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A kind of staple edible potato raw pulp, raw powder and production process thereof

A technology of potato starch and production process, which is applied in the field of food processing to achieve the effect of maintaining color and fragrance, simple production process operation, and easy industrial production

Inactive Publication Date: 2018-03-06
BEIJING UNION UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The entire production process of the raw potato pulp and raw potato flour is carried out under low temperature conditions, which can maintain the color, aroma and taste of the potatoes to the greatest extent, and the protein has biological activity, and protein crosslinking can occur during the kneading process Form a gluten network structure, which solves the problem of potato dough processing performance in staple food

Method used

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Examples

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Effect test

Embodiment 1

[0046] The present embodiment selects Xiapindi potato as raw material to prepare potato raw pulp, and described production process comprises the following steps:

[0047] 1) Pre-treatment of raw materials: including raw material selection, washing and peeling, the peeled potatoes after the above treatment are soaked in polyphenol oxidase inhibitors for later use;

[0048] The processing of described raw material selection and washing, peeling is specifically:

[0049] A) Selection of raw materials: choose starch-processing potatoes as raw materials, choose potatoes with no green skin, pests and uniform size, and prohibit the use of germinated or green potatoes;

[0050] B) Washing and peeling: the potatoes are washed and peeled in a potato peeling machine;

[0051] 2) Slicing: cutting the peeled potato into potato slices, the thickness of the potato slices is 3-5 mm;

[0052] 3) Soaking: After the potatoes are sliced, immediately put the potato slices in the polyphenol oxida...

Embodiment 2

[0066] A kind of production technique of raw potato flour, described production technique comprises the following steps:

[0067] 1) Raw material pretreatment: including raw material selection, washing and peeling, the peeled potatoes after the above treatment are soaked in polyphenol oxidase inhibitor solution for later use;

[0068] The processing of described raw material selection and washing, peeling is specifically:

[0069] A) Selection of raw materials: choose starch-processing potatoes as raw materials, choose potatoes with no green skin, pests and uniform size, and prohibit the use of germinated or green potatoes;

[0070] B) Washing and peeling: the potatoes are washed and peeled in a potato peeling machine;

[0071] 2) Slicing: cutting the peeled potatoes into thin potato slices;

[0072] 3) Soaking: After the potatoes are sliced, immediately put the potato slices in the polyphenol oxidase inhibitor and soak for 8-15 minutes;

[0073] 4) Cleaning and draining: R...

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Abstract

The invention discloses potato raw slurry and starch flour used for staple foods and a production process thereof. The production process of the potato raw slurry comprises the steps of selecting potatoes as a raw material, washing and peeling the potatoes, slicing and soaking the potatoes, cleaning and draining the potatoes, pulping the potatoes to obtain slurry, centrifuging the slurry, treating a filtrate, and drying the filtrate. The potato starch flour is then subjected to granulation to obtain granular whole potato starch flour. The production process of the potato starch flour and the granular starch flour can avoid gelatinization of the potato starch, can maintain the color, fragrance, taste and protein activity of the potatoes, and solves a problem of properties of potato knead in process of staple foods, and has important significance of promoting potato staple foods.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a staple raw potato flour and a production process thereof. Background technique [0002] At present, the processing raw materials of potato staple food products on the market mainly include fresh potatoes, whole potato flour, potato starch, etc., but these raw materials have some defects to varying degrees. It is the most direct method to use fresh potatoes as raw materials to make potato staple food products. However, due to the high moisture content of fresh potatoes, short shelf life, difficult storage and transportation, and difficult handling during processing, making potato staple food products from fresh potatoes is only suitable. Family-style cooking is not suitable for large-scale industrial production. The product closest to whole potato ingredients is potato flour. At present, more than 95% of the commercially available flour is cured potato snowf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/12A23L19/15
Inventor 徐峰郭豫赵江燕赵建常想魏永强刘丹
Owner BEIJING UNION UNIVERSITY
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