| 摘要 |
1,232,497. Potato product. PROCTER & GAMBLE CO. 13 Dec., 1968 [14 Dec., 1967], No. 59455/68. Heading A2B. Fried potato products are prepared from a dough of dehydrated potatoes and water by (a) adding to the potatoes from 0.02 to 1.5% by weight of the dough of L-ascorbic acid, dehydro L-ascorbic, D-ascorbic acid, dehydro-D-ascorbic acid, or a water soluble edible salt or mixtures thereof, and (b) frying the dough for 5-110 seconds in fat having a temperature of 275‹F. to 400‹F. Preferably the dehydrated potatoes have a reducing sugar content of 0 to 5.0% by weight and an iodine index of 0.01 to 6, and may have a portion of their cells ruptured. The dough may be formed into' shaped pieces prior to frying. The ascorbic acid compound may be dissolved in water which is then used to rehydrate the potatoes in the preparation of the dough. The product may also contain lipid, non-fat milk solids and egg white solids. |
