CN104872582A - Technology for preparing potato flour by electrothermal forced air drying method - Google Patents
Technology for preparing potato flour by electrothermal forced air drying method Download PDFInfo
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- CN104872582A CN104872582A CN201510298371.7A CN201510298371A CN104872582A CN 104872582 A CN104872582 A CN 104872582A CN 201510298371 A CN201510298371 A CN 201510298371A CN 104872582 A CN104872582 A CN 104872582A
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- potato
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- 238000000034 method Methods 0.000 title claims abstract description 19
- 229920001592 potato starch Polymers 0.000 title claims abstract description 14
- 238000005516 engineering process Methods 0.000 title abstract description 10
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 127
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 127
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 238000005485 electric heating Methods 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 4
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 4
- 235000018102 proteins Nutrition 0.000 abstract description 11
- 108090000623 proteins and genes Proteins 0.000 abstract description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 11
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- 229920002472 Starch Polymers 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 235000021312 gluten Nutrition 0.000 abstract description 3
- 230000004071 biological effect Effects 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract description 2
- 238000004132 cross linking Methods 0.000 abstract 1
- 230000007850 degeneration Effects 0.000 abstract 1
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- 238000002791 soaking Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 5
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- 239000004744 fabric Substances 0.000 description 3
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- 210000003491 skin Anatomy 0.000 description 3
- HDLNHIIKSUHARQ-UHFFFAOYSA-N Convolvine Chemical compound C1=C(OC)C(OC)=CC=C1C(=O)OC1CC(N2)CCC2C1 HDLNHIIKSUHARQ-UHFFFAOYSA-N 0.000 description 2
- 235000006662 Lansium Nutrition 0.000 description 2
- 241001156382 Lansium Species 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229930008677 glyco alkaloid Natural products 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
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- 150000007965 phenolic acids Chemical class 0.000 description 1
- 229920000768 polyamine Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- RXHIKAIVEMAPRU-JRIGQVHBSA-N sequiterpene Natural products C1=C(C)[C@@H](OC(C)=O)[C@H](O)[C@@]2(O)[C@H](C)CC[C@@H](C(C)=C)[C@H]21 RXHIKAIVEMAPRU-JRIGQVHBSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a technology for preparing potato flour by an electrothermal forced air drying method, and belongs to the technical field of potato processing. The technology includes taking a fresh potato tuber as a raw material, cleaning, peeling and dicing the tuber, soaking the tuber in color protection liquid for color protection, taking out the tuber, draining off water, and putting the tuber in an electrothermal forced air dry box to perform electrothermal forced air drying and dehydrating; smashing, sieving and packaging the tuber to obtain the potato flour. The technology has the advantages that the temperature for electrothermal forced air drying and dehydrating is controlled to be lower than potato albuminous degeneration temperature and starch pasting temperature, so that color, smell and taste of a potato can be kept to the utmost to obtain a high-quality final product; protein of the prepared potato flour has biological activity, and protein crosslinking can be achieved during kneading to form a gluten network structure, so that the processing performance problems in processing of potato paste into noodles and steamed buns are solved, and the technology has a great significance in promotion of potatoes serving as staple food.
Description
Technical field
The present invention relates to a kind of preparation technology of potato starch, particularly relate to a kind of electric heating forced air drying legal system for the technique of the full powder of potato raw, belong to Potato ring rot bacteria technical field.
Background technology
Potato is that the important grain of China is held concurrently industrial crops, and its cultivated area and output all occupy first place in the world.Within 2013, China's potato total output is more than 8,000 ten thousand tons, is the fourth-largest cereal crops be positioned at after paddy, corn, wheat.In January, 2015 No.1 Central File and the Ministry of Agriculture using potato as staple food grain strategic development, guarantee national food security with promote will have more importantly meaning in national socio-economic development.
