Processing Technology and Development Status of Mashed Potato

Mashed potato is an important content of potato food, which can be made directly from fresh potato, or made from dehydrated potato powder mixed with hot water． It is a traditional dish in catering industry and a new star in the instant food industry, which would have a broad market development space in the future． Mashed potato puree products are usually evaluated from aspects of taste, flavor, color, texture and nutritional composition． Pretreatment, making and drying techniques have the most direct influence on quality of mashed potato． At present, domestic mashed potato technology is constantly optimized, new puree equipment is also increasing rapidly, but there are still a lack of perfect technics in production process of mashed potato, such as poor taste and flavor, loss of nutrients and high production energy consumption． To realize leap-forward development of mashed potato food, it is important to seek innovation and breakthrough in fields of variety screening, integrated processing and new formula research and development．