High-fiber and low-sugar potato nutritional compound powder and preparation method thereof

A high-fiber, potato-based starch technology, applied in the field of food processing, can solve problems such as the loss of nutrients in whole powder, microbial spoilage, and troublesome processing of potato residues, and achieve the goals of improving quality, high dietary fiber content, and reducing drying energy consumption. Effect

Pending Publication Date: 2017-09-29
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, it has high water content and high water activity, which is easy to breed microorganisms and cause spoilage, and it is difficult to dry and dehydrate, and the drying energy consumption is high, which causes certain troubles for the treatment of potato residues
On the other hand, since the main components of potato residues include starch, dietary fiber, free amino acids, fat and salt, etc., especially the dietary fiber content accounts for 20% to 30% of the dry basis, it is very suitable for the development of high-fiber potato staple food Special powder, but compared with the whole powder, it has a certain loss of nutrients

Method used

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  • High-fiber and low-sugar potato nutritional compound powder and preparation method thereof
  • High-fiber and low-sugar potato nutritional compound powder and preparation method thereof
  • High-fiber and low-sugar potato nutritional compound powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1 Preparation of Sweet Potato Nutrition Compound Powder (backfilling process) and its application in making steamed bread

[0047] 1. Fresh sweet potato dregs are mixed evenly with water at a material-to-liquid ratio of 1:35. Use a shear emulsifier to process 25min under the condition of 7000r / min. Then use a suction filtration device to suction filter under a double-layer 400-mesh sieve until the suction filtration is complete, and collect the processed fresh potato residue.

[0048] 2. Weigh 1 kg of the above-mentioned fresh potato dregs (moisture content is about 90%), and then weigh the following raw materials respectively: cornstarch 75g (starch content is about 90%), ovalbumin 7.5g (crude protein content is about 82%) . Stir the above materials with a dough mixer for 10 minutes until the materials are completely mixed.

[0049] 3. The above-mentioned materials after mixing are vacuum-microwave-dried under the conditions of temperature ~60°C, microwave p...

Embodiment 2

[0093] Preparation of Example 2 High Calcium Potato Nutrition Compound Powder (non-backfilling process) and its application in cookie making

[0094] 1. Mix fresh potato residue with water at a material-to-liquid ratio of 1:20 and mix evenly. Use a homogenizer to process for 10 minutes under the condition of 12000r / min. Then use a suction filtration device to suction filter under a double-layer 400-mesh sieve until the suction filtration is complete, and collect the processed fresh potato residue.

[0095] 2. Under the conditions of temperature 40°C, microwave power 800W, and vacuum degree -0.5Mpa, vacuum microwave drying is carried out for 5 hours.

[0096] 3. Pulverize the above-mentioned potato dregs with an ultrafine pulverizer to obtain potato dregs powder.

[0097] 4. Take by weighing 100g of the above-mentioned dried potato residue powder (moisture content is about 8%), and then weigh the following raw materials respectively: wheat starch 55g (starch content is about ...

Embodiment 3

[0126] Example 3 Effect of Wet Ultrafine Grinding and Backfilling on Water Activity and Moisture Content of Potato Residue Material

[0127] The sample preparation method is as follows:

[0128] 1) Untreated wet potato residue (SPR): simulated fresh sweet potato residue obtained after industrial starch extraction;

[0129] 2) Potato residues treated by wet superfine grinding (WSG-SPR): Treat 1) medium potato residues with a shear emulsifier at 7000 r / min for 25 minutes. Then use a suction filtration device to suction filter under the double-layer 400-mesh sieve until the suction filtration is complete, and collect the processed fresh potato residue to obtain it;

[0130] 3) Backfill + wet superfine grinding material (FB+WSG-SPR): the material obtained by mixing potato residue in step 2) with corn starch and egg protein at 100:7:2.

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Abstract

The present invention provides high-fiber and low-sugar potato nutritional compound powder and a preparation method thereof. A potato starch by-product of potato residues is subjected to a wet method superfine crushing treatment and a preliminary dehydration, starch, proteins, and at least one of any of dry ingredients of polyphenols, food gums, food grade mineral salts, food grade vitamins, etc., are added into the wet materials, the mixture is subjected to a preliminary "backfilling and moisture absorbing", then a drying is conducted to remove water content in the mixed materials, and the high-fiber and low-sugar potato nutritional compound powder is obtained. The backfilling and moisture absorbing can reduce drying energy consumption. Besides, main nutrient contents can be adjusted according to requirements of products and customers at will, the finally adjusted product has nutrient contents comparative to or even more than that of commercially available potato full powder. A processing performance of the potato nutritional compound powder is better than that of the commercially available potato full powder due to the fact that starch at relatively low temperature is almost never gelatinized in a production process. The potato nutritional compound powder can be used for processing of potato staple food and snack food, and can play effects of lowering blood lipids and blood sugar in a long-term consumption.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a high-fiber, low-sugar potato nutritious compound powder and a preparation method thereof. Background technique [0002] Potato crops refer to a class of terrestrial plants with edible roots and underground stems. There are roots and tubers, and the edible parts contain more starch. They are important sources of food, vegetables, fruits, and feed in my country. An important raw material for starch and wine making. Because of its high and stable yield, as well as the advantages of drought resistance, barren resistance, strong adaptability, and rich nutrition, it has been widely planted in my country and other countries. [0003] In 2015, my country proposed the potato staple food strategy, which brought new opportunities to the potato processing industry. However, it has become a key technical issue to add tubers into the staple food in a large proportion to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L19/15A23L7/104A23L29/20A23L29/30A23L33/15A23L33/16A23L33/17A23L33/105A21D13/80A21D2/36A21D2/26A21D2/02A21D2/34
CPCA23L19/105A21D2/02A21D2/263A21D2/34A21D2/366A21D13/80A23L7/104A23L19/10A23L19/11A23L19/15A23L29/20A23L29/30A23L33/105A23L33/15A23L33/16A23L33/17A23V2002/00A23V2200/3262A23V2250/5118A23V2250/5428A23V2250/636A23V2250/76A23V2300/10A23V2250/1578A23V2250/54252
Inventor 木泰华鞠栋孙红男季蕾蕾马梦梅何海龙张苗陈井旺
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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