Studies On The New Product And New Technology Of Quick-Frozen Potatoes

Potato is a kind of nutritional food. Nowadays, a lot of people focus on quick-frozen potato foods because of its merits, such as keeping nearly the whole nutrition,long storing period, conveniently transportation, saving time while cooking. With thewestern fast foods getting into China, quick-frozen potato foods become more andmore people's especially young people's favorite food. However, almost all traditionalpotato foods are fried. While acrylamide, a kind of carcinogen, is generated inpotatoes during cooking at high temperatures, which indicate those foods are veryharmful to health. In order to develop new and safe potato product, this article studiedthe processing conditions of non-fried quick-frozen potato. At the same time, thisarticle also studied the processing conditions of fried quick-frozen potato chips whichhas been consumed and imported largely.1 The study of the processing conditions of non-fried quick-frozen potato.Using single factor experiment, orthogonal design and synthetically mark,studied the effects of potato varieties (A), scalding temperature (B), scalding time (C)and potato diameter (D) on weight loss, hardness, PPO activity, CAT activity andcolor. The results showed that: firstly, the four factors on weight loss: after twomouths storing there were no significant differences on weight loss. After six andeight mouths storing the effect of varieties on it had significant different. After tenmouths storing the four factors obviously affected the weight loss. Secondly, the fourfactors on hardness: after two mouths storing, the effects of scalding temperature andtime on hardness had significant differences as well. However, as the time pass by,there were no significant differences among the four factors on hardness.Exceptionally, alter ten mouths storing, the effects of scalding temperature on it hadsignificant differences. Thirdly, the four factors on PPO activity: after two mouthsstoring, there were significant differences among those four effects on PPO activity.One of the four factors, scalding temperature, influenced it extremely. As the timepass by (after six, eight and ten mouths storing), those differences became weaker andweaker. Lastly, the four factors on CAT activity and color there were amost no significant differences among the four factors on CAT activity and color on the wholestoring period. The results of synthetically mark showed that the primary andsecondary order of affecting synthetically mark was C＞B＞D＞A. The most suitablecombination of the processing was A₃B₃C₂D₂ that was to say using Zhongshu No.3 asraw material, diameter of 4.5cm, scalding in the temperature 110℃for 3min.2 The study of the processing conditions of fried quick-frozen potato chips.Using single experiment, orthogonal design and synthetically mark, studied theeffects of potato varieties (A), scalding temperature and time (B), drying temperatureand time (C) and frying temperature and time (D) on color, taste and contend of oil.Finally, found the most suitable combination of the processing and the best colorretention agents. The results showed that the best color retention agents wasD-AA(0.5%)+MA(1.5%)+CaCl₂(0.1%), immersing 50min, and the most suitablecombination of the processing was A₂B₁C₂D₁ that was to say using Atlantic as rawmaterial, the best scalding temperature was 100℃, scalding 4min, the best dryingtemperature was 85℃, drying 50min, the best frying temperature was 180℃, frying30s.