Mashed potatoes with good freeze-thaw stability and preparation process thereof
By adding ingredients such as guar gum, konjac glucomannan, whey protein isolate and apple gel to mashed potatoes, a stable colloid system is formed, which solves the problem of water loss during the freeze-thawing process of mashed potatoes, and improves its freeze-thaw stability and taste.
Patent Information
- Application Number
- CN202510063872.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-15
- Publication Date
- 2025-04-08
AI Technical Summary
Mashed potatoes are prone to moisture loss during freezing and thawing, resulting in dry and thick taste, poor flavor and reduced fluidity.
Using formulas including potatoes, milk, salt, butter, freeze-thaw stabilizers and moisturizers, freeze-thaw stabilizers such as guar gum and konjac glucomannan, moisturizers such as whey protein isolate and apple gum, the interaction of these ingredients forms a stable colloidal system to reduce the precipitation and loss of moisture.
The freeze-thaw stability of mashed potatoes is improved, so that they can maintain a high moisture content and physical form after freeze-thawing, and the taste and flavor are relatively stable.
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Abstract
Description
Technical Field
[0001] The present application relates to the technical field of food processing, and more specifically, to mashed potatoes with good freeze-thaw stability and a preparation process thereof. Background Art
[0002] Potatoes are a very popular food and can be cooked in many ways, such as frying, steaming and boiling. Mashed potatoes are easy to eat and have a smooth and delicate taste. The potatoes are steamed until soft, then mashed into a paste, and seasonings and liquids such as water and oil are added to make mashed potatoes with different flavors. The taste is varied and easy to eat.
[0003] In order to ensure that mashed potatoes do not deteriorate easily during transportation and storage and to ensure their quality, mashed potatoes are frozen after production. However, mashed potatoes contain water, and after freezing, the water forms ice crystals and separates from other ingredients. When customers buy mashed potatoes to thaw and eat, the ice crystals melt and precipitate, and the mashed potatoes lose water. The water content of the mashed potatoes decreases, and the taste becomes dry and thick, the flavor deteriorates, and the fluidity also decreases, which affects the eating experience of the mashed potatoes. Summary of the invention
[0004] In order to improve the freeze-thaw stability of mashed potatoes, the present application provides mashed potatoes with good freeze-thaw stability and a preparation process thereof.
[0005] In a first aspect, the present application provides a mashed potato with good freeze-thaw stability, which adopts the following technical solution: A mashed potato with good freeze-thaw stability comprises the following raw materials in parts by weight: 85-90 parts of potatoes, 20-30 parts of milk, 1-1.5 parts of salt, 5-8 parts of butter, and 5-8 parts of stabilizer, wherein the stabilizer comprises a freeze-thaw stabilizer and a humectant in a mass ratio of (1.56-1.87):(2.95-3.12).
[0006] By adopting the above technical scheme, milk, salt and butter can give mashed potatoes a delicate and smooth taste and a rich milky flavor. The addition of freeze-thaw stabilizers and humectants can improve the freeze-thaw stability of mashed potatoes. The freeze-thaw stabilizers can reduce the large ice crystals in the freezing process of mashed potatoes and make the ice crystals smaller. At the same time, during the thawing process of mashed potatoes, the freeze-thaw stabilizers and humectants interact with potato starch to form a more stable colloidal system, reducing the precipitation of liquid water during the thawing process. At the same time, the humectant can assist the combination of potato starch and water, so that the mashed potatoes retain more moisture, thereby improving the freeze-thaw stability of the mashed potatoes. The mashed potatoes can still maintain a high moisture content and physical form after freezing and thawing.
[0007] Preferably, the freeze-thaw stabilizer comprises guar gum and konjac glucomannan in a mass ratio of (3.89-4.12):(5.94-6.18).
[0008] By adopting the above technical scheme, guar gum and konjac glucomannan are hydrophilic colloids with good water absorption. After being mixed with mashed potatoes, the structural complexity of the mashed potato colloid can be enhanced, thereby reducing the water migration, large ice crystal formation and ice crystal formation rate of the mashed potatoes during the freezing process, reducing the damage of ice crystals to the colloidal structure of the mashed potatoes, and helping the mashed potato colloid to maintain a relatively stable colloidal structure and physical form during the freezing and thawing process, thereby locking the water molecules in the mashed potatoes and reducing the loss of water.
