Acorn, as food, can be used only as edible acorn flour acorn starch, but also as tofu brewing.

Oak grows rapidly, drought resistance, less insect pests, no need for special management, barren mountains, sand dunes, can be planted. The fruit is easy to preserve.

Acorn kernel is better to be picked before frost. Because at this time its fruit has been ripe, starch content is more, after shelling every 100 kg of acorn, you can get about 65-70 kg of acorn kernel.

There are two kinds of production technology of acorn starch: dry process wet process. The quality of acorn starch produced by dry process is poor due to the absence of protein, soluble sugar, minerals cellulose. However, the perspective of nutrition, its nutritional value is higher than that of wet processing starch, so it is also called acorn whole powder.

Acorn kernel

Pigment was extracted acorn shell (skin). It is a kind of yellow solid powder. It is soluble in water ethanol, but difficult to dissolve in chloroform ether.

Acorn is the fruit of oak, like a silkworm cocoon, it is also known as chestnut cocoon. Acorn has a hard shell on the outside, brownish red in color, its inner kernel is like a flower kernel. It is rich in starch, with a content of about 60%. It can be used as raw material for sizing in textile industry.

The inner kernel of acorn is like flower kernel, which is rich in starch. Acorn processed into starch, taste nutritional value is far higher than ordinary starch, pure "vegetarian game" reputation. Acorn also has unique biological function factors.