CN108433011A - A kind of method of microwave radiation technology process for producing potato full-powder - Google Patents
A kind of method of microwave radiation technology process for producing potato full-powder Download PDFInfo
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- CN108433011A CN108433011A CN201810182759.4A CN201810182759A CN108433011A CN 108433011 A CN108433011 A CN 108433011A CN 201810182759 A CN201810182759 A CN 201810182759A CN 108433011 A CN108433011 A CN 108433011A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of methods of microwave radiation technology process for producing potato full-powder, belong to deep processing of farm products and its production technical field.It is characterized in that：Fresh potato is after sorting, cleaning, peeling, it is sliced, cuts or dices, be immersed in water or color stabilizer, microwave radiation technology processing is recycled to inhibit to be unfavorable for full powder appearance and the biological enzyme enzyme activity of flavor in fresh potato, after cooled dehydrated, the supply and demand through drying, milling and sieving obtains finished product.Obtained potato full-powder has good color and luster, good flavor and lower starch burn degree, and raw material or auxiliary material can be used as to prepare the region features types such as steamed bun, bread, cake, biscuit, noodles, deep-fried twisted dough sticks, rice flour, fried dough twist, thin pancake, compounding rice, leisure pastime type, functional health type staple food products.
Description
Technical field
The present invention relates to a kind of methods of microwave radiation technology process for producing potato full-powder, belong to deep processing of farm products and its life
Produce technical field.
Background technology
Potato contains abundant nutriment, rich in human bodies institutes such as high-quality protein, vitamin, minerals, dietary fibers
The nutriment needed, and low in calories, low fat.Potato is mild-natured, sweet in flavor, nontoxic, can tonifying qi and regulating middle energizer, relieving spasm to stop pain, invigorating the spleen and
Stomach, tonneau stool, have a pain to weakness of the spleen and the stomach, indigestion, gastrointestinal disharmony, gastral cavity abdomen, the patient outcome of inhibited defecation it is notable, and can
A variety of diseases such as effective pre- preventing obesity, diabetes, the cerebrovascular, angiocarpy, depression and tumour.At the beginning of 2015, " potato staple food grain
Change Symposium On Development Strategy " it is held in the Chinese Academy of Agricultural Sciences；Start potato staple foodization strategy, to improving people's nutrient health
It is of great importance in terms of horizontal, guarantee national food security.
In recent years, in potato staple food progradation, potato full-powder becomes research hotspot because its nutrition is comprehensive.Horse
The full powder of bell potato includes potato granule full powder, potato flakes, potato starch.Potato granule full powder is because of its technique
Complicated, production cost height, there has been no production lines at home.Currently, domestic main potato full-powder production line is mainly Ma Ling
The full powder of potato snowflake.Potato full-powder be using fresh potato as raw material, it is selected, clean, remove the peel, being sliced, rinsing, precooking, is cold
But, fine particulate obtained by the technical process such as boiling, roller drying, piece bits shape or powdery product.Since potato snowflake is complete
In process of production, after strong heating process, starch burn degree reaches 96% or more to powder, is added in staple food that there are noodles
Easy broken strip, muddy soup, steamed bun large viscosity, shape of product is different, volume, not of uniform size, rough, and gas-holding ability is weak, Yi Kai
The problems such as splitting.Potato starch is selected, cleaning, peeling, slice, rinsing, color stabilizer shield using fresh potato as raw material
Powdery product obtained by the technical process such as color, drying.Since chemical color protection cannot make polyphenol oxidase, peroxidase completely
Etc. enzyme systems inactivation, potato starch weak flavor, during storage the problems such as easy brown stain.Therefore, to improve food quality, it is badly in need of
It is relatively low to research and develop a kind of starch burn degree, processing performance is good, and color and luster is good, the potato full-powder of raciness.
Invention content
The method that the present invention uses microwave radiation technology process for producing potato full-powder, the heat effect due to microwave and non-heat effect
Make the biological enzyme rapid deactivation for being unfavorable for full powder appearance and flavor in fresh potato；Temperature sets relatively low, processing time simultaneously
It is shorter, it can obtain that starch burn degree is relatively low, and color and luster is good, the potato full-powder of raciness.
It is to utilize microwave treatment Ma Ling the first purpose of the invention is to provide a kind of method producing potato full-powder
Potato；The microwave treatment dosage is 1~10w/g potatos, and temperature is set as 20~80 DEG C, and processing time is 2~20min.
In one embodiment of the invention, it is that microwave treatment is carried out to the potato after slice, stripping and slicing or slitting.
