CN113519802A - Color protection method for potato raw whole flour preparation process - Google Patents
Color protection method for potato raw whole flour preparation process Download PDFInfo
- Publication number
- CN113519802A CN113519802A CN202110619744.1A CN202110619744A CN113519802A CN 113519802 A CN113519802 A CN 113519802A CN 202110619744 A CN202110619744 A CN 202110619744A CN 113519802 A CN113519802 A CN 113519802A
- Authority
- CN
- China
- Prior art keywords
- raw
- color protection
- potato
- potatoes
- percent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 138
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 138
- 238000000034 method Methods 0.000 title claims abstract description 44
- 235000013312 flour Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000012015 potatoes Nutrition 0.000 claims abstract description 74
- 239000007788 liquid Substances 0.000 claims abstract description 48
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000004140 cleaning Methods 0.000 claims abstract description 24
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 21
- 239000002344 surface layer Substances 0.000 claims abstract description 21
- 238000002791 soaking Methods 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 15
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims abstract description 11
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims abstract description 11
- 108090000270 Ficain Proteins 0.000 claims abstract description 11
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims abstract description 11
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 claims abstract description 11
- 239000004365 Protease Substances 0.000 claims abstract description 11
- 229930016911 cinnamic acid Natural products 0.000 claims abstract description 11
- 235000013985 cinnamic acid Nutrition 0.000 claims abstract description 11
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000019836 ficin Nutrition 0.000 claims abstract description 11
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 claims abstract description 11
- 229960004999 lycopene Drugs 0.000 claims abstract description 11
- 235000012661 lycopene Nutrition 0.000 claims abstract description 11
- 239000001751 lycopene Substances 0.000 claims abstract description 11
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims abstract description 11
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 claims abstract description 11
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000008187 granular material Substances 0.000 claims abstract description 6
- 235000013339 cereals Nutrition 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 229920001592 potato starch Polymers 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 8
- 230000002255 enzymatic effect Effects 0.000 abstract description 8
- 238000006243 chemical reaction Methods 0.000 abstract description 6
- 102000030523 Catechol oxidase Human genes 0.000 description 21
- 108010031396 Catechol oxidase Proteins 0.000 description 21
- 230000000694 effects Effects 0.000 description 21
- 102000004190 Enzymes Human genes 0.000 description 10
- 108090000790 Enzymes Proteins 0.000 description 10
- 150000001875 compounds Chemical class 0.000 description 10
- 238000012545 processing Methods 0.000 description 10
- 238000007605 air drying Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 229930013930 alkaloid Natural products 0.000 description 7
- 201000010099 disease Diseases 0.000 description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 7
- 229930182478 glucoside Natural products 0.000 description 7
- -1 glucoside alkaloid Chemical class 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 241000411851 herbal medicine Species 0.000 description 7
- 231100000614 poison Toxicity 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 238000012216 screening Methods 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 239000003440 toxic substance Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 4
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 239000008055 phosphate buffer solution Substances 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 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
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 239000004201 L-cysteine Substances 0.000 description 2
- 235000013878 L-cysteine Nutrition 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 2
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 2
- 235000011130 ammonium sulphate Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging 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
- 235000010261 calcium sulphite Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011814 protection agent Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000005303 weighing Methods 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- 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 invention provides a color protection method for a potato raw whole flour preparation process, which comprises the following steps: (1) selecting raw potatoes, cleaning, performing surface layer curing treatment, removing the surface layer, and cutting the raw potatoes into granules; (2) primary color protection: soaking the cut raw potatoes in color protection liquid, and draining for later use; the color protection liquid comprises the following components in percentage by mass: 0.3 to 1.0 percent of cinnamic acid, 0.2 to 0.5 percent of lycopene, 0.1 to 0.3 percent of citric acid, 0.1 to 0.4 percent of L-cysteine, 0.1 to 0.4 percent of ficin and the balance of water; (3) secondary color protection: introducing liquid nitrogen into the soaked raw potato grains for treatment; (4) drying to prepare powder: and drying and crushing the raw potatoes subjected to secondary color protection to obtain the raw potato whole powder. The preparation method of the raw potato whole flour can inhibit enzymatic browning reaction and keep the natural color of the potatoes.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a color protection method for a potato raw whole powder preparation process.
