Method for the production of potato juice products by means of food technology
The invention relates to a method for the production of potato juice based products by means of food technology, characterized by the following steps; preparing the squeezed potato juice, filtering off the fibers or starch residues by means of a microfilter, preferably ultrafiltration the filtrate, electrodialysis of the microfiltrate or the ultrafiltrate and optionally, drying the electrodialysate by adding carrier substances containing silicates.
1. A method for the preparation of a potato juice product, comprising:
obtaining a pressed potato juice having a ratio of base-forming to acid-forming components of at least 1.5;
separating fiber or starch residues from the juice by filtration through a microfilter to produce a microfiltrate; and
performing electrodialysis on the microfiltrate to produce an electrodialysate.
2. The method of claim 1 , wherein fiber or starch residues are separated through ultrafiltration, to product an ultrafiltrate.
3. The method of claim 2 , wherein electrodialysis is performed on the ultrafiltrate.
4. The method of claim 1 , further comprising drying the electrodialysate.
5. The method of claim 4 , wherein drying comprises adding a silicate-containing carrier substance to the electrodialysate.
6. The method of claim 5 , wherein drying comprises adding highly disperse silicon dioxide to the electrodialysate.
7. The method of claim 4 , wherein the drying comprises spray-drying or drum-drying.
8. The method of claim 1 , further comprising adding a stabilizer to the pressed potato juice.
9. The method of claim 8 , wherein the stabilizer is a natural antioxidant.
10. The method of claim 9 , wherein the natural antioxidant is lemon juice or a lemon juice product.
11. The method of claim 1 , wherein obtaining the pressed potato juice comprises pressing one or more potatoes.
12. The method of claim 1 , wherein the ratio of base-forming to acid-forming components is above 3.5.
13. The method of claim 1 , wherein the pressed potato juice is from at least one of the Desiree or Ackersegen potato varieties.
14. The method of claim 2 , wherein the ultrafiltration is carried out using an ultrafilter having a cut-off of below 100,000 Da.
15. The method of claim 14 , wherein the ultrafilter has a cut-off of below 10,000 Da.
16. The method of claim 15 , wherein the ultrafilter has a cut-off of approximately 1,000 Da.
17. The method of claim 1 , wherein the electrodialysis is carried out using a membrane stack.
18. The method of claim 1 , wherein the potato juice product obtained is supplemented with at least one additional agent.
19. The method of claim 18 , wherein the at least one additional agent is a vegetable or fruit juice, a stabilizer, a flavoring or coloring agent, a thickening agent, or a reconstitution or electrolytic agent.
20. The method of claim 19 , wherein the at least one additional agent is a stabilizer further defined as a natural antioxidant.
21. The method of claim 19 , wherein the at least one additional agent is a natural flavoring or coloring agent.
22. The method of claim 18 , wherein the at least one additional agent is a vitamin, mineral substance, trace element, or secondary plant substance.
23. The method of claim 1 , further comprising administering the potato juice product to a subject.
24. The method of claim 23 , wherein the subject is a human.
25. A potato juice product obtained by:
obtaining a pressed potato juice;
separating fiber or starch residues from the juice by filtration through a microfilter to produce a microfiltrate; and
performing electrodialysis on the microfiltrate to produce an electrodialysate having a ratio of base-forming to acid-forming components of at least 2.5.
26. The potato juice product of claim 25 , further defined as comprising 1000 mg/l of organic components, determined as non-purgeable organic carbon.
27. The potato juice product of claim 26 , comprising 2000 mg/l of organic components, determined as non-purgeable organic carbon.
28. The potato juice product of claim 27 , comprising 4000 mg/l of organic components, determined as non-purgeable organic carbon.
29. The potato juice product of claim 25 , wherein the ratio of base-forming to acid-forming components is above 4.
30. The potato juice product of claim 29 , wherein the ratio of base-forming to acid-forming components is above 6.
31. A method of controlling acid-base balance in a subject comprising:
obtaining a potato juice product via a method comprising:
obtaining a pressed potato juice;
separating fiber or starch residues from the juice by filtration through a microfilter to produce a microfiltrate; and
performing electrodialysis on the microfiltrate to produce an electrodialysate having a ratio of base-forming to acid-forming components of at least 2.5; and
administering the potato juice product to a subject.
32. The method of claim 31 , wherein the subject is a human.