| 摘要 |
A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method including boiling whole, slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled. The resulting dehydrated product (1) retains more Vitamin C; (2) lighter color; (3) high percent of free amylose; (4) less broken cells, and (3) less degradation products than a corresponding product produced by conventional methods. |
