SU1442170A1 - Method of producing products from potato - Google Patents

Abstract

The invention relates to the food industry, in particular to the production of potato products. The aim of the invention is to reduce the cost by reducing the energy costs of drying. Potatoes are washed, peeled, cut into slices and mixed with edible potato flour, obtained by sulphating the peeled potatoes, grinding it into a gruel with a grinding ratio of 68-88%, re-sulphating the gruel, and mechanically dehydrating to moisture. 48-55% with separation - into a dense and liquid fraction, grinding the dense fraction, drying it to a moisture content of 10-20%, followed by grinding the dried dense fraction and sieving, and the food potato flour is introduced at the mixing stage into a pot ve 9-12% by weight of the potato and is performed prior to drying the potato flour introduction into potato slices. 1 il yu (LE

Description

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The invention relates to the food industry, and in particular to methods for obtaining potato products.

The purpose of the invention is to reduce the cost of the method by reducing the energy costs for drying.

In the method of obtaining a product from potatoes, including the washing of potato tubers, peeling, cutting into slices, mixing with the food moisture-holding component and drying, using the food potato flour obtained by sulphating the cleaned potatoes, chopping it as a water-holding component gruel with a grinding ratio of 68-88%, repeated sulphitetization of the gruel, mechanical dehydration to a moisture content of 48-55% with separation into a dense and liquid fraction, grinding the dense fraction of its drying to impurities of 10–20%, after grinding of the dried solid fraction and sieving,

Food potato flour is introduced in an amount of 9-12% by weight of the product being dried, and then dried before drying; the potato is introduced into the potato slices by passing the mixture between the rotating 1ms rollers,

After drying, the dry product is crushed.

The drawing shows the drying curves of the slices of the kartob ate.

The method is carried out as follows.

Potato tubers are washed, peeled, cut into slices with a thickness of 4-5. mm, mixed with edgy potato flour, obtained by sulphitising purified potatoes, grinding it into a gruel with a grinding ratio of 68-88%, re-sulphating the gruel, mechanically dehydrating to a moisture content of 48-55%, separating into a dense and liquid grinding fraction of dense fraction, drying it to a moisture content of 10–20%, subsequent grinding of the dried dense fraction and sieving.

Moreover, edible potato flour is introduced in the amount of 9-12% by weight of the product being dried. Then, before drying, the potato flour is introduced into the potato slices by passing the mixture between the rotating rollers.

In the process of mixing this potato flour and potato slices, the potato flour quickly absorbs moisture on the surface of potato slices. This is due to the higher initial rate of moisture sorption of potato flour and its high maximum sorption capacity compared to grain.

This product, unlike other types of potato products, has a higher maximum sorption capacity and an initial moisture sorption rate. Such properties of potato flour are due to the technology of its production, in particular, the presence in the volume of the product of a larger number of pores. By passing a mixture of potato slices and potato flour between rotating rollers and happening-iT, the destruction of a part of potato cells and the introduction of potato flour particles into the potato slices. Moisture absorption by potato flour particles contributes to its diffusion from the inner layers to the surface of potato slices before drying, which greatly facilitates the process of removing moisture from the inner layers of potato slices during the drying process. Moreover, by passing a mixture of potato slices and potato flour between rotating rollers, the slice area increases As a result, the heat and mass transfer area increases.

All this leads to a reduction in the cost of heat energy for drying slices of potatoes about

Thus, the capacity of the AVM-65 drying unit is 1.6 t / h of potato slices according to the basic variant. From this amount of potato, 0.375 t / h of dry potato flour is obtained. The maximum evaporating capacity of the drying unit of the type ABM-65 is 1.69 t / h of moisture. During the drying process, the moisture evaporates from 1.6 to 0.375 to 1.225 t / h. When drying slices of potatoes mixed with potato flour using the proposed method, the duration of drying is reduced by 1.7-2.8 times, which makes it possible to use the full evaporative capacity of an ABM-65 type drying unit. Productivity of the drying unit type ABM-65 when drying a mixture of potato slices and

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potato flour according to the proposed method is 0.517 t / h.

Thus, the productivity of the drying unit of the type ABM-65 increases by 0.142 t / h.

