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Potato instant powder production method

A potato and instant powder technology, applied in food preparation, application, food science, etc., can solve the problem of single taste of potato powder

Inactive Publication Date: 2015-02-11
苗继峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The potato flour produced by the prior art, because the process adopts the direct crushing method, the potato flour obtained has a single mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Choose fresh potatoes without lesions, rot, and buds, wash off the surface sediment, and remove the skin;

[0014] 2. Cut the washed potatoes into small pieces, put them into the pot after the water boils, and cook until they are cooked to fully gelatinize the starch;

[0015] 3. Put the cooked potato pieces into a beater to make a pulp, add white sucrose according to the proportion of 50% by weight of fresh potatoes, and continue beating until the white sucrose is completely dissolved;

[0016] 4. Put the prepared slurry into the colloid mill twice, and use a high-pressure homogenizer to perform high-pressure homogenization at a pressure of 30 MPa and a temperature of 45°C;

[0017] 5. Spray-dry the slurry obtained in step 4 with a spray dryer to obtain a dry powder;

[0018] 6. Add 1000 grams of maltodextrin, 5 grams of propyl gallate, and 30 grams of tea polyphenols into the dry powder obtained in step 5, and add auxiliary materials for every 100 kilograms, an...

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PUM

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Abstract

The present invention relates to a potato instant powder processing method which is comprised of the main steps of: selecting fresh potatoes without disease, rot and bud, washing away the mud on the surface of the potatoes and removing the potato skins; then cutting the potatoes into small blocks and cooking the potatoes until the potatoes are well done to make the starch fully gelatinized; then adding white sugar in an amount equal to 50% weight of the cooked fresh potatoes to the cooked potatoes and beating the potatoes into pulp using a beater; grinding the mixed pulp twice using a colloid mill and homogenizing the potato pulp with a high pressure homogenizer at a pressure of 30 MPa and a temperature of 45 DEG C; spray-drying the homogenized potatoes with a spray dryer to obtain dry powder; and finally adding accessories such as wheat dextrin.

Description

technical field [0001] The invention relates to a processing method of instant potato powder, which belongs to the field of intensive processing of agricultural products. Background technique [0002] Traditional Chinese medicine believes that potatoes are "smooth in nature, sweet and non-toxic, can strengthen the spleen and stomach, invigorate qi, relieve pain, and facilitate defecation. It is effective for patients with weak spleen and stomach, indigestion, gastrointestinal discord, abdominal pain, and poor stool. Significantly". Modern studies have proved that potatoes have special effects on mediating indigestion, and are good medicine and high-quality health care products for patients with stomach problems and heart diseases. Potato starch has a slow absorption rate in the human body and is an ideal therapeutic vegetable for diabetic patients; potatoes contain a lot of high-quality cellulose, which can provide a large amount of nutrition for intestinal microorganisms i...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L19/15
CPCA23L19/15
Inventor 苗继峰
Owner 苗继峰
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