Potato staple food is a kind of desirable selection: fresh potato stem tuber is approximately made up of the water of 80% and the dry of 20%, approximately containing 18 g carbohydrate and 2 g protein in the middle of every 100 g potato tubers.Potato tubers is rich in vitamin C, vitamin E and B family vitamin, and the mineral matter element such as potassium, magnesium, in addition also containing other important biomolecule active small molecular materials, major part all belongs to nutrient for plants, comprise polyphenol, flavonols, anthocyanidin, phenolic acid, carotenoid, polyamines, glycoalkaloid, tocopherol, convolvine, sequiterpene etc., contained carotenoid does not have in the staple food grain such as wheat and rice food.Potato fat content is low, is conducive to suppressing body weight growth, prevention of obesity; Protein quality is high, and comprehensively, lysine content is considerably beyond wheat and rice protein, and this point can just make up the defect (shortage lysine) of corn gluten protein for amino acid composition.By the impact of China's traditional dining culture, the principal mode of the potato staple food consumption that present stage advocates comprises with the staple food form of the boiling processing modes such as potato noodles, steamed bun.
Potato full-powder is the one in dehydrated potato products, as semi-finished stock, owing to almost maintaining full nutrition and the local flavor of potato, convenient storage is simultaneously suitable for the interpolation mixing in various food, is desirable making potato steamed bun, the raw material of noodles.But, existing potato full-powder take fresh potato as raw material in the market, through cleaning, removing the peel, select, cut into slices, rinsing, precook, cool, boiling, smash the technical process such as mud, the fine particulate obtain through high temperature drying dehydration, sheet consider shape or powdery product to be worth doing.Multiple high temp process, dehydrated potato powder has become a kind of full powder of slaking.Its principal component farina gelatinization, protein sex change, add in the middle of flour by complete for this potato " ripe " powder, can cause adverse effect to processing characteristics such as the gluten structure of wheat dough, mechanical characteristic and mechanical performances.Current experimental result shows (http://www.guancha.cn/Science/2015_02_04_308594.shtml), in the middle of steamed bun, the addition of potato full-powder can reach 40%, in the middle of noodles, the addition of potato full-powder can reach 35%, continues to increase the addition of potato full-powder and can cause noodles easily disconnected bar, the problem such as steamed bread forming is difficult, treacle is raised difficult questions.Actual conditions may be worse.Therefore, the full powder of potato (ripe) makes noodles in flour, the addition of steamed bun is limited.And in the full powder of the potato of processing under high-temperature condition (ripe), the vitamin of temperature sensitivity destroys relatively more serious, has certain influence to potato nutritional quality.
Potato protein denaturation temperature and starch gelatinization temperature are about 70 DEG C, adopt low temperature drying mode, guarantee proteins biological activity and starch do not occur gelatinization prepare potato starch be applied to noodles, steamed bun make in the middle of, to improving dough processing performance, there is important function.
Summary of the invention
The object of the invention is the defect based on the application in the middle of noodles, steamed bun make of traditional potato full-powder, there is provided a kind of electric heating forced air drying legal system for the technique of the full powder of potato raw, to meet the application of potato in the food such as noodles, steamed bun, advance the staple food of potatoes.
Electric heating forced air drying legal system of the present invention, for the technique of the full powder of potato raw, is by fresh potato stem tuber after cleaning, peeling, stripping and slicing, first soaks with colour protecting liquid and protects look, put into electric drying oven with forced convection and carry out electric heating forced air drying dehydration after taking-up drains; Then potato starch is through pulverizing, sieving, pack.
Raw potatoes comprises the potato of all kinds, has both comprised common meat Potato Cultivars (common plain boiled pork or yellow meat Potato Cultivars), also comprises colored meat Potato Cultivars (the color potato kind such as purple meat, red meat).Raw potatoes requires that few and extremely shallow, that solid content is high, cysteine content the is high Potato Cultivars of eye is preferred kind.Potato are cut into potato block, potato fourth or potato slices in described stripping and slicing.
