CN1561811A - Method for processing potato starch - Google Patents
Method for processing potato starch Download PDFInfo
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- CN1561811A CN1561811A CNA2004100121977A CN200410012197A CN1561811A CN 1561811 A CN1561811 A CN 1561811A CN A2004100121977 A CNA2004100121977 A CN A2004100121977A CN 200410012197 A CN200410012197 A CN 200410012197A CN 1561811 A CN1561811 A CN 1561811A
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Abstract
A technology for preparing potato starch from potato includes such steps as choosing and washing raw potator, storing at 28-32 deg.C for 35-48 hrs, slitting, immersing for preventing its color from becoming brown, low-temp dewatering, quick freezing, low-temp drying, drying at 25-28 deg.C, and grinding. Its nutrients are not lost.
Description
Technical field
The invention belongs to the agricultural byproducts processing technical field, be specifically related to a kind of method of giving birth to full powder with natural low temperature, freezing, dry processing potato.
Background technology
In the prior art, the production technology of potato full-powder mostly is behind high-temperature maturing, just can make potato full-powder, and this technology has been destroyed the nutritional labeling of potato, and processing cost is also higher, is unfavorable for extensive popularization.
Summary of the invention
The invention solves and adopt natural low temperature, freezing, dry method to carry out the technological problems of potato starch processing, provide a kind of production cost low, can keep the production method of the potato starch of potato genuineness and nutritional labeling thereof.
The present invention is realized by following scheme, adopt natural low temperature, freezing, dry processing potato is given birth to the method for full powder, include the purchasing of raw materials, store, sorting, clean, it is characterized in that raw material that potato must carry out 35-48 hour before throw in producing is risen again deposits, temperature requirement is between 28-32 ℃, through cleaning, after the sorting, carry out the raw material chopping, the silk footpath is 0.5-4mm, after becoming silk through anti-brown immersion, carry out low temperature dewatering, low-temperature quick-freezing, the low temperature drying and the drying that heats up, the intensification drying is to be between 25-28 ℃ in temperature, relative humidity be under the condition of 30-50% to becoming the silk drying that heats up once more, make a water content to drop to 8-10%, pack standbyly, grind to make and give birth to full powder.
The brown soak time of Cheng Sifang of the present invention is 3-5 minute, and temperature is 8-10 ℃.
Dewatering process of the present invention is to carry out at low temperatures, and temperature is 3-10 ℃.
The central temperature that the present invention becomes a low-temperature quick-freezing is-5--10 ℃.
It is to dry at low temperature to continue dryly in the chamber that quick-frozen of the present invention becomes silk, room temperature should remain on-and 3--15 ℃.
The present invention adopts natural low temperature, freezing, dry processing potato to give birth to the method for full powder, genuineness and nutritional labeling thereof that production cost is low, can keep potato, this process using chopping, low temperature are preserved, carry out grinding flour according to the market demand, a powder process big I of degree is carried out according to customer demand, so both satisfy the fineness requirement of different purposes, also reduced cost simultaneously.
Technological process of the present invention is equally applicable to the processing of Ipomoea batatas, pumpkin, carrot.Ingredient sulphite, moisture, ash content, protein etc. detect in the potato starch through the present invention is produced, and index all meets national standard, and is as shown in table 1:
| Interventions Requested | Unit | Standard value | Decision content | Detected value | Detection method | This conclusion |
| Sulphite total carbohydrates reduced sugar protein moisture ash content dietary fiber heat | Mg/kg ％ ％ ％ ％ ％ ％ Kcal/100g | ????/ ????/ ????/ ????/ ????/ ????/ ????/ ????/ | ????/ ????/ ????/ ????/ ????/ ????/ ????/ ????/ | ????8.4 ????81.79 ????0.99 ????7.85 ????6.67 ????1.80 ????1.62 ????399.5 | GB/T5009.34-1994/GB/T5009.7-85 GB/T5009.5-85 GB/T5009.3-85 GB/T5009.4-85 GB/T5009.10-85 oxygen bomb calorimetric | ????/ ????/ ????/ ????/ ????/ ????/ ????/ ????/ |
The present invention compared with prior art has the following advantages: can guarantee that 1, various nutritional labelings such as protein, vitamin do not run off in the food, thereby can keep the color of food to greatest extent; 2, prevent the conversion of nutritional labeling in the dry run and the variation of state effectively; 3, goods do not have drying shrinkage, and the rehydration performance is good, instant; 4, the goods water content is low, can store at normal temperatures and transport behind the corresponding package.
