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Comprehensive utilization method for potato residues, potato juice and modified starch based on juicing of potatoes

A potato starch and potato technology, applied in the fields of application, food science, food ingredients, etc., can solve the problems of waste, irrationality, environmental pollution, etc., and achieve the effect of low cost and improved nutritional structure

Pending Publication Date: 2017-10-20
张保华
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  • Application Information

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Problems solved by technology

This kind of treatment is obviously unreasonable, not only causing a lot of waste, but also causing environmental pollution after the potato dregs and potato juice are corrupted, which puts a lot of pressure on the enterprise and the environment

Method used

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  • Comprehensive utilization method for potato residues, potato juice and modified starch based on juicing of potatoes
  • Comprehensive utilization method for potato residues, potato juice and modified starch based on juicing of potatoes
  • Comprehensive utilization method for potato residues, potato juice and modified starch based on juicing of potatoes

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Embodiment Construction

[0033] The present invention will be further described in detail below in conjunction with specific embodiments, which are explanations of the present invention rather than limitations.

[0034] The invention provides a method for comprehensive utilization of potato residues, potato juice, and modified starch based on potato pulping. Potatoes that have been cleaned, sorted, and sieved are used as raw materials to complete potato pulping in the process of extracting starch from potatoes. Juicing, the starch is separated to obtain potato residues and potato juice, and the potato residues and potato juice are transported to their respective processing areas through pipelines or conveyor belts for the following a, b and / or c treatments:

[0035] a. In terms of mass fraction, the potato residue is in the form of colloid, containing 75-82% water, 30-40% starch, 30-40% cellulose, and 10-20% pectin on a dry basis; Potato residues are mixed with one or more of flour, rice flour, corn f...

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Abstract

The invention discloses a comprehensive utilization method for potato residues, potato juice and modified starch based on juicing of potatoes. The method comprises the following steps: with cleaned, sorted and sieved potatoes as a raw material, carrying out juicing on the potatoes in the process of extraction of starch from the potatoes; separating starch so as to obtain potato residues and potato juice; and separately conveying the potato residues and the potato juice to respective treating zones for treatment via pipelines or conveyer belts. According to the invention, juicing is carried out on the basis of extraction of starch from the potatoes and then comprehensive treatment is carried out on the products, i.e., the potato residues, the potato juice and the starch, so the industrialization level of the potato industry is improved and application of potatoes as staple food grain is promoted. In the process of processing, flour and potato modified starch adsorb and bond with water molecules, and cross-linking and coagulation occur, so a novel crystal structure is formed; the novel crystal structure is low in solubility in water, enzymatic hydrolysis is reduced, and digestion and absorption are slowed down; and thus, the composition of starch in wheaten food can be changed, and rise in blood sugar and the reaction of plasma insulin after meal are delayed.

Description

technical field [0001] The invention belongs to the technical field of potato industrial processing, and relates to a comprehensive utilization method of potato dregs, potato juice and modified starch based on potato pulping. Background technique [0002] With the proposal of the potato staple food strategy in my country, potatoes will become the fourth staple food crop after rice, wheat and corn. High water content has become the bottleneck of potato staple food. Potato is a cross-border food, which has the characteristics of grain, vegetables and fruits. It has richer and more comprehensive nutrients than grains, and its nutritional structure is more beneficial to human health. But why after thousands of years of evolution and selection, wheat, rice, and corn can become the staple food of human beings, but potatoes, which are more adaptable to growth and more nutritious than cereal crops, cannot. The main reason is that the tubers of potato crops have high water content, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L2/02A23L2/68A23L29/30C08B30/04C08B30/12
CPCA23L2/02A23L2/68A23L19/12A23L29/30A23V2002/00C08B30/048C08B30/12A23V2250/5118
Inventor 张保华
Owner 张保华
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