CN106666289B - A kind of potato fruit juice beverage and preparation method thereof - Google Patents

Abstract

The invention provides a potato juice drink and a preparation method thereof. The potato juice drink is obtained by peeling, crushing, color protection, beating, sterilizing, rapid dehydration, ultrafiltration, heating and ripening, filtering and blending of potatoes. The method further processes the water discharged from the potatoes into edible potato juice while producing potato starch and starch, which solves the problem of excessive wastewater discharge in the field of potato starch production and pollutes the environment. At the same time, potato juice is also a new drink. Can increase economic benefits.

Description

A kind of potato juice beverage and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and relates to a potato processing technology, in particular to a potato juice material and a preparation method thereof.

Background technique

Potato (scientific name: Solanum tuberosum, English: potato), Solanaceae Solanum, an annual herb plant, also known as ground egg, potato, potato, yam egg, sweet potato, potato, steamed egg, etc. Among the ingredients of potatoes, starch is 9-20%, protein is 1.5-2.3%, fat is 0.1-1.1%, crude fiber is 0.6-0.8%, and the rest is water. Because potatoes have good nutritional value and economic value, they are widely used in food industry, starch industry, feed industry and pharmaceutical industry. At present, my country's potato planting area and total output have jumped to the first place in the world, and its consumption is also one of the fastest growing countries in the world. Although my country has become a big potato production and consumption country, the whole industry is still in a relatively extensive stage from planting by farmers to processing by enterprises, unable to meet the growing market demand. According to the statistics of the Food and Agriculture Organization of the United Nations (FAO), China's total potato production ranks first in the world, accounting for 21% of the world's total production. But only 14% is used for crude starch and vermicelli processing in my country's total potato output, and all the other are only used as fresh food and feed, until just a few small-scale food processing factories produce potato chips until recent years. About 80% of the potatoes produced in developed countries in Europe and America are used for processing.

Potato starch and modified starch are important varieties of potato deep processing and are widely used. Potato starch and its derivatives are used as additives, enhancers, and binders in many fields such as textiles, papermaking, chemicals, and building materials due to their unique characteristics; in medicine, potatoes can produce yeast, various enzymes, Vitamins, artificial blood, etc.; At present, various countries have developed hundreds of nutritious and delicious foods made of potato starch and other grains. According to calculations, the value-added of potato starch into lactic acid can be increased by 3 times; the value of production of superabsorbent resin can be increased by 8 times; the value of production of cyclodextrin can be increased by 20 times; the value of production of bio-glue can be increased by more than 60 times. It can be seen that potato starch has very high development value and broad market prospect.

Since the potato production areas are mainly concentrated in the "Three Norths" (Northeast, Northwest, and North China), the economy is relatively underdeveloped, and the economic efficiency of direct transportation of fresh potatoes is low because 80-90% of the potatoes are water, while the dried potatoes after deep processing Products, such as potato starch, remove the water in them, and the transportation efficiency is significantly increased. Therefore, direct processing of potato products in potato producing areas can not only shorten the transportation distance, but also help local growers get rid of poverty and increase their income, which has good economic and social benefits.

However, potato starch discharge water is the waste liquid produced in the production process of starch produced from potatoes, generally also called potato starch wastewater, which is highly polluted wastewater, and the COD content can reach more than 10,000mg/L. It is directly discharged without treatment. It will cause the lack of oxygen in the environmental water body, suffocate and kill aquatic organisms, and bring great harm to the environment. At present, the wastewater treatment level of potato starch enterprises is generally backward, and the environmental pollution is serious, resulting in the lack of oxygen in the environmental water body, and the death of aquatic organisms by suffocation. In recent years, with the shortage of water resources and the increasingly serious problem of water pollution and the rapid increase in water demand, the domestic research on the treatment and comprehensive utilization of wastewater produced in the potato production process has gradually become the focus of scientific research institutions and enterprises. Follow hot spots.

