紅(hong)(hong)(hong)薯(shu)是我國普遍種(zhong)植的(de)(de)一種(zhong)農作物，紅(hong)(hong)(hong)薯(shu)產(chan)量高適應性強在我國各地均有不同面積的(de)(de)種(zhong)植，紅(hong)(hong)(hong)薯(shu)富含蛋白質(zhi)、淀粉、果膠、纖維素、氨基酸、維生(sheng)素以及多種(zhong)礦物質(zhi)，營(ying)養(yang)保健(jian)價值(zhi)高。近年來開展(zhan)紅(hong)(hong)(hong)薯(shu)深加工(gong)項目越(yue)來越(yue)受(shou)社會各界的(de)(de)關注，紅(hong)(hong)(hong)薯(shu)深加工(gong)成為發展(zhan)綠色保健(jian)食品的(de)(de)典范(fan)，紅(hong)(hong)(hong)薯(shu)深加工(gong)低投入、風(feng)險小、利潤高可(ke)延伸發展(zhan)至(zhi)產(chan)業鏈(lian)的(de)(de)商機。

　　全自動紅薯磨粉機制作紅薯淀粉的技術是什么呢？？對此你了解多少呢？今天河南德豐機械制造有限責任公司的小編就這個問題來給你普及一下有關知識，希望對你有所幫助。

　　1、工藝(yi)流程：原料選擇→水洗→破碎→磨碎過濾→兌漿→撇(pie)缸和(he)坐缸→撇(pie)漿→起粉→干(gan)燥(zao)。 

　　2、工藝操作(zuo)要點(dian)： 

　　（1）原(yuan)料(liao)選擇：由于紅(hong)薯(shu)品(pin)(pin)種(zhong)(zhong)(zhong)不(bu)同(tong)，其(qi)品(pin)(pin)質與淀(dian)(dian)粉(fen)(fen)(fen)含量也不(bu)同(tong)，即使同(tong)一品(pin)(pin)種(zhong)(zhong)(zhong)，在(zai)不(bu)同(tong)產地，其(qi)品(pin)(pin)質也有(you)很大差異。選用“一窩紅(hong)”、“勝利百號”等(deng)白心(xin)(xin)品(pin)(pin)種(zhong)(zhong)(zhong)，比“138”等(deng)紅(hong)心(xin)(xin)品(pin)(pin)種(zhong)(zhong)(zhong)可(ke)多(duo)出(chu)(chu)(chu)(chu)淀(dian)(dian)粉(fen)(fen)(fen)10%左(zuo)右，而且粉(fen)(fen)(fen)塊(kuai)白，粉(fen)(fen)(fen)質好(hao)。另外需適(shi)時起(qi)(qi)(qi)薯(shu)，紅(hong)薯(shu)起(qi)(qi)(qi)早了(le)成熟(shu)不(bu)夠，出(chu)(chu)(chu)(chu)粉(fen)(fen)(fen)率(lv)(lv)低(di)；起(qi)(qi)(qi)晚了(le)易受霜凍，也影響出(chu)(chu)(chu)(chu)粉(fen)(fen)(fen)率(lv)(lv)。早熟(shu)品(pin)(pin)種(zhong)(zhong)(zhong)以(yi)9月10日(ri)～20日(ri)、晚熟(shu)品(pin)(pin)種(zhong)(zhong)(zhong)以(yi)下霜前3～5天起(qi)(qi)(qi)薯(shu)，出(chu)(chu)(chu)(chu)粉(fen)(fen)(fen)率(lv)(lv)*高(gao)。因為此(ci)(ci)時氣(qi)溫適(shi)宜，紅(hong)薯(shu)粉(fen)(fen)(fen)碎后粉(fen)(fen)(fen)漿發酵快，出(chu)(chu)(chu)(chu)淀(dian)(dian)粉(fen)(fen)(fen)多(duo)。