Potato is commonly called potatoes. You can cook and cook, but have you ever had any of the big potatoes? The aoshima society of food science and technology has recently organized an online meeting of experts to evaluate the results of the “key technological innovations for high valued potato” completed by, among others, aoshima agricultural university. As a result, ordinary potatoes can be transformed into “high-end staple foods” through improved high-value technology。
Potato making pasta
“we eat mainly wheat and rice. The production of wheat and rice is relatively low compared to potatoes, while the acre production of potatoes amounts to 5,000 to 7,000 pounds.” sun qingjie, director of the school of food sciences and engineering of qingdao university of agriculture, said that potatoes were one of the country's main food and oil crops, with total production, single production and exports being among the highest in the world. In terms of food security, there is a high development value。
In addition, potatoes are well nourished, with high proteins, starch, b vitamins and essential minerals and low fat content, a low-fat health food. At the same time, potatoes contain high-quality protein resources, eight human essential amino acids and other grains lacking lysine and colour amino acids. The partial replacement of flour in the form of full flour potatoes can supplement the shortage of traditional flour with essential amino acids and increase the nutrition of traditional staple pasta。
It is well known that potato powder can be used to process pasta, but the previous traditional process did not produce high value. For that reason, director sun said that wheat starch had a network structure and could form a better band, but potato starch could not. It is feasible to add a small amount of potato sodium to flour, but if the proportion is too small, there is little value if not nutritionally. The higher the percentage of potato starch, the greater the technological challenge, the lack of a solution to the technology threshold, the failure to achieve industrial development and the need for technological innovation。
Improved process makes a lot of bread
For a long time, our potatoes have been in primary processing and have gradually shifted to deep processing after 2015, but the level of precision processing is still low and the growth of high value has been weak, resulting in insufficient added value of potatoes resources. The aoshima agricultural university and the enterprise have collaborated in a joint research and development campaign to “higher” potato terminal products through a variety of technological innovations。
First, the research and development team has improved the potato weasel process, increasing the total potato powder use from 30 per cent to 50 per cent, and maintaining a cobble-face of more than 2. 0 with excellent flexibility and responsiveness. Sun qingjie said that, with the increase in the proportion of full potato powder in the mix, the size of the cortex and the overall sense rating had gradually decreased, suggesting that the higher the addition of potatoes, the greater the negative impact on the quality of the cots, the smaller the appearance of the cots, on the one hand, and, on the other hand, the multiple dots in the surface of the cots, the hardening of the mouth, and the declining chewing and elasticity of the bun. Therefore, the project, which is developing buns containing more than 50 per cent of the full powder of potatoes, will have to overcome the problems of reduced body size, not smooth surfaces, elasticity and reduced chewing associated with reduced condensed protein, and increased starch content。
In addition to the buns, the team has created high levels of potatoes. The new process of fully powdered crackers, with the addition of yellow gel to improve the quality of compressed biscuits, provides a good basis for the development of the food-based end product of the potato master; innovations in the conversion of the ion gel with dry thermal treatment techniques to potato starch to improve the hardness, glazing, chewing and thermal stability of the modified starch gel; and the use of the plulan enzyme method for the preparation of resistant potato starch in a combination of warm self-assembling to provide technical support for the development of low-lifting sugar index foods。
“in the process of full-polluting potatoes, large amounts of starch will be dissolved in treatment of water in slices, boils and boils, and released directly in the form of wastewater, which causes both resource waste and environmental pollution. It's not the same. Sun qingjie said that, therefore, based on existing production lines, the research and development team optimized the upgrading of the potato starch recovery equipment, thereby increasing the economic benefits of processing waste and addressing the environmental pollution of wastewater discharges. The next step is to recover high-quality protein resources for waste and by-product recovery。
Potato cake will come to the table
Journalists learned that the project has opened up the potato industrial chain, added value to potato terminal products and potato starch, contributed to the high-value development of potatoes, and contributed to the landing of the national potato master food policy and regional economic development. Three patents have been licensed by the state and two full-powder potato production lines have been built, with an additional production value of $7. 2 million and a profit of $6. 98 million in 2018-2019。
“with the roll-out of the potato pasta-making process, more and more people's tables will be seen in the future, not only in buns and cookies, but also in potato bread and potato cakes. It's not the same. Sun qingjie said that, subject to cost, the price of potato pasta products would be slightly higher than that of flour, but that higher nutritional value would also contribute to food diversification。
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Qingdao potato quarter
As potatoes are both vegetables and food, in recent years, as standards of living have improved, consumers have become fully aware of the importance of nutritional balance, food structures have changed dramatically and potato sales have increased year by year. Within shandong province, journalists have learned that the provinces of tenzhou, hobo and pyramid are concentrated potato plantations, while the four main production areas of qingdao are guozhou, pingdu, new zone on the west coast and lacey。
According to the data, in 2019, potato cultivation in qingdao city was close to 400,000 acres, yielding more than 1 million tons, and gross production exceeded the $1 billion mark, making corn and wheat the real “master food”. The distribution of the main production areas has also evolved into “tomato towns” such as guozhou, pindunam village, lacey river head shop, qingxi xinxi village, moo wind shop, city yang hak。
The cultivation of spring potatoes in qingdao city can be divided into three categories according to the form of cultivation and the timing of seeding: pre- and post-new year day seeding with the early spring sprouts covered by three membranes; mid-february seeding with the early spring sprouts covered by two membranes; and march seeding with the single membrane covering the spring sprouts, which is commonly referred to as daejet potatoes. More than 90 per cent of the varieties are “dutch” and more than 95 per cent are vegetable types。
In addition to the vegetable pattern, the number of acres grown in the “atlantic” processing varieties has also begun to increase in recent years, with the area under cultivation now approaching 10,000 acres in the guangzhou and zhengxi regions, with processed potatoes mainly used to produce chips and fries. Over the past two years, sporadic cultivation of black potatoes, purple potatoes, etc., have also been initiated in guangzhou and the flat seeding of these new varieties, which mainly supply hotels and are directly evaporated。
For many farmers in the island, potatoes are stored at home after harvest, except for large quantities sold. Steaming, cutting into silk-cooked vegetables, grinding into powdered cakes, making starch and making powdered sticks, from autumn to spring, have been the main cooks and staples for local farmers。
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Potato into the main grain
Potatoes are one of the country's main food and oil crops with the highest total production, single production and exports in the world. In 2015, the state introduced a strategy for the foodization of potato-owners, with more than 50 per cent of potatoes expected to be consumed as staple foods by 2020, greatly contributing to the rapid development of fine processing in the potato industry。
In 2016, the national programme for the modernization of agriculture (2016 - 2020) stated that the structure of cultivation should be optimized, the cultivation of potatoes should be expanded and the development of the potato staple food industry should be further promoted. In 2017, the state council office will continue to promote the development and consumption of potato staple food products。
In recent years, the emphasis placed by the state on the potato industry and the promotion of the foodization of potato owners have provided opportunities for the development of the potato industry, and the processing of full potatoes has grown rapidly in the country, providing strong conditions for the foodization of potato owners. However, foodization studies by potato-owners, while ongoing due to high-end technological research and development, have been slow to transform the industry, constraining the healthy development of the potato industry。
Photos of contributors to this edition