The specific embodiment
Present embodiment is the technological process and the method for giving birth to full powder with the potato for raw material production, concrete technological process: the purchasing of raw materials → raw material storage → antenatal rising again → operation is got the raw materials ready → appearance cleaning → peeling → sorting process → raw material chopping → anti-brown immersion → centrifugal dehydration → low-temperature quick-freezing → low temperature drying → intensification drying → grinding flour → finished product packing.
The concrete operations flow process with require as follows: 1, the purchasing of raw materials, select for use to meet and give birth to the kind that full powder is produced, as the Atlantic Ocean or local improved seeds, the weight of single potato is more than 300 grams, the potato type is intact, quality requirements does not have serious insect pest and eqpidemic disease; 2, raw material is stored, and it is 1-4 ℃ that raw material is kept at environment temperature, and relative humidity has under the environment of good ventilation condition and antifreeze facility at 80-90%; 3, antenatal rising again, the raw material that potato must carry out 35-48 hour before throw in producing is risen again and is deposited, and temperature requirement is stacked when raw material is risen again and should be kept suitable gap between 28-32 ℃, makes mobile that air can be good; 4, operation is got the raw materials ready, and raw material enters should focus at short notice before the processing specifies the area in preparation that feeds intake, and the temperature of the laydown area of getting the raw materials ready is generally between 20-25 ℃; 5, appearance is cleaned, and water temperature should not be low excessively when potato was cleaned, and is preferably between 10-25 ℃; 6, peeling is cleaned, and removes the potato epidermis, generally adopts conventional decortication method; 7, sorting process is rejected the rotten potato that does not meet processing request, eliminates residual epidermis, eye and hole, removes remained on surface and reaches 100%, cleans after the processing again; 8, mechanical chopping (vertical or horizontal filament cutter) is adopted in raw material chopping, and the silk footpath is 0.5-4mm, and filament length is not limit; 9, anti-brown immersion, the brown immersion of Cheng Sifang promptly proposed trickle in 3-5 minute, and the trickle time is not as the criterion there to be continuous water clock, anti-brown solution (citric acid solution, concentration are 5 ‰), temperature is 8-10 ℃; 10, centrifugal dehydration (centrifuge), the centrifugal dehydration time is 3-5 minute, does not have adhesion to be as the criterion to become silk, assists after the dehydration and spreads, and becomes loose condition (of surface); 11, low-temperature quick-freezing enters the quick-frozen operation as early as possible through the Cheng Siying after the centrifugal dehydration, and the time interval should be controlled in 5 minutes, becomes central temperature after the silk quick-frozen be-5--10 ℃, and quick-frozen becomes the silk surface must continue a maintenance oncontacting to freeze state; 12, low temperature drying, the one-tenth silk of quick-frozen dries at low temperature and continues lyophilization in the chamber, room temperature must remain on-3--15 ℃, low temperature dries indoor relative humidity should stop exhausting above 80% o'clock, the occluded air inlet port, enable the artificial dehumidification system of indoor closed circulation or suspend ventilation work, Cheng Sijing low temperature dries the back water content and reduces to 33-37%; 13, heating up dryly, is to be 25-28 ℃ in temperature, relative humidity under the condition of 30-50% to becoming silk to carry out once more dry the processing, make a water content to drop to 8-10%, just can pack standbyly, the shredded dried bean curd after the pack should leave in the dry storeroom that ventilates, in case of necessity disposed chamber's inner drying equipment; 14, grinding flour driedly becomes silk can carry out grinding flour according to the needs of market sale, and a powder process degree size, thickness can be processed by customer demand; 15, finished product packing requires to carry out under the environment of dry, health, and finished product packing requires sealing, protection against the tide, lucifuge, cracky not.
Claims (6)
1, a kind of processing method of potato starch, include the purchasing of raw materials, store, sorting, clean, it is characterized in that raw material that potato must carry out 35-48 hour before throw in producing is risen again deposits, temperature requirement is between 28-32 ℃, through cleaning, sorting process, carry out the raw material chopping, the silk footpath is 0.5-4mm, after the brown immersion of Cheng Sifang, be to carry out low temperature dewatering under 3-10 ℃ the condition in temperature, low-temperature quick-freezing, low temperature drying and heat up dryly, the intensification drying is to be between 25-28 ℃ in temperature, relative humidity is dry to becoming silk to carry out once more under the condition of 30-50%, make a water content to drop to 8-10%, pack standbyly, grind to make and give birth to full powder.
