Preparation And Quality Evaluation Of Potato Nutrition Powder

Potato powder is a dehydrated product of fresh potatoes.It not only can be stored for a long time,but also almost preserves the nutritional value and flavor of potatoes.It is a high-quality raw material for potato food processing.In order to enrich the types of deep processing of potato whole powder products,this article mainly uses spray drying technology to study potato whole powder as the main raw material,by adding milk powder,soy protein,pumpkin powder to prepare potato blended nutritional powder,and the proportion of main ingredients Confirm,mix the taste of the potato powder,analyze the effect of the drying agent and spray drying process on the yield and moisture content of the potato powder,determine the main ingredients,flavoring agents,and additives of the potato powder The best addition ratio of the desiccant and the best drying process.The main findings are as follows:(1)In this experiment,the formula of potato powder is as follows:based on the quality of 100 g potato powder,the added milk powder,soy protein,and pumpkin powder account for 18%,9%,and 8%(w/w)of the potato powder respectively;The added amounts of sucralose,sodium glutamate,and sodium chloride accounted for 0.17%,0.3%,and 0.5%of 100 g of potato powder respectively.(2)Study the effect of drying aid on the yield and moisture content of potato nutrition powder,and determine the optimal addition amount of drying aid sodium alginate,maltodextrin,sodium carboxymethyl cellulose accounted for 100 g of potatoes 0.3%,9%,0.4% of the whole powder.(3)Through the study of spray drying process conditions,the best process conditions for spray drying were determined:the inlet air temperature was 200℃,the pump speed of the peristaltic pump was 15 r/min,and the material concentration was 16%(w/v).(4)The brewing method of potato nutrition powder was studied,and the best brewing technology was determined as brewing ratio 1:10 and flushing temperature 80℃.The main nutritional components and physical and chemical properties were determined.The nutritional content of protein,fat and reducing sugar in 100 g potato blended nutrition powder was higher than that of potato whole powder,with the protein content reaching 13.50%,reaching the standard of protein-rich food,and the moisture content was lower than that of potato whole powder,making it easier to store.The total amino acid content was 206.92 mg,of which the sum of essential amino acid and tyrosine content was 85.24 mg,accounting for 41.19%of the total amino acid content.Compared with potato whole powder,potato blended nutrition powder had better and richer flavor substances.(5)Through the sensory evaluation of potato powder,the potato powder is higher than the whole potato powder in tissue morphology,color,solubility,stability,taste and flavor.The solubility and solubility are slightly lower than the commercially available potato powder.