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Method for dehydrating and drying potato residues

A potato dregs and drying technology, applied in the fields of bacteria, food science, food processing, etc. used in food preparation, can solve the problems of long processing cycle, easy spoilage, low dehydration efficiency, etc., and achieve low-cost dehydration and drying, inhibiting The effect of harmful bacteria growth and enrichment of nutritional value

Inactive Publication Date: 2019-03-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Among them, dehydration drying is to remove moisture from potato residues through mechanical compression, and then dry them with drying equipment. However, the mechanical compression used in this method has high energy consumption, low dehydration efficiency, and long drying time. Gelatinization of residual starch in potato residues affects product quality; chemical dehydration is to use dehydrating agents (such as magnesium oxide, zinc oxide or calcium chloride, etc.) to form intermolecular The combined area will form a gel, thereby reducing the hydrogen bonding ability of pectin and water molecules, and the bound water will become free water, so that the water will be released. Although this method has high dehydration efficiency, chemical reagents will cause safety and environmental problems. ; Enzyme treatment is to degrade the cytoskeleton and linking components in potato residues such as cellulose and pectin. The degradation of these components can significantly reduce the water holding capacity of potato residues. Studies have shown that adding pectinase to potato residues can significantly Reduce the water holding capacity of potato residues and improve the dehydration and drying efficiency of potato residues. However, the cost of enzyme treatment is relatively high, the treatment cycle is long, and it is easy to spoil during the treatment process

Method used

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  • Method for dehydrating and drying potato residues
  • Method for dehydrating and drying potato residues

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment 1: dual bacterial fermentation

[0054] Specific steps are as follows:

[0055] (1) Bacillus subtilis was inoculated into a 250mL Erlenmeyer flask equipped with 100mL nutrient broth medium, and the temperature was 37°C, and the rotation speed was 200rpm, and aerobic culture was carried out for 36h to obtain the Bacillus subtilis bacterium liquid;

[0056] (2) Inoculate Lactobacillus plantarum CCTCC M 2017138 into a 250mL Erlenmeyer flask containing 100mL MRS medium, and culture it aerobically at a temperature of 37°C and a rotation speed of 200rpm for 14h to obtain a Lactobacillus plantarum liquid;

[0057] (3) In the fresh potato residue, the concentration of the inoculum solution was 1.5×10 according to the inoculation amount of 2mL / 100g (bacteria liquid volume / potato residue mass). 9 CFU / mL, pectinase activity of 23.30U / mL of Bacillus subtilis bacteria liquid, mix evenly, pave and seal with a sealed bag or a closed fermentation tank, and anaerobically fer...

Embodiment 2

[0060] Embodiment 2: dual bacterial fermentation

[0061] Specific steps are as follows:

[0062] (1) Inoculate Bacillus megaterium into a 250mL Erlenmeyer flask equipped with 100mL of nutrient broth medium, and culture it aerobically at a temperature of 37°C and a rotation speed of 200rpm for 12h to obtain a Bacillus megaterium bacterium liquid;

[0063] (2) Inoculate Lactobacillus plantarum CCTCC M 2017138 into a 250mL Erlenmeyer flask containing 100mL MRS medium, and culture it aerobically at a temperature of 37°C and a rotation speed of 200rpm for 14h to obtain a Lactobacillus plantarum liquid;

[0064] (3) In the fresh potato residue, the concentration of the inoculum solution is 2.1×10 9 CFU / mL, pectinase activity of 21.27U / mL Bacillus megaterium bacteria liquid, mix evenly, pave and seal with a sealed bag or an airtight fermentation tank, anaerobic fermentation at 37°C for 36h, to obtain a fermentation sample ;

[0065] (4) In the fermentation sample, the concentrati...

Embodiment 3

[0067] Embodiment 3: dual bacterial fermentation

[0068] Specific steps are as follows:

[0069] (1) Inoculate Bacillus licheniformis into a 250mL Erlenmeyer flask equipped with 100mL nutrient broth medium, and culture it aerobically for 120h at a temperature of 37°C and a rotating speed of 200rpm to obtain a Bacillus licheniformis bacterium liquid;

[0070] (2) Inoculate Lactobacillus plantarum CGMCC No: 5494 into a 250mL Erlenmeyer flask containing 100mL of MRS medium, and culture it aerobically at a temperature of 37°C and a rotation speed of 200rpm for 14 hours to obtain a Lactobacillus plantarum liquid;

[0071] (3) In the fresh potato residue, the concentration of the inoculum solution is 2.3×10 9 CFU / mL, pectinase activity of 22.25U / mL Bacillus licheniformis bacteria liquid, mix evenly, pave and seal with a sealed bag or an airtight fermentation tank, and anaerobically ferment at 37°C for 120h to obtain a fermentation sample ;

[0072] (4) In the fermentation sample...

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Abstract

The present invention discloses a method for dehydrating and drying potato residues, and belongs to the technical fields of fermentation engineering and utilization of biomass resources. The method directly ferments potato residues by using pectinase-producing microorganisms, pectinase produced by the microorganisms is used to degrade pectin in the potato residues, and the water holding capacity of the potato residues is reduced. In addition, the method combines lactic acid bacterium treatment having a microorganism-inhibition function, can effectively prevent spoilage and deterioration, and thus achieves rapid and low-cost dehydration and drying of the potato residues.

Description

technical field [0001] The invention relates to a method for dehydrating and drying potato dregs, and belongs to the technical field of fermentation engineering and the technical field of biomass resource utilization. Background technique [0002] Potato (scientific name: Solanum tuberosum L.), an annual herb belonging to the family Solanaceae, with edible tubers, is the fourth most important food crop in the world, second only to wheat, rice and corn. Especially in China, the potato planting area is very wide, and the total output ranks first in the world. [0003] However, according to statistics, in the potato processing industry, nearly one million tons of potato waste residues are produced every year due to the processing of potato starch, and on average, about 6-7 tons of potato residues are produced for every ton of potato starch produced. [0004] Because the moisture content of these potato residues is as high as 90%, and the moisture is embedded in the remaining i...

Claims

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Application Information

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IPC IPC(8): A23K10/37A23K10/12
CPCA23K10/12A23K10/37A23V2400/231A23V2400/123A23V2400/113Y02P60/87
Inventor 程力顾正彪赵力瑶洪雁李兆丰李才明
Owner JIANGNAN UNIV
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