Described colour protecting liquid soak protect look be by stripping and slicing after potato be dipped in colour protecting liquid and soak 10 ~ 30 min.At least one wherein in the vitamin C of colour protecting liquid to be concentration be 1 ~ 3 g/L, citric acid, solution of sodium bisulfite.
The temperature of described electric heating forced air drying dehydration is 40 DEG C ~ 60 DEG C, and after drying and dehydrating, potato moisture is 5% ~ 15%.
Pulverize, sieve after the granular size of potato starch product be 80 ~ 140 orders.
The present invention, by controlling the temperature of electric heating forced air drying dehydration below potato protein denaturation temperature and starch gelatinization temperature, can keep potato color to greatest extent, obtain high-quality final products.Therefore, the potato starch of preparation, protein has biologically active, protein cross can occur in the process of kneading dough and form gluten network structure, solve the processability issues that potato dough is used as noodles, steamed bun processing, significant for propelling potato staple foodization.
Detailed description of the invention
Below by specific embodiment, electric heating forced air drying legal system of the present invention is further described for the full powder of potato raw.
embodiment one
Raw potatoes: with the yellow meat Gansu Province potato of fresh Calusena lansium No. 7 potatos for raw material.
Preparation technology:
(1) potato cleaning: adopt potato washer that potato cleaning is clean, in cleaning process by manually by rotting, the potato of germination and skin greening picks out;
(2) peeling potatoes: adopt skinning machine to be removed by jacket;
(3) potato slices: adopt potato slicer potato to be cut into the thin slice that thickness is 2 mm, the potato block cut is put into colour protecting liquid immersion immediately and is carried out protecting look;
(4) protect look: the potato block cut is immersed in 10 min in colour protecting liquid, colour protecting liquid be by running water configure containing the vitamin C of 2g/L and the citric acid solution of 1g/L;
(5) drain: potato block is taken out from colour protecting liquid and is placed in mesh screen and drains away the water;
(6) electric heating forced air drying: the potato block drained is put into electric drying oven with forced convection immediately and carries out drying and dehydrating, baking temperature is 40 DEG C, until potato block moisture is reduced within 10%;
(7) pulverize, sieve, pack: pulverized immediately by the potato block of electric heating forced air drying, cross 80 eye mesh screens (dehydrated potato powder not by screen cloth re-starts pulverizing), packaging, is electric heating forced air drying potato starch.
embodiment two
Raw potatoes: atropurpureus eastern agriculture 306 purple-colored potato of, pulp pitch-black with fresh epidermis is raw material.
Preparation technology:
(1) potato cleaning: adopt potato washer that potato cleaning is clean, in cleaning process by manually by rotting, the potato of germination and skin greening picks out;
(2) peeling potatoes: adopt skinning machine to be removed by jacket;
(3) potato slices: adopt potato slicer potato to be cut into the bar of 2 × 2 × 10 cm, the potato slices cut are put into colour protecting liquid immersion immediately and are carried out protecting look;
(4) protect look: the potato slices cut are immersed in 20 min in colour protecting liquid, colour protecting liquid be by running water configure containing the vitamin C of 2g/L and the solution of sodium bisulfite of 0.5 g/L;
(5) drain: potato slices are taken out from colour protecting liquid and is placed in mesh screen and drains away the water;
(6) electric heating forced air drying: the potato slices drained are put into electric drying oven with forced convection immediately and carries out drying and dehydrating, baking temperature is 50 DEG C, until potato slices moisture is reduced within 15%;
(7) pulverize, sieve, pack: pulverized immediately by the potato slices of electric heating forced air drying, cross 100 eye mesh screens (dehydrated potato powder not by screen cloth re-starts pulverizing), packaging, is electric heating forced air drying potato starch.
embodiment three
Raw potatoes: with Gansu Province potato No. 10 potatos of the yellow meat of Calusena lansium for raw material.
