Production and processing method of potato Rs3 resistant raw whole flour

Abstract

The invention discloses a production and processing method of potato Rs3 resistant whole flour, which comprises the following steps: 1) raw material selection: selecting fresh and hard potatoes without internal and external defects, and removing sprouted, greened and mildewed potatoes; (2) impurity removal and cleaning: performing stone removal, cleaning and mud removal treatment on the selected horse bells for later use; 3) peeling and slicing: peeling the cleaned potatoes, and cutting the peeled potatoes into slices of 6-8 mm; 4) adding enzyme for fermentation: putting the slices into a fermentation container, taking starch bio-enzyme according to the proportion of one ten thousandth of the weight of the selected potatoes, adding the starch bio-enzyme into the fermentation container, performing low-temperature repeated fermentation and enzymolysis for 3-4 hours, and filtering to obtain a taupe enzymolysis mixture; 5) performing low-temperature drying: performing low-temperature drying on the enzymolysis mixture, and stopping drying when the moisture content is lower than 15% to obtain a dried substance; 6) crushing and screening: crushing and screening the dried material to obtain raw potato whole powder; and 7) packaging and warehousing: packaging and warehousing the obtained potato raw whole powder to obtain a finished product.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically refers to a production and processing method of potato Rs3 resistant whole powder. Background Art

[0002] Potatoes are rich in nutrients, including carbohydrates, proteins, various vitamins, minerals, and various essential amino acids for the human body, and are known as the "underground apples". Potatoes not only have high nutritional value but also have certain medicinal value. Potatoes have the effects of regulating the stomach, strengthening the spleen, and replenishing qi, and can prevent and treat gastric and duodenal ulcers and constipation due to physical weakness. Due to the superior characteristics of potatoes, both developed and developing countries attach great importance to the production, processing, and research of potatoes;

[0003] Potatoes contain a large amount of resistant starch. Resistant starch, also known as anti - enzymatically hydrolyzed starch and indigestible starch, cannot be enzymatically hydrolyzed in the small intestine but can ferment with volatile fatty acids in the colon of the human gastrointestinal tract. Resistant starch exists in some natural foods. For example, potatoes, bananas, rice, etc. all contain resistant starch. In particular, corn starch with high amylose content contains up to 60% resistant starch. This kind of starch is more difficult to degrade than other starches, is digested slowly in the body, and is absorbed and enters the blood more slowly. Its properties are similar to soluble fiber and have a certain weight - loss effect, and have begun to be favored by beauty - loving people in recent years;

[0004] In short, resistant starch has the following advantages:

[0005] 1) Resistant starch can resist enzymatic decomposition, releases glucose slowly in the body, has a low insulin response, can control blood sugar balance, reduce hunger, and is especially suitable for diabetic patients to eat;

[0006] 2) Resistant starch has the function of soluble dietary fiber. After eating, it can increase the amount of defecation, reduce constipation, and reduce the risk of colon cancer;

[0007] 3) Resistant starch can reduce the amount of blood cholesterol and triglycerides. Because the amount of cholesterol and triglycerides in the excreta increases after eating resistant starch, it has a certain weight - loss effect

[0008] Fine - granular, flaky or powdery products obtained from fresh potatoes through sorting, cleaning, peeling, slicing, steaming, adjustment, dehydration, and drying are collectively called potato whole powder. At present, in actual production, traditional potato whole powder is mainly produced in two types: potato granule whole powder and potato flake whole powder, and they are also the most widely used;

[0009] However, traditional potato flakes require a series of processes such as steaming and mashing, which are cumbersome; moreover, traditional potato flakes are produced by hot air drying process or drum drying process, so the relatively high production cost is also one of the important factors restricting the development and promotion of potato staple food products, and the obtained flakes are cooked flakes, which cannot well retain the natural flavor and inherent nutritional value of potatoes. Summary of the Invention

[0010] The technical problem to be solved by the present invention is to overcome the above-mentioned technical defects and provide a production and processing method for raw potato Rs3-resistant whole powder.

[0011] To solve the above technical problem, the technical solution provided by the present invention is a production and processing method for raw potato Rs3-resistant whole powder, including the following steps:

[0012] Step 1) Raw material selection: Select fresh, firm potatoes without internal and external defects, and remove germinated, greened and mildewed potatoes;

[0013] Step 2) Impurity removal and cleaning: Remove stones, clean and remove mud from the selected potatoes, and set aside;

[0014] Step 3) Peeling and slicing: Peel the washed potatoes and cut them into thin slices with a thickness of 6 mm - 8 mm;

[0015] Step 4) Enzyme addition and fermentation: Put the thin slices into a fermentation container, take starch bio-enzyme according to one ten-thousandth of the weight of the selected potatoes, add it to the fermentation container, ferment repeatedly at low temperature, enzymatically hydrolyze for 3 - 4 h, and filter to obtain a grayish-brown enzymatically hydrolyzed mixture;

[0016] Step 5) Low-temperature drying: Carry out low-temperature drying on the enzymatically hydrolyzed mixture, stop drying when the moisture content is lower than 15%, and obtain a dried product;

[0017] Step 6) Crushing and screening: Crush and screen the dried product to obtain potato whole powder;

[0018] Step 7) Packing and warehousing: Package the obtained potato whole powder, store it in a warehouse, and obtain the finished product.

[0019] Further, the low-temperature fermentation in step 4 is controlled at -15°C.

[0020] Further, the drying temperature in step 5 is controlled at 50°C.