Background
China is a big potato producing country, the planting area is wide, and the annual output is high; the potato is the fourth major food crop, has high nutritive value, and is rich in carbohydrate, vitamins, essential amino acids which cannot be synthesized by human body, and the like. Fresh potatoes have high moisture content, are not favorable for storage and transportation, and are particularly important for processing the potatoes. The production of the raw potato whole flour can fully utilize potato resources, and is an effective way for large-scale transformation and value increase of potatoes.
In the process of preparing the raw potato whole flour, enzymatic browning reaction is very easy to occur to generate black or brown substances, which is the biggest problem in the process of preparing the raw potato whole flour, and the factor restricts the development and utilization of the raw potato whole flour, is not beneficial to the protection of the appearance quality and effective nutritional ingredients of materials, and limits the processing performance.
Inhibiting enzymatic browning is a central link in the process of preparing raw whole potato flour. The commonly used color protection method mainly utilizes the compounding of compounds (calcium chloride, sulfite and the like) to inhibit the activity of enzyme, has large chemical residue hazard, causes serious hazard to the environment and threatens the food safety.
Based on the color protection method, the natural extract compound is adopted as the color protection agent, so that the chemical residue is reduced, the components are safer, the requirements of human health are met, and the comprehensive utilization of the natural extract and the compound is widened.
Disclosure of Invention
The invention aims to provide a color protection method for a raw potato whole flour preparation process, which effectively reduces the risk of enzymatic browning reaction in the raw potato whole flour preparation process.
The purpose of the invention is realized by the following technical scheme:
a color protection method in the preparation process of raw whole potato flour comprises the following steps:
(1) selecting raw potatoes, cleaning, performing surface layer curing treatment, removing the surface layer, and cutting the raw potatoes into granules;
(2) primary color protection: soaking the cut raw potatoes in color protection liquid, and draining for later use; the color protection liquid comprises the following components in percentage by mass: 0.3 to 1.0 percent of cinnamic acid, 0.2 to 0.5 percent of lycopene, 0.1 to 0.3 percent of citric acid, 0.1 to 0.4 percent of L-cysteine, 0.1 to 0.4 percent of ficin and the balance of water;
(3) secondary color protection: introducing liquid nitrogen into the soaked raw potato grains for treatment;
(4) drying to prepare powder: and drying and crushing the raw potatoes subjected to secondary color protection to obtain the raw potato whole powder.
The color protection method for the potato raw whole powder preparation process adopts a secondary color protection process combining color protection liquid soaking treatment and liquid nitrogen treatment to carry out color protection treatment on raw potatoes, inhibits the occurrence of enzymatic browning reaction by inhibiting the activity of polyphenol oxidase, and keeps the natural color of the potatoes. In the primary color protection, L-cysteine and quinone substances in the color protection liquid form a colorless compound, and the polymerization of the quinone substances is interrupted to form a pigment substance; lycopene has strong oxidation resistance, and can be used as an anti-browning agent; the citric acid reacts with Cu ions dissociated from polyphenol oxidase (PPO) to form a complex, so that the activity of the polyphenol oxidase (PPO) is reduced; meanwhile, cinnamic acid can reduce the pH of the system, and the enzyme activity of polyphenol oxidase is inhibited under high acid conditions; ficin can inactivate some enzyme systems which promote browning, thereby effectively inhibiting the browning. The natural extract compound is used as a color fixative to inhibit the progress of various enzymatic reactions in the material and the degradation of effective components. Introducing liquid nitrogen for secondary color protection, further reducing browning of endogenous enzymes (polyphenol oxidase PPO and the like) of the raw potatoes, delaying color change and cell respiration rate, and keeping freshness and avoiding mildewing; the two-time color protection can thoroughly inhibit enzymatic browning.
