Study On The Processing Technology Of Potato Powder And Its Application In Flour Product

The western part of Inner Mongolia Autonomous Region is the main potato producing area.Due to the drought and water shortage,the potato reducing sugar content is high,which is difficult to reach the existing potato whole powder product standard,and becomes one of the bottlenecks of local potato main grain production.In order to broaden the way of main grain production,this paper studies the processing technology of potato powder and its application in flour products with jizhangl2 potato produced in Wulanchabu as raw material.The main conclusions are as follows:(1)The technological process of potato powder is:Potato→Cleaning and peeling→Slicing→ Color protection→Pre boiling(emulsification)→Cooking→Drying→Crushing→Screening→Fine powder.In this paper,the condition of color protection is to soak in 0.8%D-isoascorbic acid solution for 10 minutes;the condition of pre cooking is to heat in 0.75%mono hard fatty acid glyceride and 0.25%sucrose fatty acid ester compound emulsifier solution at 70-75℃ for a certain time;cooking is to heat the emulsifier solution to 95℃ and cook it for 15 minutes to make the potato chips thoroughly mature;the boiled potato slices are hot-air dried to contain water at 70℃ The water content is less than 9%;the dried potato slices are crushed by multi-functional crusher for 30s,and then pass through 80 mesh sieve,collect the materials on the sieve and repeatedly crush them for three times to get potato fine powder.In this paper,the technology of pre boiling emulsification and drying was optimized.(2)When precooking,add emulsifiers with different HLB values(HLB value is 3 when Glyceryl Monostearate is 1%,Sucrose fatty acid ester is 0%;HLB value is 5 when Glyceryl Monostearate is 0.75%,Sucrose fatty acid ester is 0.25%;HLB value is 7 when Glyceryl Monostearate is 0.5%,Sucrose fatty acid ester is 0.5%;HLB value is 9 when Glyceryl Monostearate is 0.25%,Sucrose fatty acid ester is 0.75%;HLB value is 9 when Glyceryl Monostearate is 0%The results showed that when the HLB was 3,5,7,the content of reducing sugar and the value of iodine blue were lower.(3)Hot air drying(60℃,70℃,80℃),microwave drying(700-800w,400-500w,100-150w)and vacuum drying(70℃ 0.08mpa)were used to compare the drying curves of different drying methods and conditions,as well as the effects on reducing sugar content and iodine blue value of potato powder.The results showed that under the premise of ensuring the sensory quality of potato fine powder,the hot air drying characteristics of the potato with slice thickness of 2mm were better at 60℃ and 70℃,and the iodine blue value was lower,323 and 328 respectively,which were higher than the iodine blue value 168 of the commercial snowflake whole powder of the control sample,and the content of reducing sugar was kept within 3%of the industry regulation,2.32%and 2.24%respectively,slightly higher than the control sample.(4)The optimum technological parameters for the preparation of potato powder were determined as follows:the HLB value of the compound emulsifier was 5(0.75%of Glyceryl Monostearate and 0.25%of Sucrose fatty acid ester),the reducing sugar content of potato powder was 1.65%and the iodine blue value was 232,and The content of reducing sugar in the control sample is close to 1.57%,the iodine blue value is 64 higher than that of the control sample 168,160 higher than that of the control sample without compound emulsifier.(5)The physicochemical indexes of the prepared potato flour and the control potato snowflake flour were determined.At the same time,different content of the flour was mixed with wheat flour to make dough.The gelatinization characteristics,farinogenic characteristics,tensile characteristics and texture characteristics of the dough were determined.The results are as follows:the water holding capacity,solubility and oil absorption of the potato powder prepared in this experiment are similar to that of the snow powder;the gelatinization,farinography,tensile properties and texture properties of the flour mixture are similar to those of the snow pollen mixture sold in the market of the control sample,and the processing performance is good in the application of the flour products.(6)Taking the traditional bread as an example,two kinds of potato flour and commercial potato snowflake flour were mixed with high gluten wheat flour in different proportion to prepare the bread,and the texture,color difference and sensory quality of the bread were measured.The results showed that:the texture quality of the bread prepared by potato flour and snowflake flour decreased with the increase of the addition amount;in the sensory quality,potato was added The sensory score of steamed bread with 30%or less fine flour is higher than that of steamed bread with snow powder.The better sensory quality is mainly reflected in the elasticity and toughness of specific volume and taste.