Starch is a type of carbohydrate. Starch is a polyglucose (C6H1OO5 hydroglucose unit with three hydroxyl groups at the C2, C3, and C6 carbon atoms) consisting of numerous dehydrated glucose. These free hydroxyl groups are hydrogen bonded to form crystalline granules. The starch granules are insoluble in water and are suspended in water to form a starch emulsion. When heated, the strength of the hydrogen bonds is weakened and the granules rupture. The original crystalline structure of the granules is destroyed and a sticky paste is formed. This phenomenon is called pasting, and the temperature that needs to be reached to rise is called the pasting temperature. This is an important property of starch, different varieties of starch such as corn, potato, this and other varieties of starch, such as the nature of the paste and the formation of the paste of the nature of the existence of differences, affecting the application.