The invention can be improved as follows, and the color protection liquid comprises the following components in percentage by mass: 0.5% cinnamic acid, 0.35% lycopene, 0.2% citric acid, 0.3% L-cysteine, 0.25% ficin and the balance water.
In the invention, the surface layer curing treatment of the raw potatoes is carried out at the temperature of 130-142 ℃, the steam pressure of 0.10-0.20 MPa and the time of 60-240 s.
Further, the temperature of the aging treatment was 133 ℃, the steam pressure was 0.16MPa, and the time was 180 seconds.
The invention can be further improved, and the soaking time of the raw potatoes by adopting the color protection liquid is 45-90 min. Preferably, the soaking treatment time of the color protection solution is 60 min.
In the invention, the amount of liquid nitrogen introduced into the raw potato granules for secondary color protection is 0.5-2 mg/m3Liquid nitrogen for 20-40 min.
Go toStep by step, the liquid nitrogen input is 1.5mg/m3The time is 30 min.
According to the invention, the potato is dried for 24-96 h in a heat pump type cold air dryer with the temperature of 15-30 ℃, the flow rate of 3.0-5.0 m/s and the relative humidity of 50%.
Further, the potato is dried in a heat pump type cold air dryer with a temperature of 18 deg.C, a flow rate of 3.5m/s and a relative humidity of 50% for 72 h.
Further, the moisture content of the dried potato is controlled to be below 8%.
In the invention, the grain size of the raw potato whole flour is 80-100 meshes.
Compared with the prior art, the invention has the following beneficial effects:
(1) the color protection method for the potato raw whole flour preparation process adopts a secondary color protection process combining color protection liquid soaking treatment and liquid nitrogen treatment to protect the color of the raw potatoes, can inhibit enzymatic browning reaction and keep the natural color of the potatoes.
(2) The method can keep the flavor and the taste of the fresh potatoes through cold air drying, and improve the quality stability of the products.
(4) The color protection method for the preparation process of the raw potato whole flour has the advantages of short process flow, low energy consumption, low cost, control and convenient management, and has good industrial production practicability and higher safety.
Detailed Description
The present invention is further described below in conjunction with specific examples to better understand and implement the technical solutions of the present invention for those skilled in the art.
Example 1
A color protection method in the preparation process of raw whole potato flour comprises the following steps:
(1) screening processing raw materials: the method has the advantages of high dry matter content, low reducing sugar content, low polyphenol oxidase content, weak activity, low contents of toxic substances such as glucoside alkaloid and the like, no diseases, no damage, thin potato skin, round and smooth potato shape, few bud eyes, and mildew and rot removal.
Cleaning, peeling and granulating: carrying the raw potatoes by water, and conveying the raw potatoes into a drum-type cleaning machine for cleaning; placing the mixture in a steam sterilization pot with the steam temperature of 133 ℃ and the steam pressure of 0.16MPa, heating for 180s to cure the surface layer, and removing the surface layer with the thickness of 2-3 mm; and (3) feeding the peeled raw potatoes into a dicing machine to be cut into 5-10 mm square particles.
(2) Primary color protection: soaking peeled and granulated raw potatoes in color protection liquid, wherein the color protection liquid consists of the following components in percentage by mass: 0.5% cinnamic acid, 0.35% lycopene, 0.2% citric acid, 0.3% L-cysteine, 0.25% ficin, and the balance water; soaking for 60min, taking out, and draining.
(3) Secondary color protection and fresh keeping: 1.5mg/m of the primary color-protected raw potatoes is pumped in by a full-automatic small liquid nitrogen generator3Liquid nitrogen for 30 min.
(4) Drying to prepare powder: placing the raw potatoes with secondary color protection at the temperature of 18 ℃; drying for 72h in a heat pump type cold air drying machine with the flow rate of 3.5m/s and the relative humidity of 50%. Taking out and standing at normal temperature to control the water content of the granular potato to be 8% or below. And (3) crushing the dried granular potatoes into 80-100 meshes by using a Chinese herbal medicine crusher.
