Several ways of deep processing of potatoes

Several ways of deep processing of potatoes,

Different types of potatoes have different uses. They can be made into Chinese medicine, starch, potato tea, etc. Among them, the root tubers of powdered potatoes contain more abundant starch, which is usually used as the raw material for extracting potato starch, and is also processed into potato powder; firewood potatoes contain more isoflavone compounds and potato elements than powdered potatoes, which have certain effects on hypertension, hyperlipidemia, hyperglycemia and cardiovascular and cerebrovascular diseases, and are more used as Chinese medicine.

There are mainly three ways to process potatoes:

1. Potato starch

Potato starch is contained in potatoes and extracted from potato tubers. There are currently two ways to extract starch: traditional manual extraction and mechanized processing. In the process of potato starch extraction, it is necessary to fully retain the unique effective ingredients such as potato flavonoids, and also retain the unique fragrance of potatoes. Relying on traditional manual extraction methods, due to the backward processing methods and the simple equipment used, the crushing and filtration are not sufficient and thorough, not only can the effective ingredients not be retained, but also the mud and sand are not completely removed, and the taste quality is not up to standard.

Fully automatic potato starch processing equipment, highly mechanized operation. All process sections: cleaning - crushing - filtering - concentration and refining - vacuum dehydration - drying - packaging, intelligent mechanized control, strong cleaning force, fine crushing and filtering, thorough removal of fine sand, full retention of nutrients and effective ingredients, ensuring the appearance and taste of potato starch without bad taste and earthy smell, and high quality.

2. Whole potato flour

Different from starch processing, whole flour refers to the fine granular, flake or powder products obtained by washing, peeling, selecting, slicing (dicing), drying, crushing, screening and other processes of fresh root crops, collectively referred to as whole flour. All dry matter, protein, fat, carbohydrates, vitamins, minerals and dietary fiber, etc., except for peeling of root crops, are retained. (Sweet potato whole flour, potato whole flour, potato whole flour processing principle is the same)

It should be noted that wild kudzu cannot be made into whole flour, but kudzu can be processed into whole flour.