CN112106959A - Automatic production method of mashed potato - Google Patents
Automatic production method of mashed potato Download PDFInfo
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- CN112106959A CN112106959A CN201910534629.7A CN201910534629A CN112106959A CN 112106959 A CN112106959 A CN 112106959A CN 201910534629 A CN201910534629 A CN 201910534629A CN 112106959 A CN112106959 A CN 112106959A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
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- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 65
- 235000012015 potatoes Nutrition 0.000 claims abstract description 47
- 230000004048 modification Effects 0.000 claims abstract description 36
- 238000012986 modification Methods 0.000 claims abstract description 36
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
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- 239000008267 milk Substances 0.000 claims description 13
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- 238000012545 processing Methods 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000012371 Aseptic Filling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- RXVGBQCEAQZMLW-UHFFFAOYSA-N alpha-solanine Natural products CC1CCC2C(C)C3C(CC4C5CC=C6CC(CCC6(C)C5CCC34C)OC7OC(CO)C(O)C(OC8OC(CO)C(O)C(O)C8O)C7OC9OC(CO)C(O)C(O)C9O)N2C1 RXVGBQCEAQZMLW-UHFFFAOYSA-N 0.000 claims description 3
- 230000005587 bubbling Effects 0.000 claims description 3
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- ZGVSETXHNHBTRK-OTYSSXIJSA-N solanine Chemical compound O([C@H]1[C@@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@@H]5N6C[C@@H](C)CC[C@@H]6[C@H]([C@@H]5[C@@]4(C)CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZGVSETXHNHBTRK-OTYSSXIJSA-N 0.000 claims description 3
- 229940031352 solanine Drugs 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
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- 238000010411 cooking Methods 0.000 claims 1
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- 230000008520 organization Effects 0.000 abstract description 5
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- 239000003205 fragrance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
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- 235000021307 Triticum Nutrition 0.000 description 1
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
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- 238000004925 denaturation Methods 0.000 description 1
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- 235000013312 flour Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
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- 238000012827 research and development Methods 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses an automatic production method of mashed potato, which is based on solving two key technical problems of pretreatment and final product organization structure, the potato pretreated by passion fruit raw juice does not turn black and oxidize, and the organization structure of the potato surface layer can be preliminarily changed, so that the crystallization space has local change, and the development of the subsequent modification process is facilitated. The pretreated potatoes can solve the problem of too short color protection time, and simultaneously complete the concentration, dehydration and modification processes to obtain mashed potatoes with the water content of 20-30%, so that the stability and plasticity of the mashed potatoes are improved, the problems of retrogradation, layering, caking, water bleeding and the like of the mashed potatoes are solved, and the automatic production of the mashed potatoes is finally realized.
Description
Technical Field
The invention relates to the field of food processing, in particular to an automatic production method of mashed potato.
Background
Since the strategy of making potato staple food is started in China in 2015, potatoes are processed into staple food such as steamed bread, noodles and rice flour, and the potatoes are pushed to become another staple food except rice, wheat and corn, research on the potatoes in the industry becomes a hot topic, and the processing of mashed potatoes becomes a hot spot of industrial research. The conventional production process of the mashed potato comprises the following steps: the conventional processing method has low automation degree, wherein the difficulty of hindering the realization of automatic production lies in the pretreatment process and the packaging process.
Because the color protection of the potatoes is generally carried out by adopting a mode of combining citric acid or citric acid and sodium erythorbate for pretreatment, the color protection effect is poor due to the mode, the potatoes are required to be put into pretreatment liquid immediately after peeling, the color protection time is short, the potatoes generally begin to turn black and change color after more than 30 minutes, great trouble is brought to subsequent automatic production, and if the problem that the color protection time is too short is not solved, the automatic production process of the potatoes cannot be continued. Secondly, due to the defects of high water content, poor stability and plasticity of the product and the like of the mashed potato produced by the conventional method, the problems of serious retrogradation, layering, caking, water separation and the like of the filled product exist, the commercialization cannot be realized, the small package for thousands of households cannot be filled, and only large industrial barreled packages can be produced. Therefore, only by solving the problems of retrogradation, layering, caking, bleeding and the like of the mashed potatoes, the canned mashed potatoes in different specifications can show a better organization state, and the production of products in different specifications is really realized through automatic control. The large barrel with single specification is not beneficial to realizing the staple food of the potatoes, and the potatoes can be called as the staple food after being approved by thousands of households. At present, the research and development of the characteristics of realizing automatic production and obviously improving the plasticity and stability of mashed potatoes is imperative and is also an inevitable requirement for the staple food of potatoes.
