CN106666555A - Production technology of flavoring quick-dissolving potato particle whole flour - Google Patents
Production technology of flavoring quick-dissolving potato particle whole flour Download PDFInfo
- Publication number
- CN106666555A CN106666555A CN201611231809.0A CN201611231809A CN106666555A CN 106666555 A CN106666555 A CN 106666555A CN 201611231809 A CN201611231809 A CN 201611231809A CN 106666555 A CN106666555 A CN 106666555A
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- China
- Prior art keywords
- production technology
- potato
- temperature
- full powder
- potato granule
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 46
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000002245 particle Substances 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 56
- 238000001035 drying Methods 0.000 claims abstract description 14
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- 230000035764 nutrition Effects 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000000926 separation method Methods 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000012360 testing method Methods 0.000 claims abstract description 5
- 238000010538 cationic polymerization reaction Methods 0.000 claims abstract description 4
- 239000000178 monomer Substances 0.000 claims abstract description 4
- 238000010526 radical polymerization reaction Methods 0.000 claims abstract description 4
- 238000005070 sampling Methods 0.000 claims abstract description 4
- 239000008187 granular material Substances 0.000 claims description 35
- 230000005070 ripening Effects 0.000 claims description 6
- 239000002562 thickening agent Substances 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 239000005862 Whey Substances 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000009826 distribution Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 17
- 229920002472 Starch Polymers 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 239000008107 starch Substances 0.000 description 9
- 230000000050 nutritive effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 230000009466 transformation Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 238000005276 aerator Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000009686 powder production technique Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a production technology of flavoring quick-dissolving potato particle whole flour. The production technology has the advantages that the uniformity of mouth feel of the finished flavoring quick-dissolving potato particle whole flour is improved, and the nutrition value of the finished flavoring quick-dissolving potato particle whole flour is completely stored. The production technology comprises the following steps of A, cleaning fresh potato, peeling, steaming, and crushing, so as to obtain cooked potato paste; B, stirring the cooked potato paste obtained in step A into mashed potato, controlling by molecular weight distribution in the mashed potato forming process, and sampling and testing the monomer concentrations of free radical polymerization and cation polymerization to control molecule weight, so as to enable the mashed potato to form a cell separation state; C, drying the mashed potato obtained in step B, and crushing into 110 to 130-mesh fine powder particles by a crushing machine at the crushing temperature of 0 to 2 DEG C; D, adding a preset ratio of nutrient additive into the fine powder particles obtained in step C, and mixing at the temperature of 0 to 2 DEG C.
Description
Technical field
The present invention relates to food production processing technique field, and in particular to a kind of flavoured instant potato granule full powder production
Technique.
Background technology
Flavoured instant potato granule full powder is the product of Rhizoma Solani tuber osi deep processing.At present, in the U.S. and Denmark, flavoured instant
Potato granule full powder production technology is generally comprised：Fresh potato --- --- --- --- smash --- for decortication for cleaning by steaming and decocting
--- drying --- into powder --- mixotrophism dose these steps into mud.In into mud step, typically beaten by blender
Starch into mud, according to free starch rate 1.5%~2% standard control, and free starch rate one be detection time-consuming, it is difficult to stir
Degree synchronization is mixed, two is that the factors such as free starch rate can be accumulated due to the Rhizoma Solani tuber osi average block caulome of every batch, eye is how many affect,
Contained free starch average content has bigger difference, therefore simple test by free starch rate is difficult to keep instant Rhizoma Solani tuber osi
The consistent mouthfeel of the full powder finished product of grain.120 mesh are ground into generally by common grinder during into powder step, due to common grinder
The too high high temperature higher than 140 degree can be produced in crushing process, flavoured instant potato granule full powder finished product can be made at high temperature
Lose a part of nutrition.And in mixotrophism dose, typically mixed using high speed powder mixer, here is mixed at a high speed
During conjunction, too high high temperature can be also produced, so as to damage nutritional labeling again.
The content of the invention
The purpose of the present invention is to propose to a kind of concordance that can improve instant potato granule full powder finished product mouthfeel, and more
Completely preserve the flavoured instant potato granule full powder production technology of the nutritive value of instant potato granule full powder finished product.
