CN105495453A - Processing technology of potatoes raw whole flour - Google Patents
Processing technology of potatoes raw whole flour Download PDFInfo
- Publication number
- CN105495453A CN105495453A CN201510852874.4A CN201510852874A CN105495453A CN 105495453 A CN105495453 A CN 105495453A CN 201510852874 A CN201510852874 A CN 201510852874A CN 105495453 A CN105495453 A CN 105495453A
- Authority
- CN
- China
- Prior art keywords
- potato
- full powder
- backfill
- processing technology
- class
- 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
Abstract
The invention discloses a processing technology of potatoes raw whole flour. The processing technology comprises the following steps: fetching potatoes, cleaning, peeling, dicing, mixing the potato dices and potato backfill raw whole flour, stirring and crushing, dehydrating by drying the crushed material, sieving, reusing an oversize product as potato backfill raw whole flour, and using an undersize product as the potatoes raw whole flour product. As the potato backfill raw whole flour and the fresh potato dices are mixed and the potato backfill raw whole flour firmly wraps the potato dices, the potato dices are isolated from the air and browning rate of the potato dices in the follow-up processes is reduced under the circumstance of not adding a color fixative; and part of moisture in the fresh potato dices is absorbed through the potato backfill raw whole flour so as to shorten hot-air drying time, reduce loss of nutrients, keep the original flavor of potatoes, decrease browning rate and enhance quality of raw whole flour.
Description
Technical field
The present invention relates to potato class processing technique field, particularly relate to the processing technology of the raw full powder of a potato seed class.
Background technology
China is Shu Lei big producing country of the world, and wherein sweet potato (IpomoeabatatasL.) annual production reaches 7,900 ten thousand t, accounts for nearly 80% of Gross World Product; Potato (SolanumtuberosumL.) cultivated area 5,000,000 hm
2, annual production 8900 ten thousand t, account for 24% of global total output, both cultivated areas and output all occupy first place in the world.In the recent period, it is strategic that the Ministry of Agriculture announces that China formally starts " potato staple food grain ", another staple food grain potato being become continue outside paddy rice, wheat, corn, and sweet potato and potato have listed National modern agricultural industry technical system all in since Eleventh Five-Year Plan, along with the continuous propelling of staple food grain strategy, expect the year two thousand twenty, more than 50% potato will consume as staple food grain, promote the application of sweet potato in staple food grain product simultaneously.
New fresh potatoes is perishable, and storage period is short, and lay up period nutritional labeling changes greatly, and storage takes up room large, and transport difficult, its promotion and application are subject to certain restrictions.According to relevant departments' statistics, have every year in China the fresh potato that is greater than 15% because of preservation improper and mildew and rot, lose edible and value added, cause ample resources to waste.So research and development can retain the good local flavor of new fresh potatoes and nutritional labeling, and be convenient to the full powder of potato class of transport and storage, receive the extensive concern of domestic and international researcher.Wherein, full powder is one of a kind of converted products of most study now, with new fresh potatoes for raw material, selected, clean, remove the peel, protect look, section, rinsing, precook, cool, boiling, smash mud, the technical process such as to dehydrate and the fine particulate, sheet bits shape or the Powdered dehydrated products that obtain.
Authorization Notice No. is that the application for a patent for invention of CN101810286B discloses a kind of method preparing the full powder of potato class, comprising: will remove the peel the section of potato class, potato such sheets is carried out color retention; The thickness of described potato such sheets is 9 ~ 11mm; Potato class after above-mentioned color retention is heat-treated; Described heat treated temperature is 90 ~ 110 DEG C, and the described heat treated time is 11 ~ 13min; Potato class after heat treatment carries out freezing, vacuum freeze drying, obtains the full powder of potato class; Described freezing temperature is-30 DEG C ~-35 DEG C.
Authorization Notice No. is that the application for a patent for invention of CN104872581A discloses a kind of method preparing potato starch, comprise: by fresh potato after cleaning, peeling, stripping and slicing, soak with colour protecting liquid and protect look, the method mainly adopts vacuum drying method, vacuum dehydration temperature is 40 DEG C ~ 60 DEG C, and vacuum is 80 ~ 99.99kPa.
