How is the high whiteness of puweiduo starch achieved?
Publish Time: 2024-12-15
The high whiteness of puweiduo starch is the result of the combined effect of multiple processing factors.
In the raw material selection stage, puweiduo starch may choose high-quality starch raw materials. High-quality raw materials themselves have fewer impurities, which lays the foundation for the subsequent acquisition of high-whiteness starch. For example, if the raw materials can be carefully cared for during the planting process to avoid excessive soil, pests and diseases, etc., the impurity components they contain will be relatively low, which is conducive to ensuring the initial purity of the starch.
In the processing process, the cleaning link is crucial. Through multiple fine cleaning processes, impurities attached to the surface of starch raw materials, such as soil, dust, residual plant fibers, etc., can be effectively removed. Advanced cleaning equipment can use the flushing and stirring of water flow to fully separate impurities from starch particles. For example, a multi-stage countercurrent cleaning system is used to allow starch and impurities to be more thoroughly separated in water flows in different directions, thereby improving the purity of starch and providing a guarantee for high whiteness.
In addition, some appropriate bleaching treatment may be involved. However, the bleaching here is different from traditional harmful chemical bleaching. Puweiduo starch may be bleached using physical or biological methods that meet food safety standards. Physical methods may include the use of certain adsorbent materials to adsorb pigments. For example, some food-grade activated carbon, which has a large specific surface area, can adsorb some colored impurities in starch, making the starch lighter in color. Biological methods may use microorganisms or enzymes to decompose or remove some substances that cause the color to darken. These methods effectively improve the whiteness of starch while minimizing the impact on the nutritional content and safety of starch.
Moreover, during the drying process of starch, attention will be paid to maintaining its high whiteness. Low-temperature and rapid drying methods are used to avoid unnecessary chemical reactions of starch at high temperatures, such as Maillard reactions, which may cause darkening of the color. By accurately controlling the drying temperature, humidity and time, it is ensured that the starch can reach the appropriate moisture content while maintaining high whiteness, so as to finally obtain a puweiduo starch product with good whiteness.
