Processing technology for maximally utilizing maillard reaction of potatoes

Abstract

The invention relates to the technical field of food processing, in particular to a processing technology for maximizing utilization of potato Maillard reaction, which comprises the steps of potato pretreatment, Maillard reaction, by-product treatment and the like. According to the scheme, by accurately controlling the temperature and time of the reaction, efficient proceeding of the Maillard reaction is promoted, the potatoes form attractive golden yellow appearance and unique fragrance in the processing process, the sensory experience of food is enhanced, and the requirements of consumers for deliciousness and visual enjoyment are met. Meanwhile, the processing temperature is accurately controlled, so that more harmful byproducts can be effectively prevented from being generated in the Maillard reaction, and the food safety is ensured. In addition, various by-products of the Maillard reaction can be subjected to resource utilization, the reaction income is maximized, and the economic value of the reaction is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a processing technology for maximizing the use of Maillard reaction of potatoes. Background Art

[0002] Potatoes are a favorite food. They are not only high in nutritional value, rich in carbohydrates, dietary fiber, vitamins and minerals, but also have a variety of ways to eat, such as boiled, fried, baked, deep-fried or mashed. The versatility of potatoes makes them an indispensable part of many dishes, whether as a staple food or a side dish, they can add rich flavor to people's tables.

[0003] The Maillard reaction is a non-enzymatic browning reaction widely present in food processing, which can give food a unique color and flavor. Potatoes undergo a browning reaction under heating conditions due to the amino acids and reducing sugars they contain. This reaction not only gives potatoes a unique golden appearance and aroma, but also increases the flavor complexity of potatoes. The Maillard reaction of potatoes can enhance the flavor and color of food and increase consumers' appetite. However, excessive Maillard reaction may produce some substances that are not good for health, such as acrylamide, etc. Therefore, it is necessary to moderately control the heating conditions in food processing to balance flavor and safety. In addition, when potatoes are subjected to Maillard processing, a variety of by-products are produced. The prior art lacks a processing step for the corresponding by-products, resulting in unnecessary waste of resources. Summary of the invention

[0004] Compared with the above method, the present invention proposes a processing technology for maximizing the use of the Maillard reaction of potatoes, which improves the effect of the Maillard reaction and reduces the generation of harmful substances by standardizing the reaction conditions of the Maillard reaction. At the same time, the scheme can make resource utilization of the by-products of the Maillard reaction, maximize the reaction benefits, and improve the economic value of the reaction.

[0005] To achieve the purpose of the present invention, the technical solution provided by the present invention is as follows:

[0006] A processing technology for maximizing the Maillard reaction of potatoes comprises the following steps:

[0007] S1. Potato pretreatment

[0008] Wash the potatoes, peel them, and cut them into strips, soaking the cut potato strips; collect the potato skins for later use;

[0009] S2. Maillard reaction

[0010] The pretreated potato strips are heated to cause a Maillard reaction;

[0011] S3. Byproduct treatment

[0012] The steam in the process of Maillard reaction of potatoes is collected, and natural lemon juice or sugar cane juice is added to make a beverage after the steam is condensed; the potato residue after the Maillard reaction is completed is collected and compounded with the potato peel obtained in S1, and then fermented to make wine.

[0013] As an improvement, the heating treatment is a boiling treatment, the boiling temperature is 95-105°C, and the boiling time is 25-28 minutes.

[0014] As an improvement, the heating treatment is a steaming treatment, the temperature of the steamed potatoes is 110-115° C., and the time of the steamed potatoes is 15-18 minutes.

[0015] As an improvement, the heating treatment is a baking treatment, the baking treatment temperature is 150-200° C., and the baking time is 30-50 minutes.

[0016] As an improvement, during the soaking treatment, 3-5% sugar is added to the soaking liquid, and baking soda is used to adjust the pH of the soaking liquid to 7-8.

[0017] As an improvement, the sugar is selected from one or more of fructose, glucose or sucrose.

[0018] As an improvement, after the potato strips are soaked, a layer of oil is applied on the surface, and the oil is peanut oil or olive oil.