In one embodiment of the invention, the potato is the general types of potato full-powder processing, and potato meat is
White, light yellow, kind includes but not limited to the Atlantic Ocean, Holland 15, Xia Bodi, gram new No.1, pale reddish brown white, middle potato 18
Number.
In one embodiment of the invention, it is also impregnated before the microwave treatment；The immersion be with clear water or
Water containing color stabilizer impregnates potato block, potato slices or potato ball.
In one embodiment of the invention, the method includes：It selects, clean, removing the peel, being sliced, impregnating, using micro-
Wave aid in treatment, cooled dehydrated, dry, milling and sieving.
In one embodiment of the invention, described method includes following steps：By fresh potato through sorting, it is clear
It after washing, removing the peel, is sliced, cuts or dices, be immersed in water or color stabilizer, microwave radiation technology processing is recycled to inhibit fresh potato
Middle polyphenol oxidase etc. is unfavorable for full powder appearance and the biological enzyme enzyme activity of flavor, after cooled dehydrated, through drying, milling and sieving
Process obtains the full powder finished product with relatively low gelatinization degree.
In one embodiment of the invention, drying will not cause potato full-powder gelatinization degree significantly to increase, drying side
Formula includes forced air drying, pneumatic conveying drying, frozen drying, rotary flash distillation formula is dry, changing temperature-pressure-difference and puffing is dry, vacuum rake type
Drying, low temperature thin layer drying, vacuum and low temperature liquid is continuous drying or rotary vane type is dried, product final moisture content≤14%.
In one embodiment of the invention, the method specifically comprises the following steps：
1, fresh potato is sliced, cuts or dices through sorting, cleaning, peeling, and thickness is 0.3~4cm, is put in water
In or color stabilizer it is spare；
2, by potato slices, water is added and sets in glass container and is impregnated, make the mass ratio of water and potato slices≤
5:1。
3, glass container is put into microwave equipment and is handled, microwave treatment density is 1~10w/g potatos, microwave treatment
Temperature be set as 20~80 DEG C, microwave treatment time is 2~20min；
4, using cold water, by step 3, treated that potato block is cooled to potato slices central temperature≤20 DEG C, then
Potato slices are pulled out and drains, crush；
5, the dehydrated potato powder after crushing is dried to final moisture content≤8%.
In one embodiment of the invention, the color stabilizer includes：Ascorbic acid, L-cysteine, bisulfite
Sodium, citric acid, acetic acid citric acid or kojic acid.
Second object of the present invention be to provide using the method handle obtain starch burn degree it is relatively low, color and luster is good,
The potato full-powder of raciness.
The present invention also provides the methods to prepare using potato as the application in the food of constitutive material.
In one embodiment of the invention, the food includes but not limited to steamed bun, bread, cake, biscuit, face
Item, deep-fried twisted dough sticks, rice flour, fried dough twist, thin pancake or compounding rice.
Beneficial effects of the present invention are：
1, the present invention is compared with traditional potato flakes high temperature blanching, boiling processing technology, and heating temperature is by blanching
75 DEG C, 95 DEG C of boiling is reduced to 20-80 DEG C, and process time shorten to 2-20min by 50min, considerably reduces energy consumption, improves
Production efficiency, to solve the problems, such as that potato flakes are of high cost；
2, the method for the present invention can effectively in inhibition of potato the related enzyme systems such as polyphenol oxidase, peroxidase activity,
Prevent the brown stain of potato slices；
3, the method for the present invention due to treatment conditions it is milder, processing time is shorter, therefore can make to form sediment in potato slices
Powder gelatinization degree is relatively low, and can keep the nutritional ingredient of potato to the maximum extent；
4, the method for the present invention maintains the distinctive fragrance of potato；
5, obtained potato full-powder has good color and luster, good flavor and lower starch burn degree, can be with
The regions such as steamed bun, bread, cake, biscuit, noodles, deep-fried twisted dough sticks, rice flour, fried dough twist, thin pancake, compounding rice are prepared as raw material or auxiliary material
Characteristic type, leisure pastime type, functional health type staple food products.
Description of the drawings
Fig. 1 is microwave radiation technology process for producing potato full-powder and raw full powder, potato snowflake powder flavor principal component analysis；It is horizontal
The first principal component of coordinate representation flavor；Ordinate of orthogonal axes indicates the Second principal component, of flavor respectively；
Fig. 2 is vertical view, front view, the sectional view of the full powder of microwave, raw full powder, potato snowflake powder steamed bun.