Example 2
A color protection method in the preparation process of raw whole potato flour comprises the following steps:
(1) screening processing raw materials: the method has the advantages of high dry matter content, low reducing sugar content, low polyphenol oxidase content, weak activity, low contents of toxic substances such as glucoside alkaloid and the like, no diseases, no damage, thin potato skin, round and smooth potato shape, few bud eyes, and mildew and rot removal.
Cleaning, peeling and granulating: carrying the raw potatoes by water, and conveying the raw potatoes into a drum-type cleaning machine for cleaning; placing the mixture in a steam sterilization pot with the steam temperature of 130 ℃ and the steam pressure of 0.10MPa, heating for 240s to cure the surface layer, and removing the surface layer with the thickness of 2-3 mm; and (3) feeding the peeled raw potatoes into a dicing machine to be cut into 5-10 mm square particles.
(2) Primary color protection: soaking peeled and granulated raw potatoes in color protection liquid, wherein the color protection liquid consists of the following components in percentage by mass: 0.3% cinnamic acid, 0.5% lycopene, 0.1% citric acid, 0.4% L-cysteine, 0.4% ficin, and the balance water; soaking for 45min, taking out, and draining.
(3) Secondary color protection and fresh keeping: introducing 0.5mg/m of primary color-protected raw potatoes into a full-automatic small liquid nitrogen generator3Liquid nitrogen for 40 min.
(4) Drying to prepare powder: placing the raw potatoes with secondary color protection at the temperature of 15 ℃; drying for 96h in a heat pump type cold air drying machine with the flow rate of 5.0m/s and the relative humidity of 50%. Taking out and standing at normal temperature to control the water content of the granular potato to be 8% or below. And (3) crushing the dried granular potatoes into 80-100 meshes by using a Chinese herbal medicine crusher.
Example 3
A color protection method in the preparation process of raw whole potato flour comprises the following steps:
(1) screening processing raw materials: the method has the advantages of high dry matter content, low reducing sugar content, low polyphenol oxidase content, weak activity, low contents of toxic substances such as glucoside alkaloid and the like, no diseases, no damage, thin potato skin, round and smooth potato shape, few bud eyes, and mildew and rot removal.
Cleaning, peeling and granulating: carrying the raw potatoes by water, and conveying the raw potatoes into a drum-type cleaning machine for cleaning; placing the mixture in a steam sterilization pot with the steam temperature of 142 ℃ and the steam pressure of 0.20MPa, heating for 120s to cure the surface layer, and removing the surface layer with the thickness of 2-3 mm; and (3) feeding the peeled raw potatoes into a dicing machine to be cut into 5-10 mm square particles.
(2) Primary color protection: soaking peeled and granulated raw potatoes in color protection liquid, wherein the color protection liquid consists of the following components in percentage by mass: 1.0% cinnamic acid, 0.2% lycopene, 0.3% citric acid, 0.1% L-cysteine, 0.1% ficin, and the balance water; soaking for 90min, taking out, and draining.
(3) Secondary color protection and fresh keeping: introducing 2mg/m of the primary color-protected raw potatoes into a full-automatic small liquid nitrogen generator3Liquid nitrogen for 20 min.
(4) Drying to prepare powder: placing the raw potatoes with secondary color protection at the temperature of 30 ℃; drying for 40h in a heat pump type cold air drying machine with the flow rate of 3.0m/s and the relative humidity of 50%. Taking out and standing at normal temperature to control the water content of the granular potato to be 8% or below. And (3) crushing the dried granular potatoes into 80-100 meshes by using a Chinese herbal medicine crusher.
Example 4
A color protection method in the preparation process of raw whole potato flour comprises the following steps:
(1) screening processing raw materials: the method has the advantages of high dry matter content, low reducing sugar content, low polyphenol oxidase content, weak activity, low contents of toxic substances such as glucoside alkaloid and the like, no diseases, no damage, thin potato skin, round and smooth potato shape, few bud eyes, and mildew and rot removal.
