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industrial machine for tapioca pear making

Release Time:2021-07-02 11:42Author:sd888Source:未知

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The preparation method of cassava fresh food is relatively simple. Generally, the mature cassava is peeled, steamed, boiled, baked, roasted and other general processing methods are used to mature and eat directly, or the cassava is sun-dried and mashed into cassava flour, which is made with cassava flour by frying Bun-like or pie-like food. Under the combined effect of human wisdom and dietary civilization, different regions of the world have derived rich and nutritious fresh cassava ways. Indigenous people in Africa mashed fresh cassava and used fermentation technology to make it into cassava wine drink; Southeast Asian countries fermented whole fresh cassava, cut into small pieces and wrapped it with banana leaves as snacks; Indonesia mainly used cassava pastries; Brazilian Mix cassava flour with flour, glutinous rice flour, etc. to make baked goods.
 
Introduced and cultivated in China in the 1820s, Guangdong Province and Guangxi Zhuang Autonomous Region have the largest cultivation area. The suitable planting time for cassava in our country is from February to April. It is advisable to choose the main stem that is fully matured, the stem diameter is 2-4cm, the dense nodes, the stem bark and the bud eye are not damaged, and there is no disease and insect pests. Remove the upper part of each seed stem, and keep the middle and lower seeds. The stem, cut it into a length of 15-20cm. The planting methods can be horizontal, oblique, straight, and flat. It is better to adopt ridged and covered film flat planting or ridging and open field flat planting, and unify the direction of the bud eye. The planting row spacing is 0.8m × 0.8m or 1m × 0.8m is better.
 
Edible cassava roots are rich in starch, which is an important raw material for many medicine and food industries, and also an important raw material for the development of biomass sources. There are more than 2,000 industrial products of cassava. The fresh-like starch content of cassava tubers is generally 24%-32%, and the dry-like starch content is about 73%-83%. There are two forms of amylopectin and amylose in cassava starch, of which amylose accounts for about 17%. Amylopectin accounts for 83%. Starch is the main carbohydrate in cassava and an important energy substance, better than corn and beans. The protein in cassava starch is 0.1% (the protein in corn starch is 0.35%); in addition, the starch of cassava has low impurity content. Low gelatinization temperature (the gelatinization temperature is 52-64℃, which is 8-10℃ lower than the gelatinization temperature of corn starch), high viscosity, stable and transparent paste liquid, excellent film formation, strong permeability and other excellent characteristics . Wei Yan et al. successively analyzed the nutritional components of the cassava flesh and cassava peel in 9 cassava resource roots, and found that in addition to the cassava flesh contained a large amount of crude starch, the cassava peel also contained a higher content of crude starch. Zhu et al. analyzed cassava stalks and found that dried cassava stalks contained 22%-39% crude starch.
 
With the continuous intensification of competition in the cassava industry, mergers and acquisitions and capital operations among large companies have become more frequent. Excellent cassava companies at home and abroad are paying more and more attention to the analysis and research of the industry market, especially the current market environment and the in-depth changes in customer demand trends. Research, in order to occupy the market ahead of time and gain first-mover advantage. Because of this, a large number of excellent brands have risen rapidly and have gradually become leaders in the industry. Academia Sinica uses a variety of original information processing technologies to collect, sort, process, analyze, and transmit massive amounts of data in the cassava industry market, and provide customers with a package of information solutions and consulting services to minimize customer investment risks and operations Costs, seize investment opportunities, and improve corporate competitiveness.
 

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