Specific implementation mode
1, the assay method of brightness：
Using the brightness value L * of high-precision colour photometer determination sample, instrument standard blackboard, blank external calibration, black is
0, white is 100.Make blank with No. 1 valve bag, weigh 3g potato full-powders in No. 1 valve bag, pave, measure 3 times it is parallel,
It is averaged.
2, PPO enzyme activity inhibiting rate measures：
It by fresh potato slice, freeze-drying, crushes, takes potato full-powder 1g (M1), with 15ml phosphate buffers (0.1M,
PH=6.8 it) extracts, 10000r/min refrigerated centrifuges 25min (4 DEG C), supernatant is prepare liquid.Take 0.1ml prepare liquids, 2ml neighbour's benzene
Diphenol (0.1M) and 2ml phosphate buffers survey absorbance value A in 5ml centrifuge tubes at 37 DEG C of heat preservations 5min, 420nm1.It is not added with
Laboratory sample is as blank, absorbance A0。
Take potato full-powder 1g (M2), it is extracted with 15ml phosphate buffers (0.1M, PH=6.8), 10000r/min freezings
25min (4 DEG C) is centrifuged, supernatant is prepare liquid.Take 0.1ml prepare liquids, 2ml catechols (0.1M) and 2ml phosphate buffers in
In 5ml centrifuge tubes, absorbance value A is surveyed at 37 DEG C of heat preservations 5min, 420nm2。
Enzyme activity is defined as：It is 1 enzyme-activity unit (U/ming), PPO enzyme activity that 1ml enzyme solution 1minOD values, which often increase by 0.001,
Inhibiting rate calculation formula is as follows：
3, the measurement of starch burn degree：
The accurate sample 1.000g weighed through 100 mesh, is respectively placed in the triangular flask of two 100mL, separately takes one
The triangular flask of 100mL is not added with test sample as blank, distilled water 50mL is respectively added into these three bottles.One of them is equipped with sample
The triangular flask of product, which is placed in boiling water, is gelatinized 20min, then will be quickly cooled to 20 DEG C.It is respectively added 3% in three triangular flasks
2h is vibrated in Taka amylase liquids 5mL (used time now matches), 37 DEG C of water-baths, and the hydrochloric acid 2mL that 1mol/L is added immediately after terminates reaction,
Then the sodium hydroxide 2mL that 1mol/L is added terminates reaction, is fully transferred in 250mL volumetric flasks, with deionized water constant volume.It crosses
Filter.Filtrate measures content of reducing sugar after appropriate dilution, using DNS methods.Think sample ungelatinized part not with Taka amylase
Reaction generates reduced sugar, and gelatinization degree calculation formula is as follows
4, flavor substance is analyzed：
Preparation of samples：Take each sample 0.8g sample+3.75ml water, do 4 it is parallel.
Electronic nose measures：It takes mixed solution 3ml to be added in makings bottle with dropper, covers bottle cap, measured after standing 10min.
Laboratory temperature is 25 DEG C.It is detected with electronic nose using the method that head space is sampled, detection time 80s, sensor cleaning
Time is 90s, and it is 80 DEG C to rinse temperature.It is analyzed with the signal under stable state, the signal of 70s is taken to be analyzed as electronic nose
Time point.
5, the full texture analysis of steamed bun：
The steamed bun of shortening postcooling 60min is taken, part is longitudinal sectional at the uniform sheet that thickness is 15mm in its center, then presses
Full texture analysis is carried out according to following setting program.
Parameter setting is popped one's head in：P35 press disc types are popped one's head in；Operation mode：Piezometry；Test compression ratio：60%；Operate class
Type：Texture analyzes (Texture profile analysis, TPA) operation；Rate before test：2.0mm/s；Test rate：
1.0mm/s；Rate after test：1.0mm/s；Induction force：Auto-5g；2 second compression time intervals：5s.
6, steamed bun specific volume measures：
Mass measurement：After the good steamed bun cooling 1h of shortening, the quality of entire steamed bun is weighed.
Cubing：Steamed bun volume is measured with loaf volume measuring instrument (the vegetable seed substitution method of measurement).
