SU1143381A1 - Method of production of nutritive potato starch - Google Patents

Abstract

1. METHOD OF MANUFACTURING FOOD POTATO FLOUR, including washing potato tubers, cleaning, grinding, sulfitating, mechanical dehydration with separation into dense and liquid fractions, drying both fractions and sifting, characterized in that, for the purpose of improving the quality and nutritional value of flour, flour, sifting, characterized in that, for the purpose of improving the quality and nutritional value of flour, flour, sifting, sifting, which in order to improve the quality and nutritional value of flour, treat the quality and nutritional value of flour, clean, and sift, which is different in that it has the same quality and nutritional value for flour, liquid, and sifting, which in order to improve the quality and nutritional value of flour, flour, sieve, and sieve, which in order to improve the quality and nutritional value of flour, flour, sift, sifter, which in order to improve the quality and nutritional value of flour, treat the quality and nutritional value of flour, and also sieve. carried out in three stages, one of which is carried out after sulphidation with a grinding coefficient of 6888%, the other after mechanical dehydration, and dense third action after drying is subjected to the third grinding. 2. A process as claimed in claim 1, characterized in that the drying is liquid. fraction is carried out by the method of jpacnw to a moisture content of 12-18%. (O 3. Method POP 1, characterized in that, in order to reduce losses during the processing of potatoes, cleaning is carried out by the dry method. 4 СОСО 00

