The invention provides a method for inhibiting
retrogradation of mashed potatoes through cooperation of microwaves and beta-
amylase, and belongs to the technical field of
food processing. Comprising the following steps: fresh potatoes are cleaned, peeled and diced, and are immersed into 0.05 wt%
ascorbic acid for color protection; after cooking and curing, draining and cooling, and stirring into uniform mud; putting the mashed potatoes into a
microwave extraction instrument device, heating, stirring and performing enzymolysis according to a set program, and finally performing high-temperature
enzyme deactivation to obtain a
mashed potato finished product. Compared with mashed potatoes which are not subjected to enzymolysis treatment, the anti-
retrogradation effect is improved by 71% after the mashed potatoes are subjected to traditional water bath enzymolysis treatment for 30 min, the anti-
retrogradation effect is improved by 75% after
microwave combined enzymolysis treatment for 20 min, and the
flavor of the potatoes is reserved. The
microwave combined enzymolysis technology optimizes the traditional
mashed potato production process, the
microwave technology is introduced to improve the enzymolysis efficiency, the retrogradation resistance of the mashed potatoes is further improved, the
processing method for efficiently prolonging the quality guarantee period of the mashed potatoes is provided, the retrogradation problem of the mashed potatoes is solved, and conditions are provided for
mashed potato product production and
deep processing.