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

AI Technical Summary

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.

Method used

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

Examples

Experimental program
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Example Embodiment

[0053] Example 1: Two-bacterium fermentation

[0054] Specific steps are as follows:

[0055] (1) Inoculate Bacillus subtilis into a 250 mL Erlenmeyer flask containing 100 mL nutrient broth culture medium, and aerobic culture for 36 hours at a temperature of 37°C and a rotation speed of 200 rpm to obtain a Bacillus subtilis broth;

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

[0057] (3) Inoculate the fresh potato residue according to the inoculation volume of 2mL / 100g (the volume of the bacteria liquid / the mass of the potato residue), and the concentration of the bacteria solution is 1.5×10 9 CFU / mL, pectinase activity 23.30U / mL of Bacillus subtilis, mix evenly, spread it flat and seal it in a sealed bag or airtight fermentor, and anaerobic fermentation at 37℃ for 96h to obta...

Example Embodiment

[0060] Example 2: Two-bacterium fermentation

[0061] Specific steps are as follows:

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

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

[0064] (3) Inoculate the fresh potato residue according to the inoculation volume of 2mL / 100g (the volume of the bacteria liquid / the mass of the potato residue), and the concentration of the bacteria solution is 2.1×10 9 CFU / mL, pectinase activity of Bacillus megaterium is 21.27U / mL, mix evenly, spread it flat and seal it in a sealed bag or a closed fermenter, and anaerobic fermentation at 37℃ for 36h to ...

Example Embodiment

[0067] Example 3: Two-bacterium fermentation

[0068] Specific steps are as follows:

[0069] (1) Inoculate Bacillus licheniformis into a 250mL Erlenmeyer flask containing 100mL nutrient broth medium, and aerobic culture for 120h at a temperature of 37°C and a rotation speed of 200rpm to obtain a Bacillus licheniformis broth;

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

[0071] (3) Inoculate the fresh potato residue according to the inoculation volume of 10mL / 100g (the volume of the bacteria liquid / the mass of the potato residue), and the concentration of the bacteria solution is 2.3×10 9 CFU / mL, pectinase activity 22.25U / mL of Bacillus licheniformis, mix evenly, spread it flat and seal it in a sealed bag or airtight fermentor, and anaerobic fermentation at 37℃ for 120h to obt...

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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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