Fresh sweet potatoes contain carbohydrates, proteins, crude fiber, fat, and a variety of vitamins. Whole sweet potato can be used. The leaves are high-quality feed; the cane can be used for papermaking; the fine roots can be brewed and saccharified to produce white wine and maltose; the potato pieces can be obtained from starch, saccharification, brewing and consumption; and the sweet potato starch can be used to reproduce a variety of chemical and food raw materials. Therefore, it is very promising to develop the sweet potato processing industry. Dehydrated sweet potatoes washed → cut → quick-cook 2 minutes → immersed in 0.2% sulfurous acid solution → smoked 1-2 hours → 65-75°C room drying. Speed ​​boiled sweet potato peeled → soaked in water → cut into 0.6 cubic centimeters of particles → cooked → fast drying, moisture content 10%. Soaked with water when consumed, expanded into cooked potatoes, dry food for travel and light meals. Starch content in sweet potato starch sweet potato is about 13-24%, and the starch extraction time should be carried out at the harvesting stage. The method is crushing → removing fiber, soluble glycoprotein → rinsing with water → drying. Soluble Starch The starch obtained above is subjected to action with acids, bases, oxidants, enzymes and the like to obtain a starch decomposition product. The method is starch→add 7.5-15% hydrochloric acid, stir well→place for one week (agitate every few hours)→wash→filter→dry at 40-60°C. Dextrin Refined dried potato powder → Add 2% nitric acid → Stir well → Place it overnight → Transfer to a pan, heat and dry → Crush into fine powder → Transfer to roaster → Bake at 100-200°C for several hours → Accelerate cooling, crush Got it. Sweet potato starch made of glucose → add dilute acid solution and water → stir into a paste → heating saccharification, filtration → take filtrate and add lime powder and neutralize → heat filter → add 0.3% activated charcoal decolorization → evaporate and concentrate in water bath → take evaporated Sugar solution, add 0.5-1% glucose seed crystals → Stir, static crystallization → fraction honey to obtain crude glucose. The refined glucose method is to take crude glucose and dissolve in water → add 0.3% of activated charcoal, heat and concentrate in a water bath, then crystallize and divide the honey according to the crude method, and wash the crystal, press dry, dry, smash and over Sieve → Get oral glucose. If take crystallize the glucose again and crystallize twice according to the above method, glucose can be injected. Calcium lactate produced by sweet potato was fermented with sweet potato to produce calcium lactate. The method is: washing → adding water to boil and paste → adding malt → stirring → inoculating lactic acid bacteria → fermenting → adding lime and neutralizing → standing → taking upper supernatant liquid to evaporate → cooling, crystallizing → washing off pigment → encapsulating into a cake; Pressing → Repetitive washing and pressing operations → Add water, heating to dissolve → Concentrate → Crystallization → Drying Finished product. Production method of industrial lactic acid: taking calcium lactate crystals → adding water, heating deepening → pouring sulfuric acid dilution liquid → stirring → heating → converting calcium lactate into lactic acid → adding activated carbon to decolorize → heating → filtering → concentrating → filtering to obtain lactic acid. Production of white wine and alcohol by sweet potato (1) Method for making white wine: Take 20% of potato chips and stir it, cook it, remove and air-dry it, add 4-% bran and 1.5-% yeast, ferment for 4 days, distill it and distill it. Liquor. (2) Method for making alcohol: Wash and crush the sweet potato and mix it with 4-8% coarse slag → layered feed → cooking → discharge, air drying → add 2% malt → mix well, saccharification into the box for 24 hours → air drying → Add the bentonite→fermentation→distillation. Calcium citrate from potato residues produces calcium citrate from sweet potato slag. The investment is simple and the equipment is simple. The raw material comes from the waste left after the sweet potato extracts the starch. The curved slag is a good pig feed and can be eaten in one fell swoop. It is processed and utilized by sweet potatoes. Another way. (1) Selection of raw materials The potato residue used for preparing koji may be wet residue or dry residue. Water content of wet residue 70%, can be used for koji. If the raw material is dry slag, it should be removed before it is degraded, and then sprinkled with water to break into coarse granules with a grain size of 2-4 mm and fine grains below 2 mm. The fermentation of Aspergillus niger requires a suitable amount of nitrogen source, with rice bran being the best and bran being the second. Use well water, river water, and tap water. (2) The koji process The Aspergillus niger used for the production of citric acid is its spores, and it is gradually expanded from slants to primary and secondary species. Medium: 5 kg of bran, 0.5 kg of calcium carbonate, 25 g of ammonium sulfate, and 5 kg of water. Sterilize, inoculate, and culture for 3 days at 30-5°C. Curing ingredients: The raw materials are mixed in proportions of 50 kilograms of potato residues, 5.5 kilograms of rice bran or 9.5 kilograms of bran, 1 kilogram of calcium carbonate, 2.3% of ethanol, and 40 kilograms of water (35 kilograms of fine water). The steamer can be made of iron steamer or wooden steamer. Steam cook for 90 minutes under normal pressure. After the material is steamed, the pan is aired and the black koji strain is inserted. The inoculated loam was immediately loaded and the plate was made of tinplate or enamel. The loft was loose and the thickness was 4 to 7 cm, and then it was fermented on a sterile curved frame. (3) The humidity in the curved room culture chamber is 85-90%. The first stage: 18 hours before fermentation, 27-31 °C is appropriate. The second stage: 18-48 hours, preferably 38-43°C. The third stage: 48-96 hours (end) should be 30°C. After 48 hours of culture, the acidity should be measured every 12 hours. In general, the acidity is 96 hours. The amount of citric acid produced is the highest, and the song must be played to stop the fermentation. (4) After extracting the citric acid, citrate should be leached with water in Quchi. After several times of leaching, the citric acid content in the bentonite is no longer leached when the content is below 0.5%. The leachate is first subjected to natural filtration to remove impurities such as slag, and then heated to 65°C to remove other impurities such as proteins, enzymes, bacteria, spores, etc. The supernatant from which impurities are removed is stirred at 60°C, and calcium carbonate is gradually added. . The temperature was raised to 90°C and the reaction was conducted for half an hour. The neutralization endpoint was titrated with sodium hydroxide. At this point, citric acid has precipitated into a calcium salt, and the calcium citrate is dehydrated in a centrifuge and then dried at 90-95 DEG C. until the water content is within 14%, so that it can be cooled and bagged.