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Potato raw flour preparing process by vacuum drying method

A technology of raw potato powder and vacuum drying method, which is applied in food preparation, application, food science, etc., can solve the problems of vitamin destruction, potato nutritional quality, etc., and achieve the effect of low operating cost

Inactive Publication Date: 2015-09-02
LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the temperature-sensitive vitamins in potato (cooked) whole powder processed under high temperature are seriously damaged, which has a certain impact on the nutritional quality of potatoes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Potato raw materials: fresh yellow-skinned yellow-fleshed Longshu No. 7 potatoes are used as raw materials.

[0017] Preparation Process:

[0018] (1) Potato cleaning: Use a potato cleaning machine to clean the potatoes. During the cleaning process, manually pick out the rotten, germinated and green potatoes;

[0019] (2) Potato peeling: Use a peeling machine to remove the potato skin;

[0020] (3) Potato slices: use a potato slicer to cut the potatoes into thin slices with a thickness of 2 mm, and immediately soak the cut potato slices in the color protection solution for color protection;

[0021] (4) Color protection: Soak the cut potato slices in the color protection solution for 10 minutes. The color protection solution is a solution containing 2g / L vitamin C and 1g / L citric acid prepared from tap water;

[0022] (5) Drain: Take the potato slices out of the color protection solution and place them in a mesh sieve to drain;

[0023] (6) Vacuum drying: Put the dra...

Embodiment 2

[0026] Potato raw material: Fresh Dongnong 306 purple potato with jet-black skin and purple-black pulp is used as raw material.

[0027] Preparation Process:

[0028] (1) Potato cleaning: Use a potato cleaning machine to clean the potatoes. During the cleaning process, manually pick out the rotten, germinated and green potatoes;

[0029] (2) Potato peeling: Use a peeling machine to remove the potato skin;

[0030] (3) Potato slices: use a potato slicer to cut the potatoes into strips of 2×2×10 cm, and soak the cut potato strips in the color protection solution immediately for color protection;

[0031] (4) Color protection: Soak the cut potato strips in the color protection solution for 20 minutes. The color protection solution is a solution containing 2g / L vitamin C and 0.5 g / L sodium bisulfite prepared from tap water;

[0032] (5) Drain: Take the potato strips out of the color protection solution and put them in a mesh sieve to drain;

[0033] (6) Vacuum drying: Put the d...

Embodiment 3

[0036] Potato raw material: Longshu No. 10 potato with yellow skin and yellow flesh is used as raw material.

[0037] Preparation Process:

[0038] (1) Potato cleaning: Use a potato cleaning machine to clean the potatoes. During the cleaning process, manually pick out the rotten, germinated and green potatoes;

[0039] (2) Potato peeling: Use a peeling machine to remove the potato skin;

[0040] (3) Potato dicing: Use a machine to cut potatoes into dices of 2×2×2 cm, and put the diced potatoes into the color protection solution immediately for color protection;

[0041] (4) Color protection: Soak the diced potatoes in the color protection solution for 30 min. The color protection solution is a solution containing 1 g / L citric acid and 0.5 g / L sodium bisulfite prepared in tap water.

[0042] (5) Drain: Take the diced potatoes out of the color protection solution and place them in a mesh sieve to drain;

[0043] (6) Vacuum drying: Put the drained diced potatoes into a vacuum ...

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Abstract

The invention provides a potato raw flour preparing process by the vacuum drying method and belongs to the technical field of potato processing. The process includes adopting fresh potatoes as raw material, cleaning, peeling and dicing the potatoes, soaking the potatoes through color protecting liquid to protect color, fetching and draining the potatoes before placing into a vacuum drying box to perform vacuum drying; obtaining the potato raw flour after smashing, filtering and packaging. The color, flavor and taste of potatoes can be remained to the utmost extent, the quality of the obtained potato raw flour is high, the protein has the biological activity, protein crosslink occurs to form a gluten network structure during dough making, the processing performance problem is solved when the potato dough is used for noddle and bread processing, and the significance is provided for promoting potatoes to be staple foods.

Description

technical field [0001] The invention relates to a process for preparing raw potato powder, in particular to a process for preparing raw potato powder by a low-temperature vacuum drying method, and belongs to the technical field of potato processing. Background technique [0002] In 2015, the Ministry of Agriculture announced that my country will start the strategy of turning potatoes into a staple food, and promote the processing of potatoes into staple foods such as steamed bread, noodles, and rice noodles. Potatoes will become another staple food besides rice, wheat, and corn. It is estimated that more than 50% of potatoes will be consumed as a staple food in 2020. [0003] Potatoes are known as a "perfect" nutritional product, rich in dietary fiber and low in fat, which is beneficial to control weight gain, prevent high blood pressure, high cholesterol and diabetes. In fact, many countries in the world use potatoes as their staple food. For example, the per capita annual...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L19/15
Inventor 刘刚曾凡逵林罡
Owner LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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