CN109349564A - Potato full-powder preparation method - Google Patents
Potato full-powder preparation method Download PDFInfo
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- CN109349564A CN109349564A CN201811311515.8A CN201811311515A CN109349564A CN 109349564 A CN109349564 A CN 109349564A CN 201811311515 A CN201811311515 A CN 201811311515A CN 109349564 A CN109349564 A CN 109349564A
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- potato
- degrees celsius
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- powder preparation
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food processing technology fields, especially potato full-powder preparation method.Potato full-powder preparation method, comprising: (a) dries potato wash clean, makes the water stain evaporation in surface；(b) potato obtained by step (a) is stored in subzero 25-35 degrees Celsius of freezer, freezes 7-10 days (168-240 hours)；(c) then potato obtained by step (b) was cooked into peeling processing with 25-30 degrees Celsius of warm water above freezing unrestrained bubble 4-6 hours；(d) potato obtained by step (c) is put into clear water, impregnates 3-5 days (72-120 hours) and pulls out；(e) potato obtained by step (d) is subjected to drying and processing to constant weight in 45-60 degrees Celsius of environment above freezing；(f) potato obtained by step (e) is polished into powder.This invention simplifies potato full-powder preparation process, it ensure that the nutritive value of potato will not reduce；The present invention all uses physics mode to handle potato, guarantees that potato self structure will not be destroyed；The present invention does not add any additive, the potato full-powder produced health, nutrition.
Description
Technical field
The present invention relates to food processing technology fields, especially potato full-powder preparation method.
Background technique
Potato has very high nutritive value, and is the generally acknowledged wholefood in the whole world, and protein nutritive value is high, can
It is high to digest ingredient, is easily absorbed by the body, quality is close with animal protein, contains 18 kinds of amino acid, including arginine, group ammonia
What the human bodies such as acid, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine itself cannot synthesize must
Amino acid is needed, can be matched in excellence or beauty with egg；Meanwhile vitamin also rich in potato, such as carrotene, vitamin C, thiamines
Element, riboflavin, niacin etc., and such as calcium, phosphorus, iron minerals, are wholefood.
China was positioned as the potato first year for 2015, and potato rises to the height of national strategy food, encouraged horse
Bell potato is fabricated to noodles, the conventional foods such as dumpling wrapper；But current potato process is relatively complicated, pushes away potato staple food grain
Process slower into process and cumbersome can make potato self structure change, to reduce potato battalion
Support value；Since potato contains mucedin, results in and be difficult to form, boil process by the presence of the finished product of raw material of potato
In be easily broken off, be easy the problems such as becoming cloudy soup stock；The quality of potato full-powder preparation method is directly determined by potato
The quality of finished product, the mouthfeel of finished product and the finished product productivity effect of full powder production；Unreasonable potato full-powder preparation side
Method will lead to finished product cooking loss rate height, poor taste, color unsightly, stick to one's teeth, it is horse that will lead to finished product when serious, which can not form,
One of the major technology bottleneck of bell potato flour noodle production；Therefore, it is necessary to the preparation methods to potato full-powder to improve, letter
Change potato full-powder process, improve the quality of potato full-powder, further improves the quality of potato finished product.
Summary of the invention
For the above problem in the prior art, the invention proposes can simplify potato full-powder preparation process, improve
The potato full-powder preparation method of potato full-powder quality.
The technical problems to be solved by the invention are realized by following steps:
(a) it by potato wash clean, dries, makes the water stain evaporation in surface；
(b) potato obtained by step (a) is stored in subzero 25-35 degrees Celsius of freezer, freezes 7-10 days (168-240
Hour)；
(c) then potato obtained by step (b) was cooked at peeling of 25-30 degrees Celsius of warm water above freezing unrestrained bubble 4-6 hours
Reason；
(d) potato obtained by step (c) is put into clear water, impregnates 3-5 days (72-120 hours) and pulls out；
(e) potato obtained by step (d) is subjected to drying and processing to constant weight in 45-60 degrees Celsius of environment above freezing；
(f) potato obtained by step (e) is polished into powder.
Further, in the step (b), potato obtained by step (a) is stored for the potato full-powder preparation method
In subzero 30 degrees Celsius of freezer.
Further, in the step (b), potato obtained by step (a) is freezed for the potato full-powder preparation method
8 days (192 hours).
Further, the potato full-powder preparation method, in the step (c), by potato obtained by step (b) with zero
Upper 30 degrees Celsius of warm water impregnates.
Further, in the step (c), potato obtained by step (b) is impregnated for the potato full-powder preparation method
5 hours, then do peeling processing.