According to the flavoured instant potato granule full powder production technology that the present invention is provided, comprise the following steps：
A, by fresh potato through cleaning, decortication, steaming and decocting, breaking up step, obtain the Rhizoma Solani tuber osi thickener of ripening；
B, the Rhizoma Solani tuber osi thickener of the ripening for obtaining step A stir into mud by blender, use during into mud and divide
Son amount distributed controll, by sampling test radical polymerization and the monomer concentration of cationic polymerization, to control molecular weight, makes Ma Ling
Mashed potatoes are starched to form each cell separation state；
After C, the Rhizoma Solani tuber osi mud for obtaining step B drying, it is ground into by crushing the pulverizer that temperature is 0 DEG C~2 DEG C
The young powder particles of 110~130 mesh；
D, the young powder particles for obtaining step C add the nutrition dose of preset ratio, enter in the environment of 0 DEG C~2 DEG C
Row mixing, obtains instant potato granule full powder finished product.
The flavoured instant potato granule full powder production technology of the present invention, into during mud by molecular weight distribution control, can be with
Rhizoma Solani tuber osi mud is set to form each cell separation state, so as to keep the concordance of instant potato granule full powder finished product, and
Can be easier to mix with nutrition dose after powder is dried into, it is ensured that the quality of instant potato granule full powder finished product；Cheng Fen
The process of process and mixotrophism dose controls low temperature environment of the temperature at 0 DEG C~2 DEG C, can greatly preserve speed
The nutritive value of molten potato granule full powder finished product, prevents nutrient loss；And 0 DEG C~2 DEG C of low temperature environment can be with profit
Increase the phenomenon of sugar with Rhizoma Solani tuber osi low temperature, make the Starch Conversion in Rhizoma Solani tuber osi be a small amount of sugar composition, go after water, to make by drying
Instant potato granule full powder finished product has the sucrose of Natural Transformation, increases the local flavor of instant potato granule full powder finished product.
Preferably, the crushing temperature of the step C is 1 DEG C, and the hybird environment temperature of the D steps is 1 DEG C.Preferable temperature
For 1 DEG C, the moisture of remaining forms ice crystal when drying course can be prevented not complete enough, so as to affect to crush quality and mixing matter
Amount, and then ensure instant potato granule full powder end product quality.
Further, the drying course of the step C adopts roller drier.Roller drier is used as prior art middling speed
Drying plant faster is spent, the time of drying can be as far as possible reduced, so as to subtract oligotrophic loss as far as possible.
Further, the mixed process of the D steps adopts low-temperature mixed machine.It is overheated not produced using low-temperature mixed machine,
And will not be complete to the characteristics of granule materials not conquassation, can as far as possible preserve the integrity and instant potato granular of nutrition
The granular size concordance of powder, to ensure the mouthfeel of instant potato granule full powder.
Specifically, the nourishing additive agent is one or more in lecithin, soybean protein powder, whey powder.
The present invention flavoured instant potato granule full powder production technology compared with prior art, with advantages below：
1st, each cell separation state is formed into during mud by molecular weight distribution control, mashed potato can starch, so as to
The concordance of instant potato granule full powder finished product is kept, and can be easier after powder is dried into mixed with nutrition dose
Close, it is ensured that the quality of instant potato granule full powder finished product；
2nd, the process into powder process and mixotrophism dose controls low temperature environment of the temperature at 1 DEG C, can more great Cheng
The nutritive value of the instant potato granule full powder finished product of preservation of degree, prevents nutrient loss；
3rd, increase the phenomenon of sugar using Rhizoma Solani tuber osi low temperature, make the Starch Conversion in Rhizoma Solani tuber osi be a small amount of sugar composition, pass through
Drying is gone after water, makes instant potato granule full powder finished product have the sucrose of Natural Transformation, increases instant potato granule full powder
The local flavor of finished product；
4th, drying course adopts roller drier, can as far as possible reduce the time of drying, so as to reduce nutrition as far as possible
Loss；
5th, mixotrophism dose process adopts low-temperature mixed machine, can as far as possible preserve the integrity and speed of nutrition
The granular size concordance of molten potato granule full powder, to ensure the mouthfeel of instant potato granule full powder.
