CN103907858A - Novel method for preparing dehydrated dried potato powder - Google Patents
Novel method for preparing dehydrated dried potato powder Download PDFInfo
- Publication number
- CN103907858A CN103907858A CN201410131565.3A CN201410131565A CN103907858A CN 103907858 A CN103907858 A CN 103907858A CN 201410131565 A CN201410131565 A CN 201410131565A CN 103907858 A CN103907858 A CN 103907858A
- Authority
- CN
- China
- Prior art keywords
- potato
- boiling
- remove
- cooling
- clean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 38
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 title claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 12
- 235000013606 potato chips Nutrition 0.000 claims description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000012015 potatoes Nutrition 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 230000035784 germination Effects 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 230000007170 pathology Effects 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a novel method for preparing dehydrated dried potato powder. The method comprises the following technical steps: (1) performing raw material pretreatment; (2) cleaning; (3) removing the peel; (4) slicing; (5) pre-cooking; (6) cooling; (7) steaming; (8) dehydrating and drying; (9) grinding and screening; and (10) packaging. Compared with the prior art, the novel method has the beneficial effects that (1) the prepared dried potato powder has high quality, the quality indexes refer to milky white color, particles with the same color and the moisture content being less than 2 percent, and a mould phenomenon is avoided; and (2) the preparation process is simple, the cost is low, sanitary and environment-friendly effects are achieved.
Description
Technical field
The invention belongs to food technology field, more specifically relate to a kind of new method of preparing dehydrated potatoes powder.
Background technology
Dehydrated potatoes powder refers to that its application at field of food is very extensive, can be used for making tens of kinds of food, is subject to liking of consumer by the product after grinds after potato dehydration.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of new method of preparing dehydrated potatoes powder is provided.
For achieving the above object, the present invention has taked following technical scheme:
Prepare a new method for dehydrated potatoes powder, comprise following technical step:
(1) pretreatment of raw material; Selection skin is thin, eye is shallow, surfacing is harmless, meat is white or flaxen potato; Remove germination, greening and rotten, pathology potato;
(2) clean; Clean potato with clear water, to remove its surperficial silt and dirt; Then in the saline solution of 0.1～0.3% weight concentration, soak 1～2 hour, to remove its surperficial remains of pesticide;
(3) peeling; Potato after cleaning is taken out, put into 80～90 DEG C, the NaOH aqueous solution of 0.5% weight concentration, blanching 3～6 minutes, then drops in cold water and cleans immediately, can remove the peel;
(4) section; With slicer, potato is cut into the thin slice of 1～2mm;
(5) precook; The object of precooking, can be used for destroying the enzyme in potato, prevents stem tuber blackening, potato chips generally heats 6～10 minutes in the water of 80～90 DEG C, the necessary gelatinization of starch after precooking is thorough, and just aging the bringing back to life of meeting of cooling period starch, reduces the stickiness after potato rehydration like this;
(6) cooling; Clean the potato of boiling with cold water, free starch is removed;
(7) boiling; By the boiling about 10～20 minutes, to abundant gelatinization under normal pressure of cooled potato chips;
(8) dehydrate; By rapid the potato chips after boiling gelatinization artificial drying, dried temperature is controlled at 60～70 DEG C in advance; When drying end, temperature control is below 50 DEG C, and water content is below 2%;
(9) pulverize and sieve; Dried potato chips is pulverized through pulverizer, crossed 100 object sieves;
(10) packaging; Mealy potato after sieving, after cooling easing back, is packed immediately in order to avoid gets damp again.
