Unlock instant, AI-driven research and patent intelligence for your innovation.

Making method for instantly-dissolved potato powder

A production method and potato flour technology, applied in food science and other directions, can solve the problems of poor solubility, high nutrient loss rate, easy precipitation and agglomeration, etc., and achieve the effects of low nutrient loss rate, yellowish color and good solubility.

Inactive Publication Date: 2017-09-22
蚌埠市乔峰农业蔬菜专业合作社
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the potato flour made of potatoes mainly has the disadvantages of poor solubility, easy precipitation and agglomeration, and high loss rate of nutrients during the production process.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: a kind of preparation method of instant potato powder, concrete steps are as follows,

[0027] (1) Clean the potatoes, peel them, immerse them in an aqueous solution of 8 mg / L magnesium sulfate, and inject ozone into the aqueous solution of magnesium sulfate;

[0028] (2) Mix potatoes and ginger in a ratio of 3:1, fully immerse in vinegar, and seal for 30 days;

[0029] (3) Put the potatoes drained of surface moisture into a vacuum freeze-drying box, vacuum freeze-dry in stages, and freeze at -30°C for 10 minutes;

[0030] (4) Grind potatoes to 40 meshes to obtain potato flour. Spray evenly a 3% calcium carbonate aqueous solution on the surface of potato flour to keep the humidity of potato flour at 80%. Put potato flour in a vacuum freeze-drying box. Freeze at -8°C for 50 minutes;

[0031] (5) Grind the potato flour to 115 mesh again, and evenly spray the citric acid aqueous solution with a concentration of 2.4% on the surface of the potato flour to kee...

Embodiment 2

[0033] Embodiment 2: a kind of preparation method of instant potato flour, concrete steps are as follows,

[0034] (1) Clean the potatoes, peel them, immerse them in an aqueous solution of 10 mg / L magnesium sulfate, and inject ozone into the aqueous solution of magnesium sulfate;

[0035] (2) Mix potatoes and ginger at a ratio of 3:1, fully immerse in vinegar, and seal for 35 days;

[0036] (3) Put the potatoes drained of surface moisture into a vacuum freeze-drying box, vacuum freeze-dry in stages, and freeze at -35°C for 10 minutes;

[0037] (4) Grind potatoes to 60 mesh to obtain potato flour. Spray evenly the calcium carbonate aqueous solution with a concentration of 3.8% on the surface of the potato flour to keep the humidity of the potato flour at 82%. Put the potato flour in a vacuum freeze-drying box. Freeze at -10°C for 55 minutes;

[0038] (5) Grind the potato flour to 120 mesh again, and evenly spray 2.7% citric acid aqueous solution on the surface of the potato f...

Embodiment 3

[0040] Embodiment 3: a kind of preparation method of instant potato flour, concrete steps are as follows,

[0041] (1) Clean the potatoes, peel them, immerse them in an aqueous solution of 9 mg / L magnesium sulfate, and inject ozone into the aqueous solution of magnesium sulfate;

[0042] (2) Mix potatoes and ginger in a ratio of 3:1, fully immerse in vinegar, and seal for 32 days;

[0043] (3) Put the potatoes drained of surface moisture into a vacuum freeze-drying box, vacuum freeze-dry in stages, and freeze at -32°C for 10 minutes;

[0044] (4) Grind potatoes to 45 meshes to obtain potato flour. Spray evenly the calcium carbonate aqueous solution with a concentration of 3.3% on the surface of potato flour to keep the humidity of potato flour at 81%. Put potato flour in a vacuum freeze-drying box, Freeze at -9°C for 53 minutes;

[0045] (5) Grind the potato flour to 118 mesh again, and evenly spray 2.6% citric acid aqueous solution on the surface of the potato flour to keep...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of the food making and in particular to a making method for instantly-dissolved potato powder. The making method specifically comprises the following steps: washing the potatoes, peeling, soaking in magnesium sulfate water solution, and injecting ozone for sterilizing, mixing the potatoes and fresh ginger according to the proportion of 3:1, adequately soaking in vinegar, sealing for 30-35 days, draining off surface water of the potatoes, milling after preliminary vacuum freeze-drying, spraying calcium carbonate water solution, and spraying citric acid water solution after the vacuum freeze-drying, and drying to obtain the potato powder, uniformly mixing the potato powder and crosslinking esterified starch according to the weight proportion of 100:0.3-0.5, vacuumizing, and packaging for storing. The finally obtained potato powder has the characteristics of uniform color, yellowish color, loose texture, and good solubility.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a production method of instant potato flour. Background technique [0002] Plant Potato is an annual herb of the Solanaceae family Solanaceae. Its tubers are edible and are important food and vegetable crops. Potatoes have high nutritional value and medicinal value. The ingredients contained in general fresh potatoes: starch 9-20%, protein 1.5-2.3%, fat 0.1- 1.1%, crude fiber 0.6-0.8%. Nutrients contained in 100g potatoes: calories 66~113J, calcium 11~60mg, phosphorus 15~68mg, iron 0.4~4.8mg, thiamine 0.03~0.07mg, riboflavin 0.03~0.11mg, nicotinic acid 0.4~ 1.1 mg. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can supply a large amount of heat energy to the human body. It can be called "perfect food". Potatoes and whole milk alon...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/15A23L29/30A23L33/00
Inventor 乔峰
Owner 蚌埠市乔峰农业蔬菜专业合作社