The specific volume of sample is calculated according to the following formula：λ=v/m
In formula：λ is steamed bun specific volume, m L/g；V is steamed bun volume, m L；M is quality of steamed bread, g
Embodiment 1
Potato (Atlantic Ocean) is cleaned up into removal surface silt, potato is cut into the slice of 0.6cm, put by peeling
It is spare in water.Water and potato slices are placed in glass beaker, wherein water and potato slices mass ratio are 2:1.By glass
Glass beaker, which is put into microwave equipment, to be handled, and microwave treatment density is 3w/g potatos, and the temperature of microwave treatment is set as 40 DEG C, place
System temperature is first increased to 40 DEG C according to the irradiation dose of 3w/g potatos during reason, passes through pulsed microwave (spoke later
According to dosage≤3w/g potatos) control temperature be maintained at 40 DEG C, coprocessing 5min.Cooling technique refers to that cold water is cooled to potato
Then potato slices are pulled out and are drained by centre of slice temperature≤20 DEG C.Potato slices are laid in air blast and done by drying process
It is dried in dry case, under the conditions of 55 DEG C to moisture≤8%, crushing obtains finished product.With the full powder of life, the existing work of potato snowflake powder
The effect of color protection of the product obtained under skill compares (shown in table 1), the color protection effect of the potato full-powder of microwave radiation technology process for producing
Fruit is substantially better than potato starch, is not much different with potato flakes.
1 microwave treatment potato full-powder of table is compared with the full powder of snowflake, raw full powder effect of color protection
Embodiment 2
Potato (Xia Bodi) is cleaned up into removal surface silt, potato is cut into the slice of 1cm, is put in by peeling
It is spare in water.Water and potato slices are placed in glass beaker, wherein water and potato slices mass ratio are 2:1.By glass
Beaker is put into microwave equipment and handles, and microwave treatment density is 9w/g potatos, and the temperature of microwave treatment is set as 60 DEG C, processing
System temperature is first increased to 60 DEG C according to the irradiation dose of 9w/g potatos in the process, passes through pulsed microwave (irradiation later
Dosage≤9w/g potatos) 60 DEG C are kept the temperature at, coprocessing 3min.Cooling technique refers to that cold water is cooled to potato slices
Then potato slices are pulled out and are drained by central temperature≤20 DEG C.Potato is crushed, is dried with low temperature thin layer drying,
It is dried under the conditions of 45 DEG C to moisture≤8%, crushing obtains finished product.It is obtained under the full powder of life, potato snowflake powder prior art
To the gelatinization degree of product compare (shown in table 2), the potato full-powder of microwave radiation technology process for producing is not since temperature is high, processing
Time is short, and gelatinization degree is obviously low compared with potato flakes, is higher than potato starch.
2 microwave treatment potato full-powder of table is compared with the full powder of snowflake, raw full powder gelatinization degree
Embodiment 3
Potato (pale reddish brown white) is cleaned up into removal surface silt, potato is cut into the slice of 0.9cm, put by peeling
It is spare in water.Water and potato slices are placed in glass beaker, wherein water and potato slices mass ratio are 2:1.By glass
Glass beaker, which is put into microwave equipment, to be handled, and microwave treatment density is 7w/g potatos, first according to 7w/g potatos in processing procedure
Irradiation dose system temperature is increased to 70 DEG C, temperature is made by pulsed microwave (irradiation dose≤7w/g potatos) later
It is maintained at 70 DEG C of processing 3min.Cooling technique refers to that cold water is cooled to potato slices central temperature≤20 DEG C, then by Ma Ling
Potato slice, which is pulled out, to be drained.Potato slices are laid in air dry oven by drying process, are dried to moisture and are contained under the conditions of 65 DEG C
Amount≤8%, crushing obtain finished product.It is main to microwave radiation technology process for producing potato full-powder, raw full powder, potato snowflake powder flavor at
It is analyzed (shown in Fig. 1), first principal component and Second principal component, refer to the main composition of three kinds of full powder flavors, two
Person's and 96% or more, the whole flavor of Quan Fen can be represented by the two principal component approximations.Microwave radiation technology process for producing
The first principal component of potato full-powder flavor substance is between potato flakes and potato starch, Second principal component,
It is relatively low compared with potato flakes, potato fecula.The potato full-powder flavor and fresh potato of microwave radiation technology process for producing
It is close.Microwave radiation technology process for producing potato full-powder, raw full powder, potato snowflake powder subjective appreciation (table 3) also demonstrate master
Composition analysis result.
