CN108041572A - A kind of preparation method of dehydrated potato powder - Google Patents
A kind of preparation method of dehydrated potato powder Download PDFInfo
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- CN108041572A CN108041572A CN201711245788.2A CN201711245788A CN108041572A CN 108041572 A CN108041572 A CN 108041572A CN 201711245788 A CN201711245788 A CN 201711245788A CN 108041572 A CN108041572 A CN 108041572A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 46
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 45
- 239000000843 powder Substances 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 229920001592 potato starch Polymers 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 241001656831 Arctous alpina Species 0.000 claims abstract description 9
- 241000220324 Pyrus Species 0.000 claims abstract description 9
- 235000021017 pears Nutrition 0.000 claims abstract description 9
- 239000000126 substance Substances 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims description 23
- 239000006228 supernatant Substances 0.000 claims description 18
- 238000005422 blasting Methods 0.000 claims description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 12
- 238000003825 pressing Methods 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical class [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000790917 Dioxys <bee> Species 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 7
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 229920002472 Starch Polymers 0.000 abstract description 5
- 230000002255 enzymatic effect Effects 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 241000235342 Saccharomycetes Species 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 3
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 3
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 abstract description 3
- 229910001431 copper ion Inorganic materials 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 239000011149 active material Substances 0.000 abstract 1
- 238000004880 explosion Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- -1 rich vitamin Chemical compound 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to field of food, and in particular to a kind of preparation method of dehydrated potato powder.The present invention passes through sour pears, acid lunges capable mixing, using saccharomycete ferment, the trace elements such as nutrients and copper ion such as abundant vitamin therein are mixed during the fermentation, and saccharomycete releases enzyme and active material during the fermentation, enzymatic treatment is carried out to dehydrated potato powder using enzyme, microprocessor can be carried out to the starch in potato therein, soften starch therein, improve mouthfeel, annex solution is subjected to mixing explosion in potato, nutriment in annex solution and trace element are subjected to absorption carriage, add the flavor of potato starch, and polyphenol oxidase is combined with elements such as copper ions under the influence of a magnetic field, reduce its enzymatic activity, and it is combined with the substance in black bearberry juice, reduce enzymatic activity, reduce brown stain probability.Dehydrated potato powder taste flavor prepared by the present invention is more preferable, and crowd's acceptance is more preferable, is worth promoting.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of preparation method of dehydrated potato powder.
Background technology
Dehydrated potato powder is one kind in dehydrated potato products.Using fresh potato as raw material, it is cleaned, remove the peel, select,
It cuts into slices, rinse, precooking, cooling down, boiling, smashing the technical process such as mud, through fine particulate, piece bits shape or powder obtained by dehydration and drying
Shape product system is referred to as dehydrated potato powder.Potato also known as potato, it is sweet in flavor, micro- cool, enter spleen, stomach, large intestine channel, have in stomach tune,
The effect of invigorating spleen to remove dampness, detoxicating, relieving inflammation, wide intestines defaecation, hypoglycemic, activating blood circulation and reducing swelling, QI invigorating salubrity, beauty, anti-aging；Ma Ling
Potato is the food of anti-aging, containing B family vitamins such as abundant vitamin B1, vitamin B2, vitamin B6 and pantothenic acid and greatly
The good fiber quality element of amount, it is often edible also containing nutrients such as trace element, amino acid, protein, fat and high-quality starch
Health, old is slow, and fat content is minimum in potato or all foods of allaying one's hunger, and eating potato daily can reduce more
Fat intake, moreover it is possible to improve the state of mind.
The process of dehydrated potato powder is generally divided into following steps：Cleaning-peeling-section-curing-cools down-mud processed-
Dry, in existing dehydrated potato powder process, since its each process is mostly directly to carry out in air, this results in horse
Polyphenol oxidase in bell potato（PPO）It is easy to contact with the oxygen in air, it may occur that oxidation polymerization causes brown stain, potato
Potato blackening can not only be made after generation brown stain, while disease occurs for the amino acid, protein and ascorbic acid that can destroy potato
Become, cause the nutritive value of potato to reduce.After brown stain occurs for potato, flavor is again poor, therefore, produces a kind of color and luster
The dehydrated potato powder of good raciness has the very big market demand.
