CN106617162A - Potato peeling method - Google Patents
Potato peeling method Download PDFInfo
- Publication number
- CN106617162A CN106617162A CN201611077980.0A CN201611077980A CN106617162A CN 106617162 A CN106617162 A CN 106617162A CN 201611077980 A CN201611077980 A CN 201611077980A CN 106617162 A CN106617162 A CN 106617162A
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- China
- Prior art keywords
- potato
- pressed
- peeling method
- decortication
- peeling
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N7/00—Peeling vegetables or fruit
- A23N7/02—Peeling potatoes, apples or similarly shaped vegetables or fruit
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N7/00—Peeling vegetables or fruit
- A23N7/01—Peeling vegetables or fruit using chemical substances, e.g. lye
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Toxicology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a potato peeling method. Modified wheat meal is mixed with potassium chloride, sodium chloride, magnesium sulfate, ferric sulfate and water, the mixture is heated, stirred and cooled to reach normal temperature, streptomycete hyphae are inoculated, culture is performed at the normal temperature for 5 days to obtain a culture solution, the culture solution is diluted to obtain a peeling solution, potatoes are completely soaked in the peeling solution, and manual peel rubbing is performed after soaking. Peeled potatoes have no damage on the surfaces, the peeling solution has no influence on the taste of the potatoes, meanwhile the peeling solution further has a certain browning prevention effect on the potatoes, the peeled potatoes do not produce a browning phenomenon when being put in the air within 12 hours.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of potato peeling method.
Background technology
Potato, is annual tuberous plant, there are about planting another name 20 in China, with high yield, widely distributed, adaptability more
By force, nutrient content comprehensively, industry chain length, strong process change ability the features such as, be important suitable grain, suitable dish, preferably raise, be fit to do industrial original
Versatile grain and the industrial crops such as material.
During potato deep processing, typically peeled using beaming machine, due to potato it is different, and rossing in beaming machine
Blade is usually fixed, it is difficult to be adjusted according to potato shape, the phenomenons scraped or do not scrape easily occurs more, and is peeled
Potato afterwards is cut open exposure in atmosphere because of tissue, it is easy to which browning phenomenon occurs.
The content of the invention
The shortcoming existed to potato decortication using beaming machine in solve prior art, the present invention provides a kind of potato decortication
Method, potato peeling method of the present invention is peeled using immersion way to potato, and the decortication time is short, and exfoliant effect is good, decortication
Potato afterwards is difficult brown stain.
The technical solution used in the present invention is, a kind of potato peeling method,
Modified wheat powder and potassium chloride, sodium chloride, magnesium sulfate, ferric sulfate, water are pressed into 45-50:1:2:1:1000 weight is than mixed
Close, be heated to 75-80 DEG C, after being sufficiently stirred for 30-35 minutes under the stir speed (S.S.) of 150-170r/min, be cooled to normal temperature, press
1% ratio inoculation yellow streptomycete silk, cultivates 5 days at normal temperatures, obtains nutrient solution, and nutrient solution and water are pressed into 1:100 volume ratio
Mixed diluting, obtains liquid of peeling, and potato is completely soaked in decortication liquid, and soak time is 30-35 minutes.
Wherein, modified wheat powder preparation method is,
Wheat flour and calcium stearate are pressed into 1000：The weight ratio of 2-3 is added in mechanical activation equipment, and high-speed stirred mixes 10 points
Clock, obtains mixed material；
Mixed material is passed through ball mill, compound and pellet heap volume=100g：800ml, under 720-750r/min rotational speed of ball-mill
Grinding 2 hours.
Before potato is soaked in decortication liquid, potato epidermis attachment debris are cleaned up.
After potato immersion, potato is peeled using artificial rubbing leather method, without the need for arduously easily rubbing with the hands potato epidermis
Remove, after artificial rubbing leather complete peeling rate up to 99.5%,（Completely peel standard be：Potato surface remains without epidermis）, after decortication
It is not in browning phenomenon that potato was placed in atmosphere in 12 hours.