At present, domestic potato starch wastewater treatment methods are shown by data: chemical flocculation, biological treatment and other methods. Flocculation and sedimentation are widely used as a low-cost water treatment method. The quality of its 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. Although flocculation and sedimentation are used to treat wastewater, although the organic matter has a certain removal effect, the treated wastewater still cannot be discharged up to the standard. In addition to cost and other reasons, there is no potato starch production enterprise that uses coagulation to treat wastewater. Biological treatment methods There are many studies on the biological treatment of starch wastewater in China, but there are not many research data on the biological treatment of potato starch wastewater. Most of the domestic potato starch production enterprises are concentrated in the "Three Norths" region. The production season is from September to November, when the temperature is low and freezing. Especially in October to November, the low temperature is between -5 and 15°C, and the biological treatment process, whether it is anaerobic or aerobic, requires a working temperature of about 25°C, and some anaerobic treatment processes require water temperature Control it at around 35°C, otherwise the treatment effect will be blocked. Therefore, although some people conduct research on the biological treatment of potato starch wastewater, there are no actual application examples in enterprises, and the normal operation of the sewage treatment project cannot be guaranteed even if it is completed.

In addition, some studies have used membrane method or coagulation sedimentation method to recover protein in potato starch waste liquid, and found that the retention rate of ultrafiltration membrane to protein in potato starch production wastewater is greater than 90%, and the removal rate of COD is greater than 50%. The protein in the waste liquid can be extracted as feed protein. However, the use of membrane separation technology to recover protein from potato starch wastewater has low equipment operating costs, simple operation, and more thorough recovery of protein, but the one-time investment in equipment is large, and ordinary enterprises cannot afford it. Methods such as coagulation and precipitation have high operating costs, low protein extraction rate, and poor extraction quality, so it is difficult to popularize and apply them.

China currently imports about 400,000 tons of potato starch, and its development prospects are very broad. However, the pollution of wastewater is quite serious, which is the main difficulty that perplexes the development of potato starch production. Since no other additives are added in the production of potato starch, it can be considered theoretically that the substance contained in the wastewater is the substance of the potato itself, which is non-toxic and harmless.

Because the treatment of potato starch wastewater is very difficult, there are almost no enterprises that actually realize the treatment of potato starch wastewater. Realizing the effective and comprehensive utilization of potato starch wastewater has become a major problem restricting the deep processing of potato starch in my country.

Contents of the invention

In order to solve the above problems, the purpose of the present invention is to provide a kind of preparation method of potato fruit juice drink, and this method also makes the protein and other nutritive components in the starch raffinate into products with economic value when producing potato starch, solves the problem of The excessive discharge of potato starch wastewater has been eliminated, making the potato starch deep processing industry truly a high value-added, green and environmentally friendly industry.

Another object of the present invention is to provide a kind of potato juice drink prepared by the above method.

In order to achieve the above object, the invention provides a kind of preparation method of potato fruit juice beverage, comprises the steps:

1) Peeling: washing and peeling fresh potatoes, then soaking them in polyphenol oxidase inhibitors for later use;

In this step, the polyphenol oxidase inhibitor is used to prevent the browning and discoloration of the potato surface and affect the product quality.

2) Crushing: breaking potatoes into pieces or cutting them into thin slices;

Potatoes can be broken into desired sizes using a potato crusher or potato slicer.

3) Color protection: Soak potato pieces in polyphenol oxidase inhibitor for 8-15 minutes;

After soaking, the polyphenol oxidase inhibitor enters the inside of the potato and inhibits the browning of the potato.

4) Beating: washing the potato pieces with clear water to remove the residual polyphenol oxidase inhibitor on the surface, then draining the excess water, and beating the potato into a raw potato pulp with a beater;

5) Sterilization: UV sterilizing the raw potato pulp;

The raw potato pulp is sterilized by an ultraviolet sterilizer. When the liquid passes through the ultraviolet sterilizer, it is irradiated with ultraviolet light to kill the bacteria in the liquid.

6) Rapid dehydration: Centrifuge and dehydrate the raw potato pulp to obtain a solid portion of wet potato flour, and the filtrate is a potato stock solution;

The potato stock solution is equivalent to the discharged waste water in the field of potato starch deep processing, and its direct discharge will bring pollution to the environment, but in the present invention, the potato stock solution has the value of further deep processing.