Compared with prior art, the present invention has following beneficial effect:
(1) the preparation-obtained mealy potato of the present invention has good quality, its quality index be color and luster milky white, be as good as coloured particles, moisture below 2%, without mildew phenomena;
(2) preparation technology is simple, with low cost, hygienic environment-protecting.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
Prepare a new method for dehydrated potatoes powder, comprise following technical step:
(1) pretreatment of raw material; Selection skin is thin, eye is shallow, surfacing is harmless, meat is white or flaxen potato; Remove germination, greening and rotten, pathology potato;
(2) clean; Clean potato with clear water, to remove its surperficial silt and dirt; Then in the saline solution of 0.1～0.3% weight concentration, soak 1～2 hour, to remove its surperficial remains of pesticide;
(3) peeling; Potato after cleaning is taken out, put into 80～90 DEG C, the NaOH aqueous solution of 0.5% weight concentration, blanching 3～6 minutes, then drops in cold water and cleans immediately, can remove the peel;
(4) section; With slicer, potato is cut into the thin slice of 1～2mm;
(5) precook; The object of precooking, can be used for destroying the enzyme in potato, prevents stem tuber blackening, potato chips generally heats 6～10 minutes in the water of 80～90 DEG C, the necessary gelatinization of starch after precooking is thorough, and just aging the bringing back to life of meeting of cooling period starch, reduces the stickiness after potato rehydration like this;
(6) cooling; Clean the potato of boiling with cold water, free starch is removed;
(7) boiling; By the boiling about 10～20 minutes, to abundant gelatinization under normal pressure of cooled potato chips;
(8) dehydrate; By rapid the potato chips after boiling gelatinization artificial drying, dried temperature is controlled at 60～70 DEG C in advance; When drying end, temperature control is below 50 DEG C, and water content is below 2%;
(9) pulverize and sieve; Dried potato chips is pulverized through pulverizer, crossed 100 object sieves;
(10) packaging; Mealy potato after sieving, after cooling easing back, is packed immediately in order to avoid gets damp again.
Claims (1)
1. a new method of preparing dehydrated potatoes powder, is characterized in that, comprises following technical step:
(1) pretreatment of raw material; Selection skin is thin, eye is shallow, surfacing is harmless, meat is white or flaxen potato; Remove germination, greening and potato rotten, pathology;
(2) clean; Clean potato with clear water, to remove its surperficial silt and dirt; Then in the saline solution of 0.1～0.3% weight concentration, soak 1～2 hour, to remove its surperficial remains of pesticide;
(3) peeling; Potato after cleaning is taken out, put into 80～90 DEG C, the NaOH aqueous solution of 0.5% weight concentration, blanching 3～6 minutes, then drops in cold water and cleans immediately, can remove the peel;
(4) section; With slicer, potato is cut into the thin slice of 1～2mm;
(5) precook; The potato chips cutting is placed in to the water of 80～90 DEG C to be heated and precooks for 3～6 minutes; The necessary gelatinization of starch after precooking is thorough, and just aging the bringing back to life of meeting of cooling period starch, reduces the stickiness after potato rehydration like this;
(6) cooling; Clean the potato of boiling with cold water, free starch is removed;
(7) boiling; By the boiling about 10～20 minutes, to abundant gelatinization under normal pressure of cooled potato chips;
(8) dehydrate; By rapid the potato chips after boiling gelatinization artificial drying, dried temperature is controlled at 60～70 DEG C in advance; When drying end, temperature control is below 50 DEG C, and water content is below 2%;
(9) pulverize and sieve; Dried potato chips is pulverized through pulverizer, crossed 100 object sieves;
(10) packaging; Mealy potato after sieving, after cooling easing back, is packed immediately in order to avoid gets damp again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410131565.3A CN103907858A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing dehydrated dried potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410131565.3A CN103907858A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing dehydrated dried potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103907858A true CN103907858A (en) | 2014-07-09 |
Family
