Pure potato stock solution preparation method based on biological enzymolysis technology

Abstract

The invention discloses a preparation method of a pure potato stock solution based on a biological enzymolysis technology. The preparation method comprises the following preparation steps in sequence: pretreating raw materials, crushing and pulping, performing segmented enzymolysis, inactivating and separating, and concentrating and sterilizing to obtain the pure potato stock solution. According to the method, high-efficiency extraction and activity retention are realized through segmented temperature-controlled enzymolysis of the compound enzyme, and the product has high nutritional value and industrial applicability. Under the synergistic effect of compound enzymes, the cell wall breaking rate is greater than or equal to 95%, the starch hydrolysis degree reaches 80%, and the retention rate of active ingredients (such as solanine and polyphenol) is increased by 30%; no chemical solvent is left, and the enzymatic hydrolysate is natural micromolecular sugar and amino acid and can be directly used for food or skin care products; the normal-temperature storage life of a low-viscosity liquid system reaches 12 months, and layering or precipitation is avoided; the cost advantage is that the enzyme preparation can be recycled, and the comprehensive energy consumption is reduced by 40%.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food and biotechnology, in particular to a method for preparing pure potato stock solution by efficiently extracting active components of potatoes using biological enzymatic hydrolysis technology, which is suitable for cosmetic, health care and food industries. BACKGROUND

[0002] Traditional potato extraction methods mostly use high-temperature cooking or chemical acid hydrolysis process, which has the following defects: 1. Active component destruction: high temperature leads to excessive gelatinization of starch, degradation of vitamins and polyphenols; 2. Chemical residue risk: acid hydrolysis method is prone to residual inorganic acid, affecting product safety; 3. Low extraction efficiency: physical pressing method is not sufficient for cell wall damage, and the effective component release rate is insufficient.

[0003] Bioenzymatic method can be targeted to decompose potato cell wall and starch structure, but the existing technology lacks optimization of enzyme selection, ratio and process parameters, resulting in poor product stability or high cost. The existing technology rarely solves this problem; Patent No. CN106722527A: A potato powder production process, comprising the following steps: selecting unrotten, unrotten and moldy potatoes, washing and peeling; peel the peeled potatoes and cut them into cubes; steam the cut potatoes to soften, and sterilize at the same time, which can be high temperature or ultraviolet; The softened potatoes are made into potato slurry with a water content of 30%-60% by a pulper; Add pectinase and cellulase to the potato slurry and hydrolyze for 25 minutes; The material after the first enzymatic hydrolysis is homogenized, and the material that has not been treated by the first enzymatic hydrolysis is removed, then high-efficiency liquefied pectinase is added, and then sprayed, dried and packaged. The problem solved is the poor flowability of potato slurry. Li Zihong published a paper in the Journal of Food Science and Technology in July 2022, Vol. 40, No. 4, titled "Effect of Pectinase Enzymatic Pretreatment on Drying Characteristics of Potato Puree and Processing Characteristics of Powder": The peeled potatoes were cut into 2mm thick slices, immersed in color protection liquid (0.08% sulfurous acid, 0.5% citric acid and 0.05% ascorbic acid), and color protected for 10min. The color-protected potato slices were slightly drained, put into a food processor and broken for 20s, the puree was collected, the pH value was adjusted to 3.5 with 0.5mol / L citric acid, and 5mL enzyme activity unit was added. 2 million U / mL pectinase solution, sealed and placed in a 45℃ water bath for enzymolysis for 60, 120 and 180min. After enzymolysis, immediately cool, transfer the sample to a 200 mesh nylon fiber filter bag, centrifuge with a three-legged upper discharge centrifuge for 2min, evenly spread the potato puree in the filter bag on a enamel tray, and dry at 50℃ with hot air until the dry basis moisture content is 10%, pass through a 100 mesh test sieve, and prepare 60min enzymolysis pretreated powder (PNPF60), 120min enzymolysis pretreated powder (PNPF120) and 180min enzymolysis pretreated powder (PNPF180). The problem solved is how to shorten the drying time of raw materials such as potatoes. SUMMARY

[0004] The purpose of the present application is to overcome the defects in the prior art, and to provide a pure potato raw liquid preparation method based on bioenzymatic technology, which optimizes the enzymatic process, maximizes the retention of active ingredients, and improves the extraction rate and product stability.

