Dry potatoes product, instant potatoes and process for making the same.

摘要

A process for the preparation of a dry potato product by comminuting the washed and peeled raw potatoes, blanching and drying the product to a water content of not more than 11 % by weight, the blanching process being carried out in two steps, the first step being blanching with water followed by a second step of blanching with steam, and the blanched potato pieces are dried in a dryer at a temperature of 115 DEG C at the beginning of the dryer which drops to 60 DEG C towards the end of the dryer and, if desired, the product is converted into an instant dry potato product by treatment with moisture and heat, followed by another drying process, the dried potato pieces which have been obtained by two-step blanching and drying being rehydrated and blanched with water at 70-90 DEG C for 15 to 25 minutes, the potato pieces which have been removed from the blanching apparatus are allowed to rest for approx. 1/2 hour or until their temperature has dropped to approx. 50 DEG C in a layer thickness of at least 10 cm, and the potato pieces are subsequently frozen at a temperature of not lower than -7 DEG C and are then kept frozen during a residence time of 1/2 to 10 hours, then fed to a dryer, then dried at temperatures which are just above room temperature at the beginning of the dryer and which are then increased towards the end of the dryer to up to 70 DEG C, and the potato pieces are dried until the water content is less than 11 % by weight, and also the resulting dry potato product and instant dry potato product.