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Method for eliminating fishy smell and enhancing aroma of potato processing juice

A potato and juice technology, applied in food science and other directions, can solve problems such as unpleasant earthy smell, large pollution control cost, restrict the development of liquid beverage products, etc., and achieve the effect of improving juice flavor

Active Publication Date: 2018-12-28
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potato juice contains nutrients such as carbohydrates and free amino acids. Direct discharge will cause environmental pollution and waste of resources. If it is reprocessed and utilized, it can solve the environmental protection problems caused by the juice, improve resource utilization, and increase the added value of the industrial chain. However, the juice contains an unacceptable unpleasant earthy smell, which greatly limits the development of related liquid beverage products
If the juice cannot be well resourced and reprocessed, the enterprises that process and produce potatoes must bear a large cost of juice pollution control, and lose the cost advantage of the processing technology, and thus cannot be well popularized and applied.
[0003] At present, there is no research on the pretreatment and reprocessing of potato processing juice at home and abroad.

Method used

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  • Method for eliminating fishy smell and enhancing aroma of potato processing juice
  • Method for eliminating fishy smell and enhancing aroma of potato processing juice
  • Method for eliminating fishy smell and enhancing aroma of potato processing juice

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Preparation of Example 1 Sample (Potato Flour Processing Juice)

[0024] Wash and peel fresh potatoes, cut them into potato chips with a thickness of about 2 mm, steam them for 10 minutes, cool to room temperature, freeze them at -20°C for 24 hours, and thaw them naturally. The slices are loaded into the filter cloth (200 mesh) of the three-legged upper discharge centrifuge, centrifuged at 2500r / min for 10min, and the centrifuged juice is collected, which is the potato whole powder processing juice.

[0025] The potato varieties selected in this process are Qingshu No. 9, Heijingang and Qingshu 168, and then the resulting juices are respectively subjected to deodorization and aroma enhancement treatment, that is, enzymatic treatment. The specific process is as follows:

Embodiment 2

[0026] Embodiment 2 carries out the enzymolysis treatment of pectinase and amylase to sample

[0027] Take 100mL of centrifuged juice, adjust its pH to 3.5, add 0.5% pectinase by weight of the juice, enzymatically hydrolyze it at 40°C for 5 hours, then adjust the pH of the juice to 4.5, continue to add α-amylase and γ-amylase according to Amylase mixed with a mass ratio of 3:1, the total amount of amylase added is 0.8% of the weight of the juice, and the enzyme is hydrolyzed at 75° C. for 5 hours.

Embodiment 3

[0028] Embodiment 3 carries out the enzymolysis treatment of pectinase and amylase to sample

[0029] Take 100mL of centrifuged juice, adjust its pH to 3, add 0.3% pectinase by weight of the juice, enzymolyze it at 35°C for 6 hours, then adjust the pH of the juice to 4, continue to add α-amylase and γ-amylase according to Amylase mixed with a mass ratio of 2:0.8, the total amount of amylase added is 0.6% by weight of the juice, and the enzyme is hydrolyzed at 70° C. for 6 hours.

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Abstract

The invention discloses a method for eliminating fishy smell and enhancing aroma of potato processing juice. The method comprises the following steps: adjusting pH of the potato processing juice to 3-4, then adding pectinase, performing enzymolysis for 4-6 hours at 35-45 DEG C, adjusting pH of the juice to 4-6, continuously adding amylase, and performing enzymolysis for 4-6 hours at 70-80 DEG C. With application of the method, hydrolysis efficiency of starch can be effectively improved, so that a large amount of reducing sugar is generated, a large amount of reducing sugar and free amino acidsin the juice are subjected to Maillard reaction, and accordingly, various aroma-producing flavor substances are produced, and flavor of the juice is improved; besides, key compounds which can bring fishy smell of the juice are effectively removed, and flavor acceptance of the juice is improved as a whole.

Description

technical field [0001] The technical field of agricultural product processing of the present invention particularly relates to a method for removing fishy smell and increasing flavor of potato processed juice. Background technique [0002] Potatoes are high-yielding, resistant to barrenness, and have wide adaptability. They are rich in carbohydrates, protein, dietary fiber, minerals, vitamins and other nutrients needed by the human body. ". The processing of potatoes generally retains most of the nutrients except the potato skin, and a large amount of juice will be produced during the processing of potatoes. Potato juice contains nutrients such as carbohydrates and free amino acids. Direct discharge will cause environmental pollution and waste of resources. If it is reprocessed and utilized, it can solve the environmental protection problems caused by the juice, improve resource utilization, and increase the added value of the industrial chain. However, the juice contains ...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L19/12
CPCA23L5/25A23L19/12
Inventor 申光辉刘海娜张丽丹陈安均张志清黎杉珊吴贺君刘兴艳罗擎英敖晓琳张清罗松明
Owner SICHUAN AGRI UNIV