At present, potato class full powder product mainly concentrates on the ripe full powder of potato class, through the ripe full powder of high-temperature maturing process, nutritional labeling wherein changes, and starch is gelatinization, protein is sex change, the bioactivators such as vitamin destroy serious, not only have impact on the trophic function characteristic of full powder, also produce certain adverse effect to the processing characteristics of full powder, steamed bread forming as added the ripe full powder of potato class is in a large number difficult, proof difficulty, and noodles easily rupture.Therefore, for overcoming the above problems, improving the application of the full powder of potato class in food, being necessary the raw full powder of exploitation potato class.And the raw full powder of traditional potato class dries comminuting method by section usually, the raw full powder appearance luster of gained is poor.Modern advanced preparation method then often have employed the drying mode that the energy consumption such as vacuum drying, freeze drying is higher, efficiency is lower, therefore, research and develop new low energy consumption, high efficiency, and the raw full powder preparation technique of the potato class meeting China's potato industry requirement is imperative.
Summary of the invention
The invention provides the processing technology of the raw full powder of a potato seed class, this processing process be simple, be easy to processing, the raw full powder browning rate of potato class of acquisition and free starch rate low, processing efficiency can be improved while the full powder quality of guarantee potato class.
The processing technology of the raw full powder of one potato seed class, comprising: get potato class, cleaning, peeling, stripping and slicing, backfill raw full powder again to mix with potato class, stir and pulverize, crushed material is after heated-air drying dehydration, sieve, oversize is as the raw full powder reuse of potato class backfill, and screenings is the raw full powder product of potato class.
Fresh potato block and potato class being backfilled raw full powder carries out in the process mixed, and potato block can firmly wrap by the raw full powder of potato class backfill; On the one hand, completely cut off the contact of potato block and air, reduce the brown stain degree of potato block in follow-up hot-air drying process; On the other hand, the portion of water in potato class potato chips can be absorbed while potato class backfill raw full powder parcel potato block, be conducive to carrying out fast of follow-up heated-air drying, shorten hot-wind-drying time, avoid the loss of nutriment, keep the original flavor of potato class, also can reduce browning rate simultaneously.
The described raw full powder of potato class backfill refers to that the raw full powder of the potato class prepared comes back in the preparation of the raw full powder of potato class.Repeat the continuous prodution that above-mentioned steps can realize processing technology of the present invention; When carrying out continuous prodution, the initial raw full powder of potato class backfill used can adopt traditional handicraft to be prepared, and through constantly backfilling dilution, the ratio that the raw full powder of initial potato class backfill accounts for whole product is few.
In this processing technology, described stripping and slicing comprises slitting, chopping, cuts into slices, dices, pelletizing and other are irregularly shaped etc.; Refer to and potato class larger for potato shape is cut into potato chips, potato fourth, potato grain or French fries, smaller then can directly the feeding intake of potato shape.
As preferably, the preparation technology of the raw full powder of described potato class backfill is: get potato class, after clean, remove the peel, cut into slices, protect look, heated-air drying, pulverizing, obtains the backfill of described potato class and gives birth to full powder.
More preferably, in the preparation technology of the raw full powder of potato class backfill, described in protect look process be: the potato chips after section are placed in mass fraction be 0.01% D-araboascorbic acid sodium solution or mass fraction be 0.50% citric acid solution soak 10 ~ 20min.
As preferably, in the preparation technology of the raw full powder of potato class backfill, the temperature of described heated-air drying is 40 ~ 60 DEG C, and drying time is 6 ~ 10h.
The usage ratio that potato class potato block and potato class backfill raw full powder has impact for the time of follow-up heated-air drying and the quality of final products, and as preferably, it is 1:0.5 ~ 1.5 that potato block and potato class backfill the mass ratio of giving birth to full powder.More preferably, the mass ratio that described sweet potato potato block and potato class backfill raw full powder is 1:0.7, and the mass ratio of potato block and the raw full powder of backfill is 1:1.
