203 results about "Potato starch" patented technology

The application discloses a method for recovering active glycoprotein Patatin from potato starch processing waste juice, and belongs to the technical field of protein extraction. The method is characterized in that the active Patatin protein is efficiently separated by using the combination of ammonium sulfate fractionation precipitation, anion exchange chromatography, Con A affinity chromatography and gel chromatography, and the obtained Patatin protein retains the original protein structure and biological function activity. Compared with the prior art, the method has better separation purity and higher efficiency, and the obtained Patatin protein has complete protein higher structure and function activity, and has a better application scene.

The invention discloses a super absorbent material and side leakage prevention paper diapers, and belongs to the field of hygienic product materials. Comprising the following steps: cooling acrylic acid in an ice-water bath, and partially neutralizing the acrylic acid by using a sodium hydroxide solution; mixing potato starch with deionized water, and gelatinizing at high temperature to obtain gelatinized starch; mixing gelatinized starch, neutralized acrylic acid, potassium persulfate and deionized water; uniformly stirring under the protection of nitrogen, heating and carrying out graft copolymerization reaction to obtain a copolymer; adding modified silicon dioxide into the copolymer, and uniformly dispersing; then adding an oxetane compound, and carrying out a cross-linking reaction at a high temperature to obtain a super absorbent material; wherein the modified silicon dioxide has a porous structure, and nano-silver particles are loaded in pore walls. The super absorbent material disclosed by the invention effectively breaks through the gel blocking effect of the traditional high-molecular water-absorbent resin, has ultrahigh liquid absorption capacity and water locking capacity, and realizes slow-release long-acting bacteriostasis at the same time.

The invention provides a starch-based soft capsule composition, a starch-based soft capsule and a preparation method of the starch-based soft capsule, and belongs to the technical field of medicines. The starch-based soft capsule composition is characterized by being prepared from the following components in parts by weight: 50 to 100 parts of plant starch, 20 to 100 parts of modified starch, 0.1 to 5 parts of thickening agent and 0.1 to 5 parts of plasticizer, the plant starch comprises pea starch and corn starch in a mass ratio of (10-60): (40-50); the modified starch comprises modified corn starch and modified potato starch in a mass ratio of (1-5): (1-8). The starch-based soft capsule disclosed by the invention is high in joint closing rate; the starch-based soft capsule is high in transparency, not easy to age and good in stability after being stored for a long time.

The invention relates to a saline-alkali soil improver, and belongs to the field of saline-alkali soil treatment, and the saline-alkali soil improver comprises the following substances by weight: 15-20 parts of amino-oligosaccharin; 4 to 6 parts of astragalus oligosaccharide; 3-5 parts of ligusticum chuanxiong hort oligosaccharide; 6-8 parts of soybean oligosaccharide; 2-4 parts of Chinese wolfberry oligosaccharide; 20 to 30 parts of modified polyaspartic acid; 3-5 parts of a complex microbial inoculant; 4-6 parts of calcium carbonate; and 30-40 parts of sweet potato starch production residual peel residues. The amino-oligosaccharin, the astragalus oligosaccharide, the ligusticum chuanxiong hort oligosaccharide, the soybean oligosaccharide and the Chinese wolfberry oligosaccharide are added, so that the effects of promoting plant growth, improving soil quality and enhancing the salt resistance of plants can be achieved; through the synergistic effect of various oligosaccharides, effective microbial communities in soil can be activated, regeneration of harmful microbial communities can be inhibited, soil nutrition can be increased, the soil structure can be improved, the immunity of plants can be improved, and plant diseases and insect pests can be reduced, so that the fertility of the soil and the growth environment of the plants can be improved, and the growth of the plants can be promoted.

