Method for preparing low-gelatinization-degree whole potato flour

A potato powder and potato technology, applied in the field of food processing, can solve the problems of poor processing performance, achieve the effects of improving production efficiency, reducing the loss of heat-sensitive nutrients, and shortening the drying time

Inactive Publication Date: 2016-01-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the long-time high-temperature treatment of the whole potato flour produced by the traditional method, most of the starch therein has been gelatinized. According t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Fresh potatoes are made from Atlantic varieties. The production process of raw potato powder is: cleaning, peeling, dicing, color protection, fluidized drying, flash drying, crushing, packaging, and finished products. The specific process flow is:

[0023] 1. Select potatoes with good appearance, not germinated and not rotten;

[0024] 2. Wash the potatoes and peel them in a mechanical friction peeler, then use a vegetable shredding and dicing machine to process the potatoes into small pieces of 0.2cm*0.2*cm*0.2cm;

[0025] 3. Put the pellets directly into the color-protecting solution and soak for 15 minutes. The concentration (mass fraction) of the color-protecting solution is 0.01wt% of sulfurous acid, 0.5wt% of citric acid and 0.2wt% of ascorbic acid, and the rest is water.

[0026] 4. Drain the potato grains with good color protection, and pre-dry them in an air-flow fluidized bed. The drying temperature is set at 65°C, the drying time is 30 minutes, and the mois...

Embodiment 2

[0030] Fresh potatoes are made from Atlantic varieties. The production process of raw potato powder is: cleaning, peeling, dicing, color protection, fluidized drying, flash drying, crushing, packaging, and finished products. The specific process flow is:

[0031] 1. Select potatoes with good appearance, not germinated and not rotten;

[0032] 2. Wash the potatoes and peel them in a mechanical friction peeler, then use a vegetable shredding and dicing machine to process the potatoes into small pieces of 0.4cm*0.4*cm*0.4cm;

[0033] 3. Put the pellets directly into the color-protecting solution and soak for 20 minutes. The concentration (mass fraction) of the color-protecting solution is 0.02wt% of sulfurous acid, 0.3wt% of citric acid and 0.3wt% of ascorbic acid, and the rest is water.

[0034] 4. Drain the potato grains with good color protection, and pre-dry them in an air-flow fluidized bed. The drying temperature is set at 70°C, the drying time is 20 minutes, and the mois...

Embodiment 3

[0038] Fresh potatoes are made from Atlantic varieties. The production process of raw potato powder is: cleaning, peeling, dicing, color protection, fluidized drying, flash drying, crushing, packaging, and finished products. The specific process flow is:

[0039] 1. Select potatoes with good appearance, not germinated and not rotten;

[0040] 2. Wash the potatoes and peel them in a mechanical friction peeler, then use a vegetable shredding and dicing machine to process the potatoes into small pieces of 0.6cm*0.6*cm*0.6cm;

[0041] 3. Put the pellets directly into the color-protecting solution and soak for 25 minutes. The concentration (mass fraction) of the color-protecting solution is 0.05wt% of sulfurous acid, 0.25wt% of citric acid and 0.1wt% of ascorbic acid, and the rest is water.

[0042] 4. Drain the potato grains with good color protection, and pre-dry them in an air-flow fluidized bed. The drying temperature is set at 60°C, the drying time is 25 minutes, and the moi...

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Abstract

A method for preparing low-gelatinization-degree whole potato flour comprises the specific steps that potatoes are cleaned, peeled and cut into granules, color protection processing is performed, and then the raw materials are sequentially subjected to drying processing, smashing and package through an airflow fluidized bed and an eddy flash evaporation drying machine to obtain a whole potato flour product. The drying processing includes two stages of fluidized bed drying and eddy flash evaporation drying. The whole potato flour prepared by means of the method is pure white in color and high in cell integrity, the heat treatment time required by the product in the preparing process is short, loss of heat-sensitive nutrient substance is reduced, nutritive value is improved, the starch curing degree is reduced, the follow-up processing performance of the product is further improved, a production period of the product is short, the efficiency is high, and the method is suitable for industrialized production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing whole potato flour. Background technique [0002] Potato is the fourth largest food crop in the world. In recent years, my country's potato production ranks among the top in the world, with a planting area of ​​about 4.7 million hectares and an annual output of about 60 million tons. However, due to various factors, the processing and utilization of potatoes is far away It lags far behind developed countries, but with the proposal of the national potato staple food strategy, my country's potato industry has also ushered in new opportunities for development. [0003] Although potatoes are a relatively cheap source of carbohydrates, their food value is quite high. Potato is a low-fat food and rich in trace elements. It is reported that the vitamin C contained in 150g of fresh potato can meet half of an adult's daily requirement. In addition, it is al...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/41
Inventor 陈正行沈存宽王韧郭静璇李亚男王莉罗小虎
Owner JIANGNAN UNIV
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