The content of the invention
The technical problems to be solved by the invention：For brown stain easily occurs in current existing dehydrated potato powder process,
The problem of making dehydrated potato powder blackening, reducing the nutritive value of potato, flavor is made to be deteriorated, the present invention provides a kind of potatos
The preparation method of powder.
In order to solve the above technical problems, the present invention is using technical solution as described below：
A kind of preparation method of potato starch, the preparation method include the following steps：
（1）Potato is taken to be put into pulverizer, is protected using nitrogen, is crushed, crushed material is collected, and is put into dryer and dries
It is dry, collection drying object, in mass ratio 3：1~3, drying object and annex solution are put into container, at 30~33 DEG C, use dioxy
Change carbon protection, stand 18~22h；
（2）After standing, the substance in container is freeze-dried, collect freeze-drying object, will freeze-drying object with
Ethanol solution in mass ratio 1：3 are put into steam blasting device, set pressure as 1.2~1.6MPa, maintain 60~70s of pressure,
Steam blasting object is collected, it is spare；
（3）In mass ratio 1：1, black bearberry is put into water in juice extractor and is squeezed the juice, and squeezeding juice is adjusted into pH to neutrality, then into
Row decoloration, collects destainer；
（4）By spare destainer and step（2）Spare steam blasting object in mass ratio 1：3~5 are uniformly mixed, it is placed in 3~
30~40min is stood in the magnetic field of 5A/m, is spray-dried, is crushed, sieving collects sieving particle to get potato starch.
The step（1）The preparation method of middle annex solution includes the following steps：
A. count in parts by weight, take 30~35 portions of sour pears, 23~26 parts of acid thorns, 16~18 parts of 0.6mol/L glucose solutions, 10
~13 parts of 0.2mol/L sodium chloride solutions and 2~5 parts of potassium dihydrogen phosphates are put into grinding mill and mill, and filtering is collected in filtering
Liquid；
B. by filtered fluid and yeast bacterium powder in mass ratio 4：1 is put into fermentation tank, and design temperature is stirring hair at 30~35 DEG C
Ferment collects fermenting mixture, carries out press filtration, collects pressing filtering liquid；
C. by pressing filtering liquid and activated carbon in mass ratio 3：1 is mixed, stand, centrifuge, collect supernatant, by supernatant into
Row concentration, is concentrated into the 40~50% of supernatant volume, collects concentrate to get annex solution.
Compared with other methods, advantageous effects are the present invention：
The present invention lunges capable mixing by sour pears, acid, using saccharomycete ferment, mix during the fermentation therein rich
The trace elements such as nutrients and copper ion such as rich vitamin, and saccharomycete releases enzyme and activity during the fermentation
Substance carries out enzymatic treatment using enzyme to dehydrated potato powder, can carry out microprocessor to the starch in potato therein, make therein
Starch softens, and helps to digest and assimilate potato starch, improves mouthfeel, while annex solution in potato mix quick-fried
It is broken, the internal structure in blasting process in potato carry out it is fluffy, can be effectively by the nutriment in annex solution and micro-
Secondary element carries out absorption carriage, adds the flavor of potato starch, and under the influence of a magnetic field polyphenol oxidase and copper from
The elements such as son are combined, and reduce its enzymatic activity, and are combined with the substance in black bearberry juice, reduce further enzyme activity
Property, brown stain probability is significantly reduced, while in preparation process, the present invention uses to be grasped under low temperature, high temperature, anaerobic state
Make, further potato starch is protected.
Specific embodiment
Yeast bacterium powder, sour pears, acid thorn, black bearberry are commercially available.
