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Methods and Key Technical Points for Making Alcohol from Sweet Potato
Alcohol, also called ethanol, is an important chemical raw material. It can be used to make various organic reagents and solvents, and is also a raw material for making dyes, coatings, medicines, spices, synthetic materials, detergents, and more. 1. Process flow: making koji - making yeast starter - cooking and gelatinization - saccharification and fermentation - distillation 2. Key points of process operation: ① Making koji: The saccharifying agent used in this process is mostly cultured on a solid medium. Add 5%-10% rice husk or fine rice bran to wheat bran as the medium, and culture Aspergillus niger or Aspergillus flavus as the saccharifying agent,
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Method for Making Soluble Starch from Sweet Potato
Soluble starch is a white or pale yellow powder, odorless and tasteless, insoluble in cold water, but it becomes a transparent solution in hot water and does not gel after cooling. Generally, starch from rice, corn, millet, or potato can all be used to make soluble starch, but soluble starch made from sweet potato starch is of the best quality. Sweet potato starch grains are relatively coarse, and the film wrapping the outside tends to rupture during hydrolysis, making it easy to dry. The processing procedure is: take a certain amount of sweet potato starch, sift it through an 80-mesh fine sieve, place it in a large vat, add 8%-9% hydrochloric acid,
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Detailed method for making glutinous rice paper from sweet potato
Starch film, commonly known as glutinous rice paper, is an edible film made from starch as a raw material. In the food industry, it is used as a laminated packaging material for candy and pastry foods. The process for making glutinous rice paper: starch emulsification, sieving -- batter preparation (adding phospholipid emulsion) -- steam insulation -- film casting -- finished product 1. Starch emulsification and sieving: Screen sweet potato starch through a 100-mesh sieve, add water at 50-55 degrees Celsius to emulsify it. The amount of water used is 2.5-3 times that of the starch. After preparation, the concentration is 15-17 Baume. Stir continuously so that the starch is completely and evenly dispersed in the water. Then pass it through a 100-mesh copper sieve and pump it into the gelatinization pot.
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Processing Methods and Technical Key Points for Making MSG from Sweet Potato
The chemical name of MSG is monosodium glutamate, also called sodium glutamate. It is a high-grade seasoning that can both improve cooking flavor and promote appetite and aid digestion. MSG can be produced from sweet potato starch, and the production cost is low. 1. Process flow: preparation of starch hydrolysis sugar -- fermentation -- glutamic acid extraction, neutralization and decolorization -- concentration and crystallization -- drying and sieving -- finished product 2. Key points of process operation: (1) Preparation of starch hydrolysis sugar: add water to sweet potato starch to make a starch slurry with a concentration of 16 Baume,
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Detailed Explanation of the Technique for Making Yellow Wine from Sweet Potatoes
Yellow wine is rich in nutrients and is an ideal low-alcohol beverage wine and a good seasoning for cooking dishes. The process for making yellow wine from sweet potatoes is described below. 1. 50 kg fresh sweet potatoes, 50 g each of Sichuan pepper and fennel seeds, 5 kg of wine starter or wheat starter, 1 water vat, 1 long rolling pin, 1 cloth bag used for making tofu. 2. Wash the sweet potatoes and boil them until cooked; after they cool, pour them into the vat and mash them into a paste with the long rolling pin. 3. First mix the Sichuan pepper and fennel seeds with 22.5 kg of water and pour into a pot; bring to a boil over high heat, then simmer over low heat for half an hour. Then crush the starter, and together with the cooled
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Detailed Method and Steps for Making Maltose from Sweet Potato
1. Process flow: raw material selection -- washing sweet potatoes -- starch production -- gelatinization -- saccharification -- heating and concentration -- finished product. 2. Key points of process operation: ① Raw material selection: fresh sweet potatoes with no mold, rot, pests or diseases should be selected as raw material. For sweet potatoes used to produce maltose, the amount of sugar converted from the starch they contain does not affect the yield of the boiled sugar. However, if sweet potatoes are stored for too long, the resulting maltose will have a darker color, reducing the quality of the finished maltose. Fresh sweet potatoes are most suitable for processing maltose.
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Honeysuckle can prevent and treat poultry and livestock diseases, making it a valuable medicine for farming
Honeysuckle, also known as silver flower or Japanese honeysuckle flower, is the flower bud of Japanese honeysuckle (Lonicera japonica), a perennial semi-evergreen climbing vine of the Caprifoliaceae family. Honeysuckle is distributed throughout China, especially common in the south, and is now also cultivated artificially, with significant economic benefits, making it a path to wealth. It is mainly produced in Guangxi, Guangdong and Henan provinces and autonomous regions. From March to July each year, flower buds that are about to open are picked in the early morning and dried in the sun for later use. Every part of the honeysuckle is a treasure; it is a rare traditional Chinese medicine. At the same time, it is also a good medicine for preventing and treating poultry and livestock diseases. 1. Chicken diseases
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Method for making shiitake mushroom (Lentinula edodes) spawn in plastic bags
The method for making spawn using 17 cm × 33 cm polypropylene plastic bags has already been described in the production of spawn for block cultivation. In recent years, substitute-material shiitake mushroom production has developed rapidly in northern China. Due to differences in climatic conditions and other factors, most northern regions adopt large-bag cultivation. Since large-bag cultivation also uses plastic bags as containers for spawn production, its operational precautions and technical key points are the same, but some specific operations differ. Large-bag cultivation uses low-pressure high-density polyethylene plastic tube bags, 0.5-0.6 mm thick and 22-25
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Detailed Explanation of Processing Methods and Making Techniques for Flavored Dried Fish
Using fish such as rays, white eels, and sea catfish, which inherently have an off-odor, as raw materials, a dried fish product is made that has advantages including good appearance, little fishy odor, resistance to mold, good storability, good surface color after heating and preparation, and a strong fish aroma. The production method involves taking fish meat with the head, internal organs, etc. removed and seasoning it by methods such as immersion in a 0.1-0.5% (by weight) xylose aqueous solution (or a mixed seasoning liquid containing 0.1-0.5% xylose). Then it is sun-dried or hot-air dried at 60°C or below to make the dried product.
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A Detailed Guide to Processing and Making Licorice Watermelon Seeds
Ingredients: 500 g watermelon seeds, 10 g peanut oil, 25 g refined salt, 3 g licorice, 50 g quicklime. Method: 1. Pour the quicklime into a large bowl, add 500 ml of clean water, stir well to make lime water, then add the watermelon seeds and soak for 4-5 hours, then remove them, rinse thoroughly with clean water, and remove the mucous membrane on the shells. 2. Put the refined salt and licorice into a pot, pour in 150 ml of clean water, place over high heat and boil for 10-15 minutes, filter out the licorice to make licorice salt brine
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