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Preparation method of raw potato full flour

A raw potato powder and potato technology, applied in the direction of food science, etc., can solve the problems affecting the dehydration and drying rate of potatoes, the odor of raw potato powder, and prolonged drying time, and achieve huge economic and environmental benefits, low gelatinization degree, The effect of accelerating the drying rate

Inactive Publication Date: 2016-07-27
JILIN UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent 200410012197.7 discloses a processing method of raw potato powder. The technological process of the invention includes anti-browning soaking after the raw material is shredded. It will affect the inherent taste of potatoes. At the same time, the patent uses natural low temperature, freezing, and drying methods to process raw flour, which has the problems of long production cycle and limited production time and place.
[0003] The drying process of raw potato powder is mostly dried at constant temperature, and the drying time is long. In order to avoid discoloration of potatoes, color-protecting agents or high-temperature blanching are used. High-temperature blanching will change the surface structure of potatoes and affect the dehydration and drying rate of potatoes, resulting in The drying time is prolonged, which increases energy consumption; the use of color-protecting agents will cause odor in raw potato flour, especially the use of sulfur-containing color-protecting agents may also cause food safety risks of excessive sulfur dioxide in the product

Method used

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  • Preparation method of raw potato full flour
  • Preparation method of raw potato full flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Step 1 preprocessing:

[0024] Select potato raw materials with smooth surface, less impurities, no mildew, and shallow bud eyes. The mass fraction of solid matter is W g 27%, after removing the epidermis, dice, the size of the dices is a square with a side length of 5mm;

[0025] Solid mass fraction W g The calculation formula is:

[0026] Wherein, M is the mass of 100 diced potatoes selected before drying, in grams; m g is the mass of 100 selected diced potatoes after complete drying, in grams.

[0027] Step 2 Drying: Put the diced potatoes into a downstream hot air dryer for segmental variable temperature drying with a wind speed of 6m / s and an initial drying temperature of 80°C. When the water content in the diced potatoes is W s When the temperature is 40%, the transformation temperature is 60°C, when the water content in the diced potato is W s When it is 20%, the drying temperature is changed to 40°C, and it is dried to a moisture content of W s ≤10%;

...

Embodiment 2

[0035] Step 1 preprocessing:

[0036] Select potato raw materials with smooth surface, less impurities, no mildew, and shallow bud eyes. The mass fraction of solid matter is W g 27%, after removing the epidermis, dice, the size of the dices is a square with a side length of 10mm;

[0037] Solid mass fraction W g The calculation formula is:

[0038] Wherein, M is the mass of 100 diced potatoes selected before drying, in grams; m g is the mass of 100 selected diced potatoes after complete drying, in grams.

[0039] Step 2 Drying: Put the diced potatoes into a co-flow hot air dryer for segmental variable temperature drying with a wind speed of 7m / s and an initial drying temperature of 90°C. When the water content in the diced potatoes is W s When the temperature is 40%, the transition temperature is 70°C, when the water content in the diced potato is W s When it is 20%, the drying temperature is changed to 50°C, and it is dried to a moisture content of W s ≤10%;

[0040]...

Embodiment 3

[0044] Step 1 preprocessing:

[0045]Select potato raw materials with smooth surface, less impurities, no mildew, and shallow bud eyes. The mass fraction of solid matter is W g 27%, after removing the epidermis, dice, the size of the dices is a square with a side length of 15mm;

[0046] Solid mass fraction W g The calculation formula is:

[0047] Wherein, M is the mass of 100 diced potatoes selected before drying, in grams; m g is the mass of 100 selected diced potatoes after complete drying, in grams.

[0048] Step 2 Drying: Put the diced potatoes into a co-flow hot air dryer for segmental variable temperature drying with a wind speed of 8m / s and an initial drying temperature of 95°C. When the water content in the diced potatoes is W s When the temperature is 40%, the transition temperature is 80°C, when the water content in the diced potato is W s When it is 20%, the drying temperature is changed to 60°C, and it is dried to a moisture content of W s ≤10%;

[0049] ...

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Abstract

The present invention discloses a preparation method of raw potato full flour. The preparation method comprises the following steps: step 1, potatoes are sliced and the sliced potatoes are put into clear water to be soaked with a clear water temperature less than 20 DEG C; step 2, the soaked potatoes are put into a hot air dryer to conduct a segment-type temperature variable drying at a wind speed of 3-8 m / s: a first drying stage: a drying temperature is 80-95 DEG C and the diced potatoes are dried until the moisture content is reduced to 40%; a second drying stage: a drying temperature is 60-80 DEG C and the diced potatoes are dried until the moisture content is reduced to 20%; and a third drying stage: a drying temperature is 40-60 DEG C and the diced potatoes are dried until the moisture content is less than 10%; and step 3, the dried diced potatoes are crushed into the raw potato full flour. The prepared raw potato full flour has advantages of being light in color and luster, simple in method, free of color fixative, short in cycle, low in energy consumption, etc.

Description

technical field [0001] The invention relates to a method for preparing potato flour. More specifically, the present invention relates to a kind of method that hot-air drying method prepares raw potato powder. Background technique [0002] Potatoes, commonly known as potatoes, are the fourth largest food crop in the world. However, fresh potatoes are not easy to store due to their high moisture content, and they are easy to germinate, which affects their nutritional value. Potato powder is a dehydrated product, which maintains the natural flavor and inherent nutritional value of potatoes, and is a major potato processing method in Europe and the United States. The existing potato flour preparation process is mainly the "cooked powder" preparation process, which includes the step of high-temperature cooking. This processing method will inevitably consume higher energy and increase the cost of the product. Chinese patent 201510181378.0 discloses a kind of puffed whole potato ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/15
Inventor 吴文福尹惠敏窦建鹏李永磊成荣敏沈瑾张劲松梁清徐岩张亚秋韩峰
Owner JILIN UNIV
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