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Potato whole starch preparation method

A raw potato powder and potato technology, which is applied in ultra-high pressure food processing, food drying, food science, etc., can solve problems such as food safety hazards, oxidation, browning, and taste effects of raw potato powder, and achieve heat-sensitive nutrients. Small damage, excellent processability, prevent color deterioration

Inactive Publication Date: 2017-07-28
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Phenomena such as oxidation and browning may occur during the preparation of raw potato powder, which eventually lead to a decline in the color of the finished potato raw powder; Color protection treatment is carried out in the way of color protection. Commonly used color protection agents include sodium sulfite, citric acid, Vc phytic acid or compound color protection agents. However, the addition of color protection agents will affect the taste of raw potato powder on the one hand, and on the other hand It may bring hidden dangers to food safety and does not conform to the concept of modern healthy diet

Method used

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preparation example Construction

[0025] The invention provides a method for preparing raw potato powder, wherein no color-protecting agent is added in the preparation process, which specifically includes the following steps:

[0026] (1) Make the volume not greater than 5cm 3 The potato pieces are vacuum-packed, and the vacuum degree in the package is -0.2~-0.05MPa;

[0027] (2) placing the vacuum-packed potato pieces obtained in the step (1) under ultra-high pressure conditions for 20-60 minutes;

[0028] (3) Freeze the potato pieces processed under the ultra-high pressure condition in the step (2) to the drying temperature and carry out vacuum freeze-drying to obtain dehydrated potatoes. The conditions of the vacuum freeze-drying: the absolute atmospheric pressure is 12~40Pa, and the temperature is - 55~-40°C, the water content of the dehydrated potatoes is lower than 10wt%;

[0029] (4) Grinding the dehydrated potatoes obtained in the step (3) to 90-150 mesh to obtain raw potato powder.

[0030] The col...

Embodiment 1

[0044] Using Yu Potato No. 1 as raw material, select potato tubers with few buds, no rot and no pests; clean the potatoes with a potato cleaning machine, and the temperature of the cleaning water is between 15 and 25°C. After washing, rot, germination and green Peeled potatoes are picked out. The cleaned potatoes are removed with a potato peeler, and the peeled potatoes are cut into potato pieces of 1 cm * 1 cm * 5 mm with a potato slicer.

[0045] Put the potato pieces into a vacuum packaging bag for vacuuming, so that the vacuum degree in the vacuum bag packed with potato pieces is -0.18±0.02MPa; at room temperature, place the vacuum-packed potato pieces under 300Mpa ultra-high pressure conditions for 35min .

[0046] Unpack the potato pieces treated under ultra-high pressure and put them into a freeze-drying bottle for 1.5 hours to freeze to -40°C, and then put them into the vacuum chamber of a freeze dryer for vacuum freeze-drying and dehydration. The freeze-drying temper...

Embodiment 2

[0057] Using Luo Potato No. 8 as the raw material, select potato tubers with few buds, no rot and no pests; clean the potatoes with a potato cleaning machine, and the temperature of the cleaning water is between 15 and 25°C. After cleaning, rot, germination and green Peeled potatoes are picked out. The cleaned potatoes are removed with a potato peeler, and the peeled potatoes are mechanically cut into potato pieces of 1 cm × 1 cm × 5 cm.

[0058] Put the potato pieces into a vacuum packaging bag for vacuuming, so that the vacuum degree in the vacuum bag packed with potato pieces is -0.07±0.02MPa; at room temperature, place the vacuum-packed potato pieces under an ultra-high pressure of 350Mpa for 30min .

[0059] Unpack the potato pieces treated under ultra-high pressure and put them into a freeze-drying bottle for 2 hours to freeze to -48°C, then put them into the vacuum chamber of a freeze dryer for vacuum freeze-drying and dehydration, the freeze-drying temperature is -48°...

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Abstract

The invention provides a potato whole starch preparation method. Color fixatives are not added in the preparation process. The preparation method includes the steps: performing vacuum pumping packaging on potato blocks with the volume smaller than or equal to 5cm<3>, and treating the vacuum packaging potato blocks for 20-60min under the ultrahigh pressure condition; freezing the potato blocks treated under the ultrahigh pressure condition to the temperature ranging from -50 DEG C to -40 DEG C, performing vacuum freezing drying on the potato blocks to obtain dewatered potatoes, and crushing the potatoes to 90-150 meshes to obtain potato whole starch. According to the preparation method, the potato blocks are treated under the ultrahigh pressure condition, the activity of oxidase, particularly, polyphenol oxidase in the potatoes can be passivated, and poor color and luster caused by oxidation and browning is effectively prevented in the preparation process of the potato whole starch, so that the potato whole starch with good color and luster can be acquired without adding any additives by the preparation method.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing raw potato powder. 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, and together with wheat, rice, corn, and sorghum, they have become the world's top five crops. Potatoes contain a lot of starch, which is the main energy substance of potatoes; potatoes contain about 2% protein, and the protein content in dried potatoes is 8-9%, and potato protein contains 18 kinds of amino acids, including various amino acids that cannot be synthesized by the human body. essential amino acids. According to research, the nutritional value of potato protein is very high, and its quality is equivalent to that of eggs. It is easy to digest and absorb, and is better than protein from other crops. Potatoes also contain a variety of vitamins...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/15A23L5/30A23L5/10
CPCA23V2002/00A23V2300/46A23V2300/20A23V2300/10
Inventor 王新伟赵仁勇孔彦玲王彦波
Owner HENAN UNIVERSITY OF TECHNOLOGY
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