Description

The invention relates to the potato processing industry, in particular to methods for producing products from potatoes. A method of obtaining potato product is known, including washing potatoes, grinding, sulphitising the dehydration of the resulting mass, mixing with dry pulp and separating the mixture into potato products and pulp. The disadvantage of this method is that the resulting product is close to starch in its properties and is virtually devoid of potato taste. , the other part of the dry matter of the dense fraction is the feedstuff. The closest to the invention to the technical essence and the achieved result is a method for the production of edible potato flour, including washing potato tubers, cleaning, grinding, sulphidising, mechanical dehydration with separation into dense and liquid fractions, drying both fractions and sieving 2. This method also has a number of disadvantages: the obtained potato product is close in its properties. starch and can be used as a substitute. As a food product, potato product is depleted in fiber, nitrogenous substances, and lr-1ral elements. Semi-finished potato product is a starch-depleted product containing a significant amount of fiber. In addition, peeled potato tubers partially darken due to enzymatic oxidation in the period between peeling and chopping, which adversely affects the quality of the final products. 1 The purpose of the invention is to improve the quality and nutritional value of flour and reduce losses in the processing of potatoes. The goal is achieved by the fact that according to the method of production of edible potato flour, including the washing of potato tubers, cleaning, grinding, sulfitating, mechanical dehydration with separation into dense and liquid fractions, drying both fractions and sieving, grinding is carried out in three steps, one of which is carried out after sulfitization with a grinding ratio of 68-88%, the other after mechanical dehydration, and the third fraction is subjected to a dense fraction after the substance. In this case, the drying of the liquid fraction is carried out by the method of raspishen to a moisture content of 12-18%. . In addition, the cleaning is carried out dry. The proposed method is carried out in the following manner. Potato tubers are washed, cleaned by a dry method, treated with sulfitated water, crushed into a porridge with a grinding ratio of 68-88% (the first grinding step), which is sulphitized by introducing sulfitated water into it at a rate of 0.010-0.025% of sulfur dioxide to the mass of potatoes. Then the potato gruel is mechanically dehydrated by pressing on a filter press to a moisture content of 48-55%. The obtained dense fraction is crushed (second stage of grinding) and dried to a moisture content of 10–20%. The dried product is crushed (third stage of grinding), passed through magnetic catchers to remove possible metallic impurities and sifted on the sieves obtained food potato flour, and in the upper section possible unground particles of dry product. Example 1. Washed potato tubers are peeled dry using a dry method, for example, on Fortshrit type dry peeling plants without water supply. You get cleaning in the form of chips. Purified potato tubers are treated with sulfitated water and crushed into a gruel, for example, on a CT-25 type potato machine with a grinding ratio of 68%. The resulting gruel is sulfitized with a solution of sulfuric anhydride at a rate of 0.012% by weight of the gruel and subjected to mechanical dehydration by pressing, for example. on the filter press type FPAKM. As a result of pressing, two fractions are obtained: a dense, insoluble part of the potato tuber with a moisture content of 55% and a liquid cell juice of potatoes with a moisture content of 93.6%. The pressed dense fraction is subjected to a second grinding step. and dried to a moisture content of 12%. The obtained dry product is subjected to the third stage of grinding, passed through the magnetic catchers, sieved on sieves with a cell size of 1.5x1.5 mm, and food potato flour is obtained at the bottom of the gathering. The liquid fraction (potato juice) is dried, for example, on a spray dryer and a powder with a moisture content of 12% is obtained. Example 2. The preparation of potato tubers for grinding is carried out as in Example 1, and ground with a coefficient of 78%. The resulting gruel is sulphitized with a solution of sulfuric anhydride at a rate of 0.018% by weight and subjected to mechanical dehydration by pressing, for example, on a filter press of the type FPAKM. As a result of pressing, two fractions are obtained: a dense - insoluble part of tuber potatoes with a moisture content of 52 and a liquid - cell juice of potatoes with a moisture content of 93.6%. The pressed planar fraction is subjected to the second stage of grinding and dried to a moisture content of 15%. The obtained dry product is subjected to the third stage of grinding, passed through a magnetic trap, sifted on sieves with a cell size of 1.5-1.5 mm, and in the bottom of the bottom get edible potato flour . The upper gathering is directed to regrind. The liquid fraction (potato juice) is dried, for example, on a spray dryer, and a powder with a moisture content of 15% is obtained. Example 3. The preparation of potato tubers for grinding is carried out as in example 1, and ground with a coefficient of 88%. The resulting gruel is sulphitized with a solution of sulfuric anhydride at a rate of 0.025% by weight of the gruel and subjected to mechanical dehydration by pressing, for example, on a filter press of the type FPAKM. As a result of pressing, two fractions are obtained: a dense - insoluble part of tubers with a moisture content of 48% and a liquid - cell sap of potatoes with a moisture content of 93.6%. The pressed dense fraction is subjected to a second grinding step and dried to a moisture content of 13%. The obtained dry product is subjected to the third stage of grinding, passed through the magnetic catchers, sifted on sieves with a cell size of 1.5x1.5 mm and in the lower gathering they take in food potato flour. The upper gathering is directed to re-grinding. The liquid fraction (potato juice) is dried, for example, in a squeezing dryer and a powder with a humidity of 18% is obtained. Indicators of the influence of the coefficient, the grinding achieved at the first stage, on the possibility of the subsequent technological processes, are given in Table. 