Cleaning, peeling and granulating: carrying the raw potatoes by water, and conveying the raw potatoes into a drum-type cleaning machine for cleaning; placing the mixture in a steam sterilization pot with the steam temperature of 133 ℃ and the steam pressure of 0.16MPa, heating for 180s to cure the surface layer, and removing the surface layer with the thickness of 2-3 mm; and (3) feeding the peeled raw potatoes into a dicing machine to be cut into 5-10 mm square particles.
(2) Primary color protection: soaking peeled and granulated raw potatoes in color protection liquid, wherein the color protection liquid consists of the following components in percentage by mass: 0.8% cinnamic acid, 0.25% lycopene, 0.15% citric acid, 0.35% L-cysteine, 0.15% ficin, and the balance water; soaking for 75min, taking out, and draining.
(3) Secondary color protection and fresh keeping: 1.8mg/m of raw potatoes with primary color protection is pumped in by a full-automatic small liquid nitrogen generator3Liquid nitrogen for 25 min.
(4) Drying to prepare powder: placing the raw potatoes with secondary color protection at the temperature of 18 ℃; drying for 72h in a heat pump type cold air drying machine with the flow rate of 3.5m/s and the relative humidity of 50%. Taking out and standing at normal temperature to control the water content of the granular potato to be 8% or below. And (3) crushing the dried granular potatoes into 80-100 meshes by using a Chinese herbal medicine crusher.
Example 5
A color protection method in the preparation process of raw whole potato flour comprises the following steps:
(1) screening processing raw materials: the method has the advantages of high dry matter content, low reducing sugar content, low polyphenol oxidase content, weak activity, low contents of toxic substances such as glucoside alkaloid and the like, no diseases, no damage, thin potato skin, round and smooth potato shape, few bud eyes, and mildew and rot removal.
Cleaning, peeling and granulating: carrying the raw potatoes by water, and conveying the raw potatoes into a drum-type cleaning machine for cleaning; placing the mixture in a steam sterilization pot with the steam temperature of 142 ℃ and the steam pressure of 0.18MPa, heating for 100s to cure the surface layer, and removing the surface layer with the thickness of 2-3 mm; and (3) feeding the peeled raw potatoes into a dicing machine to be cut into 5-10 mm square particles.
(2) Primary color protection: soaking peeled and granulated raw potatoes in color protection liquid, wherein the color protection liquid consists of the following components in percentage by mass: 0.4% cinnamic acid, 0.45% lycopene, 0.25% citric acid, 0.15% L-cysteine, 0.35% ficin, and the balance water; soaking for 50min, taking out, and draining.
(3) Secondary color protection and fresh keeping: introducing 1.0mg/m of primary color-protected raw potatoes into a full-automatic small liquid nitrogen generator3Liquid nitrogen for 35 min.
(4) Drying to prepare powder: placing the raw potatoes with secondary color protection at the temperature of 25 ℃; drying for 50h in a heat pump type cold air drying machine with the flow rate of 4.5m/s and the relative humidity of 50%. Taking out and standing at normal temperature to control the water content of the granular potato to be 8% or below. And (3) crushing the dried granular potatoes into 80-100 meshes by using a Chinese herbal medicine crusher.
Performance testing
Blank group
A preparation method of raw potato whole flour without color protection comprises the following steps:
(1) screening processing raw materials: the method has the advantages of high dry matter content, low reducing sugar content, low polyphenol oxidase content, weak activity, low contents of toxic substances such as glucoside alkaloid and the like, no diseases, no damage, thin potato skin, round and smooth potato shape, few bud eyes, and mildew and rot removal.