如果起(qi)(qi)(qi)薯(shu)時間(jian)過晚，氣(qi)溫降低(di)，薯(shu)塊(kuai)內(nei)(nei)淀(dian)(dian)粉(fen)(fen)(fen)逐漸轉化為糖(tang)，出(chu)(chu)(chu)(chu)粉(fen)(fen)(fen)率(lv)(lv)就(jiu)下降了(le)。應盡量縮短貯(zhu)(zhu)(zhu)期(qi)(qi)，農村中(zhong)有(you)先貯(zhu)(zhu)(zhu)藏，后加工(gong)的(de)習慣，非常影響紅(hong)薯(shu)的(de)出(chu)(chu)(chu)(chu)粉(fen)(fen)(fen)率(lv)(lv)。紅(hong)薯(shu)起(qi)(qi)(qi)出(chu)(chu)(chu)(chu)來之后，隨著貯(zhu)(zhu)(zhu)存時間(jian)的(de)延長，淀(dian)(dian)粉(fen)(fen)(fen)逐漸糖(tang)化，出(chu)(chu)(chu)(chu)粉(fen)(fen)(fen)率(lv)(lv)就(jiu)會降低(di)。起(qi)(qi)(qi)收后馬上就(jiu)粉(fen)(fen)(fen)碎，出(chu)(chu)(chu)(chu)粉(fen)(fen)(fen)率(lv)(lv)可(ke)達(da)35%左(zuo)右；起(qi)(qi)(qi)收后放20天，出(chu)(chu)(chu)(chu)粉(fen)(fen)(fen)率(lv)(lv)就(jiu)降低(di)20%左(zuo)右。因此(ci)(ci)，在(zai)起(qi)(qi)(qi)收后20天內(nei)(nei)把紅(hong)薯(shu)加工(gong)完，可(ke)提(ti)高(gao)出(chu)(chu)(chu)(chu)粉(fen)(fen)(fen)率(lv)(lv)10%～12%。如果紅(hong)薯(shu)數量多(duo)，也可(ke)先貯(zhu)(zhu)(zhu)藏后加工(gong)，但應盡量縮短貯(zhu)(zhu)(zhu)藏期(qi)(qi)，并注意掌(zhang)握好(hao)窖內(nei)(nei)溫濕度(du)，以(yi)防(fang)紅(hong)薯(shu)于心(xin)(xin)。帶病的(de)紅(hong)薯(shu)不(bu)僅不(bu)適(shi)合(he)做淀(dian)(dian)粉(fen)(fen)(fen)加工(gong)原(yuan)料(liao)，而且在(zai)貯(zhu)(zhu)(zhu)藏中(zhong)還會傳染給(gei)別的(de)薯(shu)塊(kuai)，易發生腐(fu)爛造(zao)成損失，因此(ci)(ci)要把病薯(shu)剔除(chu)干凈。 

　　（2）水洗：將鮮薯倒入缸(gang)中加入清(qing)水，用人工進行翻(fan)洗，洗完后取(qu)出，瀝去余水。 

　　（3）破碎(sui)：瀝(li)水后的鮮薯用破碎(sui)機(ji)打成碎(sui)塊，塊的大小為2厘米以下，以利于(yu)磨(mo)碎(sui)。 

　　（4）磨(mo)碎(sui)過(guo)(guo)濾(lv)：這(zhe)是紅薯(shu)(shu)淀粉生產(chan)的(de)(de)主(zhu)要環節(jie)，影響產(chan)品質(zhi)量和淀粉產(chan)出率(lv)。將鮮薯(shu)(shu)碎(sui)塊送入(ru)石磨(mo)或(huo)金剛砂磨(mo)加水磨(mo)成薯(shu)(shu)糊，鮮薯(shu)(shu)重量與加水量的(de)(de)比(bi)例為1∶3～3.5。再將薯(shu)(shu)糊傾入(ru)孔徑為60目的(de)(de)篩子中進(jin)行過(guo)(guo)濾(lv)。 

