CN101313758A

CN101313758A - Modification method of white potato slag and application thereof

Info

Publication number: CN101313758A
Application number: CNA2008100221649A
Authority: CN
Inventors: 洪雁; 顾正彪; 程力; 陈菊红
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2008-07-01
Filing date: 2008-07-01
Publication date: 2008-12-03

Abstract

The invention relates to a modification method and an application of potato residue, belonging to the dietary fiber modification technical field. The modification method uses wet potato residue which is a by-product produced in the process of producing potato starch as raw material, wherein the solid content in the wet potato residue is between 5 and 15 percent; the wet potato residue has the pH regulated to be neutral by adding reagent in, is heated to 40-60 DEG C, and is cut for 8-60 min through a colloid mill so as to carry out wet-process superfine grinding to the potato residue; an obtained pulpy substance is dried through a traditional drum drying, spray drying, pneumatic drying or freeze drying mode, so as to obtain a mixture of a cell wall degradation product with the viscosity more than 250MPa.s, starch and trace protein. The invention provides a method for the batch processing modification of potato residue, which is simple and convenient in production process; an obtained product of the method is the modified potato residue which has certain viscosity, high hydratability, physical property convenient for rehydration as well as good functional characteristics, and can be used as a food ingredient containing functional dietary fiber to replace fat or flour applied to food.

Description

A kind of method of modifying of potato residues and application

Technical field

A kind of method of modifying of potato residues and application belong to the modification technology field of dietary fiber.

Background technology

Potato residues is a kind of accessory substance that is produced in producing the farina process, and moisture mainly contains starch, cellulose, hemicellulose, pectin, protein, free amino acid, fat and salt about 90%.Its content distribution of dry back is roughly as follows: moisture 5%～15%, starch 20%～50%, dietary fiber 30%～60%, protein 4%～8%, fat 0.4%～1%, ash content 1%～5%.Potato residues as feed and waste residue processing, is concentrated owing to produce season usually, and potato slag output is big, bulk deposition occupied ground, and difficult storage of bright potato slag and transportation, and corrupt back generation stench often causes environmental pollution, and resource is not fully utilized.Therefore, the utilization of potato slag more and more is subjected to people's attention with exploitation.Owing to contain the multiple nutrients composition in the potato residues, as starch, dietary fiber and protein etc., therefore, people just show above the utilization to its nutritional labeling the research of potato slag.At home, research concentrates on two aspects: the one, utilize its rich nutrient contents, fermentation substrate as microorganism, utilize solid-state or semi-solid method fermenting and producing single cell protein (SCP), as a kind of vegetable protein in the animal feed, alleviate the problem of the protein resource shortage of domestic and international animal feed; The 2nd, by the active ingredient in the various technologies extraction potato slags, as dietary fiber and pectin.The main extracting method of dietary fiber has biological fermentation process, acid-enzyme hydrolysis method, alkali enzyme process or two enzymes method etc., according to demand, removes starch, protein in the potato slag, to obtain required dietary fiber.But, a large amount of potato slags that the minimizing that all these application can only be limited is piled up in potato production process, the method that people demand a kind of energy mass disposal urgently makes the potato slag obtain better utilization.

Because potato residues fiber content height, the water-holding capacity height, wet slag is pulpous state, be unfavorable for industrial dehydrating, and colloid mill has the advantages that to handle the high pasty material of denseness, can carry out the wet method ultramicro grinding to potato residues expediently, obtain having the mixture based on fiber and starch of certain viscosity, be convenient to by commercial run dryings such as spraying or cylinders, product is prepared burden as low-energy food, and part substitutes flour or grease.

Summary of the invention

The object of the present invention is to provide a kind of simple and easy to do method with the mass disposal potato residues, solve the present situation of its bulk deposition, obtain the higher modification potato slag of a kind of added value.

Technical scheme of the present invention: a kind of method of modifying of potato residues, with the accessory substance potato wet slag that produced in the farina production process is raw material, solid content is 5%-15%, regulate pH to neutral by adding reagent, heat to 40-60 ℃, shear 8-60min with colloid mill potato residues is carried out the wet method ultramicro grinding, the slurry like material that is obtained carries out drying with traditional roller drying, spray-drying, pneumatic conveying drying or freeze drying mode, obtains to have the mixture greater than cell wall degradation thing, starch and the trace protein of 250mPa.s viscosity.

The reagent of used adjusting pH value is sodium carbonate, NaOH or potassium hydroxide.

With the application of the prepared product of described method of modifying,,, be applied in meat products, tomato ketchup and the baked product as the functional food ingredient that contains dietary fiber as fat or flour substitute as a kind of low-energy food ingredient.

Beneficial effect of the present invention: mainly potato residues is carried out the wet method ultramicro grinding by colloid mill, make the potato residues cell wall structure obtain to a certain degree degraded, the particle diameter of potato slag is diminished, specific area increases, fibre structure is looser, thereby obtains all modification potato residues of increase to some extent such as physical properties such as expansive force, retention ability, water-soluble and the viscosity functional characteristic relevant with reducing blood lipid with holding oily power, cation exchange capacity (CEC) and pancreatic lipase vigor restraint etc.Its delicate mouthfeel, smooth, it is good to cover water-based, is rich in dietary fiber and starch, can partly replace fat or flour to improve the quality of products.The invention provides a kind of batch process method of modifying of potato residues, production technology is simple and easy; The product physical property and the functional characteristic that are obtained are good, can be applied in the food as the food ingredient alternative fats or the flour that contain functional dietary fiber.

The specific embodiment

Embodiment 1:1kg solid content is 8% potato wet slag, and adding mass concentration 5%NaOH solution accent potato wet slag pH value is 7, heats to 50 ℃, and impregnation body mill porosity is that 12 μ m handle 8min, and roller drying obtains the modification potato residues.

Embodiment 2: the potato residues physical property before and after the modification compares, and table 1 is potato residues expansive force, retention ability and viscosity change before and after the modification.As can be seen from Table 1, the physical property of modification potato slag is improved, and expansive force, retention ability rise to some extent, also obtains the viscosity that the preceding potato slag of modification does not show.

Potato residues expansive force, retention ability and viscosity change before and after table 1 modification.

Embodiment 3: the potato residues functional character before and after the modification compares, and table 2 is the variation of the functional character of potato residues before and after the modification.Table 2 shows that the modification of colloid mill increases potato residues some functional characters relevant with the reducing blood lipid ability, releases thus, and the hypolipemic function of modification potato residues makes moderate progress.

The variation of potato residues functional character before and after table 2 milling treatment of colloid

Remarks: contrast and be potato residues without milling treatment of colloid.

Claims

1, a kind of method of modifying of potato residues, it is characterized in that the accessory substance potato wet slag to be produced in the farina production process is a raw material, solid content is 5%-15%, regulate pH to neutral by adding reagent, heat to 40-60 ℃, shear 8-60min with colloid mill potato residues is carried out the wet method ultramicro grinding, the slurry like material that is obtained carries out drying with traditional roller drying, spray-drying, pneumatic conveying drying or freeze drying mode, obtains to have the mixture greater than cell wall degradation thing, starch and the trace protein of 250mPa.s viscosity.

2, method of modifying according to claim 1 is characterized in that the reagent of used adjusting pH value is sodium carbonate, NaOH or potassium hydroxide.

3, use the application of the prepared product of the described method of modifying of claim 1, it is characterized in that as a kind of low-energy food ingredient, as fat or flour substitute, be applied in meat products, tomato ketchup and the baked product as the functional food ingredient that contains dietary fiber.