[0009] Preferably, the guar gum is treated as follows: dissolving the guar gum in water to form a guar gum solution, stirring until fully hydrated, adding pullulanase, maintaining the solution pH at 5, and reacting at 55-60° C. for 4.5-5 hours.
[0010] By adopting the above technical scheme, the molecular weight of guar gum decreases after enzymatic hydrolysis to form small molecular weight polysaccharides, which can form a relatively stable and non-destructive gel network with konjac glucomannan and potato starch, thereby reducing the influence of ice crystals on the structure of mashed potatoes during the freezing process.
[0011] Preferably, the moisturizing agent comprises whey protein isolate and apple pectin in a mass ratio of (0.94-1.2):(1.92-2.06).
[0012] By adopting the above technical scheme, the whey protein isolate has good emulsifying and gelling properties, has a stabilizing effect on the mashed potato colloid, and can emulsify the water and oil in the mashed potatoes, slowing down the transfer and separation of water during the freezing process. The pectin has good gelling properties and can effectively improve the overall stability of the mashed potatoes. At the same time, there is a synergistic effect between the pectin and the whey protein isolate, which is beneficial to the emulsification stability in the mashed potatoes and reduces the oil-water separation.
[0013] Preferably, the apple pectin is treated as follows: dissolving the apple pectin in an acetic acid / sodium acetate buffer solution to form an apple pectin solution, adding pectinase to hydrolyze at 45-50°C for 30-40 minutes, inactivating the solution in a boiling water bath, and subjecting the inactivated apple pectin solution to an ultrasonic pulse ultrasonic treatment for 10-12 minutes, with a pulse time of 10 seconds and an interval time of 10 seconds, to obtain modified apple pectin.
[0014] By adopting the above technical solution, the molecular weight of apple pectin is reduced after enzymatic hydrolysis and ultrasonic coupling, and more hydroxyl groups in the apple pectin molecules are exposed to the outside, which is conducive to the formation of hydrogen bonds, thereby improving the bonding between apple pectin, whey protein isolate, guar gum, konjac glucomannan and potato starch, and further improving the stability of mashed potatoes.
[0015] Preferably, the added amount of the pectinase is 0.02-0.04 wt % of the apple gum.
[0016] By adopting the above technical solution, the amount of pectinase added is controlled, thereby regulating the degree of enzymatic hydrolysis of apple pectin, so that the molecular weight of the apple pectin after enzymatic hydrolysis is moderate, which can improve the stability of mashed potatoes.
[0017] In a second aspect, the present application provides a process for preparing mashed potatoes with good freeze-thaw stability, using the following technical solution: A process for preparing mashed potatoes with good freeze-thaw stability comprises the following steps: Raw material preparation: Peel and wash the potatoes, weigh the required raw materials, cut the potatoes into 2-3cm cubes, steam for 10-15 minutes, and crush into a paste; Mix the ingredients: Add the freeze-thaw stabilizer to the mashed potatoes. After mixing thoroughly, add salt, milk, butter and moisturizer in sequence while stirring until the mixture is evenly mixed. Then divide and freeze.
[0018] By adopting the above technical scheme, the prepared mashed potatoes have uniform texture, fine ice crystals after freezing, stable structure of mashed potatoes, low water loss rate after thawing, and can maintain similar taste and texture of mashed potatoes before and after freezing and thawing.
[0019] Preferably, the freezing temperature is -20--50°C, the mashed potatoes are completely frozen when the center temperature drops to -20°C, and are stored at -10--20°C.
[0020] By adopting the above technical solution, the mashed potatoes are frozen in a quick-freezing manner, which shortens the growth time of ice crystals, allows water to quickly form fine ice crystals, and reduces damage to the structure of the mashed potatoes.
[0021] In summary, this application has the following beneficial effects: 1. The mashed potatoes prepared in the present application, milk, salt and butter can give the mashed potatoes a delicate and smooth taste and a rich milky flavor. The addition of freeze-thaw stabilizers and humectants can improve the freeze-thaw stability of the mashed potatoes. The freeze-thaw stabilizers can reduce the ice crystals with larger volumes during the freezing process of the mashed potatoes and make the ice crystals smaller. At the same time, during the thawing process of the mashed potatoes, the freeze-thaw stabilizers and humectants interact with potato starch to form a more stable colloidal system, reducing the precipitation of liquid water during the thawing process. At the same time, the humectant can assist the combination of potato starch and water, so that the mashed potatoes retain more moisture, thereby improving the freeze-thaw stability of the mashed potatoes. The mashed potatoes can still maintain a high moisture content and physical form after freezing and thawing.
