Report on potato instant complex nutritious powder
Tang Zongfu | Liu Liping | Xie Jiang | Gou Xianting | Ying Lihua (Sichuan Academy of Agricultural Sciences (China). Dept. of Crop Processing)
A protein-, mineral- and vitamin-rich potato instant complex powder was developed using potato, peanut and soybean as raw materials. The powder was refined using the spray drying technique. The raw materials' pre-treatments, combination ratios, spray-drying basic requirements and product quality appraisal were also studied. Based from these studies, the following procedures are prescribed to produce a good quality powder: l) potato should be steamed or cooked, but peanut and soybean should not be baked, otherwise the product's quality will be inferior, 2) peanut and soybean should be soaked in alkaline liquid of pH 7-9 for about 10-18 hours to improve the color of the powder, 3) to have good flavor, the ratio of potato:peanut:soybean should be 1:2:2 and, 4) the best temperature for spray-drying is 180 deg C to 190 deg C. Removal of waste air should be done at temperatures below 68 deg C and the spraying pressure should be about 6 kg/sq.cm.
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