Potato block and potato class backfill the mixed form of raw full powder can be multiple, disposablely can add the raw full powder of potato class backfill, directly mix with potato class potato block, also can add potato class several times and backfill the full powder of life and mix.As preferably, when the mass ratio that described sweet potato potato block and potato class backfill raw full powder is 1:0.7, point to mix for three times, the ratio that each consumption accounts for the raw full powder of total potato class backfill is followed successively by 30%, 30% and 40%.As preferably, when the mass ratio that described potato block and potato class backfill raw full powder is 1:1, point to mix for three times, the ratio that each consumption accounts for the raw full powder of total potato class backfill is followed successively by 30%, 30% and 40%.
Potato block and potato class backfill raw being uniformly mixed of full powder and high-speed stirred can be adopted to mix, and realize mixing simultaneously and pulverize; As preferably, during pulverizing, rotating speed is 1000 ~ 1500rpm, grinding time 3 ~ 20s.
In order to prevent brown stain further, can backfill in the mixture of raw full powder at potato block and potato class and add a certain amount of Powdered color stabilizer, not only can play color-protecting function, and Powdered color stabilizer can not introduce unnecessary moisture to mixture, ensure that hot-wind-drying time can not extend.As preferably, described color stabilizer is citric acid or ascorbic acid, and the addition of color stabilizer is 0.1 ~ 0.5% of amount of the mixture.
As preferably, described drying is heated-air drying or pneumatic conveying drying.More preferably, the temperature of described heated-air drying is 40 ~ 60 DEG C, and the time is 2 ~ 4h.In hot-air drying process, by pulverizing, loose and the potato powder of humidity is laid in basin, heap disc thickness≤0.5cm; The water content of the raw full powder of dried potato class is less than 2%.
As preferably, described in the order number that sieves be 20 ~ 100 orders.Wherein, oarse-grained oversize can be used for the preparation of the raw full powder of potato class as the raw full powder of potato class backfill of a new round; Screenings is then final products.
Compared with prior art, the present invention has following beneficial effect:
(1) raw for the backfill of potato class full powder mixes with fresh potato block by the present invention, by potato class backfill raw full powder, potato block is firmly wrapped, thus the contact of isolated potato block and air, when not adding color stabilizer, reduce the browning rate of potato block in subsequent technique; And the portion of water absorbed by the raw full powder of potato class backfill in fresh potato block, thus shorten hot-wind-drying time, reduce the loss of nutriment, keep the original flavor of potato class, reduce browning rate, improve raw full powder quality.
(2) eliminate the color preservation technology of fresh potato block in processing technology of the present invention, decrease extra crushing process simultaneously, improve working (machining) efficiency, improve the quality of product.
(3) the raw full powder browning rate of the potato class for preparing of processing technology of the present invention is low, free starch content is low, and product quality is high.
Detailed description of the invention
Below by concrete case study on implementation, processing technology of the present invention is described further.
Iodine blue value assay method: get 2,50ml volumetric flask, the nearly scale of adding distil water, be settled to scale in 65 DEG C of water-bath preheatings, separately get the full powder sample of 0.25g in 100ml beaker, pour the distilled water of 50ml preheating into, 5min is stirred in 65 DEG C of water-baths, static 1min filters, filtrate keeps this temperature and draws 5ml while hot in 50ml chromoscope, add 1ml0.02mol/L iodine standard solution and be settled to scale, get 1ml0.02mol/L iodine standard solution simultaneously, be settled to 50ml and do reagent blank zeroising, working sample is at 650nm place light absorption value E.Each sample surveys 3 times, averages.Free starch content is judged by iodine blue value.Iodine blue value=E*54.2+5.
Embodiment 1
A processing technology for the raw full powder of sweet potato, comprises the following steps:
(1) get fresh sweet potato, sweet potato, to without dirt, after artificial peeling, is cut into the thin slice of thickness 1mm by clean water;
(2) thin slice is placed in mass fraction be 0.01% D-araboascorbic acid sodium solution soak 15min, then under 60 DEG C of conditions heated-air drying 8h, pulverize, cross 80 mesh sieves, obtain the raw full powder of sweet potato backfill;
(3) repeat step (1), by the raw full powder of sweet potato backfill with thin slice in mass ratio for 0.7:1 is uniformly mixed, pulverizing rotating speed is 1200rpm, and pulverizing number of times is 2 times, and each grinding time is 3s;
(4) heated-air drying 4h at mixed mixture being placed in 60 DEG C, obtains the raw full powder of sweet potato that water content is less than 2%;
(5) after raw for dried sweet potato full powder being crossed 50 mesh sieves, oversize re-starts step (3) as the raw full powder of sweet potato backfill, after screenings is packed, obtains the raw full powder product of sweet potato.
