Studies on Processing Technology for Dehydrated Mashed Potatoes

摘要

The situation of potato processing was summarized in this paper. The processing technologies of potato granule and potato flake were developed. The effects of thickness of potato slices, blanching temperature and time, cooling temperature and time, steaming temperature and time, and food additives on the product qualities were determined. The optimal processing parameters were as follows: 10 mm slice thickness, precooking temperature of 70-75°C and time of 20-30 min, and steaming time of 30 min.