WO2017181949A1 - 马铃薯制品及其加工方法 - Google Patents

马铃薯制品及其加工方法 Download PDF

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Publication number
WO2017181949A1
WO2017181949A1 PCT/CN2017/081039 CN2017081039W WO2017181949A1 WO 2017181949 A1 WO2017181949 A1 WO 2017181949A1 CN 2017081039 W CN2017081039 W CN 2017081039W WO 2017181949 A1 WO2017181949 A1 WO 2017181949A1
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Prior art keywords
potato
juice
processing
polyphenol oxidase
product
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PCT/CN2017/081039
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English (en)
French (fr)
Inventor
徐峰
郭豫
赵江燕
赵健
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北京联合大学
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Priority claimed from CN201610246708.4A external-priority patent/CN105901586B/zh
Priority claimed from CN201710032414.6A external-priority patent/CN106819699B/zh
Priority claimed from CN201710032551.XA external-priority patent/CN106800606B/zh
Priority claimed from CN201710032676.2A external-priority patent/CN106666289B/zh
Application filed by 北京联合大学 filed Critical 北京联合大学
Publication of WO2017181949A1 publication Critical patent/WO2017181949A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
    • C07K1/14—Extraction; Separation; Purification
    • C07K1/30—Extraction; Separation; Purification by precipitation
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin

Definitions

  • the invention belongs to the technical field of food processing, relates to a potato product and a processing method thereof, and particularly relates to potato raw pulp and raw powder, potato raw juice, potato juice, pure potato water and a processing method thereof.
  • Potato (scientific name: Solanum tuberosum, English: potato), Solanaceae Solanum, annual herb, nicknamed egg, artichoke, potato, yam egg, potato, quail egg, etc.
  • the composition of the potato is 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, 0.6-0.8% crude fiber, and the rest is water. Because of its good nutritional and economic value, potatoes are widely used in the food industry, starch industry, feed industry and pharmaceutical industry. At present, China's potato planting area and total output have both jumped to the top in the world, and consumption is also one of the fastest growing countries in the world.
  • the processing raw materials of potato staple food products on the market mainly include fresh potatoes, potato whole powders, potato starches, etc., but these raw materials have some defects in varying degrees. It is the most direct means to make potato staple foods with fresh potatoes as raw materials. However, due to the high moisture content of fresh potatoes, short shelf life, difficulty in storage and transportation, and difficulty in handling during processing, it is only suitable for making potato staple products with fresh potatoes. Home-style cuisine is not suitable for large-scale industrial production. The closest product to potato whole potato is potato whole powder. At present, more than 95% of the commercially available whole powders are matured potato snow powder or whole powder, but the starch has been ripened after the whole potato powder has been matured.
  • Potato starch and modified starch are important varieties of potato deep processing and are widely used. Potato starch and its derivatives are additives, reinforcing agents, binders, etc. in many fields such as textile, paper, chemical, building materials, etc. in medicine; in medicine, potatoes can produce yeast, a variety of enzymes, Vitamins, artificial blood, etc. At present, countries have developed hundreds of nutritious and delicious foods made with potato starch and other foods. According to estimates, the processing of potato starch into lactic acid can be increased by 3 times; the production of superabsorbent resin can be increased by 8 times; the production of cyclodextrin can be increased by 20 times; the production of bio-adhesive is more than 60 times. This shows that the horse The potato starch has a very high development value and broad market prospects.
  • potato starch wastewater is a waste liquid produced in the production process of starch from potato as raw material. It is also commonly known as potato starch wastewater. It is a highly polluted wastewater with a COD content of over 10,000 mg/L and will be discharged directly without treatment. Causes the lack of oxygen in the environmental water body, causing aquatic organisms to suffocate and die, causing great harm to the environment.
  • the wastewater treatment level of potato starch enterprises is generally backward. In recent years, with the shortage of water resources and the problem of water pollution becoming more and more serious and the rapid increase of water demand, the domestic treatment of wastewater and the comprehensive utilization of wastewater in potato production has gradually become a research institution and enterprise. Focus on hot spots.
  • domestic potato starch wastewater treatment methods have data such as chemical flocculation and biological treatment.
  • Flocculation precipitation is widely used as a lower cost water treatment method.
  • the quality of the water treatment depends largely on the performance of the flocculant, so the flocculant is the key to the flocculation water treatment technology.
  • Flocculants can be divided into inorganic flocculants, synthetic organic polymer flocculants, natural polymer flocculants and composite flocculants.
  • the pursuit of high efficiency, low cost and environmental protection is the goal of flocculant developers.
  • the wastewater is treated by flocculation and sedimentation. Although the organic matter has a certain removal effect, the treated wastewater can still not reach the standard discharge.
  • an object of the present invention is to provide a method for processing a potato product which is mainly a raw potato slurry and a raw meal.
  • the whole process of processing the potato raw pulp and the potato raw powder is carried out under low temperature conditions, and the starch of the potato is not gelatinized, the protein is biologically active, and protein cross-linking can occur during the process of baking dough and dough.
  • the formation of gluten network structure and better proofing property solves the problem of processing performance of potato dough in staple food.
  • Another object of the present invention is to provide a method for processing a potato product, which is a potato juice, which produces protein starch and other nutrients in the starch residue while producing potato starch (raw pulp, raw meal).
  • the ingredients are also made into products with economic value, which solves the excessive discharge of potato starch wastewater, making the potato starch deep processing industry truly become a high value-added, green and environmentally friendly industry.
  • a third object of the present invention is to further provide a method of processing a potato product which is a potato juice beverage.
  • a fourth object of the present invention is to provide a method for processing a potato product which is a potato juice beverage, which is capable of making the protein and other nutrients in the starch residue liquid economically while producing potato starch.
  • the value of the product solves the excessive discharge of potato starch wastewater, making the potato starch deep processing industry truly become a high value-added, green and environmentally friendly industry.
  • a fifth object of the present invention is to provide a method for processing a potato product, which is a potato-derived purified water, which produces a large amount of water contained in the potato while producing potato starch (raw pulp, raw flour). Make full use of it to alleviate the lack of water resources in the potato producing areas, and also increase the economic benefits for the potato deep processing industry.
  • the present invention provides a method for processing a potato product which is mainly a raw potato slurry, and the processing method comprises the following steps:
  • step 3 Washing and draining: the potato flakes treated by step 3) are taken from the polyphenol oxidase inhibitor solution. Remove, use water to clean the surface residual inhibitor, and drain excess water on the surface of the potato flakes to obtain potato flakes;
  • the potato flakes obtained in the step 4) are beaten into a potato pulp by a beater;
  • the potato pulp obtained in the step 5) is subjected to ultraviolet sterilization treatment to obtain a sterilized potato slurry;
  • Fine grinding Finely grinding the preliminary product of the potato pulp obtained in the step 8) to obtain the main edible potato slurry.
  • the invention also provides a method for processing a potato product, which is a potato meal, and the processing method comprises the following steps:
  • the potato wet raw powder obtained in the step 7) is dried by a hot air drying process, and finely ground and sieved to obtain the main edible potato raw powder.
  • processing method further includes a granulation process, and the specific steps are:
  • the potato raw meal is further processed by granulation drying to obtain a granular main edible potato powder.
  • the invention also provides a method for processing a potato product, which is a potato juice, comprising the following steps:
  • the polyphenol oxidase inhibitor prevents browning and discoloration of the potato surface and affects product quality.
  • Potatoes can be broken into size using a potato crusher or a potato slicer.
  • the polyphenol oxidase inhibitor After soaking, the polyphenol oxidase inhibitor enters the interior of the potato and inhibits the browning of the potato.
  • the potato slurry is sterilized by using a UV sterilizer, and the liquid is irradiated with ultraviolet light through the ultraviolet sterilizer, so that the bacteria in the liquid are killed, and the subsequent steps are required to be carried out under aseptic conditions.
  • the potato stock solution is equivalent to the discharged wastewater in the field of deep processing of potato starch, and its direct discharge will bring pollution to the environment, and in the present invention, the potato stock solution has the value of continuing deep processing.
  • One of the mixed juices is a component with a molecular weight of more than 80,000 to 100,000, mainly a large molecular weight protein, which can be used for extracting protein products in potatoes, and obtains economic benefits, and the primary clear juice mainly has a molecular weight of less than 80,000 to 100,000.
  • Nanofiltration a single clear juice is subjected to nanofiltration to obtain a second clear juice and a second mixed juice
  • the first clear juice is further separated by nanofiltration, and the obtained second clear juice is a component having a molecular weight of less than 600, mainly water-soluble vitamins, trace elements, monosaccharides, amino acids and small peptides, anthocyanins, and the second mixed juice is
  • the components having a molecular weight of between 600,000 and 100,000 are mainly polypeptides, as well as oligomeric oligosaccharides, water-soluble dietary fibers, chlorophyll and the like.
  • Reverse osmosis reverse osmosis of the second clear juice to obtain concentrated juice and potato source purified water
  • the reverse osmosis essentially intercepts the small molecular substance having a molecular weight of less than 600 in the secondary clear juice and simultaneously concentrates to obtain a concentrated juice, and the water obtained by the reverse osmosis can be directly discharged or used for other purposes.
  • the potato juice contains a protein having a molecular weight of 80-100,000 or less and an active substance such as a water-soluble vitamin. Since the whole process is not subjected to high temperature treatment, the biologically active substance of the active ingredient in the potato is effectively preserved, and no other is added in the production. Exotic chemicals, the ingredients of the potato juice produced are all derived from potato ingredients.
  • the invention further provides a method for processing potato products, which is processed in potato juice Addition after the law: further add 11) Finished product: Standardize the potato juice, season, fill, and make the potato juice drink.
  • the potato juice In order to be suitable for drinking, it is necessary to standardize the potato juice. Since the raw juice density or color of each batch is different, the standardization is to mix different batches of raw juice to adjust their concentration and color. And so on.
  • the ingredients to be flavored are mainly flavors, spices, etc., which can be adjusted to different tastes to suit different consumers.
  • the invention further provides a method for processing a potato product, which is a potato juice beverage, comprising the following steps:
  • the polyphenol oxidase inhibitor prevents browning and discoloration of the potato surface and affects product quality.