The free starch iodine blue value 5.18, value of chromatism L of the raw full powder product of this sweet potato
*=69.2, b
*=18.9, a
*=3.3.
Embodiment 2
A processing technology for the raw full powder of sweet potato, comprises the following steps:
(1) get fresh sweet potato, sweet potato, to without dirt, after artificial peeling, is cut into the thin slice of thickness 1mm by clean water;
(2) thin slice is placed in mass fraction be 0.01% D-araboascorbic acid sodium solution soak 15min, then under 60 DEG C of conditions heated-air drying 8h, pulverize, cross 80 mesh sieves, obtain the raw full powder of sweet potato backfill;
(3) repeat step (1), by the raw full powder of sweet potato backfill with thin slice in mass ratio for 0.7:1 is uniformly mixed, pulverizing rotating speed is 1200rpm, and pulverizing number of times is 2 times, and each grinding time is 3s; The raw full powder of sweet potato backfill is divided into three and adds, and the usage ratio that addition accounts for the raw full powder of total sweet potato backfill is respectively 30%, 30% and 40%;
(4) heated-air drying 3h at mixed mixture being placed in 60 DEG C, obtains the raw full powder of sweet potato that water content is less than 2%;
(5) after raw for dried sweet potato full powder being crossed 50 mesh sieves, oversize re-starts step (3) as the raw full powder of sweet potato backfill, after screenings is packed, obtains the raw full powder product of sweet potato.
The free starch iodine blue value 5.16, value of chromatism L of the raw full powder product of this sweet potato
*=69.2, b
*=19.3, a
*=3.0.
Embodiment 3
A processing technology for potato starch, comprises the following steps:
(1) get fresh potato, potato, to without dirt, after artificial peeling, is cut into the thin slice of thickness 2mm × 2mm by clean water;
(2) thin slice is placed in mass fraction be 0.50% citric acid solution soak 15min, then under 60 DEG C of conditions heated-air drying 8h, pulverize, cross 80 mesh sieves, obtain the raw full powder of potato backfill;
(3) repeat step (1), by the raw full powder of potato backfill with thin slice in mass ratio for 1:1 is uniformly mixed, pulverizing rotating speed is 1200rpm, and pulverizing number of times is 3 times, and each grinding time is 3s; The raw full powder of potato backfill is divided into three and adds, and the usage ratio that addition accounts for the raw full powder of total potato backfill is respectively 30%, 30% and 40%;
(4) heated-air drying 2h at mixed mixture being placed in 60 DEG C, obtains the potato starch that water content is less than 2%;
(5), after dried potato starch being crossed 80 mesh sieves, oversize re-starts step (3) as the raw full powder of potato backfill, after screenings is packed, obtains potato starch product.
The free starch iodine blue value 7.00, value of chromatism L of this potato starch product
*=68.6, b
*=13.8, a
*=3.7.
Embodiment 4
A processing technology for potato starch, comprises the following steps:
(1) get fresh potato, potato, to without dirt, after artificial peeling, is cut into the thin slice of thickness 1mm by clean water;
(2) thin slice is placed in mass fraction be 0.01% D-araboascorbic acid sodium solution soak 15min, then under 60 DEG C of conditions heated-air drying 8h, pulverize, cross 80 mesh sieves, obtain the raw full powder of potato backfill;
(3) repeat step (1), by the raw full powder of potato backfill and thin slice in mass ratio for 1:1 is uniformly mixed, and add the citric acid of mixture 0.5% mass fraction, mix, pulverize under rotating speed is 1200rpm, pulverizing number of times is 3 times, and each grinding time is 3s;
(4) heated-air drying 2h at mixed mixture being placed in 60 DEG C, obtains the potato starch that water content is less than 2%;
(5), after dried potato starch being crossed 80 mesh sieves, oversize re-starts step (3) as the raw full powder of potato backfill, after screenings is packed, obtains potato starch product.