[0019] As an improvement, the steam in step S3 is condensed and then concentrated under reduced pressure at low temperature, and then natural lemon juice or sugar cane juice is added, mixed evenly, and then sterilized at low temperature to produce a beverage.

[0020] As an improvement, the process of fermenting wine using potato residue and potato peel in step S3 specifically includes the following steps:

[0021] S3-1. Raw material pretreatment

[0022] Put the potato peels into a grinder, add 0.2% sodium bisulfate, stir into a slurry, then add the potato residue after the Maillard reaction and stir and mix evenly;

[0023] S3-2. Saccharification

[0024] Add water to the raw material obtained in S1 and stir, adjust the pH to 6.5-7, add α-amylase and stir for 20-30 minutes, then cook at 60-70°C for 80-120 minutes, cool to 40-50°C, add 0.2-0.3% β-amylase and mix evenly, let stand at 40-50°C for 30-60 minutes; then cool to room temperature;

[0025] S3-3. Fermentation

[0026] Add yeast and ferment in the fermentation tank for 10-20 days;

[0027] S3-4. Filtration

[0028] After fermentation is complete, the beer liquid is filtered to obtain potato wine.

[0029] As an improvement, the weight ratio of potato residue to potato peel in step S3-1 is 1:1-3.

[0030] The advantages of the present invention are:

[0031] 1. The potato Maillard reaction processing technology of the present invention promotes the efficient progress of the Maillard reaction by precisely controlling the temperature and time of steaming and baking, so that the potatoes form an attractive golden appearance and a unique aroma during the processing, enhance the sensory experience of food, and meet the consumer's demand for deliciousness and visual enjoyment. At the same time, precise control of the processing temperature can effectively avoid the production of more harmful byproducts in the Maillard reaction, ensuring food safety.

[0032] 2. In the traditional potato processing process, by-products are often ignored, resulting in a waste of resources. The present invention maximizes the utilization of resources through an innovative by-product treatment method: the steam generated during the cooking process is collected and cooled, and mixed with natural lemon juice and sugarcane juice to make a beverage; the potato slag in the baking process and the potato skins generated in the pretreatment step are used for fermentation and winemaking. This method not only reduces the impact of waste on the environment, but also opens up new product lines and increases economic benefits.

[0033] 3. The present invention performs pretreatment on potatoes before the Maillard reaction. Soaking potatoes in sugar water can effectively increase the amount of aromatic compounds generated in the Maillard reaction and improve the aroma after the Maillard reaction. Applying oils rich in unsaturated fatty acids on the surface of potato strips can effectively increase the generation of aldehydes after the Maillard reaction, so that the reaction is accompanied by an additional fragrance. In addition, after the above treatment, the potato residue, a byproduct of the Maillard reaction, can be more suitable for brewing wine, so that the brewed wine has a more special flavor.

[0034] 4. While improving the flavor of potatoes, the present invention also focuses on the safety and health of food. By standardizing the conditions for controlling the Maillard reaction, harmful substances that may be produced at high temperatures are reduced. In addition, by adjusting the pH value of the potato strips, the process of the Maillard reaction can be optimized, ensuring that while improving the flavor, it will not have a negative impact on the health of consumers, satisfying the pursuit of healthy food by modern consumers. DETAILED DESCRIPTION

[0035] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments.

[0036] Example 1

[0037] This example discloses a processing technology for maximizing the use of the Maillard reaction of potatoes, comprising the following steps:

[0038] S1. Potato pretreatment

[0039] Wash the potatoes, peel them, and cut them into strips. Soak the potato strips in a 3% glucose solution. Use baking soda to adjust the pH value of the solution to 7-8 before soaking. The soaking time is 60-120 minutes. After soaking, apply a layer of olive oil film on the surface of the potato strips and collect the potato skins for later use.

[0040] S2. Maillard reaction

[0041] The pretreated potato strips are baked to cause Maillard reaction; the baking temperature is 150-200° C. and the baking time is 30-50 minutes.