Below in conjunction with concrete contrast test, the present invention is further described：
Modified wheat powder of the present invention is replaced with into wheat flour as a control group, after the immersion of control group potato, artificial rubbing leather is carried out, is rubbed with the hands
Slightly larger than the potato after present invention immersion, complete peeling rate is 72% to skin difficulty after artificial rubbing leather, and the potato after decortication is in atmosphere
There is browning phenomenon after placing 2 hours.
It can be seen that, modified wheat powder has obvious action to improving peeling rate and Restrain browning.
Beneficial effect of the present invention is to be mixed with potassium chloride, sodium chloride, magnesium sulfate, ferric sulfate, water by modified wheat powder
The culture medium inoculated yellow streptomycete silk for arriving, cultivates 5 days at normal temperatures, substantial amounts of cellulase and pectase can be produced, by potato
Soak 30-35 minutes in decortication liquid after dilution, further take out, be manually easy to rub with the hands potato peel and remove, resulting decortication liquid
Can recycle 3 days, potato surface nondestructive after decortication wound, decortication liquid on potato mouthfeel without impact, while liquid of peeling is to potato
Also there is certain prevent-browning effect, the potato after decortication is placed will not produce in 12 hours browning phenomenon in atmosphere.
Specific embodiment
Embodiment 1,
Modified wheat powder and potassium chloride, sodium chloride, magnesium sulfate, ferric sulfate, water are pressed into 45:1:2:1:1000 weight ratio mixing,
75 DEG C are heated to, after being sufficiently stirred for 30 minutes under the stir speed (S.S.) of 150r/min, normal temperature is cooled to, the ratio inoculation in 1% is yellow
Strepto- mycelia, cultivates 5 days at normal temperatures, obtains nutrient solution, and nutrient solution and water are pressed into 1:100 volume ratio mixed diluting, obtains
Decortication liquid, potato is completely soaked in decortication liquid, and soak time is 30 minutes.
Before potato is soaked in decortication liquid, potato epidermis attachment debris are cleaned up.
Wherein, modified wheat powder preparation method is,
Wheat flour and calcium stearate are pressed into 1000：2 weight ratio is added in mechanical activation equipment, and high-speed stirred mixes 10 points
Clock, obtains mixed material；
Mixed material is passed through ball mill, compound and pellet heap volume=100g：800ml, grinds under 720r/min rotational speed of ball-mill
2 hours.
Embodiment 2,
Modified wheat powder and potassium chloride, sodium chloride, magnesium sulfate, ferric sulfate, water are pressed into 48:1:2:1:1000 weight ratio mixing,
78 DEG C are heated to, after being sufficiently stirred for 32 minutes under the stir speed (S.S.) of 160r/min, normal temperature is cooled to, the ratio inoculation in 1% is yellow
Strepto- mycelia, cultivates 5 days at normal temperatures, obtains nutrient solution, and nutrient solution and water are pressed into 1:100 volume ratio mixed diluting, obtains
Decortication liquid, potato is completely soaked in decortication liquid, and soak time is 33 minutes.
Before potato is soaked in decortication liquid, potato epidermis attachment debris are cleaned up.
Wherein, modified wheat powder preparation method is,
Wheat flour and calcium stearate are pressed into 1000：2.5 weight ratio is added in mechanical activation equipment, and high-speed stirred mixes 10 points
Clock, obtains mixed material；
Mixed material is passed through ball mill, compound and pellet heap volume=100g：800ml, grinds under 730r/min rotational speed of ball-mill
2 hours.
Embodiment 3,
Modified wheat powder and potassium chloride, sodium chloride, magnesium sulfate, ferric sulfate, water are pressed into 50:1:2:1:1000 weight ratio mixing,
80 DEG C are heated to, after being sufficiently stirred for 35 minutes under the stir speed (S.S.) of 170r/min, normal temperature is cooled to, the ratio inoculation in 1% is yellow
Strepto- mycelia, cultivates 5 days at normal temperatures, obtains nutrient solution, and nutrient solution and water are pressed into 1:100 volume ratio mixed diluting, obtains
Decortication liquid, potato is completely soaked in decortication liquid, and soak time is 35 minutes.
Before potato is soaked in decortication liquid, potato epidermis attachment debris are cleaned up.
