CN104872583A - Whole potato starch preparation technology by freeze drying method - Google Patents
Whole potato starch preparation technology by freeze drying method Download PDFInfo
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- CN104872583A CN104872583A CN201510298399.0A CN201510298399A CN104872583A CN 104872583 A CN104872583 A CN 104872583A CN 201510298399 A CN201510298399 A CN 201510298399A CN 104872583 A CN104872583 A CN 104872583A
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- 238000004108 freeze drying Methods 0.000 title claims abstract description 32
- 229920001592 potato starch Polymers 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000005516 engineering process Methods 0.000 title abstract description 13
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 130
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 130
- 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
- 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
- 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 8
- 238000001035 drying Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000010298 pulverizing process 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 4
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 235000012015 potatoes Nutrition 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 15
- 235000018102 proteins Nutrition 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 6
- 238000007710 freezing Methods 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 5
- 108010068370 Glutens Proteins 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 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
- 238000012856 packing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 17
- 235000012149 noodles Nutrition 0.000 description 11
- 230000008569 process Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 230000035784 germination Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 235000006662 Lansium Nutrition 0.000 description 2
- 241001156382 Lansium Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000208292 Solanaceae Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000012631 food intake Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 230000002411 adverse 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
- 230000008859 change Effects 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 whole potato starch preparation technology by a freeze drying method and belongs to the technical field of potato processing. The whole potato starch preparation technology includes the steps of taking fresh potatoes as a raw material, subjecting the potatoes to cleaning, peeling and slicing, soaking the sliced potatoes in color-protecting liquid for color protection, taking out for draining and quick freezing, and placing in a freeze drying bin for freeze drying and dewatering; subjecting the dried and dewatered potatoes to smashing, sieving and packing to obtain whole potato starch. The whole potato starch preparation technology by the freeze drying method has the advantages that activity, color, aroma and taste of the potatoes can be kept in the whole potato starch maximally, and a high-quality product can be obtained, so that the prepared whole potato starch has biological activity in protein, a gluten network structure can be formed by the aid of protein crosslinks during dough kneading, the problem of low processing performance of a potato dough used for processing needles and steamed buns is solved, and the whole potato starch preparation technology is significant to propulsion of making the potatoes as staple food.
Description
Technical field
The present invention relates to a kind of preparation technology of potato starch, particularly relate to the technique that a kind of freeze-drying prepares potato starch, belong to Potato ring rot bacteria technical field.
Background technology
Potato (formal name used at school:
solanumtuberosum), belong to Solanaceae herbaceos perennial, stem tuber can be edible, is the third-largest important cereal crops in the whole world, is only second to wheat and maize.Potato also known as potato, potato, foreign sweet potato etc., the stem tuber of plant of Solanaceae.With wheat, corn, paddy, Chinese sorghum be called the large crop in the world five.
According to United Nations Food and Agricultural Organization (FAO) statistics, within 2013, global potato yield is 3.681 hundred million tons, and potato planting area and the output of China all rank first in the world, and 2013 annual productions are 8,893 ten thousand tons, account for 24.16% of Gross World Product.2015, the Ministry of Agriculture announced potato to upgrade to the third-largest cereal crops of China after paddy rice and wheat.To the year two thousand twenty, potatoes cultivated area will be doubled on the basis of existing cultivated area, will have half potato when the time comes and be used for staple food consumption.
Staple food refers to the Major Foods on dining table traditionally, is the main source of needed by human body energy.Because staple food is feature with carbohydrate, the Major Foods particularly based on starch takes in source, be therefore the cereal such as rice, wheat, corn of main component with starch, and the tubers such as potato, sweet potato food is used as staple food by the people of different geographical.The French fried potatoes made of potato in American-European countries by as staple food.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 is widely different relative to the flour making noodles or steamed bun, its 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.Therefore, adopting low temperature drying technology to prepare potato starch, to meet the application of potato in the food such as noodles, steamed bun, being of great significance for advancing the staple food tool of potatoes.
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 the full powder of traditional potato (ripe), the present invention discloses a kind of technique adopting freeze-drying to prepare potato starch, to meet the application of potato in the food such as noodles, steamed bun, advance the staple food of potatoes.
Freeze-drying of the present invention prepares the technique of potato starch, is by fresh potato stem tuber through cleaning, peeling, after stripping and slicing, first soak with colour protecting liquid and protect look, drain after taking-up, quick-frozen, then puts into freeze drying storehouse and carry out freeze-drying and dehydrating; 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 speed of described quick-frozen is yes-50 ~-30 DEG C/1 ~ 2 h.
