Corn Starch Processing Steps
1. Product features: Corn starch is light yellow in color, fine in texture, particle-free, and slightly sweet in taste. It can be used as food and processing raw materials.
2. Process flow: material selection and impurity removal → washing and soaking → separation and embryo extraction → starch precipitation → drying and packaging.
3. Production points:
Material selection and impurity removal: Use clean, mold-free corn with a moisture content of less than 14% as raw material, and use a three-layer oscillating sieve to vibrate and screen to remove dust and impurities, so that the purity of the corn kernels reaches more than 98.5%.
Washing and soaking: First rinse the corn kernels with clean water, and then put them into the pool to soak for 72 hours. Add an appropriate amount of sodium sulfite (about 0.2%) to the soaking water to soften them.
Separation and extraction of embryo: Send the soaked corn kernels into the vertical mill for crushing to separate the corn embryo and endosperm, and then send the endosperm to the horizontal grinding mill to crush into slurry.
Flooded starch: The corn germ slurry is promptly sent to the flow plate for precipitation for 4 hours to obtain wet corn starch. The remaining yellow slurry can be used for protein extraction.
Drying and packaging: Put the wet starch into a scraper dryer and bake it for about 4 hours to obtain dry starch. It can be bagged and sealed according to different weight units for transportation or storage.
4. Main equipment: three-layer oscillating screen, vertical and horizontal crusher, scraper dryer.