Disclosure of Invention
In view of the above problems, an object of the present invention is to provide an automated production method of mashed potatoes, which can achieve automated production and can significantly improve plasticity and stability of the mashed potatoes.
In order to achieve the above object, the present invention is achieved by the following technical solutions.
An automatic production method of mashed potato is characterized in that the processing process is as follows:
firstly, selecting and cleaning:
selecting potatoes with high starch content and with a tuber weight of 14-25% as standard, and removing germinated and green parts and diseased and rotten parts of the potatoes to ensure that the solanine content of the potato raw material product is not more than 0.02%; and (3) putting the selected potatoes into a special cleaning pool, cleaning the surface by adopting a bubbling rolling principle, and removing impurities such as peels, gravels and the like.
Peeling and cutting:
selecting cleaned potatoes, feeding the potatoes into special peeling and dicing equipment through a lifter, screening the potatoes by a doubling machine, feeding the potatoes with the same diameter range into the same channel, peeling the potatoes, and cutting the potatoes into potato blocks with the thickness not more than 2 cm.
Thirdly, potato pretreatment:
the cut potatoes enter a chain at the bottom of a pretreatment tank through a chain, and pretreatment liquid in the pretreatment tank is prepared in advance; the temperature in the pretreatment process is controlled to be normal temperature, the time is more than 30 minutes and not more than 4 hours at most;
the pretreatment liquid is a mixed liquid of water and passion fruit raw juice, wherein the preparation ratio of the water to the passion fruit raw juice is 100: 3-9.
Fourthly, curing and pulping:
placing the pretreated potato blocks into a steaming tray of a steam box through a lifter, placing the steaming tray into the steam box through a self-steaming tray rack vehicle and a guide rail, and steaming for 20-45 minutes for curing; and then pushing the self-propelled steaming tray frame vehicle into a pulping process through a guide rail, enabling the steaming tray to enter a chain channel through a gripper, guiding the cured potato blocks into a pulping machine, and pulping.
Fifthly, pre-modification:
(5.1) pouring mashed potato obtained in the fourth step into a container with stirring and heating functions, and heating to 40-45 ℃;
(5.2) selecting a modification auxiliary agent with the weight of 2.5-5% of the mashed potato, wherein the modification auxiliary agent is dissolved in fresh milk in advance, and the dissolving ratio of the modification auxiliary agent to the fresh milk is 100: 50-80;
(5.3) adding the dissolved modification auxiliary agent into the container in the step (5.1), uniformly stirring, keeping the temperature at 40-45 ℃, and finishing pre-modification within 1-2 hours;
the preparation method of the modification auxiliary agent comprises the following steps:
selecting bread fruits which turn brown from cyan as raw materials, taking the skin of the bread fruits, and slightly changing the thickness of the cut skin according to the size of the bread fruits when the skin is cut, wherein the conventional thickness is about 0.5-1.5 cm, so that the bread fruits cannot contain too much pulp, only a thin layer of pulp in the bread fruits is taken as a standard, and the thickness of the pulp is not more than 1 cm; soaking the prepared bread peel in fresh milk for 18-24 hours, and taking out; drying the soaked bread peel until the water content is 5-7%, and then crushing into powder of 60-100 meshes by a crusher, namely the modification auxiliary agent.
The fresh milk in the step is pure milk sold in the market, and no other substances are added.
Sixthly, concentration and dehydration:
(6.1) precooling: pre-cooling the semi-finished product pre-modified in the step five in an environment of 10-15 ℃ until the central temperature is 20-25 ℃, and standing for 3-5 hours;
(6.2) concentrating, dehydrating and modifying: and (3) adding the precooled semi-finished product into a double-effect vacuum concentration pot, wherein the concentration temperature is 50 ℃, the vacuum degree is 0.8MPa, and the concentration time is 150-180 minutes, thus completing the concentration, dehydration and modification process to obtain the mashed potato with the water content of 20-30%.
