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Processing and Utilization of Potatoes

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I. As Feed Both the tubers and the starch residue of potatoes can be fed to livestock and poultry. According to experiments, feeding 50 kg of potatoes to pigs can increase meat by 2.5 kg; feeding dairy cows can produce 40 kg of milk or 3.5 kg of butter. Feeding each chicken an average of 71 g each of chopped, cooked potatoes and mixed feed per day can increase annual egg production by 30 to 50 eggs and save 20 kg of concentrated feed. II. Extracting Starch Every 100 kg of potatoes generally yields 12.15 kg of starch. The extraction process is relatively simple: first wash the potatoes, then mechanically crush, grind,

I. As Feed Both the tubers and the starch residue of potatoes can be fed to livestock and poultry. According to experiments, feeding 50 kg of potatoes to pigs can increase meat by 2.5 kg; feeding dairy cows can produce 40 kg of milk or 3.5 kg of butter. Feeding each chicken an average of 71 g each of chopped, cooked potatoes and mixed feed per day can increase annual egg production by 30 to 50 eggs and save 20 kg of concentrated feed.

II. Extracting Starch Every 100 kg of potatoes generally yields 12.15 kg of starch. The extraction process is relatively simple: first wash the potatoes, then mechanically crush, grind, sieve, and separate the pulp from the residue, and finally dehydrate and dry them.

III. Processing Cooked Foods Potatoes can be processed into potato chips, potato strips, mashed potatoes, and various fried packaged foods and puffed foods. Among these, fried potatoes are delicious and nutritious, and are very popular. The processing procedure is: select fresh, high-quality potatoes and wash them, then peel them by mechanical or chemical methods, cut them into thin slices with a rotary slicer, then fry them until crisp in a 190°C oil pot, add salt or sugar for seasoning, and then package them as goods for sale.

IV. Making Maltose Maltose can be made from potato starch or starch residue. For the former, first make the starch into starch milk, then liquefy it, then add amylase to hydrolyze and saccharify the starch, and filter the slurry; for the latter, the starch residue needs to be ground and sieved, add an appropriate amount of rice bran and clean water, then steam the material, saccharify, and boil it to finish.

V. Producing Calcium Citrate Every 4.5 tons of potato starch residue can produce 1 ton of calcium citrate. The process flow is: crush the starch residue - add water and sieve - steam and sterilize - add water and inoculate - ferment - soak - heat to remove protein - precipitate to remove impurities - neutralize and add calcium - dry the product - package the finished product. In addition, potatoes and their by-products can also be used to brew alcohol or make alcohol, monosodium glutamate, and so on.

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