Effects Of Hot Air Drying On Quality Characteristics Of Whole Potato Powder And Its Application At Different Temperatures

Potatoes are rich in carbohydrates,proteins,vitamins,minerals and other nutrients,which are ideal staple foods.However,due to the staple foods is of potatoes research in China rarely influenced by the traditional diet habits,the development of potato staple foods has been greatly restricted.There are many kinds of dehydrated potato products,and potato powder is one of them.It is divided into two major categories:Potato cooked whole powders and raw powders.Potato raw powders are produced under the condition of temperature?70°C or short-time high temperature conditions.The powdered products have many advantages,such as small protein denaturation degree,not entirely gelatinized starch,and they have the full grain structure,and low level of nutrient damage.This paper mainly researches potato whole powder,in order to accelerate the development of potato staple food and improve the comprehensive strength of potato processing industry.1.The type,concentration,blanching time,and blanching temperature of the color-protecting agent are important factors affecting the color protection of the potato.This experiment mainly focused on the above factors,setting 4 levels respectively.The inhibition rate of potato polyphenol oxidase and the browning intensity of potato were optimized.Finally,hot pressing time,heat temperature and color-protecting were determined to the main factors according to the single-factor test results.Three levels were set to examine the browning intensity of the whole powder of the potato.The L₉?3?³ orthogonal test was designed to determine the best protection.The best conditions were:blanching time 60 s,blanching temperature 80°C,and color-protecting agent 0.12 mol/L sodium chloride solution.2.This experiment mainly adopted hot air drying method.By comparing slice thickness of the potato,drying temperature,drying time to examine drying characteristics and physical properties?bulk density,freeze-thaw stability,hydration capacity?,and then optimize the whole powder production process.The experiments showed that the potato raw whole powder has the best bulk density,freeze-thaw stability and hydration capacity under the conditions of slice thickness under 4 mm,drying temperature of 50°C and a drying time of10 h.The ratio of moisture and dry matter is the most close to fresh potatoes.3.This paper studied the powder properties of the raw whole potato powder prepared by different drying temperatures and the effect of different additions of potato powder on the texture characteristics of the dough.When the addition amount is 0%-50%,with the increase of the total amount of potato powder,the breakage rate of starch and the water absorption of the dough increased,which was increased by 6.95%.the dough index and viscosity of the dough decreased by 60.11%.The hardness and chewiness of the dough increased by 8.27%and 65.26%respectively.the gas chamber of the dough decreased.There was no obvious change in the recovery.4.This experiment compounded steamed buns with potato powder and wheat flour.0%-50%of the whole potato powder was added to wheat flour respectively to prepare compound steamed buns and its texture and sensory characteristics were determined.Analyzing texture characteristics,when the amount of potato powder was range 10%to 20%,the hardness and elasticity of steamed bread increased by 11.45%and 2.33%,respectively,and chewiness and resilience also increased significantly,by 9.10%and 7.14%,respectively.When the amount was decreased by 40%to 50%,the stickiness and chewiness of steamed bread were significantly increased,which increased by 14.34%and 3.85%,respectively.From the result of sensory characteristics,when the amount of potato raw whole powder was50%,the hardness of the whole potato steamed buns was slightly reduced by 16.55%,and the viscosity was not obvious.According to the texture characteristics of steamed buns,the suitable addition amount was 10%-20%,and the maximum no more than 30%.However,when compared with the sensory characteristics,the addition amount of 50%can be accepted by people.