Described cryodesiccated temperature is-50 DEG C ~-30 DEG C, and the absolute atmosphere in vacuum storehouse is 40 ~ 100 Pa.After freeze-drying and dehydrating, potato moisture is 3% ~ 15%.
Described pulverizing, sieve after the granular size of potato starch product be 80 ~ 140 orders.
Hinge structure of the present invention has the following advantages: adopt Vacuum Freezing & Drying Technology, potato is carried out under whole dry run is in vacuum, low temperature, activity and the color of potato can be kept 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, the preparation technology to potato starch of the present invention is further described.
embodiment one
Raw potatoes: with Gansu Province potato No. 7 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 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 is the solution containing the vitamin C of 2g/L and the citric acid of 1g/L configured by running water;
(5) drain: potato block is taken out from colour protecting liquid and is placed in mesh screen and drains away the water;
(6) quick-frozen: drain and immediately potato block is carried out quick-frozen, until temperature reaches subzero 30 DEG C (in 1 h);
(7) freeze drying: potato block good for quick-frozen is put into freeze drier immediately and carries out vacuum freezing drying dehydration; Freeze drying temperature is-30 DEG C, and the absolute atmosphere in vacuum storehouse is 40Pa, until potato block moisture is reduced within 3%;
(8) pulverize, sieve, pack: cryodesiccated potato block is pulverized immediately, cross 80 eye mesh screens (dehydrated potato powder not by screen cloth re-starts pulverizing), packaging, be the raw full powder of potato freeze drying.
embodiment two
Raw potatoes: atropurpureus eastern agriculture 306 purple-colored potato of, pulp pitch-black with 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.Skinning machine is adopted to be removed by jacket;
(3) potato is diced: adopt machine potato to be cut into the bar of 2 × 2 × 10 cm, the potato slices cut are put into colour protecting liquid immediately and 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 1g/L and the solution of sodium bisulfite of 0.5 g/L;
(5) drain: potato slices are taken out to be placed in from colour protecting liquid drain away the water in mesh screen;
(6) quick-frozen: the potato slices drained are carried out quick-frozen immediately, until temperature reaches-40 DEG C (in 1.5 hours);
(7) freeze drying: potato slices good for quick-frozen are put into freeze drier immediately and carries out vacuum freezing drying dehydration, freeze drying temperature is-40 DEG C, the absolute atmosphere in vacuum storehouse is 60Pa, until potato slices moisture is reduced within 10%;
(8) pulverize, sieve, pack: cryodesiccated potato block is pulverized immediately, cross 100 eye mesh screens (dehydrated potato powder not by screen cloth re-starts pulverizing), packaging, be the raw full powder of potato freeze drying.
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.Skinning machine is adopted 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 block cut is immersed in 30 min in colour protecting liquid, colour protecting liquid be by running water configure containing the citric acid of 1g/L and the solution of sodium bisulfite of 0.5 g/L;
(5) drain: potato block is taken out to be placed in from colour protecting liquid drain away the water in mesh screen;
(6) quick-frozen: the potato drained is carried out quick-frozen immediately, until temperature reaches-50 DEG C (in 2 hours);
(7) freeze drying: potato fourth good for quick-frozen is put into freeze drier immediately and carries out vacuum freezing drying dehydration, freeze drying temperature is-50 DEG C, the absolute atmosphere in vacuum storehouse is 100Pa, until potato block moisture is reduced within 15%;
(8) pulverize, sieve, pack: cryodesiccated potato block is pulverized immediately, cross 140 eye mesh screens (dehydrated potato powder not by screen cloth re-starts pulverizing), packaging, be the raw full powder of potato freeze drying.
Claims (8)
1. freeze-drying prepares the technique of potato starch, is by fresh potato stem tuber through cleaning, peeling, after stripping and slicing, first soak with colour protecting liquid and protect look, drain after taking-up, quick-frozen, then puts into freeze drying storehouse and carry out freeze-drying and dehydrating; Then potato starch is through pulverizing, sieving, pack.
2. freeze-drying prepares the technique of potato starch as claimed in claim 1, it is characterized in that: described potato is described potato is common meat Potato Cultivars, colored meat Potato Cultivars.
3. freeze-drying prepares the technique of potato starch as claimed in claim 1, it is characterized in that: potato are cut into potato block, potato fourth or potato slices in described stripping and slicing.