The invention discloses bamboo fiber full-biodegradable tableware which is prepared from the following components in parts by weight: 40-50 parts of poly (butylene succinate), 15-20 parts of bamboo fiber, 12-16 parts of sweet potato starch, 8-12 parts of sodium alginate and the like, the bamboo fiber is pretreated by a sodium hydroxide solution, and montmorillonite is modified by a silane coupling agent KH-570. The preparation method comprises the steps of high-speed mixing, twin-screw extrusion granulation, injection molding, drying, ultraviolet sterilization and the like, five temperature zones are set for twin-screw extrusion, and the injection molding temperature is controlled to be 165-175 DEG C. The hydrophobicity is improved without depending on silicone oil and the like, and the synergism of mechanics and degradability is better; high-temperature heating is not needed, energy consumption is lower, and antibacterial and mildew-proof functions are added. The 60-day biodegradation rate of the tableware is larger than or equal to 95%, the tensile strength is larger than or equal to 26 MPa, and the tableware has excellent water resistance and oil resistance and meets the requirements for environmental protection and use.

The invention belongs to the technical field of microcapsule preparation and probiotic embedding, and particularly relates to a potato resistant starch-based lactobacillus plantarum microcapsule as well as a preparation method and application thereof. The preparation method comprises the following steps: S1, preparing the potato type II resistant starch; s2, preparing a bacterial suspension; and S3, preparing the lactobacillus plantarum embedded microcapsule. The potato starch is subjected to enzymolysis and drying treatment to obtain the potato type II resistant starch, and digestible starch components can be specifically eliminated; then, potato type II resistant starch, sodium alginate, Tween 80, soybean oil and calcium chloride are used for forming an embedding system for embedding lactobacillus plantarum, a compact and stable microcapsule network structure is constructed, the microcapsule network structure is good in stability and not prone to digestion, absorption and decomposition, the ionic crosslinking-hydrogen bond synergistic interaction is achieved, and the lactobacillus plantarum microcapsule is prepared. The embedding effect and the survival rate of the lactobacillus plantarum are improved.

The utility model discloses a self-locking quick-release filter screen structure of a potato starch wastewater filter, which comprises a processing cylinder, a filtering device is arranged in the processing cylinder, a fixing device is arranged in the processing cylinder, and the fixing device comprises a fixing sleeve, a sliding sleeve, a spiral groove, a connecting plate, a spiral block, a clamping mechanism, a fixing rod, a sliding groove, a rotating sleeve and a sliding rod. The spiral groove is formed in the outer side of the sliding sleeve, the multiple spiral blocks are arranged on one side of the connecting plate, the sliding groove is formed in the inner side of the sliding sleeve, the sliding rod is arranged in the sliding groove, and a locking mechanism is arranged on the outer side of the fixing sleeve and comprises a rotating plate, a receding groove, the sliding sleeve, a longitudinal plate, a transverse plate, an inserting rod, an inserting groove and a reset spring. The longitudinal plate is connected to one side of the sliding sleeve, the transverse plate is connected to one side of the longitudinal plate, one end of the insertion rod is connected with the outer wall of the rotating sleeve through the reset spring, and the multiple insertion grooves are formed in the outer side of the fixing sleeve. Compared with traditional equipment, the filter is more stable in structure, more convenient to operate and higher in filter efficiency.

The utility model relates to the technical field of agricultural and sideline product processing, in particular to a sweet potato starch extraction device which comprises a barrel body, a valve and a lifting assembly, a containing cavity with an opening in the top end is formed in the middle of the barrel body, and a filtering assembly used for containing and filtering sweet potato residues in the using state is arranged on the inner side of the containing cavity of the barrel body; the lifting assembly is arranged on the side face of the barrel body and extends towards the middle of the barrel body, and a spinning assembly extending towards the inner side of the filtering assembly is arranged at the top end of the lifting assembly and located above the barrel body; the valve is installed at the bottom end of the barrel body and communicated with the barrel body. The spinning assembly is moved into the filtering assembly through the lifting assembly, sweet potato residues are in full contact with water through forward rotation of the spinning assembly, starch is fully dissolved in the water, meanwhile, the spinning assembly is rotated reversely, the sweet potato residues are moved towards the bottom end of the inner side of the filtering assembly and extruded, and starch in the sweet potato residues is extracted thoroughly; and the starch extraction efficiency is improved.