Seventhly, filling, precooling and quick-freezing finished products:
conveying the mashed potatoes prepared in the sixth step into a filling machine through a pipeline for aseptic filling, pre-cooling the mashed potatoes in a pre-cooling warehouse at 5-18 ℃ after filling until the central temperature is about 30 ℃, then quickly freezing the mashed potatoes in quick-freezing equipment (the quick-freezing temperature is required to be 40 ℃ below zero to 60 ℃ below zero), and obtaining the finished product when the central freezing temperature of the quick-frozen finished product reaches 18 ℃ below zero.
The aseptic filling specification can be large package or small package; the finished product is finally stored in a freezer at 18 ℃ below zero.
Further, the passion fruit raw juice in the third step is the passion fruit raw juice which is obtained by performing conventional juice processing technologies such as juicing, clarifying and filtering on fresh passion fruit and does not contain any particles.
Further, the drying in the fifth step may adopt one of microwave, vacuum freezing and hot air drying technologies.
The automatic production method is based on solving two key technical problems of pretreatment and final product organization structure, and can utilize the existing combined control thought to realize the whole-process automatic control by adopting pipelines and chain ways for all the processes, adopting a relatively mature RFID automatic control technology and adopting a PLC control system. Therefore, the key point of the invention is to provide a systematic production method, so that the problem of excessively short color protection time of pretreated potatoes can be solved, the concentration, dehydration and modification processes are completed at the same time, mashed potatoes with the water content of 20-30% are obtained, the stability and plasticity of the mashed potatoes are improved, the problems of retrogradation, layering, caking, water precipitation and the like of the mashed potatoes are solved, and the automatic production of the mashed potatoes is finally realized.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention provides a brand-new mashed potato concentration and dehydration process, which can be realized at the normal temperature of 10-50 ℃, does not need low-temperature freezing or a high-temperature environment higher than 60 ℃, successfully realizes physical modification, concentration and dehydration of mashed potatoes, and well reserves nutritional ingredients in the mashed potatoes. The method can reduce the water content of the mashed potato from 80-85% to 20-30%, has obvious dehydration effect, and is beneficial to storage, transportation and subsequent industrial production of the mashed potato.
2. The modification auxiliary agent with the flexible denaturation function for the mashed potatoes is originally invented and formed through the treatment of the wrapper of the bread, the modification auxiliary agent can achieve the purposes of changing the characteristics of the tissue structure hinge in the mashed potatoes, softening the granular feel of the mashed potatoes and improving the stability of the mashed potatoes, so that the mashed potatoes can be dehydrated to 20-30 percent of water content at lower temperature (below 50 ℃), and breakthrough technical progress is achieved compared with the conventional dehydration method. The modified auxiliary agent has high protein content, can overcome the defect of low protein content of the mashed potato, and improves the nutritional value of the mashed potato.
3. The concentrated mashed potato eliminates the original fishy smell of potatoes due to the change of an internal crystal layer and the change of an organizational structure, retains the fresh fragrance of the potatoes, highly integrates the flavor of the modification auxiliary agent with the fresh fragrance of the potatoes, and does not introduce other foreign flavors.
4. The method for pretreating the passion fruit juice originally provides a pretreatment method, wherein the potatoes are not blackened and oxidized after the passion fruit juice is treated, the pretreatment process preliminarily changes the texture structure of the surface layer of the potatoes, the crystallization space is locally changed, and the subsequent modification process is conveniently carried out. By comparison, if the pretreatment process of the invention is not carried out, the recovery of the final product is obviously weakened, the recovery ratio is reduced by 0.8, and the recovered tissue structure has poor stability and slight water precipitation.
5. The method can produce mashed potato products with different specifications, solves the problems of serious layering, caking and water separation of mashed potato, can present better organization states when filled with products with different specifications, and truly realizes the production of products with different specifications through automatic control.
Detailed Description
The process of the present invention is described below with reference to specific embodiments.
