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Technology for preparing potato flour by electrothermal forced air drying method

A technology of electric blast drying and raw potato powder, which is applied in the preparation of raw potato powder and electric blast drying method to prepare raw potato powder, which can solve the problems of potato nutritional quality impact and vitamin destruction.

Inactive Publication Date: 2015-09-02
LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the temperature-sensitive vitamins in potato (cooked) whole powder processed under high temperature are seriously damaged, which has a certain impact on the nutritional quality of potatoes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Potato ingredients: Fresh yellow -skinned yellow meat Long potato No. 7 potato as raw materials.

[0016] Preparation Process:

[0017] (1) Potato cleaning: Use a potato cleaning machine to clean the potatoes. During the cleaning process, picked out the potato with rot, germination and skin green through the cleaning process;

[0018] (2) Potato peeling: Use peeling machine to remove the potato skin;

[0019] (3) Potato slices: Cut the potatoes into thin slices with a thickness of 2 mm with a potato slicing machine, and the cut potato chips are immediately placed in the color protective solution and soaked for color protection;

[0020] (4) Color care: Soak the cut potato chips in 10 min in the color protective solution. The color protective solution contains 2g / L vitamin C and 1g / L citric acid solution configured by tap water;

[0021] (5) Dry: Put the potato chips from the color protective solution and drain the water in the net sieve;

[0022] (6) Electric thermal drummi...

Embodiment 2

[0025] Potato ingredients: Black black potato with fresh epidermis and purple black potato as the raw material.

[0026] Preparation Process:

[0027] (1) Potato cleaning: Use a potato cleaning machine to clean the potatoes. During the cleaning process, picked out the potato with rot, germination and skin green through the cleaning process;

[0028] (2) Potato peeling: Use peeling machine to remove the potato skin;

[0029] (3) Potato slice: Cut the potato into a bar with a potato slicing machine into a bar of 2 × 2 × 10 cm.

[0030] (4) Color care: Soak the cut potato stripes in the color protective solution for 20 min. The color protection fluid is a sodium sulfate solution containing 2g / L containing 2g / L and 0.5 g / L;

[0031] (5) Dry: Put the potato strip from the color protective solution and drain the water in the net sieve;

[0032] (6) Electric thermal drumming drying: Put the drained potato strip in the electric heating drums and drying box immediately for dry and dehydrat...

Embodiment 3

[0035] Potato ingredients: Topa 10 potatoes with yellow -skinned Long potato as raw materials.

[0036] Preparation Process:

[0037] (1) Potato cleaning: Use a potato cleaning machine to clean the potatoes. During the cleaning process, picked out the potato with rot, germination and skin green through the cleaning process;

[0038] (2) Potato peeling: Use peeling machine to remove the potato skin;

[0039] (3) Diced potato: Cut the potato into a 2 × 2 × 2 cm of 2 × 2 × 2 cm with a machine.

[0040] (4) Color care: Soak the cut potatoes in 30 min in the color protective solution. The color protective solution contains 1 g / L citric acid and sodium sodium sulfate solution containing 1 g / L and 0.5 g / L.

[0041] (5) Dry it: Potatin diced from the color protective solution and drain the water in the net sieve;

[0042] (6) Electric thermal drumming drying: Put the drained potato diced in the electric heating drums and drying box immediately for dry and dehydrated.

[0043] (7) Smash, s...

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Abstract

The invention provides a technology for preparing potato flour by an electrothermal forced air drying method, and belongs to the technical field of potato processing. The technology includes taking a fresh potato tuber as a raw material, cleaning, peeling and dicing the tuber, soaking the tuber in color protection liquid for color protection, taking out the tuber, draining off water, and putting the tuber in an electrothermal forced air dry box to perform electrothermal forced air drying and dehydrating; smashing, sieving and packaging the tuber to obtain the potato flour. The technology has the advantages that the temperature for electrothermal forced air drying and dehydrating is controlled to be lower than potato albuminous degeneration temperature and starch pasting temperature, so that color, smell and taste of a potato can be kept to the utmost to obtain a high-quality final product; protein of the prepared potato flour has biological activity, and protein crosslinking can be achieved during kneading to form a gluten network structure, so that the processing performance problems in processing of potato paste into noodles and steamed buns are solved, and the technology has a great significance in promotion of potatoes serving as staple food.

Description

Technical field [0001] The present invention involves a preparation process for potato -raw powder, and especially involves a process of potato raw powder for all potato pink. It belongs to the field of potato processing technology. Background technique [0002] Potato is an important food and economic crop in my country. Its planting area and output are the first in the world.In 2013, my country's total potato output exceeded 80 million tons, which was the fourth largest grain crop located after rice, corn, and wheat.In January 2015, the Central Document No. 1 and the Ministry of Agriculture took potato as the strategic development of the main grainization, which will be more important in ensuring the security of national food and the promotion of national and economic development. [0003] Potato food is an ideal choice: fresh potato tubers are composed of about 80%of water and 20%of dry substances, and each 100 G potato tubs contain approximately 18 G carbohydrates and 2 G pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L1/275A23L19/15
CPCA23V2002/00A23V2200/048A23V2250/032A23V2250/708
Inventor 曾凡逵刘刚林罡
Owner LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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