A kind of potato source purified water and preparation method thereof
A potato and purified water technology, applied in chemical instruments and methods, water/sewage treatment, processing wastewater treatment, etc., can solve the problem of the difficulty of potato starch wastewater treatment, reduce environmental problems, create economic benefits, and create social effect of benefit
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Embodiment 1
[0046] 1) Peeling: After washing and peeling the fresh potatoes, weigh 100 kg and soak them in polyphenol oxidase inhibitors for later use;
[0047] In the present embodiment, the potatoes of the Fewruit variety are selected as raw materials, and potatoes without germination or greening and without insect damage are selected. Manual peeling or mechanical peeling are used when peeling. In the present embodiment, a cleaning and peeling machine is used for peeling. To increase efficiency, the liquid dosage of polyphenol oxidase inhibitor should not exceed the amount of potatoes when soaking.
[0048] The composition of the polyphenol oxidase inhibitor is: 0.2 parts of citric acid, 0.2 parts of ascorbic acid, 0.1 parts of a hydroxyl reducing agent (cysteine), and 99.5 parts of water. The same formula solution is also used for soaking in the color protection step.
[0049] 2) Crushing: the potatoes are broken into 4cm using a potato crusher 3 left and right fragments;
[0050] 3...
Embodiment 2
[0059] 1) Peeling: After washing and peeling the fresh potatoes, weigh 100 kg and soak them in polyphenol oxidase inhibitors for later use;
[0060] Select Qingshu No. 2 potatoes as raw materials in this embodiment, select potatoes without germination or greening, and no pests, and use manual peeling or mechanical peeling when peeling. In this embodiment, use a cleaning and peeling machine to peel to increase Efficiency, when soaking, the liquid dosage of polyphenol oxidase inhibitor can be no more than no more than no potatoes.
[0061] The composition of the polyphenol oxidase inhibitor is: 0.01 part of citric acid, 0.01 part of ascorbic acid, 0.05 part of a hydroxyl reducing agent (sodium bisulfite), and 99.93 parts of water. The same formula solution is also used for soaking in the color protection step.
[0062] 2) Crush: Crush the potato into 5cm 3 left and right fragments;
[0063] 3) Color protection: Soak potato pieces in polyphenol oxidase inhibitor for 15 minutes...
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