[0005] To achieve the above purpose, the technical scheme of the present application is to design a pure potato raw liquid preparation method based on bioenzymatic technology, comprising the following preparation steps in sequence: raw material pretreatment, crushing and pulping, segmented enzymolysis, inactivation and separation, and concentration and sterilization to obtain pure potato raw liquid.

[0006] Further technical solutions are that the raw material is fresh potato with starch content of 15-25% and moisture content of 70-80%; the pretreatment process of the raw material is that the potato is cleaned, peeled and cut into 3-5 mm slices, and then soaked in 0.1% ascorbic acid solution for color protection.

[0007] Further technical solutions are that the crushing and beating process is that pure water is added to the pretreated raw material according to a material-to-liquid ratio of 1:3-1:5, and the slurry is homogenized by a colloid mill to a particle size of ≤50 μm.

[0008] Further technical solutions are that the segmented enzymatic hydrolysis process is as follows: First stage: cellulase and pectinase are added to the slurry at 45-50°C, the pH of the enzymatic hydrolysis solution is maintained at 4.5-5.0, and the enzymatic hydrolysis is stirred for 1-2 hours; Second stage: the temperature is raised to 55-60°C, α-amylase is added, the pH of the enzymatic hydrolysis solution is maintained at 5.5-6.0, and the enzymatic hydrolysis is continued for 1-2 hours. The segmented enzymatic hydrolysis process uses a constant-temperature stirred tank.

[0009] Further technical solutions are that the inactivation and separation process is that the enzymatic hydrolysis solution is heated at 90°C for 10 minutes to inactivate the enzymes, and the residue is removed by centrifugation at a speed of 3000-5000 rpm to obtain the primary extract. A centrifuge is used to remove the residue.

[0010] Further technical solutions are that the concentration and sterilization process is that the primary extract is vacuum concentrated to a solid content of 10-15%, filtered through a 0.22 μm membrane to remove bacteria, and then filled to obtain the pure potato stock solution. A vacuum concentrator is used to vacuum concentrate the primary extract.

[0011] Further technical solutions are that the cellulase, pectinase and α-amylase in the segmented enzymatic hydrolysis process are used as a complex enzyme preparation; the amount of the complex enzyme preparation accounts for 0.05%-0.3% of the mass of the potato raw material; the cellulase accounts for 30-50%, the pectinase accounts for 20-40%, and the α-amylase accounts for 10-30%; a pH adjuster is used to adjust the pH of the enzymatic hydrolysis solution in the segmented enzymatic hydrolysis process, and the amount of the pH adjuster accounts for 0.1%-0.5% of the mass of the raw material; the pH adjuster is citric acid or sodium citrate.

[0012] Further technical solutions are that after the concentration and sterilization process, a process of adding a preservative can be further provided: potassium sorbate is added to the potato stock solution, and the amount accounts for 0-0.05% of the final product.

[0013] The advantages and beneficial effects of the present application are: 1. High efficiency extraction: the synergistic effect of complex enzymes, the cell wall breaking rate is greater than or equal to 95%, the starch hydrolysis degree is 80%, and the retention rate of active ingredients (such as solanine, vitamin C, and polyphenol) is increased by 30% (the retention rate of solanine in traditional acid hydrolysis is generally 60%, the retention rate of vitamin C is generally 25%, and the retention rate of polyphenol is generally 50%; the cell wall breaking rate is generally 80%, and the starch hydrolysis degree is generally 40%); 2. Green and safe: no chemical solvent residue, and the enzymatic product is natural small molecule sugar and amino acid, which can be directly used in food or skin care products; 3. Good stability: the low viscosity liquid system can be stored for 12 months at room temperature without stratification or precipitation; 4. Cost advantage: enzyme preparation can be recycled, and the comprehensive energy consumption is reduced by 40%. BRIEF DESCRIPTION OF DRAWINGS

[0014] Figure 1 is a process flow chart of a pure potato raw liquid preparation method based on a biological enzymatic hydrolysis technology; Figure 2 is a comparison chart of active ingredients of the traditional acid hydrolysis method and the present application; DETAILED DESCRIPTION

[0015] The specific embodiments of the present application will be further described below in combination with examples. The following examples are only used to more clearly illustrate the technical solutions of the present application, and cannot be used to limit the protection scope of the present application.

[0016] The present application is a pure potato raw liquid preparation method based on a biological enzymatic hydrolysis technology, and the process flow chart is as shown in Figure 1 .