1. Dried cell sap at a humidity of less than 12% is spontaneously moistened due to the absorption of moisture from the atmosphere, and at a humidity of more than 18%, compaction and lumps take place. The first grinding etam is designed to destroy the structure of potatoes (dissection of potato cells) with the aim of subsequent isolation of cell sap. In the first stage, the potatoes are ground with a ratio of 6888%. The choice of the proposed grinding ratio range is due to a number of reasons. When the grinding ratio is below 68%, the size of the crushed particles is unequal, a significant number of undisturbed cells remain in m section, the juice yield on pressing decreases, and the duration of the substance increases when the product is dried; due to the difference in the size of the particles to be dried, it is difficult to withstand the drying mode, therefore the quality of the product deteriorates, as the smaller fraction undergoes prolonged temperature effects in a dry form, and this causes a change in the color of the product. With a grinding ratio of more than 88%, the ground mass is more homogeneous, the particle size is much smaller, the amount of free moisture (cell sap) in the mass increases. However, upon subsequent pressing, such a mass is strongly compacted and the extraction of free cell sap is considerably more difficult, it is necessary to increase the pressing pressure. Moreover, fine particles of fiber and starch when. pressing finely crushed potatoes quickly penetrate the pores of the filtering material, accumulate in it and the latter becomes unusable. Thus, the interval of the grinding coefficient on the one hand is limited by the size of the particles, the duration of their drying and the quality of the finished product, on the other hand the complexity of the mechanical dewatering process. The second grinding stage is carried out with after mechanical dewatering, while in the second stage it is additionally destroyed significantly; the part of the preserved cells, the moisture from which is released and redistributed to the entire surface of the ground mass, and the particles in the mass decrease and become more uniform in size and suitable for subsequent drying. It is impossible to achieve this in the first grinding stage due to the complexity of the mechanical dehydration of finely ground potatoes. . When the grinding ratio at the first stage is less than 68%, the re-grinding of the mechanically dehydrated mass leads to its significant wetting. With the subsequent drying of such a mass, it will lump, stick to the working bodies of the dryer, and burns; The resulting potato flour is of poor quality. To carry out the drying process and to achieve the required quality of potato flour, obtained from the pulp with a grinding ratio in the first stage less than 68%, additional mechanical dehydration of the product is required after the second grinding stage. However, mechanical dewatering of finely chopped masses is very difficult and, therefore, changing the potatoes in the first stage with a ratio of less than 68% is impractical. Chopping potatoes in the first stage with a ratio of 68-88% makes it possible to obtain a mass that,. If crushed in the second stage, the molset will be dried without additional mechanical dehydration after the second grinding stage. The third stage of grinding is carried out after the product is dried. In the third stage, a qualitatively new 81 product is obtained from the dried product — food potato flour, which is used to grind dried particles of various shapes and sizes to a uniform flour-like state. Thus, the first grinding stage is carried out at the proposed values of the grinding coefficient. for optimal mechanical dewatering of the ground mass. The second grinding stage serves at the same time to destroy the preserved potato cells after the first stage, to distribute the moisture released from the cells by weight and to the finer grinding made possible by the implementation of the first stage, the third grinding stage allows to obtain the final product - potato flour, i.e. each grinding stage serves to perform a rigorous function. The quality of potato flour produced by the proposed method is enhanced by the following factors. The proposed method eliminates the mixing process and, consequently, the return of the dry product, provided for in a known manner. This eliminates the repeated drying of the part of the product to be returned, accompanied by significant losses of vitamins and other nutrients. Therefore, the exclusion of returns ensures the quality and nutritional value of the finished product. The implementation of the first two stages of grinding makes it possible to conduct mechanical dehydration of crushed potatoes in an optimal way, to obtain a finely divided homogeneous mass with a very developed surface, to dry and, consequently, to maintain then an optimum drying mode, which reduces the drying time and prevents burning the product, i.e. . get a higher quality product. The third stage of grinding makes it possible to obtain potato flour of uniform composition and particle size with a uniform distribution of components by volume. In the known method, parts of the semi-finished product, separated from the potato-product, are heterogeneous in composition. The nutritional value of the food potato flour produced by the proposed method is due to the balance of the nutrients in its composition .. Comparative data characterizing the physico-chemical indicators of the potato product and the semi-finished product from potatoes obtained by the known method, and food potato flour G obtained from the proposed method are given in table. 2. As can be seen and, s table. 2, the potato-product obtained by a known method is depleted in minerals, fiber, nitrogenous substances, etc., and the food semi-finished potato product is depleted in starch. Po18 According to the proposed method, the edible potato flour is an unseparated finely divided fraction of dried potatoes, which contains a maximum balance. The composition of nutrients in potatoes is closest to the natural composition of potatoes. Reducing the loss of dry matter in the proposed method is achieved by introducing dry peeling of potatoes, which allows to obtain waste in the form of solid peels. The resulting potato cell juice powder has a light yellow color, a peculiar odor and is highly soluble in water. Potato juice powder can be used in the food and medical industries. Table 1,

65,

maybe

67

68

70

80

It is possible, but not expedient, since pressure is required and the additional costs of its implementation are required.

89 Impossible, since the installation for mechanical dehydration is quickly brought to a standstill.

Impossible, wet product, crumpled, sticking in the dryer

- - Also

Possible, product partially combustible /

 II

Also

 II

 and

 eleven

White with

Shine color

Content,% of dry matter:

1143381

10 Table 2

Gray

White

Claims (3)

1. METHOD FOR PRODUCING FOOD POTATO FLOUR, including washing potato tubers, peeling, grinding, sulfitating, mechanical dehydration with separation into dense and liquid fractions, drying both fractions and sifting, characterized in that, in order to improve the quality and nutritional value of flour, grinding is carried out in three stages, one of which is carried out after sulfation with a grinding coefficient of 6888%, the other after mechanical dehydration, and the third fraction is subjected to a dense fraction after drying. 2. The method of pop. 1, characterized in that the drying with a liquid fraction is carried out by the crucible method "-" 3 pouring to a moisture content of 12-18%. 3. The method of pop. 1, characterized in that, in order to reduce losses during processing of potatoes, peeling is carried out by dry method. '' 1 ”1 143381