How is starch obtained from potatoes. The benefits of potatoes for the digestive system

Starch is considered an integral component of plants, seeds, fruits. Ready friable substance is widely used in industry and everyday life. The most commonly used starch is made from potatoes. The composition is easiest to obtain from tubers, and its cost is also the lowest. Often, it is potato starch that housewives add to the dough, prepare jelly, or wash bed linen with it.

Potato starch at home

1. To prepare starch, you will need potatoes, a grater and a sharp knife. If you take 2 kg. root crops, about 85 gr. loose white powder. You will spend about 60 hours preparing starch. The preparation process itself takes about 35 minutes.
2. Rinse the root crops, remove the uniform. Get rid of damaged areas and sprouts. Run the potatoes through a food processor or blender. Send the finished mixture to a sieve, strain well. As a result, you will get a brownish liquid. Dry potato mass can be used for potato pancakes.
3. Leave the liquid composition in the container for about half an hour, in the allotted time a cream-colored precipitate forms - starch. Carefully drain off excess potato juice. Next, add cold water to the container with the substance, mix thoroughly. Wait again until a precipitate forms. Carry out manipulations until the water is clear and the substance is white.
4. Take a suitable tray, cover it with a cloth or parchment paper. Try to drain as much liquid as possible. Then put the starch on a tray, let the substance dry at room temperature. After 9 hours, knead the dried layer of powder, break up all the lumps, wait until it dries completely.
5. To dry the starch, if possible, select a room with low air humidity, the duration of the procedure will depend on this factor. In extreme cases, you will need about 3 days to complete the process. After drying the starch, small lumps may form, grind the substance into dust using a coffee grinder.
6. Powdered starch can be added to various dishes (pastries, jelly, etc.). Store the substance in a dry closed container. Choose a suitable glass or plastic container. Be sure to check if the lid fits snugly. Every time you use starch, make sure that moisture does not get into the composition.

Rice starch at home

1. Take 1 kg. regular non-steamed rice, rinse well and fill with water so that the liquid covers the composition by 3 cm. Pour 95 gr. baking soda. Mix the composition, leave for 12 hours. After the specified time, drain the water, rinse the rice well, put it on a tray, let the product dry.
2. Divide the rice into small portions, place in a blender bowl, grind until a homogeneous gruel. Pour the resulting rice mass with cold water, pour 80 gr. table soda. Mix thoroughly, leave to infuse for 6-7 hours, while stirring occasionally (about 6 times).
3. After a certain time, filter the product through a fine sieve. Cover the grid of the household appliance with a dense layer of gauze. Mix the composition well, start draining through the filter at hand into the container so that there is no sediment left. After the manipulation, get rid of the substance that has formed on the tissue. Wait a while for the starch to settle.
4. Carefully drain the liquid from the pan without shaking the water. Divide the process into several stages, so the starch will settle, and you, in turn, will drain the maximum possible liquid. Collect the remaining water with a syringe.
5. Line a baking sheet with parchment paper, lay out the wet starch in a thin layer, allow the product to dry. Once the process is completed, pass the finished composition through a coffee grinder. If you did everything right, then from 1 kg. rice at the output will be approximately 800 gr. pure starch.

1. If you are a big fan of potatoes, a vegetable, it does not pose any harm to the body. Therefore, you can eat at least 5 kg. root crops during the day. Unfortunately, there is one “but”: when eating potato dishes in the daily diet, the menu should not contain any other products.
2. Natural starch a priori cannot harm the human body. The modified and refined white powder, which is sold on store shelves, is detrimental to health. Unlike starch of vegetable origin, the production composition is subjected to many chemical treatments.
3. Starch is a pure carbohydrate with a complex chemical network. The substance is found in almost all fruits, vegetables, cereals, nuts and legumes. The white powder is easily absorbed by the human body.
4. After consumption, starch is converted into glucose. Based on this chemical process, a person in a short time receives a tangible charge of energy and vigor. If you prefer to eat starchy fresh foods, they should be eaten in combination with fats.
5. Such a move will enrich the body with microelements, vitamins and minerals. Getting the maximum benefit from vegetables, you need to cook them in a steam bath, in no case fry them. Consider the fact that only natural starch has all of the above useful qualities.

To make natural healthy starch at home, you should arm yourself with patience. In the end, the result will be worth it. If you care about your health, you should not abuse purchased starch by adding it to various dishes.

Video: how to make homemade starch

What varieties of potatoes are better to choose for the preparation of starch, Ogorodnik asked the deputy director of the Institute of Potato Growing at the round table of the Ukrainian Association of Potato Producers Nikolay Furdyga. And, as it turned out, finding them is not so easy. After all, now, according to Nikolai Furdyga, there are practically no special varieties of potatoes with a high starch content on sale.

