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Preparing method of potato pulp dough and continuous processing device of potato pulp dough

A potato and dough technology, applied in dough mixers, structural components of mixing/kneading machinery, mixing/kneading with vertical installation tools, etc., can solve the problems of difficult molding, difficult storage, lack of solutions, etc. Product cost, browning prevention, labor saving effect

Inactive Publication Date: 2019-04-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the problems of easy browning and difficult preservation of potato pulp, there is still no effective solution to prepare potato staple food dough using potato pulp as raw material, and it is difficult to realize continuous preparation of potato pulp dough
[0003] The preparation of staple food dough with whole potato flour and other grain flours has problems such as high cost, high viscosity, and difficult molding; the preparation of staple food dough with mashed potatoes and other grain flours has problems such as uneven mixing and dispersion of materials and high viscosity; The staple food dough prepared from fresh potato pulp and other grain flour raw materials has the problems of easy browning and difficult preservation

Method used

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  • Preparing method of potato pulp dough and continuous processing device of potato pulp dough
  • Preparing method of potato pulp dough and continuous processing device of potato pulp dough

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Experimental program
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Effect test

Embodiment 1

[0038] The present embodiment provides a kind of preparation method of continuous processing potato pulp dough, adopts figure 1 Described device is specifically:

[0039] 1) Dice the potatoes, enter the mixing tank 5 through the feeder 1, close the stop valve 2 and the stop valve 8, open the stop valve 9, start the vacuum pump 4, and make the vacuum degree of the tank not higher than -0.09MP; and Start the cooling device 7 to keep the tank temperature at 10°C;

[0040] 2) Turn on the pulverizing agitator 3 and the high-speed shear homogenizing device 6. The high-speed shearing speed is 5000 rpm so that the diced potatoes in the tank are cyclically sheared and pulverized until they can pass through a 70-mesh sieve to obtain potato pulp;

[0041] 3) Close the vacuum pump 4 and the shut-off valve 9, open the shut-off valve 8, the power-on high-temperature instant enzyme-killing device 10 and the rapid plate cooler 11; , heating the potato pulp to 105°C within 1min and maintaini...

Embodiment 2

[0045] The present embodiment provides a kind of preparation method of continuous processing potato pulp dough, adopts figure 1 Described device is specifically:

[0046] 1) Dice the potatoes, enter the mixing tank 5 through the feeder 1, close the stop valve 2 and the stop valve 8, open the stop valve 9, start the vacuum pump 4, and make the vacuum degree of the tank not higher than -0.09MP; and Start the cooling device 7 to keep the tank temperature at 5°C;

[0047] 2) Turn on the pulverizing agitator 3 and the high-speed shear homogenizing device 6. The high-speed shearing speed is 15000 rpm so that the diced potatoes in the tank are cyclically sheared and pulverized until they can pass through a 120-mesh sieve to obtain potato pulp;

[0048] 3) Close the vacuum pump 4 and the shut-off valve 9, open the shut-off valve 8, the power-on high-temperature instant enzyme-killing device 10 and the rapid plate cooler 11; , heating the potato slurry to 135°C within 0.5min and mainta...

Embodiment 3

[0052] The present embodiment provides a kind of preparation method of continuous processing potato pulp dough, adopts figure 1 Described device is specifically:

[0053] 1) Dice the potatoes, enter the mixing tank 5 through the feeder 1, close the stop valve 2 and the stop valve 8, open the stop valve 9, start the vacuum pump 4, and make the vacuum degree of the tank not higher than -0.09MP; and Start the cooling device 7 to keep the tank temperature at 10°C;

[0054] 2) Turn on the pulverizing agitator 3 and the high-speed shear homogenizing device 6. The high-speed shearing speed is 8000 rpm so that the diced potatoes in the tank are cyclically sheared and pulverized until they can pass through an 80-mesh sieve to obtain potato pulp;

[0055] 3) Close the vacuum pump 4 and the shut-off valve 9, open the shut-off valve 8, the power-on high-temperature instant enzyme-killing device 10 and the rapid plate cooler 11; , heating the potato slurry to 115°C within 0.8min and main...

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Abstract

The invention relates to a preparing method of potato pulp dough and a continuous processing device of the potato pulp dough. The preparing method specifically includes the steps of dicing potatoes, placing potato dices in the environment with the vacuum degree not higher than -0.09 MP and the temperature of 0-10 DEG C, conducting high-speed cutting and homogenizing until cut pieces can pass through a 70-120-mesh sieve to obtain potato pulp, and conducting enzyme deactivation on the potato pulp, adding flour to be evenly mixed to obtain the potato dough. The preparing method is combined with the continuous processing device, the continuous preparing of the potato pulp dough can be realized; compared with existing mashed potato, no drying link is needed, the product cost is greatly reduced,labor is saved, and the whole-process automatic control is realized.

Description

technical field [0001] The invention relates to the preparation of dough, in particular to a method for preparing potato pulp dough and a device for continuous processing thereof. Background technique [0002] With the improvement of our country's living standards and the upgrading of consumption structure, residents' demand for nutritious and healthy staple foods continues to grow, and staple food products are increasingly diversified. Potato staple food, as a complete nutritional food, can make up for nutritional deficiencies such as lysine deficiency after being scientifically compounded with wheat, rice, and corn, and improve the nutritional value of traditional staple foods. At present, potatoes are mainly added to wheat flour and other grain raw materials in the form of whole potato flour, and also in the form of mashed potatoes to make different types of dough, which are used to make staple food products such as noodles and steamed buns to improve the nutritional valu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/15A23L7/10A21C1/02A21C1/14
CPCA21C1/02A21C1/1425A23L7/10A23L19/15
Inventor 胡宏海张泓刘倩楠张娜娜田芳刘伟谭瑶瑶张春江黄峰张良魏文松胡小佳徐芬
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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