The free starch iodine blue value 8.02, value of chromatism L of this potato starch product
*=64.1, b
*=14.5, a
*=4.5.
Comparative example 1
A processing technology for the raw full powder of sweet potato, comprises the following steps:
(1) get fresh sweet potato, sweet potato, to without dirt, after artificial peeling, is cut into the thin slice of thickness 1mm by clean water;
(2) thin slice after draining is placed in mass fraction be 0.01% D-araboascorbic acid sodium solution soak 15min, then under 60 DEG C of conditions heated-air drying 8h, pulverize, cross 80 mesh sieves, obtain the raw full powder of sweet potato.
The free starch iodine blue value 5.24, value of chromatism L of the raw full powder product of this sweet potato
*=72.1.0, b
*=17.6, a
*=3.2.
Comparative example 2
A processing technology for potato starch, comprises the following steps:
(1) get fresh potato, potato, to without dirt, after artificial peeling, is cut into the thin slice of thickness 1mm by clean water;
(2) thin slice after draining is placed in mass fraction be 0.50% citric acid solution soak 15min, then under 60 DEG C of conditions heated-air drying 8h, pulverize, cross 80 mesh sieves, obtain potato starch.
The free starch iodine blue value 7.27, value of chromatism L of this potato starch product
*=68.9, b
*=14.6, a
*=3.8.
Claims (10)
1. the processing technology of the raw full powder of a potato seed class, is characterized in that, comprising: get potato class, cleaning, peeling, stripping and slicing, backfill raw full powder again to mix with potato class, stir and pulverize, after the dehydration of crushed material drying, sieve, oversize is as the raw full powder reuse of potato class backfill, and screenings is the raw full powder product of potato class.
2. processing technology as claimed in claim 1, it is characterized in that, described potato class is potato or sweet potato.
3. processing technology as claimed in claim 1, is characterized in that, the preparation technology of the raw full powder of described potato class backfill is: get potato class, after cleaning, remove the peel, cut into slices, protect look, heated-air drying, pulverizing, obtains the raw full powder of described potato class backfill.
4. processing technology as claimed in claim 3, it is characterized in that, in the preparation technology of the raw full powder of potato class backfill, described in protect look process be: the potato chips after section are placed in mass fraction be 0.01% D-araboascorbic acid sodium solution or mass fraction be 0.50% citric acid solution soak 10 ~ 20min.
5. processing technology as claimed in claim 3, is characterized in that, in the preparation technology of the raw full powder of potato class backfill, the temperature of described heated-air drying is 40 ~ 60 DEG C, and drying time is 6 ~ 10h.
6. processing technology as claimed in claim 1, is characterized in that, the mass ratio that potato block and potato class backfill raw full powder is 1:0.5 ~ 1.5.
7. processing technology as claimed in claim 1, is characterized in that, when stirring pulverizing, rotating speed is 1000 ~ 1500rpm, grinding time 3 ~ 20s.
8. processing technology as claimed in claim 1, it is characterized in that, in mixed process, in mixture, add Powdered color stabilizer, described color stabilizer is citric acid or ascorbic acid, and the addition of color stabilizer is 0.1 ~ 0.5% of amount of the mixture.
9. processing technology as claimed in claim 1, it is characterized in that, described drying is heated-air drying or pneumatic conveying drying.