  • Fragmentation breaking up a piece of potato into pieces or cutting into thin slices
  • Potatoes can be broken into size using a potato crusher or a potato slicer.
  • the polyphenol oxidase inhibitor After soaking, the polyphenol oxidase inhibitor enters the interior of the potato and inhibits the browning of the potato.
  • the potato slurry is sterilized by using a UV sterilizer, and the liquid is irradiated with ultraviolet light through the ultraviolet sterilizer, so that the bacteria in the liquid are killed.
  • the potato stock solution is equivalent to the discharged wastewater in the field of deep processing of potato starch, and its direct discharge will bring pollution to the environment, and in the present invention, the potato stock solution has the value of continuing deep processing.
  • the mixed juice is a component with a molecular weight of more than 80,000 to 100,000, mainly a large molecular weight protein, which can be used for extracting protein products in potato, and obtains economic benefits.
  • the clear juice is mainly a protein having a molecular weight of less than 80,000 to 100,000. Pectin, water-soluble cellulose, water-soluble vitamins, minerals, chlorophyll, anthocyanins, etc.
  • the filtration precision can reach 1-3 microns, and it is used to filter the flocculated protein formed by denaturation of the heated protein.
  • Blending Standardize the filtered clear juice, and then sterilize and fill after seasoning.
  • the potato juice contains a protein having a molecular weight of 80,000 to 100,000 and a water-soluble vitamin and the like. Substances, heated proteins, some pectins and other macromolecular substances are denatured and precipitated, leaving behind some small molecular substances and soluble sugars, cellulose and so on.
  • the potato juice In order to be suitable for drinking, it is necessary to standardize the potato juice. Since the juice is not uniform or the color is different for each batch, the standardization is to unify the concentration and color of different batches of juice. .
  • the ingredients to be flavored are mainly flavors, spices, etc., which can be adjusted to different tastes to suit different consumers.
  • the invention further provides a method for processing a potato product, which is a potato source purified water, comprising the following steps:
  • the polyphenol oxidase inhibitor prevents browning and discoloration of the potato surface and affects product quality.
  • Fragmentation breaking up a piece of potato into pieces or cutting into thin slices
  • Potatoes can be broken into size using a potato crusher or a potato slicer.
  • the polyphenol oxidase inhibitor After soaking, the polyphenol oxidase inhibitor enters the interior of the potato and inhibits the browning of the potato.
  • the potato slurry is sterilized by using a UV sterilizer, and the liquid is irradiated with ultraviolet light through the ultraviolet sterilizer, so that the bacteria in the liquid are killed, and the subsequent steps are required to be carried out under aseptic conditions.
  • the potato wet powder can be further refined into a potato starch product which meets the food requirement, and the potato stock solution is equivalent to the discharged waste water in the field of deep processing of potato starch, and the direct discharge thereof brings pollution to the environment, and in the present invention, the potato stock solution is Has the value of continuing deep processing.
  • One of the mixed juices is a component with a molecular weight of more than 80,000 to 100,000, mainly a large molecular weight protein, which can be used for extracting protein products in potatoes, and obtains economic benefits, and the primary clear juice mainly has a molecular weight of less than 80,000 to 100,000.
  • Nanofiltration a single clear juice is subjected to nanofiltration to obtain a second clear juice and a second mixed juice
  • the supernatant is further separated by nanofiltration, and the obtained second clear juice is a component having a molecular weight of less than 600, mainly water-soluble vitamins, trace elements, monosaccharides, amino acids and small peptides, anthocyanins, and
  • the secondary mixed juice is a component having a molecular weight of between 600,000 and 100,000, mainly a polypeptide, and an oligomeric oligosaccharide, a water-soluble dietary fiber, and a chlorophyll.
  • the secondary mixed juice can be used as a raw juice to develop a fruit juice beverage.
  • Reverse osmosis The second clear juice is subjected to reverse osmosis to obtain concentrated juice and potato source purified water.
  • the reverse osmosis essentially intercepts the small molecular substance having a molecular weight of less than 600 in the secondary clear juice and simultaneously concentrates to obtain a concentrated juice.
  • the water obtained by reverse osmosis is the purified water of the potato source of the present invention, and the concentrated juice can be mixed with the second. Juice is combined to develop a juice drink as a raw juice.
  • the polyphenol oxidase inhibitor is prepared from the following parts by weight: 0.01-0.2 parts of citric acid, 0.01-0.2 parts of ascorbic acid, 0.001-0.1 parts of hydroxy reducing agent, and 99.5-99.98 parts of water.
  • the hydroxy reducing agent is a mixture of one or more of cysteine, sodium hydrogen sulfite and sodium metabisulfite.
  • fragment size is 3-5 cm 3 or the sheet has a thickness of 3-5 mm.
  • Breaking the potato into the above size allows the polyphenol oxidase inhibitor to rapidly infiltrate and inhibit browning.
  • the ultraviolet light used for the ultraviolet sterilization has a wavelength of 225 nm to 275 nm.
  • the centrifugal dehydration rotation speed is 2000-5000r/min, and centrifugation is performed for 15 minutes.
  • the ultrafiltration is performed by using a ceramic membrane of 50-100 nm for ultrafiltration.
  • the 50-100 nm ceramic membrane can separate proteins, pectin and cellulose from 8 to 100,000 Daltons.
  • the nanofiltration membrane used in the nanofiltration has a filtration precision of 300-600 Daltons.
  • the potato juice is a mixture of the second mixed juice and the concentrated juice
  • the effect is equivalent to the concentration of the first mixed juice, but since the macromolecular substance blocks the reverse osmosis membrane, the reverse osmosis fails, so the nanofiltration step is increased. Separate again to reduce the occurrence of membrane blocking in reverse osmosis and increase the service life of reverse osmosis membrane.
  • the sterilization is performed by ultra-high temperature instant sterilization, the heating temperature is 130-150 ° C, and the sterilization time is 5-20 s.
  • the invention also provides a main edible potato slurry which is a potato slurry obtained by the above-mentioned processing method of potato products.
  • the invention also provides a main edible potato raw meal, which is a potato raw powder prepared by the above-mentioned processing method of the potato product.
  • the present invention also provides a potato staple product prepared from the above-mentioned main edible potato flour.
  • the present invention also provides a potato juice prepared using the above processing method.
  • the present invention also provides a potato juice beverage prepared using the above processing method.
  • the present invention also provides a potato juice beverage prepared using the above processing method.
  • the present invention also provides a potato-derived purified water prepared by the above-described processing method.
  • the browning of the product is mainly enzymatic browning.
  • Enzymatic browning requires three conditions: enzymes, substrates, and oxygen. There are three main enzymes involved: polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL) and peroxidase (POD).
  • PPO polyphenol oxidase
  • PAL phenylalanine ammonia lyase
  • POD peroxidase
  • the content of phenolic substances in potatoes is high, and the potatoes are peeled or cut. Due to the destruction of the plasma membrane structure, the phenolic substances present in the vacuoles of the tissue cells are in contact with polyphenol oxidase (PPO) present in the plastid or cytoplasm, and are easily oxidized into hydrazine under aerobic conditions.
  • PPO polyphenol oxidase
  • the compound is further dehydrated and polymerized to form a dark brown substance such as black, which causes a browning reaction and affects product quality. Therefore, effective control of polyphenol oxidase (PPO) and the occurrence of polymerization are important for inhibiting the occurrence of browning.
  • PPO polyphenol oxidase
  • the above polyphenol oxidase inhibitor can effectively inhibit the browning process.
  • the method for processing potato flour according to the present invention avoids the gelatinization of potato starch in the whole process, not only maintains the color and flavor of the potato itself, but also maintains the biological activity of the protein therein, which can occur during the kneading process. Protein cross-linking forms a gluten network structure, which solves the problem of processing performance of potato dough in staple food;
  • the invention provides two different forms of products, such as potato powder and potato granule powder, which is convenient for free selection in home production, and is of great significance for promoting potato staple foodization.
  • the processing method of the present invention is simple in operation and easy to industrialize.
  • the prepared potato juice is completely composed of the potato itself, which is safe to eat and further processed into
  • the potato juice drink can be a low-calorie, high-quality drink that meets the modern society's pursuit of beauty and health.
  • the potato juice Since the potato juice has removed the calorie content of the calorie, the potato itself has a low fat content, and no foreign matter is added during the preparation process.
  • the prepared potato juice is completely composed of the potato itself, and is safe to eat and can be a low
  • the high-quality drinks of calories meet the pursuit of beauty and health in modern society.
  • the technical solution of the invention can not only eliminate the input of treating the discharged water, but also recover the product with the nutritional value and create new value, and can also Recover the water for human, livestock and industrial production. It provides power for enterprises to process potato starch discharge water, and greatly improves the economic benefits of the potato deep processing industry.
  • the potato producing area is mostly a region with tight water resources.
  • the wastewater discharge competes with people for environmental resources, and on the other hand, the water is greatly wasted.
  • the potato source purified water and the processing method thereof provided by the present invention can not only be part of it.
  • the use of water for human and animal citation or industrial production reduces the environmental problems caused by wastewater discharge.
  • the other components of the separation can also be utilized. In one fell swoop, the economic benefits are created while creating social benefits.
  • the invention provides a potato product and a processing method thereof, such as potato slurry, raw meal, potato juice, raw juice beverage, potato juice, potato source purified water and processing method thereof, and the whole processing process can be
  • a potato product and a processing method thereof such as potato slurry, raw meal, potato juice, raw juice beverage, potato juice, potato source purified water and processing method thereof, and the whole processing process can be
  • the potato stock solution after starch removal is further processed to separate protein, raw juice and water, so that the components in the traditional potato starch waste liquid can be effectively separated, macromolecular protein and other components.
  • purified water can be directly discharged, used as production water or cited, alleviating the problem of water shortage in potato production areas, making full use of the various active ingredients in potato, solving the problem of potato wastewater discharge pollution and increasing economic benefits.
  • FIG. 1 is a flow chart for preparing a potato juice and a raw juice beverage provided by the present invention.
  • FIG. 2 is a flow chart showing the preparation of potato juice provided by the present invention.
  • Figure 3 is a flow chart showing the preparation of purified water from potato sources provided by the present invention.