Cleaning, peeling and granulating: carrying the raw potatoes by water, and conveying the raw potatoes into a drum-type cleaning machine for cleaning; placing the mixture in a steam sterilization pot with the steam temperature of 133 ℃ and the steam pressure of 0.16MPa, heating for 180s to cure the surface layer, and removing the surface layer with the thickness of 2-3 mm; and (3) feeding the peeled raw potatoes into a dicing machine to be cut into 5-10 mm square particles.
(2) Drying to prepare powder: placing the raw potatoes cut into granules at a temperature of 18 ℃; drying for 72h in a heat pump type cold air drying machine with the flow rate of 3.5m/s and the relative humidity of 50%. Taking out and standing at normal temperature to control the water content of the granular potato to be 8% or below. And (3) crushing the dried granular potatoes into 80-100 meshes by using a Chinese herbal medicine crusher.
Control group
A color protection method in the preparation process of raw whole potato flour comprises the following steps:
(1) screening processing raw materials: the method has the advantages of high dry matter content, low reducing sugar content, low polyphenol oxidase content, weak activity, low contents of toxic substances such as glucoside alkaloid and the like, no diseases, no damage, thin potato skin, round and smooth potato shape, few bud eyes, and mildew and rot removal.
Cleaning, peeling and granulating: carrying the raw potatoes by water, and conveying the raw potatoes into a drum-type cleaning machine for cleaning; placing the mixture in a steam sterilization pot with the steam temperature of 133 ℃ and the steam pressure of 0.16MPa, heating for 180s to cure the surface layer, and removing the surface layer with the thickness of 2-3 mm; and (3) feeding the peeled raw potatoes into a dicing machine to be cut into 5-10 mm square particles.
(2) Compound compounding and color protection: soaking peeled and granulated raw potatoes in a compound liquid, wherein the compound liquid comprises the following components in percentage by mass: 0.02% of sodium sulfite, 0.5% of ascorbic acid, 0.5% of calcium chloride, 0.3% of L-cysteine and the balance of water, wherein the time is 60min, and the mixture is taken out and drained for standby.
(3) Drying to prepare powder: placing the compound compounded and color-protected raw potatoes at the temperature of 18 ℃; drying for 72h in a heat pump type cold air drying machine with the flow rate of 3.5m/s and the relative humidity of 50%. Taking out and standing at normal temperature to control the water content of the granular potato to be 8% or below. And (3) crushing the dried granular potatoes into 80-100 meshes by using a Chinese herbal medicine crusher.
The raw potato whole flour is prepared according to the methods of example 1, a blank group (without color protection) and a control group (compound color protection), and the raw potato whole flour is subjected to related index detection, including polyphenol oxidase activity and raw flour brightness value, and the detection results are shown in table 1:
the browning degree is related to the brightness value of the sample, and the higher the brightness value is, the less the browning degree of the raw whole potato flour is; the smaller the brightness value, the greater the degree of browning occurring, and the brightness value was measured by a colorimeter.
The method for measuring the polyphenol oxidase enzyme activity of the potato raw whole flour comprises the following steps:
(1) preparation of crude enzyme solution
Weighing 5g of potato sample in a mortar, adding 0.5g of insoluble polyvinylpyrrolidone (which is washed with distilled water in advance and then filtered to remove impurities) and 100ml of 0.1mol/L phosphate buffer solution with pH of 6.5, grinding into homogenate, filtering with a gauze bag, adding 30% saturation ammonium sulfate into the filtrate, centrifuging to remove precipitate, adding ammonium sulfate into the supernatant to reach 60% saturation, centrifuging and collecting precipitate. Dissolving the obtained precipitate in 2-3 ml of 0.01mol/L phosphate buffer solution with pH6.5 to obtain crude enzyme solution.
(2) Measurement of Polyphenol oxidase Activity
Adding 3.9ml of 0.05mol/L phosphate buffer solution with pH5.5 into a test tube, keeping the temperature of 1.0ml of 0.1mol/L catechol in a thermostatic water bath at 37 ℃ for 10min, then adding 0.5ml of enzyme solution (the amount of the enzyme activity can be increased or decreased), quickly shaking up, pouring into a cuvette, and measuring the absorbance change (A) value within 1-2 min in a time scanning mode at the wavelength of 525 nm.
