Pure nature low temperature baked cooked potato powder and production method thereof

Abstract

The present invention provides pure nature low temperature baked cooked potato powder and a production method thereof. The production method comprises: carrying out washing, peeling and slice cutting on potato, placing the cut potato slices into clear water with a temperature of less than or equal to 30 DEG C, carrying out soaking, washing and powder removing, immersing and blanching the powder-removed potato slices with boiling salt water with a temperature of more than or equal to 95 DEG C until achieving a semitransparent, cooked and non-soft state, taking out, carrying out 50-60 DEG C constant temperature vacuum baking processing on the dewatered potato slices with low temperature baking equipment to obtain cooked and dried potato slices, carrying out a sterilization treatment on the cooked and dried potato slices, and grinding with a crushing machine to obtain the potato powder, wherein the obtained potato powder does not contain any additives, is a pure nature green health food, has the particle fineness of more than or equal to 120 mesh, maintains the original taste, the nutritional components and the good color of the potato, presents the microscopic porous structure, has good rehydration, can be directly taken for a long time through infusion with boiling water, and can further be used as the preparation material of food, beverages and traditional Chinese medicine, and the baked, cooked and dried potato slices after sterilization can be directly eaten and sold.

Description

technical field [0001] The invention relates to a food, in particular to a kind of pure natural low-temperature baked potato powder processed by low-temperature baking equipment without any additives. Background technique [0002] Potatoes, also known as potatoes, yams, etc., are a kind of vegetable with both grain and vegetable, which has high nutritional and medicinal value. Potatoes have the effects of harmonizing the stomach, regulating the middle, strengthening the spleen, and replenishing qi. They also have therapeutic effects on gastric ulcers, habitual constipation, hot coughs, and skin eczema. The cellulose contained in potatoes is tender, has no stimulating effect on the gastrointestinal mucosa, and has the effect of relieving pain or reducing gastric acid secretion. Regular eating of potatoes has become an adjuvant therapy for the prevention and treatment of gastric cancer. Nutritionists pointed out that you don’t have to worry about excess fat when eating potato...

AI Technical Summary

Problems solved by technology

The biggest disadvantage of the potato flour produced by this method is that the nutrients of the potatoes are damaged and melted due to the fact that the potatoes are dried or boiled or soaked in water for a long time, and the temperature is too high or too low, the color cannot be kept bright and the original color is large, and the particles are rehydratable. Poor, its nutrient absorption effect is affected