Further, in the step (d), potato obtained by step (c) is put into for the potato full-powder preparation method
In clear water, impregnates 4 days (96 hours) and pull out.
Further, the potato full-powder preparation method, in the step (e), by potato obtained by step (d) with zero
Drying and processing is carried out in upper 55 degrees Celsius of environment to constant weight.
Compared with prior art, the beneficial effects of the present invention are: this invention simplifies potato full-powder preparation process, guarantee
The nutritive value of potato will not reduce；The present invention all uses physics mode to handle potato, guarantees potato
Self structure will not be destroyed；The present invention does not add any additive, the potato full-powder produced health, nutrition.
Specific embodiment
Technical solution of the present invention is further described below with reference to embodiment.
(a) present invention provides potato full-powder preparation method, comprising: by potato wash clean, dries, makes the water stain steaming in surface
Hair；
(b) potato obtained by step (a) is stored in subzero 25-35 degrees Celsius of freezer, freezes 7-10 days (168-240
Hour)；
(c) then potato obtained by step (b) was cooked at peeling of 25-30 degrees Celsius of warm water above freezing unrestrained bubble 4-6 hours
Reason；
(d) potato obtained by step (c) is put into clear water, impregnates 3-5 days (72-120 hours) and pulls out；
(e) potato obtained by step (d) is subjected to drying and processing to constant weight in 45-60 degrees Celsius of environment above freezing；
(f) potato obtained by step (e) is polished into powder.
As a preferred embodiment, the potato full-powder preparation method, in the step (b), by Ma Ling obtained by step (a)
Potato is stored in subzero 30 degrees Celsius of freezer.
As a preferred embodiment, the potato full-powder preparation method, in the step (b), by Ma Ling obtained by step (a)
Potato freezes 8 days (192 hours).
As a preferred embodiment, the potato full-powder preparation method, in the step (c), by Ma Ling obtained by step (b)
Potato is impregnated with 30 degrees Celsius of warm water above freezing.
As a preferred embodiment, the potato full-powder preparation method, in the step (c), by Ma Ling obtained by step (b)
Potato impregnates 5 hours, then does peeling processing.
As a preferred embodiment, the potato full-powder preparation method, in the step (d), by Ma Ling obtained by step (c)
Potato is put into clear water, is impregnated 4 days (96 hours) and is pulled out.
As a preferred embodiment, the potato full-powder preparation method, in the step (e), by Ma Ling obtained by step (d)
Drying and processing is carried out to constant weight in potato 55 degrees Celsius of environment above freezing.
Embodiment 1
Potato full-powder the preparation method comprises the following steps:
Selected Potato Cultivars are Shanxi potato 16；
(a) it by potato wash clean, dries, makes the water stain evaporation in surface；
(b) potato obtained by step (a) is stored in subzero 30 degrees Celsius of freezer, freezes 8 days (192 hours)；
(c) then potato obtained by step (b) was cooked into peeling processing with the unrestrained bubble of 25 degrees Celsius of warm water above freezing 6 hours；
(d) potato obtained by step (c) is put into clear water, impregnates 4 days (96 hours) and pulls out；
(e) potato obtained by step (d) is subjected to drying and processing to constant weight in 55 degrees Celsius of environment above freezing；
(f) potato obtained by step (e) is polished into powder.
Embodiment 2
Potato full-powder the preparation method comprises the following steps:
Selected Potato Cultivars are Shanxi potato 16；
(a) it by potato wash clean, dries, makes the water stain evaporation in surface；
(b) potato obtained by step (a) is stored in subzero 25 degrees Celsius of freezer, freezes 7 days (168 hours)；
(c) then potato obtained by step (b) was cooked into peeling processing with the unrestrained bubble of 30 degrees Celsius of warm water above freezing 5 hours；
(d) potato obtained by step (c) is put into clear water, impregnates 3 days (72 hours) and pulls out；
(e) potato obtained by step (d) is subjected to drying and processing to constant weight in 60 degrees Celsius of environment above freezing；
(f) potato obtained by step (e) is polished into powder.
Embodiment 3
Potato full-powder the preparation method comprises the following steps:
Selected Potato Cultivars are green potato 9；
(a) it by potato wash clean, dries, makes the water stain evaporation in surface；
(b) potato obtained by step (a) is stored in subzero 30 degrees Celsius of freezer, freezes 8 days (192 hours)；
(c) then potato obtained by step (b) was cooked into peeling processing with the unrestrained bubble of 25 degrees Celsius of warm water above freezing 6 hours；
(d) potato obtained by step (c) is put into clear water, impregnates 4 days (96 hours) and pulls out；
(e) potato obtained by step (d) is subjected to drying and processing to constant weight in 55 degrees Celsius of environment above freezing；
(f) potato obtained by step (e) is polished into powder.
