Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Process method for preparing biological protein-rich dietary fiber and pectin simultaneously by taking potato residues as raw materials

A potato residue and biological protein technology, applied in the field of food processing, can solve problems such as waste of resources, and achieve the effects of simple process, high yield and purity, easy operation and large-scale popularization and application.

Inactive Publication Date: 2014-08-27
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI +1
View PDF3 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the extraction of potato dietary fiber and pectin is only carried out step by step, and in the process of extracting potato dietary fiber and pectin, starch acid and biological enzyme hydrolyzate in potato residues are not effectively utilized, resulting in a great waste of resources

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Process method for preparing biological protein-rich dietary fiber and pectin simultaneously by taking potato residues as raw materials

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: a kind of processing method that prepares dietary fiber and pectin rich in biological protein simultaneously with potato residue as raw material, comprises following processing steps:

[0024] (1) Adopt twin-screw extruder to carry out extruding puffing treatment to fresh potato residue, the water content of described potato residue is 35wt%, feed rate is 50r / min, screw speed 120r / min, extrusion temperature is divided There are 5 sections, and the extrusion temperature changes from 65-85-110-135-150°C;

[0025] (2) Add water and stir the potato slag treated in step (1) according to the weight-to-volume ratio (g / mL) of 1:10, and then use a colloid mill to grind until a solution with a uniform texture and a fine hand feeling is formed. ;

[0026] (3) Adjust the pH value of the solution treated in step (2) to 2.0, and perform ultrasonic treatment at 90°C for 45 minutes, and the power of the ultrasonic treatment is 350W;

[0027] (4) Adjust the pH value of t...

Embodiment 2

[0030] Embodiment 2: a kind of processing method of preparing dietary fiber and pectin rich in biological protein simultaneously with potato residue as raw material, is characterized in that, comprises following processing steps:

[0031] (1) Adopt twin-screw extruder to carry out extruding puffing treatment to fresh potato residues, the water content of described potato residues is 40wt%, feed rate is 40r / min, screw speed 100r / min, extrusion temperature is divided There are 5 sections, and the extrusion temperature changes from 65-85-110-135-150°C;

[0032](2) Add water and stir the potato slag treated in step (1) according to the weight-to-volume ratio (g / mL) of 1:5, and then use a colloid mill to grind until a solution with a uniform texture and a fine hand feeling is formed. ;

[0033] (3) Adjust the pH value of the solution treated in step (2) to 2.5, and perform ultrasonic treatment at 80°C for 60 minutes, and the power of the ultrasonic treatment is 500W;

[0034] (4)...

Embodiment 3

[0037] Embodiment 3: a kind of processing method of preparing dietary fiber and pectin rich in biological protein simultaneously with potato residue as raw material, it is characterized in that, comprises following processing steps:

[0038] (1) Adopt twin-screw extruder to carry out extruding puffing treatment to fresh potato residues, the water content of described potato residues is 38wt%, feed rate is 40r / min, screw speed 110r / min, extrusion temperature is divided There are 5 sections, and the extrusion temperature changes from 65-85-110-135-150°C;

[0039] (2) Add water and stir the potato slag treated in step (1) according to the weight-to-volume ratio (g / mL) of 1:8, and then use a colloid mill to grind until a solution with a uniform texture and a fine hand feeling is formed. ;

[0040] (3) Adjust the pH value of the solution treated in step (2) to 2.0, and perform ultrasonic treatment at 85° C. for 60 minutes, and the power of the ultrasonic treatment is 300 W;

[00...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Water contentaaaaaaaaaa
Login to View More

Abstract

The invention discloses a process method for preparing biological protein-rich dietary fiber and pectin simultaneously by taking potato residues as raw materials. The process method comprises the following steps: performing extrusion and expansion processing on fresh potato residues by adopting a twin-screw extruder, performing fine grinding processing by using a colloid mill, performing ultrasonic crushing, performing acidification hydrolysis processing, performing composite amylase enzymolysis processing and performing composite yeast fermentation cultivation processing, performing centrifugation on fermentation liquid, and collecting, precipitating and drying to obtain the biological protein-rich potato dietary fiber; performing ultrafiltration and concentration on supernatant; drying to obtain the pectin. According to the production method, starch resources in the potato are fully utilized; the biological protein-rich potato dietary fiber is prepared, and meanwhile, the potato pectin is obtained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a process for simultaneously preparing dietary fiber and pectin rich in biological protein by using potato dregs as raw materials. Background technique [0002] my country is the world's largest potato producer and consumer. According to the statistics of the World Food and Agriculture Organization (FAO), the world's potato planting area in 2012 was 1.92×10 7 hm 2 , yields 3.65 x 10 8 t, where the potato planting area and output in my country are 5.43×10 6 hm 2 , 8.59×10 7 t, respectively accounted for 28.28% and 23.53% of the world's potato planting area and production. At present, there are more than 60 potato processing enterprises with a scale of 10,000 tons and thousands of small enterprises in my country, and the annual processing capacity of potato starch is 5×10 5 t or so. Potato residue is a by-product of the potato starch production process, and the produ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/212A23L1/308A23L19/00
CPCA23L19/07A23L29/30A23L33/22A23V2002/00A23V2250/5072A23V2250/5108
Inventor 梅新木泰华于明何建军何伟忠施建斌陈学玲关健
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com