CN112450399B - Preparation method of raw potato whole flour for thickening in acid system - Google Patents
Preparation method of raw potato whole flour for thickening in acid system Download PDFInfo
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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- 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
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Abstract
The invention discloses a preparation method of potato raw whole flour for thickening in an acid system, belonging to the technical field of food processing. The method for preparing the raw potato whole flour comprises the following steps: screening potatoes, peeling, slicing, protecting color at high temperature, pre-boiling at low temperature, drying, crushing and screening to obtain raw potato whole powder; wherein the low-temperature precooking is precooking at 40-60 deg.C for 30-60min, and the high-temperature color protection is water bath treatment at 70-85 deg.C for 30-60 s. The raw potato whole flour prepared by the method has low starch content of about 50 percent; the protein content is high and is about 11 percent; the dietary fiber has high content of about 10 percent (calculated by dry basis), has good acid resistance, thermal stability and shear resistance, can obviously improve the viscosity of the product when being applied to an acid system, solves the layering problem of the product in the storage process, and improves the performances of glossiness, mouthfeel and the like.
Description
Technical Field
The invention relates to a preparation method of potato raw whole flour for thickening in an acid system, belonging to the technical field of food processing.
Background
Yoghourt, jam, salad sauce and the like are common acidic foods (pH is less than 7.0) in life, and the quality problems of component separation, layering and the like generally occur in the storage process due to low viscosity. In order to solve the above problems, a thickener and a stabilizer are used in the production process. The processing conditions of the production process require that the thickener used have good acid resistance, thermal stability and shear resistance while improving viscosity.
Modified starch is the most common thickening stabilizer in food, is rich in variety, and is suitable for thickening an acid system, and is usually cross-linked esterified modified starch. The modified starch forms a network structure in the starch by introducing new groups and forming cross-linking bonds, so that starch granules are not easy to break, and the stability of the starch granules in the processing process is improved. However, with the improvement of living standard, people's consumption pursues to gradually return to natural and green, and hopefully buy the clean label product with simple and understandable ingredients and natural ingredients. This means that the development of a more natural green thickening stabiliser is a trend in the additive industry in the future.
The potato powder is a powdery product with the water content of below 10 percent, which is prepared by taking potatoes with high dry matter content as raw materials through various processes. The main component of the potato whole powder is starch, so that a certain thickening effect can be achieved. Ordinary starch must have better high temperature resistance, acid resistance and shearing resistance through chemical modification such as crosslinking, esterification and the like. Different from common starch, the starch in the whole powder can be protected by cell wall components in the gelatinization process, and has stronger resistance to the damage of the outside. The degree of starch protection depends on the ratio of starch content to cell wall components, the strength of the cell wall and the integrity of the cell structure; the higher the proportion of cell wall components, the higher the cell wall strength and the cell structure integrity of the whole potato flour, the more resistant it is to the outside during processing. Therefore, potatoes with high cell wall component content are selected, meanwhile, slicing treatment is adopted, a low-temperature pre-cooking process is combined, the strength of the cell walls is enhanced, meanwhile, the cell walls are tightly covered on the surface of the starch through low-temperature drying, the protection effect on the starch is enhanced, and therefore the effective preparation of the non-chemical modified starch-based thickening agent applicable to thickening of an acidic system is realized.
Disclosure of Invention
In order to solve at least one problem, the invention provides a preparation method of raw potato whole flour, and the obtained product has low starch content which is about 50 percent; the protein content is high and is about 11 percent; the dietary fiber has high content of about 10 percent (calculated by dry basis), has good acid resistance, thermal stability and shear resistance, can obviously improve the viscosity of the product when being applied to an acid system, solves the layering problem of the product in the storage process, and improves the performances of glossiness, mouthfeel and the like.
It is a first object of the present invention to provide a process for preparing raw potato whole meal which is useful for thickening in acidic systems, comprising the steps of:
screening potatoes, peeling, slicing, protecting color at high temperature, pre-boiling at low temperature, drying, crushing and screening to obtain raw potato whole powder; wherein the low-temperature precooking is precooking at 40-60 deg.C for 30-60min, and the high-temperature color protection is water bath treatment at 70-85 deg.C for 30-60 s.