This invention discloses a potato peeling machine for potato starch production, relating to the field of potato peeling technology. The machine includes a processing chamber with a drain pipe mounted on its side; a power rod with a rotating disc mounted on its top; a sprocket fixedly connected to the outer side of the power rod; and friction peeling plates connected to the inner wall of the processing chamber via a spring. When potatoes are placed in the processing chamber, the motor is started, driving the power rod to rotate, thus rotating the potatoes. The machine, in conjunction with the sprocket, chain, transmission rod, rotating disc, positioning block, connecting rod, hydraulic chamber, transmission rod, transmission rod, and spring, ensures the potatoes are in a state of rapid rotation. During this process, the friction peeling plates on both sides reciprocate sequentially, increasing the friction between the potatoes and the plates, thereby improving the peeling effect.

The invention relates to a slow-release phosphorus removal agent as well as a preparation method and application thereof, in particular to a slow-release phosphorus removal agent for phosphorus pollution of a low-temperature water body as well as a preparation method and application thereof. The slow-release phosphorus removal agent comprises the following components in parts by weight: 1500 parts of potato starch, 160 parts of sodium citrate, 100 parts of ammonium sulfate, 20 parts of sodium chloride, 60 parts of potassium chloride, 10 parts of magnesium sulfate, 10 parts of calcium chloride and 1 part of maltose, wherein the weight ratio of the maltose to the pure water is 1: 20000. The preparation method comprises the following steps: 1, preparing the potato starch-based slow-release medicament; 2, forming and purifying starch microspheres; and step 3, preparing a sustained-release medicament finished product. The method has the beneficial effects that low-temperature water body phosphorus removal flora is efficiently activated, and the phosphate removal efficiency is remarkably improved; the slow-release characteristic meets the low-temperature treatment requirement, and long-acting stable phosphorus control is achieved; and the method is environment-friendly, excellent in economical efficiency and suitable for large-scale application.

The invention is suitable for the technical field of food processing, and provides soy sauce flavor type hot and sour rice noodles and a preparation method thereof, and the soy sauce flavor type hot and sour rice noodles are composed of fermented vermicelli, fermented seasonings and fermented vegetables; the preparation raw materials of the fermented vermicelli comprise edible starch, and the edible starch is one or a mixture of more of sweet potato starch, potato starch, cassava starch and pea starch. The fermentation seasoning comprises a sauce bag, a powder bag and a vinegar bag; the fermented vegetables comprise one or more of pickled Chinese cabbages, pickled cowpeas, pickled chilies, pickled fresh ginger and pickled bamboo shoots. The sauce-flavor type hot and sour rice noodle seasoning is sauce red in soup color, outstanding in sauce flavor and easy to store and transport.

A composite comprising a particulate and cellulose binders, in particular a primary binder (e.g. potato starch) and a secondary binder (e.g. a first and a second cellulose material). This may be a hy

The invention belongs to the technical field of food packaging materials, and particularly relates to a Co-MOF (at) CEO intelligent active packaging film and a preparation method and application thereof. Cinnamon essential oil is embedded in a cobalt-based metal organic framework to form composite nanoparticles with antibacterial and ammonia-sensitive functions, then the composite nanoparticles and potato starch are mixed, a film is formed through a solution casting method, and the intelligent active packaging film is obtained. According to the preparation method of the intelligent active packaging film provided by the invention, the water solubility of the potato starch packaging film is reduced, the prepared intelligent active packaging film has good antibacterial, antioxidant activity, mechanical and barrier properties and good sensitivity to ammonia, the freshness of meat can be monitored in real time only through the color change of the packaging film, and the method is suitable for large-scale popularization and application. The fresh-keeping and freshness visual monitoring of food such as fish meat and the like can be realized at the same time, and the method has a good application prospect in the field of intelligent active packaging.