The preparation method of annex solution includes the following steps：
A. count in parts by weight, take 30~35 portions of sour pears, 23~26 parts of acid thorns, 16~18 parts of 0.6mol/L glucose solutions, 10
~13 parts of 0.2mol/L sodium chloride solutions and 2~5 parts of potassium dihydrogen phosphates are put into grinding mill and are milled with 600r/min
Filtered fluid is collected in 20min, filtering；
B. by filtered fluid and yeast bacterium powder in mass ratio 4：1 is put into fermentation tank, and design temperature is at 30~35 DEG C, with 200r/
Min stirring fermentation 10h, collect fermenting mixture, carry out press filtration, collect pressing filtering liquid；
C. by pressing filtering liquid and activated carbon in mass ratio 3：1 is mixed, and stands 3h, is centrifuged, is collected supernatant, by supernatant
It is concentrated, is concentrated into the 40~50% of supernatant volume, collect concentrate to get annex solution.
A kind of preparation method of potato starch, the preparation method include the following steps：
（1）Potato is taken to be put into pulverizer, is protected using nitrogen, is crushed, crushed material is collected, and is put into dryer and dries
It is dry, collection drying object, in mass ratio 3：1~3, drying object and annex solution are put into container, at 30~33 DEG C, use dioxy
Change carbon protection, stand 18~22h；
（2）After standing, the substance in container is freeze-dried, collect freeze-drying object, will freeze-drying object with
Ethanol solution in mass ratio 1：3 are put into steam blasting device, set pressure as 1.2~1.6MPa, maintain 60~70s of pressure,
Steam blasting object is collected, it is spare；
（3）In mass ratio 1：1, black bearberry is put into water in juice extractor and is squeezed the juice, and squeezeding juice is adjusted into pH to neutrality, then into
Row decoloration, collects destainer；
（4）By spare destainer and steam blasting object in mass ratio 1：3~5 are uniformly mixed, and are placed in quiet in the magnetic field of 3~5A/m
30~40min is put, is spray-dried, is crushed, crosses 200 mesh sieves, collects sieving particle to get potato starch.
Example 1
The preparation method of annex solution includes the following steps：
A. count in parts by weight, take 35 portions of sour pears, 26 parts of sour thorns, 18 parts of 0.6mol/L glucose solutions, 13 parts of 0.2mol/L chlorine
Change sodium solution and 5 parts of potassium dihydrogen phosphates are put into grinding mill and carry out the 20min that mills with 600r/min, filter, collect filtered fluid；
B. by filtered fluid and yeast bacterium powder in mass ratio 4：1 is put into fermentation tank, and design temperature is at 35 DEG C, is stirred with 200r/min
Fermentation 10h is mixed, collects fermenting mixture, carries out press filtration, collects pressing filtering liquid；
C. by pressing filtering liquid and activated carbon in mass ratio 3：1 is mixed, and stands 3h, is centrifuged, is collected supernatant, by supernatant
It is concentrated, is concentrated into the 50% of supernatant volume, collect concentrate to get annex solution.
A kind of preparation method of potato starch, the preparation method include the following steps：
（1）Potato is taken to be put into pulverizer, is protected using nitrogen, is crushed, crushed material is collected, and is put into dryer and dries
It is dry, collection drying object, in mass ratio 3：3, drying object and annex solution are put into container, at 33 DEG C, protected using carbon dioxide
Shield stands 22h；
（2）After standing, the substance in container is freeze-dried, collect freeze-drying object, will freeze-drying object with
Ethanol solution in mass ratio 1：3 are put into steam blasting device, set pressure as 1.4MPa, maintain pressure 65s, and it is quick-fried to collect steam
Broken object, it is spare；
（3）In mass ratio 1：1, black bearberry is put into water in juice extractor and is squeezed the juice, and squeezeding juice is adjusted into pH to neutrality, then into
Row decoloration, collects destainer；
（4）By spare destainer and steam blasting object in mass ratio 1：4 are uniformly mixed, and are placed in standing in the magnetic field of 4A/m
35min is spray-dried, and is crushed, and crosses 200 mesh sieves, collects sieving particle to get potato starch.
