Modification method of white potato slag and application thereof

A potato dregs, potato technology, applied in application, food preparation, food science and other directions, to achieve good physical properties and functional properties, improve product quality, and good water coverage.

Inactive Publication Date: 2008-12-03
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, all these applications can only reduce a large amount of potato residues accumulated in the potato production process to

Method used

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  • Modification method of white potato slag and application thereof
  • Modification method of white potato slag and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1: 1 kg of potato wet residue with a solid content of 8% was added with 5% NaOH solution to adjust the pH of the potato wet residue to 7, heated to 50°C, adjusted to a colloid mill porosity of 12 μm, treated for 8 minutes, and drum dried. , to obtain modified potato residues.

Embodiment 2

[0010] Example 2: The physical properties of potato dregs before and after modification were compared. Table 1 shows the changes in expansion force, water-holding capacity and viscosity of potato dregs before and after modification. It can be seen from Table 1 that the physical properties of the modified potato dregs have been improved, the swelling force and water holding capacity have increased, and the viscosity that was not exhibited by the modified potato dregs is also obtained.

[0011] Table 1 Changes of expansion force, water holding capacity and viscosity of potato residues before and after modification.

[0012]

Embodiment 3

[0013] Example 3: The functional properties of potato dregs before and after modification were compared. Table 2 shows the changes in functional properties of potato dregs before and after modification. Table 2 shows that the modification of the colloid mill improved some functional properties of potato residues related to the ability to lower blood lipids. It was concluded that the hypolipidemic function of the modified potato residues was improved.

[0014] Table 2 Changes of functional properties of potato residues before and after colloid mill treatment

[0015]

[0016] Remarks: The control is potato dregs without colloid mill treatment.

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Abstract

The invention relates to a modification method and an application of potato residue, belonging to the dietary fiber modification technical field. The modification method uses wet potato residue which is a by-product produced in the process of producing potato starch as raw material, wherein the solid content in the wet potato residue is between 5 and 15 percent; the wet potato residue has the pH regulated to be neutral by adding reagent in, is heated to 40-60 DEG C, and is cut for 8-60 min through a colloid mill so as to carry out wet-process superfine grinding to the potato residue; an obtained pulpy substance is dried through a traditional drum drying, spray drying, pneumatic drying or freeze drying mode, so as to obtain a mixture of a cell wall degradation product with the viscosity more than 250MPa.s, starch and trace protein. The invention provides a method for the batch processing modification of potato residue, which is simple and convenient in production process; an obtained product of the method is the modified potato residue which has certain viscosity, high hydratability, physical property convenient for rehydration as well as good functional characteristics, and can be used as a food ingredient containing functional dietary fiber to replace fat or flour applied to food.

Description

technical field [0001] A modification method and application of potato dregs belong to the technical field of modification of dietary fiber. Background technique [0002] Potato residue is a by-product produced in the process of producing potato starch, with a moisture content of about 90%, mainly containing starch, cellulose, hemicellulose, pectin, protein, free amino acids, fats and salts. After drying, its content distribution is roughly as follows: moisture 5% to 15%, starch 20% to 50%, dietary fiber 30% to 60%, protein 4% to 8%, fat 0.4% to 1%, ash 1% to 5% . Potato dregs are usually treated as feed and waste residue. Due to the concentrated production season, the output of potato dregs is large, and a large number of dregs are accumulated and occupy the site. Moreover, the fresh potato dregs are not easy to store and transport. After corruption, they produce foul odors, which often cause environmental pollution and resources are not fully utilized. Therefore, the uti...

Claims

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Application Information

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IPC IPC(8): A23L1/308A23L1/216A23L33/22
Inventor 洪雁顾正彪程力陈菊红
Owner JIANGNAN UNIV
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