4. freeze-drying prepares the technique of potato starch as claimed in claim 1, it is characterized in that: 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. freeze-drying prepares the technique of potato starch as claimed in claim 1, it is characterized in that: 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. freeze-drying prepares the technique of potato starch as claimed in claim 1, it is characterized in that: the speed of described quick-frozen is yes-50 ~-30 DEG C/1 ~ 2 h.
7. freeze-drying prepares the technique of potato starch as claimed in claim 1, it is characterized in that: the temperature of freeze-drying and dehydrating is-50 DEG C ~-30 DEG C, and the absolute atmosphere in vacuum storehouse is 40 ~ 100 Pa; After drying and dehydrating, potato moisture is 3% ~ 15%.
8. freeze-drying prepares the technique of potato starch as claimed in claim 1, it is characterized in that: pulverize, sieve after the granular size of potato starch product be 80 ~ 140 orders.
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| CN201510298399.0A CN104872583A (en) | 2015-06-03 | 2015-06-03 | Whole potato starch preparation technology by freeze drying method |
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| CN201510298399.0A CN104872583A (en) | 2015-06-03 | 2015-06-03 | Whole potato starch preparation technology by freeze drying method |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105360917A (en) * | 2015-11-16 | 2016-03-02 | 张天国 | Potato steamed bun and preparation method thereof |
| CN105380175A (en) * | 2015-12-25 | 2016-03-09 | 甘肃乡草坊土特产品有限公司 | Instant potato flour and processing method thereof |
| CN105495468A (en) * | 2016-01-01 | 2016-04-20 | 西昌学院 | Preparing method and device for potato powder |
| CN105767978A (en) * | 2016-05-12 | 2016-07-20 | 刘永君 | Processing method of potato raw powder |
| CN105901587A (en) * | 2016-05-12 | 2016-08-31 | 刘永君 | Method for processing solanum tuberosum-Pisum sativum 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 |
| CN105995682A (en) * | 2016-05-12 | 2016-10-12 | 刘永君 | Method for processing potato mixed powder |
| CN106983108A (en) * | 2017-04-13 | 2017-07-28 | 河南工业大学 | A kind of potato starch preparation method |
| 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 |
| 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 |
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| 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 |
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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 |
| CN105360917A (en) * | 2015-11-16 | 2016-03-02 | 张天国 | Potato steamed bun and preparation method thereof |
| CN105380175A (en) * | 2015-12-25 | 2016-03-09 | 甘肃乡草坊土特产品有限公司 | Instant potato flour and processing method thereof |
| CN105495468A (en) * | 2016-01-01 | 2016-04-20 | 西昌学院 | Preparing method and device for potato powder |
| CN105495468B (en) * | 2016-01-01 | 2023-09-08 | 西昌学院 | Preparation method and device of potato powder |
| 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 |
| CN105767978A (en) * | 2016-05-12 | 2016-07-20 | 刘永君 | Processing method of potato raw powder |
| CN105901587A (en) * | 2016-05-12 | 2016-08-31 | 刘永君 | Method for processing solanum tuberosum-Pisum sativum flour |
| CN105995682A (en) * | 2016-05-12 | 2016-10-12 | 刘永君 | Method for processing potato mixed powder |
| CN106983108A (en) * | 2017-04-13 | 2017-07-28 | 河南工业大学 | A kind of potato starch preparation method |
| 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 |
| 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 |
| 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 |
| CN109846003A (en) * | 2018-11-07 | 2019-06-07 | 中国农业科学院农产品加工研究所 | A kind of potato staple food processing tailored flour and its production method |
| CN109619388A (en) * | 2018-12-21 | 2019-04-16 | 青海大学 | A kind of novel Italian type potato starch dumplings and preparation method thereof |
| CN109619388B (en) * | 2018-12-21 | 2022-04-22 | 青海大学 | Novel Italian-type potato raw whole-flour dumpling and preparation method thereof |
| CN109730275A (en) * | 2019-03-11 | 2019-05-10 | 河南工业大学 | A kind of preparation method of the potato starch of low free starch rate |
| 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 |
| CN110074369A (en) * | 2019-05-15 | 2019-08-02 | 齐鲁工业大学 | A kind of method of the enzyme process preparation full powder of potato staple food metaplasia |
| CN110074369B (en) * | 2019-05-15 | 2022-07-08 | 齐鲁工业大学 | Method for preparing potato staple food metaplasia whole flour by enzyme method |
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