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Energy-saving and environment-friendly potato flour processing method

A potato powder and processing method technology, which is applied in the agricultural field, can solve the problems of high energy consumption, difficult solid-liquid separation, and high water content of potato powder, and achieve the goal of reducing investment in environmental protection equipment, reducing production costs, and reducing drying energy consumption. Effect

Inactive Publication Date: 2019-09-03
西昌市科兴薯业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the technical problems of difficulty in solid-liquid separation after potato ripening, high water content before drying of potato flour, and high energy consumption to obtain potato flour by direct drying, and provides an energy-saving and environment-friendly potato flour processing method. Three-stage temperature-controlled freezing treatment is carried out after potato ripening to improve the solid-liquid separation effect in the later stage, thereby reducing the moisture content of potato wet flour, reducing drying energy consumption, and realizing the comprehensive utilization of potato flour by-products

Method used

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  • Energy-saving and environment-friendly potato flour processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The energy-saving and environment-friendly potato whole flour processing method of the present embodiment is carried out according to the following steps:

[0029] 1. Cleaning of raw materials: The potatoes are rolled and cleaned under the drive of the water flow to remove most of the soil and sundries bonded to the surface, and then enter the stone separator to remove the sand and gravel, and then enter the multi-stage horizontal washing machine for further cleaning to remove the sediment , to cleanse the potatoes;

[0030] 2. Steam peeling: Send the potatoes cleaned in step 1 into the cooking tank regularly and quantitatively with a conveyor and a metering device, and cook them quickly in medium-pressure steam (1.6-4.0MPa) until the potato skins are matured. Potato skin expands rapidly, detaches from the parent body, and is in a state of falling off or sticking; the steamed potatoes are transported into the dry skin brushing machine with a screw conveyor, and the pota...

Embodiment 2

[0039] The energy-saving and environment-friendly potato whole flour processing method of the present embodiment is carried out according to the following steps:

[0040] 1. Cleaning of raw materials: The potatoes are rolled and cleaned under the drive of the water flow to remove most of the soil and sundries bonded to the surface, and then enter the stone separator to remove the sand and gravel, and then enter the multi-stage horizontal washing machine for further cleaning to remove the sediment , to cleanse the potatoes;

[0041] 2. Steam peeling: Send the potatoes cleaned in step 1 into the cooking tank regularly and quantitatively with a conveyor and a metering device, and cook them quickly in medium-pressure steam (1.6-4.0MPa) until the potato skins are matured. Potato skin expands rapidly, detaches from the parent body, and is in a state of falling off or sticking; the steamed potatoes are transported into the dry skin brushing machine with a screw conveyor, and the pota...

Embodiment 3

[0050] The energy-saving and environment-friendly potato whole flour processing method of the present embodiment is carried out according to the following steps:

[0051] 1. Cleaning of raw materials: The potatoes are rolled and cleaned under the drive of the water flow to remove most of the soil and sundries bonded to the surface, and then enter the stone separator to remove the sand and gravel, and then enter the multi-stage horizontal washing machine for further cleaning to remove the sediment , to cleanse the potatoes;

[0052] 2. Steam peeling: Send the potatoes cleaned in step 1 into the cooking tank regularly and quantitatively with a conveyor and a metering device, and cook them quickly in medium-pressure steam (1.6-4.0MPa) until the potato skins are matured. Potato skin expands rapidly, detaches from the parent body, and is in a state of falling off or sticking; the steamed potatoes are transported into the dry skin brushing machine with a screw conveyor, and the pota...

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Abstract

The invention discloses an energy-efficient environment-friendly mashed potato processing method. By conducting three-stage temperature control freezing treatment on cured potato, later-stage solid-liquid separation effect is improved, and then the water content of potato wet powder is reduced, energy consumption for drying is reduced, and comprehensive utilization of byproducts generated from mashed potato processing is achieved. The processing method comprises the steps of raw material cleaning, steam peeling, slicing and color protection, precooking and cooling, steam curing, low-temperature freezing, solid-liquid separation, solid pneumatic drying and liquid concentrating purification. The technology is simple, production cost is low, energy consumption is low, byproducts can be utilized comprehensively, and waste and environment pollution are avoided.

Description

technical field [0001] The invention relates to the field of agricultural technology, in particular to a method for processing potatoes. Background technique [0002] Potatoes are rich in nutritional value and are known as "perfect food" and "king of nutritional value". The data shows that potatoes have the most complete vitamin content among all food crops. They contain carotene and vitamin C that are not found in cereal grains, and the vitamin C contained in them is 10 times that of apples, and they are resistant to heat; the vitamin content in potatoes It is equivalent to 2 times of carrots, 3 times of Chinese cabbage, 4 times of tomatoes, and 4 times of B vitamins in apples; the protein content of potatoes is very high, and it has all the amino acids necessary for the human body, especially rich in cereals. Lysine: Potatoes still have considerable mineral content, and the nutritional value of 500 grams of potatoes is equivalent to about 1750 grams of apples. There is n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/15
Inventor 罗尚兵罗兴友
Owner 西昌市科兴薯业有限公司
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