SU1158152A1 - Method of obtaining dry smashed potato in the shape of grist - Google Patents

Abstract

A METHOD FOR PRODUCING DRY POTATO PREPARATED IN SPECIES, including cleaning, boiling, chopping the potatoes, separating the mashed potatoes into two parts, drying the first part of the mashed potatoes to make flakes, mixing the remaining part of the mashed potatoes with ready-made potato flakes, chopping, sifting the mixture, sifting the mixture, blending the remaining part of the mashed potatoes with ready-made potato flakes, chopping, sieving the mixture, sifting the flakes, mixing the remaining part of the mashed potatoes with ready-made potato flakes, chopping, sifting the mixture, sifting the mixture, sifting the flakes, mixing the remaining part of the puree with ready-made potato flakes, chopping, sifting the mixture, sifting the flakes, mixing the remaining part of the puree with ready-made potato flakes, chopping characterized in that, in order to increase the yield of the finished product, to improve its quality by reducing the number of destroyed cells and reducing the duration of the technological cycle, before When mixed, the potato flakes and mashed potatoes are pressed at a pressure of 0.09-0.5 MPa, followed by keeping the pressed mass in a dense layer for 5-25 minutes while simultaneously blowing air (/) with a temperature of -20 to +25 C. 2 A method according to claim 1, characterized in that when sifting, the mash from the sieves is returned to pressing.

Description

one .

The invention relates to the vegetable drying industry, in particular to the dry potato shor industry.

The purpose of the invention is to increase the yield of the finished product, improve its quality by reducing the number of destroyed cells and reducing the duration of the production cycle.

The method is carried out as follows.

Raw potatoes are washed, cleaned, inspected, cut into circles of 10–14 mm, cooked once for 40–45 minutes or cooked twice (blanked in water at 70–90 ° C for 10–20 minutes, cooled water for 20-30 minutes, steam steam at 95 ° C for 20-30 minutes) and knead. Then, a portion of the fresh mashed potatoes is dried on single-shaft dryers, where the mechanical separation of the peel and eye residues is carried out simultaneously. The resulting dry mash is ground into flakes, which, after pre-mixing with the remaining portion of fresh mashed potatoes, are sent to the pressing. In this case, the pressing process serves all the hops produced by drying on single-shaft dryers, and fresh mashed potatoes are taken in an amount necessary to obtain an average mass fraction of dry substances of 55-70%. Pressing the flakes with fresh mashed potatoes is carried out with a pressure on the product equal to 0.09. -0.5 MPa. The mass obtained after pressing is kept in a dense layer (on a conveyor or in a bunker) for 5-25 minutes while simultaneously blowing with cold air at a temperature of -20 - (+ 25 ° C). The mashed mashed mash is crushed by mixing in a mixer for 5-20 minutes, where the separation of mashed potatoes into individual cells or their agglomerates occurs. The resulting mixture in the form of grains is sieved on a sieve with a mesh size of 2 mm. The descent from the sieve, which is a separate lump of 2-100 mm in size, is returned to the pressing process, and the product passed through the sieve, after drying in a fluidized bed, is a ready-made potato grit.

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PRI me R 1. Potatoes are washed, peeled, inspected and cut into circles of 10 mm. Potato mugs are boiled once for 40 minutes and kneaded. Then 85% of the softened potatoes are dried on a single-shaft drier. Dry mashed potatoes are ground into flakes, which after

Pre-mixing with the remaining part of fresh mash is directed to pressing, carried out at a pressure of 0.09 MPa. The mass of mashed potatoes with a mass fraction of dry substances of 56% obtained after pressing is kept on the conveyor for 25 minutes while blowing cold air at a temperature of -25 ° C.

After being poured, the mash mass is sent to a blender, where it is crushed by mixing for 20 minutes into individual cells or their agglomerates.

The resulting mixture in the form of grains sift on a sieve with a mesh size of 2 mm. The exit from the sieve is returned to the pressing process, and the passage is directed for drying in a fluidized bed.

Dried puree with a mass fraction of dry substances 90% served on the magnetic separation, sift and packaged in kraftmeshki or Gel. Example 2. Potato washed,

5 clean, inspect and cut into circles of 12 mm. Potato mugs are blanched in water at 80 ° C for 20 minutes, cooled with running water for 25 minutes,

steam cook at 100 ° C for 25 minutes and knead. Then 90% of the softened potatoes are dried on a single-shaft drier. Dry mashed potatoes are ground in a cognac, which after

