The first section potato technical characteristics

First, the origin distribution of potatoes

Second, the morphology and structure of potato tuber

III. Chemical Composition and Commodity Quality of Potato Tubers

Fourth, the nutritional value of potatoes.

Section 2 Storage of Potatoes

1. Changes of nutritional components of potatoes during storage

Second, the storage loss of potatoes.

Third, how to control the loss of potatoes during sorting and storage?

Fourthly, the effect of storage on potato processing quality.

Five, potato storage system

Chapter II Production of Potato Sugar

The first section is the conventional production technology of potato starch sugar

First, saccharification

Secondly, refine saccharified liquid.

Section 2 Production Technology of Potato Starch Sugar

First of all, maltodextrin

Second, oligosaccharides.

Three, glucose syrup (whole sugar)

Fourthly, invert syrup.

5. Production of maltose from potato residue

Sixth, caramel pigment.

Chapter III Potato Food Processing Technology

Section 1 Processing technology of potato chips

First, fry potato chips.

Second, potato chips

Thirdly, microwave puffing nutritious potato chips.

Fourth, potato chips

Five, potato spiced slices

Six, baked potato chips

Seven, garlic potato chips

Eight, potato chips

Nine, potato imitation shrimp slices

Ten, dehydrated potato chips

XI。 Sweet potato chips

Twelve, amber potato chips

Thirteen, hollow potato chips

Fourteen Bake and shape potato chips.

Fifteen, fried potato chips

Sixteen, casual potato chips

17. Crispy potato chips

Section 2 Processing Technology of Potato Fermented Food

First of all, potato yogurt

Second, potato processing vinegar

Third, potato processing rice wine

4. Mulberry leaf and potato fermented beverage

Verb (abbreviation of verb) potato Gowasu

Six, potato processing monosodium glutamate

Seven, potato persimmon leaf low alcohol beverage

Eight, potato yam yogurt

Nine, potato wine

Ten, potato production of citric acid and calcium citrate.

Section 3 Processing Technology of Potato Powder Products

First, potato whole powder

Second, potato whole powder series products

Third, potato granule powder

Four, the elderly potato nutrition powder

Five, flaky dehydrated potato powder

Six, potato instant noodles

Section 4 Potato vermicelli, vermicelli and vermicelli

First, potato vermicelli

Second, there are no frozen potato vermicelli.

Third, refined white vermicelli and vermicelli.

Fourthly, a new method of making potato vermicelli.

Five, potato and tomato vermicelli

Six, fish vermicelli

Seven, packaging vermicelli

Eight, mushroom and potato vermicelli

Nine, potato vermicelli without alum.

Potato instant vermicelli

XI. Instant vermicelli with cooking-resistant chicken flavor

Twelve, potato skin

Section 5 Processing Technology of Preserved Potato, Canned Potato and Jam

First of all, preserved potatoes

Second, canned soft potatoes.

Three. Canned salted potatoes

Four, potato jam

Five, low-sugar milk potato jam

Section 6 Processing Technology of Potato Bread, Biscuits and Cake

First, potato biscuits

Second, potato peach crisp

Third, potato health bread.

Potato and rice vinegar fortified bread

Fifth, the potato mouth is crisp.

Six, potato fried cake

Seven, potatoes and pineapple beans

Eight, nutrition bubble department

Nine, orange potato chips

Ten, potato sandwich

XI。 Potato Saqima

Twelve, potato embarrassment

Thirteen, potato cake

Section 7 Processing technology of potato puffed food

First, puffed potato chips.

Second, puffed potatoes

Third, flavored potato puffed food

Fourth, tremella crisp

Five, protein fortified potato chips.

Six, composite potato puffed strips

Seven, potato three-dimensional puffed food

Eight, fried puffed potato balls

Section 8 Other Potato Food Processing Technologies

First, peel potatoes.

Second, dehydrated diced potatoes.

Third, potato drinks.

Four, potato starch glutinous rice paper

Five, functional potato children's food

Six, potato health mutton balls

Seven, potatoes and carrots peeled.

Eight, potato mutton soup

Nine, multi-flavor crisp potato cake

Ten, quick-frozen potato chips

Eleven, potato ice cream

Twelve, potato fiber

Thirteen, several flavors of potato cakes

Fourteen, quick-frozen potato cake

Fifteen, potato artificial rice

Sixteen, nutritious food additives

Seventeen, potato stuffing

Eighteen, potato meatballs

Nineteen, pork mashed potatoes

Twenty, other potato snacks

Section 9 Potato dishes

First, Deng Yun shredded potatoes.

Second, tomato juice mixed with shredded potatoes.

Third, fried potato rolls.

Four, pearl sweet potato roll

Five, shrimp balls and potato balls

Six, sweet and sour fish

Seven, dry rice mashed potatoes

Eight, colored mashed potatoes

Nine, potato biscuits

Ten, innovative potato cakes

Eleven, lobster sauce, shad and potato floss

Twelve, tender beef and potato floss

Thirteen, fresh squid and potato floss

Fourteen, beer potato duck

Fifteen, Songhua potato roll

Sixteen, egg yolk potato clip

Chapter IV Quality Control of Potato Food

Section 1 Technology and Quality Assurance of Potato Food

I. Overview

Second, the technology and quality assurance

Section 2 Chemical Factors Affecting Potato Processing Quality

Section 3 Quality and Quality of Potatoes

First of all, the size of potato tuber

Second, the shape of potatoes.

Thirdly, the depth of potato bud eye and skin quality.

Step 4 peel potatoes

5. Temperature of potato meat

Sixth, the color of potato meat.

Seven, frying test

Section 4 Colors and Defects of Potato Products

First, the color of potato products

Second, the defects of potato products

Section 5 Flavor of Potato Processed Products

I. Oil

Second, salt and seasoning.

Third, the evaluation of flavor.

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