Example (b):
an automatic production method of mashed potato comprises the following steps:
firstly, selecting and cleaning:
selecting potatoes with high starch content and 25% of tuber stem weight as standard, and removing germinated and green parts and diseased and rotten parts of the potatoes to ensure that the solanine content of the potato raw material product is not more than 0.02%; and (3) putting the selected potatoes into a special cleaning pool, cleaning the surface by adopting a bubbling rolling principle, and removing impurities such as peels, gravels and the like.
Peeling and cutting:
selecting cleaned potatoes, feeding the potatoes into special peeling and dicing equipment through a lifter, screening the potatoes by a doubling machine, feeding the potatoes with the same diameter range into the same channel, peeling the potatoes, and cutting the potatoes into potato blocks with the thickness of 2 cm.
Thirdly, potato pretreatment:
preparing water and passion fruit raw juice according to a preparation ratio of 100:8 to prepare a pretreatment solution, wherein the passion fruit raw juice is obtained by carrying out conventional juice processing technologies such as juicing, clarifying and filtering on fresh passion fruit and does not contain any particles.
And (3) putting the prepared pretreatment liquid into a pretreatment tank, feeding the cut potatoes into a bottom chain of the pretreatment tank through a chain, and controlling the temperature of the pretreatment process to be normal temperature for 50 minutes.
Fourthly, curing and pulping:
placing the pretreated potato blocks into a steaming tray of a steam box through a lifter, placing the steaming tray into the steam box through a self-steaming tray rack vehicle and a guide rail, and steaming for 45 minutes for curing; and then pushing the self-propelled steaming tray frame vehicle into a pulping process through a guide rail, enabling the steaming tray to enter a chain channel through a gripper, guiding the cured potato blocks into a pulping machine, and pulping.
Fifthly, pre-modification:
firstly, preparing a modification auxiliary agent: selecting bread fruits which turn brown from cyan as raw materials, taking the skin of the bread fruits, and slightly changing the thickness of the cut skin according to the size of the bread fruits when the skin is cut, wherein the conventional thickness is about 0.5-1.5 cm, so that the bread fruits cannot contain too much pulp, only a thin layer of pulp in the bread fruits is taken as a standard, and the thickness of the pulp is not more than 1 cm; soaking the prepared bread peel in commercially available pure milk, just immersing the bread peel in the pure milk, and taking out after soaking for 22 hours; drying the soaked bread peel in a microwave mode until the moisture content is 7%, and then crushing the bread peel into powder of 90 meshes by using a crusher to obtain the modification auxiliary agent.
Dissolving the modified adjuvant with fresh milk at a ratio of 100: 60.
(5.1) pouring mashed potato obtained in the fourth step into a container with stirring and heating functions, and heating to 40 ℃;
(5.2) selecting a modification auxiliary agent with the weight of 4% of the mashed potato, wherein the modification auxiliary agent is dissolved in fresh milk in advance, and the dissolving ratio of the modification auxiliary agent to the fresh milk is 100: 60;
(5.3) adding the dissolved modification auxiliary agent into the container in the step (5.1), uniformly stirring, keeping the temperature at 40 ℃, and finishing pre-modification within 2 hours.
Sixthly, concentration and dehydration:
(6.1) precooling: pre-cooling the semi-finished product pre-modified in the fifth step to 25 ℃ in an environment of 15 ℃, and standing for 5 hours;
(6.2) concentrating, dehydrating and modifying: and (3) adding the precooled semi-finished product into a double-effect vacuum concentration pot, wherein the concentration temperature is 50 ℃, the vacuum degree is 0.8MPa, and the concentration time is 180 minutes, thus completing the concentration, dehydration and modification process to obtain the mashed potato with the water content of 25%.
Seventhly, filling, precooling and quick-freezing finished products:
conveying the mashed potatoes prepared in the sixth step into a filling machine through a pipeline for aseptic filling, pre-cooling the mashed potatoes in a pre-cooling warehouse at 10 ℃ after filling until the central temperature is 30 ℃, then quickly freezing the mashed potatoes in quick-freezing equipment (the quick-freezing temperature is required to be 40 ℃ below zero to 60 ℃ below zero), and obtaining the finished product when the central freezing temperature of the quick-frozen finished product reaches 18 ℃ below zero.
The aseptic filling specification can be large package or small package; the finished product is finally stored in a freezer at 18 ℃ below zero.
