Sweet potato powder processing technology

1. Potatoes from sweet potatoes have not matured well enough at the right time, and the rate of flour production is low; they are susceptible to frost at night and affect the rate of flour production. Early-maturing varieties were from September 10 to 20, and late-maturing varieties had the following 3–5 days of frost, with the highest rate of flour production. Because the temperature is appropriate at this time, the sweet potato slurry will be quickly fermented after the crushing of the sweet potato. If the potato is too late and the temperature drops, the starch in the tuber will gradually turn into sugar, and the flour yield will drop. In particular, the processing of fresh potatoes into dried potatoes will greatly reduce the rate of flour production.
2, as far as possible to shorten the storage period in the rural areas have the first storage, post-processing habits, very affect the sweet potato powder rate. After the sweet potato comes out, with the prolonged storage time, the starch gradually saccharifies, and the powder extraction rate decreases. Immediately after the receipt of the crushed, the powder rate can reach about 35%; after the receipt of 20 days, the powder rate will be reduced by about 20%. Therefore, the processing of sweet potatoes within 20 days after the start of processing can increase the rate of flour production by 10% to 12%. If there are many sweet potatoes, they can be processed after storage, but the storage period should be shortened as much as possible, and the temperature and humidity in the cellar should be controlled to prevent the sweet potato from drying out.
3, the selection of potato sweet potato varieties more, use "a nest of red", "Victory 100" and other white heart varieties, than "138" and other red and red varieties can be about 10% more starch, and white powder, good powder quality.
4. Wash and remove bad-smelling sweet potatoes, wash the mud and other debris stuck on the potatoes, and rinse with clean water for several times.
5. Refining Sweet potatoes are first soaked with dilute alkaline water or soda solution to allow fiber swelling, pigmentation, and colloidal substances to bleed out to facilitate the separation of fibers and starch during grinding. The soaked sweet potatoes are then crushed with a beater and poured into the mill. When the slurry is being refined, it is hand-cylindered and one-handedly rotated to slowly precipitate the slurry.
6. Do not rush to wash with pure water after precipitation refining. Place the slurry for 24 hours. Precipitate. Then add 50 grams of white wine per 50 kilograms of sweet potato, dilute it with appropriate amount of water and pour it into the mixture. Wash the pulp.
7. Washing and washing The gauze with filtered soybean milk (about 1 meter in length and breadth) is attached to a tripod with high chest and chest. Put a large slurry bucket under the rack (preferably, a drainage hole is opened at the bottom of the tank wall at a distance of 0.67 meters), and then put the ground potato paste in a good filter cushion, 4-5 kg ​​each time. When the filter is shaken and scrubbed, add 2 to 2.5 times of clear water slowly, so that the powder is filtered into the barrel (should be filtered to turn the degree of water). Usually 10-12 hours can be precipitated, and then drained to remove scum and serum. If the water is as cloudy as when it is being filtered, pour it into a bucket and pour 150 grams of alum in 500 kg of water (diluted in alum with a little water) and pour it into the bucket. After 4 hours, it can be drained.
8. Dry the water and drain it. Spread the filter cloth on the starch. After the starch is dry, cut it into pieces with a knife and take it out to dry for collection or processing.

[Composition]

The main component of this preparation is human immunoglobulin, which is prepared by cold ethanol fractionation of human plasma from healthy donors. The manufacturing process contains a step to remove anticomplementary activity and a dual viral inactivation process. It contains a suitable amount of glucose or maltose as stabilizer (see table below), but does not contain any antiseptic or antibiotic. The distribution of IgG subclasses is close to the serum level of normal subjects and maintains the bioactivity of Fc fragment of IgG.

[Indications]

1. Primary agammaglobulinemia, such as X-linked hypogammaglobulinemia, common variant immunodeficiency diseases, immunoglobulin G subclass deficiency, etc.

2. Secondary immunoglobulin deficiency diseases, such as severe infection, septicemia of newborn, etc

3. Autoimmune diseases, such as primary thrombocytopenic purpura, Kawasaki disease

Intravenous Injection Of Human Immunoglobulin

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