Example 2
The preparation method of annex solution includes the following steps：
A. count in parts by weight, take 33 portions of sour pears, 25 parts of sour thorns, 17 parts of 0.6mol/L glucose solutions, 12 parts of 0.2mol/L chlorine
Change sodium solution and 3 parts of potassium dihydrogen phosphates are put into grinding mill and carry out the 20min that mills with 600r/min, filter, collect filtered fluid；
B. by filtered fluid and yeast bacterium powder in mass ratio 4：1 is put into fermentation tank, and design temperature is at 33 DEG C, is stirred with 200r/min
Fermentation 10h is mixed, collects fermenting mixture, carries out press filtration, collects pressing filtering liquid；
C. by pressing filtering liquid and activated carbon in mass ratio 3：1 is mixed, and stands 3h, is centrifuged, is collected supernatant, by supernatant
It is concentrated, is concentrated into the 45% of supernatant volume, collect concentrate to get annex solution.
A kind of preparation method of potato starch, the preparation method include the following steps：
（1）Potato is taken to be put into pulverizer, is protected using nitrogen, is crushed, crushed material is collected, and is put into dryer and dries
It is dry, collection drying object, in mass ratio 3：2, drying object and annex solution are put into container, at 32 DEG C, protected using carbon dioxide
Shield stands 20h；
（2）After standing, the substance in container is freeze-dried, collect freeze-drying object, will freeze-drying object with
Ethanol solution in mass ratio 1：3 are put into steam blasting device, set pressure as 1.4MPa, maintain pressure 64s, and it is quick-fried to collect steam
Broken object, it is spare；
（3）In mass ratio 1：1, black bearberry is put into water in juice extractor and is squeezed the juice, and squeezeding juice is adjusted into pH to neutrality, then into
Row decoloration, collects destainer；
（4）By spare destainer and steam blasting object in mass ratio 1：4 are uniformly mixed, and are placed in standing in the magnetic field of 4A/m
35min is spray-dried, and is crushed, and crosses 200 mesh sieves, collects sieving particle to get potato starch.
Example 3
The preparation method of annex solution includes the following steps：
A. count in parts by weight, take 30 portions of sour pears, 23 parts of sour thorns, 16 parts of 0.6mol/L glucose solutions, 10 parts of 0.2mol/L chlorine
Change sodium solution and 2 parts of potassium dihydrogen phosphates are put into grinding mill and carry out the 20min that mills with 600r/min, filter, collect filtered fluid；
B. by filtered fluid and yeast bacterium powder in mass ratio 4：1 is put into fermentation tank, and design temperature is at 30 DEG C, is stirred with 200r/min
Fermentation 10h is mixed, collects fermenting mixture, carries out press filtration, collects pressing filtering liquid；
C. by pressing filtering liquid and activated carbon in mass ratio 3：1 is mixed, and stands 3h, is centrifuged, is collected supernatant, by supernatant
It is concentrated, is concentrated into the 40% of supernatant volume, collect concentrate to get annex solution.
A kind of preparation method of potato starch, the preparation method include the following steps：
（1）Potato is taken to be put into pulverizer, is protected using nitrogen, is crushed, crushed material is collected, and is put into dryer and dries
It is dry, collection drying object, in mass ratio 3：1, drying object and annex solution are put into container, at 30 DEG C, protected using carbon dioxide
Shield stands 18h；
（2）After standing, the substance in container is freeze-dried, collect freeze-drying object, will freeze-drying object with
Ethanol solution in mass ratio 1：3 are put into steam blasting device, set pressure as 1.2MPa, maintain pressure 60s, and it is quick-fried to collect steam
Broken object, it is spare；
（3）In mass ratio 1：1, black bearberry is put into water in juice extractor and is squeezed the juice, and squeezeding juice is adjusted into pH to neutrality, then into
Row decoloration, collects destainer；
（4）By spare destainer and steam blasting object in mass ratio 1：3 are uniformly mixed, and are placed in standing in the magnetic field of 3A/m
30min is spray-dried, and is crushed, and crosses 200 mesh sieves, collects sieving particle to get potato starch.
