| Customization: | Available |
|---|---|
| Transmission Type: | Flexible |
| Rhythm: | Flow Production Line |
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Potato Flour Production Line
1. Clean and remove stones
The materials are transported to the vertical cleaning machine and washed with the rotating water to remove most of the soil, sand and debris adhered to the surface. Then, they enter the horizontal cleaning machine to further clean and remove the sediment, so as to make the materials clean.
2. Peeling
The conveyor and metering device will send the cleaned materials into the cooking tank regularly and quantitatively, flash them in the medium pressure steam, and then discharge them out of the tank. At this time, the cooked potato skin will expand rapidly, break away from the matrix, or fall off or stick. The cooked materials are transported into the dry-type skin brushing machine by screw conveyor. Under the action of several rotating brushes, the potato skin is completely removed. After being washed by water spray, the peeled materials fall on the slowly moving picking table for manual inspection and trimming. The sprout, green, black, diseased and rotten parts and residual potato skin are removed.
3. Slicing and cleaning
In order to make the cooking effect uniform, the slicer cut the peeled material into pieces with a thickness of 8-15mm. The thinner the slice, the more flavor and dry matter loss. In the process of slicing, the damaged cells by the mechanical action of the cutter will free starch. In order not to affect the forming effect of the granular powder in the later process, the material slicing must be washed by water spray to remove the starch attached to the slicing.
4. Blanching and cooling
The purpose of blanching is not only to destroy catalase and peroxidase in the material, to prevent browning of potato chips, but also to gelatinization of starch, to protect cell membrane, and to change the intercellular force, so that the material cells after cooking can be separated easily and the sticky material mud can be obtained in mixed mud. Potato chips are pre cooked in hot water, and the temperature must be ensured to form gelatin in the material cells. After washing the pre cooked potato chips with cold water, the elasticity of the cell wall of the material can be appropriately increased, and the free starch can be further removed to reduce the viscosity of the material mud.
5. Cooking mud
The pre cooked and cooled potato chips should be steam cooked under normal pressure to make them fully mature. The cooked potato chips should be softened evenly. Then, the cooked potato chips are sent into the mud making machine and rammed into the mud.
6. Roll drying and film making
The prepared mashed potato is pumped to a roller dryer for drying, and the moisture content is controlled below% 10. After that, the dried large pieces of material are scraped off through the structure, and crushed and sieved to make 2-8 mm full powder.
7. Broken packaging
According to the user's requirements, in order to facilitate transportation, the small flake powder can be crushed into 60 mesh sieve for collection and packaging.
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