CN102978095A - Fermentation preparation method of residues during production of starch of black and ordinary potatoes - Google Patents
Fermentation preparation method of residues during production of starch of black and ordinary potatoes Download PDFInfo
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- CN102978095A CN102978095A CN2012104935235A CN201210493523A CN102978095A CN 102978095 A CN102978095 A CN 102978095A CN 2012104935235 A CN2012104935235 A CN 2012104935235A CN 201210493523 A CN201210493523 A CN 201210493523A CN 102978095 A CN102978095 A CN 102978095A
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Abstract
The invention belongs to the technical field of deep development of black and ordinary potatoes, and particularly relates to a fermentation preparation method of residues during production of starch of the black and ordinary potatoes. The fermentation preparation method is characterized by comprising the following steps of: adding zymophytes into the residues of the black and ordinary potatoes to perform fermentation decomposition, wherein the added amount of the zymophytes is determined by the mass-weight ratio of the black and ordinary potatoes to the zymophytes of 100:(0.3-5), the fermentation time is 20 to 400 hours, and the fermentation temperature is 10 to 55 DEG C; distilling and blending the fermented residues of the black and ordinary potatoes to prepare table vinegars or edible wines; adding a seasoning nutritional additive into the remaining solid residues, and uniformly mixing; and drying to remove water to prepare a high-quality feed product. By the fermentation preparation method, the problem of environmental pollution caused by the black and ordinary potatoes is solved, high-added-value products such as black and ordinary potato vinegars, black and ordinary potato wines and the like are provided for people, and the economic and social benefits of the method are very significant.
Description
One, technical field: the invention belongs to the deep development technical field of black general potato, particularly a kind of black general potato produces the fermentation preparation of slag in the starch.
Two, background technology: potato has the potato of various different colours and kind, black general potato of the present invention refers to the potato of black color and other common potato, the potato of common potato such as white, red potato, or other potato etc.They mainly are grown in the wide geographic area of northern China, also have on a small quantity in the south of China and to produce, because its output is high, nutritious, at present China be on a large scale in plantation, the nutrition of the potato of black color is higher, but it yields poorly, and the nutrition of common potato is compared and will be hanged down, but its output is higher.Present potato is mainly to boil directly and eats, and also has it is pressed the powder use, even uses as animal-feed.Chemical ingredients in the test potato is moisture 77.5%, starch 16%, protein 1.5%, Mierocrystalline cellulose 1.3%, other anthocyanidin, vitamin c, VITAMIN b, iron, phosphorus, potassium etc. are about 2.7%, therefore contain VITAMIN that a large amount of needed by human body wants, mineral substance, trace element etc. in the potato, thereby it is nutritious, well medicinal and tonic effect are arranged.And carry out after suitability for industrialized production presses powder and use will deceiving general potato at present; can produce the byproduct of some solids; it is slag; the back is called black general potato residues; the anthocyanidin that then contains a large amount of nutritive ingredients in these black general potato residues; VITAMIN; Icing Sugar; the trace element that starch and human body need; at present they only use in the presence of feed, and use value is very low, and these black general potato residues are made feed and also made have more than is needed sometimes; will work as rubbish abandons and contaminate environment; how efficiently to utilize these black general potatos to produce this precious resources of black general potato residues that produces in the starch, turn waste into wealth, can effectively protect our environment; these black general potato residues can be become resource again and be used, bringing benefit to the mankind is one of problem of researching and solving of people.
Three, summary of the invention:
The objective of the invention is for above shortcomings in the prior art, and a kind of black general potato of research and design produces the fermentation preparation of slag in the starch, the method is produced this precious resources of black general potato residues that produces in the starch to these black general potatos and is effectively utilized, it does not only destroy nutrition wherein, but also improved its nutrition, the product of producing is edible vinegar, or edible drinks, and remaining residue is made high-quality feeds product again.The present invention not only becomes resource with these black general potato residues and finishes off and bleed; eliminated it to the pollution of environment; but also provide the edible vinegar of high added value for people; or edible drinks; high-quality feeds product; edible vinegar; or edible wine series products delicious flavour; nutritious; also enriched people's life; and production technique is simple; facility investment is few; market outlook are extensive; preferably economic and social benefit is arranged; of the present invention succeeding in developing will be produced this precious resources of black general potato residues that produces in the starch for effectively utilizing these black general potatos, turn waste into wealth; protection of the environment is for having found these resources an application approach that has a extensive future.
