The main factors affecting starch yield are: time, concentration, and temperature. Compared with ordinary corn starch, waxy corn starch has the characteristics of lower gelatinization temperature, higher viscosity and higher transparency. Mawang Encyclopedia below summarizes some key points for making corn starch.
1. Select materials and remove impurities:
Choose clean. Corn with no mold and rot and a moisture content of less than 14% is used as raw material. It is oscillated and screened with a three-layer oscillating sieve to remove dust and impurities, so that the purity of the corn kernels reaches more than 98.5%.
2. Soak in water:
First rinse the corn kernels with clean water, 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 promote softening.
3. Separate and retrieve embryos:
The soaked corn kernels are sent to the vertical mill for crushing to separate the corn embryo and endosperm, and then the endosperm is sent to the horizontal mill for crushing into slurry.
4. Flooded starch:
The corn embryo pulp 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.
5. Drying and packaging:
The wet starch is fed into the scraper-type dryer and dried for about 4 hours to obtain dry starch, which can be bagged and sealed according to different weight units for transportation or storage.

Starch production process, any need please email to [email protected]