Study On Mashed Potato And Its Turbid Beverage

As a staple food and nutritionally balanced product,the potato turbid beverage is due to various factors such as easy browning,precipitation,poor flavor and taste,etc.,resulting in the appearance of almost no shaped products.In this experiment,potato(Ji Zhang 12)was used as the raw material to optimize the main process conditions for making mud and processing cloudy beverages,and to study the changes in flavor during the processing and storage of beverages.The main results are as follows:(1)Potato chips with a thickness of 0.8cm,use 0.60%citric acid,0.06%ascorbic acid and 0.7%L-cysteine to protect the color for 20min,pre-boiled at 71-74?for 20min,steamed for 20min,the amount of emulsifier added is diacetyltartaric acid mono Glycerate 0.22%,monoglyceride 0.39%and sucrose fatty acid ester 0.15%,the method of making mud is extruded,and the amount of sodium chloride added is 0.5%.(2)The main flavor substances in fresh potatoes are hydrocarbons,alcohols and aldehydes.The main flavor substances in steamed potatoes are aldehydes,furans and esters.The overall flavor of fresh and steamed potatoes The volatile flavor components that play a key and important role are almost completely different;after adding sodium chloride to the potato mash,when the content is high,it will show the aging(E)-2-heptenal,(E)-2-octene Enal and(E,E)-2,4-heptadienal no longer serve as key and important volatile flavor components,and their contribution rate to the overall flavor of mashed potatoes has dropped significantly,which can effectively suppress or eliminate bad flavor.(3)Two storage methods for mashed potatoes:from the storage time,the shelf life is about 307 days after pasteurization(80?,30min)and storage at room temperature(25?),and the shelf life is about 179 for frozen storage(-18?)The former is longer than the latter.It is suitable for semi-finished product storage and provides raw materials for mashed potato turbid beverages.Judging from the change in taste during storage,the frozen potato paste(-18?)is pasteurized(80?,30min)and stored at room temperature(25?),the potato mash has less loss and is closer to the overall taste of fresh mashed potatoes.It is suitable for the storage of finished products and provides products for the market.(4)The mixing ratio of mashed potato and water is 1:1,the mixing ratio is sucrose 6%,citric acid 0.03%and jujube essence 0.2%,the fine grinding particle size is 40?m,the amount of thickener is xanthan gum 0.16%,carboxymethyl Sodium cellulose 0.16%and carrageenan 0.21%,the homogenization conditions are homogenization times 2 times,homogenization pressure 30Mpa and homogenization time 3min,and the sterilization conditions are 105? high-pressure steam sterilization for 20min.(5)35 kinds of flavor compounds were detected after the turbid mashed potato beverage was sterilized.Compared with 20 kinds of flavor compounds detected in mashed potato,the flavor composition was more abundant.(6)The shelf life of mashed potato turbid beverages stored at room temperature(25?)is about 307 days.During the shelf life,the comprehensive sensory quality score of the beverage was 96.8,and the physical and chemical properties were good.