[0022] 2. Guar gum and konjac glucomannan are selected in the present application. Guar gum and konjac glucomannan have good water absorption and are hydrophilic colloids. After mixing with mashed potatoes, the structural complexity of the mashed potato colloid can be enhanced, thereby reducing the water migration, large ice crystal formation and ice crystal formation rate of the mashed potatoes during freezing, reducing the destruction of the mashed potato colloid structure by ice crystals, and helping the mashed potato colloid to maintain a relatively stable colloid structure and physical form during the freeze-thaw process, thereby locking the water molecules in the mashed potatoes and reducing the loss of water.
[0023] 3. Whey protein isolate and apple pectin are selected in the present application. The whey protein isolate has good emulsifying and gelling properties, has a stabilizing effect on the mashed potato colloid, can emulsify the water and grease in the mashed potatoes at the same time, slow down the transfer and separation of water during the freezing process, and pectin has good gelling properties, can effectively improve the overall stability of the mashed potatoes. At the same time, there is a synergistic effect between pectin and whey protein isolate, which is beneficial to the emulsification stability in the mashed potatoes and reduces oil-water separation. DETAILED DESCRIPTION
[0024] The present application is further described in detail below with reference to the embodiments. Example
[0025] Example 1 A mashed potato with good freeze-thaw stability comprises the following raw materials in parts by weight: 85g of potatoes, 20g of milk, 1g of salt, 5g of butter and 5g of a stabilizer, wherein the stabilizer comprises a freeze-thaw stabilizer and a humectant in a mass ratio of 1.56:2.95, wherein the freeze-thaw stabilizer comprises guar gum and konjac glucomannan in a mass ratio of 3.89:5.94, and the humectant comprises whey protein isolate and apple pectin in a mass ratio of 0.94:1.92.
[0026] The preparation process of the mashed potatoes with good freeze-thaw stability comprises the following steps: Raw material preparation: Peel and wash the potatoes, weigh the required raw materials, cut the potatoes into 2 cm cubes, steam them for 10 minutes, and crush them into a paste; Mix the raw materials: Add the freeze-thaw stabilizer to the mashed potatoes and mix thoroughly. Then add salt, milk, butter and moisturizer in sequence while stirring until they are evenly mixed. Divide and freeze at a freezing temperature of -20°C. The mashed potatoes are frozen when the center temperature drops to -20°C. Store at -10°C.
[0027] Example 2 A mashed potato with good freeze-thaw stability comprises the following raw materials in parts by weight: 90 g of potato, 30 g of milk, 1.5 g of salt, 8 g of butter and 8 g of a stabilizer, wherein the stabilizer comprises a freeze-thaw stabilizer and a humectant in a mass ratio of 1.87:3.12, wherein the freeze-thaw stabilizer comprises guar gum and konjac glucomannan in a mass ratio of 4.12:6.18, and the humectant comprises whey protein isolate and apple pectin in a mass ratio of 1.2:2.06.
[0028] The preparation process of the mashed potatoes with good freeze-thaw stability comprises the following steps: Raw material preparation: Peel and wash the potatoes, weigh the required raw materials, cut the potatoes into 3cm cubes, steam them for 15 minutes, and crush them into a paste; Mix the raw materials: Add the freeze-thaw stabilizer to the mashed potatoes and mix thoroughly. Then add salt, milk, butter and moisturizer in sequence while stirring until they are evenly mixed. Divide and freeze at a freezing temperature of -50°C. The mashed potatoes are frozen when the center temperature drops to -20°C and are stored at -20°C.
[0029] Example 3 A mashed potato with good freeze-thaw stability comprises the following raw materials in parts by weight: 85g of potatoes, 25g of milk, 1.2g of salt, 6g of butter and 7g of a stabilizer, wherein the stabilizer comprises a freeze-thaw stabilizer and a humectant in a mass ratio of 1.68:3.05, wherein the freeze-thaw stabilizer comprises guar gum and konjac glucomannan in a mass ratio of 4.01:6.08, and the humectant comprises whey protein isolate and apple pectin in a mass ratio of 1.12:2.