Embodiment 4
Potato full-powder the preparation method comprises the following steps:
Selected Potato Cultivars are green potato 9；
(a) it by potato wash clean, dries, makes the water stain evaporation in surface；
(b) potato obtained by step (a) is stored in subzero 25 degrees Celsius of freezer, freezes 7 days (168 hours)；
(c) then potato obtained by step (b) was cooked into peeling processing with the unrestrained bubble of 30 degrees Celsius of warm water above freezing 5 hours；
(d) potato obtained by step (c) is put into clear water, impregnates 3 days (72 hours) and pulls out；
(e) potato obtained by step (d) is subjected to drying and processing to constant weight in 60 degrees Celsius of environment above freezing；
(f) potato obtained by step (e) is polished into powder.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (7)
1. potato full-powder preparation method, which comprises the following steps:
(a) it by potato wash clean, dries, makes the water stain evaporation in surface；
(b) potato obtained by step (a) is stored in subzero 25-35 degrees Celsius of freezer, (168-240 is small within 7-10 days for freezing
When)；
(c) then potato obtained by step (b) was cooked into peeling processing with 25-30 degrees Celsius of warm water above freezing unrestrained bubble 4-6 hours；
(d) potato obtained by step (c) is put into clear water, impregnates 3-5 days (72-120 hours) and pulls out；
(e) potato obtained by step (d) is subjected to drying and processing to constant weight in 45-60 degrees Celsius of environment above freezing；
(f) potato obtained by step (e) is polished into powder.
2. potato full-powder preparation method according to claim 1, which is characterized in that in the step (b), by step
(a) gained potato is stored in subzero 30 degrees Celsius of freezer.
3. potato full-powder preparation method according to claim 1, which is characterized in that in the step (b), by step
(a) gained potato freezes 8 days (192 hours).
4. potato full-powder preparation method according to claim 1, which is characterized in that in the step (c), by step
(b) gained potato is impregnated with 30 degrees Celsius of warm water above freezing.
5. potato full-powder preparation method according to claim 1, which is characterized in that in the step (c), by step
(b) gained potato is impregnated 5 hours, then does peeling processing.
6. potato full-powder preparation method according to claim 1, which is characterized in that in the step (d), by step
(c) gained potato is put into clear water, impregnates 4 days (96 hours) and pulls out.
7. potato full-powder preparation method according to claim 1, which is characterized in that in the step (e), by step
(d) drying and processing is carried out to constant weight in gained potato 55 degrees Celsius of environment above freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811311515.8A CN109349564A (en) | 2018-11-06 | 2018-11-06 | Potato full-powder preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811311515.8A CN109349564A (en) | 2018-11-06 | 2018-11-06 | Potato full-powder preparation method |
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| CN109349564A true CN109349564A (en) | 2019-02-19 |
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ID=65344148
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|---|---|---|---|
| CN201811311515.8A Pending CN109349564A (en) | 2018-11-06 | 2018-11-06 | Potato full-powder preparation method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2101980C1 (en) * | 1995-08-22 | 1998-01-20 | Владимир Иванович Михайлов | Method for production of half-finished potato product |
| CN104738463A (en) * | 2015-04-17 | 2015-07-01 | 全洪范 | Puffed potato whole meal and preparation method of puffed potato whole meal |
| CN105795401A (en) * | 2016-03-11 | 2016-07-27 | 吉林大学 | Preparation method of raw potato full flour |
| CN105942342A (en) * | 2016-05-18 | 2016-09-21 | 山东省农业科学院蔬菜花卉研究所 | Production method of potato starch-containing whole powder |
| CN106539009A (en) * | 2016-11-04 | 2017-03-29 | 霍树德 | A kind of production method of potato granule full powder |
-
2018
- 2018-11-06 CN CN201811311515.8A patent/CN109349564A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2101980C1 (en) * | 1995-08-22 | 1998-01-20 | Владимир Иванович Михайлов | Method for production of half-finished potato product |
| CN104738463A (en) * | 2015-04-17 | 2015-07-01 | 全洪范 | Puffed potato whole meal and preparation method of puffed potato whole meal |
| CN105795401A (en) * | 2016-03-11 | 2016-07-27 | 吉林大学 | Preparation method of raw potato full flour |
| CN105942342A (en) * | 2016-05-18 | 2016-09-21 | 山东省农业科学院蔬菜花卉研究所 | Production method of potato starch-containing whole powder |
| CN106539009A (en) * | 2016-11-04 | 2017-03-29 | 霍树德 | A kind of production method of potato granule full powder |
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Application publication date: 20190219 |
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