7) ultrafiltration: the stock solution is subjected to ultrafiltration to obtain clear juice and mixed juice;

The mixed juice contains components with a molecular weight greater than 10,000, mainly proteins with a large molecular weight. This part of the protein can be used to extract protein products from potatoes to obtain economic benefits. The clear juice mainly contains proteins with a molecular weight of less than 10,000, pectin, and water-soluble fiber. Vitamins, water-soluble vitamins, minerals, chlorophyll, anthocyanins, etc.

8) Heat aging: heat the clear juice at 70-100°C for 15-30 minutes for aging;

9) Filtration: use a plate-and-frame diatomite filter to filter the mature clear juice;

Using a plate and frame diatomite filter, the filtration accuracy can reach 1-3 microns, which is used to filter out the flocculent protein formed by protein denaturation after heating.

10) Blending: standardize the filtered clear juice, sterilize and fill after seasoning.

Among them, the potato juice contains active substances such as protein and water-soluble vitamins with a molecular weight of less than 10,000. After heating, the protein, some pectin and other macromolecular substances are denatured and precipitated, leaving some small molecular substances and soluble sugars, cellulose, etc. .

No other foreign chemicals are added in the production, and the ingredients of the produced potato juice all come from potato ingredients.

In order to be suitable for drinking, it is necessary to standardize the potato juice. Since the concentration and color of each batch of juice are different, standardization is to unify the concentration, color, etc. of different batches of juice through deployment. . The seasoning ingredients are mainly flavors, spices, etc., which can be adjusted into different tastes to suit different consumers.

Furthermore, the polyphenol oxidase inhibitor is prepared from the following substances in 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 hydroxyl reducing agent, and 99.5-99.98 parts of water.

The content of phenolic substances in potatoes is relatively high. Peeling or slicing potatoes destroys the plasma membrane structure, making the phenolic substances present in the tissue cell vacuoles and the polyphenol oxidase present in the plastid or cytoplasm ( PPO) is easily oxidized to quinones under aerobic conditions, and quinones are then dehydrated and polymerized to form dark brown substances such as black-like substances, which cause browning reactions and affect product quality. Therefore, it is very important to effectively control the occurrence of polyphenol oxidase (PPO) and polymerization to inhibit the occurrence of browning. The browning process can be effectively inhibited by using the above-mentioned polyphenol oxidase inhibitor.

Preferably, the hydroxyl reducing agent is one or a mixture of cysteine, sodium bisulfite and sodium metabisulfite.

Preferably, the size of the pieces is 3-5 cm ³ , or the thickness of the flakes is 3-5 mm.

Potato crushing to the above size allows the rapid penetration of polyphenol oxidase inhibitors and inhibits browning.

Preferably, the ultraviolet rays used for the ultraviolet sterilization have a wavelength of 225nm-275nm.

The centrifugal dehydration speed is 2000-5000r/min, centrifuged for 15min.

Furthermore, the ultrafiltration uses a 50-100 nm ceramic membrane for ultrafiltration.

The 50-100nm ceramic membrane can separate proteins, pectin and cellulose over 10,000 Daltons.

The sterilization adopts ultra-high temperature instant sterilization, the heating temperature is 130-150°C, and the sterilization time is 5-20s.

The present invention also provides the potato juice drink prepared by the above method.

Because the starch components that provide heat are removed from the potato juice, and the fat content of the potato itself is very low, and no foreign substances are added during the whole preparation process, the potato juice is completely composed of the potato itself, which is safe to eat and can be a low-fat food. High-quality drinks with high calories meet the pursuit of beauty and health in modern society.

Production enterprises have to invest a lot of money to reduce the COD in the water to meet the emission standards in the treatment of the existing potato starch production. Nutritious water pollutes the land and rivers, bringing disasters to the ecological environment, and using the technical solution of the present invention can not only eliminate the investment in treating the discharged water, but also recover products with nutritional value from it, create new value, and provide benefits for enterprises. Disposal of potato starch effluent provides power, and at the same time greatly improves the economic benefits of the potato deep processing industry.