The present application relates to the technical field of building materials, in particular to an environment-friendly high-performance concrete and a preparation process thereof. The environment-friendly high-performance concrete is prepared by using Portland cement, fine aggregate, coarse aggregate, defoaming agent, fly ash, water, polycarboxylic acid water reducing agent, water-absorbing resin and diatomite. The materials used in the concrete are environment-friendly, and the prepared concrete has good crack resistance and permeability resistance, meeting the industrial application. The present application provides a preparation method of environment-friendly water-absorbing resin. The water-absorbing resin is prepared by using natural high-molecular carbohydrate potato starch containing a large number of hydroxyl groups, natural compound bentonite with large specific surface area and acrylic acid as raw materials. The addition of the water-absorbing resin in the concrete can increase the capillary pore structure in the concrete and improve the crack resistance of the concrete.

The invention belongs to the field of starch modification processing, and provides a method for preparing starch-polyphenol RS5 type resistant starch. According to the method, through physical-polyphenol composite synergistic modification, a procyanidine polyphenol structure and sweet potato starch are utilized to form a hydrogen bond / hydrophobic effect, starch molecular chains are induced to be directionally rearranged, a resistant crystal structure is stabilized, and the preferable process conditions are as follows: the temperature is 85-90 DEG C, the time is 18-20 minutes, the addition amount of procyanidine is 3-7% of a starch dry basis, and the final resistant starch content reaches 36.39-46.86%. Compared with a traditional method, the raw material utilization rate and the product yield are remarkably improved. The whole process has the advantages of no chemical reagent, simple operation, low equipment cost, and stable resistant starch content of the product.

This invention provides a starch-based soft capsule composition, a starch-based soft capsule, and a method for preparing the same, belonging to the field of pharmaceutical technology. The starch-based soft capsule composition is characterized by comprising, by weight, 50-100 parts plant starch, 20-100 parts modified starch, 0.1-5 parts thickener, and 0.1-5 parts plasticizer; the plant starch is pea starch and corn starch in a mass ratio of (10-60):(40-50); the modified starch is modified corn starch and modified potato starch in a mass ratio of (1-5):(1-8). The starch-based soft capsules of this invention have a high seam sealing rate; they exhibit high transparency after long-term storage, are not prone to aging, and have good stability.

The utility model relates to the technical field of food processing, and discloses a potato starch screening device which comprises a screening box and vibration grooves formed in the left side face and the right side face of the screening box, groove-shaped frames are arranged in the vibration grooves, and passing grooves are formed in the lower surfaces of the groove-shaped frames. And rotating rollers are rotationally connected to the left side and the right side of the inner wall of the groove-shaped frame. According to the potato starch screening device, the screening net, the rotating rollers, the groove-shaped frame and the first motor are used in cooperation, so that the first motor drives the rotating roller located on the right side to rotate, the rotating roller located on the right side drives the screening net to move, large impurities in starch are screened on the upper side of the screening net, and the screening net drives the large impurities to move rightwards; and large impurities are discharged from the right side of the groove-shaped frame, so that the device can discharge the large impurities above the screening net in real time, the probability that the screening net is blocked is further reduced, and the working pressure of workers for cleaning the screening net is relieved.

The invention provides a preparation method of dextrin with a high conversion rate. The preparation method comprises four steps of preparation of a reaction system A, pretreatment of the reaction system A, enzymolysis and purification. Jackfruit seed starch, ginger starch and standard potato starch are compounded according to the mass ratio of 5: (2.1-2.4): 1 to serve as a starch source, the use amount of the standard potato starch can be effectively reduced, and the production cost of dextrin is greatly reduced; by screening a starch source, optimizing a fermentation process of bacillus Y112, cooperating with an ultrasonic-microwave combined pretreatment process and strictly controlling technological parameters of an enzymolysis process, the activity of cyclodextrin glucotransferase and the specificity of the cyclodextrin glucotransferase with the starch source can be effectively improved, and in a dextrin generation process, the content of glucose in the starch source is increased; and the conversion rate of the alpha-cyclodextrin can be increased to 42.4%-49.1%. The method has the advantages of being low in raw material cost, high in enzyme activity, mild in reaction condition, short in reaction period, high in alpha-cyclodextrin conversion rate, easy and convenient to operate, low in implementation cost and convenient to popularize and implement.

