Studies On The New Processing Technology And The Extruded Snacks Of Potato Granules

Potatoes granules were the dried potato powders from fresh potatoes by drying and grinding. The shelf-life of potato granule was a longer time. Potato granules kept the flavor and nutrition of fresh potatoes. So potato granules were the excellent materials of potato food processing. Studies on potato granules might satisfy the need of raw materials of potato food processing, drive the development of potato industry, and accelerate the regulation of agriculture structure.Based on the given three new processing technologies (making-slice, making-mire and microwave) of potato granules, Influences of the different processing technologies and different potato variety on the physicochemical and sensory characteristics of potato granules were discussed. The results showed that the different characteristics of the potato granules by different new processing were as follows: The number of starch leakage of potato granules by making-slice was the largest, the next was microwave processing, and the last was making- mire; The fat binding capacity of potato granules of all different species by different processing was low (0.88-1.2 ml/g). Relatively, the fat binding capacity of potato granules by making-mire was biggest, and the second was making-slice. The last was microwave The water retention in proper order was making-slice>making-mire>microwave; The freeze-thaw stability had relation with the total starch of potato granules; There was descendent trend of the water retention and freeze-thaw stability of potato granules when added sodium chloride and sucrose; The grain degree of potato granules by making-slice was the finest, the next was microwave processing and the last was making- mire. The peak viscosity and final viscosity of potato granules by making-mire was the largest, and setback and breakdown of it was the smallest, the peak viscosity of potato granules by making- slice was the smallest, and setback and breakdown of it was the largest, final viscosity of potato granules by microwave was the smallest, the viscosity of potato granules by making- mire and microwave was higher than by making- slice. During temperature reduce after 30 min being 95℃,theviscosity of potato granules by making-slice increased, and the viscosity of potato granules by making-mire and microwave was stable; Sensory evaluation of Potato granules by microwave was the best. In addition, using same processing technology, the properties of potato granules made from different variety potato were different.In addition, the extruded potato snacks were studied by twin-screw extrusion technology in this paper. Potato flakes and potato granules were used as the basic material ingredients in the experiment. Rice, corn, wheat starch were the best grain materials that could be extruded with potato granules, and the best addition was rice 30%, corn 15%, wheat starch 10%, potato flakes 28%.t Foundational formulation of and the best operation parameters of the extruded potato products were determined by orthogonal experiments. The best operation parameters of extruded products were water addition 11%, Feed rate 60kg/h, Screw speed 850rpm, III area temperature 110 ℃. The properties of different potato variety snacks were significant different. Addition 30% potato granules were threshold of WAI (water absorb index), WSI (water solve index) of extruded potato products; Addition 50% potato granules, WAI, WSI of all extruded products became nearly same. The best oil coating addition of was 15%-20% of the extruded products. The main flavor ingredients of the extruded snacks were determined.