Method for realizing concentration and dehydration of mashed potatoes through physical modification

Abstract

The invention discloses a method for realizing concentration and dehydration of mashed potatoes through physical modification. By the method, concentration and dehydration can be performed within a normal temperature range of 10-50 DEG C, physical modification, concentration and dehydration of the mashed potatoes can be successfully realized without low-temperature freezing or a high-temperature environment of over 60 DEG C, and nutritional ingredients in the mashed potatoes can be well reserved. By the method, the water content of the mashed potatoes can be reduced to 20-30% from conventional80-85%, the dehydration effect is obvious, and storage, transportation and subsequent industrial production of the mashed potatoes are facilitated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for realizing concentration and dehydration of mashed potatoes through physical modification. Background technique [0002] Since China launched the potato staple food strategy in 2015, potatoes have been listed as another staple food besides rice, wheat and corn, and the industry has carried out in-depth research on the processing technology of potatoes. Among the many products of potato processing, most of the products known to the public are potato chips, French fries, etc. brought by the propaganda of Western food culture, but there is less research on mashed potatoes, because the existing processing The moisture content of the mashed potatoes produced by the method is as high as 80-85%, which is not conducive to preservation. In order to solve this problem, hot air drying, vacuum freezing, centrifugal dehydration, microwave drying and other methods are commonly used ...

AI Technical Summary

Problems solved by technology

Among the many products of potato processing, most of the products known to the public are potato chips and French fries brought about by the promotion of western food culture, but there are fewer studies on mashed potatoes, because the existing processing The moisture content of mashed potatoes produced by the method is as high as 80-85%, which is not conducive to preservation

In order to solve this problem, methods such as hot air drying, vacuum freezing, centrifugal dehydration, and microwave drying are generally used in the industry to dehydrate mashed potatoes. Large, poor rehydration; vacuum freeze-drying can improve the rehydration of mashed potatoes to a certain extent and can better retain the nutritional value of potatoes, but it has high production costs, discontinuous production process, and the fishy smell of potatoes. Disadvantages such as poor flavor and poor plasticity