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Preparation method of raw whole potato powder

A kind of raw potato powder and potato technology, applied in food science, food preservation, application, etc., can solve food safety problems, poor browning inhibition effect, etc., to achieve the purpose of inhibiting non-enzymatic browning, retaining nutrients, and improving protection color effect

Pending Publication Date: 2017-07-11
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the processing of raw potato powder, using citric acid, N-acetylcysteine, 4-hexylresorcinol sulfite, etc. as color-protecting agents is a common method to prevent browning, but the above-mentioned protection Some coloring agents have poor effect on inhibiting browning, and some will cause food safety problems. Therefore, people pay more and more attention to exploring non-toxic and non-sulfur anti-browning preservatives or fresh-keeping methods.

Method used

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  • Preparation method of raw whole potato powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of raw potato powder, comprising the following steps:

[0034] (1) Raw material selection: use Yu Potato No. 1 as the raw material, and select potatoes with few buds, no rot and no pests;

[0035] (2) Cleaning: the potatoes are cleaned with a potato cleaning machine, and the temperature of the cleaning water is 15°C; after cleaning, the potatoes are sorted again, and rotten, germinated and green-skinned potatoes are selected;

[0036] (3) peeling: the potato of step (2) is removed epidermis with potato peeling machine;

[0037] (4) slice: the potato of step (3) is cut into the sheet that thickness is 5mm with machine;

[0038] (5) soaking in white vinegar: soak the potato slices in step (4) with a white vinegar solution with a mass fraction of 1.0% for 20 min;

[0039] (6) Cleaning: Rinse the potato chips in step (5) with clear water, the temperature of the cleaning water is 15°C, and drain the water after cleaning;

[0040] (7) Ultra-high pressu...

Embodiment 2

[0044] A preparation method of raw potato powder, comprising the following steps:

[0045] (1) Raw material selection: use Luo Potato No. 8 as the raw material, and select potatoes with few buds, no rotten deterioration and no insect damage;

[0046] (2) Cleaning: clean the potatoes with a potato cleaning machine, and the temperature of the cleaning water is 20°C; after cleaning, the potatoes are sorted again, and the rotten, germinated and green-skinned potatoes are selected;

[0047] (3) peeling: the potato of step (2) is removed epidermis with potato peeling machine;

[0048] (4) Cut into strips: the potato of step (3) is cut into the strip of 1 * 1 * 5cm with machine;

[0049] (5) soaking in white vinegar: soak the potato strips in step (4) with a white vinegar solution with a mass fraction of 1.5% for 20 min;

[0050] (6) Cleaning: rinse the potato strips in step (5) with clear water, the temperature of the cleaning water is at 20°C, and drain the water after cleaning;

...

Embodiment 3

[0055] A preparation method of raw potato powder, comprising the following steps:

[0056] (1) Raw material selection: use Shang Potato No. 1 as the raw material, and select potatoes with few buds, no rot and no pests;

[0057] (2) Cleaning: clean the potatoes with a potato cleaning machine, and the temperature of the cleaning water is 20°C; after cleaning, the potatoes are sorted again, and the rotten, germinated and green-skinned potatoes are selected;

[0058] (3) peeling: the potato of step (2) is removed epidermis with potato peeling machine;

[0059] (4) dicing: the potato of step (3) is cut into pieces of 1 * 1 * 1cm by machine;

[0060] (5) soaking in white vinegar: soak the potato pieces in step (4) with a white vinegar solution with a mass fraction of 1.5% for 20 min;

[0061] (6) Cleaning: Rinse the potato pieces in step (5) with clear water, the temperature of the cleaning water is at 20°C, and drain the water after cleaning;

[0062] (7) Ultra-high pressure tre...

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Abstract

The invention discloses a preparation method of raw whole potato powder. The preparation method comprises selecting fresh potatoes, washing, peeling and cutting the selected potatoes, then soaking the potatoes in edible brewed white vinegar, washing the potatoes with water, carrying out ultra-high pressure treatment, carrying out freeze-drying dehydration through a freeze-drying method, and carrying out crushing and sieving to obtain raw whole potato powder. Through combination of white vinegar immersion color protection, vacuum ultra-high pressure treatment and vacuum freeze-drying, contact between a phenolic substrate and a phenol enzyme is effectively avoided and cell integrity is protected maximally. The oxygen insulation environment effectively inhibits non-enzymatic browning reactions such as a Maillard reaction and ascorbic acid oxidation so that the color of the potato blocks is well protected. A white vinegar use cost is low. The preparation method utilizes the edible brewed white vinegar so that food safety problems are avoided. The preparation method provides a novel approach for preparation of raw whole potato powder.

Description

technical field [0001] The invention relates to a method for preparing raw potato powder, which belongs to the technical field of potato processing. Background technique [0002] Potatoes, also known as ground eggs, potatoes, and yams, are the fourth most important food crops in the world, second only to wheat, rice, and corn. [0003] Potato protein has high nutritional value and contains about 2% protein. According to research, the quality of potato protein is equivalent to that of egg protein, easy to be digested and absorbed, and better than protein from other crops. Moreover, the protein of potatoes contains 18 kinds of amino acids, including various essential amino acids that cannot be synthesized by the human body. [0004] Potato tubers contain various vitamins and inorganic salts. Potatoes contain a lot of vitamin C, which can prevent scurvy, stimulate hematopoietic function, etc., which is not found in the rice and white flour we eat every day. Potatoes also co...

Claims

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Application Information

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IPC IPC(8): A23L19/15A23L3/015A23L3/44A23L5/41
CPCA23L3/44A23L3/0155
Inventor 王新伟赵仁勇田双起王彦波
Owner HENAN UNIVERSITY OF TECHNOLOGY
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