5 pre-mixing with the remaining fresh mash is directed to pressing, carried out at a pressure on the product of 0.2 MPa. The mass of mashed potatoes obtained after the press0 bath with a mass fraction of dry substances is held in the bunker for 15 minutes, where cold air is simultaneously supplied with a temperature of -5 s. After keeping the mass of puree, it is sent to a mixer, where it is crushed by mixing for 15 minutes into individual cells or their agglomerates. 3 Next, the method is carried out according to Example 1. Example 3. The potatoes are washed, peeled, inspected and cut into 14 mm circles. Chopped potato crisps are blanched in water at 90 ° C for 15 minutes, cooled with running water for 30 minutes, steamed at 100 ° C for 30 minutes and kneaded. Then 93% of the softened potatoes are dried on a single-valine suction. Dry mashed potatoes are kneaded into flakes, which, after pre-mixing with the remaining fresh mashed potatoes, are directed to gfessing carried out at a pressure of 0.5 MPa. The mass of mashed potatoes with a mass fraction of dry substances of 70% is retained in the bunker for 5 minutes, where it is simultaneously blown with air at a temperature of -20 C. After mashing, the mash of mash is sent to the mixer, where it is crushed by mixing for 5 min. on individual cells or their agglomerates. Next, the method is carried out according to Example 1. Example 4. Potatoes are washed, peeled, inspected and cut into 10 mm circles. Potato mugs are blanched in water at 80 ° C for 17 minutes, cooled with running water for 22 minutes, cooked at 100 ° C for 25 minutes, and kneaded. Then, 86% of the softened potatoes are dried on a single drum drier. The dried puree is crushed into flakes, which, after being premixed with the rest of the fresh puree, are directed to pressing, which is carried out at a pressure of 0.07 MPa. The mass of puree obtained after pressing with a mass fraction of dry substances is 58% in a bunker for 26 minutes, to which air is simultaneously supplied with temperature. After being applied, the mass of the blinders is sent to the mixer, where it is crushed by mixing for 45 minutes into individual cells or their agglomerates. Further, the method is carried out according to Example 1. The finished product obtained according to Example 4 is inferior in quality to the product obtained according to other 52 4 examples. This is due to the need for a longer duration of the grinding process, as a result of which the number of destroyed cells increases (table) and, consequently, the quality of the product deteriorates. In addition to the cost of the product, the cost of the product of example 4 is increased due to artificial air cooling of the ambient air. Example 5. Potatoes are washed, peeled, inspected and cut into 14 mm circles. Potato mugs are boiled once for 42 minutes and kneaded. Then 88% of the softened potatoes are dried on a single-shaft drier. The dried mashed potatoes are ground into cuts, which, after preliminary mixing with the remaining part of the fresh mashed potatoes, are directed to pressing, carried out at a pressure of 0.6 MPa. The mashed mashed mass obtained after pressing is held in a hopper for 27 minutes where it is simultaneously blown with air at 28 ° C. WITH. After making the mass of puree, it is directed to the mixer, where it is crushed by stirring for 5 minutes. Further, the method is carried out according to Example 1. The production of dry potato puree in the form of grains according to Example 5 is accompanied by significant waste (up to 30%) when sifting the crushed mass, caused both by partial drying of the pressed mass when air is blown at 28 ° C, and by using higher pressing pressure causing cell destruction. At the same time, an increase in the duration of grinding by mixing for more than 5 minutes for the same reasons leads to a sharp increase in the number of destroyed cells. The process of pressing potato flakes with fresh mashed potatoes at a pressure of 0.09-0.5 MPa, carried out before chopping, significantly intensifies the redistribution of moisture from wet mashed potatoes to flakes, which ensures a reduction in the technological cycle of production of grains by 30-45 minutes. This is due to the fact that after pressing, almost all flake plates are directly. contact with a wet shore.

Pressing at a pressure below 0.09 MPa is not effective, as the duration of mixing and grinding is increased to individual grains, and the increase in pressure, above, 0.05 MPa leads to cell destruction during subsequent grinding and deterioration of the product.

The table shows data showing the dependence of the mixing time, the number of destroyed cells and the amount of mass with particle sizes greater than 2 mm after mixing from the pressure during the pressing process of the initial product (the number of destroyed cells in the initial flakes is 9%).

Releasing the pressed mass of mashed potatoes in a dense layer for 5-25 minutes with simultaneous supply of cold air, the specified parameters causes a uniform redistribution of moisture throughout the product

without mechanical impact on the cells of the puree and provides the necessary stallion of the puree, which contributes to the separation of the product into individual particles along the lines of least bonds without destroying the potato cells, i.e. intensifies the grinding process by mixing and improves the quality of the finished product.

Keeping the pressed mass in a dense layer for less than 5 minutes does not provide a sufficient degree; neither does the staling of the mass, and its keeping for more than 25 minutes does not contribute

further enhancing the effect of cell division and only leads to an increase in the production cycle. Blowing out in the process of keeping cold air below -20 ° C is impractical because it requires an increase in the capacity of the compressor units to provide air cooling and leads to an increase in energy consumption without improving the developed effect, and the above worsens the condition of dividing the pressed mass into individual cells in connection with its partial sub-day.

Claims (2)

METHOD FOR PRODUCING DRY POTATO PUREE PURPOSE AS A BROWN, which involves peeling, boiling, chopping potatoes, dividing the resulting mashed potatoes into two parts, drying the first part of the mashed potatoes with flakes, mixing the remaining part of the mashed potatoes with prepared potato flakes, chopping, sieving the mixture and the final the fact that, in order to increase the yield of the finished product, improve its quality by reducing the number of destroyed cells and reducing the duration of the technological cycle, before grinding m mixed potato flakes and mashed potatoes are pressed at a pressure of 0.09-0.5 MPa, followed by keeping the pressed mass in a dense layer for 5-25 minutes while blowing it with air at a temperature of -20 to + 25 ° С. 2. The method of pop. 1, characterized in that when sifting, the puree from the sieve is returned to pressing. ^{1 11}