Comprehensive utilization method for potato residues, potato juice and modified starch based on juicing of potatoes
A potato starch and potato technology, applied in the fields of application, food science, food ingredients, etc., can solve the problems of waste, irrationality, environmental pollution, etc., and achieve the effect of low cost and improved nutritional structure
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[0033] The present invention will be further described in detail below in conjunction with specific embodiments, which are explanations of the present invention rather than limitations.
[0034] The invention provides a method for comprehensive utilization of potato residues, potato juice, and modified starch based on potato pulping. Potatoes that have been cleaned, sorted, and sieved are used as raw materials to complete potato pulping in the process of extracting starch from potatoes. Juicing, the starch is separated to obtain potato residues and potato juice, and the potato residues and potato juice are transported to their respective processing areas through pipelines or conveyor belts for the following a, b and / or c treatments:
[0035] a. In terms of mass fraction, the potato residue is in the form of colloid, containing 75-82% water, 30-40% starch, 30-40% cellulose, and 10-20% pectin on a dry basis; Potato residues are mixed with one or more of flour, rice flour, corn f...
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