[0021] The advantages of the present invention compared with the prior art are as follows: The production method of potato raw whole powder provided by the present invention has simple and efficient processes. The obtained potato whole powder is Rs3 resistant raw whole powder, which retains the original components and nutritional components of potatoes, and to a large extent retains the content of resistant starch (Rs3) in potatoes, without changing the original gluten and viscosity. The present invention reduces the production cost, is easy for large-scale industrial production, has stable product quality, and improves the prospect of market-oriented production. Specific Embodiments

[0022] The following further elaborates on a production and processing method of a potato Rs3 resistant raw whole powder of the present invention in conjunction with the embodiments.

[0023] Example 1

[0024] A production and processing method of a potato Rs3 resistant raw whole powder includes the following steps:

[0025] Step 1) Raw material selection: Select fresh, firm potatoes without internal or external defects, and remove germinated, greened, and mildewed potatoes.

[0026] Step 2) Impurity removal and cleaning: Perform stone removal, cleaning, and mud removal on the selected potatoes, and set aside for later use.

[0027] Step 3) Peeling and slicing: Peel the cleaned potatoes and cut them into 6 mm thick slices.

[0028] Step 4) Enzyme addition and fermentation: Put the slices into a fermentation container, take starch bio-enzyme according to one ten-thousandth of the weight of the selected potatoes, add it to the fermentation container, ferment repeatedly at low temperature for 3 h, and filter to obtain a grayish-brown enzymolysis mixture.

[0029] Among them, the low-temperature fermentation controls the temperature at -15°C.

[0030] Step 5) Low-temperature drying: Perform low-temperature drying on the enzymolysis mixture, and stop drying when the moisture content is lower than 15% to obtain a dried product.

[0031] Among them, the drying temperature is controlled at 50°C.

[0032] Step 6) Crushing and screening: Crush and screen the dried product to obtain potato raw whole powder.

[0033] Among them, screening can be divided into different grades of potato raw whole powder according to different mesh numbers of the filter screen.

[0034] Step 7) Packing and warehousing: Package the obtained potato raw whole powder and store it in the warehouse to obtain the finished product.

[0035] Example 2

[0036] A production and processing method for potato Rs3 resistant whole powder, comprising the following steps:

[0037] Step 1) Raw material selection: Select fresh, firm potatoes without internal or external defects, and remove germinated, greened, and mildewed potatoes;

[0038] Step 2) Impurity removal and cleaning: Remove stones, clean, and remove mud from the selected potatoes, and set aside;

[0039] Step 3) Peeling and slicing: Peel the cleaned potatoes and cut them into 8 mm thick slices;

[0040] Step 4) Enzyme addition and fermentation: Put the slices into a fermentation container, take starch bio-enzyme according to one ten-thousandth of the weight of the selected potatoes, add it to the fermentation container, ferment repeatedly at low temperature for 4 h, and filter to obtain a grayish-brown enzymolysis mixture;

[0041] Among them, the low-temperature fermentation controls the temperature at -15°C;

[0042] Step 5) Low-temperature drying: Dry the enzymolysis mixture at low temperature, and stop drying when the moisture content is lower than 15%, to obtain a dried product;

[0043] Among them, the drying temperature is controlled at 50°C;

[0044] Step 6) Crushing and screening: Crush and screen the dried product to obtain potato whole powder;

[0045] Among them, screening can be divided into different grades of potato whole powder according to different mesh numbers of the filter screen;

[0046] Step 7) Packing and warehousing: Package the obtained potato whole powder and store it in the warehouse to obtain the finished product.

[0047] Potatoes contain a large amount of resistant starch, which is more difficult to degrade than other starches, digests slowly in the body, and is absorbed and enters the blood more slowly. Its properties are similar to soluble fiber and have a certain weight loss effect;

[0048] The production method of potato whole powder provided by the present invention has simple and efficient processes. The processed potato whole powder is Rs3 resistant whole powder, retaining the original components and nutritional components of potatoes, retaining a large amount of the content of resistant starch (RS3) in potatoes to a large extent, and not changing the original toughness and viscosity; the present invention reduces the production cost, is easy for large-scale industrial production, has stable product quality, and improves the market production prospect.

[0049] The above description of the present invention and its embodiments is not restrictive. Generally speaking, if those of ordinary skill in the art are inspired by it and, without departing from the gist of the present invention, design similar structural forms and embodiments to this technical solution without creative efforts, they shall fall within the protection scope of the present invention.

Claims

1. A production and processing method of potato Rs3 resistant whole powder, characterized in that, It includes the following steps: Step 1) Raw material selection: Select fresh, firm potatoes without internal or external defects, and remove germinated, green, and mildewed potatoes; Step 2) Impurity removal and cleaning: Remove stones, clean, and de-sludge the selected potatoes, and set aside; Step 3) Peeling and slicing: Peel the cleaned potatoes and cut them into thin slices of 6 mm - 8 mm; Step 4) Enzyme addition and fermentation: Put the thin slices into a fermentation container, take starch bio-enzyme according to one ten-thousandth of the weight of the selected potatoes, add it to the fermentation container, ferment repeatedly at low temperature, enzymatically hydrolyze for 3 - 4 h, and filter to obtain a grayish-brown enzymatically hydrolyzed mixture; Step 5) Low-temperature drying: Dry the enzymatically hydrolyzed mixture at low temperature. Stop drying when the moisture content is lower than 15%, and obtain a dried product; Step 6) Crushing and sieving: Crush and sieve the dried product to obtain raw potato whole powder; Step 7) Packing and warehousing: Package the obtained raw potato whole powder, store it in the warehouse, and obtain the finished product.

2. The production and processing method of a kind of potato Rs3 resistant whole powder according to claim 1, characterized in that: In step 4, the low-temperature fermentation temperature is controlled at -15°C.

3. The production and processing method of a potato Rs3-resistant whole powder according to claim 1, characterized in that: In step 5, the drying temperature is controlled at 50°C.