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Processing technology of potato starch

A potato starch and processing technology technology, applied in the field of food processing, can solve the problems of not being able to control the product cost well, the storage time is short, and the nutritional value of the finished product is low, so as to achieve high utilization rate of raw materials, reduce production costs, and improve production. The effect of efficiency

Inactive Publication Date: 2016-06-01
吕艳
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  • Claims
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AI Technical Summary

Problems solved by technology

In the current production process of potato starch food, the nutritional value of the finished product is low, the product cost cannot be well controlled, and the storage time is short

Method used

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Embodiment

[0013] The processing technology of the potato starch of the present embodiment may further comprise the steps:

[0014] (1) Washing and grinding: Use a screening machine to remove mud, stones, stems and leaves, and mud and sand adhering to the potato surface. After washing, send them to a grinder for grinding to obtain potato paste. ;

[0015] (2) Sieving: Send the potato paste to a flat shaking sieve for sieving, during which water is added for washing, and the sieve is starch milk;

[0016] (3) Launder separation and cleaning: import the sieved starch milk into the launder for protein separation, import the separated starch liquid into the cleaning tank for cleaning to obtain starch liquid; separate the starch milk from the launder The yellow slurry water with remaining starch is led back to the launder for separation again, and then washed by the washing tank to obtain the secondary starch liquid;

[0017] (4) Fermentation treatment: import the starch liquid and the seco...

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Abstract

The present invention discloses a processing technology of potato starch and solves the problem that a processing technology of potato starch which is safe and high in quality is still lacked currently. The specific steps of the processing technology are as follows: washing and grinding; screening; launder separating and cleaning; fermenting: starch liquid and secondary starch liquid are introduced into a tank cylinder, then hot water with amount being1 / 3 of the total amount of the starch liquid and at a temperature of 80 DEG C is added, and fermentation is carried out for 25 hours; the fermented starch liquid is taken out, after the starch liquid presents a solid state, clean water is added, precipitation is carried out for 15 hours, then diluting is carried out by adding clean water, and the concentration of the starch liquid is adjusted to be 45-67%; and (5) dehydrating and drying: dry starch with a balanced water content of 23% is obtained. The processed starch is high in quality, green and safe, and suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a potato starch processing technology. Background technique [0002] Potato flour is made from potatoes, including the skins, that have been cooked, dried and finely ground. It can be used as a thickening agent, although it is not as thick as cornstarch, but in some baked goods, it can retain moisture. In the current production process of potato starch food, the nutritional value of the finished product is low, the cost of the product cannot be well controlled, and the storage time is short. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art, the object of the present invention is to provide a processing technology for potato starch. The present invention not only has simple production process and high production efficiency, but also has better food taste and longer storage time. [0004] The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0522C08B30/04C08B30/02
Inventor 吕艳
Owner 吕艳
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