, obtained by dehydration of fine particulate, sheet-like or powdery debris of products referred to of potato flour. Potato flour is an important ingredient in the food industry, with a wide range of uses in the food industry. Daily life is also one of the essential raw materials, such as fried fried, soup to thicken and ultimately to use starch. Its main properties: high viscosity, high transparency, low temperature burnt, absorbent, and large expansive force. Widely used in food, pharmaceutical and other industries. After cellulose is the second largest source of carbohydrates. Commonly known as potato potato, Yangshan Yu, containing about 17% starch. Therefore most suitable for the production of plant starch. Potato processing flour potato flour basic process: raw potato picking → → → washing → peeled and sliced ??→ Cooking → adjustment → drying → screening → test → packaging. Its operating points are as follows. (1) the merits of raw material selection has a direct impact on the quality of the preparation of the finished product. Different varieties of potatoes, dry matter content, color, bud eye shades, reducing sugar content and solanine content and polyphenol oxidizing enzyme content have a significant difference in the potato. Dry matter content is high, the flour is high; white flesh potato who finished color light; buds more deep, then produced low; high sugar content, the finished color depth; high solanine content, to the difficulty of toxins Large, complex process; the high content of polyphenol oxidase, semi-brown seriously, will lead to the finished color depth. Therefore, the production of potato flour required to use shallow eyes, potato-shaped well, white flesh potato, sugar content is low and less solanine content of varieties. The selected raw material into the hopper, through belt conveyor, the weighing of raw materials, while the selection, remove the tubers with mildew and rot blocks. (2) to remove sand and impurities wash potatoes and dry-detrasher, then was sent to the drum-type washing machines clean. Potato (3) peeled cleaned by bulk load steam peelers at 5mpa ~ 6mpa pressure heating 20s, so the potato surface blisters birth, then rinse with water jacket. Steam peeling raw materials is not strictly required shape, steam can be uniformly applied to the entire potato surface, can remove about 0.5mm ~ 1mm thick cortex. Peeling process should be taken to prevent enzymatic browning caused by the polyphenol oxidase, browning inhibitors can be added (such as sulfites), then rinse. (4) sliced ??peeled potatoes are cut into 8mm ~ lomm slicer slices (chips too thin refined flavor will be affected, will increase dry matter losses), and pay attention to prevent the sectioning process Enzymatic brown change. (5) pre-cooked, cooking off the grain cooked potato curing purpose is to make to secure the starch chains. First by pre-cooked, the temperature is 68 ℃, time of 15min after cooking temperature of 100 ℃, time 15min ~ 20min; after the mixer will be cooked potato fragment into small particles, a particle size of 0.15mm ~ 0.25mm. (6) Adjust potato granules in the fluidized bed cooling, the temperature is 60 ℃ ~ 80 ℃, until the starch aging is completed. To the extent possible the free starch to 1.5% to 2.0% in order to maintain the product original flavor and taste. (7) dried potato granules screening Adjusted dried in a fluidized bed drying, the drying temperature for the import of 140 ℃, outlet 60 ℃, moisture control in the 6% to 8%; after sieving sifting through the material, The rooms in the finished product to the store, do not meet the size requirements of the material, via pipeline to the blender reprocessed. (8) after the packaged goods between the potato flour by the automatic packaging machine packaging, the finished product warehouse to the store to be sold or made into products. Full powder as raw material, scientific formula, add the appropriate nutrients, can be made into a full nutrition, more variety, more the flavor of convenience foods, such as breakfast porridge snowflakes film category, meatloaf, biscuits, milk, potato flour, meatloaf, meatballs a variety of nutritious foods, snack foods, dumplings, crispy magic tablets can also be a full meal as "additive" is made cold food, convenience food, puffed food and special populations (elderly, women, children) to eat and so on. It applies to frozen food, puffed food, bread, bait, snack foods, baby food. The products are potato chips flour; puffed flour; flour bait. Hu temperature potato starch is 58-65 degrees Celsius, viscosity up 2000BU, and amylopectin content of about 80%. Compared to other varieties of starch, high quality and the unique properties of potato starch is mainly reflected in the following aspects: First, the potato starch has the highest viscosity can be used as a thickening agent, and when small doses, has been able to get fit The viscosity; and potato starch molecules high degree of polymerization (about 3000), large particles, and therefore have a high degree of swelling, water retention is excellent for puffed food, meat and instant noodles and other products. In addition, the protein of the potato starch, the residual amount of the low fat, high phosphorus content and the colors white, has a natural phosphorescence, clarity of the solution is also high, thus improving the color and appearance of the product. Moreover, potato starch, especially mild taste, no flavor typical grain corn or wheat starch, even though the flavor-sensitive products can also be used. Furthermore, since the potato starch burnt low temperature, viscosity increases faster, help save energy. It is worth mentioning that, due to the high starch content of the branched, rarely gelation and aging. Cooking treasure - the quality of potato starch is suitable for high-quality starch potato starch for use in cooking, it can be widely used raw material sizing, hanging burnt, and as a stick wrapped and shaped materials. Currently, potato starch for use in cooking has the following characteristics: high viscosity, thickening, with less; starch burnt crystal clear, good gloss; taste mild, can protect the original flavor of dishes. Potato starch for its excellent whiteness, viscosity, Hu degree of transparency, in emulsifiers, thickeners, stabilizers, leavening agents, excipients, etc., used in food, puffed food, meat products, frozen foods , mud type sauce soups, beverages, pulp, cooking, sugar, aquatic products processing and other industries. Low-protein, low acidity and good film, anticoagulation Shen and other physical and chemical indicators, become various types of starch in class share, widely used in dozens of industrial applications in food, pharmaceutical and chemical. Potato flakes factory