[0030] The preparation process of the mashed potatoes with good freeze-thaw stability comprises the following steps: Raw material preparation: Peel and wash the potatoes, weigh the required raw materials, cut the potatoes into 2cm cubes, steam them for 15 minutes, and crush them into a paste; Mix the raw materials: Add the freeze-thaw stabilizer to the mashed potatoes and mix thoroughly. Then add salt, milk, butter and moisturizer in sequence while stirring until they are evenly mixed. Divide and freeze at a freezing temperature of -40°C. The mashed potatoes are frozen when the center temperature drops to -20°C and are stored at -20°C.
[0031] Example 4 The difference between Example 4 and Example 1 is that in Example 4, the stabilizer includes a freeze-thaw stabilizer and a humectant in a mass ratio of 1.56:1.54.
[0032] Example 5 The difference between Example 5 and Example 1 is that in Example 5, the stabilizer includes a freeze-thaw stabilizer and a humectant in a mass ratio of 1.56:3.98.
[0033] Example 6 The difference between Example 6 and Example 1 is that in Example 6, the freeze-thaw stabilizer includes guar gum and konjac glucomannan in a mass ratio of 3.89:4.56.
[0034] Example 7 The difference between Example 7 and Example 1 is that in Example 7, the freeze-thaw stabilizer includes guar gum and konjac glucomannan in a mass ratio of 3.89:7.95.
[0035] Example 8 The difference between Example 8 and Example 1 is that in Example 8, guar gum is treated as follows: guar gum is dissolved in water to form a 1.8 wt% guar gum solution, stirred until fully hydrated, and then 0.4 wt% of pullulanase by mass of guar gum is added, the pH of the solution is maintained at 5, and the reaction is carried out at 60°C for 4.5 hours.
[0036] Example 9 The difference between Example 9 and Example 1 is that in Example 9, the guar gum is treated as follows: guar gum is dissolved in water to form a 2wt% guar gum solution, stirred until fully hydrated, 0.5wt% pullulanase based on the mass of the guar gum is added, the pH of the solution is maintained at 5, and the reaction is carried out at 55°C for 5h.
[0037] Example 10 The difference between Example 10 and Example 1 is that in Example 10, the moisturizer includes whey protein isolate and apple pectin in a mass ratio of 0.94:1.21.
[0038] Embodiment 11 The difference between Example 11 and Example 1 is that in Example 11, the moisturizer includes whey protein isolate and apple pectin in a mass ratio of 1.2:2.95.
[0039] Example 12 The difference between Example 12 and Example 1 is that in Example 12, apple pectin is treated as follows: apple pectin is dissolved in acetic acid / sodium acetate buffer solution to form a 4 wt% apple pectin solution, pectinase is added in an amount of 0.02 wt% of the apple pectin, and the solution is hydrolyzed at 45°C for 40 min and then inactivated in a boiling water bath. The inactivated apple pectin solution is subjected to pulsed ultrasonic treatment for 10 min, with a pulse time of 10 s and an interval time of 10 s, to obtain modified apple pectin.
[0040] Example 13 The difference between Example 13 and Example 1 is that in Example 13, apple pectin is treated as follows: apple pectin is dissolved in acetic acid / sodium acetate buffer solution to form a 4.5 wt% apple pectin solution, pectinase is added in an amount of 0.04 wt% of the apple pectin, and the solution is hydrolyzed at 50°C for 30 min and then inactivated in a boiling water bath. The inactivated apple pectin solution is subjected to pulsed ultrasonic treatment for 12 min, with a pulse time of 10 s and an interval time of 10 s, to obtain modified apple pectin.
[0041] Embodiment 14 The difference between Example 14 and Example 1 is that in Example 14, the added amount of pectinase is 0.01 wt % of apple pectin.
[0042] Embodiment 15 The difference between Example 15 and Example 1 is that in Example 15, the added amount of pectinase is 0.06 wt % of apple pectin.
[0043] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that no freeze-thaw stabilizer is added in Comparative Example 1.
[0044] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that no moisturizer is added in Comparative Example 2.
[0045] Detection Methods The mashed potatoes prepared in Examples 1-15 and Comparative Examples 1-2 were tested for freeze-thaw stability. An equal amount of mashed potatoes was placed in a centrifuge tube, placed in a -20°C refrigerator, taken out after freezing for 20 hours, placed in a 25°C constant temperature water bath for thawing for 3 hours, and centrifuged at 3000 r / min for 15 minutes. After centrifugation, the mass of the precipitate was accurately weighed, and the water separation rate was calculated, which was (mass of mashed potatoes before freezing - mass of precipitate) / mass of mashed potatoes before freezing × 100%). The results are recorded in Table 1.
