Disclosed is a process for the co-manufacture of ingredients having food and beverage applications, using potatoes as starting material. The process comprises six steps. The first step is a cutting and dipping of washed raw potatoes in an anti-oxidant solution. The second step is an extraction of undiluted juice free of starch and fibers from a purée made from the anti-oxidant-dipped raw potatoes. The third step is a concentration and enzymatic treatment of the juice. The fourth step is a heating of the juice to specific temperatures to cause precipitation of proteins and separation of precipitated protein therefrom. The fifth step is a thermal browning of the clear juice. The sixth step is an adjustment of the final pH of the juices of the fourth and fifth steps and a blending of these juices in ratios appropriate for intended use. These six steps yield products which may be used as the main flavor principle in malt-free beer, as a coffee substitute and as a flavor enhancer in savory mixes. They also yield dietary fibers, a concentrated edible protein and non-gelatinized granular starch, thereby increasing revenues derived from potato processing while minimizing liquid waste stream.
本发明公开了一种以马铃薯为起始原料,共同制造具有食品和饮料用途的配料的工艺。该工艺包括六个步骤。第一步是将洗净的生马铃薯切碎并浸泡在
抗氧化剂溶液中。第二步是从浸过
抗氧化剂的生马铃薯泥中提取不含淀粉和纤维的未稀释果汁。第三步是对果汁进行浓缩和酶处理。第四步是将果汁加热到特定温度,使蛋白质沉淀并从中分离出沉淀的蛋白质。第五步是对透明果汁进行热褐变处理。第六步是调整第四步和第五步果汁的最终 pH 值,并将这些果汁按预定用途的适当比例混合。这六个步骤产生的产品可用作无麦芽啤酒的主要风味原料、咖啡替代品和咸味混合食品的
增味剂。它们还能产生膳食纤维、浓缩食用蛋白质和非胶化颗粒淀粉,从而增加马铃薯加工的收入,同时最大限度地减少液体废物流。