10. processing technology as claimed in claim 1, is characterized in that, described in the order number that sieves be 20 ~ 100 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510852874.4A CN105495453A (en) | 2015-11-30 | 2015-11-30 | Processing technology of potatoes raw whole flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510852874.4A CN105495453A (en) | 2015-11-30 | 2015-11-30 | Processing technology of potatoes raw whole flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495453A true CN105495453A (en) | 2016-04-20 |
Family
ID=55704060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510852874.4A Pending CN105495453A (en) | 2015-11-30 | 2015-11-30 | Processing technology of potatoes raw whole flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495453A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901583A (en) * | 2016-04-22 | 2016-08-31 | 朱渭兵 | Processing method for coproducing sweet potato juice, starch and total-sweet potato starch by using sweet potato |
| CN106072183A (en) * | 2016-06-20 | 2016-11-09 | 西昌市科兴薯业有限公司 | Energy saving and environment friendly potato full-powder processing method |
| CN106072168A (en) * | 2016-06-16 | 2016-11-09 | 河北科技师范学院 | Sweet potato flour and preparation method thereof and the preparation method of a kind of sweet potato food |
| CN106235129A (en) * | 2016-08-10 | 2016-12-21 | 自然味（重庆）农业科技股份有限公司 | Detoxicating intestine sweet potato powder and preparation method thereof |
| CN106666554A (en) * | 2016-12-26 | 2017-05-17 | 云南省农业科学院经济作物研究所 | Preparation method of high-whiteness potato raw whole wheat flour |
| CN107581544A (en) * | 2017-09-08 | 2018-01-16 | 董晓 | A kind of preparation method of potato starch |
| CN107736589A (en) * | 2017-11-20 | 2018-02-27 | 乐陵希森马铃薯产业集团有限公司 | A kind of preparation technology of potato granule full powder and its application |
| CN108740888A (en) * | 2018-06-12 | 2018-11-06 | 湖南博嘉魔力农业科技有限公司 | A kind of no sulphur slice food made from Amorphophallus rivieri and its processing method |
| CN109156769A (en) * | 2018-07-02 | 2019-01-08 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of potato starch bean vermicelli |
| CN110403160A (en) * | 2019-07-17 | 2019-11-05 | 湖北根聚地农业发展股份有限公司 | A method of utilizing the raw full powder of the dry preparation sweet potato of hot wind-microwave coupling |
| CN112450399A (en) * | 2020-11-17 | 2021-03-09 | 江南大学 | Preparation method of raw potato whole flour for thickening in acid system |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1289558A (en) * | 2000-09-29 | 2001-04-04 | 中国农业机械化科学研究院 | Technology and equipment for processing potato flour |
| CN101317645A (en) * | 2008-07-17 | 2008-12-10 | 中国农业大学 | Processing method for preventing full-powder cell wall breaking of sweet potato particle |
| CN102697004A (en) * | 2012-06-01 | 2012-10-03 | 四川紫金都市农业有限公司 | Production method for purple sweet potato entire powder |
| CN102813159A (en) * | 2012-09-17 | 2012-12-12 | 江南大学 | Preparation method of sweet potato flakes by composite color protecting and low-temperature precooking technologies |
-
2015
- 2015-11-30 CN CN201510852874.4A patent/CN105495453A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1289558A (en) * | 2000-09-29 | 2001-04-04 | 中国农业机械化科学研究院 | Technology and equipment for processing potato flour |
| CN101317645A (en) * | 2008-07-17 | 2008-12-10 | 中国农业大学 | Processing method for preventing full-powder cell wall breaking of sweet potato particle |
| CN102697004A (en) * | 2012-06-01 | 2012-10-03 | 四川紫金都市农业有限公司 | Production method for purple sweet potato entire powder |
| CN102813159A (en) * | 2012-09-17 | 2012-12-12 | 江南大学 | Preparation method of sweet potato flakes by composite color protecting and low-temperature precooking technologies |
Non-Patent Citations (1)
| Title |
|---|
| 方宪法等: ""马铃薯颗粒全粉生产工艺研究"", 《粮油加工与食品机械》 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901583A (en) * | 2016-04-22 | 2016-08-31 | 朱渭兵 | Processing method for coproducing sweet potato juice, starch and total-sweet potato starch by using sweet potato |
| CN106072168A (en) * | 2016-06-16 | 2016-11-09 | 河北科技师范学院 | Sweet potato flour and preparation method thereof and the preparation method of a kind of sweet potato food |