  • the potato pulp is prepared by using the summer spiny potato as a raw material, and the processing method comprises the following steps:
  • the raw material selection and washing and peeling treatment are specifically as follows:
  • A) Raw material selection Select the potato of the starch processing type as the raw material, select the potato without green skin, insects and large uniformity, and prohibit the use of germinated or green potato;
  • the peeled potato is cut into potato slices, and the thickness of the potato flakes is 3 to 5 mm;
  • step 5 the dehydrated potato flakes obtained in step 4) are beaten into a potato pulp by a beater (particle size ⁇ 40 mesh);
  • the potato pulp obtained in the step 5) is subjected to ultraviolet sterilization treatment to obtain a sterilized potato slurry;
  • the pH is adjusted to 7 to 9 by using sodium hydroxide to precipitate the alkali.
  • Fine grinding Finely grinding the preliminary product of the potato pulp obtained in the step 8) to obtain the main edible potato slurry.
  • polyphenol oxidase inhibitor described in the step 1) and the step 3) is composed of the following materials:
  • a method for processing potato flour comprising the steps of:
  • the raw material selection and washing and peeling treatment are specifically as follows:
  • A) Raw material selection Select the potato of the starch processing type as the raw material, select the potato without green skin, insects and large uniformity, and prohibit the use of germinated or green potato;
  • the potato wet powder obtained in the step 7) is dried by a hot air drying process, the hot air inlet air temperature is 80-160 ° C, and finely ground and passed through a 100 mesh sieve to obtain the main edible potato.
  • Raw powder is 80-160 ° C, and finely ground and passed through a 100 mesh sieve to obtain the main edible potato.
  • polyphenol oxidase inhibitor described in the step 1) and the step 3) is composed of the following materials:
  • processing method further includes a granulation process, and the specific steps are:
  • the potato raw meal is further processed by granulation drying to obtain a granular main edible potato powder.
  • the moisture content of the potato powder prepared in the present example was 5.30 g ⁇ 100 g -1 DW, the ash content was 3.8 g ⁇ 100 g -1 DW, the crude protein content was 6.84 g ⁇ 100 g -1 DW, and the crude fat content was 4.50 g. • kg -1 DW; crude fiber content of 17.60 g ⁇ kg -1 DW; carbohydrate content of 61.96 g ⁇ 100 g -1 DW.
  • Figure 1 shows the processing method of potato juice
  • the potato of the cultivar is selected as the raw material, and the potato without germination or greening or pest-free is selected, and the skin is peeled or mechanically peeled when peeled.
  • the peeling machine is used for peeling to increase Efficiency, the amount of liquid of the polyphenol oxidase inhibitor in the soaking can be used without the potato.
  • composition of the polyphenol oxidase inhibitor was 0.2 parts of citric acid, 0.2 parts of ascorbic acid, 0.1 part of a hydroxy reducing agent (cysteine), and 99.5 parts of water.
  • the same formulation solution is also used for soaking in the color protection step.
  • Ultrafiltration uses a 50 nm ceramic membrane.
  • Nanofiltration The primary juice is subjected to nanofiltration to obtain 40 kg of secondary clear juice and 15 kg of secondary mixed juice;
  • Reverse osmosis reverse osmosis of the second clear juice to obtain 15 kg of concentrated juice and 25 kg of purified water of potato source;
  • Finished product The potato juice is standardized, seasoned, and filled to make a potato juice drink.
  • the nutrient content of the obtained potato juice is as shown in Table 1:
  • the potato No. 2 is selected as the raw material, and the potato without germination or greening or pest-free is selected, and the peeling or mechanical peeling is used for peeling, and in this embodiment, the peeling machine is used for peeling to increase Efficiency, the amount of liquid used in the polyphenol oxidase inhibitor during soaking can not be exceeded.
  • composition of the polyphenol oxidase inhibitor was 0.01 parts of citric acid, 0.01 parts of ascorbic acid, 0.05 parts of a hydroxy reducing agent (sodium hydrogen sulfite), and 99.93 parts of water.
  • a hydroxy reducing agent sodium hydrogen sulfite
  • the same formulation solution is also used for soaking in the color protection step.
  • Ultrafiltration uses a 50 nm ceramic membrane.
  • Nanofiltration a single clear juice is subjected to nanofiltration to obtain 42 kg of secondary clear juice and 15 kg of secondary mixed juice;
  • Reverse osmosis reverse osmosis of the second clear juice to obtain 15 kg of concentrated juice and 27 kg of potato source purified water;
  • Finished product The potato juice is standardized, seasoned, and filled to make a potato juice drink.
  • the nutrient content of the obtained potato juice is shown in Table 2:
  • Potato juice Niacin (mg/100g) 0.34 Vitamin B1 (mg/100g) 0.48 Vitamin B2 (mg/100g) 0.016 Potassium (mg/100L) 322 Calcium (mg/100L) 134 Sodium (mg/100L) 106 Magnesium (mg/100L) 477 Iron (mg/100L) 7.40 Zinc (mg/100L) 1.70 Manganese (mg/100L) 2.25
  • the potato of the cultivar is selected as the raw material, and the potato without germination or greening or pest-free is selected, and the skin is peeled or mechanically peeled when peeled.
  • the peeling machine is used for peeling to increase Efficiency, the amount of liquid of the polyphenol oxidase inhibitor in the soaking can be used without the potato.
  • composition of the polyphenol oxidase inhibitor was 0.2 parts of citric acid, 0.2 parts of ascorbic acid, 0.1 part of a hydroxy reducing agent (cysteine), and 99.5 parts of water.
  • the same formulation solution is also used for soaking in the color protection step.
  • Ultrafiltration uses a 50 nm ceramic membrane.
  • Blending Standardize the filtered clear juice, and then sterilize and fill after seasoning.
  • the nutrient content of the obtained potato juice is shown in Table 1:
  • the potato No. 2 is selected as the raw material, and the potato without germination or greening or pest-free is selected, and the peeling or mechanical peeling is used for peeling, and in this embodiment, the peeling machine is used for peeling to increase Efficiency, the amount of liquid used in the polyphenol oxidase inhibitor during soaking can not be exceeded.
  • composition of the polyphenol oxidase inhibitor was 0.01 parts of citric acid, 0.01 parts of ascorbic acid, 0.05 parts of a hydroxy reducing agent (sodium hydrogen sulfite), and 99.93 parts of water.
  • a hydroxy reducing agent sodium hydrogen sulfite
  • the same formulation solution is also used for soaking in the color protection step.
  • Ultrafiltration uses a 50 nm ceramic membrane.
  • Blending Standardize the filtered clear juice, and then sterilize and fill after seasoning.
  • the nutrient content of the obtained potato juice is shown in Table 2:
  • the potato of Favorui variety is used as the raw material, and the potato without germination or greening and pest-free is selected, and the skin is peeled or mechanically peeled when peeled.
  • the peeling machine is used for peeling. Increase the efficiency, the amount of liquid of the polyphenol oxidase inhibitor in the soaking can be used without the potato.
  • composition of the polyphenol oxidase inhibitor was 0.2 parts of citric acid, 0.2 parts of ascorbic acid, 0.1 part of a hydroxy reducing agent (cysteine), and 99.5 parts of water.
  • the same formulation solution is also used for soaking in the color protection step.
  • Ultrafiltration uses a 50 nm ceramic membrane.
  • Nanofiltration The primary juice is subjected to nanofiltration to obtain 40 kg of secondary clear juice and 15 kg of secondary mixed juice;
  • Reverse osmosis The second clear juice was subjected to reverse osmosis to obtain 15 kg of concentrated juice and 25 kg of potato source purified water.
  • the potato No. 2 is selected as the raw material, and the potato without germination or greening or pest-free is selected, and the peeling or mechanical peeling is used for peeling, and in this embodiment, the peeling machine is used for peeling to increase Efficiency, the amount of liquid used in the polyphenol oxidase inhibitor during soaking can not be exceeded.
  • composition of the polyphenol oxidase inhibitor was 0.01 parts of citric acid, 0.01 parts of ascorbic acid, 0.05 parts of a hydroxy reducing agent (sodium hydrogen sulfite), and 99.93 parts of water.
  • a hydroxy reducing agent sodium hydrogen sulfite
  • the same formulation solution is also used for soaking in the color protection step.
  • Ultrafiltration uses a 50 nm ceramic membrane.
  • Nanofiltration a single clear juice is subjected to nanofiltration to obtain 42 kg of secondary clear juice and 15 kg of secondary mixed juice;
  • Reverse osmosis The second clear juice was subjected to reverse osmosis to obtain 15 kg of concentrated juice and 27 kg of purified water of potato source.
  • the method for processing potato products provided by the present invention and the obtained potato products such as potato pulp, potato powder, potato juice, potato juice beverage, potato juice beverage, potato source purified water, Not only can the potato starch raw material be obtained, but also the discharge liquid can be fully utilized to obtain the economical raw juice product, which improves the comprehensive economic utilization level of the potato, reduces the pollution discharge, and alleviates the lack of water resources in the potato producing area. Promoted in potato producing areas for the benefit of the majority of growers.