[0046] Table 1 Freeze-thaw stability of mashed potatoes According to Examples 1-3, Comparative Examples 1-2 and Table 1, it can be seen that the water separation rate of mashed potatoes obtained in Examples 1-3 is lower than that of Comparative Examples 1-2, indicating that the mashed potatoes obtained in Examples 1-3 have better freeze-thaw stability. A freeze-thaw stabilizer and a humectant are added to Examples 1-3, the freeze-thaw stabilizer is formed by compounding guar gum and konjac glucomannan, the humectant is formed by compounding whey protein isolate and apple pectin, guar gum and konjac glucomannan have good water absorption, and after mixing with mashed potatoes, they can combine with starch in the mashed potatoes to form chemical bonds such as hydrogen bonds, thereby increasing the structural complexity of the mashed potato colloid, thereby improving the stability of the mashed potatoes, and the water in the mashed potatoes gradually forms ice crystals during the freezing process, the colloid with a more stable structure is less damaged by ice crystals, and the formation of large ice crystals can be reduced, and the mashed potatoes can maintain a relatively stable colloid structure and physical form during the freeze-thaw process, reducing the precipitation and loss of water.
[0047] Whey protein isolate has good emulsifying and gelling properties, and has a stabilizing effect on mashed potato colloid. At the same time, it can enhance the emulsifying effect of water and oil in the system and slow down the separation and transfer of water during the freezing process. Pectin has good gelling properties and can improve the stability of mashed potato colloid. At the same time, there is a synergistic effect between pectin and whey protein isolate, which can further improve the emulsification stability of mashed potatoes, reduce the separation of water and oil, and help lock the water in the system and reduce the precipitation and loss of water.
[0048] No freeze-thaw stabilizer was added in Comparative Example 1, and no humectant was added in Comparative Example 2. The water separation rate of Comparative Examples 1-2 was higher than that of Examples 1-3, indicating that the freeze-thaw stabilizer and the humectant can effectively improve the freeze-thaw stability of mashed potatoes. Without the addition of the freeze-thaw stabilizer and the humectant, larger ice crystals are easily formed during the freezing process of the mashed potatoes, causing greater damage to the mashed potato colloid and reducing the stability of the system. During the heating and melting process, water is transferred, resulting in water separation of the mashed potatoes, which affects the taste of the mashed potatoes.
[0049] Compared with Example 1, the water precipitation rate of Example 4-5 increases, indicating that the freeze-thaw stability of Example 4-5 decreases. The mass ratio of the freeze-thaw stabilizer and the humectant is changed in Example 4-5, indicating that the mass ratio of the freeze-thaw stabilizer and the humectant affects the freeze-thaw stability of mashed potatoes. There is a certain synergistic effect between the freeze-thaw stabilizer and the humectant. The change in the mass ratio of the two will reduce the synergistic effect, thereby reducing the freeze-thaw stability of the mashed potatoes. The freeze-thaw stabilizer can reduce the formation of large ice crystals during the freezing process of the mashed potatoes, and the humectant can increase the bonding strength between the mashed potatoes and water, and reduce the migration and precipitation of water. The two complement each other and can make the mashed potatoes have a low water precipitation rate after freezing-thawing, and the system is relatively stable.
[0050] Compared with Example 1, the water separation rate of Example 6-7 increases, indicating that the freeze-thaw stability of Example 6-7 decreases. The mass ratio of guar gum and konjac glucomannan is changed in Example 6-7, indicating that there is a synergistic effect between guar gum and konjac glucomannan. The composite of guar gum and konjac glucomannan can further improve the structural complexity of the mashed potato colloid, which is beneficial to the combination of the mashed potato colloid and water, thereby reducing the migration and precipitation of water during the freeze-thaw process and reducing the loss of water.
[0051] Compared with Example 1, the water separation rate of Example 8-9 is reduced, indicating that the freeze-thaw stability of Example 8-9 is improved. In Example 8-9, guar gum is enzymatically hydrolyzed using pullulanase. Pullulanase can reduce the molecular weight of guar gum, form small molecular polysaccharides, increase the number of active groups in guar gum, and improve the degree of binding between guar gum, konjac glucomannan and potato starch, thereby improving the stability of mashed potato colloid, reducing the destructiveness of ice crystals during freeze-thaw process, and slowing down the transfer of water.
