Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for analyzing processability of raw dehydrated potato flour through Mixolab

A technology of raw potato powder and mixing test equipment, which is applied in the direction of material inspection, testing starch pollutants, testing food, etc., can solve problems such as starch gelatinization and protein denaturation, and achieve good reproducibility and wide adaptability Effect

Inactive Publication Date: 2017-02-01
LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of this cooked potato powder includes steps such as high-temperature cooking and drying, which lead to protein denaturation and starch gelatinization
However, there is no report on the processing performance of whole raw potato flour using this instrument.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for analyzing processability of raw dehydrated potato flour through Mixolab
  • Method for analyzing processability of raw dehydrated potato flour through Mixolab
  • Method for analyzing processability of raw dehydrated potato flour through Mixolab

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Processing Performance Analysis of Vacuum Freeze Dried Potato Raw Whole Powder

[0018] Vacuum freeze-dried Longshu No. 7 potato chips (diced) were crushed and passed through a 110-mesh sieve to analyze their moisture content. Select the chopin+ experimental protocol, enter the water content of the sample and the estimated hydration rate value of the flour in the software, select a hydration rate benchmark (14% moisture basis) as the working condition for the software to calculate the sample weight, and calculate it according to the Mixolab software program Weight, take the vacuum freeze-dried Longshu No. 7 raw potato raw whole powder sample with a balance.

[0019] Put the kneading bowl into the kneading bin and cover with a cover. Click the "Start" button on the software, use the Mixolab special funnel to pour the weighed sample into the kneading bowl, and place the water injection nozzle at the water inlet of the kneading bowl cover. The time to complete...

Embodiment 2

[0022]Example 2: Effect of Gluten Flour on the Processing Performance of Longshu No. 3 Potato Raw Whole Flour

[0023] Longshu No. 3 potato slices dried under vacuum at 60°C were crushed and passed through a 110-mesh sieve, 5% gluten was added, and the moisture content was analyzed after mixing. The chopin+ experimental protocol was used to analyze the processing performance of Longshu No. 3 raw potato flour before and after adding gluten, and the analysis steps were the same as in Example 1. See the graph of the experimental results figure 2 .

[0024] figure 2 The analysis results showed that gluten can improve the stability of potato dough, but the high viscosity of the dough after heating needs to be solved by adding other food additives or enzymes: in the initial stage of mixing, the dough torque reached C1 at 1.18 min and was very stable until It started to decrease after 14 minutes. This is because the gluten protein contained in the gluten flour was mixed with wat...

Embodiment 3

[0026] Example 3: Processing performance analysis of raw whole potato powder partially replacing flour

[0027] Dingshu No. 4 raw potato powder dried at 60°C in an electric blast drying oven was passed through a 110-mesh sieve, and the raw potato powder was used to replace 30% wheat flour, and the moisture content was measured after mixing. The chopin+ experimental protocol was used to analyze the processing performance of whole potato flour partially substituted for wheat flour, and the analysis steps were the same as in Example 1. See the graph of the experimental results image 3 .

[0028] image 3 The results of the analysis showed that the partial substitution of whole potato flour for wheat flour changed the processing performance of wheat flour: the torque C1 value after dough formation can be relatively stable, indicating that the addition of 30% raw potato flour did not cause too much damage to the gluten content of the dough. The dough can basically be maintained...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for analyzing processability of raw dehydrated potato flour through a Mixolab, and belongs to the technical field of food processing. In the invention, a Chopin+ experiment protocol is adopted, torque changes of two dual-dough blades are measured in real time during dough stirring, and the rheological properties of a raw dehydrated potato flour dough under the double factors of stirring and temperature are analyzed to learn about the properties of proteins, starch, enzymes and the like in the raw dehydrated potato flour, thereby judging the processing property of the raw dehydrated potato flour and having important meanings for advancement of treating potatoes as a staple food. Besides, the method is wide in adaptability, can be used for analyzing processability of raw dehydrated potato flour of different varieties, can also be used for analyzing processability of raw dehydrated potato flour prepared in different low-temperature drying manners and raw dehydrated potato flour partially substituted wheat flour, and can be further used for analyzing the effects of various food additives and enzymes on processability of raw dehydrated potato flour.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for analyzing and evaluating the processing performance of raw potato powder, in particular to a method for analyzing the processing performance of raw potato powder using a Mixolab mixing tester, which is mainly used for judging whether raw potato powder is used as a staple food Whether the semi-finished raw material is suitable for processing a specific staple food. Background technique [0002] In January 2015, the No. 1 Central Document and the Ministry of Agriculture adopted potatoes as a staple food strategy. Potatoes will play an even more important role in ensuring national food security and promoting national social and economic development. Potato staple food is an ideal choice: fresh potato tubers are composed of about 75%-80% water and 20%-25% dry matter, and each 100 g potato tubers contain about 18 g carbohydrates and 2 g protein. Potato tubers are r...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): G01N33/10
CPCG01N33/10
Inventor 曾凡逵高国强刘刚林罡
Owner LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com