2, the processing method of potato starch according to claim 1, it is characterized in that becoming an anti-brown soak time is 3-5 minute, temperature is at 8-10 ℃.
3, the processing method of potato starch according to claim 1 is characterized in that dewatering and carries out at low temperatures, and temperature is at 3-10 ℃.
4, the processing method of potato starch according to claim 1, the central temperature that it is characterized in that becoming a low-temperature quick-freezing is-5--10 ℃.
5, the processing method of potato starch according to claim 1 is characterized in that quick-frozen becomes silk to dry at low temperature and continues dryly in the chamber, room temperature should remain on-and 3--15 ℃.
6, the processing method of potato starch according to claim 1 is characterized in that described low temperature is meant that temperature should be controlled at-3--18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100121977A CN1243485C (en) | 2004-03-20 | 2004-03-20 | Method for processing potato starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100121977A CN1243485C (en) | 2004-03-20 | 2004-03-20 | Method for processing potato starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1561811A true CN1561811A (en) | 2005-01-12 |
| CN1243485C CN1243485C (en) | 2006-03-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100121977A Expired - Fee Related CN1243485C (en) | 2004-03-20 | 2004-03-20 | Method for processing potato starch |
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| Country | Link |
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| CN (1) | CN1243485C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810286B (en) * | 2009-02-19 | 2012-09-19 | 中国农业科学院农产品加工研究所 | Method for preparing sweet potato whole powder |
| CN102763824A (en) * | 2012-08-13 | 2012-11-07 | 百洋水产集团股份有限公司 | Seasoning powder with fish skin serving as raw material and preparation method thereof |
| CN105211797A (en) * | 2015-11-16 | 2016-01-06 | 张天国 | A kind of preparation method of potato starch |
| CN105831654A (en) * | 2016-05-18 | 2016-08-10 | 中国包装和食品机械有限公司 | Complete production equipment for whole potato flour |
| CN105901586A (en) * | 2016-04-20 | 2016-08-31 | 北京联合大学应用文理学院 | Potato raw slurry and starch flour used for staple foods and production process thereof |
| CN107019180A (en) * | 2017-04-22 | 2017-08-08 | 河南工业大学 | A kind of preparation method of potato starch |
| CN109527477A (en) * | 2019-01-10 | 2019-03-29 | 河南工业大学 | A kind of production method of the raw full powder of novel potato |
| CN109875004A (en) * | 2019-04-17 | 2019-06-14 | 天津科技大学 | A kind of method of low temperature preparation potato full-powder and its application of potato full-powder |
-
2004
- 2004-03-20 CN CNB2004100121977A patent/CN1243485C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810286B (en) * | 2009-02-19 | 2012-09-19 | 中国农业科学院农产品加工研究所 | Method for preparing sweet potato whole powder |
| CN102763824A (en) * | 2012-08-13 | 2012-11-07 | 百洋水产集团股份有限公司 | Seasoning powder with fish skin serving as raw material and preparation method thereof |
| CN105211797A (en) * | 2015-11-16 | 2016-01-06 | 张天国 | A kind of preparation method of potato starch |
| CN105901586A (en) * | 2016-04-20 | 2016-08-31 | 北京联合大学应用文理学院 | Potato raw slurry and starch flour used for staple foods and production process thereof |
| CN105831654A (en) * | 2016-05-18 | 2016-08-10 | 中国包装和食品机械有限公司 | Complete production equipment for whole potato flour |
| CN107019180A (en) * | 2017-04-22 | 2017-08-08 | 河南工业大学 | A kind of preparation method of potato starch |
| CN107019180B (en) * | 2017-04-22 | 2020-07-24 | 河南工业大学 | Preparation method of raw potato whole flour |
| CN109527477A (en) * | 2019-01-10 | 2019-03-29 | 河南工业大学 | A kind of production method of the raw full powder of novel potato |
| CN109875004A (en) * | 2019-04-17 | 2019-06-14 | 天津科技大学 | A kind of method of low temperature preparation potato full-powder and its application of potato full-powder |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1243485C (en) | 2006-03-01 |
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