The beneficial effects of the present invention are:

The invention provides a method for preparing potato juice. On the one hand, potato starch or raw powder can be separated during the whole processing process; The components in the potato starch waste liquid are effectively separated, the macromolecular protein and other components have their own economic value, and the effective components in the potato are fully utilized to solve the problem of potato wastewater discharge pollution, increase economic benefits, and be green and environmentally friendly.

Description of drawings

Fig. 1 is the preparation flowchart of the potato juice provided by the present invention.

Detailed ways

The technical scheme of the present invention is described below with specific embodiment, as shown in Figure 1:

Example 1

1) Peeling: After washing and peeling the fresh potatoes, weigh 100 kg and soak them in polyphenol oxidase inhibitors for later use;

In the present embodiment, select the Xiabodi variety potato as raw material, select the potato without germination or greening, and no insect damage, and use manual peeling or mechanical peeling when peeling. In the present embodiment, use a cleaning and peeling machine to peel to increase Efficiency, when soaking, the liquid dosage of polyphenol oxidase inhibitor should not exceed the potato.

The composition of the polyphenol oxidase inhibitor is: 0.2 parts of citric acid, 0.2 parts of ascorbic acid, 0.1 parts of a hydroxyl reducing agent (cysteine), and 99.5 parts of water. The same formula solution is also used for soaking in the color protection step.

2) Broken: Potatoes are broken into fragments ^of about 4cm3 using a potato crusher;

3) Color protection: Soak potato pieces in polyphenol oxidase inhibitor for 8 minutes;

4) Beating: washing the potato pieces with clear water to remove the residual polyphenol oxidase inhibitor on the surface, draining the excess water, and beating the potato into a raw potato pulp with a beater;

5) Sterilization: Ultraviolet sterilization is performed on the raw potato pulp, and the ultraviolet wavelength is 253nm;

6) Rapid dehydration: centrifuge the raw potato pulp at 2000r/min for 15min to obtain 30kg of wet potato flour as a solid part, and 70kg of potato stock solution as the filtrate;

7) ultrafiltration: the stock solution is subjected to ultrafiltration to obtain 55kg of clear juice and 15kg of mixed juice;

Ultrafiltration uses a 50nm ceramic membrane.

8) Heat aging: heat the clear juice at 90°C for 15 minutes for aging;

9) Filtration: use a plate-and-frame diatomite filter to filter the mature clear juice;

10) Blending: standardize the filtered clear juice, sterilize and fill after seasoning.

Nutrient composition calculation in the obtained potato juice is shown in Table 1:

Table 1 Nutrient composition in Xiabodi potato juice

Element potato juice Niacin (mg/100g) 0.20 Vitamin B1 (mg/100g) 0.27 Vitamin B2 (mg/100g) 0.007 Potassium (mg/100L) 130 Calcium (mg/100L) 56 Sodium (mg/100L) 47 Magnesium (mg/100L) 208 Iron (mg/100L) 3.19 Zinc (mg/100L) 0.72 Manganese (mg/100L) 1.11

Example 2

1) Peeling: After washing and peeling the fresh potatoes, weigh 100 kg and soak them in polyphenol oxidase inhibitors for later use;

Select Qingshu No. 2 potatoes as raw materials in this embodiment, select potatoes without germination or greening, and no pests, and use manual peeling or mechanical peeling when peeling. In this embodiment, use a cleaning and peeling machine to peel to increase Efficiency, when soaking, the liquid dosage of polyphenol oxidase inhibitor can be no more than no more than no potatoes.

The composition of the polyphenol oxidase inhibitor is: 0.01 part of citric acid, 0.01 part of ascorbic acid, 0.05 part of a hydroxyl reducing agent (sodium bisulfite), and 99.93 parts of water. The same formula solution is also used for soaking in the color protection step.