| CN106072168B (en) * | 2016-06-16 | 2020-03-31 | 河北科技师范学院 | Sweet potato powder and preparation method thereof and preparation method of sweet potato food |
| CN106072183B (en) * | 2016-06-20 | 2019-09-03 | 西昌市科兴薯业有限公司 | Energy saving and environment friendly potato full-powder processing method |
| CN106072183A (en) * | 2016-06-20 | 2016-11-09 | 西昌市科兴薯业有限公司 | Energy saving and environment friendly potato full-powder processing method |
| CN106235129A (en) * | 2016-08-10 | 2016-12-21 | 自然味（重庆）农业科技股份有限公司 | Detoxicating intestine sweet potato powder and preparation method thereof |
| CN106666554A (en) * | 2016-12-26 | 2017-05-17 | 云南省农业科学院经济作物研究所 | Preparation method of high-whiteness potato raw whole wheat flour |
| CN107581544A (en) * | 2017-09-08 | 2018-01-16 | 董晓 | A kind of preparation method of potato starch |
| CN107736589A (en) * | 2017-11-20 | 2018-02-27 | 乐陵希森马铃薯产业集团有限公司 | A kind of preparation technology of potato granule full powder and its application |
| CN108740888A (en) * | 2018-06-12 | 2018-11-06 | 湖南博嘉魔力农业科技有限公司 | A kind of no sulphur slice food made from Amorphophallus rivieri and its processing method |
| CN108740888B (en) * | 2018-06-12 | 2022-01-25 | 湖南博嘉魔力农业科技有限公司 | Sulfur-free konjac slice and processing method thereof |
| CN109156769A (en) * | 2018-07-02 | 2019-01-08 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of potato starch bean vermicelli |
| CN110403160A (en) * | 2019-07-17 | 2019-11-05 | 湖北根聚地农业发展股份有限公司 | A method of utilizing the raw full powder of the dry preparation sweet potato of hot wind-microwave coupling |
| CN112450399A (en) * | 2020-11-17 | 2021-03-09 | 江南大学 | Preparation method of raw potato whole flour for thickening in acid system |
| CN112450399B (en) * | 2020-11-17 | 2022-04-29 | 江南大学 | Preparation method of raw potato whole flour for thickening in acid system |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105495453A (en) | Processing technology of potatoes raw whole flour | |
| CN102793120B (en) | Preparation method for whole-banana powder | |
| CN101326991B (en) | Clam solid seafood condiment and production method | |
| CN103652685B (en) | Preparation method of Chinese yam nutrition powder | |
| CN103461908B (en) | Chinese yam rice soup and production method thereof | |
| CN106072168B (en) | Sweet potato powder and preparation method thereof and preparation method of sweet potato food | |
| CN103549240B (en) | Method for preparing food emulsifying agent based on bamboo shoot dietary fiber and product | |
| CN101658291B (en) | Preparation method of mushroom chip | |
| CN101341963A (en) | Potato rice noodle and preparing process | |
| CN105495454A (en) | Processing technology of potatoes cooked whole flour | |
| CN105902620A (en) | Fresh cistanche decoction piece and preparation method thereof | |
| JP2010284148A (en) | Sheet or block of vegetable and/or fruit | |
| CN104172071B (en) | A kind of edible mushroom seasoning material and its preparation method and application | |
| CN105918792A (en) | Potato-rice noodles without addition of extraneous moisture and preparation method thereof | |
| CN106852474A (en) | A kind of light simplified production method of the full powder of instant type bitter cassava | |
| CN103564316A (en) | Method for preparing potato food by taking purple sweet potatoes as main raw materials | |
| CN104824529A (en) | Making method of brown rice powder with high nutritive value | |
| CN104824532A (en) | Making method of brown rice powder with high nutritive value | |
| CN101057629B (en) | Wheat protein powder and its processing method and gluten crusher | |
| CN101912088A (en) | Method for preparing mixed bean dried noodles | |
| CN109706026A (en) | A kind of asparagus jujube rice wine and preparation method thereof | |
| CN101347221A (en) | Rice noodle made from dry cooked potato and production method | |
| CN105166274B (en) | A kind of the Gentiana triflora really bar and its production method of ultra-fine grinding | |
| CN104824534A (en) | Making method of brown rice powder with high nutritive value | |
| CN101147572A (en) | Plant meal complementing agent and preparing process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |
|
| RJ01 | Rejection of invention patent application after publication |