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Preparation method for colorful potato pulp juice

A technology of colored potatoes and potatoes, applied in food preparation, application, food science and other directions, can solve problems such as starch precipitation, and achieve the effects of short process, improving immunity and reducing the incidence of cardiovascular diseases

Inactive Publication Date: 2013-12-11
WUXI TIANRAN AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to address the defects in the above-mentioned prior art, and to provide a method for preparing colored potato meat juice that can solve the problem of starch precipitation during potato juice making

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Cleaning: After the potatoes are manually removed from the bud eyes, they flow through the conveying channel of the sedimentation tank to remove the mud, soak in a sodium hydroxide solution with a mass concentration of 1% and a temperature of 90°C for 10 minutes for peeling, and then use a mass concentration Neutralized with 0.5% citric acid;

[0022] 2. Homogenate preparation:

[0023] After cleaning by spraying equipment, add hot water at 100°C and 1.5 times the weight of potatoes, and then crush it with a hammer crusher to obtain a slurry; add 0.05% sodium isoVC by potato weight at the same time, and add 0.15% potato weight citric acid, VC of 0.1% by weight of potatoes, for color protection;

[0024] 3. Liquefaction: At 100°C, add amylase at 0.15% of fruit weight, and liquefy at 85°C for 2.5 hours;

[0025] 4. Pressing: use a belt press to press the potato slurry for 20 minutes;

[0026] 5. Enzymatic hydrolysis: adjust the squeezed potato juice to pH 4 with cit...

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Abstract

A disclosed preparation method for a colorful potato pulp juice comprises the following steps: 1) cleaning; 2) homogenate preparation; 3) amylase liquidation; 4) squeezing; 5) enzymolysis; 6)ultrafiltration; 7) concentrating; and 8) filling. The preparation method has the beneficial effects that: according to the provided preparation method for the colorful potato pulp juice, the starch of potatoes is liquidated and hydrolyzed by amylase and further hydrolyzed into monosaccharide or polysaccharose by glucoamylase, and thus the preparation method helps to solve the starch precipitation problem when the juice is prepared from potatoes, and product shelf life is prolonged; the product of the invention has no added additives or flavoring agents, and the nutrition and the mouthfeel of potatoes are furthest reserved; the product of the invention is capable of playing the role of cancer prevention and health care by utilizing anthocyanin in colorful potatoes, reducing cardiovascular disease incidence of middle-aged and elderly people and enhancing immunity; and the preparation method is short in flow and simple in technology, and is capable of realizing industrial production.

Description

technical field [0001] The invention relates to the field of potato processing, in particular to a method for preparing colored potato meat squeezed juice. Background technique [0002] Potatoes are one of the four major food crops in the world, second only to rice, corn and wheat. The annual planting area in my country is about 80 million mu. Due to the traditional living habits of our country, potatoes are used as a vegetable with both grain and vegetables. With the increase in planting area and output of virus-free potatoes in my country, 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 limited and large-scale processing equipment is required. Potato juice, as a pure natural food, has the functions of recuperating weak spleen and stomach, indigestion, disharmony between intestines and stomach, abdominal pain, dyspepsia and ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L1/29A23L33/00
Inventor 庞俊峰刘杰芮平张捷
Owner WUXI TIANRAN AGRI SCI & TECH
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