2) Broken: the potato is broken into fragments of about ^5cm3 ;

3) Color protection: Soak potato pieces in polyphenol oxidase inhibitor for 15 minutes;

4) Beating: washing the potato pieces with clear water to remove the residual polyphenol oxidase inhibitor on the surface, draining the excess water, and beating the potato into raw potato pulp with a beater;

5) Sterilization: Ultraviolet sterilization is performed on the raw potato pulp, and the ultraviolet wavelength is 275nm;

6) Rapid dehydration: Centrifuge the raw potato pulp at 5000 r/min for 15 minutes to obtain 28 kg of wet potato flour as a solid part, and 72 kg of potato stock solution as the filtrate;

7) Ultrafiltration: Ultrafiltration is carried out on the stock solution to obtain 57 kg of clear juice and 15 kg of mixed juice;

Ultrafiltration uses a 50nm ceramic membrane.

8) Heat aging: heat the clear juice at 70°C for 30 minutes for aging;

9) Filtration: use a plate-and-frame diatomite filter to filter the mature clear juice;

10) Blending: standardize the filtered clear juice, sterilize and fill after seasoning.

Nutrient composition calculation in the obtained potato juice is shown in Table 2:

Table 2 Nutrients in No. 2 potato juice of Qingshu

Element potato juice Niacin (mg/100g) 0.13 Vitamin B1 (mg/100g) 0.20 Vitamin B2 (mg/100g) 0.013 Potassium (mg/100L) 143 Calcium (mg/100L) 60 Sodium (mg/100L) 40 Magnesium (mg/100L) 221 Iron (mg/100L) 2.54 Zinc (mg/100L) 0.61 Manganese (mg/100L) 1.27

As can be seen from the foregoing examples, the preparation method of a kind of potato juice drink provided by the present invention can not only obtain the potato starch raw material, but also make full use of the discharged liquid simultaneously to obtain fruit juice products with economic benefits, which improves the comprehensive economy of potatoes. The level of utilization reduces the discharge of pollution, and can be vigorously promoted in potato production areas, benefiting the majority of growers and making them get rid of poverty and become rich as soon as possible.

Claims (5)

1. a preparation method of potato juice drink, is characterized in that, comprises the steps: 1) Peeling: Wash and peel fresh potatoes, and soak them in polyphenol oxidase inhibitors for later use; 2) Crushing: breaking the potatoes into pieces or cutting them into thin slices; 3) Color protection: Soak potato pieces or slices in polyphenol oxidase inhibitors for 8-15 minutes; 4) Beating: Wash the potato pieces or slices with water to remove the residual polyphenol oxidase inhibitors on the surface, then drain the excess water, and use a beater to beat the potatoes into raw potato pulp; 5) Sterilization: UV sterilize the raw potato pulp; 6) Rapid dehydration: Centrifuge and dehydrate the raw potato pulp, the solid part is potato wet raw powder, and the filtrate is potato stock solution; 7) Ultrafiltration: The raw liquid is subjected to ultrafiltration to obtain clear juice and mixed juice; 8) Heat aging: heat the clear juice at 70-100°C for 15-30 minutes for aging; 9) Filtration: Use a plate-and-frame diatomite filter to filter the mature clear juice; 10) Blending: standardize the filtered clear juice, sterilize and fill after seasoning; The ultrafiltration uses a 50-100nm ceramic membrane for ultrafiltration; The polyphenol oxidase inhibitor is prepared from the following substances in 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 hydroxyl reducing agent, and 99.5-99.98 parts of water; The hydroxyl reducing agent is one or a mixture of cysteine, sodium bisulfite, sodium metabisulfite; The centrifugal dehydration speed is 2000-5000r/min, centrifuged for 15min. 2. The method for preparing potato juice drink according to claim 1, characterized in that, the size of the pieces is 3-5 cm ³ , or the thickness of the slices is 3-5 mm. 3. the preparation method of potato juice drink as claimed in claim 1 is characterized in that, the wavelength of the ultraviolet that described ultraviolet sterilization uses is 225nm-275nm. 4. The method for preparing a potato juice drink as claimed in claim 1, characterized in that said sterilization adopts ultra-high temperature instantaneous sterilization, the heating temperature is 130-150°C, and the sterilization time is 5-20s. 5. A potato juice drink prepared by using the preparation method described in any one of claims 1-4.