[0052] Compared with Example 1, the water separation rate of Example 10-11 is improved, indicating that the freeze-thaw stability of Example 10-11 is reduced. Example 10-11 changes the mass ratio of whey protein isolate and apple pectin, indicating that there is a synergistic effect between whey protein isolate and apple pectin, and the compounding of the two can further improve the emulsification effect, so that the free water in the mashed potatoes is emulsified and combined with the oil, delaying the formation of ice crystals, reducing the transfer and precipitation of water, thereby improving the freeze-thaw stability of the mashed potato colloid.
[0053] Compared with Example 1, the water separation rate of Example 12-13 is reduced, indicating that the freeze-thaw stability of Example 12-13 is improved. In Example 12-13, apple pectin is subjected to enzymatic hydrolysis and ultrasonic coupling treatment. After enzymatic hydrolysis, the molecular weight of apple pectin is reduced, and more active groups in the molecule, such as hydroxyl groups, are exposed to the outside, which increases the formation of hydrogen bonds, and is beneficial to the combination of apple pectin, whey protein isolate, guar gum, konjac glucomannan, and potato starch, thereby improving the freeze-thaw stability of mashed potatoes.
[0054] Compared with Example 12, the water separation rate of Example 14-15 increases, indicating that the freeze-thaw stability of Example 14-15 decreases. Example 14-15 changes the amount of pectinase added. The amount of pectinase added directly affects the degree of enzymatic hydrolysis and the molecular weight of apple pectin. If the amount of pectinase added is too little, the degree of enzymatic hydrolysis decreases and the content of active groups decreases. If the amount of pectinase added is too much, the degree of enzymatic hydrolysis increases and the molecular weight is too small, which also reduces the stability of the system.
[0055] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A mashed potato with good freeze-thaw stability, characterized in that: The invention comprises the following raw materials in parts by weight: 85-90 parts of potatoes, 20-30 parts of milk, 1-1.5 parts of salt, 5-8 parts of butter, and 5-8 parts of stabilizers, wherein the stabilizers comprise a freeze-thaw stabilizer and a humectant in a mass ratio of (1.56-1.87):(2.95-3.12).
2. The mashed potato with good freeze-thaw stability according to claim 1, characterized in that: The freeze-thaw stabilizer comprises guar gum and konjac glucomannan in a mass ratio of (3.89-4.12):(5.94-6.18).
3. The mashed potato with good freeze-thaw stability according to claim 2, characterized in that: The guar gum is treated as follows: the guar gum is dissolved in water to form a guar gum solution, stirred until fully hydrated, and then pullulanase is added, the pH of the solution is maintained at 5, and the solution is reacted at 55-60° C. for 4.5-5 hours.
4. The mashed potato with good freeze-thaw stability according to claim 1, characterized in that: The moisturizing agent comprises whey protein isolate and apple pectin in a mass ratio of (0.94-1.2):(1.92-2.06).
5. The mashed potato with good freeze-thaw stability according to claim 4, characterized in that: The apple gum is treated as follows: the apple gum is dissolved in an acetic acid / sodium acetate buffer solution to form an apple gum solution, pectinase is added to hydrolyze at 45-50° C. for 30-40 minutes, and then the solution is inactivated in a boiling water bath, and the inactivated apple gum solution is subjected to pulse ultrasonic treatment for 10-12 minutes, with a pulse time of 10 seconds and an interval time of 10 seconds, to obtain modified apple gum.
6. The mashed potato with good freeze-thaw stability according to claim 5, characterized in that: The added amount of the pectinase is 0.02-0.04wt% of the apple gum.
7. A process for preparing mashed potatoes with good freeze-thaw stability according to any one of claims 1 to 6, comprising the following steps: Raw material preparation: Peel and wash the potatoes, weigh the required raw materials, cut the potatoes into 2-3cm cubes, steam for 10-15 minutes, and crush into a paste; Mix the ingredients: Add the freeze-thaw stabilizer to the mashed potatoes. After mixing thoroughly, add salt, milk, butter and moisturizer in sequence while stirring until the mixture is evenly mixed. Then divide and freeze.
8. The mashed potato with good freeze-thaw stability according to claim 7, characterized in that: The freezing temperature is -20--50°C. The mashed potatoes are completely frozen when the center temperature drops to -20°C and are stored at -10--20°C.