Calculation of enzyme Activity:
in minute A525The value changed by 0.01 was 1 enzyme activity unit, and the activity of polyphenol oxidase was calculated according to the following formula.
A-value of absorbance change in reaction time
The results of the polyphenol oxidase activity test of the specific potato raw whole flour are shown in table 1.
TABLE 1 raw potato whole flour Performance test results prepared by different methods
| Serial number | Name (R) | Polyphenol oxidase Activity | Brightness value of raw meal | Description of color and luster |
| 1 | Blank set | 512U/mg | 60.12 | Yellow with dot black |
| 2 | Control group | 124U/mg | 89.35 | Yellow colour |
| 3 | Example 1 | 109U/mg | 96.23 | Light yellow |
As can be seen from Table 1, the secondary color protection process combining the soaking treatment of the color protection liquid and the liquid nitrogen treatment is adopted, so that the activity of polyphenol oxidase is reduced, the enzymatic browning reaction can be effectively inhibited, and the natural color of the potatoes is kept.
The above embodiments illustrate various embodiments of the present invention in detail, but the embodiments of the present invention are not limited thereto, and those skilled in the art can achieve the objectives of the present invention based on the disclosure of the present invention, and any modifications and variations based on the concept of the present invention fall within the scope of the present invention, which is defined by the claims.
Claims (9)
1. A color protection method in the preparation process of raw whole potato flour is characterized by comprising the following steps:
(1) selecting raw potatoes, cleaning, performing surface layer curing treatment, removing the surface layer, and cutting the raw potatoes into granules;
(2) primary color protection: soaking the cut raw potatoes in color protection liquid, and draining for later use; the color protection liquid comprises the following components in percentage by mass: 0.3 to 1.0 percent of cinnamic acid, 0.2 to 0.5 percent of lycopene, 0.1 to 0.3 percent of citric acid, 0.1 to 0.4 percent of L-cysteine, 0.1 to 0.4 percent of ficin and the balance of water;
(3) secondary color protection: introducing liquid nitrogen into the soaked raw potato grains for treatment;
(4) drying to prepare powder: and drying and crushing the raw potatoes subjected to secondary color protection to obtain the raw potato whole powder.
2. The color protection method for the preparation process of the raw potato whole flour as claimed in claim 1, wherein the color protection liquid comprises the following components in percentage by mass: 0.5% cinnamic acid, 0.35% lycopene, 0.2% citric acid, 0.3% L-cysteine, 0.25% ficin and the balance water.
3. The color protection method for the preparation process of the raw whole potato flour as claimed in claim 1, wherein the surface curing treatment of the raw potatoes is carried out at a temperature of 130-142 ℃, under a steam pressure of 0.10-0.20 MPa, for a period of 60-240 s.
4. The color protection method for the preparation process of the raw potato whole flour as claimed in claim 3, wherein the soaking time of the raw potatoes in the color protection liquid is 45-90 min.
5. The method for protecting color of raw whole potato flour according to any one of claims 1 to 4, wherein the amount of liquid nitrogen introduced into the raw potato granules for secondary color protection is 0.5 to 2mg/m3Liquid nitrogen for 20-40 min.
6. The color protection method in the preparation process of the raw potato whole flour as claimed in claim 5, wherein the drying of the potatoes is carried out in a heat pump type cold air dryer with the temperature of 15-30 ℃, the flow rate of 3.0-5.0 m/s and the relative humidity of 50% for 24-96 h.
7. The method of claim 6, wherein the potato is dried in a heat pump cold air dryer at a temperature of 18 ℃, a flow rate of 3.5m/s, and a relative humidity of 50% for 72 hours.
