CN103849544A - Method for processing acetin from potato - Google Patents
Method for processing acetin from potato Download PDFInfo
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- CN103849544A CN103849544A CN201210507140.9A CN201210507140A CN103849544A CN 103849544 A CN103849544 A CN 103849544A CN 201210507140 A CN201210507140 A CN 201210507140A CN 103849544 A CN103849544 A CN 103849544A
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- potato
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Abstract
The invention belongs to the technical field of foodstuff processing, and specifically relates to a method for processing acetin by taking potato as a raw material. The method comprises: raw material processing: selecting fresh mildewing-free non-sprouted relatively-large potato as a raw material; performing boiling sterilization, specifically transferring potato to a crusher to crush into small blocks, performing boiling sterilization for 25-35 min, and keeping the pot temperature at 120-125 DEG C; performing liquefaction and saccharification, specifically adding 0.4-0.6% of liquifying enzyme when the pot temperature is 68-72 DEG C, continuing to stir and cool, controlling the furnace temperature at 58-62 DEG C, adding 0.9-1.1% of glucoamylase, keeping the temperature for 0.8-1.2 h; performing pumping filtration and fermentation alcoholizatio, specifically filtering, collecting filtrate, pouring into a fermentation tank, adding 1.3-1.8% of wine yeast, continuously stirring, controlling the temperature at 52-55 DEG C, fermenting for 48-60 h, then adding 1.2-1.8% of acetin yeast into the fermentation material and continuing to ferment for 50-55 h; performing pressure reduction; performing distillation; and packaging. The method for preparing acetin from potato instead of grains, the obtained acetin is a metabolism product in the microbe growth breeding process and is not artificially synthesized. The yield is high, and also the cost is low and the quality is good.
Description
Technical field
The invention belongs to food processing technology field, being specifically related to one potato is raw material, the method for processing acetin.
Background technology
Potato, is also named potato, and fresh potato can be done grain or vegetables for hotting plate.But fresh potato stem tuber volume is large, and water content is high, transportation and Long-term Storage are had any problem.For this reason, the processed food of producing potato is paid close attention in countries in the world, as French is frozen fried bar, fried piece, instant full powder, starch and cake, egg roll etc. of all shapes and colors, for number reaches kind more than 100.The fresh cauline leaf of potato is by ensiling, capable of using as feed, but wherein containing solanine, must prevent causing livestock poisoning.Some areas of China utilize potato haulm to make green manure, and its fertilizer efficiency is similar to Herba Astragali Melilotoidis (Herba Astragali Sinici).
The bad ammonia inspection content of potato is higher, and the utilization that is easily absorbed by the body.Lipid content is thousandth left and right.Mineral substance is made one to two times of object height than general cereal, phosphorous especially abundant.In organic acid, with maximum containing citric acid, oxysuccinic acid takes second place, and next has oxalic acid, lactic acid etc.Potato is the crop, particularly vitamins C of enriching very much containing VITAMIN kind and quantity, the fresh potato of every hectogram, content is up to 20 to 40 milligrams, one grownup's every day edible half jin of fresh potato, can satisfy the demand.Potato is the crop that a kind of grain is raised dish dual-purpose, and nutrition is complete, is called as the second bread crop in Europe, and owing to being of high nutritive value, potato food has become current one consumption fashion.
Synthetic vinegar is commonly called as acetin, and its main component is acetic acid (being acetic acid), is to dilute and form with edible Glacial acetic acid.Acetin, because the acetic acid that contains higher concentration has very strong tart flavour, should dilute when use; General provision acetic acid content can not exceed 3-4%.
Summary of the invention
The object of the invention is to propose a kind of method that replaces grain acetin processed with potato.
Main technical schemes of the present invention: the method for potato processing acetin, is characterized in that comprising the following steps:
1. raw material processing:
Take fresh nothing to go mouldy, do not germinate, the potato that fruit is larger is raw material, does the wash totally with clear water, and metering is rear for subsequent use.
2. boiling sterilization
Clean potato is moved in pulverizer, be ground into fritter, then pack the clear water of one of plus thirty in steam cooker into, carry out boiling sterilization 25-35 minute, when boiling, pot temperature keeps 120-125 ℃.
3. liquefaction, saccharification
By cooling well-done material stirring, in the time that being 68-72 ℃, pot temperature adds the α-amylase of 0.4-06%, continue to stir cooling, when material is when pasty state becomes liquid state, boiler temperature control, built in 58-62 ℃ of left and right, is not still stopped to stir, soon add the saccharifying enzyme of 0.9-1.1%, insulation 0.8-1.2 hour.
4. suction filtration, fermentation alcoholization
Pack the material of above-mentioned saccharification in suction filtration machine suction filtration, collection is got filtrate.Pour in fermentor tank, add the brewer yeast of 1.3-1.8% and constantly stir, temperature is controlled at 52-55 ℃, fermentation 48-60 hour.Then in fermentation materials, add the acetin yeast of the 1.2-1.8% 50-55 hour that ferments again.
5. decompression, distillation, packing.