The invention discloses a pet hair-removing composition containing jerusalem artichoke synanthrin and application of the pet hair-removing composition. Comprising 2-6 parts of jerusalem artichoke synanthrin, 5-10 parts of rhizoma sparganii, 10-20 parts of medicinal jujube, 10-20 parts of medicinal pawpaw and 10-20 parts of euonymus bungeanus. Uniformly mixing chicken oil, olive oil and distilled water; stirring while heating, and homogenizing and emulsifying to obtain a first mixed solution; the rhizoma sparganii, the medicinal jujubes, the medicinal papayas and the euonymus bungeanus are crushed and sieved, mixed powder is obtained, jerusalem artichoke synanthrin, the mixed powder, sodium tripolyphosphate, chicken powder, chicken liver powder, sweet potato starch and the remaining distilled water are added into the first mixed solution, the mixture is stirred to be uniform, and homogenizing emulsification is conducted to obtain the pet hair melting paste. The jerusalem artichoke synanthrin is combined with the traditional Chinese medicines rhizoma sparganii, medicinal jujube, medicinal papaya and euonymus bungeanus for use, so that the intestinal tract movement of pets can be accelerated, the problems of diarrhea, constipation and the like cannot be caused, pet hair is promoted to be discharged out of a body, and the components are safe and can be used for a long time.

The invention discloses a nitrate-free smoked ginseng sausage and a preparation method thereof, and belongs to the technical field of meat product processing. The method comprises the following steps: adding different addition amounts of ginseng powder into a nitrate-free smoked sausage to prepare the nitrate-free smoked ginseng sausage, mincing pork serving as a main raw material, adding water, plasma activated water, beet root powder, celery powder, ginseng powder and nisin, and uniformly stirring to prepare the nitrate-free smoked ginseng sausage. The preparation method comprises the following steps: uniformly stirring other ingredients including table salt, white granulated sugar, monosodium glutamate, potato starch, soybean protein isolate, pepper powder and ginger powder, pickling, filling, cooking, drying to be mature, cooling, and packaging in vacuum to obtain the nitrate-free ginseng smoked sausage. According to the method, the flavor quality and functional characteristics of the nitrate-free smoked sausage are optimized, the defects of a single nitrate-free smoked process in flavor level and nutritional added value are overcome, and the flavor and texture of the sausage are remarkably improved.

The invention relates to the technical field of food processing, and discloses a preparation method of alumina-free bean flour based on cooperation of a magnetic field and mung bean protein improvement, and the preparation method comprises the following steps: S1, uniformly mixing potato starch, starch acetate, pea protein powder and guar gum, adding distilled water, and stirring to form uniform starch slurry; s2, performing wet extrusion molding on the pulp; s3, performing hot water curing treatment on the extruded vermicelli; s4, cooling the cured vermicelli; s5, performing magnetic field freezing treatment on the cooled vermicelli; and S6, drying after unfreezing to obtain a target product. Wherein the component of the alumina-free bean flour is potato starch; starch acetate; pea protein powder; guar gum; and distilled water. The technical scheme of combining magnetic field freezing and mild drying is adopted, the structural stability and the taste of the potato vermicelli are improved, the moisture distribution and the microstructure are optimized through the action of the low-frequency alternating magnetic field, and ice crystal aggregation is prevented.