　　（5）兌漿：經過濾得到的淀(dian)(dian)(dian)(dian)(dian)(dian)粉(fen)(fen)乳(ru)放入大(da)缸中，隨即按比(bi)例加(jia)入酸(suan)(suan)漿和(he)(he)水調(diao)整淀(dian)(dian)(dian)(dian)(dian)(dian)粉(fen)(fen)乳(ru)的酸(suan)(suan)度(du)(du)和(he)(he)濃(nong)度(du)(du)。淀(dian)(dian)(dian)(dian)(dian)(dian)粉(fen)(fen)乳(ru)的酸(suan)(suan)度(du)(du)和(he)(he)濃(nong)度(du)(du)與淀(dian)(dian)(dian)(dian)(dian)(dian)粉(fen)(fen)和(he)(he)蛋(dan)(dan)白質的沉(chen)淀(dian)(dian)(dian)(dian)(dian)(dian)有密(mi)切關系。若淀(dian)(dian)(dian)(dian)(dian)(dian)粉(fen)(fen)乳(ru)酸(suan)(suan)度(du)(du)過大(da)，淀(dian)(dian)(dian)(dian)(dian)(dian)粉(fen)(fen)和(he)(he)蛋(dan)(dan)白質同時(shi)沉(chen)淀(dian)(dian)(dian)(dian)(dian)(dian)，使(shi)淀(dian)(dian)(dian)(dian)(dian)(dian)粉(fen)(fen)分(fen)離不清(qing)。酸(suan)(suan)度(du)(du)過小，則蛋(dan)(dan)白質和(he)(he)淀(dian)(dian)(dian)(dian)(dian)(dian)粉(fen)(fen)均沉(chen)淀(dian)(dian)(dian)(dian)(dian)(dian)不好，呈乳(ru)狀(zhuang)液(ye)，無法分(fen)離。根據生產經驗，酸(suan)(suan)漿*佳(jia)pH值為(wei)3.6～4.0。大(da)缸中淀(dian)(dian)(dian)(dian)(dian)(dian)粉(fen)(fen)乳(ru)濃(nong)度(du)(du)為(wei)3.5～4.0波美度(du)(du)，加(jia)入酸(suan)(suan)漿量(liang)為(wei)淀(dian)(dian)(dian)(dian)(dian)(dian)粉(fen)(fen)乳(ru)的2%，加(jia)酸(suan)(suan)漿后淀(dian)(dian)(dian)(dian)(dian)(dian)粉(fen)(fen)乳(ru)的pH值為(wei)5.6。若氣(qi)溫(wen)高，發(fa)酵快，酸(suan)(suan)漿用量(liang)可酌量(liang)減少。 

　　（6）撇(pie)缸(gang)(gang)(gang)(gang)和坐(zuo)缸(gang)(gang)(gang)(gang)：兌漿后(hou)約靜置20～30分鐘(zhong)，使沉(chen)(chen)淀(dian)完成(cheng)，即可(ke)進行撇(pie)缸(gang)(gang)(gang)(gang)。將上(shang)層(ceng)清泔水及蛋白質、纖維和少(shao)量(liang)淀(dian)粉(fen)(fen)的混(hun)合(he)液取出，留在(zai)(zai)底(di)層(ceng)的為(wei)淀(dian)粉(fen)(fen)。在(zai)(zai)撇(pie)缸(gang)(gang)(gang)(gang)后(hou)的底(di)層(ceng)淀(dian)粉(fen)(fen)中加水混(hun)合(he)，調(diao)成(cheng)淀(dian)粉(fen)(fen)乳，使淀(dian)粉(fen)(fen)再(zai)沉(chen)(chen)淀(dian)。在(zai)(zai)沉(chen)(chen)淀(dian)過(guo)程(cheng)中起酸漿發酵作(zuo)用，稱坐(zuo)缸(gang)(gang)(gang)(gang)。坐(zuo)缸(gang)(gang)(gang)(gang)時(shi)應(ying)(ying)控制溫度和時(shi)間。坐(zuo)缸(gang)(gang)(gang)(gang)溫度為(wei)20℃左右。在(zai)(zai)天冷(leng)時(shi)需(xu)要保溫或(huo)在(zai)(zai)加水混(hun)合(he)時(shi)可(ke)用熱(re)水。坐(zuo)缸(gang)(gang)(gang)(gang)發酵需(xu)要發透(tou)，在(zai)(zai)發酵過(guo)程(cheng)中適(shi)當地攪拌，促使發酵完成(cheng)。一(yi)般(ban)坐(zuo)缸(gang)(gang)(gang)(gang)時(shi)間為(wei)24小時(shi)。天熱(re)可(ke)相應(ying)(ying)縮短(duan)一(yi)些時(shi)間。發酵完畢，淀(dian)粉(fen)(fen)沉(chen)(chen)淀(dian)。 

