Production method of potato starch-containing whole powder

Abstract

The invention discloses a production method of potato starch-containing whole powder. Potatoes having shallow eyes, the good potato shape and white potato flesh are chosen, cleaned, peeled, selected, sliced and subjected to bath washing in an edible salt tank; a compound color protection solution is prepared; cleaned potato chips are added to the compound color protection solution for blanching; starch in potato juice is subjected to enzymolysis, and initial potato juice is prepared; the potato starch-containing whole powder is prepared through decoloration, cooling, drying and pulverization. The prepared potato starch-containing whole powder has the fineness, softness and white brightness which flour cannot have and reasonably reserves original nutritional elements and pure quality of the potatoes. Meanwhile, the problem that the fresh potatoes cannot be stored for a long time is solved. No food additive is added, food is safe, healthy and green, and consumption of the potatoes used as staple food is further promoted. The production cost is reduced, large-scale factory production is easy to realize, the product quality is stable, and the marketing production prospect is broadened.

Description

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AI Technical Summary

Benefits of technology

This technology helps break down hardy vegetable products like tomatoes into smaller pieces without losing their taste or flavor overtime due to excessive heat generated from baking them at high temperatures. It also enhances the natural texture and appearance of these items compared to older methods such as boiling water extraction techniques. Overall this makes it easier to store and use raw materials while maintaining good overall results on its own.

Problems solved by technology

This patented technical solution involves making potatoes easier to handle compared to bread or milk because these items absorb less calories when cooked together. However, current methods require longer periods before storing them up again, leading to poor texture and flavor. To address this issue, there was developed a new method called peaflage that uses raw vegetables instead of traditional grape seed but still maintain its original shape without losing any greenish color during production.

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