Preparation method of semi-finished mashed potato brick

Abstract

The present invention discloses a preparation method of a semi-finished mashed potato brick. The preparation method comprises the following steps: preparing conventional mashed potatoes, preparing a modification auxiliary agent, conducting pre-modifying, concentrating and dehydrating, and molding, and conducting secondary freezing to obtain a finished product. The semi-finished mashed potato brickprepared by the method can be stored for a long time and has advantages of favorable plasticity, stability and restorability.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing semi-finished mashed potato bricks with good plasticity, good stability and good restorability. Background technique [0002] Potatoes have been introduced to China for more than 5 centuries. As a supplementary food, potatoes have long been loved by consumers of all ages in China, especially in northern China, where they have a stable audience. Nevertheless, the food industry has not carried out in-depth research on the processing technology of potatoes, mainly because potatoes have a unique organizational structure and material composition, which are determined by the particle structure of mashed potatoes, semi-crystalline and crystalline layer thickness, crystal morphology, Influence of factors such as rheology and gel texture properties. Due to the shortcomings of mashed potatoes, such as obvious graininess, poor plasticity, poor freeze-thaw resistance, a...

AI Technical Summary

Problems solved by technology

Due to the shortcomings of mashed potatoes, such as obvious graininess, poor plasticity, poor freeze-thaw resistance, and unstable organizational structure, it has greatly affected the progress of the research topic of staple food processing using mashed potatoes as raw materials, and has become an urgent problem to be solved.

Moreover, the existing mashed potatoes are not easy to store and transport because the water content is as high as 80-85%, so it is impossible to use potatoes as raw materials, and the industrialized processing of potato products can be carried out all year round.

[0003] Although there are some mashed potatoes or potato flour products produced by conventional processes in the industry, these products generally have defects such as poor rehydration, poor plasticity, and poor stability.

For example, patent 201310408701.4 discloses a processing method for dehydrated potatoes. This method adopts ultrasonic cleaning and peeling, which has high peeling efficiency and less waste of raw materials, but it does not solve the fundamental problem that plagues the industrialization of mashed potatoes.