In one embodiment of the invention, the screening is to screen potatoes with starch content of 40-60%, protein content of 10-13% and dietary fiber content of 8-12% (all on a dry basis); the potatoes include but are not limited to Dutch potato, Heijang, Guinong potato No. 1, Long potato No. 7 and Ejiang potato No. 5, and the potatoes with low starch content are preferably selected from the same variety.
In one embodiment of the invention, the low temperature precooking is precooking at 50 ℃ for 30 min.
In one embodiment of the invention, the high-temperature color protection is water bath treatment at 70 ℃ for 60s, and is used for inhibiting PPO and POD enzyme activity.
In one embodiment of the invention, the thickness of the slice is 2 to 7mm, more preferably 3 to 5 mm.
In one embodiment of the invention, the drying is one or more of forced air drying, hot air drying, heat pump drying and infrared drying, the drying temperature range is 40-60 ℃, and the drying time is 10-20 h.
In one embodiment of the invention, the screening is performed by using a 80-100 mesh screen.
In one embodiment of the present invention, the method for preparing raw potato whole meal for thickening in an acidic system comprises the steps of:
(1) sorting, cleaning and peeling fresh potatoes, and cutting the potatoes into slices with the thickness of 2-7mm by using a slicing machine; then immersing the mixture in warm water at 70-85 ℃, treating for 30-60s for color protection, and then transferring to 40-60 ℃ for precooking for 30-60 min; obtaining processed potato flakes;
(2) drying the processed potato slices at 40-60 deg.C for 10-20 h; obtaining dried potatoes;
(3) and crushing and sieving the dried potato chips to obtain the raw potato whole powder.
In one embodiment of the present invention, the method for preparing raw potato whole meal for thickening in an acidic system comprises the steps of:
(1) after selecting, cleaning and peeling fresh potatoes, cutting the potatoes into slices with the thickness of 3mm by using a slicing machine; then immersing the bamboo shoot slices in warm water at 70 ℃, carrying out color protection after the processing time is 60s, and then transferring the bamboo shoot slices to 50 ℃ for precooking for 30 min; obtaining processed potato flakes;
(2) transferring the processed potato slices to a blast oven for drying, and drying for 12h at 45 ℃; obtaining dried potatoes;
(3) and crushing the dried potato chips, and sieving the crushed potato chips with a 100-mesh sieve to obtain the raw potato whole powder.
A second object of the present invention is a raw potato whole meal prepared by the process of the present invention that can be used for thickening in acidic systems.
In one embodiment of the present invention, the moisture content of the raw potato whole meal is from 7% to 10%.
The third object of the invention is the use of the potato raw whole flour for thickening in an acidic system according to the invention in acidic food with a thickened pH of 3-7, more preferably in jams, yoghurts, salad dressings, even more preferably in tomato pastes, stirred yoghurts.
It is a fourth object of the present invention to provide a food thickening product whose main ingredient is the raw potato flakes of the present invention.
A fifth object of the present invention is to provide a method for thickening food products, said method comprising using the potato raw whole flour of the present invention as a thickened product.
In one embodiment of the present invention, the food is jam, yogurt, salad dressing, and more preferably tomato sauce or stirred yogurt.
The invention has the beneficial effects that:
(1) the method for preparing the raw potato whole flour has the advantages of simple process, convenient operation and low production cost; the obtained potato raw whole powder has good acid resistance, thermal stability and shearing stability, and can meet the processing requirements.
(2) The preparation method provided by the invention does not involve any chemical reagent, and the obtained potato raw whole flour is a pure natural green product and meets the food concept of 'clean label' when being used for thickening food.
(3) The potato raw whole flour obtained by the invention is used as a thickening product and applied to acidic systems such as yoghourt and jam, the problem of component precipitation in the storage process of the product can be solved, and the properties of the product such as viscosity, glossiness and taste are improved.