[0042] S3. Byproduct treatment

[0043] The steam from the Maillard reaction of potatoes is collected, condensed and concentrated under low-temperature reduced pressure, and then natural lemon juice or sugarcane juice is added, mixed evenly and sterilized at low temperature to make a beverage.

[0044] The potato residue after the Maillard reaction is completed is collected and mixed with the potato peels obtained in S1, and then fermented to make wine.

[0045] The fermentation process of winemaking specifically includes the following steps:

[0046] S3-1. Raw material pretreatment

[0047] Put the potato peels into a grinder, add 0.2% sodium bisulfate, stir into a slurry, then add the potato residue after the Maillard reaction, stir and mix evenly; the weight ratio of the potato residue to the potato peels is 1:1-3.

[0048] S3-2. Saccharification

[0049] Add water to the raw material obtained in S1 and stir, adjust the pH to 6.5-7, add α-amylase and stir for 20-30 minutes, then cook at 60-70°C for 80-120 minutes, cool to 40-50°C, add 0.2-0.3% β-amylase and mix evenly, let stand at 40-50°C for 30-60 minutes; then cool to room temperature;

[0050] S3-3. Fermentation

[0051] Add yeast and ferment in the fermentation tank for 10-20 days;

[0052] S3-4. Filtration

[0053] After fermentation is complete, the beer liquid is filtered to obtain potato wine.

[0054] In this embodiment, during the pretreatment of potato strips, the sugar solution is used for soaking, which can effectively increase the carbon content in the potato strips, and can degrade the precursors of heterocyclic compounds during the Maillard reaction, thereby promoting the generation of aromatic compounds, thereby achieving the purpose of promoting the formation of potato aroma. At the same time, soaking in the sugar solution can also promote the flavor of the byproducts after the Maillard reaction when fermenting and making wine.

[0055] Potato peels are rich in minerals such as potassium, iron, zinc, etc. that are needed by the human body. They are also rich in vitamins, which can improve human immunity and have the effect of reducing swelling and relieving pain. After being processed and fermented, the odor of potato peels can be removed and the crude fiber components in the potato peels can be digested. This solution can not only enhance the aroma of the wine through the Maillard reaction, but also make the wine have certain health effects by mixing potato peels with potato slag after the Maillard reaction.

[0056] Comparative Example 1

[0057] The difference between this solution and Example 1 is that in the baking treatment stage S2, the baking temperature is 210-230°C. After baking, the potato strips are burnt black and have a burnt smell. The components are analyzed and found to contain high levels of acrylamide, heterocyclic amines and benzopyrene; the above components are highly carcinogenic and are not suitable for consumption.

[0058] Example 2

[0059] This example discloses a processing technology for maximizing the use of the Maillard reaction of potatoes, comprising the following steps:

[0060] S1. Potato pretreatment

[0061] Wash the potatoes, peel them, and cut them into strips. Soak the potato strips in a 5% sucrose solution. Use baking soda to adjust the pH value of the solution to 7-8 before soaking. The soaking time is 60-120 minutes. Collect the potato skins for later use.

[0062] S2. Maillard reaction

[0063] The pretreated potato strips are boiled in water to cause Maillard reaction. The boiling temperature is 95-105° C. and the boiling time is 25-28 minutes.

[0064] S3. Byproduct treatment

[0065] The steam from the Maillard reaction of potatoes is collected, condensed and concentrated under low-temperature reduced pressure, and then natural lemon juice or sugarcane juice is added, mixed evenly and sterilized at low temperature to make a beverage.

[0066] The potato residue after the Maillard reaction is completed is collected and mixed with the potato peels obtained in S1, and then fermented to make wine. The wine making method is the same as that in Example 1.

[0067] Example 3

[0068] This example discloses a processing technology for maximizing the use of the Maillard reaction of potatoes, comprising the following steps:

[0069] S1. Potato pretreatment

[0070] Wash the potatoes, peel them, and cut them into strips. Soak the potato strips in a 5% fructose solution. Use baking soda to adjust the pH value of the solution to 7-8 before soaking. The soaking time is 60-120 minutes. After soaking, apply a layer of peanut oil on the surface of the potato strips and collect the potato skins for later use.

