A method for preparing instant and brewable potato flour by low-temperature boiling and microwave drying

Abstract

The invention discloses a method for preparing instant and mixable dried potato powder by a low-temperature boiling microwave drying method. The method comprises the following steps: boiling pre-treated potatoes at a temperature of 60-70 DEG C with water for 20-30 minutes; rapidly cooling by using ice water; carrying out a steam double-faced spraying method by adopting a spraying gun with the pressure of 3.5MPa-4.2MPa; machining and carrying out microwave drying by adopting power of 1500MHz-2100MHz for 25-45 minutes; and carrying out superfine crushing to obtain a finished product. The method is simple in technical operation and is easy to control; the problem that starch is gelatinized in the steaming process by low-temperature steaming is solved and the nutrition of the potatoes is maintained; the good toughness can be maintained in a process of rapidly freezing and cooling and the mouth feel of the dried potato powder is improved; a microwave drying method can effectively control the quality of the dried potato powder so that the dried potato powder is a real healthy and environment-friendly food.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for producing instant potato flour, in particular to a method for preparing instant and brewable potato flour by low-temperature boiling and microwave drying. Background technique [0002] Potatoes are a vegetable with both grain and vegetable uses. The scientific name potato, together with rice, wheat, corn, and sorghum, is called the world's top five crops. Potatoes have complete nutrients and are easily digested and absorbed by the human body. They enjoy the title of "second bread" in Europe and the United States. Potatoes are rich in vitamin A, vitamin C and minerals. The content of high-quality starch is about 16.5%, and it also contains a lot of lignin. It is known as the "second bread" of human beings. The vitamins it contains are twice that of carrots, three times that of Chinese cabbage, and four times that of tomatoes, and the content of vitamin C is the highest ...

AI Technical Summary

Problems solved by technology

These methods are similar. The method of peeling and boiling in high-temperature water is the fastest way to lose nutrients in potatoes. Secondly, peeling and steaming in high-temperature water and boiling in high-temperature water are important for maintaining the nutrients of potatoes. It has a certain effect, but the method of high temperature treatment not only takes a long time, but also wastes resources. The biggest disadvantage is that the starch will be gelatinized by long-term cooking at high temperature, which will seriously affect the taste of potato flour after rehydration, resulting in rough taste and loss of potatoes. In addition to its own potato aroma, high-temperature cooking will also lose most of the vitamin A, vitamin C and minerals in potatoes, greatly reducing the nutritional value of potato flour