Starch Enzymes,Enzymes For Starch,Starch Saccharification Enzymes,Starch Viscosity Reducing Enzymes,High Efficiency Starch Enzymes Sunson Industry Group Co., Ltd , https://www.sunsonchinaenzymes.com
1. The choice of materials. Select the same size, full tuber, smooth appearance, no green spots, no sprouts of potato pieces as raw materials.
2. Modeling blanks. Wash the dirt and other impurities outside the potato block with clean water, remove the skin and wash it. Blanks can be made into various shapes as needed.
3. Ash dip, drift. In order to enhance the firm firmness of the meat and the cooking resistance of the product, it will not be boiled during cooking. The method is to take the molded billet into the soaking for 16 hours, then take it out and put it in clean water for 4 times, each time for 2 hours, to wash off excess lime hardener.
4 boiled blanks, water drift. The water-soaked buns were placed in boiling water and boiled for 20 minutes. Rinse in clean water twice for 2 hours each time, and then cook in water at 100°C for 10 minutes and then rinse in clean water for 1 hour.
5. Candied, candied. Put the above-mentioned processed billet into the jar, and inject a certain concentration of concentrated sugar liquid, in which the billet can be slightly converted into suitable ones, flip up and down after 4 hours, dipping for 16 hours. After being boiled for two times, firstly pour the liquid and sugar into the pot, boil it for 10 minutes with the sugar boiled, make the temperature of the sugar liquid reach 104°C, make honey for 16 hours, and cook for about 30 minutes. Make the sugar solution up to 108 °C, can be made into semi-finished products.
6. Apply sugar. The sugar liquid and batter again into the pot, cook for about 30 minutes, so that the sugar solution reaches 112 ° C, wok dry, dry to 60 °C, you can sugar coating, the billet covered with sugar is appropriate, not too much or too little. The final product is dried.
Second, the processing of potato caramel
1. Make malt. The barley is soaked in clean water for 1 to 2 hours. The water temperature is maintained at 20 to 25°C. When the water content of the malt reaches 45%, the water is poured out and allowed to germinate in a room at 25°C.
Sprinkle the barley 2 times a day. After 4 days, use it when the malt grows to more than 2 cm. 2. Potato residue ingredients. After the potato residue is finely ground, it is sieved, and then 25% of the chaff is added. About 80% of the clean water is sprinkled on the prepared raw materials, and the mixture is left to stand for 1 hour. 3 times on the steamer, each time feeding 40%, after the gas feed 30%, and then add gas and then add the final 30%, when the atmosphere comes, continue to steam for 2 hours, the material can be steamed through.
3. Saccharification treatment. After the material is steamed, put it in a cask, add the appropriate amount of soaked malt water, and stir it well. When the temperature drops to 50°C, add 10% malt, mix it up and down, and pour some malt water until the temperature is reached. After dropping, add 100 kg of warm water at 65°C. Stir thoroughly and keep warm. After full saccharification, the sugar solution is filtered out and put into a pot, and after concentrating, it is potato caramel.
Third, potato powder processing
1. Adjust the pulp. According to the proportion of 1 kg of potato starch mixed with 5.5 to 6 kg of water and 100 grams of alum, the flour is blended into a slurry and stirred until no more mash.
2. Spinning. The tool used for spin-coating is a flat-bottomed hot plate. The method is: use a small spoon to pour the pulp into the spinning disc, float the disc in boiling water on the pot, and rotate the hot plate so that the slurry water spreads out from the center of the hot plate to the surrounding, and when the slurry is gathered in the center of the disc, Pulling the hot plate to rotate, so repeated, it will form a thick uniform powder. When the pink skin is solidified and discolored, grab the side of the hot plate and slide it into the boiling water, boil it a little, scoop it in cold water, and dry it.
First, the processing of potato pods