Legume Starch Products Processing (Fans)

1, starch production (1) tool grinding, sieve, cylinder and a number of bags. (2) Operation steps Selection of materials: bean starch is best made of green beans, followed by broad beans, and others are kidney beans, peas, red beans, and miscellaneous beans. This is an example of mung bean. Soaking: should be divided into two soaking, the first time per kilogram of green beans, water soaked 120 kg. Use warm water at 60°C in summer and water at 100°C in winter, soak for 4 hours, so that the beans absorb a certain amount of water, until the soaked water is dried by mung beans, then the water is used to wash away the impurities in the mung bean, wash, and then use the beans. Cold water for a second soak, soaking time of about 6 hours in the summer, about 18 hours in the winter, so that the skin of the mung bean can be seen horizontal cracking can be, such as the mung bean crack is too much to be overly cooked, no cracks are too raw, Being too raw or too cooked has an effect on the yield and quality of the finished product. Grinding: After soaking the mung bean with a grinding mill, when the grinding, with the beans with water, each kilogram of raw materials when mixed with about 450-500 pounds of water, mixed with water, so that the mung bean milled uniform and delicate . Filtration: Use a flat sieve with an 80 mesh screen to remove the bean dregs. Sprinkle the water on the screen surface two or three times with a spray pipe to fully spout the starch in the bean dregs. The amount of sprayed water is 150% of the raw material. Precipitation: The sediment is precipitated with acid slurry, and 7% of acid slurry is added in summer, 10% of acid slurry is added in winter, and precipitate is precipitated in the tank for about 15 minutes, then the clean water on the surface of the powder is decanted, leaving a thick slurry. . The second filtration: The thicker slurry was pumped to the 80-mesh small flat screen for a second filtration to further remove the pods in the soymilk. The second settling: the second filtration of the slurry into the tank, add 80-100% of the amount of water slurry, stirring, until its natural precipitation, usually about 8 hours in summer, about 18 hours in winter, that is It has been fully precipitated and forms four layers in the tank. The first layer above is clear water, the second layer is yellow pulp (floating powder), the third layer is starch, and the fourth layer is sediment. 2, fan production tools: a soil stove, the size of a few, only one fan leaking scoop. Steps: Wash the glutinous rice: Use mung bean powder three and a half kilograms, plus 55 centigrade water and three kilograms, mix well, add water to use the bamboo rod to reconcile, and then use boiling water 6 pounds, rushed to the adjusted thin paste powder, and use bamboo rod Stir vigorously until the blisters so that it becomes a transparent uniform powder paste, that is, lotus root powder, lotus root starch can increase the starch tension. The powdered meal requires no clipping, no agglomeration, and no powder. Open students: With wet starch (water content in 46.5%) 100 jins, the above-mentioned wolfberry powder and 4 two alum pots were dissolved in water while being blended into the starch, and were evenly mixed until there was no powder block. Pulverizing powder: put the powder group after opening and putting it in a small bowl, knead and knead until the powder group is pulled up, and its noodles will fall on the flour surface immediately and won't pile, ie it will be soft and mature. Fans, squeezing the pink lumps, should coat larger enamels, simmering in boiling water to keep the powder lumps in the powder. Because the lumps are cold and hard, they can't be fans. Leaking powder: firstly hang the powder scoop on the stove, the water temperature of the pot is kept at 97-98°C, and the distance from the bottom of the pan to the pot water can be determined according to the requirements of the fan's thickness and the quality of the powder group: fine vermicelli, large distance; Thick, small distance. There are holes in the bottom of the scoop, and the hole diameter is about 1 mm. The powder group is gradually placed in the powder scoop, and the powder group is drawn into the thin strips of the eye through the eyes, then falls into the approximate boiling water, that is, solidifies into fans and floats on the top of the pot water, and then the mature fans should be fished from the pot mouth. In the warm water bucket, it is a water fan. Rising water: After the water fan is made, it is necessary to increase the water level, and the water temperature of the rising fan is appropriate at 35-40 °C. Through the up and down mixing, the fan will have some expansion, no agglomeration, loose and flexible. Finished product specifications: 70% of fans are no shorter than 60 cm. Uniform thickness. The quality is not white and sticky.

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