The above description is only a preferred embodiment of the present invention, and it is needless to say that the scope of the present invention is not limited by this, and therefore, the scope of the present invention is covered by the claims equivalent to the modifications of the present invention.
Claims (3)
1. An automatic production method of mashed potato is characterized in that the processing process is as follows:
firstly, selecting and cleaning:
selecting potatoes with high starch content and with a tuber weight of 14-25% as standard, and removing germinated and green parts and diseased and rotten parts of the potatoes to ensure that the solanine content of the potato raw material product is not more than 0.02%; putting the selected potatoes into a special cleaning pool, cleaning the surface by adopting a bubbling rolling principle, and removing impurities;
peeling and cutting:
selecting cleaned potatoes, feeding the potatoes into special peeling and dicing equipment through a hoister, screening the potatoes by a doubling machine, feeding the potatoes with the same diameter range into the same channel, peeling the potatoes, and cutting the potatoes into potato blocks with the thickness of not more than 2 cm;
thirdly, potato pretreatment:
the cut potatoes enter a chain at the bottom of a pretreatment tank through a chain, and pretreatment liquid in the pretreatment tank is prepared in advance; the temperature in the pretreatment process is controlled to be normal temperature, the time is more than 30 minutes and not more than 4 hours at most;
the pretreatment solution is a mixed solution of water and passion fruit raw juice, wherein the preparation ratio of the water to the passion fruit raw juice is 100: 3-9;
fourthly, curing and pulping:
placing the pretreated potato blocks into a steam box for cooking for 20-45 minutes for curing; then introducing the cured potato blocks into a pulping machine for pulping;
fifthly, pre-modification:
(5.1) pouring mashed potato obtained in the fourth step into a container with stirring and heating functions, and heating to 40-45 ℃;
(5.2) selecting a modification auxiliary agent with the weight of 2.5-5% of the mashed potato, wherein the modification auxiliary agent is dissolved in fresh milk in advance, and the dissolving ratio of the modification auxiliary agent to the fresh milk is 100: 50-80;
(5.3) adding the dissolved modification auxiliary agent into the container in the step (5.1), uniformly stirring, keeping the temperature at 40-45 ℃, and finishing pre-modification within 1-2 hours;
the preparation method of the modification auxiliary agent comprises the following steps:
selecting bread fruits which turn brown from cyan as raw materials, taking the skin of the bread fruits, and slightly changing the thickness of the cut skin according to the size of the bread fruits when the skin is cut, wherein the conventional thickness is about 0.5-1.5 cm, and the thickness of the pulp is not more than 1 cm; soaking the prepared bread peel in fresh milk for 18-24 hours, and taking out; drying the soaked bread peel until the moisture content is 5-7%, and then crushing into powder of 60-100 meshes by a crusher to obtain the modification auxiliary agent;
sixthly, concentration and dehydration:
(6.1) precooling: pre-cooling the semi-finished product pre-modified in the step five in an environment of 10-15 ℃ until the central temperature is 20-25 ℃, and standing for 3-5 hours;
(6.2) concentrating, dehydrating and modifying: adding the pre-cooled semi-finished product into a double-effect vacuum concentration pot, wherein the concentration temperature is 50 ℃, the vacuum degree is 0.8MPa, and the concentration time is 150-180 minutes, thus completing the concentration, dehydration and modification process to obtain mashed potato with the water content of 20-30%;
seventhly, filling, precooling and quick-freezing finished products:
conveying the mashed potatoes prepared in the sixth step into a filling machine through a pipeline for aseptic filling, pre-cooling the mashed potatoes in a pre-cooling warehouse at 5-18 ℃ after filling until the central temperature is about 30 ℃, then transferring into quick-freezing equipment for quick-freezing, and finally obtaining the product when the central freezing temperature of the quick-frozen finished product reaches minus 18 ℃.
2. The automated production method of mashed potato as claimed in claim 1, wherein the raw passion fruit juice obtained in the third step is raw passion fruit juice without any particles obtained by a conventional juice processing technology after fresh passion fruit is squeezed, clarified and filtered.
3. The automated mashed potato production method of claim 1, wherein the drying in the fifth step is performed by one of microwave, vacuum freezing and hot air drying.
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