Overview of potato starch

Potato starch is obtained from fresh potato as raw material through a series of raw material cleaning, crushing, filtration, dehydration, drying and other processes, characterized by sufficient viscosity, fine texture, white color, excellent luster, but poor water absorption. When water is added and heated, it will condense into transparent sticky form.

Potato flour mainly includes snowflake flour and granule flour. The finished product is mainly in the form of potato cell monomer or polymer of several cells, so it is called potato “granule” whole meal. And snowflake whole meal is to roll (roller) drying way to obtain, the finished product shape like “snowflake” flake, so called potato snowflake whole meal.

Difference

The production volume and commodity volume of potato starch is second only to corn starch, and ranks second among all plant starches. When starch is heated with water to about 60~75℃, the starch granules absorb a lot of water sharply and swell, the shape of starch granules is destroyed, and it becomes a translucent colloidal paste, and this process is the pasting of starch.

The so-called paste is the solution of straight starch and branched starch dissolved in hot water, not completely destroyed starch granules and destroyed starch granules of the uneven mixture of the state. The pasted starch has a good flavor and is easily digested, and is called alpha starch.

Potato starch has excellent pasting characteristics which are different from other starches: because of its high expansion degree and strong water-absorbing ability, during the heating process of meat products processing, meat protein is denatured by heat and forms a mesh structure, and because a part of the water which is not close enough to be combined with the mesh still exists in the mesh and is absorbed and fixed by the starch granules, making the starch granules become soft and elastic, and playing the double role of adhesion and water retention. So it becomes the first choice for meat processing.

Potato flour is a kind of low fat, low sugar, low calorie, high protein food raw materials, and to a large extent preserved the potato in the high content of VB1, VB2, VC and minerals such as calcium, potassium, iron and other nutrients, can be made from infants to the elderly of all different age stages of the best nutritional food, should be domestic and foreign nutritionists known as the “perfect food”, the human body needs all kinds of nutritional food, the body needs all kinds of nutritional food, the human body needs all kinds of nutritional food. Therefore, it is regarded as “the perfect food” by nutritionists at home and abroad, and almost all the nutrients needed by the human body are available. With the product recovery effect is good, pure taste and other characteristics.

The main difference between the two is that: potato flour is a dehydrated product of fresh potatoes, which contains all the dry matter of potatoes except the potato skin. Due to the processing process to maximize the integrity of the potato cell particles, so the rehydrated potato flour has the nutrition, flavor and texture of fresh potatoes after steaming. And potato starch is only one of the many components of potato, so potato starch does not have the nutrition, flavor and texture of potato.