| 摘要 |
Production of a dry, cooked potato product, reconstitutable with water or milk to a non-gummy, non-lumping, friable, mealy and fluffy mashed potato, by the procedure involving recycling of cooked, mashed and dried potato to freshly cooked and mashed potato to reduce the water content of the mixture to below 50%, e.g. 25-45%, is characterized by bringing the freshly cooked mashed potato at 150-212 DEG F. into contact with the recycled dried material at 140 DEG F., mixing for at least 5 minutes and maintaining 70-100% relative humidity in the atmosphere of the mixing vessel and the temperature of the mixture at 120 DEG for 1-60 minutes to obtain a product of density greater than 0.35 and of colour of luminous reflectance greater than 70%, chromaticity co-ordinate along the X axis of less than 0.3430 and chromaticity co-ordinate along the Y axis of less than 0.3530 and of blue value between 0 and 55. (References are made to the publications describing these tests). |