[0071] S2. Maillard reaction

[0072] The pretreated potato strips are steamed to cause Maillard reaction, the temperature of the steamed potatoes is 110-115° C., and the time of the steamed potatoes is 15-18 minutes.

[0073] S3. Byproduct treatment

[0074] The steam from the Maillard reaction of potatoes is collected, condensed and concentrated under low-temperature reduced pressure, and then natural lemon juice or sugarcane juice is added, mixed evenly and sterilized at low temperature to make a beverage.

[0075] The potato residue after the Maillard reaction is completed is collected and mixed with the potato peels obtained in S1, and then fermented to make wine. The wine making method is the same as that in Example 1.

[0076] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A processing technology for maximizing the use of the Maillard reaction of potatoes, characterized in that: The steps include: S1. Potato pretreatment Wash the potatoes, peel them, and cut them into strips, soaking the cut potato strips; collect the potato skins for later use; S2. Maillard reaction The pretreated potato strips are heated to cause a Maillard reaction; S3. Byproduct treatment The steam in the process of Maillard reaction of potatoes is collected, and natural lemon juice or sugar cane juice is added to make a beverage after the steam is condensed; the potato residue after the Maillard reaction is completed is collected and compounded with the potato peel obtained in S1, and then fermented to make wine.

2. A processing technology for maximizing the Maillard reaction of potatoes according to claim 1, characterized in that: The heating treatment is a boiling treatment, the boiling temperature is 95-105° C., and the boiling time is 25-28 minutes.

3. A processing technology for maximizing the Maillard reaction of potatoes according to claim 1, characterized in that: The heating treatment is steaming treatment, the temperature of the steamed potatoes is 110-115° C., and the time of the steamed potatoes is 15-18 minutes.

4. A processing technology for maximizing the Maillard reaction of potatoes according to claim 1, characterized in that: The heating treatment is a baking treatment, the baking temperature is 150-200° C., and the baking time is 30-50 minutes.

5. A processing technology for maximizing the Maillard reaction of potatoes according to claim 1, characterized in that: During the soaking treatment, 3-5% sugar is added to the soaking liquid, and baking soda is used to adjust the pH value of the soaking liquid to 7-8.

6. A processing technology for maximizing the Maillard reaction of potatoes according to claim 5, characterized in that: The sugar is selected from one or more of fructose, glucose or sucrose.

7. A processing technology for maximizing the Maillard reaction of potatoes according to claim 1, characterized in that: After the potato strips are soaked, a layer of oil is applied on the surface, and the oil is peanut oil or olive oil.

8. A processing technology for maximizing the Maillard reaction of potatoes according to claim 1, characterized in that: In step S3, the steam is condensed and concentrated under reduced pressure at low temperature, and then natural lemon juice or sugar cane juice is added, mixed evenly, and then sterilized at low temperature to prepare a beverage.

9. A processing technology for maximizing the Maillard reaction of potatoes according to claim 6, characterized in that: The process of fermenting wine with potato residue and potato peel in step S3 specifically comprises the following steps: S3-1. Raw material pretreatment Put the potato peels into a grinder, add 0.2% sodium bisulfate, stir into a slurry, then add the potato residue after the Maillard reaction and stir and mix evenly; S3-2. Saccharification Add water to the raw material obtained in S1 and stir, adjust the pH to 6.5-7, add α-amylase and stir for 20-30 minutes, then cook at 60-70°C for 80-120 minutes, cool to 40-50°C, add 0.2-0.3% β-amylase and mix evenly, let stand at 40-50°C for 30-60 minutes; then cool to room temperature; S3-3. Fermentation Add yeast and ferment in the fermentation tank for 10-20 days; S3-4. Filtration After fermentation is complete, the beer liquid is filtered to obtain potato wine.

10. A processing technology for maximizing the Maillard reaction of potatoes according to claim 9, characterized in that: In the step S3-1, the weight ratio of potato residue to potato peel is 1:1-3.