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Whole potato starch preparation technology by freeze drying method

A technology of raw potato powder and freeze-drying method, which is applied in the preparation of raw potato powder and the field of raw potato powder prepared by freeze-drying method, which can solve problems such as vitamin destruction and potato nutritional quality impact

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

[0018] Potato raw materials: Longshu No. 7 potatoes with yellow skin and yellow flesh are used as raw materials.

[0019] Preparation Process:

[0020] (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;

[0021] (2) Potato peeling: Use a peeling machine to remove the potato skin;

[0022] (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;

[0023] (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 in tap water;

[0024] (5) Drain: Take the potato slices out of the color protection solution and place them in a mesh sieve to drain;

[0025] (6) Quick-freezing: Drain and imme...

Embodiment 2

[0029] Potato raw materials: Dongnong 306 purple potatoes with black skin and purple-black pulp are used as raw materials.

[0030] Preparation Process:

[0031] (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;

[0032] (2) Peel the potatoes. Potato skins are removed using a peeler;

[0033] (3) Potato dicing: Use a machine to cut potatoes into strips of 2×2×10 cm, and put the cut potato strips into the color protection solution immediately for color protection;

[0034] (4) Color protection: Soak the cut potato strips in the color protection solution for 20 minutes. The color protection solution is a solution containing 1g / L vitamin C and 0.5 g / L sodium bisulfite prepared with tap water;

[0035] (5) Drain: Take the potato strips out of the color protection solution and place them in a mesh sieve to drain;

[0036] (6) Quick-freezing: Quick-freeze the drained...

Embodiment 3

[0040] Potato raw material: Longshu No. 10 potato with yellow skin and yellow flesh is used as raw material.

[0041] Preparation Process:

[0042] (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;

[0043] (2) Peel the potatoes. Potato skins are removed using a peeler;

[0044] (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;

[0045] (4) Color protection: Soak the cut potato slices in the color protection solution for 30 minutes. The color protection solution is a solution containing 1 g / L citric acid and 0.5 g / L sodium bisulfite prepared from tap water;

[0046] (5) Drain: Take the potato slices out of the color protection solution and place them in a mesh sieve to drain;

[0047] (6) Quick-freezing: Quick-freeze the drained potatoes immedi...

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Abstract

The invention provides a whole potato starch preparation technology by a freeze drying method and belongs to the technical field of potato processing. The whole potato starch preparation technology includes the steps of taking fresh potatoes as a raw material, subjecting the potatoes to cleaning, peeling and slicing, soaking the sliced potatoes in color-protecting liquid for color protection, taking out for draining and quick freezing, and placing in a freeze drying bin for freeze drying and dewatering; subjecting the dried and dewatered potatoes to smashing, sieving and packing to obtain whole potato starch. The whole potato starch preparation technology by the freeze drying method has the advantages that activity, color, aroma and taste of the potatoes can be kept in the whole potato starch maximally, and a high-quality product can be obtained, so that the prepared whole potato starch has biological activity in protein, a gluten network structure can be formed by the aid of protein crosslinks during dough kneading, the problem of low processing performance of a potato dough used for processing needles and steamed buns is solved, and the whole potato starch preparation technology is significant to propulsion of making the potatoes as staple food.

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 freeze-drying method, which belongs to the technical field of potato processing. Background technique [0002] Potato (scientific name: Solanum tuberosum ), a perennial herb belonging to the family Solanaceae, with edible tubers, and is the third most important food crop in the world, second only to wheat and corn. Potatoes are also called ground eggs, potatoes, potatos, etc., the tubers of Solanaceae plants. Together with wheat, corn, rice, and sorghum, it is called the world's top five crops. [0003] According to statistics from the Food and Agriculture Organization of the United Nations (FAO), the global potato production in 2013 was 368.1 million tons, and China’s potato planting area and production ranked first in the world. The 2013 production was 88.93 million tons, accounting for 24.16% of the world’s total prod...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L19/15
CPCA23V2002/00
Inventor 曾凡逵刘刚林罡
Owner LANZHOU INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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