Drawings
FIG. 1 is a graph showing the gelatinization curves of potato flakes obtained from samples 1 to 4 of example 1 and comparative example 1.
FIG. 2 is a graph showing the gelatinization curves of raw potato whole flours obtained in example 2, comparative example 2 and comparative example 3.
FIG. 3 gelatinization curves of raw potato whole meal obtained in example 2 and comparative example 4.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
The test method comprises the following steps:
testing of gelatinization characteristics: the gelatinization properties of the samples were determined using a Rapid Visco Analyzer (RVA). Weighing a certain mass of sample, mixing with deionized water in an RVA aluminum box, and preparing into a suspension of 8% (w/w, d.b.). The gelatinization measurements were carried out according to AACC regulations Standard procedure 2.
Measurement of viscosity: and (3) measuring the viscosity by adopting a Brookfield DV-II-Pro viscometer, adding the gelatinized sample into a measuring cup, measuring after zero calibration of an instrument, and taking the viscosity value at the 10 th s. The model of the rotor is SC4-29, and the rotating speed is 60 r/min.
Calculation of viscosity stability: viscosity before addition of acid is recorded as m1And viscosity after addition of acid is recorded as m2The viscosity stability is calculated by the formula:
EXAMPLE 1 screening of samples
Selecting 4 samples, wherein the sample 1 is selected from the Dutch potatoes, the starch content is 50%, the protein content is 11.4%, and the dietary fiber content is 11%; the sample 2 is prepared from the following raw materials, namely, the black diamond, wherein the content of starch is 55%, the content of protein is 10.4%, and the content of dietary fiber is 9%; the sample 3 is the Guinong potato No. 1, and has the starch content of 57%, the protein content of 10% and the dietary fiber content of 8%; sample 4 was Kao 7, which had a starch content of 52%, a protein content of 10.2% and a dietary fiber content of 10% (all on a dry basis).
The potatoes in the samples 1 to 4 are washed, peeled and cut into slices with the thickness of 3mm by a slicing machine; then immersing the slice in warm water at 70 ℃ for 60s for color protection, and then transferring the slice to warm water at 50 ℃ for precooking for 30 min; then, transferring the potato slices into a blast oven for drying, and drying for 12h at 45 ℃; and crushing the dried potato slices, and sieving the crushed potato slices with a 100-mesh sieve to obtain the raw potato whole powder.
Comparative example 1
The raw potato whole flour is obtained by selecting the number 9 of the green potatoes, wherein the starch content is 70 percent, the protein content is 9 percent, the dietary fiber content is 6 percent (calculated on a dry basis), and other parameters and operations are consistent with those of the example 1.
The potato flakes obtained from samples 1 to 4 of example 1 and comparative example 1 were subjected to the performance test, and the test results are shown in table 1 and fig. 1, and it can be seen from the test results that: in the stirring and pasting process, when the temperature is increased to 95 ℃, the viscosity of the sample 1-4 is stable, the disintegration value is small, and the thermal stability and the shear stability are good.
TABLE 1 gelatinization feature values of potato raw meals obtained from potatoes of samples 1-4 of example 1 and control 1
Example 2
Selecting fresh Dutch potato (starch content 50%, protein content 11.4%, dietary fiber content 11%, calculated on dry basis), sorting, cleaning, peeling, and cutting into slices with thickness of 3mm by using a slicing machine; then immersing the slice in warm water at 70 ℃ for treatment for 60s for color protection, and then transferring to 50 ℃ for precooking for 30 min; then, transferring the potato slices into a blast oven for drying, and drying for 12h at 45 ℃; and crushing the dried potato slices, and sieving the crushed potato slices with a 100-mesh sieve to obtain the raw potato whole powder.
Comparative example 2
Fresh Dutch potatoes (starch content 50%, protein content 11.4%, dietary fiber content 11% on a dry basis) were sorted, washed, peeled and cut into 5mm by 5mm small cubes according to the method of example 2; and (3) carrying out color protection, precooking and drying on the small cubes, crushing and sieving by using a 100-mesh sieve to obtain the raw potato whole flour, wherein the specific parameters are consistent with those in the example 2.