　　（7）撇(pie)漿(jiang)(jiang)過(guo)濾：坐缸(gang)所(suo)生成的(de)(de)(de)酸漿(jiang)(jiang)稱為(wei)(wei)(wei)(wei)二(er)和漿(jiang)(jiang)，即酸漿(jiang)(jiang)法(fa)中主要(yao)使(shi)用(yong)的(de)(de)(de)酸漿(jiang)(jiang)。發酵正常的(de)(de)(de)酸漿(jiang)(jiang)有清香味，漿(jiang)(jiang)色(se)潔白如牛(niu)奶。若發酵不足或發酵過(guo)頭的(de)(de)(de)酸漿(jiang)(jiang)，色(se)澤(ze)和香味均差，供兌(dui)漿(jiang)(jiang)用(yong)時(shi)效果不好(hao)。撇(pie)漿(jiang)(jiang)即是將上層酸漿(jiang)(jiang)撇(pie)出(chu)作(zuo)為(wei)(wei)(wei)(wei)兌(dui)漿(jiang)(jiang)之用(yong)。撇(pie)漿(jiang)(jiang)后的(de)(de)(de)淀(dian)粉用(yong)篩孔為(wei)(wei)(wei)(wei)120目的(de)(de)(de)細篩進行篩分(fen)。篩上物為(wei)(wei)(wei)(wei)細渣，可作(zuo)飼(si)料。篩下物為(wei)(wei)(wei)(wei)淀(dian)粉，轉入(ru)小(xiao)(xiao)缸(gang)。淀(dian)粉轉入(ru)小(xiao)(xiao)缸(gang)后，加水漂(piao)洗淀(dian)粉，約需放置(zhi)24小(xiao)(xiao)時(shi)，防止出(chu)現發酵現象。 

　　（8）起(qi)粉：淀(dian)粉在(zai)小缸中沉淀(dian)后，上層液體為小漿，可(ke)與酸漿配(pei)合使(shi)用(yong)，或作(zuo)為磨碎用(yong)水。撇去小漿后，在(zai)淀(dian)粉表(biao)面(mian)留有一層灰白(bai)的油(you)粉，系含(han)有蛋白(bai)質(zhi)的不純淀(dian)粉。油(you)粉可(ke)用(yong)水從淀(dian)粉表(biao)面(mian)洗去，洗出液可(ke)作(zuo)為培養酸漿的營養物(wu)料，底層淀(dian)粉用(yong)鏟子取出，淀(dian)粉底部可(ke)能有細砂粘附，應將其刷去。 

　　（9）干(gan)燥：經過上(shang)述(shu)流程，獲得濕淀粉。為了便于貯(zhu)藏和運輸需(xu)要進(jin)行干(gan)燥。一(yi)般采用日光曬于或送入烘房(fang)烘干(gan)。

　　河南德豐機械制造有限責任公司是從事紅薯淀粉加工這方面實踐和研究，為完善薯類淀粉提取技術一直在努力，生產的薯類淀粉提取設備每小時加工薯類1噸到10噸型號齊全，設計簡單故障率低，智能化程度高，可遙控操作，本公司是一家專業的生產銷售薯類淀粉加工機廠家，如果在選擇公司的時候，大家一定要選擇信譽質量有保障的公司，本公司是一家經營多年，有著多年經驗的公司，所以如果你對此有需要，不妨聯系我們，相信是一個不錯的選擇。