The invention belongs to the field of food engineering, and particularly relates to sphere-like starch-based nanoparticles as well as a preparation method and application thereof. The method comprises the following steps: performing enzymolysis and aging treatment on sweet potato starch gelatinization liquid to obtain rod-like starch nanoparticles, and further performing cooling and aging treatment on the rod-like starch nanoparticles and a small amount of whey protein solution under a hydrothermal condition to obtain the sphere-like starch-based nanoparticles. According to the method provided by the invention, the rod-like nanoparticles which are less than 10 nm and do not have the emulsifying property are further modified and processed to prepare the sphere-like nanoparticles with the scale of 10-30 nm and the high internal phase emulsifying property, the emulsifying effect of the sphere-like nanoparticles can be compared with that of whey protein with the same concentration, and the high internal phase emulsion is small in droplet particle size, good in storage stability, low in cost and wide in application prospect.

The invention relates to the technical field of industrial data processing, in particular to a potato starch food material production standardized data management method, which comprises the following steps of: extracting a cleaning workshop, extracting an aggregation query field parameter, a data table identification parameter and a time range parameter in a workshop production scheduling board, and generating a query syntax tree hash abstract; in the invention, a network address of a bottom node controller of a drying workshop is transferred into a vertex label, a network layer medium access control address is combined to generate workshop virtual node distribution coordinates, a topological distance numerical value is used for screening and querying a forwarding path, and cross-workshop data transmission is converted into ordered delivery according to a distribution interval from disordered broadcasting. Compared with the prior art, the method has the advantages that the network jump path is clearer, the link conflict probability is reduced, higher directionality is achieved during batch major key cross-workshop extraction, and the method is suitable for scenes of frequent scheduling, cross-regional transfer and dense state switching in potato starch food material production.

The utility model relates to the technical field of starch drying, and discloses a dehydrating and drying device for potato starch, which comprises an outer frame, a driving component is arranged at the top of the outer frame, a fixing plate is fixedly connected inside the outer frame, a sliding rod is slidably connected inside the fixing plate, a fixing ring is slidably connected outside the sliding rod, and the fixing ring is fixedly connected inside the outer frame. The sliding rod is sleeved with a spring, the bottom of the sliding rod is fixedly connected with a limiting disc, the top of the sliding rod is fixedly connected with a pointed cone, the right side of the fixing ring is fixedly connected with a connecting rod, the right side of the connecting rod is fixedly connected with an inclined face column, and the top of the inclined face column is fixedly connected with a limiting plate; and the left side of the top of the outer frame is fixedly connected with a feeding pipe. According to the starch drying device, blockage caused by caking of starch in the drying process can be effectively prevented, smooth flowing of materials in the device is guaranteed, and continuity and stability of the whole drying process are guaranteed.

This invention discloses a method for reducing the viscosity of potato starch, belonging to the fields of enzyme engineering and biomodified starch technology. This invention provides a method for preparing macrocyclodextrin by reacting starch with 4-α-glycosyltransferase, which is then added to potato starch to provide a suitable substrate for subsequent starch processing. This application in starch processing offers a new approach and has great potential and application prospects.

The present application relates to a kind of preparation methods of deformation-resistant high-viscosity food gel, comprising: pure water, soy protein, TG enzyme proportionally sequentially mixed, using stirrer stirring, heating makes protein and TG enzyme fully crosslinking;Add vegetable oil, emulsify fully;Add potato starch, konjac flour, continue to stir until no lump;Mixture is placed in mold and shaped;Heat curing, put into refrigerator and store, obtain deformation-resistant high-viscosity food gel;Gel is placed in coating device, is smeared between any plant meat tissue, is placed in vacuum bag and is packaged, after secondary maturation shaping, form the multi-level structure of plant meat.The effect of protein and TG enzyme promotes gel formation and gel strength increase, by multi-component synergy, form multi-level, high-strength composite network structure, the obtained food gel is deformation-resistant, plastic, can effectively connect different plant protein tissue, also can improve the texture and taste of plant meat, improve the sensory diversity of plant meat.