Preparation technology:
(1) potato cleaning: adopt potato washer that potato cleaning is clean, in cleaning process by manually by rotting, the potato of germination and skin greening picks out;
(2) peeling potatoes: adopt skinning machine to be removed by jacket;
(3) potato is diced: adopt machine potato to be cut into the fourth of 2 × 2 × 2 cm, the potato fourth cut is put into colour protecting liquid immediately and carried out protecting look;
(4) protect look: the potato fourth cut is immersed in 30 min in colour protecting liquid, colour protecting liquid be by running water configure containing the citric acid of 1 g/L and the solution of sodium bisulfite of 0.5 g/L.
(5) drain: potato fourth is taken out from colour protecting liquid and is placed in mesh screen and drains away the water;
(6) electric heating forced air drying: the potato fourth drained is put into electric drying oven with forced convection immediately and carries out drying and dehydrating, baking temperature is 60 DEG C, until potato block moisture is reduced within 5%;
(7) pulverize, sieve, pack: the potato fourth of electric heating forced air drying pulverized immediately, cross 140 eye mesh screens (dehydrated potato powder not by screen cloth re-starts pulverizing), packaging, is electric heating forced air drying potato starch.
Claims (7)
1. electric heating forced air drying legal system is for the technique of the full powder of potato raw, is by fresh potato stem tuber after cleaning, peeling, stripping and slicing, first soaks with colour protecting liquid and protects look, put into electric drying oven with forced convection and carry out electric heating forced air drying dehydration after taking-up drains; Then potato starch is through pulverizing, sieving, pack.
2. electric heating forced air drying legal system, for the technique of the full powder of potato raw, is characterized in that as claimed in claim 1: described potato is common meat Potato Cultivars, colored meat Potato Cultivars.
3. electric heating forced air drying legal system, for the technique of the full powder of potato raw, is characterized in that as claimed in claim 1: potato are cut into potato block, potato fourth or potato slices in described stripping and slicing.
4. electric heating forced air drying legal system, for the technique of the full powder of potato raw, is characterized in that as claimed in claim 1: described colour protecting liquid soak protect look be by stripping and slicing after potato be dipped in colour protecting liquid and soak 10 ~ 30 min.
5. electric heating forced air drying legal system, for the technique of the full powder of potato raw, is characterized in that as claimed in claim 1: at least one in the vitamin C of described colour protecting liquid to be concentration be 1 ~ 3 g/L, citric acid, solution of sodium bisulfite.
6. electric heating forced air drying legal system, for the technique of the full powder of potato raw, is characterized in that as claimed in claim 1: the temperature of described electric heating forced air drying dehydration is 40 DEG C ~ 60 DEG C, and after drying and dehydrating, potato moisture is 5% ~ 15%.
7. electric heating forced air drying legal system, for the technique of the full powder of potato raw, is characterized in that as claimed in claim 1: pulverize, sieve after the granular size of potato starch product be 80 ~ 140 orders.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510298371.7A CN104872582A (en) | 2015-06-03 | 2015-06-03 | Technology for preparing potato flour by electrothermal forced air drying method |
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| CN201510298371.7A CN104872582A (en) | 2015-06-03 | 2015-06-03 | Technology for preparing potato flour by electrothermal forced air drying method |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105192630A (en) * | 2015-10-28 | 2015-12-30 | 中国农业科学院农产品加工研究所 | Potato staple food special powder and production technology and application thereof |