Technical scheme is: the fermentation preparation that this black general potato produces slag in the starch is: collect producing the black general potato residues that produces in the starch black general potato, again adding the zymophyte decomposition of fermenting in the black general potato residues, zymogenic add-on is black general potato residues: zymogenic quality weight ratio is 100: 0.3-5, fermentation time is 20-400 hour, leavening temperature is 10-55 ℃, black general potato residues after the zymophyte fermentation is the general potato residues of fermented black, again the general potato residues of fermented black is distilled, blend and make edible vinegar, or edible drinks, it is evenly mixed that remaining solid residue adds the seasoning nutritional additive again, and drying dewaters and makes high-quality feeds product again.The seasoning nutritional additive is the material with effects such as the taste of regulating feed, nutrition, prolongation fresh keeping time, and it belongs to the ordinary skill in the fodder production, no longer describes in detail here.The edible vinegar that the present invention produces can be described as black general potato edible vinegar, and edible drinks can be high wine, also can be low alcohol, can be referred to as black general potato wine, and feeds product can be described as black general potato feed.The general potato residues of fermented black is distilled, blends the method for making edible vinegar or edible drinks and existing to make the method for getting edible vinegar or edible drinks identical, it belongs to edible vinegar or the edible drinks ordinary skill in producing, and no longer describes in detail here.
Black general potato is in producing starch, it can produce some black general potato residues, can contain more or less the nutrition in some black general potatos in these black general potato residues, in the production of small workshop mode in the past, these nutritions can be ignored, slattern also not unfortunate, pollution to environment is also little, but as carry out modern industrialization production black general potato and produce in the starch, the nutrition that it is present in the black general potato residues is surprising with regard to quantity, to the pollution of environment with destroy also just hugely, therefore produce black general potato residues in the starch to carry out effective recycling significant carry out modern production black general potato.The present invention adopts the method for fermentation that starch and other nutrition in the black general potato residues are effectively converted into the carbohydrate that people are easy to absorb, and mouthfeel and effect are best, it had both solved black general potato residues to the pollution problem of environment, provide delicious flavour for people again, the contour additional matter product of nutritious black general potato edible vinegar and Hei Pu potato liquor, its economic benefit and social benefit are very remarkable, also to have technique simple for method of the present invention in addition, the advantages such as facility investment is few, and market outlook are extensive.
Four, embodiment:
Embodiment 1: the fermentation preparation that black general potato produces slag in the starch is: collect producing the black general potato residues that produces in the starch black general potato, to deceive again in the general potato residues and to add the zymophyte decomposition of fermenting, zymogenic add-on is black general potato residues: zymogenic quality weight ratio is 100: 0.3, fermentation time is 240 hours, leavening temperature is 10 ℃, again the general potato residues of fermented black is distilled, blend the high wine product of making edible 45 degree, it is evenly mixed that remaining solid residue adds the seasoning nutritional additive again, and drying dewaters and makes high-quality feeds product again.
Embodiment 2: the fermentation preparation that black general potato produces slag in the starch is: collect producing the black general potato residues that produces in the starch black general potato, again adding the zymophyte decomposition of fermenting in the black general potato residues, zymogenic add-on is black general potato residues: zymogenic quality weight ratio is 100: 5, fermentation time is 400 hours, leavening temperature is 15 ℃, again the general potato residues of fermented black is distilled, blend and make the edible vinegar product, it is evenly mixed that remaining solid residue adds the seasoning nutritional additive again, and drying dewaters and makes high-quality feeds product again.
Embodiment 3: the fermentation preparation that this black general potato produces slag in the starch is: collect producing the black general potato residues that produces in the starch black general potato, again adding the zymophyte decomposition of fermenting in the black general potato residues, zymogenic add-on is black general potato residues: zymogenic quality weight ratio is 100: 4, fermentation time is 20 hours, leavening temperature is 55 ℃, again the general potato residues of fermented black is distilled, blend and make edible low alcohol product, it is evenly mixed that remaining solid residue adds the seasoning nutritional additive again, and drying dewaters and makes high-quality feeds product again.
