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Application filed by Національний Університет Харчових ТехнологійfiledCriticalНаціональний Університет Харчових Технологій
Priority to UAU201511355UpriorityCriticalpatent/UA106906U/en
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A method for vitaminized dried potato production provides sorting, sizzling, washing, inspection, peeling, sulfitization and additional peeling, leaching, cutting, blanching, drying to the dry substance content of 93-94 %, inspection, sorting, dosing, packing and storage preservation. The sliced potato is blanched during 0,5-2 minutes in sodium isoascorbate solution with the concentration 0,01-0,1 % at a temperature of 90-100 °C. Then it is additionally matured in a carroty juice with dried substance content of 10-50 % with ascorbic acid addition of 1-20 % concentration at the temperature of 4-30 °C during 1-30 minutes and dried maintaining the potato temperature within 30-60 °C.
UAU201511355U2015-11-182015-11-18A method for vitaminized dried potato production
UA106906U
(en)