ID=51034127
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410131565.3A Pending CN103907858A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing dehydrated dried potato powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103907858A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886504A (en) * | 2015-04-30 | 2015-09-09 | 山西薯宴食品有限公司 | Potato whole flour and staple food prepared by employing same |
| CN105639533A (en) * | 2015-12-30 | 2016-06-08 | 赵新友 | Potato flakes preparation technology |
| CN105767975A (en) * | 2016-03-29 | 2016-07-20 | 山东沾化亿元宝农业种植有限公司 | Jerusalem artichoke whole powder and processing method thereof |
| CN105876775A (en) * | 2016-05-12 | 2016-08-24 | 重庆晶钭食品有限公司 | Preparation method of potato-mung bean vermicelli |
| CN106418341A (en) * | 2016-09-21 | 2017-02-22 | 扬中市三茅镇兴阳村农地股份专业合作社 | Preparation technology of high-purity sweet potato powder |
| CN107404887A (en) * | 2015-03-30 | 2017-11-28 | 三洋食品株式会社 | Fast food meat-processing product and its manufacture method |
| CN108175061A (en) * | 2017-12-08 | 2018-06-19 | 颍上县皖奇食品有限公司 | A kind of production method of mealy potato |
-
2014
- 2014-04-02 CN CN201410131565.3A patent/CN103907858A/en active Pending
Non-Patent Citations (5)
| Title |
|---|
| 刘俊果等: "马铃薯全粉加工技术简介", 《马铃薯杂志》 * |
| 唐联坤: "马铃薯全粉的加工技术与应用", 《青海科技》 * |
| 童军茂等: "马铃薯全粉生产过程中的质量控制", 《安徽农学通报》 * |
| 闫志农等: "马铃薯及甘薯全粉的加工与应用", 《四川食品与发酵》 * |
| 高胜普: "马铃薯粉的制作", 《农产品加工》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107404887A (en) * | 2015-03-30 | 2017-11-28 | 三洋食品株式会社 | Fast food meat-processing product and its manufacture method |
| CN104886504A (en) * | 2015-04-30 | 2015-09-09 | 山西薯宴食品有限公司 | Potato whole flour and staple food prepared by employing same |
| CN105639533A (en) * | 2015-12-30 | 2016-06-08 | 赵新友 | Potato flakes preparation technology |
| CN105767975A (en) * | 2016-03-29 | 2016-07-20 | 山东沾化亿元宝农业种植有限公司 | Jerusalem artichoke whole powder and processing method thereof |
| CN105876775A (en) * | 2016-05-12 | 2016-08-24 | 重庆晶钭食品有限公司 | Preparation method of potato-mung bean vermicelli |
| CN106418341A (en) * | 2016-09-21 | 2017-02-22 | 扬中市三茅镇兴阳村农地股份专业合作社 | Preparation technology of high-purity sweet potato powder |
| CN108175061A (en) * | 2017-12-08 | 2018-06-19 | 颍上县皖奇食品有限公司 | A kind of production method of mealy potato |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907858A (en) | Novel method for preparing dehydrated dried potato powder | |
| CN104872582A (en) | Technology for preparing potato flour by electrothermal forced air drying method | |
| CN104872583A (en) | Whole potato starch preparation technology by freeze drying method | |
| CN103960608A (en) | Pure nature low temperature baked cooked pumpkin powder and production method thereof | |
| CN104872581A (en) | Potato raw flour preparing process by vacuum drying method | |
| CN103652740A (en) | Manufacturing method of deep fried potato chips | |
| CN103610203A (en) | Method for preparing instant actinidia arguta powder through vacuum freeze drying | |
| CN103947977A (en) | Novel method for preparing canned water chestnut | |
| CN106579143A (en) | Production method of kudzu root whole powder | |
| CN103919066A (en) | Novel method for preparing dry bamboo shoots | |
| CN105077066A (en) | Preparation method of leafy vegetable powder | |
| CN104026427A (en) | Processing method of purple sweet potato sauce | |
| CN104068360A (en) | Production method for purple sweet potato aging whole powder | |
| CN103704363A (en) | Method for making konjac health-care bean curd and product thereof | |
| CN109527467A (en) | A kind of process of instant dry vegetables | |
| CN106107767A (en) | A kind of preparation method of Passifolra edulis lyophilizing dried fruits | |
| CN103919065A (en) | Novel method for preparing dehydrated tomato flakes | |
| CN103988953A (en) | Low temperature baked balsam pear tea and making method thereof | |
| CN104305025A (en) | Processed cress making raw material and method thereof | |
| CN103271138A (en) | Purple cabbage drying method combining permeation predewatering and microwave-hot wind | |
| CN103569391A (en) | Cold filling vacuum opening sealing process for tomato block cans | |
| CN103907880A (en) | Novel method for preparing dehydrated garlic powder | |
| CN108740888B (en) | Sulfur-free konjac slice and processing method thereof | |
| CN103783406A (en) | Preparation method of pumpkin porridge | |
| CN105614302A (en) | Preparation method of banana powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140709 |