Choosing varieties

“Varieties with a high starch content are Chervona Ruta (starch content 25-26%) and Sluch (25%),” said Nikolai Furdyga.

Potatoes, which are ideal for the production of starch, should contain 20-24% solids and 0.2-0.4% sugars. In such potatoes, there should be no darkening of the pulp, and the amount of waste should not exceed 15%. Tubers must be whole, dry, disease-free.

It should be understood that the starch content also depends on the technology of growing potatoes.

If you used more nitrogen when growing potatoes, then the starch content will be lower there.

Also, the quality of products is affected by the time the potatoes are in the ground. If you want to get starch, then you should start producing it at home no later than 2 weeks after digging potatoes - this is ideal.

By the way

For two years, an experiment was conducted on the basis of the Vimal starch plant, during which it was found out which varieties of potatoes had the most starch. He identified the top three: Kuras (23%), Eurostarch (20%) and Caruso (19%). These varieties are in the assortment of "Professional Nasinnya" in small packaging and are sold through online stores.

Now most varieties contain 14-20%. Average indicators - from 1 bucket (12-15 kg) of potatoes, 1-1.5 kg of homemade starch is obtained.

Stages

1. To make starch at home, I need potatoes and water.

2. Wash the tubers well and peel, cut off the damaged areas. Then rinse thoroughly again with clean water.

3. Grind potatoes on a fine grater or pass through a meat grinder. In a container with mashed potatoes (or on a grater), periodically add water so that the mixture is always liquid. Potatoes will release starch into the water.

Our advice

If you do not have a grater with small holes, then the potatoes can be chopped in a juicer, then add cold water to the resulting mass in a ratio of 1: 1.

4. Pour mashed potatoes with water, mix. At this point, the starch is released from the potato into the water. If your solution is a little red at the beginning, don't be alarmed, there is a lot of iron in the tubers, so the solution oxidizes.

5. Then strain the mass into an enamel bowl through double-folded gauze. Squeeze the pulp (hard part) well, it will no longer be useful to you.

6. Then the liquid should be defended until the water becomes clear and the starch settles to the bottom.

7. Then carefully drain the water. After that, add clean water again and again allow the starch to settle. So repeat 2-4 times until you get the purest starch.

8. Having drained the water for the last time, proceed to dry it. Squeeze raw starch from water and sprinkle on paper, foil or thin plywood.

9. Dry it should be in a warm place or in the oven at a temperature not exceeding 40 degrees. If the temperature is higher, the starch will turn into a paste.

10. Dryness of starch is checked by touch.

11. When the starch is dry, roll it out with a rolling pin or pass it through a coffee grinder, then it will turn out crumbly.

The resulting starch will have a slightly yellowish tint - this is normal.

The starch obtained in the factory is also yellow, white is given to it with the help of “blueing”.

Store starch in a sealed package in a dry, warm place. Its shelf life is unlimited.

Ivanna KUROVETs
photo depositphotos

Cook delicious transparent jelly from starch, which enters the retail network, is not always obtained, since the quality of the starch leaves much to be desired.

But it doesn't matter! After all get POTATO STARCH. l at home is not difficult. For this purpose, any potato is suitable, even with damage. Different varieties of potatoes contain up to 25% starch.

To obtain 150 - 250 g of dry starch, you will need: peeled potatoes - 2 kg, water - about 6 liters, a grater or juicer, a 5-liter saucepan, a sieve and a deep bowl to separate the liquid from the cake, two 3-liter cans, a funnel, cotton filter cloth, 0.5 liter jar for washing starch, sieve and bowl for drying starch. The time spent on starch extraction is about 3 hours, the drying time is from 3 to 5 days.

Pass the peeled potatoes through a juicer (in this case, the juice will need to be added to the cake) or grated. The finer the potato particles, the more complete the extraction of starch from it will be, but the more difficulties will arise in the filtration process. The mass of the resulting dry starch, depending on the degree of potato grinding, ranges from 8% to 20% of the mass of the starting material.

Place the crushed in a saucepan, pour cool water (2 - 3 l), mix thoroughly several times with an interval of 5 minutes.

Put the mixture in a sieve and strain into a deep bowl. Potato particles can get into the filtrate, which will later be removed by filtering through a cotton cloth.

The filtrate, which gradually acquires a dark color, is filtered into a three-liter jar through a funnel with a cotton cloth filter, which will retain small particles of potatoes, and leave to settle. If the cotton filter becomes clogged, which often happens when using a juicer, the liquid in the funnel can be gently mixed with a teaspoon. Soon a layer of starch forms at the bottom of the jar. After about 20 minutes, the settled solution can be carefully drained and used to extract starch in further operations.