Wherein, modified wheat powder preparation method is,
Wheat flour and calcium stearate are pressed into 1000：3 weight ratio is added in mechanical activation equipment, and high-speed stirred mixes 10 points
Clock, obtains mixed material；
Mixed material is passed through ball mill, compound and pellet heap volume=100g：800ml, grinds under 7500r/min rotational speed of ball-mill
Mill 2 hours.
Claims (4)
1. a kind of potato peeling method, it is characterised in that comprise the following steps that：
Modified wheat powder and potassium chloride, sodium chloride, magnesium sulfate, ferric sulfate, water are pressed into 45-50:1:2:1:1000 weight is than mixed
Close, be heated to 75-80 DEG C, after being sufficiently stirred for 30-35 minutes under the stir speed (S.S.) of 150-170r/min, be cooled to normal temperature, press
1% ratio inoculation yellow streptomycete silk, cultivates 5 days at normal temperatures, obtains nutrient solution, and nutrient solution and water are pressed into 1:100 volume ratio
Mixed diluting, obtains liquid of peeling, and potato is completely soaked in decortication liquid.
2. a kind of potato peeling method according to claim 1 and 2, it is characterised in that
Modified wheat powder preparation method is,
Wheat flour and calcium stearate are pressed into 1000：The weight ratio of 2-3 is added in mechanical activation equipment, and high-speed stirred mixes 10 points
Clock, obtains mixed material；
Mixed material is passed through ball mill, compound and pellet heap volume=100g：800ml, under 720-750r/min rotational speed of ball-mill
Grinding 2 hours.
3. a kind of potato peeling method according to claim 1, it is characterised in that
Potato soak time in decortication liquid is 30-35 minutes.
4. a kind of potato peeling method according to claim 1 and 2, it is characterised in that
Before potato is soaked in decortication liquid, potato epidermis attachment debris are cleaned up.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611077980.0A CN106617162A (en) | 2016-11-30 | 2016-11-30 | Potato peeling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611077980.0A CN106617162A (en) | 2016-11-30 | 2016-11-30 | Potato peeling method |
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| Publication Number | Publication Date |
|---|---|
| CN106617162A true CN106617162A (en) | 2017-05-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611077980.0A Pending CN106617162A (en) | 2016-11-30 | 2016-11-30 | Potato peeling method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008086258A (en) * | 2006-10-02 | 2008-04-17 | Wakayama Prefecture | Peeling method of persimmon fruit and peeled persimmon fruit |
| CN101653287A (en) * | 2009-09-04 | 2010-02-24 | 湖南省农产品加工研究所 | Method of removing yellow peach peels with enzyme |
| CN102342570A (en) * | 2011-09-29 | 2012-02-08 | 山东商业职业技术学院 | Separating method of fruit skin layer |
| CN102823922A (en) * | 2012-09-10 | 2012-12-19 | 长沙理工大学 | Method for removing lotus seed husks by using biological compound enzyme |
| CN105495636A (en) * | 2015-12-30 | 2016-04-20 | 袁梅芳 | Peach peeling method |
-
2016
- 2016-11-30 CN CN201611077980.0A patent/CN106617162A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008086258A (en) * | 2006-10-02 | 2008-04-17 | Wakayama Prefecture | Peeling method of persimmon fruit and peeled persimmon fruit |
| CN101653287A (en) * | 2009-09-04 | 2010-02-24 | 湖南省农产品加工研究所 | Method of removing yellow peach peels with enzyme |
| CN102342570A (en) * | 2011-09-29 | 2012-02-08 | 山东商业职业技术学院 | Separating method of fruit skin layer |
| CN102823922A (en) * | 2012-09-10 | 2012-12-19 | 长沙理工大学 | Method for removing lotus seed husks by using biological compound enzyme |
| CN105495636A (en) * | 2015-12-30 | 2016-04-20 | 袁梅芳 | Peach peeling method |
Non-Patent Citations (2)
| Title |
|---|
| 张虎成，郭进，郑毅: "《现代生物技术理论及应用研究》", 31 January 2016, 中国水利水电出版社 * |
| 杨玉红，杨淑范: "《食品微生物学》", 30 April 2014, 武汉理工大学出版社 * |
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Application publication date: 20170510 |
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