After drying, the dry product is ground.

Example 1 about Kububni potato MOIOT, peeled, cut into tiki scrap 0.04 m thick, mixed with 3% by weight of edible potato flour.

Then, potato flour is introduced into the potato slices, skipping the mixture between the rotating rollers. However, by passing the mixture of potato slices and dry potato flour between the vapts, cell sap is released, which drains from the rollers, which leads to loss of potato dry substances. Therefore, the concentration of dry potato flour in an amount of 3% by weight of the dried potato slices is insufficient to prepare them for drying. ,

Example 2 o The method is carried out under the conditions of example 1, but edible potato flour is used in an amount of 6% by weight. When a mixture of slices of potatoes and dried potato flour is passed between the rollers, a release of cell sap is observed which drips from the rollers, which leads to the loss of dry matter potatoes.

Therefore, the concentration of potato flour in the amount of 6% by weight of dried potato slices is not sufficient to prepare them for drying.

Example 3. The method is carried out under the conditions of example 1, but edible potato flour is used in an amount of 9% by mass. After passing the mixture between rotating rollers, slices of potatoes are placed on a substrate of filter paper and dried in a drying cabinet at 80 ° C . The dried product is crushed.

The drawing shows the curve of drying slices of potatoes with the addition of 9 wt% of potato flour (curve 2).

Example 4 (control). Potatoes are washed, peeled, cut into slices with a thickness of 0.04 m. Sliced potatoes are subjected to surface drying in the field of centrifugal forces at separation factor 90. 1 kg of dried potato mass is mixed with O, and kg barley, Obtained 704

The mixture is conditioned at a temperature of 30 ° C for 15 min. Sliced potatoes are placed on a substrate of filter paper and dried in a drying cabinet at 80 ° С. The drawing shows the curve of the essence of potato slices from the control example (curve 1) „

The drying time to the equilibrium moisture content of potato slices with the addition of 9% by weight of potato flour is reduced by 1.7 times as compared with the control.

Example 5 The method is carried out under the conditions of example 1, but the edible potato flour is used in an amount of 12% by weight. After passing between the rolls, the potato slices are placed on a substrate of filter paper and dried in an oven at 80 ° C. The dried product is ground. The drawing shows a curve of drying slices of potatoes with the addition of 12 mAco% of potato flour (curve 3). Compared with the control (curve 1), the time taken to equilibrate moisture content is reduced by 2.8 times.

Example 6. The method is carried out under the conditions of Example 1, but edible potato flour is used in an amount of 15% by weight. After passing the mixture between the rollers with rollers, the slices of potatoes are placed on a substrate of flute paper and dried in a drying oven at. The superior product is crushed. When mixing a slice in potatoes and potato flour, significant losses of flour are observed, which reduces the economic efficiency of the proposed method. This is explained by the fact that the maximum amount of potato flour required for mixing is determined by the size of the free surface of potato slices. The drying time of potato slices to an equilibrium moisture content is almost the same as the drying time of slices with the addition of 12 mas% of potato flour.

Thus, the optimum concentration range of potato flour for mixing sliced potatoes is 9-12% by weight. When adding less than 9% by weight of potatoe to slices of potatoes, there is a loss of dry matter with the juice of potatoes.

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Claims (1)

SUMMARY OF THE INVENTION A method for producing a product from potatoes, including washing tubers, peeling, cutting, mixing with a food-grade water-retaining component, drying and grinding, characterized in that, in order to reduce the cost of the method by reducing the energy cost of drying, as a water-holding the component uses edible potato flour obtained by sulfonation of peeled potatoes, grinding it into a gruel with a grinding coefficient. 68-88%, re-sulfonation of porridge, mechanical dehydration to a moisture content of 48-55% with separation 10 to the dense and liquid fractions, grinding the dense fraction, Drying it to a moisture content of 10-20%, then grinding the dried dense fraction and sifting, moreover, edible potato flour is introduced at the mixing stage in the amount of 9-12% by weight of potato, and before drying, potato flour is introduced inside the potato slices. 7..MUH VNIIIPI Order 6323/4 ____ Circulation 549_______ Subscription Custom polygr. ave, city of Uzhhorod, st. Design