Embodiment 4: the fermentation preparation that this black general potato produces slag in the starch is: collect producing the black general potato residues that produces in the starch black general potato, again adding the zymophyte decomposition of fermenting in the black general potato residues, zymogenic add-on is black general potato residues: zymogenic quality weight ratio is 100: 1.5, fermentation time is 350 hours, leavening temperature is 25 ℃, again the general potato residues of fermented black is distilled, blend and make the edible vinegar product, it is evenly mixed that remaining solid residue adds the seasoning nutritional additive again, and drying dewaters and makes high-quality feeds product again.
Claims (1)
1. deceive the fermentation preparation that general potato produces slag in the starch for one kind, it is characterized in that collecting producing the black general potato residues that produces in the starch black general potato, again adding the zymophyte decomposition of fermenting in the black general potato residues, zymogenic add-on is black general potato residues: zymogenic quality weight ratio is 100: 0.3-5, fermentation time is 20-400 hour, leavening temperature is 10-55 ℃, black general potato residues after the zymophyte fermentation is the general potato residues of fermented black, again the general potato residues of fermented black is distilled, blend and make edible vinegar, or edible drinks, it is evenly mixed that remaining solid residue adds the seasoning nutritional additive again, and drying dewaters and makes high-quality feeds product again.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104935235A CN102978095A (en) | 2012-11-18 | 2012-11-18 | Fermentation preparation method of residues during production of starch of black and ordinary potatoes |
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| CN2012104935235A CN102978095A (en) | 2012-11-18 | 2012-11-18 | Fermentation preparation method of residues during production of starch of black and ordinary potatoes |
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| CN102978095A true CN102978095A (en) | 2013-03-20 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265747A (en) * | 2014-07-21 | 2016-01-27 | 李明华 | Method for producing silage through anaerobic fermentation of potato starch waste residues |
| CN105265746A (en) * | 2014-07-21 | 2016-01-27 | 李明华 | Method for producing silage through lactic acid fermentation of potato starch waste residues |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1480057A (en) * | 2003-06-10 | 2004-03-10 | 兰州理工大学 | Method for transforming potato pulp to feedstuff with high protein |
| JP2004248606A (en) * | 2003-02-21 | 2004-09-09 | Yoshifumi Tamura | Vinegar and method for producing the same |
| CN1899079A (en) * | 2005-07-19 | 2007-01-24 | 中国农业机械化科学研究院 | Method for preparing protein feed by solid fermenting potato slag |
| CN101487028A (en) * | 2009-02-18 | 2009-07-22 | 李红玉 | Process for producing ethanol from potato residue |
| CN101664103A (en) * | 2009-06-01 | 2010-03-10 | 西昌学院 | Method for manufacturing feed by lactic acid fermentation by using waste residues of potato starch under anaerobic condition |
-
2012
- 2012-11-18 CN CN2012104935235A patent/CN102978095A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004248606A (en) * | 2003-02-21 | 2004-09-09 | Yoshifumi Tamura | Vinegar and method for producing the same |
| CN1480057A (en) * | 2003-06-10 | 2004-03-10 | 兰州理工大学 | Method for transforming potato pulp to feedstuff with high protein |
| CN1899079A (en) * | 2005-07-19 | 2007-01-24 | 中国农业机械化科学研究院 | Method for preparing protein feed by solid fermenting potato slag |
| CN101487028A (en) * | 2009-02-18 | 2009-07-22 | 李红玉 | Process for producing ethanol from potato residue |
| CN101664103A (en) * | 2009-06-01 | 2010-03-10 | 西昌学院 | Method for manufacturing feed by lactic acid fermentation by using waste residues of potato starch under anaerobic condition |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265747A (en) * | 2014-07-21 | 2016-01-27 | 李明华 | Method for producing silage through anaerobic fermentation of potato starch waste residues |
| CN105265746A (en) * | 2014-07-21 | 2016-01-27 | 李明华 | Method for producing silage through lactic acid fermentation of potato starch waste residues |
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Application publication date: 20130320 |