Preparation method of whole potato starch

Abstract

The invention discloses a preparation method of whole potato starch. The preparation method comprises the following steps: washing, peeling, dicing potatoes; carrying out color protection in deoxygenated water, wherein the temperature of the deoxygenated water is 17 DEG C to 21 DEG C and the color protection time is 20min to 30min; controlling the moisture for 30s to 90s and drying by a heat pump, wherein the temperature of a drying oven of the heat pump is 40 DEG C to 65 DEG C and the humidity is 20 percent to 45 percent; drying until the moisture content of the potato dices is 5 percent to 15 percent; crushing, sieving and packaging to obtain a whole potato starch finished product. According to the method disclosed by the invention, conditions that the colors of the potatoes are not uniform and become brown, caused by the fact that the temperature is high or the humidity elimination is not uniform when the potatoes are dried, are effectively avoided; compared with freezing and drying, more cost can be saved; the prepared whole potato starch finished product has uniform color and low moisture content; nutrient components are richer than that of other whole starch; the loss of other temperature-sensitive nutrient substances and water-soluble nutrient substances, such as vitamin C, is small and the drying effect is better than the quality of hot air-dried products.

Description

technical field [0001] The present invention mainly relates to the technical field of food processing, in particular, the present invention relates to the technical field of a potato preparation method. Background technique [0002] Potatoes are rich in nutrients and have the reputation of "King of Nutrition". The content of rice, millet and wheat flour is 2 to 12 times higher; it contains about 0.2% fat, which is a low-fat food; in addition, potatoes are also rich in minerals, which are also indispensable elements for human health and child development and growth ; Compared with other vegetables and fruits, the vitamin C content of potatoes is 6 times that of apples, the content of carotene is also higher, and it is also rich in B vitamins. From a nutritional point of view, larger rice and flour have more advantages and can be called "perfect food". Therefore, potatoes appear on consumers' tables in the form of various products such as "national dish" potato shreds, Frenc...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the current technical problems of high cost, long cycle and complex process of raw potato powder, uneven color and browning in the drying process, which affect the quality of the finished product, the present invention aims to provide a method for preparing raw potato powder, Potatoes are cleaned, peeled, diced, color-protected, water-controlled, heat-pump dried, crushed, sieved, and packaged to obtain raw potato powder products; The uneven color and browning of diced potatoes caused by uniformity is more cost-effective than freeze-drying. The finished raw potato powder is uniform in color, low in water content, and richer in nutrients than other whole powders. Other heat-sensitive nutrients The loss of substances and water-soluble nutrients such as vitamin C is small, the drying effect is better than that of hot air drying products, and it is easy to transport and store. It can be processed and applied as food raw materials and has extensive practicability and development value.

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