Comparative example 3
Fresh Dutch potatoes (starch content 50%, protein content 11.4%, dietary fiber content 11% on a dry basis) were sorted, washed, peeled and cut into 5mm by 5mm small cubes according to the method of example 2; cutting into pieces, adding a small amount of water, pulping, centrifuging at 3500r/min for 10min, taking out the precipitate, spreading in a tray, and drying in a forced air oven at 45 deg.C for 12 h; drying, crushing, and sieving with a 100-mesh sieve to obtain the raw potato whole powder.
The potato raw whole flour obtained in example 2, comparative example 2 and comparative example 3 was subjected to the performance test, and the test results are shown in table 2 and fig. 2, and it can be seen from the test results that: in the stirring and pasting process, when the temperature is raised to 95 ℃, the viscosity of the embodiment 2 is stable, the disintegration value is small, and the thermal stability and the shear stability are good; in contrast, comparative examples 2 and 3 had a reduced viscosity, a large disintegration value, and poor thermal and shear stability. The above comparison shows that the slice drying mode is an advantageous processing mode.
Table 2 gelatinization feature value of potato raw whole flour obtained in example 2 and comparative examples 2 and 3
Comparative example 4
The same fresh Dutch potatoes are sorted, washed and peeled according to the method of example 2 and cut into slices with a thickness of 3mm by a slicer; then immersing the slice in warm water at 70 ℃ for treatment for 60s for color protection, and then transferring to 50 ℃ for precooking for 30 min; then, the potato chips are moved to a refrigerator with the temperature of-80 ℃ for overnight freezing, and then are dried for 48 hours by a freeze dryer; and (4) crushing and sieving the freeze-dried potato slices to obtain the potato raw whole powder with 100 meshes.
The raw potato whole flour of example 2 and comparative example 4 were subjected to the performance test, and the test results are shown in table 3 and fig. 3, from which it can be seen that: in the stirring and pasting process, the raw potato whole flour of the embodiment 2 has stable viscosity, small disintegration value and good thermal stability and shear stability; the potato raw whole powder of the freeze-dried comparative example 4 had a reduced viscosity, a large disintegration value, and poor thermal stability and shear stability. The comparison shows that hot air drying is an advantageous drying method.
Table 3 gelatinization feature values of potato raw whole meal obtained in example 2 and comparative example 5
Comparative example 5
Selecting fresh Dutch potato (starch content 50%, protein content 11.4%, dietary fiber content 11%, calculated on dry basis), sorting, cleaning, peeling, and cutting into slices with thickness of 3mm by using a slicing machine; then immersing the sheet in warm water at 70 ℃ for treatment for 60s for color protection; then transferring the potato slices into a blast oven for drying, and drying for 12h at 45 ℃; and crushing the dried potato slices, and sieving the crushed potato slices with a 100-mesh sieve to obtain the raw potato whole powder.
Comparative example 6
Selecting fresh Dutch potato (starch content 50%, protein content 11.4%, dietary fiber content 11%, calculated on dry basis), sorting, cleaning, peeling, and cutting into slices with thickness of 3mm by using a slicing machine; then immersing the slice in warm water at 70 ℃ for treatment for 60s for color protection, and then transferring to 50 ℃ for pre-cooking for 60 min; then, transferring the potato slices into a blast oven for drying, and drying for 12h at 45 ℃; and crushing the dried potato slices, and sieving the crushed potato slices with a 100-mesh sieve to obtain the raw potato whole powder.
The whole potato flour obtained in example 2, comparative example 1, comparative example 3, comparative example 5 and comparative example 6 was prepared into a suspension of 3% (w/w, d.b.) by adding water, the viscosity was measured after sufficiently gelatinizing at 95 ℃, hydrochloric acid was added to adjust the pH to 3, the viscosity was measured again, and the change in viscosity before and after addition of acid was as shown in table 4. As can be seen from table 4: the acid resistance of example 2 was superior to that of comparative examples 1, 3, 5 and 6, and precooking at 50 ℃ for 30min was an advantageous treatment time for improving stability.