A stretch-resistant potato starch hydrogel and a preparation method thereof are provided. The preparation method includes the following steps: S1, preparation of gel slices; S2, aging of gel slices; S3, rehydration of gel slices; s4, tensile property and texture property test: testing the tensile property and texture property of the rehydrated potato starch gel by TG probe of a texture analyzer; S5, determining the optimal aging time, rehydration temperature and rehydration time of the potato starch hydrogel. The invention uses the above-mentioned stretch-resistant potato starch hydrogel and the preparation method thereof to obtain the starch hydrogel PSH−18-100-20S with excellent tensile strength, and the tensile strength is 750%-800%. The preparation parameters are determined, which provides a theoretical basis for the application of starch hydrogel in food.

This invention relates to a fat mimic based on micro / nano-sized starch, its preparation method, and its application. The preparation method of the fat mimic includes: S1: providing a potato starch solution with a concentration of 15-20%; S2: adding 35-50 u / g of α-amylase (with an enzyme activity of 10000 u / g) based on the mass of potato starch, and enzymatically hydrolyzing at 85-90℃ for 5-15 min to obtain a potato starch enzymatically hydrolyzed fat mimic with a DE value of 2-3; S3: adjusting the potato starch enzymatically hydrolyzed fat mimic to a concentration of 1-5%, and using dynamic ultra-high pressure microfluidic technology at a pressure of 180-200 MPa for 6-12 cycles of micro-nano-sized potato starch fat mimic to obtain a particle size between 500-700 nm. Compared with enzymatically hydrolyzed fat mimics, the micro-nano-scale potato starch fat mimics prepared in this invention have significantly improved oil retention, emulsification, emulsification stability, sedimentation, and apparent viscosity. This is beneficial for increasing their fat substitution rate in food and developing low-fat or fat-free foods with a more delicate texture and better sensory experience and textural expectations for consumers.

The invention relates to the technical field of instant food, in particular to high-reconstitution-property brewing type instant mashed taro powder and a preparation method of the high-reconstitution-property brewing type instant mashed taro powder. The high-rehydration instant mashed taro powder is prepared by compounding Lipu taro starch, cassava starch, potato starch, enzymolysis Lipu taro starch and potato starch, wherein the mass ratio of the Lipu taro starch to the cassava starch to the potato starch to the enzymolysis Lipu taro starch to the potato starch is 12: 3: 2: 3; the gelatinization degree of the Lipu taro starch is 80.59 to 100 percent; the gelatinization degree of the cassava starch is 79.64 to 100 percent; the gelatinization degree of the potato starch is 80.45 to 100 percent; and the enzymolysis DE value of the enzymolysis Lipu taro starch is 0.67-2.10. According to the high-rehydration-property instant mashed taro powder disclosed by the invention, rapid hot water rehydration is realized through a green processing technology, and a caking phenomenon is avoided. And after brewing, the soft and fine taste of the Lipu taro paste can be restored, and no additive is added, so that the health requirement is met. Besides direct brewing, the mashed taro can also be used for making mashed taro milk tea, desserts and the like, is suitable for fast-paced life, and promotes convenient and diversified development of mashed taro food.

This utility model belongs to the field of sweet potato starch production, specifically a sweet potato starch sedimentation and filtration device. It includes a main body with a sedimentation module inside, a stirring module above the sedimentation module, and a separating filtration module on top of the stirring module. The separating filtration module includes a cover plate, a through hole, a movable plate, a rotating shaft, a second sealing ring, and a handle. The cover plate has a pre-drilled through hole, and the movable plate is installed inside the through hole. A handle is installed on top of the cover plate. The rotating shaft passes through the movable plate, and a second sealing ring is installed on the outer wall of the movable plate. This utility model adopts a modular design, making it more flexible to meet diverse work requirements. During sedimentation, it can separate the sediment from the floating matter, effectively reducing impurities and improving starch quality. It also has a stirring function, allowing starch and impurities to gradually separate under the force generated by stirring.