Preparation method for potato concentrated juice

A potato juice and potato technology, applied in food science and other directions, can solve the problems of starch precipitation, slow sales of potatoes, and prolongation, and achieve the effects of short process, extended shelf life, and avoidance of backlog waste.

Inactive Publication Date: 2012-12-26
HANDAN YONGFENG FRUIT VEGETABLE JUICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for preparing concentrated potato juice. Amylase is used to liquefy and hydrolyze starch in potatoes, which solves the problem of starch precipitation when making potato juice, prolongs the shelf life of the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Follow the steps below to prepare concentrated potato juice:

[0025] (1) Pretreatment: Potatoes flow through the conveying channel of a sedimentation tank to remove mud, soak in sodium hydroxide solution with a mass concentration of 1% and a temperature of 95°C for 10 minutes for peeling, and then use a mass concentration of 0.5% lemon Acid neutralization, after cleaning by spraying equipment, add hot water at 95°C and 1 times the weight of potatoes, and then crush it with a hammer crusher to obtain a slurry; add 0.025% sodium isoVC by the weight of potatoes while crushing, 0.15% citric acid by weight of potatoes, 0.3% VC by weight of potatoes for color protection.

[0026] (2) Liquefaction: At 100°C, add amylase at 0.05% of fruit weight for liquefaction for 3 hours;

[0027] (3) Squeeze: Squeeze the potato slurry with a belt press;

[0028] (4) Enzymolysis: adjust the squeezed potato juice to a pH of 3.5-4.5 with citric acid monohydrate solution, add 0.05% pectinase...

Embodiment 2

[0036] Follow the steps below to prepare concentrated potato juice:

[0037] (1) Pretreatment: Potatoes flow through the conveying channel of a sedimentation tank to remove mud, soak in sodium hydroxide solution with a mass concentration of 2.5% and a temperature of 90°C for 5 minutes for peeling, and then use a mass concentration of 1.0% lemon Acid neutralization, after cleaning by spraying equipment, add hot water at 100°C and twice the weight of potatoes, and then crush it with a hammer crusher to obtain a slurry; add 0.15% sodium isoVC by the weight of potatoes while crushing, 0.3% citric acid by potato weight and 0.025% VC by potato weight for color protection.

[0038] (2) Liquefaction: At 90°C, add 0.1% amylase to the fruit weight for liquefaction for 1 hour;

[0039] (3) Squeeze: Squeeze the potato slurry with a belt press;

[0040] (4) Enzymolysis: adjust the squeezed potato juice to a pH of 3.5-4.5 with citric acid aqueous solution, add 0.1% of the weight of the po...

Embodiment 3

[0048] Follow the steps below to prepare concentrated potato juice:

[0049] (1) Pretreatment: Potatoes flow through the conveying channel of a sedimentation tank to remove mud, soak in sodium hydroxide solution with a mass concentration of 5% and a temperature of 80°C for 1 min for peeling, and then use a mass concentration of 2.0% lemon Acid neutralization, after cleaning by spraying equipment, add hot water at 90°C and 3 times the weight of potatoes, and then crush it with a hammer crusher to obtain a slurry; add 0.05% sodium isoVC by the weight of potatoes while crushing, 0.05% citric acid by weight of potatoes and 0.15% VC by weight of potatoes for color protection.

[0050] (2) Liquefaction: Add amylase at 0.2% of the fruit weight to liquefy for 2 hours at 85°C;

[0051] (3) Squeeze: Squeeze the potato slurry with a belt press;

[0052] (4) Enzymolysis: adjust the squeezed potato juice to a pH of 3.5-4.5 with an aqueous citric acid solution, add 0.2% pectinase by weigh...

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PUM

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Abstract

The invention discloses a preparation method for potato concentrated juice. The preparation method is characterized by comprising the following steps: (1) pretreatment, namely potatoes are cleaned to remove soil, peeled and crushed; (2) amylase liquefaction; (3) squeezing, namely potato slurry is squeezed by a belt-type squeezer; (4) enzymolysis; (5) ultrafiltration; (6) concentration; and (7) filling. According to the preparation method, amylase is adopted to liquefy and hydrolyze starch in the potatoes, the problem of starch sedimentation in juicing process of potatoes, the shelf life of products is prolonged, and the perception of products is improved; the technological process is short, the technique is simple, and industrial production can be realized; and the processing method of potatoes is extended, and the unsalable problem of potatoes in China is solved.

Description

technical field [0001] The invention relates to the technical field of potato processing, in particular to a method for preparing concentrated potato juice. Background technique [0002] Potato is a kind of vegetable with dual-purpose food, also known as potato, yam, yam and yam egg. Once a humble item, it is now the star vegetable favored by nutritionists and considered one of the world's greatest foods. Potatoes are widely planted in China, and only some potatoes are used for direct consumption and supply of starch production. With the increase of potato planting area and production in my country, the problem of unsalable potatoes has occurred many times in our country, and a large number of potatoes are hoarded in the field. , causing many farmers to go bankrupt. Therefore, the deep processing of potatoes has become the main research direction. The products of deep processing of potatoes are mainly concentrated in starch processing, but the amount of starch processing is...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84
Inventor 李梦楚
Owner HANDAN YONGFENG FRUIT VEGETABLE JUICE CO LTD
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