PL410660A1 - Method for producing standardized dried material from boiled potatoes - Google Patents
Method for producing standardized dried material from boiled potatoesInfo
- Publication number
- PL410660A1 PL410660A1 PL410660A PL41066014A PL410660A1 PL 410660 A1 PL410660 A1 PL 410660A1 PL 410660 A PL410660 A PL 410660A PL 41066014 A PL41066014 A PL 41066014A PL 410660 A1 PL410660 A1 PL 410660A1
- Authority
- PL
- Poland
- Prior art keywords
- starch
- potato
- commercial
- temperature
- result
- Prior art date
Links
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Sposób charakteryzuje się tym, że do gorącej miazgi ziemniaczanej o temperaturze zbliżonej do 100°C, uzyskanej w wyniku zmiażdżenia, w procesie tzw. ryzowania, wcześniej uparowanych talarków ziemniaczanych o grubości od 10 do 15 mm, otrzymanych przez pokrojenie bulw ziemniaka, dodaje się skrobię ziemniaczaną handlową lub skrobię handlową innego pochodzenia botanicznego w takiej maksymalnej ilości, w przedziale od 5 do 40%, w stosunku do suchej substancji uparowanych talarków, aby - po dokładnym wymieszaniu i sezonowaniu trwającym od 15 do 30 minut, umożliwiającym bezpośrednią wymianę ciepła, w wyniku czego spęcznieniu i częściowemu skleikowaniu ulegają dodane ziarenka skrobi handlowej - temperatura uzyskanej mieszaniny nie była niższa niż 46°C dla dodatku skrobi ziemniaczanej i 50°C dla dodatku skrobi innego pochodzenia botanicznego. Następnie, mieszaninę suszy się w temperaturze 120 - 160°C na suszarni walcowej, otrzymując susz w formie filmu, który - w zależności od stopnia rozdrobnienia formującego - przyjmuje postać drobnych płatków lub proszku.The method is characterized by the fact that for hot potato pulp with a temperature close to 100 ° C, obtained as a result of crushing, in the so-called of pre-steamed potato slices 10 to 15 mm thick, obtained by slicing potato tubers, commercial potato starch or commercial starch of other botanical origin is added in such a maximum amount, in the range of 5 to 40%, relative to dry steamed substance Thalers so that - after thorough mixing and seasoning lasting 15 to 30 minutes, enabling direct heat exchange, as a result of which swelling and partial gumming are added commercial starch grains - the temperature of the obtained mixture was not lower than 46 ° C for the addition of potato starch and 50 ° C for the addition of other botanical starch. Then, the mixture is dried at a temperature of 120 - 160 ° C on a roller dryer, obtaining a dried film, which - depending on the degree of shredding - takes the form of small flakes or powder.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL410660A PL228787B1 (en) | 2014-12-19 | 2014-12-19 | Method for producing standardized dried material from boiled potatoes |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL410660A PL228787B1 (en) | 2014-12-19 | 2014-12-19 | Method for producing standardized dried material from boiled potatoes |
Publications (2)
Publication Number | Publication Date |
---|---|
PL410660A1 true PL410660A1 (en) | 2016-06-20 |
PL228787B1 PL228787B1 (en) | 2018-05-30 |
Family
ID=56120767
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL410660A PL228787B1 (en) | 2014-12-19 | 2014-12-19 | Method for producing standardized dried material from boiled potatoes |
Country Status (1)
Country | Link |
---|---|
PL (1) | PL228787B1 (en) |
-
2014
- 2014-12-19 PL PL410660A patent/PL228787B1/en unknown
Also Published As
Publication number | Publication date |
---|---|
PL228787B1 (en) | 2018-05-30 |
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