How to process sweet potato flour?

Sweet potatoes, like white potatoes, are foods that grow underground. Sweet potatoes are also called sweet potatoes and are usually eaten roasted. Usually on the street you can see some small vendors gathered around a big stove with roasted sweet potatoes in it, which smells delicious. In daily life, eating some sweet potatoes can not only solve the problem of hunger, but also supplement the body with a lot of nutrition. So, how to process sweet potato flour?

1. Brief Introduction:

Sweet potato is a commonly grown crop in my country. It has high yield and strong adaptability and is planted in different areas throughout the country. Sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, and has high nutritional and health value. In recent years, the development of sweet potato deep processing projects has attracted more and more attention from all walks of life. Sweet potato deep processing has become a model for the development of green health food. Sweet potato deep processing has low investment, low risk, high profit and can be extended to the business opportunities of the industrial chain.

Let's take the three-powder processing as an example of sweet potato deep processing technology:

1. Starch part:

De-stone - cleaning - feeding - crushing - separation - sand removal - fine screening - concentration - dehydration - drying - screening

2. Mechanical production of vermicelli:

Stone removal - cleaning - feeding - crushing - separation - sand removal - fine screening - precipitation and powder collection - stirring - feeding - molding - aging - freezing - loose powder drying (wet starch can be directly processed into vermicelli, and dry starch can also easily destroy starch viscosity)

3. Anti-handmade vermicelli part:

De-stone - cleaning - feeding - crushing - separation - sand removal - fine screening - concentration - dehydration - drying - screening - thickening - dough mixing - secondary kneading - hammering powder into the pot - maturation - cooling - hanging powder on the rod - freezing - loose powder drying (first of all, it is best to dry the starch for processing, after drying, especially high-starch sweet potatoes are difficult to make good strips mainly because of poor viscosity after drying)