Potato food processing-protein fortified potato chips
Technological process: potato → washing → peeling → finishing → dicing or strips → pre-boiling → cooling → disulfide solution treatment → dry → puffing → adding flavor enhancer → packaging → finished products.
Main points of operation:
① peeling: peeling with lye or infrared radiation, the effect is better.
② molding: cut it into dice, strips or other shapes according to the requirements of the product.
③ drying: the moisture content of the raw material should be strictly controlled, and the drying can be stopped when the moisture content of the raw material is reduced to 2.8-3.5%.
④ puffing: the air-flow puffing equipment is used for puffing. After the material is puffed, the moisture content is 67.7%.
⑤ seasoning: the expanded potato should be seasoned into fresh, salty, sweet and other flavors in time.
Product features: crispy and delicious, palatable, easy to preserve and easy to carry.
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The proportion of nitrogen, phosphorus and potassium applied to potatoes should be appropriate.
The demand for nitrogen, phosphorus and potassium in potato is equally important. In the process of yield formation, nitrogen supply is the basis to ensure the formation of sufficient green leaf area for photosynthesis; phosphorus supply is also indispensable for tuber formation and starch accumulation; on the basis of sufficient nitrogen and phosphorus, potassium supply is necessary for carbohydrate assimilation in the early stage, aboveground to underground tuber transportation and starch accumulation in the later stage. The field test showed that the absorption ratio of nitrogen, phosphorus and potassium in potato was about 1 ∶ 0.5 ∶ 2.5.
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Experimental study on Industrial Rapid Propagation of Potato Test-tube plantlets
For many years, due to the self-breeding and self-breeding of farmers, the yield of potato decreased year by year, the quality became worse, the shape of the product became worse and so on. It has been proved by scientists that virus infection and its accumulation in potato blocks are the main reasons for potato "degradation". In order to solve the problem of serious degradation and yield reduction of main potato varieties in our city, our institute took potato virus-free production as a key experimental subject, and carried out experimental research on the problems existing in virus-free production, so as to make use of resources and reduce production costs.
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