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Microcapsule type potato whole powder and preparation method and application thereof

A technology of potato whole powder and microcapsules, which is applied in the food field, can solve the problems of potato browning, low gelatinization degree, and low PPO activity, and achieve the effects of low equipment requirements, environmental friendliness, and easy-to-master technology

Active Publication Date: 2018-11-02
合肥中农科泓智营养健康有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the technical problem of potato browning, the present invention proposes a microencapsulated potato whole powder and its preparation process. The obtained microencapsulated potato whole powder has low gelatinization degree, low PPO activity, no color-protecting agent added, no digestion The properties are controllable, the processing technology is simple, and it is suitable for the processing of potato staple food.

Method used

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  • Microcapsule type potato whole powder and preparation method and application thereof
  • Microcapsule type potato whole powder and preparation method and application thereof
  • Microcapsule type potato whole powder and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The preparation of embodiment 1 potato powder

[0043] Proceed as follows:

[0044] (1) In this example, "Zhongyao 18" was used as the raw material, and fresh, regular-shaped, disease-free and mechanically damaged potatoes were taken, cleaned with clean water, and the outer skin of the potatoes was removed by a peeling machine.

[0045] Soak the peeled potatoes in water and cut them into potato pieces of 3cm×3cm×5cm.

[0046] Take 600g of raw materials, and use a wall breaker to crush the potatoes into potato pulp, with an average particle size of 53±2μm.

[0047] (2) Cut off the air, pass the potato pulp into the JH-6000DS small-scale spray dryer, set the inlet temperature to 180±1°C, and the outlet temperature to 90±1°C to obtain potato flour.

[0048] The obtained potato powder samples were detected, and the result was that the PPO activity was 0.22±0.03; the DSC curve was measured to verify its low gelatinization degree. That is, raw potato powder with low PPO ac...

Embodiment 2

[0049] The preparation of embodiment 2 potato flour

[0050] Proceed as follows:

[0051] (1) Using "Charlotte" as raw material, take pure, ripe and fresh potatoes, wash them with a potato washing machine, and remove the outer skin with a peeling machine.

[0052] Soak the peeled potatoes in water and cut them into random sized potato pieces.

[0053] Potatoes are crushed into potato pulp with a combination of pulverizer and colloid mill, with an average particle size of 45±3 μm.

[0054] (2) Pass the air-isolated potato pulp directly into a small spray dryer, set the inlet temperature to 220±1°C, and the outlet temperature to 110±1°C to prepare potato flour.

[0055] The obtained potato powder samples were detected, and the result was that the PPO activity was 0.36±0.01; the DSC curve was measured to verify its low gelatinization degree. That is, raw potato powder with low PPO activity and low degree of gelatinization was successfully prepared.

Embodiment 3-6

[0056] The preparation of embodiment 3-6 potato powder

[0057] Proceed as follows:

[0058] (1) Take "Feverita" with a dry matter content of 18% as raw material, take fresh, regular-shaped, disease-free and mechanically damaged potatoes, wash them with clean water, and use a peeling machine to remove the outer skin of the potatoes.

[0059] Soak the peeled potatoes in water and cut them into random sized potato pieces.

[0060] Take 4 parts of raw materials, 600g each, and use a wall breaking machine to crush the potatoes into potato pulp, with an average particle size of 47±2μm.

[0061] Add distilled water to each portion of potato pulp, adjust the dry matter content of potato pulp to (A) 10%, (B) 12%, (C) 15%, (D) 18%, and seal and stir.

[0062] (2) Cut off the air, respectively feed the potato pulp into a small spray dryer, set the inlet temperature to 180±1° C., and the outlet temperature to 90±1° C. to obtain the whole potato powder described in Examples 3-6.

[006...

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Abstract

The invention relates to microcapsule type potato whole powder and a preparation method and application thereof. The preparation method of the microcapsule type potato whole powder comprises the following steps of (1) pretreating potatoes to obtain potato pulp; and (2) performing instantaneous high-temperature heat treatment on the potato pulp so as to obtain the capsule type potato whole powder.According to the microcapsule type potato whole powder and the preparation method and application thereof disclosed by the invention, the potato pulp is subjected to high-temperature instantaneous drying through spray drying, so that based on maintaining original nutrient components of the potatoes, passivation of polyphenol oxidase and control on low gelatinizing degree of starch are performed atthe same time, and the difficulty of a conventional raw potato whole powder technique is solved.

Description

technical field [0001] The invention relates to a microencapsulated whole potato powder and a preparation method and application thereof, belonging to the technical field of food. Background technique [0002] Potatoes are rich in polyphenols. After mechanical damage, under the action of oxygen and polyphenol oxidase (PPO), polyphenols will be rapidly oxidized to form quinones and other oxidation products, making the color of potatoes darker. [0003] At present, there are mainly the following defects in the potato processing process: 1. The gelatinization degree of starch in the high-temperature enzyme-inactivated product is relatively high; 2. The color-protecting agent is used in a large amount in the processing of potato staple food, and there are food safety hazards; 3. The use of inert When the product is processed by the gas oxygen barrier technology, since PPO is not passivated, enzymatic browning will still occur during the use of the product; 4. The hardness of the...

Claims

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Application Information

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IPC IPC(8): A23L19/15A23P10/40
CPCA23L19/15A23P10/40
Inventor 张泓谭瑶瑶张春江
Owner 合肥中农科泓智营养健康有限公司
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