How to Make Fine White Potato Vermicelli

1. Main equipment. Potato washer, pulp grinder, pulp grinding and separating machine, desander, filter, starch paste maker, dough mixer, vermicelli machine.

2. Process flow. Fresh potatoes → washing potatoes → grinding pulp → purification and decolorization treatment → vermicelli forming → cooling → air drying → packaging → finished product

3. Key operating points

(1) Material selection: choose potatoes with high starch content and no rot. Generally, every 5-6 kg of fresh potatoes can be processed into 1 kg of fine white starch or vermicelli. (2) Washing potatoes: pour the fresh potatoes directly into the hopper of the potato washer, start the machine and supply water, and through machine stirring, washing, conveying, and automatic entry into the pulp grinding and separating machine. (3) Pulp grinding and separation: crush the fresh potatoes through the pulp grinding and separating machine, then wash and filter so that the starch in the potatoes is fully washed out. (4) Purification and decolorization treatment: add edible decolorizer No. 1 to the starch milk, stir and remove sand through the desander, then add edible decolorizer No. 1, add water, filter once with a 1000-mesh filter, precipitate, remove water, and take out the starch; then add water and stir evenly, filter with a 140-mesh screen, and after precipitation take out the starch to obtain fine white starch. (5) Vermicelli forming: take an appropriate amount of water and starch and pour them into the dough mixer, then add boil-resistant agent and stir evenly. Then pour the mixed batter into the running vermicelli machine so that the vermicelli is formed. (6) Cooling in a shaded place: spread the formed vermicelli in a shaded place to cool, avoiding direct sunlight and wind. After spreading for 5-8 hours, the vermicelli can be separated and put on racks for air drying. When air dried to a moisture content of 16%, the vermicelli can be collected, and after packaging it is the finished product.