Return the cake from the sieve to the pan again and pour a portion of water (fresh or settled - it does not matter). Repeat the operation 3-4 times, starting from step 2.

Upon completion of the procedure for extracting starch from potatoes, you need to wait 30 - 40 minutes until the starch settles to the bottom of the jar, and the cloudy water becomes almost transparent. Carefully drain the liquid from the thick sediment.

At the bottom of the jar, pour a glass of clean water, mix thoroughly so that all the sediment rises from the bottom, and transfer the mixture to a half-liter jar.

After the starch has completely settled to the bottom, drain the darkened water. Wash the precipitate several more times with fresh water until the wash water becomes almost colorless.

Drain the liquid, leave the wet sediment at room temperature for several hours so that it dries up and can be loosened.

Transfer the starch to a sieve for, put in a bowl and leave in the shade for 3-5 days until completely dry. Stir the starch several times a day. The bowl should be larger in diameter than the sieve, as the starch will begin to pour through the sieve as it dries and mixes. To improve ventilation, the sieve can be tilted.

Transfer the dried starch to a jar with a lid.

Potato pulp can be used to make potato pancakes. Just keep in mind that the potato mass is depleted in starch, so the binding components - eggs and flour - need to be added more than usual.

To prepare the potato mass left after starch extraction, add 2 large onions, pre-chopped, 10 medium eggs, 2 full tbsp. tablespoons flour, salt and spices to taste.

STARCH AND ITS PROPERTIES. Determination of starch content in different products. Getting starch at home.

Starch is the main substance of most plants. It is formed in the cells of green plants, accumulates in their seeds, tubers, bulbs, etc. Starch is also the main part of food. For the human body, starch is the main supplier of carbohydrates - one of the most important components of food. Under the action of enzymes, starch is converted into glucose, which is oxidized in cells to carbon dioxide and water, releasing the energy necessary for the functioning of a living organism. Also, starch and its derivatives are used in the production of paper, textiles, adhesives and in the pharmaceutical industry. The main sources of starch in the world are grain crops: rice, wheat, corn; various root crops, including potatoes.

Accordingly, different types of starch are produced in the food industry, for example, potato and corn: The purpose of my work is to study the degree of starch content in various products and obtain starch at home.

EXPERIMENT 1: Determining the content of starch in different products Purpose of the experiment: to determine empirically the presence of starch in selected foods. Devices and equipment: 1) Iodine solution. 2) Pipette. 3) Products: white bread, potatoes, banana, apple, onion. Description of experience 1: A qualitative reaction to starch is its chemical reaction to a solution of iodine, during which iodine, in the presence of starch in the product, changes its color, turning blue. And the more starch, the more intense the color will turn out. During the experiment, the following results were obtained, presented in the photo and in the table:

Table of results: No. jhgjg H 1. White bread ++ Strong 2. Potato ++ Strong 3. Banana + Medium 4. Apple + Weak 5. Bulb onion - Negative No. Product name Starch presence Degree of reaction Note: "+" - the reaction is positive, “++” is an intense positive reaction, “-” is a negative reaction. Apple White bread Onion Comparison

Experience 2: Obtaining starch at home: The purpose of the work: to obtain starch at home. Devices and equipment: 1) Potato tubers. 2) Water. 3) Metal grater. 4) bowl. 5) Gauze. 6) Foil. Procedure 2: Getting potato starch at home is quite simple. And the main thing that is needed for this is water and potatoes.

1) Potatoes must be peeled and washed well. 2) And grind the tubers on a grater with small holes, periodically watering the grater with water. The grated pulp will gradually accumulate in the water.

3. When all the potatoes are mashed, it must immediately be filtered through gauze folded in half into a wide enameled bowl and allowed to stand until the starch settles to the bottom. 4. After that, the water is carefully drained and clean is poured. Let the starch settle again. So repeat 2-4 times until you get the purest starch. From the photo you can see how the water brightens each time.

5. Squeeze raw starch from water and spread it in a thin layer on a sheet of foil. 6. Dry in a warm oven at a temperature not exceeding 40 degrees, otherwise the starch will turn into a paste. You can also dry it simply on a hot battery.

The dryness of starch is determined by touch, it seems to be dry, but it turns out to be raw to the touch. Up to 40 percent of the water can absorb starch, leaving it looking dry. If the starch is dry, it needs to be ground or rolled out with a rolling pin, then it will turn out crumbly. The resulting starch may have a yellowish tinge. An interesting fact is that up to 1–1.5 kilograms of good starch can be obtained from a bucket of raw potatoes. CONCLUSION: As a result of the experiment, I received starch at home, which is a useful practical skill. I saw and studied the properties of such a substance as starch. I learned to determine the degree of its content in various products. It turned out that most starch is found in white bread and potatoes, and not at all in onions.

