Corn starch is a starch product made from corn through a series of processing techniques. The following is the process of making corn starch:
1. Raw material preparation:
The first step in making cornstarch is to prepare the raw material, which is fresh corn. Usually choose corn that is mature but not too old.
2. Cleaning and Soaking:
Wash the corn to remove surface impurities and soil. Then, the washed corn is soaked in water to fully absorb water in preparation for subsequent processing.
3. Refining:
The soaked corn undergoes a grinding process to separate the corn starch particles from the corn particles. This process can use traditional stone grinding or modern mechanized equipment.
4. Separate starch slurry:
The ground corn liquor contains ingredients such as starch, protein and fiber. Starch is separated from the slurry through separation techniques such as filtration and centrifugation.
5. Starch precipitation:
The separated starch slurry undergoes precipitation, causing the starch granules to settle to the bottom. Starch can be precipitated by letting it stand or using some precipitation aids.
6. Starch drying:
The precipitated starch is dried, usually through high-temperature drying or other drying equipment, to evaporate the water in the starch to obtain dry corn starch.
7. Screening and packaging:
The dried cornstarch is sieved to remove impurities and uneven particles. The starch is then packaged into suitable packaging formats for storage and sale.
8. Testing and quality control:
The resulting cornstarch is tested to ensure it meets relevant food safety and quality standards. Including testing the purity of starch, particle size, etc.
9. Storage of finished products:
Finally, the finished cornstarch product after a series of processes will be stored, waiting for distribution or making other foods.

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