Study On Production And Technology Of Potato Hash Browns

Small amount of potato processing products is developed and disseminated and low level rate of potato comprehensive utilization though the annual yield is huge. This study aimed to describe, compare, optimize and determine hash brown formula of the different adding ratio of ingredient and processing conditions, through single factor experiment, response surface analysis(RSA), texture analysis, sensory and physical evaluation. Single factor experiment determined a range of adding ingredients, such as radio of adding only with corn meal, only with wheatmeal, only with potato flour, and determined processing conditions, such as the king of potato which was suitable to process potato hash browns, the blanching temperature and time, the forming pressure, initial frying temperature and time. Then response surface analysis (RSA) was used to optimize the best formula, and the adding ratio of ingredient was selected, also RSA was used to optimize the processing conditions, such as the effects on solidity(after forming), the effects on brittleness(initial frying), the effects on oil content(initial frying), the effects on brittleness(frying again)and the effects on oil content(frying again)of potato hash brown. Texture analysis and sensory and physical evaluation detected hardness, brittleness and the degree of preference.According to single factor experiment, it was found that the adding radio range was corn meal(less than5%), wheatmeal(less than1%), potato flour(less than3%). Meanwhile, it was also found that the most suitable blanching temperature was87-93℃(15min), which is dependent on the solidity of potato slices and other composite factors. It suggested that the forming pressure ranged from43-64kPa. The pressure was actuated right above the potato hash browns. During the test,the time of pressure was invariant:10s. It was concluded that the initial frying temperature and time range froml60-180℃(120s-180s).Using RSA the adding ratio of ingredient was optimized, the results showed that the effects of sequence on the solidity of potato hash browns (after forming) was corn meal> potato flour> wheat meal, the effects of sequence on the brittleness (initial frying) was wheatmeal> potato flour> corn meal, the effects of sequence on the oil content (initial frying) was potato flour> corn meal> wheatmeal, the effects of sequence on the brittleness (frying again) was wheatmeal> potato flour> corn meal, the effects of sequence on the oil content (frying again) was potato flour> corn meal> wheatmeal, then on the basis of comprehensive consideration, the optimization conditions were determined, the results were: corn meal1%, wheatmeal0.7%, corn meal5%.RSA was also used to optimize the processing conditions. It came out that the effects of sequence on the brittleness of potato hash browns (frying again) was frying temperature> frying time> forming pressure, the effects of sequence on the oil content (frying again) was frying time> frying temperature> forming pressure, then on the basis of Comprehensive consideration, the optimization conditions were selected, the results were:forming pressure64kPa, initial frying temperature180℃and frying time132s.The test also proved that the model was reliable. Besides, the average sensory score was14. Lastly, this thesis arrived at the optimized conditions of making a kind of potato hash browns:using potato variety "No3.Zhong Shu", the best recipe is1%potato flour,0.7%wheatmeal and5%corn meal. Also the best processing conditions were blanching at the temperature range of87-93℃, the forming pressure64kPa(10s), and at the flying temperature of180℃(initial flying:132s, flying again:120s). The potato hash browns was present oval-shaped, golden, no spots, with a distinctive aroma of potato, tasted crispy on the outside, soft on the inside.