Method for producing glacial acetic acid with potatoes
A technology of potato and glacial acetic acid, applied in the field of food processing, can solve the problems of high price, high production cost, complicated process and the like, and achieve the effect of simple process and lower production cost.
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Embodiment 1
[0015] Embodiment 1: a kind of method of producing glacial acetic acid with potato, concrete steps are as follows:
[0016] 1. Selection of potatoes and initial processing: Select fresh, mildew-free potatoes harvested in the year, wash off the sediment in flowing water, peel off the outer skin, and cut into 0.5 square cubes of diced potatoes.
[0017] 2. Cooking: Put the diced potatoes into the steamer, add water according to 2 / 3 of the weight of the diced potatoes, turn on the mixer and steamer to cook and sterilize, and keep the temperature at 130°C for 40 minutes.
[0018] 3. Liquefaction: When the temperature of the steamer drops to 60°C, add 0.8% liquefying enzyme and continue to stir. When the material changes from paste to liquid, control the temperature at 55°C, add 1.2% glucoamylase, and keep it warm for 2 hours. Starch is completely converted to glucose.
[0019] 4. Fermentation and alcoholization: move the liquefied material into a suction filter for suction filtra...
Embodiment 2
[0022] Embodiment 2: a kind of method with potato production glacial acetic acid, comprises following procedure:
[0023] 1. Selection of potatoes and initial processing: Select fresh, mildew-free potatoes harvested in the year, wash off the sediment in flowing water, peel off the outer skin, and cut into 0.8 square cubes of diced potatoes.
[0024] 2. Cooking: Put the diced potatoes into the steamer, add water according to 2 / 3 of the weight of the diced potatoes, turn on the mixer and steamer to cook and sterilize, and keep the temperature at 140°C for 35 minutes.
[0025] 3. Liquefaction: When the temperature of the steamer drops to 65°C, add 0.8% liquefaction enzyme and continue to stir. When the material changes from paste to liquid, control the temperature at 58°C, add 1.2% glucoamylase, and keep it warm for 2 hours. Starch is completely converted to glucose.
[0026] 4. Fermentation and alcoholization: move the liquefied material into a suction filter for suction filtra...
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