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Abstract

提供一种马铃薯制品及其加工方法，该马铃薯制品指马铃薯生浆、生粉、以及制备马铃薯生浆、生粉剩余汁液制备的马铃薯原汁、果汁及马铃薯源纯净水。以及上述马铃薯制品的加工方法。

Description

马铃薯制品及其加工方法 技术领域
本发明属于食品加工技术领域，涉及马铃薯制品及其加工方法，具体涉及马铃薯生浆及生粉、马铃薯原汁、马铃薯果汁、马铃薯纯净水及其加工方法。
背景技术
马铃薯(学名：Solanum tuberosum，英文：potato)，茄科茄属，一年生草本植物，别称地蛋、洋芋、土豆、山药蛋、洋番薯、馍馍蛋等。马铃薯的成分中淀粉9～20％，蛋白质1.5～2.3％，脂肪0.1～1.1％，粗纤维0.6～0.8％，其余为水分。由于马铃薯具有良好的营养价值和经济价值，广泛用于食品工业、淀粉工业、饲料工业和医药工业等。目前我国马铃薯种植面积和总产量均跃升世界首位，消费也是世界上增长最快的国家之一。虽然我国已成为马铃薯生产和消费大国，但从农户种植到企业加工，整个产业仍停留在较为粗放的阶段，无法满足日益增长的市场需求。根据联合国粮农组织(FAO)统计，中国马铃薯总产量居世界第一位，是世界总产量的21％。但在我国马铃薯总产量中仅有14％用于粗淀粉和粉条加工，其余都只作为鲜食和饲用，直到最近几年才有少数小型食品加工厂生产马铃薯炸片。而欧美发达国家生产的马铃薯约有80％用于加工。
目前，市场上马铃薯主食产品的加工原料主要有鲜马铃薯、马铃薯全粉、马铃薯淀粉等，但这些原料不同程度地存在一些缺陷。以鲜马铃薯作为原料制作马铃薯主食产品是最直接的手段，但是由于鲜马铃薯水分含量高、保存期短、不易储存及运输，且加工过程中不易操作等问题，以鲜马铃薯制作马铃薯主食产品只适合家庭式料理，不适宜大规模产业化生产。与马铃薯全薯成分最接近的产品是马铃薯全粉，目前95％以上的市售全粉都是经过熟化后的马铃薯雪花全粉或者颗粒全粉，但由于马铃薯全粉经熟化后其中的淀粉已糊化，原有马铃薯淀粉的完整结构已被破坏，因此马铃薯原有的加工特性已被彻底改变，添加量较大时会造成面包和馒头等主食产品粘度增大，难以成型且蒸制或烘烤后感官质量较差，这给进一步开发新型马铃薯主食系列产品带来的困难。
马铃薯淀粉、变性淀粉是马铃薯深加工的重要品种，应用十分广泛。马铃薯淀粉及其衍生物以其独有的特性，是纺织、造纸、化工、建材等众多领域的填加剂、增强剂、粘结剂等；在医药上，马铃薯可生产酵母、多种酶、维生素、人造血液等；目前，各国已研制出了几百种用马铃薯淀粉配合其它粮食制成的营养美味食品。据测算，马铃薯淀粉加工成乳酸可增值3倍；生产高吸水性树脂可增值8倍；生产环状糊精可增值20倍；生产生物胶增值在60倍以上。由此可见，马 铃薯淀粉具有非常高的开发价值和广阔的市场前景。
由于马铃薯产区主要集中在“三北”(东北、西北、华北)地区，经济相对不发达，直接运输鲜马铃薯由于马铃薯中80-90％为水分，其经济效率低，而经过深加工的马铃薯干制品，如马铃薯淀粉则脱除了其中的水分，运输效益显著增高。因此在马铃薯产地直接加工马铃薯产品不仅可以缩短运输路程，也可以帮助当地种植户脱贫增收，具有良好的经济效益和社会效益。
但是，马铃薯淀粉废水是以马铃薯为原料生产淀粉的生产过程中产生的废液，一般也称为马铃薯淀粉废水，是高污染的废水，COD含量可达10000mg/L以上，不加处理直接排放将造成环境水体缺氧，使水生生物窒息死亡，给环境带来巨大的危害。目前马铃薯淀粉企业的废水处理水平普遍落后。近年来，随着水资源匮乏和水污染问题日趋严重与需水量迅猛增加的矛盾越来越突出，国内对在马铃薯生产过程中伴随产生的废水的处理及综合利用研究逐渐成为科研机构和企业的关注热点。
目前，国内马铃薯淀粉废水处理方法有资料显示的有：化学絮凝、生物处理等方法。絮凝沉淀法作为一种成本较低的水处理方法应用广泛。其水处理效果的好坏很大程度上取决于絮凝剂的性能，所以絮凝剂是絮凝法水处理技术的关键。絮凝剂可分为无机絮凝剂、合成有机高分子絮凝剂、天然高分子絮凝剂和复合型絮凝剂。追求高效、廉价、环保是絮凝剂研制者们的目标。采用絮凝沉淀处理废水，虽然对有机物有一定的去除效果，但是处理后的废水仍然不能达标排放，加上于成本等原因，尚未见采用混凝法处理废水的马铃薯淀粉生产企业。生物处理法国内对淀粉废水的生物处理法研究较多，但是在马铃薯淀粉废水处理的生物法研究资料显示不多。国内大多数马铃薯淀粉生产企业集中在“三北”地区，生产季节9～11月份，气温低、有冰冻。特别是在10～11月，低温都在-5～15℃之间，而生物处理工艺无论是厌氧法，还是好氧法，均需25℃左右的工作温度，有些厌氧处理工艺水温需要控制在35℃左右，否则封锁处理效果。因此，虽然有人时行生物法处理马铃薯淀粉废水的研究，但是企业实际并无应用实例，而污水处理工程即使建成也无法保证正常运行。
此外一些研究采用膜法或混凝沉淀法回收马铃薯淀粉废液中的蛋白，发现超滤膜对马铃薯淀粉生产废水中的蛋白的截留率大于90％，COD去除率大于50％，混凝沉淀法可将废液中蛋白提取出来作为饲料蛋白。但是，利用膜分离技术回收马铃薯淀粉废水中的蛋白，设备运行费用低，操作简单，回收蛋白较彻底，但设备一次性投资大，一般企业承受不起。混凝沉淀等方法运行成本高，蛋白质提取率低，提取质量差，因此推广应用难度大。
中国目前进口马铃薯淀粉40万吨左右，发展前景非常广阔。但是废水污染 却相当严重，是困惑马铃薯淀粉生产发展的主要难点。由于马铃薯淀粉生产中未中入任何其它添加物，从理论上可以认为废水中所含物质为马铃薯本身物质，无毒、无害。
由于马铃薯淀粉废水处理难度较大，成本较高，因此目前真正实现马铃薯淀粉废水处理的企业非常少。实现有效综合利用马铃薯淀粉废水，成为制约我国马铃薯淀粉深加工领域的一大难题。
发明内容
为了解决上述问题，本发明的目的在于提供一种马铃薯制品的加工方法，该马铃薯制品为主食用马铃薯生浆、生粉。所述马铃薯生浆以及马铃薯生粉的加工方法全过程在低温条件下进行，能够最大程度的保持马铃薯的淀粉没被糊化、蛋白质具有生物活性，在揉、发面团过程中能发生蛋白质交联形成面筋网状结构及较好的醒发性，解决了马铃薯面团在主食加工性能问题。
本发明的另一目的在于提供一种马铃薯制品的加工方法，该马铃薯制品为马铃薯原汁，该方法在生产马铃薯淀粉(生浆、生粉)的同时，将淀粉余液中的蛋白及其他营养成分也制成具有经济价值的产品，解决了马铃薯淀粉废水的超标排放，使得马铃薯淀粉深加工产业真正成为高附加值、绿色环保的产业。
本发明的第三个目的在于进一步提供一种马铃薯制品的加工方法，该马铃薯制品为马铃薯原汁饮料。
本发明的第四个目的在于提供一种马铃薯制品的加工方法，该马铃薯制品为马铃薯果汁饮料，该方法在生产马铃薯淀粉的同时，将淀粉余液中的蛋白及其他营养成分也制成具有经济价值的产品，解决了马铃薯淀粉废水的超标排放，使得马铃薯淀粉深加工产业真正成为高附加值、绿色环保的产业。
本发明的第五个目的在于提供一种马铃薯制品的加工方法，该马铃薯制品为马铃薯源纯化水，该方法在生产马铃薯淀粉(生浆、生粉)的同时，将马铃薯中含有的大量水分也充分利用起来，以缓解马铃薯产区水资源匮乏的情况，也为马铃薯深加工产业增加了经济效益。
为了实现上述目的，本发明提供一种马铃薯制品的加工方法，该马铃薯制品为主食用马铃薯生浆，所述加工方法包括以下步骤：
1)原料前处理：包括原料选择和洗涤、去皮的处理，经过上述处理后的去皮马铃薯置于多酚氧化酶抑制剂中浸泡待用；
2)切片：将所述去皮马铃薯切成马铃薯薄片；
3)浸泡：马铃薯切片后，立即将马铃薯薄片置于多酚氧化酶抑制剂中，浸泡8～15min；
4)清洗、沥干：将经步骤3)处理后的马铃薯薄片从多酚氧化酶抑制剂溶液 捞出，用清水清洗去除表面残留的抑制剂，并沥干马铃薯薄片表面多余的水分，得到马铃薯薄片；
5)打浆：将步骤4)得到的马铃薯薄片用打浆机打成马铃薯浆；
6)杀菌：将步骤5)得到的马铃薯浆进行紫外线杀菌处理，得到杀菌后的马铃薯浆；
7)过滤：将步骤6)得到的杀菌后的马铃薯浆沉淀过滤，固体部分为马铃薯滤浆饼，收集滤液待进一步处理；
8)滤液处理：采用超滤或调节滤液pH值等电点的方式，收集滤液中包括蛋白质在内的营养物质，并回添到马铃薯滤浆饼中，得到马铃薯浆初产品；
9)细磨：将步骤8)得到的马铃薯浆初产品进行细磨，即得到所述的主食用马铃薯生浆。
本发明还提供一种马铃薯制品的加工方法，该马铃薯制品为马铃薯生粉，所述加工方法包括以下步骤：
1)原料前处理：包括原料选择和洗涤、去皮的处理，经过上述处理后的去皮马铃薯置于多酚氧化酶抑制剂中浸泡待用；
2)切片：将所述去皮马铃薯切成马铃薯薄片；
3)浸泡：马铃薯切片后，立即将马铃薯薄片置于多酚氧化酶抑制剂中，浸泡8～15min；
4)清洗、沥干：将经步骤3)处理后的马铃薯薄片从多酚氧化酶抑制剂溶液捞出，用清水清洗去除表面残留的抑制剂，并沥干马铃薯薄片表面多余的水分，得到脱水后的马铃薯薄片；
5)打浆：将步骤4)得到的脱水后的马铃薯薄片用打浆机打成马铃薯浆；
6)离心：将步骤5)得到的马铃薯浆进行离心过滤，得到马铃薯滤浆饼，收集滤液待进一步处理；
