| 摘要 |
In producing a cooked, mashed potato product in the form of thin porous flakes which are readily reconstituted by adding hot water or milk, a mash of cooked potato is dehydrated as a single layer of potato starch cells of thickness not greater than 0.015 in. on a heated drum, roller or the like. Preferably, the mash is fed between heated twin rollers rotating in opposite directions with a clearance of not more than 0.015 in., e.g. 0.050 in. Rupture of starch cell walls may be minimized by mixing calcium, chloride solution with the mash to give a concentration of 0.01-0.10, preferably 0.05, per cent of calcium chloride. The flakes are preferably of 0.004-0.006 in. thickness. |