Specific embodiment
The flavoured instant potato granule full powder production technology of the present invention, comprises the following steps：
A, by fresh potato through cleaning, decortication, steaming and decocting, breaking up step, obtain the Rhizoma Solani tuber osi thickener of ripening；Wherein,
Cleaning step is cleaned by the way of aerator and water under high pressure are combined；Decortication step adopts steam peeling method, root in exfoliating process
It is how many according to the eye of every batch Rhizoma Solani tuber osi and epidermal thickness is adjusted and removes the peel air pressure and time；Steaming and decocting step is then less than with temperature
100 DEG C are advisable；
B, the Rhizoma Solani tuber osi thickener of the ripening for obtaining step A stir into mud by blender, use during into mud and divide
Son amount distributed controll, by sampling test radical polymerization and the monomer concentration of cationic polymerization, to control molecular weight, makes Ma Ling
Mashed potatoes are starched to form each cell separation state；
C, the Rhizoma Solani tuber osi mud for obtaining step B are dried by roller drier, are 1 DEG C by crushing temperature after drying
Pulverizer be ground into the young powder particles of 110~120 mesh；
D, the young powder particles for obtaining step C add the nutrition dose of preset ratio, and nutrition dose is lecithin, big
Soybean protein powder and whey powder, young powder particles put into simultaneously low-temperature mixed machine with nutrition dose, and carry out in the environment of 1 DEG C
Mixing, obtains instant potato granule full powder finished product.
Above content is to combine specific preferred implementation further description made for the present invention, it is impossible to assert
The present invention be embodied as be confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of without departing from present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention's
Protection domain.
Claims (5)
1. a kind of flavoured instant potato granule full powder production technology, it is characterised in that comprise the following steps：
A, by fresh potato through cleaning, decortication, steaming and decocting, breaking up step, obtain the Rhizoma Solani tuber osi thickener of ripening；
B, the Rhizoma Solani tuber osi thickener of the ripening for obtaining step A stir into mud by blender, and molecular weight is used during into mud
Distributed controll, by sampling test radical polymerization and the monomer concentration of cationic polymerization, to control molecular weight, makes mashed potato
Slurry forms each cell separation state；
After C, the Rhizoma Solani tuber osi mud for obtaining step B drying, by crush temperature be 0 DEG C~2 DEG C of pulverizer be ground into 110~
The young powder particles of 130 mesh；
D, the young powder particles for obtaining step C add the nutrition dose of preset ratio, are mixed in the environment of 0 DEG C~2 DEG C
Close, obtain instant potato granule full powder finished product.
2. flavoured instant potato granule full powder production technology according to claim 1, it is characterised in that the step C
Crushing temperature be 1 DEG C, the hybird environment temperature of the D steps is 1 DEG C.
3. flavoured instant potato granule full powder production technology according to claim 1 and 2, it is characterised in that the C steps
Rapid drying course adopts roller drier.
4. flavoured instant potato granule full powder production technology according to claim 3, it is characterised in that the D steps
Mixed process adopt low-temperature mixed machine.
5. flavoured instant potato granule full powder production technology according to claim 3, it is characterised in that the nutrition adds
Plus agent is one or more in lecithin, soybean protein powder, whey powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611231809.0A CN106666555A (en) | 2016-12-28 | 2016-12-28 | Production technology of flavoring quick-dissolving potato particle whole flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611231809.0A CN106666555A (en) | 2016-12-28 | 2016-12-28 | Production technology of flavoring quick-dissolving potato particle whole flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666555A true CN106666555A (en) | 2017-05-17 |
Family
ID=58872979
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611231809.0A Pending CN106666555A (en) | 2016-12-28 | 2016-12-28 | Production technology of flavoring quick-dissolving potato particle whole flour |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244471A (en) * | 2018-01-16 | 2018-07-06 | 西昌学院 | Potato rice paste and its processing method |
| CN111067055A (en) * | 2019-12-26 | 2020-04-28 | 武汉轻工大学 | Instant kudzu root whole powder and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070087109A1 (en) * | 2005-10-17 | 2007-04-19 | Johnson Carl M | Protein enriched mashed potato product and process |
| CN103876073A (en) * | 2014-04-10 | 2014-06-25 | 中国包装和食品机械有限公司 | Preparation technology of potato whole powder |
-
2016
- 2016-12-28 CN CN201611231809.0A patent/CN106666555A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070087109A1 (en) * | 2005-10-17 | 2007-04-19 | Johnson Carl M | Protein enriched mashed potato product and process |
| CN103876073A (en) * | 2014-04-10 | 2014-06-25 | 中国包装和食品机械有限公司 | Preparation technology of potato whole powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244471A (en) * | 2018-01-16 | 2018-07-06 | 西昌学院 | Potato rice paste and its processing method |
| CN111067055A (en) * | 2019-12-26 | 2020-04-28 | 武汉轻工大学 | Instant kudzu root whole powder and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170517 |
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| RJ01 | Rejection of invention patent application after publication |