Cassava starch making machine and cassava flour machine are our main machines

We are a professional cassava machine processing machine, cassava starch complete sets of machines and cassava flour complete sets of machines are our main machines, we provide perfect cassava processing machines for more than 30 countries in the world, for customers to improve the perfect cassava starch production line.

Cassava starch production line

Product advantages:

In the use of Europe to optimize and improve the design, product quality can reach a higher level, cost-effective, product quality, energy saving, simple operation, good system stability, the latest research and development of remote monitoring system can the global starch factory timely online remote monitoring to optimize the system.

Cassava: Starch: 28%, fiber: 3%, protein: 1.8%, ash: 0.8%, water: 68%

Tapioca flour production line

The company is committed to the production and processing of potato for decades, and the production technology of potato whole powder has been put on the market and has been widely praised.

The process includes raw material reception, stone removal cleaning, filing, sand removal, emulsion dehydration, backfill air drying and packaging.

Each section of the process is connected with each other, and automatic production can be realized. At the same time, the fresh potato can be quickly processed into a whole powder with a water content of 12%, in addition to the advantages of less water in the processing process, less waste, wide use, environmental protection, etc., but also has a low cell breakage rate to ensure that it has a high nutritional value, short processing cycle, and less loss of nutrients.

Evaluation of cassava starch processing machines

Chemical composition and nutritional value of cassava root, stem and leaf For a long time, the potato meat of cassava root is the main use object, and a large number of cassava potato skin, cassava stem and leaf are discarded. In recent years, with the further study of cassava stem and leaf, potato skin chemistry and other components, it was found that cassava stem and leaf also contain protein, amino acids, vitamins, sugars and other compounds.

starch

Edible cassava root rich in starch, is an important raw material for many medicine and food industry, is also an important raw material for the development of biomass sources, cassava industrial products have more than 2000 kinds. The fresh starch content of cassava root is generally 24%-32%, and the dry starch content is about 73-83%, and there are two forms of amylose and amylose in cassava starch, of which amylose accounts for about 17% and amylose accounts for 83%. Starch is the main carbohydrate in cassava, is an important energy substance, better than corn, beans, cassava starch protein content is 0.1% (corn starch protein content is 0.35%); In addition, cassava starch has low impurity content, low gelatinization temperature (its gelatinization temperature is 52-64 ° C, 8-10 ° C lower than the gelatinization temperature of corn starch), high viscosity, stable transparent paste, excellent film formation, strong permeability and other excellent characteristics. Wei Yan et al. analyzed the nutritional components of cassava meat and cassava skin in 9 cassava resources, and found that cassava meat contained a lot of crude starch, and cassava skin also contained a high content of crude starch. Zhu et al. analyzed the stem of cassava potato and found that the stem sample of dried cassava contained 22%-39% crude starch. The protein content in cassava root is low, the protein content of fresh root is only 0.4%-1.5%, and that of dry cassava is 1%-3%. However, it has been reported that a variety with a protein content of about 10% has been developed. The study found that cassava potato skin contains relatively rich crude protein, its content is 2.4-6.7 times that of potato meat, therefore, the use of cassava skin should be strengthened to improve the added value of cassava.

Cassava starch processing starch requirements

No odor: tapioca starch has no odor and is suitable for products that need to be fine-tuned, such as food and cosmetics.

Plain taste: Tapioca starch has no taste and no aftertaste (such as corn), so it is more suitable than ordinary starch for products that need to be refined taste, such as puddings, cakes and fillings.

Clear paste: The paste formed after tapioca starch cooking is clear and transparent, suitable for color adjustment with pigments. This property is also important for the sizing of tapioca starch for high-grade paper.