7)滤液处理：采用逆渗透法收集步骤6)中所述滤液中包括蛋白质在内的营养物质，经收集得到的营养物质回添到所述的马铃薯滤浆饼中，混合均匀，得马铃薯湿生粉；
8)干燥、细磨：对步骤7)得到的马铃薯湿生粉采用热风干燥工艺进行干燥，并进行细磨、过筛，得到所述的主食用马铃薯生粉。
更进一步地，所述加工方法还包括制粒过程，具体步骤为：
所述的马铃薯生粉再通过造粒干燥处理，即得到颗粒型的主食用马铃薯生粉。
本发明还提供一种马铃薯制品的加工方法，该马铃薯制品为马铃薯原汁，包括如下步骤：
1)去皮：将新鲜马铃薯洗涤、去皮，然后浸泡于多酚氧化酶抑制剂中待用；
此步骤中使多酚氧化酶抑制剂防止马铃薯表面褐化变色，影响产品品质。
2)破碎：将马铃薯破碎成碎块或切成薄片；
可使用马铃薯破碎机或马铃薯切片机将马铃薯破碎成制定大小。
3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中8～15min；
经过浸泡，多酚氧化酶抑制剂进入到马铃薯内部，抑制了马铃薯的褐化。
4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，然后沥干多余水分，用打浆机打成马铃薯生浆；
5)杀菌：对马铃薯生浆进行紫外线杀菌；
对马铃薯生浆使用紫外线消毒器进行杀菌，液体经过紫外线消毒器时经紫外光照射，使液体中的细菌即被杀死，后续步骤都要求无菌环境下进行。
6)快速脱水：将马铃薯生浆离心脱水，得固体部分为马铃薯湿生粉，滤液为马铃薯原液；
马铃薯原液相当于马铃薯淀粉深加工领域中的排放废水，其直接排放会为环境带来污染，而在本发明中该马铃薯原液则具有继续深加工的价值。
7)超滤：将原液进行超滤，得一次清汁和一次混汁；
其中一次混汁中为分子量大于8-10万的成分，主要为大分子量的蛋白质，该部分蛋白质可用于提取马铃薯中的蛋白产品，获得经济效益，一次清汁中主要为分子量小于8-10万的蛋白、果胶、水溶性纤维素、水溶性维生素、矿物质、叶绿素、花青素等。
8)纳滤：将一次清汁进行纳滤，得二次清汁和二次混汁；
其中通过纳滤进一步将一次清汁进行分离，获得的二次清汁为分子量小于6百的成分，主要为水溶性维生素、微量元素、单糖、氨基酸和小肽、花青素，二次混汁为分子量介于6百-10万之间的成分，主要为多肽，以及低聚寡糖、水溶性膳食纤维、叶绿素等。
9)反渗透：将二次清汁进行反渗透，得浓缩汁和马铃薯源纯化水；
反渗透实质上是将二次清汁中分子量6百以下的小分子物质截流，同时进行浓缩，获得浓缩汁，反渗透得到的水可直接排放，或用于其他用途。
10)混合：将马铃薯二次混汁和马铃薯浓缩汁混合，获得马铃薯原汁。
其中该马铃薯原汁含有分子量8-10万以下的蛋白质及水溶性维生素等活性物质，由于整个制备过程中未进行高温处理，有效保留了马铃薯中有效成分的生物活性物质，生产中也未添加其他外来化学物质，生产出来的马铃薯原汁的成分全部来自马铃薯成分。
本发明另提供一种马铃薯制品的加工方法，该方法是在马铃薯原汁的加工方 法后增加：进一步加入11)制成品：将马铃薯原汁进行标准化，调味，灌装，制成马铃薯原汁饮料。
为了适合饮用，需要对马铃薯原汁进行标准化处理，由于每批次出的原汁浓稀成度或色泽是不一样的，标准化是要将不同批次的原汁通过调配将它们的浓度、色泽等统一起来。调味的成分主要是香精、香料等，可调成不同的口味，以适于不同消费者。
本发明另提供一种马铃薯制品的加工方法，该马铃薯制品为马铃薯果汁饮料，包括如下步骤：
1)去皮：将新鲜马铃薯洗涤、去皮，然后浸泡于多酚氧化酶抑制剂中待用；
此步骤中使多酚氧化酶抑制剂防止马铃薯表面褐化变色，影响产品品质。
2)破碎：将马铃薯破碎成的碎块或切成薄片；
可使用马铃薯破碎机或马铃薯切片机将马铃薯破碎成制定大小。
3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中8～15min；
经过浸泡，多酚氧化酶抑制剂进入到马铃薯内部，抑制了马铃薯的褐化。
4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，然后沥干多余水分，用打浆机打成马铃薯生浆；
5)杀菌：对马铃薯生浆进行紫外线杀菌；
对马铃薯生浆使用紫外线消毒器进行杀菌，液体经过紫外线消毒器时经紫外光照射，使液体中的细菌即被杀死。
6)快速脱水：将马铃薯生浆离心脱水，得固体部分为马铃薯湿生粉，滤液为马铃薯原液；
马铃薯原液相当于马铃薯淀粉深加工领域中的排放废水，其直接排放会为环境带来污染，而在本发明中该马铃薯原液则具有继续深加工的价值。
7)超滤：将原液进行超滤，得清汁和混汁；
其中混汁中为分子量大于8-10万的成分，主要为大分子量的蛋白质，该部分蛋白质可用于提取马铃薯中的蛋白产品，获得经济效益，清汁中主要为分子量小于8-10万的蛋白、果胶、水溶性纤维素、水溶性维生素、矿物质、叶绿素、花青素等。
8)加热熟化：将清汁进行70-100℃加热，15-30分钟进行熟化；
9)过滤：使用板框式硅藻土过滤机进行过滤，将熟化的清汁滤清；
使用板框式硅藻土过滤机，过滤精度能达到1-3微米，用于将加热后蛋白变性析形成的絮凝状蛋白质过滤掉。
10)调配：将滤清的清汁进行标准化，调味后进行杀菌、灌装。
其中该马铃薯果汁含有分子量8-10万以下的蛋白质及水溶性维生素等活性 物质，加热后蛋白、部分果胶等大分子物质变性析出，留下的是一些小分子物质和可溶的糖类、纤维素等。
生产中也未添加其他外来化学物质，生产出来的马铃薯果汁的成分全部来自马铃薯成分。
为了适合饮用，需要对马铃薯果汁进行标准化处理，由于每批次出的果汁浓稀成度或色泽是不一样的，标准化是要将不同批次的果汁通过调配将它们的浓度、色泽等统一起来。调味的成分主要是香精、香料等，可调成不同的口味，以适于不同消费者。
本发明另提供一种马铃薯制品的的加工方法，该马铃薯制品的为马铃薯源纯化水，包括如下步骤：
1)去皮：将新鲜马铃薯洗涤、去皮，然后浸泡于多酚氧化酶抑制剂中待用；
此步骤中使多酚氧化酶抑制剂防止马铃薯表面褐化变色，影响产品品质。
2)破碎：将马铃薯破碎成的碎块或切成薄片；
可使用马铃薯破碎机或马铃薯切片机将马铃薯破碎成制定大小。
3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中8～15min；
经过浸泡，多酚氧化酶抑制剂进入到马铃薯内部，抑制了马铃薯的褐化。
4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，然后沥干多余水分，用打浆机打成马铃薯生浆；
5)杀菌：对马铃薯生浆进行紫外线杀菌；
对马铃薯生浆使用紫外线消毒器进行杀菌，液体经过紫外线消毒器时经紫外光照射，使液体中的细菌即被杀死，后续步骤都要求无菌环境下进行。
6)快速脱水：将马铃薯生浆离心脱水，得固体部分为马铃薯湿生粉，滤液为马铃薯原液；
其中马铃薯湿生粉可进一步精制成符合食品要求的马铃薯淀粉产品，马铃薯原液相当于马铃薯淀粉深加工领域中的排放废水，其直接排放会为环境带来污染，而在本发明中该马铃薯原液则具有继续深加工的价值。
7)超滤：将原液进行超滤，得一次清汁和一次混汁；
其中一次混汁中为分子量大于8-10万的成分，主要为大分子量的蛋白质，该部分蛋白质可用于提取马铃薯中的蛋白产品，获得经济效益，一次清汁中主要为分子量小于8-10万的蛋白、果胶、水溶性纤维素、水溶性维生素、矿物质、花青素等。
8)纳滤：将一次清汁进行纳滤，得二次清汁和二次混汁；
其中通过纳滤进一步将一次清汁进行分离，获得的二次清汁为分子量小于6百的成分，主要为水溶性维生素、微量元素、单糖、氨基酸和小肽、花青素，二 次混汁为分子量介于6百-10万之间的成分，主要为多肽，以及低聚寡糖、水溶性膳食纤维、叶绿素，二次混汁可以作为原果汁开发果汁饮料。
9)反渗透：将二次清汁进行反渗透，得浓缩汁和马铃薯源纯化水。
反渗透实质上是将二次清汁中分子量6百以下的小分子物质截流，同时进行浓缩，获得浓缩汁，反渗透得到的水即为本发明的马铃薯源纯化水，浓缩汁可与二次混汁合并，作为原汁开发果汁饮料。
其中，所述多酚氧化酶抑制剂由下列重量份物质配制而成：柠檬酸0.01～0.2份，抗坏血酸0.01～0.2份，羟基还原剂0.001～0.1份，水99.5～99.98份。
其中，所述羟基还原剂为半胱氨酸、亚硫酸氢钠、焦亚硫酸钠中的一种或几种的混合物。
其中，所述碎块大小为3-5cm3，或所述薄片的厚度为3-5mm。
马铃薯破碎成上述大小可使多酚氧化酶抑制剂迅速渗入，抑制褐变。
其中，所述紫外线杀菌使用的紫外线的波长为225nm-275nm。
其中，所述离心脱水转速为2000-5000r/min，离心15min。
其中，所述超滤使用50-100nm的陶瓷膜进行超滤。
50-100nm的陶瓷膜可分离8-10万道尔顿以上蛋白质、果胶及纤维素。
其中，所述纳滤使用的纳滤膜的过滤精度为300-600道尔顿。
虽然马铃薯原汁是将二次混汁和浓缩汁的混合产物，其效果相当于一次混汁浓缩的成分，但是由于大分子物质会堵塞反渗透膜，造成反渗透失败，因此增加纳滤步骤进行再次分离，以降低反渗透中堵膜情况的发生，增加反渗透膜的使用寿命。
其中，所述杀菌采用超高温瞬间杀菌，加热温度为130-150℃，灭菌时间5-20s。
本发明还提供一种主食用马铃薯生浆，所述主食用马铃薯生浆是通过上述的马铃薯制品的加工方法制备得到的马铃薯生浆。
本发明还提供一种主食用马铃薯生粉，所述主食用马铃薯生粉是通过上述的马铃薯制品的加工方法制备得到的马铃薯生粉。
本发明还提供一种马铃薯主食产品，由上述的主食用马铃薯生粉制得。
本发明还提供一种使用上述的加工方法制备的马铃薯原汁。
本发明还提供一种使用上述的加工方法制备的马铃薯原汁饮料。
本发明还提供一种使用上述的加工方法制备的马铃薯果汁饮料。
本发明还提供一种使用上述的加工方法制备的马铃薯源纯化水。
产品的褐变主要是酶促褐变。酶促褐变的发生需要具备三个条件：酶、底物和氧气。参与其中的酶主要有三种：多酚氧化酶(PPO)，苯丙氨酸解氨酶(PAL)和过氧化物酶(POD)。马铃薯中酚类物质的含量较高，对马铃薯进行去皮或切 块由于破坏了质膜结构，使存在于组织细胞液泡中的酚类物质与存在于质体或细胞质中的多酚氧化酶(PPO)接触，在有氧条件下非常容易氧化成醌，醌类化合物再经脱水、聚合反应形成黑褐色物质如类黑色，从而引起褐变反应，影响产品品质。因此有效控制多酚氧化酶(PPO)以及聚合反应的发生对于抑制褐变的发生非常重要。采用上述多酚氧化酶抑制剂能够有效抑制褐变过程。
1、本发明所述的马铃薯生粉的加工方法，全过程避免了马铃薯淀粉的糊化，不仅保持了马铃薯本身的色香味，而且，保持了其中蛋白质的生物活性，在揉面过程中能发生蛋白质交联形成面筋网状结构，解决了马铃薯面团在主食加工性能问题；
2、本发明提供了马铃薯生粉和马铃薯颗粒生粉两种不同形态的产品，便于家庭制作中自由选择，对于推进马铃薯主食化具有重要意义
3、本发明所述的加工方法操作简单，易于工业化生产。
由于马铃薯原汁中去除了提供热量的淀粉成分，马铃薯本身的脂肪含量又很低，整个制备过程中没有添加任何外来物质，制成的马铃薯原汁完全为马铃薯自身成分，食用安全，进一步加工成的马铃薯原汁饮料可成为一种低热量的高品质饮品，符合现代社会对美及健康的追求。
由于马铃薯果汁中去除了提供热量的淀粉成分，马铃薯本身的脂肪含量又很低，整个制备过程中没有添加任何外来物质，制成的马铃薯果汁完全为马铃薯自身成分，食用安全，可成为一种低热量的高品质饮品，符合现代社会对美及健康的追求。
在现有马铃薯淀粉生产后排出水治理中生产企业要投入大量资金使水中COD降低到符合排放标准，这种做法为企业增加了沉重的经济负担，企业为了减低成本往往进行偷排，带有丰富营养的水污染了土地河流，给生态环境带来灾难，而使用本发明的技术方案不仅可以免去处理排出水的投入，还可以从中回收附有营养价值的产品，创造新的价值，还可以回收其中的水分，供人畜、工业生产使用。为企业处理马铃薯淀粉排出水提供了动力，同时大大提高了马铃薯深加工产业的经济效益。
马铃薯产区多少为水源资源紧张的地区，废水排放一方面与人争夺环境资源，一方面其中的水分又被大量浪费，本发明提供的马铃薯源纯化水及其加工方法，不仅可以将其中的部分水分利用起来，供人畜引用或工业生产使用，又减少了废水排放造成的环境问题，分离的其他组分也可以进行利用，一举数得，在创造了经济效益的同时也创造了社会效益。
本发明提供马铃薯制品及其加工方法，如马铃薯生浆、生粉、马铃薯原汁、原汁饮料、马铃薯果汁、马铃薯源纯净水及其加工方法，整个加工过程一方面可 以分离马铃薯淀粉或生粉，另一方面对除淀粉后的马铃薯原液进行进一步处理，分离出蛋白、原汁、水，使得传统的马铃薯淀粉废液中的成分有效分离，大分子蛋白和其他成分各有其经济利用价值，纯化水可直接排放、作为生产用水或引用，缓解了马铃薯产区水资源紧张的问题，充分利用马铃薯中各个有效成分，解决了马铃薯废水排放污染问题，增加了经济效益，绿色环保。
附图说明
图1为本发明提供的马铃薯原汁及原汁饮料的制备流程图。
图2为本发明提供的马铃薯果汁的制备流程图。
图3为本发明提供的马铃薯源纯化水的制备流程图。
具体实施方式
实施例1
本实施例选用夏菠蒂马铃薯作为原料制备马铃薯生浆，所述加工方法包括以下步骤：
1)原料前处理：包括原料选择和洗涤、去皮的处理，经过上述处理后的去皮马铃薯置于多酚氧化酶抑制剂中浸泡待用；
所述的原料选择和洗涤、去皮的处理具体为：
A)原料选择：选择淀粉加工型品种的马铃薯作为原料，挑选无青皮、虫害且个大均匀的马铃薯，并且禁止使用发芽或发绿的马铃薯；
B)洗涤、去皮：将马铃薯置于马铃薯去皮机中清洗去皮；
2)切片：将所述去皮马铃薯切成马铃薯薄片，马铃薯薄片的厚度为3～5mm；
3)浸泡：马铃薯切片后，立即将马铃薯薄片置于多酚氧化酶抑制剂中，浸泡8～15min；
4)清洗、沥干：将经步骤3)处理后的马铃薯薄片从多酚氧化酶抑制剂溶液捞出，用清水清洗去除表面残留的抑制剂，并沥干马铃薯薄片表面多余的水分，得到脱水后的马铃薯薄片；
5)打浆：将步骤4)得到的脱水后的马铃薯薄片用打浆机打成马铃薯浆(粒度≤40目)；
6)杀菌：将步骤5)得到的马铃薯浆进行紫外线杀菌处理，得到杀菌后的马铃薯浆；
7)过滤：将步骤6)得到的杀菌后的马铃薯浆沉淀过滤，固体部分为马铃薯滤浆饼，收集滤液待进一步处理；
8)滤液处理：采用超滤或调节滤液pH值等电点的方式，收集滤液中包括蛋白质在内的营养物质，并回添到马铃薯滤浆饼中，得到马铃薯浆初产品；
使用调节滤液pH值等电点法时，利用氢氧化钠调节pH值7到9时沉淀碱 性蛋白，利用磷酸调节pH值3到5时沉淀酸性蛋白；
9)细磨：将步骤8)得到的马铃薯浆初产品进行细磨，即得到所述的主食用马铃薯生浆。
进一步的，步骤1)和步骤3)中所述的多酚氧化酶抑制剂由以下物质组合而成：
Figure PCTCN2017081039-appb-000001
实施例2
一种马铃薯生粉的加工方法，所述加工方法包括以下步骤：
1)原料前处理：包括原料选择和洗涤、去皮的处理，经过上述处理后的去皮马铃薯置于多酚氧化酶抑制剂溶液中浸泡待用；
所述的原料选择和洗涤、去皮的处理具体为：
A)原料选择：选择淀粉加工型品种的马铃薯作为原料，挑选无青皮、虫害且个大均匀的马铃薯，并且禁止使用发芽或发绿的马铃薯；
B)洗涤、去皮：将马铃薯置于马铃薯去皮机中清洗去皮；
2)切片：将所述去皮马铃薯切成马铃薯薄片；
3)浸泡：马铃薯切片后，立即将马铃薯薄片置于多酚氧化酶抑制剂中，浸泡8～15min；
4)清洗、沥干：将经步骤3)处理后的马铃薯薄片从多酚氧化酶抑制剂溶液捞出，用清水清洗去除表面残留的抑制剂，并沥干马铃薯薄片表面多余的水分，得到脱水后的马铃薯薄片；
5)打浆：将步骤4)得到的脱水后的马铃薯薄片用打浆机打成马铃薯浆；
6)离心：将步骤5)得到的马铃薯浆进行离心过滤，转速为1000-8000转/分钟，得到马铃薯滤浆饼(水份含量≤65％)，收集滤液待进一步处理；
7)滤液处理：采用逆渗透法收集步骤6)中所述滤液中包括蛋白质在内的营养物质，经收集得到的营养物质回添到所述的马铃薯滤浆饼中，混合均匀，得马铃薯湿生粉；
8)干燥、细磨：对步骤7)得到的马铃薯湿生粉采用热风干燥工艺进行干燥，热风进风温度80-160℃，并进行细磨、过100目筛，得到所述的主食用马铃薯生粉。
进一步的，步骤1)和步骤3)中所述的多酚氧化酶抑制剂由以下物质组合而成：
Figure PCTCN2017081039-appb-000002
进一步的，所述加工方法还包括制粒过程，具体步骤为：
所述的马铃薯生粉再通过造粒干燥处理，即得到颗粒型的主食用马铃薯生粉。
检测本实施例制备得到马铃薯生粉的水分含量为5.30g·100g-1DW，灰分含量为3.8g·100g-1DW；粗蛋白含量为6.84g·100g-1DW；粗脂肪含量为4.50g·kg-1DW；粗纤维含量为17.60g·kg-1DW；碳水化合物含量为61.96g·100g-1DW。
实施例3
如图1所示为马铃薯原汁的加工方法：
1)去皮：将新鲜马铃薯洗涤、去皮后，称重100kg浸泡于多酚氧化酶抑制剂中待用；
本实施例中选用夏波蒂品种马铃薯为原料，选择无发芽或发绿、无虫害的马铃薯，去皮时采用手工去皮或机械去皮，本实施例中使用清洗去皮机去皮以增加效率，浸泡时多酚氧化酶抑制剂的液体用量没过马铃薯即可。
多酚氧化酶抑制剂的组成为：柠檬酸0.2份，抗坏血酸0.2份，羟基还原剂(半胱氨酸)0.1份，水99.5份。护色步骤中也使用相同的配方溶液进行浸泡。
2)破碎：将马铃薯使用马铃薯破碎机破碎成4cm3左右的碎块；
3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中8min；
4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，沥干多余水分，用打浆机打成马铃薯生浆；
5)杀菌：对马铃薯生浆进行紫外线杀菌，紫外线波长253nm；
6)快速脱水：将马铃薯生浆离心2000r/min，15min，得固体部分为30kg马铃薯湿生粉，滤液为70kg马铃薯原液；
7)超滤：将原液进行超滤，得55kg一次清汁和15kg一次混汁；
超滤使用50nm的陶瓷膜。
8)纳滤：将一次清汁进行纳滤，得40kg二次清汁和15kg二次混汁；
9)反渗透：将二次清汁进行反渗透，得15kg浓缩汁和25kg马铃薯源纯化水；
10)混合：将马铃薯15kg二次混汁和15kg浓缩汁混合，获得30kg马铃薯原汁。
进一步11)制成品：将马铃薯原汁进行标准化，调味，灌装，制成马铃薯原汁饮料。
所获得的马铃薯原汁中营养成分测算如表1：
表1夏波蒂马铃薯原汁中营养成分
成分 马铃薯原汁
烟酸(mg/100g) 0.47
维生素B1(mg/100g) 0.63
维生素B2(mg/100g) 0.017
钾(mg/100L) 303
钙(mg/100L) 131
钠(mg/100L) 110
镁(mg/100L) 485
铁(mg/100L) 7.44
锌(mg/100L) 1.68
锰(mg/100L) 2.59
实施例4
1)去皮：将新鲜马铃薯洗涤、去皮后，称重100kg浸泡于多酚氧化酶抑制剂中待用；
本实施例中选用青薯2号马铃薯为原料，选择无发芽或发绿、无虫害的马铃薯，去皮时采用手工去皮或机械去皮，本实施例中使用清洗去皮机去皮以增加效率，浸泡时多酚氧化酶抑制剂的液体用量没过没过马铃薯即可。
多酚氧化酶抑制剂的组成为：柠檬酸0.01份，抗坏血酸0.01份，羟基还原剂(亚硫酸氢钠)0.05份，水99.93份。护色步骤中也使用相同的配方溶液进行浸泡。
2)破碎：将马铃薯破碎成5cm3左右的碎块；
3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中15min；
4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，沥干多余水分，用打浆机打成马铃薯生浆；
5)杀菌：对马铃薯生浆进行紫外线杀菌，紫外线波长275nm；
6)快速脱水：将马铃薯生浆离心5000r/min，15min，得固体部分为28kg马铃薯湿生粉，滤液为72kg马铃薯原液；
7)超滤：将原液进行超滤，得57kg一次清汁和15kg一次混汁；
超滤使用50nm的陶瓷膜。
8)纳滤：将一次清汁进行纳滤，得42kg二次清汁和15kg二次混汁；
9)反渗透：将二次清汁进行反渗透，得15kg浓缩汁和27kg马铃薯源纯化水；
10)混合：将马铃薯15kg二次混汁和15kg浓缩汁混合，获得30kg马铃薯原汁；
进一步11)制成品：将马铃薯原汁进行标准化，调味，灌装，制成马铃薯原汁饮料。
所获得的马铃薯原汁中营养成分测算如表2：
表2青薯2号马铃薯原汁中营养成分
成分 马铃薯原汁
烟酸(mg/100g) 0.34
维生素B1(mg/100g) 0.48
维生素B2(mg/100g) 0.016
钾(mg/100L) 322
钙(mg/100L) 134
钠(mg/100L) 106
镁(mg/100L) 477
铁(mg/100L) 7.40
锌(mg/100L) 1.70
锰(mg/100L) 2.25
实施例5
如图2所示，为马铃薯果汁的加工方法
1)去皮：将新鲜马铃薯洗涤、去皮后，称重100kg浸泡于多酚氧化酶抑制剂中待用；
本实施例中选用夏波蒂品种马铃薯为原料，选择无发芽或发绿、无虫害的马铃薯，去皮时采用手工去皮或机械去皮，本实施例中使用清洗去皮机去皮以增加效率，浸泡时多酚氧化酶抑制剂的液体用量没过马铃薯即可。
多酚氧化酶抑制剂的组成为：柠檬酸0.2份，抗坏血酸0.2份，羟基还原剂(半胱氨酸)0.1份，水99.5份。护色步骤中也使用相同的配方溶液进行浸泡。
2)破碎：将马铃薯使用马铃薯破碎机破碎成4cm3左右的碎块；
3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中8min；
4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，沥干多余水分，用打浆机打成马铃薯生浆；
5)杀菌：对马铃薯生浆进行紫外线杀菌，紫外线波长253nm；
6)快速脱水：将马铃薯生浆离心2000r/min，15min，得固体部分为30kg马铃薯湿生粉，滤液为70kg马铃薯原液；
7)超滤：将原液进行超滤，得55kg清汁和15kg混汁；
超滤使用50nm的陶瓷膜。
8)加热熟化：将清汁进行90℃加热，15分钟进行熟化；
9)过滤：使用板框式硅藻土过滤机进行过滤，将熟化的清汁滤清；
10)调配：将滤清的清汁进行标准化，调味后进行杀菌、灌装。
所获得的马铃薯果汁中营养成分测算如表1：
表1夏波蒂马铃薯果汁中营养成分
成分 马铃薯果汁
烟酸(mg/100g) 0.20
维生素B1(mg/100g) 0.27
维生素B2(mg/100g) 0.007
钾(mg/100L) 130
钙(mg/100L) 56
钠(mg/100L) 47
镁(mg/100L) 208
铁(mg/100L) 3.19
锌(mg/100L) 0.72
锰(mg/100L) 1.11
实施例6
1)去皮：将新鲜马铃薯洗涤、去皮后，称重100kg浸泡于多酚氧化酶抑制剂中待用；
本实施例中选用青薯2号马铃薯为原料，选择无发芽或发绿、无虫害的马铃薯，去皮时采用手工去皮或机械去皮，本实施例中使用清洗去皮机去皮以增加效率，浸泡时多酚氧化酶抑制剂的液体用量没过没过马铃薯即可。
多酚氧化酶抑制剂的组成为：柠檬酸0.01份，抗坏血酸0.01份，羟基还原剂(亚硫酸氢钠)0.05份，水99.93份。护色步骤中也使用相同的配方溶液进行浸泡。
2)破碎：将马铃薯破碎成5cm3左右的碎块；
3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中15min；
4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，沥干多余水分，用打浆机打成马铃薯生浆；
5)杀菌：对马铃薯生浆进行紫外线杀菌，紫外线波长275nm；
6)快速脱水：将马铃薯生浆离心5000r/min，15min，得固体部分为28kg马铃薯湿生粉，滤液为72kg马铃薯原液；
7)超滤：将原液进行超滤，得57kg一次清汁和15kg一次混汁；
超滤使用50nm的陶瓷膜。
8)加热熟化：将清汁进行70℃加热，30分钟进行熟化；
9)过滤：使用板框式硅藻土过滤机进行过滤，将熟化的清汁滤清；
10)调配：将滤清的清汁进行标准化，调味后进行杀菌、灌装。
所获得的马铃薯果汁中营养成分测算如表2：
表2青薯2号马铃薯果汁中营养成分
成分 马铃薯果汁
烟酸(mg/100g) 0.13
维生素B1(mg/100g) 0.20
维生素B2(mg/100g) 0.013
钾(mg/100L) 143
钙(mg/100L) 60
钠(mg/100L) 40
镁(mg/100L) 221
铁(mg/100L) 2.54
锌(mg/100L) 0.61
锰(mg/100L) 1.27
实施例7
如图3所示，为马铃薯纯净水的加工方法：
1)去皮：将新鲜马铃薯洗涤、去皮后，称重100kg浸泡于多酚氧化酶抑制剂中待用；
本实施例中选用费乌瑞它品种马铃薯为原料，选择无发芽或发绿、无虫害的马铃薯，去皮时采用手工去皮或机械去皮，本实施例中使用清洗去皮机去皮以增加效率，浸泡时多酚氧化酶抑制剂的液体用量没过马铃薯即可。
多酚氧化酶抑制剂的组成为：柠檬酸0.2份，抗坏血酸0.2份，羟基还原剂(半胱氨酸)0.1份，水99.5份。护色步骤中也使用相同的配方溶液进行浸泡。
2)破碎：将马铃薯使用马铃薯破碎机破碎成4cm3左右的碎块；
3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中8min；
4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，沥干多余水分，用打浆机打成马铃薯生浆；
5)杀菌：对马铃薯生浆进行紫外线杀菌，紫外线波长253nm；
6)快速脱水：将马铃薯生浆离心2000r/min，15min,得固体部分为30kg马铃薯湿生粉，滤液为70kg马铃薯原液；
7)超滤：将原液进行超滤，得55kg一次清汁和15kg一次混汁；
超滤使用50nm的陶瓷膜。
8)纳滤：将一次清汁进行纳滤，得40kg二次清汁和15kg二次混汁；
9)反渗透：将二次清汁进行反渗透，得15kg浓缩汁和25kg马铃薯源纯化水。
实施例8
1)去皮：将新鲜马铃薯洗涤、去皮后，称重100kg浸泡于多酚氧化酶抑制剂中待用；
本实施例中选用青薯2号马铃薯为原料，选择无发芽或发绿、无虫害的马铃薯，去皮时采用手工去皮或机械去皮，本实施例中使用清洗去皮机去皮以增加效率，浸泡时多酚氧化酶抑制剂的液体用量没过没过马铃薯即可。
多酚氧化酶抑制剂的组成为：柠檬酸0.01份，抗坏血酸0.01份，羟基还原剂(亚硫酸氢钠)0.05份，水99.93份。护色步骤中也使用相同的配方溶液进行浸泡。
2)破碎：将马铃薯破碎成5cm3左右的碎块；
3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中15min；
4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，沥干多余水分，用打浆机打成马铃薯生浆；
5)杀菌：对马铃薯生浆进行紫外线杀菌，紫外线波长275nm；
6)快速脱水：将马铃薯生浆离心5000r/min，15min,得固体部分为28kg马铃薯湿淀粉，滤液为72kg马铃薯原液；
7)超滤：将原液进行超滤，得57kg一次清汁和15kg一次混汁；
超滤使用50nm的陶瓷膜。
