Process technic optimization and quality analysis of naked oats potato fishes

Potato snowflake powder was used in naked oats potato fishes( hereinafter referred to as potato fishes)making instead of fresh potatoes,to confirm the optimum process conditions and the technics,the effects of process conditions to the potato fishes' s sensory quality was studied through single factors tests and orthogonal tests.The comparison between test products( hereinafter referred to as reformative product) and traditional products and the effects of frozen products were delved through scoring and texture analysis.Results showed that the formula conditions of reformative products were: naked oats to potato powder 9∶ 1,salt 2.0 g every 100 g basic flour,water 100 m L every 100 g basic flour,chopped onion 4.0 g every 100 g basic flour,water temperature 90 ℃;reformative products compared with traditional potato fishes had better sense and texture quality,and short- term freezing processes on some sensory qualities of the product and the texture was not significant.