Reference examples：The dehydrated potato powder of Guangzhou company production.
The dehydrated potato powder of the dehydrated potato powder prepared using above-described embodiment scheme and reference examples is carried out 200 parts or more respectively
Random edible investigation, eat investigation person according to personal habits, flour or other edible powders adulterated with random ratio respectively and are matched somebody with somebody
Material, be fabricated to steamed bun, noodles etc. food product, everyone daily breakfast, lunch and dinner at least one or more using above-mentioned food made from wheat as staple food, and
After carry out comprehensive grading, full marks 100 divide, finding such as table 1.
Table 1：
| Test event | Example 1 | Example 2 | Example 3 | Reference examples |
| Color and luster | It is whiter, transparent | It is whiter, transparent | It is whiter, transparent | Inclined brown |
| Taste | There are fragrance, the delicate mouthfeel of potato | There are fragrance, the delicate mouthfeel of potato | There are fragrance, the delicate mouthfeel of potato | Coarse mouthfeel |
| Comprehensive grading | 98 | 100 | 98 | 80~85 |
By the data of example 1 ~ 3 as it can be seen that example 2 is optimal example, the dehydrated potato powder overall merit highest of acquisition.Summary,
The dehydrated potato powder taste flavor of the present invention is more preferable, and crowd's acceptance is more preferable, is worth promoting.
Claims (2)
1. a kind of preparation method of potato starch, which is characterized in that the preparation method includes the following steps：
（1）Potato is taken to be put into pulverizer, is protected using nitrogen, is crushed, crushed material is collected, and is put into dryer and dries
It is dry, collection drying object, in mass ratio 3：1~3, drying object and annex solution are put into container, at 30~33 DEG C, use dioxy
Change carbon protection, stand 18~22h；
（2）After standing, the substance in container is freeze-dried, collect freeze-drying object, will freeze-drying object with
Ethanol solution in mass ratio 1：3 are put into steam blasting device, set pressure as 1.2~1.6MPa, maintain 60~70s of pressure,
Steam blasting object is collected, it is spare；
（3）In mass ratio 1：1, black bearberry is put into water in juice extractor and is squeezed the juice, and squeezeding juice is adjusted into pH to neutrality, then into
Row decoloration, collects destainer；
（4）By spare destainer and step（2）Spare steam blasting object in mass ratio 1：3~5 are uniformly mixed, it is placed in 3~
30~40min is stood in the magnetic field of 5A/m, is spray-dried, is crushed, sieving collects sieving particle to get potato starch.
2. the preparation method of potato starch according to claim 1, which is characterized in that the step（1）Middle annex solution
Preparation method include the following steps：
A. count in parts by weight, take 30~35 portions of sour pears, 23~26 parts of acid thorns, 16~18 parts of 0.6mol/L glucose solutions, 10
~13 parts of 0.2mol/L sodium chloride solutions and 2~5 parts of potassium dihydrogen phosphates are put into grinding mill and mill, and filtering is collected in filtering
Liquid；
B. by filtered fluid and yeast bacterium powder in mass ratio 4：1 is put into fermentation tank, and design temperature is stirring hair at 30~35 DEG C
Ferment collects fermenting mixture, carries out press filtration, collects pressing filtering liquid；
C. by pressing filtering liquid and activated carbon in mass ratio 3：1 is mixed, stand, centrifuge, collect supernatant, by supernatant into
Row concentration, is concentrated into the 40~50% of supernatant volume, collects concentrate to get annex solution.
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Cited By (1)
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