Its cleaning, sorting, drying and bookmarking for the winter on the farm always leaves a certain amount of “substandard” - small, cut or off-grade tubers. This potato, of course, will go to feed livestock and poultry. But at home there are children who love kissels. And isn’t it better to process such a “non-standard” into starch. Believe me, it's easy. Just wait for a warm day so you don't catch a cold fiddling with cold water.

To obtain starch from potatoes, the latter is first of all sorted out, freeing from debris and rotten tubers, damaged tubers are cut and cleaned. Next, the potatoes are washed very thoroughly in three to four waters. Remember, the cleaner the potatoes are washed, the cleaner and better the starch will turn out.

Washed potatoes, without drying, are crushed using a potato grater, which can sometimes be purchased at a hardware store. And if this grater turns out to be electric, then consider that you are very lucky.

By the way, a potato grater is not very difficult to make yourself. To do this, you will have to turn a shaft of wood with hardwood (ash, maple, pear, birch) on a lathe. We drill a hole in the center of the shaft, into which we insert (tightly) a metal rod (axis) with a handle bent at the end (Fig. 1). We attach a grater made of stainless steel sheet or tinned sheet 0.5 ... 0.7 mm thick to this shaft from the outside. How to make a grater from a sheet of tin? Yes, very easy! We take a nail with a 4-sided sharpened end and punch holes in the tin with it, placing the workpiece on the smooth end of the block of wood. Remember that the nail should be deepened to the same depth, and so that the metal at the exit of the nail tip unfolds in the form of a rosette with four petals of equal height (Fig. 2, a). Holes in the sheet are punched in a checkerboard pattern (Fig. 2, b).

A grater made in this way is upholstered (with teeth outward, of course) on the surface of the shaft, using small cloves for this. Instead of a homemade grater, you can fasten segments of saws with fine teeth along the length of the shaft. (A shaft of this design is usually found on industrial potato graters.)

The grater shaft is fixed in an open container so that the distance between the bottom of the container and the teeth of the grater is no more than 0.1 ... 0.3 mm (Fig. 3). Thus, in one or two days you can easily make a simple potato grater that will last a long time. By the way, it is very easy to turn this manual potato grater into a mechanical one by adapting an electric motor for this.

How thinly you grate the potatoes largely depends on the yield of starch. And the greater the rotational speed of the potato grater shaft, the better the “grinding” will be. To the grater, it is necessary to make the simplest device in the form of a lid, which would be convenient to press the potatoes to the rotating roller. When rubbing potatoes, do not spare water, which not only rinses the teeth of the grater from the sticky potato mass, but also dilutes the potato gruel at the same time. The crushed gruel should be freed as soon as possible from large particles (pulp), which begin to actively darken in the air. Therefore, the resulting slurry is immediately filtered through a sieve, while washing it with water. Starch together with water (starch milk) will pass through the sieve (it has holes with a diameter of 1 ... 1.5 mm), and the pulp, washed from starch, will remain on the sieve. In the future, the pulp will be used to feed livestock and poultry.

Starch milk also contains cell sap, dissolved impurities, as well as undissolved particles of fiber, protein, etc. It is better to get rid of them, as they will spoil the color, taste and smell of the finished product. To do this, dilute starch milk with clean cold water and pour it into the so-called settling vessel, which should be low and wide.

Since the specific gravity of raw starch is quite large (1.65 g / cm3), it accumulates at the bottom of the vessel before other components of starch milk. Only sand precipitates faster than starch, but we have already washed the potatoes from it. The settled water is carefully drained, after which at the bottom of the vessel you will see porcelain white starch.

Pour the starch again with clean cold water, mix thoroughly, after settling again carefully drain the water. Repeat this operation 3…5 times. The cleaner you wash the starch, the tastier it will be and the better it will keep.

After washing, lay the starch in a layer 1-1.5 mm thick on a tray or on a clean table to dry. This process is quite lengthy and lasts for several days or even two to three weeks. You also have to constantly stir the starch. The latter is occasionally allowed to be taken out into the sun in calm weather, trying not to get dust, leaves and other small debris on it. During the drying process, protect the starch from mice, ants, cockroaches. They will not so much eat starch as pollute it with their excrement. But we do not recommend drying starch on the stove, since raw starch quickly clumps when heated, turning into a jelly-like mass. So it is better to dry the starch in a clean, dry, cool and ventilated area, preferably in the dark.