Manufacture method for potato starch

A production method and potato starch technology, applied in the food field, can solve the problems of simple production method, insufficient strength, poor eating taste, etc., and achieve the effect of smooth and strong eating taste.

Inactive Publication Date: 2012-05-23
袁珍虎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potato starch is an auxiliary material that people like to add to soups, but most of the production of potato starch is workshop-type, and the production method is simple. Potato starch contains certain impurities, not strong enough, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] 1. Raw material selection: choose fresh, mildew-free potatoes with a starch content > 25% as raw materials.

[0013] 2. Raw material treatment: clean the sediment and remove the skin with a hydraulic washing tank and a paddle cleaner.

[0014] 3. Raw material crushing: use a pulverizer to crush the material twice to break the cells of the material and release free starch granules;

[0015] 4. Extract starch: separate the pulp and slag from the pulverized material by sedimentation;

[0016] 5. Washing and concentration: Wash and concentrate with a starch cyclone to make the concentration of the starch liquid reach 23-25Be';

[0017] 6. Dehydration: Dehydrate and wash the starch with a vacuum filter dehydrator;

[0018] 7. Airflow drying: drying with an airflow dryer to make the moisture content ≤ 15% to obtain a finished product.

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PUM

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Abstract

The invention discloses a manufacture method for potato starch. The method comprises the following steps: cleaning potatoes, crushing the potatoes with a pulverizer, separating deposition, carrying out filtering so as to remove moisture at an upper layer, purifying prepared starch so as to remove impurities in the starch, carrying out dehydration and drying dehydrated starch to obtain powdery starch. According to the invention, through repeated purification, the potato starch is enabled to contain no impurity; when the potato starch is added into food, strong toughness and better taste are achieved.

Description

technical field [0001] The invention relates to a food, in particular to a method for preparing potato starch. Background technique [0002] Potatoes, also known as potatoes, have high nutritional value and medicinal value. Generally, the ingredients contained in fresh potatoes are: starch 9-20%, protein 1.5-2.3%, fat 0.1-1.1%, crude fiber 0.6-0.8%. The nutrients contained in 100g potatoes are: calories 66~113J, calcium 11~60mg, phosphorus 15~68mg, iron 0.4mg~4.8mg, thiamine 0.03~0.07mg, riboflavin 0.03~0.11mg, nicotinic acid 0.4~1.1mg. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can supply a large amount of heat energy to the human body. It can be called "perfect food". Potatoes not only have high nutritional value, but also have high starch content, and the starch content of tubers is 15-25%. Potato starch is an auxiliary materia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/00
Inventor 袁珍虎
Owner 袁珍虎
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