Development Of Potato Sausage

There are abundant resource of potato and potato starch in our country. The ready to eat food of potato product in the market are mainly chips.The study aims at developing a sausage made of potato or potato starch as the main raw material to enrich the market and meet the tastes of different people. The processing technologies was studied, the main materials and formula were determined, and the problems of color control, sterilization and retrogradation were researched in the experiment. The results showed that:1. Made potato sausages with cooked potatoes, raw potatoes and potato starch respectively. The result showed that:the product made of raw potatoes or potato starch could both obtain better taste. And the best product is made of potato starch. The liquidity of the cooked potato mash is bad because of its significant viscosity, so it is difficult when filling and cleaning the equipment. And it tastes sticky very much, and the flavor is difficult to taste, it can not be accepted by the consumer.2. High starch content processing potatoes and high sugar vegetable potatoes could both be used to produce potato sausage. The formulas of potato sausages that use raw Netherlands 15 potatoes as main material are that potatoes 72.8%, potato starch 8.7%, distarch phosphate 3.6%, pork 14.6%, carrageenan 0.73%o and locust bean gum 2.2%. Potatoes' initial temperature determine the speed of browning and the color of the final products, the temperature of the potatoes and potato pulp should be maintained below 10 ?. The potato sausages could just tolerate temperature under 115 ?. Undesirable flavor would be produced under high temperature. The suitable condition of sterilization is 110?,35min.3. Starch pasting and resisting starch retrogradation are the key process technologies of potato sausages that use potato starch as the main material. The suitable pasting technology is: the ratio of starch and water is 1:4, and the suitable pasting temperature is 72-73?. Under this condition the starch pastes have better liquidity to process and would not precipitation and demix rapidly. Guar gum, locust bean gum and xanthan gum have better effect on delaying the starch retrogradation, and the suitable additive amount was 0.1%-0.3%. To alleviate the retrogradation of the potato sausages which use potato starch as main material should be stored at room temperature (25? or so) after sterilization.