| CN105211797A (en) * | 2015-11-16 | 2016-01-06 | 张天国 | A kind of preparation method of potato starch |
| CN105249346A (en) * | 2015-10-23 | 2016-01-20 | 江南大学 | Method for preparing low-gelatinization-degree whole potato flour |
| CN105942341A (en) * | 2016-05-06 | 2016-09-21 | 四川可士可果业股份有限公司 | Dry raw potato granules as well as slicing and dicing machine for preparing dry raw potato granules |
| CN106370800A (en) * | 2016-09-07 | 2017-02-01 | 中国科学院兰州化学物理研究所 | Method for analyzing processability of raw dehydrated potato flour through Mixolab |
| CN107114734A (en) * | 2017-06-08 | 2017-09-01 | 新疆农业科学院农产品贮藏加工研究所 | A kind of preparation method of potato starch |
| CN107581544A (en) * | 2017-09-08 | 2018-01-16 | 董晓 | A kind of preparation method of potato starch |
| CN107969659A (en) * | 2017-11-21 | 2018-05-01 | 中国农业科学院农产品加工研究所 | A kind of potato starch processing method and products therefrom |
| CN108433011A (en) * | 2018-03-06 | 2018-08-24 | 江南大学 | A kind of method of microwave radiation technology process for producing potato full-powder |
| CN109527477A (en) * | 2019-01-10 | 2019-03-29 | 河南工业大学 | A kind of production method of the raw full powder of novel potato |
| WO2020211643A1 (en) * | 2019-04-17 | 2020-10-22 | 天津科技大学 | New method for preparation of potato whole flour and use of same |
| CN111838604A (en) * | 2020-08-05 | 2020-10-30 | 中国科学院兰州化学物理研究所 | A high-protein low-sugar food with rhizoma Solani Tuber osi as main material and its preparation method |
| CN112450399A (en) * | 2020-11-17 | 2021-03-09 | 江南大学 | Preparation method of raw potato whole flour for thickening in acid system |
| CN115067491A (en) * | 2022-07-07 | 2022-09-20 | 西藏凌云生物科技开发有限公司 | Method for preparing purple potato whole powder by utilizing heat pump-nitrogen coupling drying |
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| CN105249346A (en) * | 2015-10-23 | 2016-01-20 | 江南大学 | Method for preparing low-gelatinization-degree whole potato flour |
| CN105192630A (en) * | 2015-10-28 | 2015-12-30 | 中国农业科学院农产品加工研究所 | Potato staple food special powder and production technology and application thereof |
| CN105192630B (en) * | 2015-10-28 | 2018-10-19 | 中国农业科学院农产品加工研究所 | A kind of potato staple food tailored flour and its production technology, application |
| CN105211797A (en) * | 2015-11-16 | 2016-01-06 | 张天国 | A kind of preparation method of potato starch |
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| CN106370800A (en) * | 2016-09-07 | 2017-02-01 | 中国科学院兰州化学物理研究所 | Method for analyzing processability of raw dehydrated potato flour through Mixolab |
| CN107114734B (en) * | 2017-06-08 | 2020-07-10 | 新疆农业科学院农产品贮藏加工研究所 | Preparation method of raw potato whole flour |
| CN107114734A (en) * | 2017-06-08 | 2017-09-01 | 新疆农业科学院农产品贮藏加工研究所 | A kind of preparation method of potato starch |
| CN107581544A (en) * | 2017-09-08 | 2018-01-16 | 董晓 | A kind of preparation method of potato starch |
| CN107969659A (en) * | 2017-11-21 | 2018-05-01 | 中国农业科学院农产品加工研究所 | A kind of potato starch processing method and products therefrom |
| CN108433011A (en) * | 2018-03-06 | 2018-08-24 | 江南大学 | A kind of method of microwave radiation technology process for producing potato full-powder |
| CN109527477A (en) * | 2019-01-10 | 2019-03-29 | 河南工业大学 | A kind of production method of the raw full powder of novel potato |
| WO2020211643A1 (en) * | 2019-04-17 | 2020-10-22 | 天津科技大学 | New method for preparation of potato whole flour and use of same |
| CN111838604A (en) * | 2020-08-05 | 2020-10-30 | 中国科学院兰州化学物理研究所 | A high-protein low-sugar food with rhizoma Solani Tuber osi as main material and its preparation method |
| CN112450399A (en) * | 2020-11-17 | 2021-03-09 | 江南大学 | Preparation method of raw potato whole flour for thickening in acid system |
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