PROCESSS FOR SACCRIFICATION AND LIQUIFICATION OF POTATO AND TAPIOCA

摘要

A method of preparing a food concentrate material, by the following steps: forming a slurry of water, dehydrated potatoes and whole grain tapioca flour; adjusting the pH of the slurry to a neutral value; heating the slurry; performing particle reduction of the slurry; steam heating the slurry to destroy viable bacteria and enhance starch formation; flashing residual steam and volatile constituents from the slurry; cooling the slurry; incubating the slurry with cellulase, bacterial amylase, and fungal amylase; and, heating the slurry to degrade the enzymes. The resultant hydrated concentrate can be used directly for human consumption or dried and ground into a powdered concentrate