Table 4 comparison of acid resistance of potato flakes obtained in example 2, comparative example 1, comparative example 3, comparative example 5, and comparative example 6
Example 3
Example 2, comparative example 5 and commercially available hydroxypropyl distarch phosphate (rogowt, corn modified starch) were applied to the preparation of tomato paste and stirred yoghurt. The viscosity of the sample was used as an indicator, and no addition was made to the blank control.
Preparing tomato sauce: after pulping the tomato sauce, weighing 200g of tomato (paste) pulp, placing the tomato (paste) pulp in a stainless steel pot, and adding 10% of sucrose (by mass fraction of the tomato pulp) and 3% of salt (by mass fraction of the tomato pulp); adding 2% raw whole powder/modified starch into water, gelatinizing, adding into tomato pulp, heating and concentrating at normal pressure for 30min, and stirring to obtain tomato sauce.
Preparing stirred yoghurt: dissolving 10% of whole milk powder, 7.0% of sucrose and 1.0% of raw whole powder/modified starch in water of 40-50 ℃, placing in a refrigerator of 4 ℃ for hydration for 24h, preheating to 60 ℃, homogenizing (60 ℃, 20MPa), sterilizing (95 ℃, 10min), cooling to about 45 ℃, inoculating 0.1% (w/w) of strain (YC-381, Chr Hansen)) and stirring uniformly, standing and fermenting in a fermentation shaker (43 +/-1 ℃) for 4h, cooling to 20 ℃, stirring for 1min at 60r/min for demulsification, and after-ripening for 24h at 4 ℃ to obtain the stirring type yoghourt.
The resulting ketchup and stirred yoghurt were subjected to viscosity tests, the results of which are given in table 5 below:
TABLE 5 application effects of example 2, comparative example 5 and commercially available hydroxypropyl distarch phosphate
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (6)
1. A method of preparing raw potato whole meal for thickening in an acidic system comprising the steps of:
(1) sorting, cleaning and peeling fresh potatoes, and cutting the potatoes into slices with the thickness of 2-7mm by using a slicing machine; then immersing the potato slices in warm water at 70-85 ℃, treating for 30-60s for color protection, and then transferring to 40-60 ℃ for pre-cooking for 30-60min to obtain treated potato slices; wherein the potato contains 40-60% of starch, 10-13% of protein and 8-12% of dietary fiber, and all the contents are calculated on a dry basis;
(2) drying the processed potato slices at 40-60 deg.C for 10-20h to obtain dried potato; wherein, the drying is one or more of hot air drying, heat pump drying and infrared drying;
(3) and crushing and sieving the dried potato chips to obtain the raw potato whole powder.
2. A potato raw whole flour for thickening in acidic systems made by the method of claim 1.
3. Potato raw whole flour for thickening in acidic systems according to claim 2, characterized in that it has a moisture content of 7-10%.
4. Use of potato flakes whole flour as claimed in claim 2 for thickening in acidic systems for thickening acidic food products having a pH of 3-7.
5. Use according to claim 4, characterized in that the acidic food is jam, yoghurt, salad dressing.
6. A food thickened product characterized in that its main component is potato flakes according to claim 2 for thickening in acidic systems.
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| CN109730275A (en) * | 2019-03-11 | 2019-05-10 | 河南工业大学 | A kind of preparation method of the potato starch of low free starch rate |
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| WO2000057724A1 (en) * | 1999-03-29 | 2000-10-05 | Miles Willard Technologies, L.L.P. | Waterless process and system for making dehydrated potato products |
| 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 |
| CN104872582A (en) * | 2015-06-03 | 2015-09-02 | 中国科学院兰州化学物理研究所 | Technology for preparing potato flour by electrothermal forced air drying method |
| CN105495453A (en) * | 2015-11-30 | 2016-04-20 | 浙江农林大学 | Processing technology of potatoes raw whole flour |
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