[0017] Example 1: 1 kg of potato slices is taken, 3 L of water is added for pulping, 0.2% of complex enzymes (cellulase 40%, pectinase 30%, and alpha-amylase 30%) is added, and the pH is adjusted to 5.0. After 1.5 hours of enzymolysis at 50°C, the temperature is increased to 55°C for continuous enzymolysis for 1 hour, and then the raw liquid is obtained by centrifugation after inactivation, the solid content is 12.8%, and the polysaccharide yield is 92%.

[0018] Example 2: The difference from example 1 is only in the adjustment of enzyme ratio (cellulase 50%, pectinase 25%, and amylase 25%), the viscosity of the final product is reduced by 35%, and it is more suitable for spray drying to prepare powder.

[0019] The data of the present application is based on example 1 (polysaccharide yield 92%, active ingredient retention rate increased by 30%).

[0020] As Figure 1As shown, the application significantly improves the extraction efficiency by the segmented enzymatic hydrolysis process, dynamically adjusting the temperature and pH in the range of 45-60℃.

[0021] Figure 2 The comparison shows that, compared with the traditional acid hydrolysis method, the polyphenol retention rate of the enzymatic hydrolysis technology of the application is increased by 30%, and there is no chemical residue risk.

[0022] The above only describes the preferred embodiments of the application, and it should be pointed out that for ordinary skilled persons in the art, without departing from the technical principles of the application, a number of improvements and refinements can be made, which should also be considered as the protection scope of the application.

Claims

1. A method for preparing pure potato stock solution based on biological enzymatic hydrolysis technology, characterized in that: The method comprises the following preparation steps which are carried out in sequence: raw material pretreatment, crushing and pulping, segmented enzymolysis, inactivation and separation, and concentration and sterilization to obtain pure potato stock solution.

2. The method for preparing pure potato stock solution based on biological enzymatic hydrolysis technology according to claim 1, wherein: The raw materials are fresh potatoes with a starch content of 15-25% and a moisture content of 70-80%. The raw material pretreatment process comprises the following steps: washing and peeling the potatoes, cutting them into 3-5 mm thin slices, and soaking them in a 0.1% ascorbic acid solution to protect the color.

3. The method for preparing pure potato stock solution based on biological enzymatic hydrolysis technology according to claim 2, wherein: The crushing and beating process is as follows: adding pure water to the pretreated raw material at a material-liquid ratio of 1:3-1:5, and homogenizing with a colloid mill until the slurry particle size is ≤50 μm.

4. The method for preparing pure potato stock solution based on biological enzymatic hydrolysis technology according to claim 3, wherein: The segmented enzymatic hydrolysis process is as follows: The first stage: add cellulase and pectinase to the slurry at 45-50℃, maintain the pH of the hydrolyzate between 4.5-5.0, and stir the hydrolysis for 1-2 hours; The second stage: raise the temperature to 55-60℃, add α-amylase, maintain the pH of the hydrolyzate at 5.5-6.0, and continue enzymatic hydrolysis for 1-2 hours.

5. The method for preparing pure potato stock solution based on biological enzymatic hydrolysis technology according to claim 4, wherein: The inactivation and separation steps are as follows: heating the enzymatic hydrolysate at 90° C. for 10 minutes to inactivate the enzyme, and centrifuging at 3000-5000 rpm to remove the residue to obtain the primary extract.

6. The method for preparing pure potato stock solution based on biological enzymatic hydrolysis technology according to claim 5, characterized in that: The concentration and sterilization process is as follows: vacuum concentrating the primary extract to a solid content of 10-15%, filtering and sterilizing through a 0.22 μm membrane, and filling to obtain the pure potato stock solution.

7. The method for preparing pure potato stock solution based on biological enzymatic hydrolysis technology according to claim 6, characterized in that: The cellulase, pectinase, and α-amylase in the segmented enzymatic hydrolysis process are used as a composite enzyme preparation; the amount of the composite enzyme preparation accounts for 0.05%-0.3% of the mass of the potato raw material; among them, the cellulase is 30-50%, the pectinase is 20-40%, and the α-amylase is 10-30%; the pH of the enzymatic hydrolysis solution is adjusted by a pH regulator in the segmented enzymatic hydrolysis process, the amount of the pH regulator accounts for 0.1%-0.5% of the mass of the raw material, and the pH regulator is citric acid or sodium citrate.

8. The method for preparing pure potato stock solution based on biological enzymatic hydrolysis technology according to claim 6, wherein: After the concentration and sterilization process, a process of adding preservatives can also be set up: potassium sorbate is added to the potato concentrate, and its amount accounts for 0-0.05% of the final output.

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