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A kind of preparation method of raw potato powder

A technology for raw potato whole flour and potato, which is applied in the field of preparation of potato raw whole flour, can solve the problems of shortening the production cycle, high energy consumption, reducing drying energy consumption and the like, and achieves shortening the production cycle, widening the application range and reducing the production energy consumption effect

Active Publication Date: 2020-07-24
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention overcomes the deficiencies of the prior art and provides a method for making raw potato powder; the potatoes are crushed to different particle sizes through a screw extruder, and then dehydrated quickly by using a centrifugal dehydrator, reducing drying energy consumption and shortening the production cycle , to obtain raw potato powder of different qualities; in order to solve the problems of high production cost, high energy consumption and long production cycle in the processing of whole potato powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Take 600 g of fresh potatoes, clean them, remove the outer skin, and cut them into shreds of 8-10 mm in diameter and unlimited length; soak the cut shreds in 1.0% sodium erythorbate solution and drain It is sent to a single screw extruder for crushing. The machine head uses a screen with 8 mm aperture. The crushed potato slurry is sent to the centrifugal dehydrator. The inner wall of the dehydrator drum is attached with 800 mesh filter cloth. 0 X g Dehydrated under centrifugal force for 5 minutes, the potato material after dehydration is placed in the air dryer, and the air volume is adjusted to 20 m 3 / min, hot air drying at 60 ℃ for 20 minutes, the moisture content of the potato drops to 10%, the dried potato pieces are sieved into five grades: A, B, C, D, and E according to the particle size;

[0018] The said grade A means the particle size is less than 2 mm, the grade B particle size: 2~3 mm, the grade C particle size: 3~4 mm, the grade D particle size: 4~5 mm, the ...

Embodiment 2

[0021] (1) Take 2 kg of fresh potatoes and clean them, remove the outer skin, and cut them into shreds of 8-10 mm in diameter and unlimited length; soak the cut shreds in 1.0% sodium erythorbate solution and soak at room temperature Treated for about 10 minutes, drained for 1 minute, and then sent to a single screw extruder for crushing. The machine head uses a screen with 8 mm aperture. The crushed potato slurry is sent to the centrifugal dehydrator. The inner wall of the dehydrator drum is attached with 700 Purpose filter cloth, in 15 0 X g Dehydrated under centrifugal force for 6 minutes, the potato material after dehydration is placed in the air dryer, and the air volume is adjusted to 20 m 3 / min, hot-air drying at 60 ℃ for 25 min, the moisture content of the potato drops to 10%, the dried potato pieces are sieved into five grades A, B, C, D, E according to the particle size;

[0022] The said grade A means the particle size is less than 2 mm, the grade B particle size is: 2~...

Embodiment 3

[0025] (1) Wash 10 kg of fresh potatoes, remove the outer skin, and cut into shreds of 8-10 mm in diameter and unlimited length; soak the cut shreds in 1.0% sodium erythorbate solution and soak at room temperature Treated for about 10 minutes, drained for 1 minute and then sent to a single screw extruder for crushing. The machine head uses a screen with 8 mm aperture. The crushed potato slurry is sent to the centrifugal dehydrator. The inner wall of the dehydrator drum is attached with 400 meshes. Filter cloth at 15 0 X g Dehydrated under centrifugal force for 8 minutes, the potato material after dehydration is placed in the air dryer, and the air volume is adjusted to 24 m 3 / min, hot air drying at 70 ℃ for 30 minutes, the moisture content of the potato drops to 10%, the dried potato pieces are sieved into five grades A, B, C, D, E according to the particle size;

[0026] The said grade A means the particle size is less than 2 mm, the grade B particle size is: 2~3 mm, the grade C...

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PUM

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Abstract

The invention discloses a production method of dehydrated potato starch and belongs to the field of processing of agricultural and sideline products. The method comprises the following steps: washing potatoes, cutting, protecting color, draining, crushing, centrifuging and dehydrating, drying with airflow and crushing to obtain a dehydrated potato starch product. According to the production method disclosed by the invention, utilized equipment is simple, energy consumption is less, a production period is short, the cost is low and the loss of nutrients is less; the obtained dehydrated potato starch has a fine and smooth appearance and soft color and luster; meanwhile, original flavor and quality of the potatoes are kept and the dehydrated potato starch with different grades is obtained through drying grade by grade according to different grain diameters; requirements of different levels are met and the production method can be widely popularized.

Description

Technical field [0001] The invention belongs to the technical field of agricultural and sideline product processing, and is specifically a method for preparing raw potato powder. Background technique [0002] Potatoes have both grains and vegetables, with comprehensive nutrition, high added value for processing, extensive cultivation and high yields, which play an important role in food security and its staple food application. The potato is processed into whole powder, and then added to the staple food in a certain proportion to be processed into a new type of potato staple food product, which is conducive to enhancing the nutritional value of the traditional staple food, while meeting people's demand for nutritious staple food to a large extent. [0003] The existing potato whole flour production processes mainly include backfilling method, freeze-thaw method and drum drying method, most of which are made into whole flour after aging. The production energy consumption is relative...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/15A23P30/20
Inventor 陈洁王远辉王稳新王彦波刘秀芳吕莹果李雪琴
Owner HENAN UNIVERSITY OF TECHNOLOGY