8. The method of claim 7, wherein the moisture content of the dried potato is controlled to be less than 8%.
9. The color protection method in the preparation process of the raw potato whole flour as claimed in claim 8, wherein the particle size of the raw potato whole flour is 80-100 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110619744.1A CN113519802A (en) | 2021-06-03 | 2021-06-03 | Color protection method for potato raw whole flour preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110619744.1A CN113519802A (en) | 2021-06-03 | 2021-06-03 | Color protection method for potato raw whole flour preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113519802A true CN113519802A (en) | 2021-10-22 |
Family
ID=78095559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110619744.1A Pending CN113519802A (en) | 2021-06-03 | 2021-06-03 | Color protection method for potato raw whole flour preparation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113519802A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969659A (en) * | 2017-11-21 | 2018-05-01 | 中国农业科学院农产品加工研究所 | A kind of potato starch processing method and products therefrom |
| CN108185351A (en) * | 2018-01-25 | 2018-06-22 | 北京农业职业学院 | The preparation process of potato full-powder |
| CN108477554A (en) * | 2018-06-06 | 2018-09-04 | 郑鉴忠 | The full powder clean-production system of life of potato full utilization |
| 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 |
-
2021
- 2021-06-03 CN CN202110619744.1A patent/CN113519802A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969659A (en) * | 2017-11-21 | 2018-05-01 | 中国农业科学院农产品加工研究所 | A kind of potato starch processing method and products therefrom |
| CN108185351A (en) * | 2018-01-25 | 2018-06-22 | 北京农业职业学院 | The preparation process of potato full-powder |
| CN108477554A (en) * | 2018-06-06 | 2018-09-04 | 郑鉴忠 | The full powder clean-production system of life of potato full utilization |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 张凯等: "我国马铃薯鲜切防褐变技术及装备现状", 安徽农业科学, vol. 45, no. 14, pages 187 - 190 * |
| 李超等: "马铃薯生全粉护色工艺研究", 安徽农业科学, vol. 49, no. 8, pages 188 - 190 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108157579B (en) | Preparation method of cardamine violifolia selenium polypeptide with high organic selenium content | |
| CN102125243B (en) | Instant nutrient purple potato chips and preparation method thereof | |
| CN107417400B (en) | Nutrient for improving content of gamma-aminobutyric acid in germinated brown rice and preparation method and application thereof | |
| CN107988011B (en) | Black glutinous rice wine and preparation method thereof | |
| CN108991471B (en) | Natural food additive with strong antioxidant activity | |
| CN106615086A (en) | Processing and storage method capable of improving quality of rice | |
| CN110742167A (en) | Low-salt preserved green plums and processing and preparing method thereof | |
| CN113519802A (en) | Color protection method for potato raw whole flour preparation process | |
| CN111418823A (en) | Glutinous-cotton white fungus soup and making method thereof | |
| CN108477350A (en) | A kind of peonidin tea and preparation method thereof | |
| CN106819699B (en) | Potato Normal juice, juice beverage and preparation method thereof | |
| KR20120021424A (en) | Making method of paprika powder with low pigment fading and nonenzymatic browning using osmotic dehydration | |
| CN114468276A (en) | Aronia melanocarpa enzyme powder and preparation method thereof | |
| CN113826886A (en) | Radix puerariae enzyme and preparation method thereof | |
| CN114794419A (en) | Preparation method of grape powder | |
| CN114451537A (en) | Preparation process of dried orange peel and autumn pear paste | |
| CN110301578B (en) | Arhat ginseng color fixative, instant soft package can of arhat ginseng and processing method | |
| CN111990589A (en) | Rose quinoa nutritional meal replacement powder and preparation method thereof | |
| CN113729186A (en) | Fermented longan pulp and preparation method thereof | |
| CN113373017A (en) | Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof | |
| CN112155077A (en) | Instant ultramicro green tea powder and preparation method thereof | |
| CN113142351A (en) | Health vine tea and its production process | |
| CN110574898A (en) | Purple yam powder and preparation method thereof | |
| CN107536888B (en) | Processing method of gardenia | |
| JP3550413B2 (en) | Antioxidants and freshness preservatives from rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |