CN104872577A - Processing method of refined potato powder - Google Patents
Processing method of refined potato powder Download PDFInfo
- Publication number
- CN104872577A CN104872577A CN201510219386.XA CN201510219386A CN104872577A CN 104872577 A CN104872577 A CN 104872577A CN 201510219386 A CN201510219386 A CN 201510219386A CN 104872577 A CN104872577 A CN 104872577A
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- potato
- potato powder
- powder
- class
- processing method
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 83
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 83
- 239000000843 powder Substances 0.000 title claims abstract description 53
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 21
- 230000008014 freezing Effects 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 238000009434 installation Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 244000205754 Colocasia esculenta Species 0.000 claims description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 3
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 230000036541 health Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000007885 magnetic separation Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 239000013543 active substance Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000011149 active material Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000004880 explosion Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CVOFKRWYWCSDMA-UHFFFAOYSA-N 2-chloro-n-(2,6-diethylphenyl)-n-(methoxymethyl)acetamide;2,6-dinitro-n,n-dipropyl-4-(trifluoromethyl)aniline Chemical compound CCC1=CC=CC(CC)=C1N(COC)C(=O)CCl.CCCN(CCC)C1=C([N+]([O-])=O)C=C(C(F)(F)F)C=C1[N+]([O-])=O CVOFKRWYWCSDMA-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000013590 bulk material Substances 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 210000001082 somatic cell Anatomy 0.000 description 1
- 238000004901 spalling Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of refined potato powder, and belongs to the technical field of preparation of a finished product. The processing method of the refined potato powder comprises the following steps sequentially: selecting materials, rinsing, peeling off, mechanically cutting, mechanically selecting, color-selecting, freezing and grinding, high-pressure sterilization, drying and packaging. The processing method of the refined potato powder disclosed by the invention has the advantage that the color, smell, taste as well as the nature of the active substances of a finished product can be kept unchanged.
Description
Technical field
The present invention relates to a kind of processing method of smart potato powder, belong to the preparing technical field of product.
Background technology
According to the applicant understood, there is following problem in existing potato powder processing:
1. under existing potato class normal temperature in toughness, be difficult to pulverize, can not keep the look of product, perfume (or spice),
The character of taste and active material is constant;
2. the bulk material mobility of potato powder made of existing potato class is bad, and size distribution is poor,
Ensure that the fine degree of product is wanting in;
3. existing potato class when ambient ground because of denaturalization phenomenon that heating, oxidation etc. cause;
4. can there are smell effusion, dust explosion, noise etc. when pulverizing in existing potato class;
5., there is the denaturalization phenomenon because heating, oxidation etc. cause in the sterilizing processing of existing potato class;
6. existing potato class is when adopting low temperature drying, and produce discontinuous, the cycle is long, produces effect
Rate is low.
Summary of the invention
The technical problem to be solved in the present invention is, not enough for prior art, proposes a kind of processing method of the smart potato powder keeping the character of the color of product and active material constant.
The present invention is the technical scheme solving the problems of the technologies described above proposition:
A processing method for smart potato powder, comprises the following steps:
(1) select materials: the potato class selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: potato class is placed on washing in cleaning apparatus, removes the impurities left in potato class;
(3) remove the peel: use potato class skinning machine to remove the peel the potato class after rinsing;
(4) machine is cut: by diced for potato class shape or strip;
(5) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen potato class, carries out magnetic separation simultaneously, removing metal object, powder and weeds;
(6) look choosing: remove the heterochromatic grain that preceding working procedure stays;
(7) Freezing smashing: the potato class after being selected by look is put into Freezing smashing device and carried out Freezing smashing, and cold-producing medium adopts liquid nitrogen, controls cryogenic temperature-100 DEG C, potato class is ground into potato powder;
(8) autoclaving: the potato powder after Freezing smashing is put into high-pressure installation and carries out autoclaving, keep the temperature in high-pressure installation to be 20 ~ 40 DEG C, the dwell time is 5 ~ 15min, and pressure is 300 ~ 500MPa;
(9) dry: collect the potato powder after autoclaving, and put into vacuum freeze dryer, control temperature is-80 DEG C, and vacuum is 133 × 10
-3mBar, drying time 2 ~ 4h, moisture≤7.0% in raw material;
(10) pack: by dried potato powder through carrying out packing, sealing after the assay was approved.
The present invention adopts the beneficial effect of technique scheme to be:
1) applicant's repetition test and further investigation, by adopting Freezing smashing and autoclaving, Freezing smashing not only can keep the character of the color of milling product and active material constant, and has incomparable advantage in the fine degree of guarantee product; Ultra high pressure treatment is a physical process substantially, adopts liquid medium process, have pressure uniform transmission, instantaneous, efficient, consume energy low, pollute few, to advantages such as the low molecular compounds such as vitamin, pigment and flavor substance have no significant effect;
2) by adopting Freezing smashing, controlling cryogenic temperature-100 DEG C, potato class is ground into potato powder, can utilize the black brittleness of material, namely material is with the reduction of temperature, and its hardness and fragility increase, and plasticity and toughness reduce, just can be pulverized by a very little power under sharp freezing state;
3) in potato class fast cooling process, the uneven contraction in inner each position can be caused and produce internal stress, under the effect of this stress, the inner weak part of potato class produces micro-crack and also causes the adhesion of interior tissue to reduce, and under outside low-force, thus just makes underbead crack expand rapidly and broken;
4) when potato class is freezing, moisture internally freezes from surface, and the obstruction that the freezing expansion of internal moisture is subject to outside frozen crust forms inside pressure, potato class loading is made to produce explosion, time freezing, the dissolved gas composition in potato liquid-like phase can expand hundreds of times, and spalling degree is higher, the loss of body fluid: temperature raises, the ice crystal freezed in potato class dissolves, and because potato class loading destroys, forms drop and flows out, concentrated and moisture evaporates: non-frozen fraction concentration increases, and the distillation of ice causes surface moisture to evaporate;
5) autoclaving is adopted, can non-covalent bond in the mycoprotein of destroy microorganisms, as hydrogen bond, disulfide bond and ionic bond etc., the higher structure of protein is destroyed, thus cause solidifying and the inactivation of enzyme of protein; Super-pressure also can cause somatic cells film rupture, makes endobacillary chemical constituent produce the various kinds of cell damages such as outflow; Can also affect copying of the inhereditary materials such as DNA, the result of these combined factors effects result in the death of microorganism, avoids the change of high temperature to the color of product and the character of active material.
The improvement of technique scheme is: be also provided with after described (10) step
Artificial selective examination: the requirement that the moisture content of potato powder, microorganism and client specify is tested;
Potato powder warehouse-in after selective examination is deposited: potato powder storage temperature≤12 DEG C, relative humidity≤70%, warehouse for finished product need clean, drying, health, directly not expose to sunlight, line identifier of going forward side by side.
The improvement of technique scheme is: described potato powder is sweet potato powder, sweet potato powder, dehydrated potato powder, yam flour, taro powder or tapioca starch.
Detailed description of the invention
Embodiment
The processing method of the smart potato powder of the present embodiment, comprises the following steps:
(1) select materials: the potato class selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: potato class is placed on washing in cleaning apparatus, removes the impurities left in potato class;
(3) remove the peel: use potato class skinning machine to remove the peel the potato class after rinsing;
(4) machine is cut: by diced for potato class shape or strip;
(5) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen potato class, carries out magnetic separation simultaneously, removing metal object, powder and weeds;
(6) look choosing: remove the heterochromatic grain that preceding working procedure stays;
(7) Freezing smashing: the potato class after being selected by look is put into Freezing smashing device and carried out Freezing smashing, and cold-producing medium adopts liquid nitrogen, controls cryogenic temperature-100 DEG C, potato class is ground into potato powder;
Freezing smashing device is generally made up of refrigerant supplying device (liquid nitrogen case), bin stock precooling cylinder, raw material household freezer, spiral propeller, Lowtemperaturepulverizer, product-collecting device (cyclone separator), heat recovering device etc.Pulverizer comprises beater grinder, dish hits formula pulverizer or roller tooth pulverizer (roller mill) etc.
(8) autoclaving: the potato powder after Freezing smashing is put into high-pressure installation and carries out autoclaving, keep the temperature in high-pressure installation to be 20 ~ 40 DEG C, the dwell time is 5 ~ 15min, and pressure is 300 ~ 500MPa;
(9) dry: collect the potato powder after autoclaving, and put into vacuum freeze dryer, control temperature is-80 DEG C, and vacuum is 133 × 10
-3mBar, drying time 2 ~ 4h, moisture≤7.0% in raw material;
(10) pack: by dried potato powder through carrying out packing, sealing after the assay was approved.
Also be provided with after (10) step of the present embodiment
Artificial selective examination: the requirement that the moisture content of potato powder, microorganism and client specify is tested;
Potato powder warehouse-in after selective examination is deposited: potato powder storage temperature≤12 DEG C, relative humidity≤70%, warehouse for finished product need clean, drying, health, directly not expose to sunlight, line identifier of going forward side by side.
The potato powder of the present embodiment is sweet potato powder, sweet potato powder, dehydrated potato powder, yam flour, taro powder or tapioca starch.
Of the present inventionly be not limited to above-described embodiment.All employings are equal to the technical scheme of replacing and being formed, and all drop on the protection domain of application claims.
Claims (3)
1. a processing method for smart potato powder, is characterized in that comprising the following steps:
(1) select materials: the potato class selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: potato class is placed on washing in cleaning apparatus, removes the impurities left in potato class;
(3) remove the peel: use potato class skinning machine to remove the peel the potato class after rinsing;
(4) machine is cut: by diced for potato class shape or strip;
(5) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen potato class, carries out magnetic separation simultaneously, removing metal object, powder and weeds;
(6) look choosing: remove the heterochromatic grain that preceding working procedure stays;
(7) Freezing smashing: the potato class after being selected by look is put into Freezing smashing device and carried out Freezing smashing, and cold-producing medium adopts liquid nitrogen, controls cryogenic temperature-100 DEG C, potato class is ground into potato powder;
(8) autoclaving: the potato powder after Freezing smashing is put into high-pressure installation and carries out autoclaving, keep the temperature in high-pressure installation to be 20 ~ 40 DEG C, the dwell time is 5 ~ 15min, and pressure is 300 ~ 500MPa;
(9) dry: collect the potato powder after autoclaving, and put into vacuum freeze dryer, control temperature is-80 DEG C, and vacuum is 133 × 10
-3mBar, drying time 2 ~ 4h, moisture≤7.0% in raw material;
(10) pack: by dried potato powder through carrying out packing, sealing after the assay was approved.
2. the processing method of smart potato powder as claimed in claim 1, is characterized in that: be also provided with after described (10) step
Artificial selective examination: the requirement that the moisture content of potato powder, microorganism and client specify is tested;
Potato powder warehouse-in after selective examination is deposited: potato powder storage temperature≤12 DEG C, relative humidity≤70%, warehouse for finished product need clean, drying, health, directly not expose to sunlight, line identifier of going forward side by side.
3. the processing method of smart potato powder as claimed in claim 1, is characterized in that: described potato powder is sweet potato powder, sweet potato powder, dehydrated potato powder, yam flour, taro powder or tapioca starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510219386.XA CN104872577A (en) | 2015-05-04 | 2015-05-04 | Processing method of refined potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510219386.XA CN104872577A (en) | 2015-05-04 | 2015-05-04 | Processing method of refined potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104872577A true CN104872577A (en) | 2015-09-02 |
Family
ID=53940476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510219386.XA Pending CN104872577A (en) | 2015-05-04 | 2015-05-04 | Processing method of refined potato powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104872577A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581222A (en) * | 2015-12-18 | 2016-05-18 | 湖北工业大学 | Making method of non-thermal physical freshness-retaining whole sweet potato powder |
| CN106263016A (en) * | 2016-10-13 | 2017-01-04 | 河南中烟工业有限责任公司 | Roast sweet potato perfumed granules and preparation method thereof and composite tip stick |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4426398A (en) * | 1980-12-25 | 1984-01-17 | Iwatani Sangyo Kabushiki Kaisha | Food product having a main component comprising powder made from soft shell turtles and the method of manufacture therefor |
| CN101209071A (en) * | 2006-12-25 | 2008-07-02 | 邓洁 | Milk containing fresh sea cucumber (sea cucumber polypeptide, sea cucumber polysaccharide) processed by low temperature ultra-high pressure freeze-drying micropowder technique and preparation method t |
| CN104222441A (en) * | 2014-10-13 | 2014-12-24 | 陕西大统永寿生态开发有限公司 | Angelica keiskei compound teabag and preparation method thereof |
-
2015
- 2015-05-04 CN CN201510219386.XA patent/CN104872577A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4426398A (en) * | 1980-12-25 | 1984-01-17 | Iwatani Sangyo Kabushiki Kaisha | Food product having a main component comprising powder made from soft shell turtles and the method of manufacture therefor |
| CN101209071A (en) * | 2006-12-25 | 2008-07-02 | 邓洁 | Milk containing fresh sea cucumber (sea cucumber polypeptide, sea cucumber polysaccharide) processed by low temperature ultra-high pressure freeze-drying micropowder technique and preparation method t |
| CN104222441A (en) * | 2014-10-13 | 2014-12-24 | 陕西大统永寿生态开发有限公司 | Angelica keiskei compound teabag and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 谢岩黎，等: "《现代食品工程技术》", 31 May 2011, 郑州大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581222A (en) * | 2015-12-18 | 2016-05-18 | 湖北工业大学 | Making method of non-thermal physical freshness-retaining whole sweet potato powder |
| CN106263016A (en) * | 2016-10-13 | 2017-01-04 | 河南中烟工业有限责任公司 | Roast sweet potato perfumed granules and preparation method thereof and composite tip stick |
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Application publication date: 20150902 |