China is a big producer of potatoes, with an area of ​​4.7 million hectares and an annual output of 60 million tons. However, due to a variety of factors, processing and utilization of potatoes lags far behind that of developed countries. Processing products are mainly vermicelli, vermicelli, and oil. Fried potato food. At present, potato powder and potato derivative products in the domestic market are few, and some are still imported. After the 1990s, Asia also formed an emerging potato market in the world. The processed foods and snack foods, such as French fries and potato chips, have been welcomed by people in Europe and America. With the continuous expansion of McDonald's and KFC chain stores of American fast food, fried foods such as potato puree and potato cake made from potato powder are popular in China. However, as a small food, potato powder raw materials still rely on imports. The annual demand is more than 30,000 tons, and the current annual output is only 3,500 tons, which is far from satisfying the market demand. In view of the preference of the domestic market for potato foods and the high price that it is difficult for the majority of low- and middle-income consumers to accept, it is imperative to develop our country's potato powder and its products. .1. Processing of potato powder. Processing technology of potato powder: raw potato → picking → washing → peeling → slice → cooking → adjustment → drying → screening → inspection → packaging. The operating points are as follows. (1) Raw material selection The quality of raw materials has a direct impact on the quality of finished products. Different varieties of potatoes, the dry matter content, the color of the potato, the depth of buds, reducing sugar content and the content of solanine and polyphenol oxidase content were significantly different. Dry matter content is high, powder extraction rate is high; potato meat is white, finished product color is light; many and deep shoots, production rate is low; reducing sugar content is high, finished product color is deep; solanine content is high, the difficulty of detoxification Large, complicated process; high content of polyphenol oxidase, browning of semi-finished products will lead to deep color of finished products. Therefore, the production of potato powder must use shallow buds, potato shape, white potato color, low reducing sugar content and solanine content of the species. The selected raw material is sent to the hopper and the raw material is weighed through a Belt Conveyor and selected at the same time to remove the moldy potato and rot. (2) Cleaning Potatoes are removed by a dry cleaner to remove sand and dirt and then sent to a drum washer for cleaning. (3) Potatoes that have been peeled and washed are filled in batches in a steam peeler and heated at a pressure of 5 mPa to 6 mPa for 20 seconds to produce blisters on the potato surface, and then the crust is rinsed with running water. Steam peeling has no strict requirements on the shape of the raw material. Steam can evenly act on the entire potato surface, and can remove approximately 0.5 mm to 1 mm thick skin. During peeling, care should be taken to prevent enzymatic browning caused by polyphenol oxidase. Browning inhibitors (such as sulfite) may be added and rinsed with fresh water. (4) Sliced ​​and peeled potatoes are cut into 8 mm to 1 mm slices by a slicer (too thin a potato chips will affect the flavor of the finished product and increase the loss of dry matter), and take care to prevent enzymatic browning during the slice process. change. (5) The purpose of precooking, cooking and cutting off the retort is to ripen the potato to fix the starch chain. After precooking, the temperature is 68°C, and the cooking time is 15 minutes. The temperature is 100°C and the time is 15min to 20min. After cooking, the cooked potatoes are cut into small particles with a particle size of 0.15mm-0.25mm. (6) Adjust the potato pellets to cool in a fluidized bed at a temperature of 60°C to 80°C until the starch is aged. The free starch should be reduced to 1.5% to 2.0% as much as possible to maintain the original flavor and texture of the product. (7) Drying, sieving The adjusted potato granules are dried in a fluidized drying bed at a drying temperature of 140°C at the inlet, 60°C at the outlet, moisture control at 6% to 8%, and the material is sieved by a screening machine. The finished product is sent to the finished product room for storage. Materials that do not meet the particle size requirements are transported to the mixer for repeated processing. (8) The whole potato powder in the packaged product room is packaged in an automatic packaging machine, and the finished product is sent to the finished product inventory for sale or made into a series of products. The whole powder is used as raw material, scientific formulas are added, and corresponding nutrients are added. It can be used to make nutritious, multi-variety, multi-flavored convenience foods, such as snowflake breakfast porridge, meat rolls, biscuits, milk potato flour, patties, and meatballs. , dumplings, crispy magic tablets, etc., can also be made of whole foods as "additives" made of cold foods, convenience foods, puffed foods, and special diets (hyperlipidemic, diabetic, elderly, women, children, etc.) , snack foods, etc. 2. The process of frying potato chips. The technological process of frying potato chips is as follows: potato puree + corn flour mix → flour mixing → gelatinization-flavoring → cooling → aging → slicing → drying → frying → dislocation → packaging → finished products . The basic recipes for fried potato chips are: fresh potato puree 75%, corn starch 15%, cassava flour 3%, salt 1%, sugar 5%, monosodium glutamate 0.5%, chili powder 0.5%, and frying oil is palm oil. The operating technology points are as follows. (1) Mixing and pasting with potato puree as a semi-finished product, adding corn flour, mixing, according to the design formula, weighing various raw materials respectively, mixing evenly into a wet dough and putting it into a steamer for gelatinization. The temperature is 58 °C ~ 65 °C, time is 20min. (2) seasoning, simmering sticks After the dough is steamed, pour the weighed amount of monosodium glutamate, pepper powder, chili powder, onion powder, or fresh diced green onion into the dough for flavoring. The billet was further pulverized into a pillar having a diameter of 2 to 4 cm. Flavoring can also be performed after frying and degreasing. (3) cooling the surface column into plastic bags, sealed and placed in the refrigerator freezer cooling, cooling conditions of 4 °C ~ 6 °C, time is 5h ~ 11h, the specific processing time should be based on the dough size and cooling rate set. (4) Slicing and Drying Cut the fully aged noodles into sheets 1.5mm to 2.0mm thick, put them in a dryer, and dry them at a temperature of 45°C to 50°C for 4h to 5h to reduce the moisture content in the dry matter. Within the range of 4% to 9%. (5) Fried palm oil is fried at a temperature of 180°C to 190°C and is a finished product. With potato as raw material, it can process more than 2,000 products and is widely used in food, feed, pharmaceutical, chemical, textile, petroleum, foundry, papermaking and coating industries. The development and application prospects of potato and potato starch are very broad.
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