Potato replaces the method for grain acetin processed for the present invention, and the acetic acid obtaining is the metabolic thing in microorganism growth reproductive process, is not synthetic.Not only output is high, and cost is low, and quality is good.
Embodiment
Below in conjunction with embodiment, the inventive method is described in detail.
Embodiment:
The method of potato processing acetin, is characterized in that comprising the following steps:
1. raw material processing
Take fresh nothing to go mouldy, do not germinate, the potato that fruit is larger is raw material, does the wash totally with clear water, and metering is rear for subsequent use.
2. boiling sterilization
Clean potato is moved in pulverizer, be ground into fritter, then pack the clear water of one of plus thirty in steam cooker into, carry out boiling sterilization 30 minutes, when boiling, pot temperature keeps 123 ℃.
3. liquefaction, saccharification
By cooling well-done material stirring, in the time that being 70 ℃, pot temperature adds 0.5% α-amylase, continue to stir cooling, when material is when pasty state becomes liquid state, boiler temperature control, built in 60 ℃ of left and right, is not still stopped to stir, soon add 1% saccharifying enzyme, be incubated 1 hour.
4. suction filtration, fermentation alcoholization
Pack the material of above-mentioned saccharification in suction filtration machine suction filtration, collection is got filtrate.Pour in fermentor tank, add the brewer yeast of 1.5% left and right and constantly stir, temperature is controlled at 52-55 ℃, fermentation 48-60 hour.Then in fermentation materials, add 1.5% the acetin yeast 50-55 hour that ferments again.
5. decompression, distillation, packing.
In embodiment, owing to containing the moisture of 60% left and right in material, moisture must be steamed and removes.Through decompression, evaporation, concentrated, just can obtain acetin finished product.Because it has larger water absorbability, should be dried and be packed with wide-mouth container.
Claims (1)
1. the method for potato processing acetin, is characterized in that comprising the following steps: raw material processing: take fresh nothing to go mouldy, do not germinate, the potato that fruit is larger is raw material, does the wash totally with clear water, and metering is rear for subsequent use; Boiling sterilization: clean potato is moved in pulverizer, be ground into fritter, then pack the clear water of one of plus thirty in steam cooker into, carry out boiling sterilization 25-35 minute, when boiling, pot temperature keeps 120-125 ℃; Liquefaction, saccharification: by cooling well-done material stirring, in the time that being 68-72 ℃, pot temperature adds the α-amylase of 0.4-06%, continue to stir cooling, when material is when pasty state becomes liquid state, by boiler temperature control built in 58-62 ℃ of left and right, still do not stop to stir, soon add the saccharifying enzyme of 0.9-1.1%, insulation 0.8-1.2 hour; Suction filtration, fermentation alcoholization: pack the material of above-mentioned saccharification in suction filtration machine suction filtration, collection is got filtrate, pour in fermentor tank, add the brewer yeast of 1.3-1.8% and constantly stir, temperature is controlled at 52-55 ℃, fermentation 48-60 hour then adds the acetin yeast of the 1.2-1.8% 50-55 hour that ferments again in fermentation materials; Decompression, distillation, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210507140.9A CN103849544A (en) | 2012-12-03 | 2012-12-03 | Method for processing acetin from potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210507140.9A CN103849544A (en) | 2012-12-03 | 2012-12-03 | Method for processing acetin from potato |
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| Publication Number | Publication Date |
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| CN103849544A true CN103849544A (en) | 2014-06-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210507140.9A Pending CN103849544A (en) | 2012-12-03 | 2012-12-03 | Method for processing acetin from potato |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154311A (en) * | 2015-10-26 | 2015-12-16 | 岚县渥泉池酿造有限公司 | Production technology of potato vinegar |
| CN106173727A (en) * | 2016-07-08 | 2016-12-07 | 甘肃森茂生态农业开发有限公司 | Fermented type potato vinegar beverage and preparation method thereof |
| CN106834077A (en) * | 2016-11-30 | 2017-06-13 | 蚌埠市众星蔬果科技专业合作社联合社 | A kind of potato prepares the preparation method of nutrition acetin |
| CN110551597A (en) * | 2018-05-30 | 2019-12-10 | 江苏经贸职业技术学院 | Production method of distilled vinegar |
-
2012
- 2012-12-03 CN CN201210507140.9A patent/CN103849544A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154311A (en) * | 2015-10-26 | 2015-12-16 | 岚县渥泉池酿造有限公司 | Production technology of potato vinegar |
| CN106173727A (en) * | 2016-07-08 | 2016-12-07 | 甘肃森茂生态农业开发有限公司 | Fermented type potato vinegar beverage and preparation method thereof |
| CN106834077A (en) * | 2016-11-30 | 2017-06-13 | 蚌埠市众星蔬果科技专业合作社联合社 | A kind of potato prepares the preparation method of nutrition acetin |
| CN110551597A (en) * | 2018-05-30 | 2019-12-10 | 江苏经贸职业技术学院 | Production method of distilled vinegar |
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Application publication date: 20140611 |