8)纳滤：将一次清汁进行纳滤，得42kg二次清汁和15kg二次混汁；
9)反渗透：将二次清汁进行反渗透，得15kg浓缩汁和27kg马铃薯源纯化水。
从上述实施例可以看出，本发明提供的马铃薯制品的加工方法及获得的马铃薯制品，如马铃薯生浆、马铃薯生粉、马铃薯原汁、马铃薯原汁饮料、马铃薯果汁饮料、马铃薯源纯化水，不仅可以得到马铃薯淀粉原料，同时将排出液体充分利用，得到附有经济效益的原汁产品，提高了马铃薯的综合经济利用水平，减少了污染的排放，缓解马铃薯产区水资源匮乏情况，可大力推广于马铃薯产区，造福广大种植户。

Claims (22)

  1. 一种马铃薯制品的加工方法，其特征在于，该马铃薯制品为主食用马铃薯生浆，所述加工方法包括以下步骤：
    1)原料前处理：包括原料选择和洗涤、去皮的处理，经过上述处理后的去皮马铃薯置于多酚氧化酶抑制剂中浸泡待用；
    2)切片：将所述去皮马铃薯切成马铃薯薄片；
    3)浸泡：马铃薯切片后，立即将马铃薯薄片置于多酚氧化酶抑制剂中，浸泡8～15min；
    4)清洗、沥干：将经步骤3)处理后的马铃薯薄片从多酚氧化酶抑制剂溶液捞出，用清水清洗去除表面残留的抑制剂，并沥干马铃薯薄片表面多余的水分，得到脱水后的马铃薯薄片；
    5)打浆：将步骤4)得到的脱水后的马铃薯薄片用打浆机打成马铃薯浆；
    6)杀菌：将步骤5)得到的马铃薯浆进行紫外线杀菌处理，得到杀菌后的马铃薯浆；
    7)过滤：将步骤6)得到的杀菌后的马铃薯浆沉淀过滤，固体部分为马铃薯滤浆饼，收集滤液待进一步处理；
    8)滤液处理：采用超滤或调节滤液pH值等电点的方式，收集滤液中包括蛋白质在内的营养物质，并回添到马铃薯滤浆饼中，得到马铃薯浆初产品；
    9)细磨：将步骤8)得到的马铃薯浆初产品进行细磨，即得到所述的主食用马铃薯生浆。
  2. 一种马铃薯制品的加工方法，其特征在于，该马铃薯制品为马铃薯生粉，所述加工方法包括以下步骤：
    1)原料前处理：包括原料选择和洗涤、去皮的处理，经过上述处理后的去皮马铃薯置于多酚氧化酶抑制剂中浸泡待用；
    2)切片：将所述去皮马铃薯切成马铃薯薄片；
    3)浸泡：马铃薯切片后，立即将马铃薯薄片置于多酚氧化酶抑制剂中，浸泡8～15min；
    4)清洗、沥干：将经步骤3)处理后的马铃薯薄片从多酚氧化酶抑制剂溶液捞出，用清水清洗去除表面残留的抑制剂，并沥干马铃薯薄片表面多余的水分，得到脱水后的马铃薯薄片；
    5)打浆：将步骤4)得到的脱水后的马铃薯薄片用打浆机打成马铃薯 浆；
    6)离心：将步骤5)得到的马铃薯浆进行离心过滤，得到马铃薯滤浆饼，收集滤液待进一步处理；
    7)滤液处理：采用逆渗透法收集步骤6)中所述滤液中包括蛋白质在内的营养物质，经收集得到的营养物质回添到所述的马铃薯滤浆饼中，混合均匀，得马铃薯湿生粉；
    8)干燥、细磨：对步骤7)得到的马铃薯湿生粉采用热风干燥工艺进行干燥，并进行细磨、过筛，得到所述的主食用马铃薯生粉。
  3. 如权利要求2所述的马铃薯制品的加工方法，其特征在于，所述加工方法还包括制粒过程，具体步骤为：
    所述的马铃薯生粉再通过造粒干燥处理，即得到颗粒型的主食用马铃薯生粉。
  4. 一种马铃薯制品的加工方法，其特征在于，该马铃薯制品为马铃薯原汁，包括如下步骤：
    1)去皮：将新鲜马铃薯洗涤、去皮，然后浸泡于多酚氧化酶抑制剂中待用；
    2)破碎：将马铃薯破碎成碎块或切成薄片；
    3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中8～15min；
    4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，然后沥干多余水分，用打浆机打成马铃薯生浆；
    5)杀菌：对马铃薯生浆进行紫外线杀菌；
    6)快速脱水：将马铃薯生浆离心脱水，得固体部分为马铃薯湿生粉，滤液为马铃薯原液；
    7)超滤：将原液进行超滤，得一次清汁和一次混汁；
    8)纳滤：将一次清汁进行纳滤，得二次清汁和二次混汁；
    9)反渗透：将二次清汁进行反渗透，得浓缩汁和马铃薯源纯化水；
    10)混合：将马铃薯二次混汁和马铃薯浓缩汁混合，获得马铃薯原汁。
  5. 一种马铃薯制品的加工方法，其特征在于，该马铃薯制品为马铃薯原汁饮料，在如权利要求4所述马铃薯原汁的加工方法后，进一步加入11)制成品：将马铃薯原汁进行标准化，调味，灌装，制成马铃薯原汁饮料。
  6. 一种马铃薯制品的加工方法，其特征在于，该马铃薯制品为马铃薯果汁饮料，包括如下步骤：
    1)去皮：将新鲜马铃薯洗涤、去皮，然后浸泡于多酚氧化酶抑制剂 中待用；
    2)破碎：将马铃薯破碎成的碎块或切成薄片；
    3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中8～15min；
    4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，然后沥干多余水分，用打浆机打成马铃薯生浆；
    5)杀菌：对马铃薯生浆进行紫外线杀菌；
    6)快速脱水：将马铃薯生浆离心脱水，得固体部分为马铃薯湿生粉，滤液为马铃薯原液；
    7)超滤：将原液进行超滤，得清汁和混汁；
    8)加热熟化：将清汁进行70-100℃加热，15-30分钟进行熟化；
    9)过滤：使用板框式硅藻土过滤机进行过滤，将熟化的清汁滤清；
    10)调配：将滤清的清汁进行标准化，调味后进行杀菌、灌装。
  7. 一种马铃薯制品的的加工方法，其特征在于，该马铃薯制品的为马铃薯源纯化水，包括如下步骤：
    1)去皮：将新鲜马铃薯洗涤、去皮，然后浸泡于多酚氧化酶抑制剂中待用；
    2)破碎：将马铃薯破碎成的碎块或切成薄片；
    3)护色：将马铃薯碎块浸泡于多酚氧化酶抑制剂中8～15min；
    4)打浆：将马铃薯碎块用清水洗涤以去除表面残留的多酚氧化酶抑制剂，然后沥干多余水分，用打浆机打成马铃薯生浆；
    5)杀菌：对马铃薯生浆进行紫外线杀菌；
    6)快速脱水：将马铃薯生浆离心脱水，得固体部分为马铃薯湿生粉，滤液为马铃薯原液；
    7)超滤：将原液进行超滤，得一次清汁和一次混汁；
    8)纳滤：将一次清汁进行纳滤，得二次清汁和二次混汁；
    9)反渗透：将二次清汁进行反渗透，得浓缩汁和马铃薯源纯化水。
  8. 如权利要求1-7任一项所述的马铃薯制品的加工方法，其特征在于，所述多酚氧化酶抑制剂由下列重量份物质配制而成：柠檬酸0.01～0.2份，抗坏血酸0.01～0.2份，羟基还原剂0.001～0.1份，水99.5～99.98份。
  9. 如权利要求8所述的马铃薯制品的加工方法，其特征在于，所述羟基还原剂为半胱氨酸、亚硫酸氢钠、焦亚硫酸钠中的一种或几种的混合物。
  10. 如权利要求4-7任一项所述的马铃薯制品的加工方法，其特征在于，所述碎块大小为3-5cm3，或所述薄片的厚度为3-5mm。
  11. 如权利要求4-7任一项所述的马铃薯制品的加工方法，其特征在于，所述紫外线杀菌使用的紫外线的波长为225nm-275nm。
  12. 如权利要求4-7任一项所述的马铃薯制品的加工方法，其特征在于，所述离心脱水转速为2000-5000r/min，离心15min。
  13. 如权利要求4-7任一项所述的马铃薯制品的加工方法，其特征在于，所述超滤使用50-100nm的陶瓷膜进行超滤。
  14. 如权利要求4、5、7任一项所述的马铃薯制品的加工方法，其特征在于，所述纳滤使用的纳滤膜的过滤精度为300-600道尔顿。
  15. 如权利要求6所述的马铃薯制品的加工方法，其特征在于，所述杀菌采用超高温瞬间杀菌，加热温度为130-150℃，灭菌时间5-20s。
  16. 一种主食用马铃薯生浆，其特征在于，所述主食用马铃薯生浆是通过权利要求1、8或9所述的马铃薯制品的加工方法制备得到的马铃薯生浆。
  17. 一种主食用马铃薯生粉，其特征在于，所述主食用马铃薯生粉是通过权利要求2、3、8或9所述的马铃薯制品的加工方法制备得到的马铃薯生粉。
  18. 一种马铃薯主食产品，其特征在于，由权利要求16所述的主食用马铃薯生浆或权利要求17所述的主食用马铃薯生粉制得。
  19. 一种使用权利要求4、8、9、10、11、12、13或14所述的马铃薯制品的加工方法制备的马铃薯原汁。
  20. 一种使用权利要求5、8、9、10、11、12、13或14所述的马铃薯制品的加工方法制备的马铃薯原汁饮料。
  21. 一种使用权利要求6、8、9、10、11、12、13或15所述的马铃薯制品的加工方法制备的马铃薯果汁饮料。
  22. 一种使用权利要求7、8、9、10、11、12、13或14所述的马铃薯制品的加工方法制备的马铃薯源纯化水。
PCT/CN2017/081039 2016-04-20 2017-04-19 马铃薯制品及其加工方法 WO2017181949A1 (zh)

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