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A potato color-protecting agent and its preparation method and use method

A technology of color-protecting agent and potato, which is applied in the field of color protection, can solve the problems of drug residue, cumbersome operation and high cost, and achieve the effect of reducing the production of melanin

Active Publication Date: 2022-03-18
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical inhibition of browning technology has strong timeliness and obvious inhibition effect, but the operation is cumbersome and costly, and the use of chemical substances will bring drug residues and cause harm to the human body
Although the physical browning inhibition technology is safe and has no drug residues, the browning inhibition technology is far from meeting the required requirements in order to realize the industrialization of potato powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A potato color-protecting agent comprises the following components in parts by weight: 1 part of tapioca starch nanoparticles and 1 part of potato amylopectin nanoparticles.

[0031] A method for protecting the color of potatoes by using a color-protecting agent for potatoes, comprising the following steps,

[0032] S1. Select, wash, peel and cut the potatoes into volumes smaller than 5cm 3 The diced potatoes were immersed in water to obtain a diced potato solution, which was treated for 10 minutes under the conditions of an ultrasonic frequency of 10KHz, an ultrasonic power of 200W, and an ultrasonic temperature of 20°C;

[0033] S2. Add the color-protecting agent to the diced potato solution after ultrasonic treatment, the weight ratio of the color-protecting agent to the diced potato solution is 1:10, react at 30°C for 10min, then remove the diced potato and dehydrate it at 32 °C, vacuum-dry until the water content is 10%, pass through a 100-mesh sieve after crushin...

Embodiment 2

[0035] A potato color-protecting agent, comprising the following components in parts by weight: 1 part of tapioca starch nanoparticles and 3 parts of potato amylopectin nanoparticles.

[0036] A method for protecting the color of potatoes by using a color-protecting agent for potatoes, comprising the following steps,

[0037] S1. Select, wash, peel and cut the potatoes into volumes smaller than 5cm 3 The diced potatoes were immersed in water to obtain a diced potato solution, which was treated for 20 minutes under the conditions of an ultrasonic frequency of 10KHz, an ultrasonic power of 300W, and an ultrasonic temperature of 20°C;

[0038] S2. Add the color-protecting agent to the diced potato solution after ultrasonic treatment, the weight ratio of the color-protecting agent to the diced potato solution is 1.5:10, react at 30°C for 10min, then remove the diced potato and dehydrate it at 30 °C vacuum-drying until the moisture is 14%, crushed and passed through a 100-mesh sie...

Embodiment 3

[0040] A potato color-protecting agent comprises the following components in parts by weight: 1 part of tapioca starch nanoparticles and 2 parts of potato amylopectin nanoparticles.

[0041] A method for protecting the color of potatoes by using a color-protecting agent for potatoes, comprising the following steps,

[0042] S1. Select, wash, peel and cut the potatoes into volumes smaller than 5cm 3 The diced potatoes were immersed in water to obtain a diced potato solution, which was treated for 20 minutes under the conditions of an ultrasonic frequency of 30KHz, an ultrasonic power of 400W, and an ultrasonic temperature of 20°C;

[0043]S2. Add the color-protecting agent to the diced potato solution after ultrasonic treatment, the weight ratio of the color-protecting agent and the diced potato solution is 1:10, react at 50°C for 30min, then remove the diced potato and dehydrate it at 35 °C, vacuum-dry until the water content is 10%, pass through a 150-mesh sieve after crushi...

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PUM

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Abstract

The invention belongs to the field of color protection, in particular to a potato color protection agent, comprising the following components in parts by weight: 1-3 parts of tapioca starch nanoparticles and 1-3 parts of potato amylopectin nanoparticles. The beneficial effects of the invention are as follows: using the color-protecting method of the present invention to protect the color of the potato, the ultrasonic frequency is 10KHz, the ultrasonic power is 300w for 20min, and then the color-protecting agent is added for 10min, and the measured activity of polyphenol oxidase is: 440U / mg, the brightness value of raw powder is 90.45, the activity of polyphenol oxidase before color protection is 814U / mg, and the activity of polyphenol oxidase after color protection treatment is reduced by 45.94%, and the brightness value of raw powder is improved. up 67.12%.

Description

technical field [0001] The invention belongs to the field of color protection, and in particular relates to a potato color protection agent, a preparation method and a use method of the color protection agent. Background technique [0002] Potatoes mainly include sweet potatoes, potatoes, yams, taros, etc., and are the fourth largest food crops in the world after wheat, corn and rice. [0003] However, potato tissue contains polyphenol oxidase (PPO), which is easy to cause potato browning. During peeling, cutting and processing, potato cell tissue is broken, resulting in PPO contacting with polyphenol substrates to generate quinones. React with some amino acid groups of intracellular proteins to generate black browning substances, causing browning. [0004] At present, the color protection methods commonly used in the food industry mainly include chemical inhibition technology and physical inhibition technology. The chemical inhibition technology is based on soaking fresh-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/12A23L5/41A23L5/30
Inventor 杜先锋朱玉
Owner ANHUI AGRICULTURAL UNIVERSITY
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