The subjective appreciation standard of 3 microwave radiation technology process for producing potato full-powder of table, potato starch, potato snowflake powder
And result
Embodiment 4
Potato (Xia Bodi) is cleaned up into removal surface silt, potato is cut into the slice of 1.2cm, put by peeling
It is spare in water.Water and potato slices are placed in glass beaker, wherein water and potato slices mass ratio are 1:1.By glass
Glass beaker, which is put into microwave equipment, to be handled, and microwave treatment density is 5w/g potatos, first according to 5w/g potatos in processing procedure
Irradiation dose so that system temperature is increased to 60 DEG C, temperature is made by pulsed microwave (irradiation dose≤5w/g potatos) later
It is maintained at 60 DEG C of processing 5min.Cooling technique refers to that cold water is cooled to potato slices central temperature≤20 DEG C, then by Ma Ling
Potato slice, which is pulled out, to be drained.Potato slices are crushed, are dried with pneumatic conveying drying, it is dry to moisture≤8%.With wheat
Medium strength flour compound, make microwave potato full-powder adding proportion be 40% potato steamed bun, and with addition same ratio snow
Flower full-powder steamed bread, raw full-powder steamed bread and wholemeal steamed bun are compared (Fig. 2, table 4, table 5).It can obtain, the full powder steamed bun of microwave
Head full texture data, specific volume and flour steamed bun it is more close.Snowflake full-powder steamed bread is easy to crack, rough, raw full powder steamed bun
Head easily collapsing, stomata is inhomogenous, and microwave full-powder steamed bread is superior to snowflake full-powder steamed bread and life is complete from appearance, stomata etc.
Powder steamed bun, it is more close with flour steamed bun.Therefore, the potato full-powder of same ratio, the steamed bun made from the full powder of microwave are added
Performance is more excellent.
The full texture analysis of the full powder of 4 microwave of table, raw full powder, potato snowflake powder steamed bun
The specific volume of the full powder of 5 microwave of table, raw full powder, potato snowflake powder steamed bun
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not limited to the present invention, any to be familiar with this skill
The people of art can do various change and modification, therefore the protection model of the present invention without departing from the spirit and scope of the present invention
Enclosing be subject to what claims were defined.
Claims (10)
1. a kind of method producing potato full-powder, which is characterized in that utilize microwave treatment potato；The microwave treatment dosage
For 1~10w/g potatos, temperature is 20~80 DEG C, and processing time is 2~20min.
2. according to the method described in claim 1, it is characterized in that, carrying out microwave to the potato after slice, stripping and slicing or slitting
Processing.
3. method according to claim 1 or 2, which is characterized in that also impregnated before the microwave treatment；The immersion
It is to impregnate potato block, potato slices or potato ball with clear water or the water containing color stabilizer.
4. method according to claim 1 or 3, which is characterized in that specific steps include：By fresh potato through sort,
It after cleaning, peeling, is sliced, cuts or dices, be immersed in water or color stabilizer, microwave radiation technology is recycled to handle, after cooled dehydrated,
Process through drying, milling and sieving obtains the full powder finished product with relatively low gelatinization degree.
5. according to the method described in claim 4, it is characterized in that, the color stabilizer includes：Ascorbic acid, L-cysteine,
Sodium hydrogensulfite, citric acid, acetic acid citric acid or kojic acid.
6. according to the method described in claim 4, it is characterized in that, dry mode includes forced air drying, pneumatic conveying drying, low temperature
Freeze-drying, the drying of rotary flash distillation formula, changing temperature-pressure-difference and puffing drying, vacuum rake type drying, low temperature thin layer drying, vacuum and low temperature liquid
Body is continuous drying or rotary vane type is dried.
7. according to any method of claim 1~6, which is characterized in that the kind of potato includes the Atlantic Ocean, Holland ten
Five, Xia Bodi, gram new No.1, pale reddish brown white or middle potato 18.
8. the starch burn degree that any method processing of application claim 1~7 obtains is relatively low, color and luster is good, raciness
Potato full-powder.
9. any the method for claim 1~7 is being prepared using potato as the application in the food of constitutive material.
10. application according to claim 10, which is characterized in that the food includes but not limited to steamed bun, bread, egg
Cake, biscuit, noodles, deep-fried twisted dough sticks, rice flour, fried dough twist, thin pancake or compounding rice.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287939A (en) * | 2018-10-16 | 2019-02-01 | 新疆农业科学院综合试验场 | A kind of potato fish roe and preparation method thereof |
| CN110403160A (en) * | 2019-07-17 | 2019-11-05 | 湖北根聚地农业发展股份有限公司 | A method of utilizing the raw full powder of the dry preparation sweet potato of hot wind-microwave coupling |
| CN111165532A (en) * | 2020-02-11 | 2020-05-19 | 云南由你啃食品有限公司 | Potato cake and processing method thereof |
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