How to Make Potato Fruit Leather and Jam

1. Potato and Carrot Fruit Leather

(1) Ingredient ratio: potatoes 30 kg (or 20 kg), carrots 70 kg (or 80 kg), white granulated sugar 60 kg-70 kg, citric acid as needed, water 40 kg-50 kg.

(2) Production process: raw material selection -> washing -> softening -> crushing -> sieving -> concentration -> spreading into sheets -> baking -> peeling off sheets -> packaging -> finished product.

(3) Key production points: (1) Material selection. Choose fresh carrots and remove the fibrous parts; for potatoes, dig out the sprouted parts. (2) Washing. Wash the raw materials clean with water, then cut them into thin slices. (3) Steaming and boiling. Put the raw materials into a pot, add water and steam-boil for about 30 min, until the carrots are soft and can be mashed into a pulp. (4) Crushing. Use a hammer mill or pulping machine to mash the steamed carrots and potatoes into a slurry; the finer the better, and it should be able to pass through a sieve with a mesh diameter of 0.6 mm. (5) Concentration. Add white granulated sugar to the filtered slurry, along with a small amount of citric acid, and boil for a period of time. When the slurry becomes a thick paste, scoop it up with a spatula and let it fall in a thin sheet. At this point, test the paste with precision pH test paper; when the pH is about 3, concentration can be stopped. If the acidity is insufficient, add an appropriate amount of citric acid solution. (6) Spreading into sheets. Pour the concentrated paste onto a glass plate; a thicker plastic sheet can also be used instead of the glass plate, and scrape it with a wooden strip into a sheet 0.5 cm thick; it should not be too thin or too thick. If too thin, the product becomes hard; if too thick, it breaks easily when peeled. (7) Drying. Put the spread fruit pulp into a drying room and bake at 55 degC-65 degC for 12 h-16 h, until the fruit pulp becomes a tough fruit skin, then peel off the sheet.

2. Potato Jam

(1) Ingredient ratio: mashed potato 150 kg, milk powder 175 kg, granulated sugar 84 kg, pineapple pulp 15 kg, an appropriate amount of citric acid (to adjust the pH to 4), iodized salt, thickener and flavor enhancer, with water at 10% of the total mass of the first three.

(2) Production process: (1) potatoes -> peeling -> color-protection treatment -> steaming and mashing -> beating into a homogeneous slurry; (2) pineapple -> peeling -> pulping -> pressure filtration; (3) agar, carrageenan -> heating to dissolve.

(1) + (2) + (3) mix evenly -> boil -> blend -> hot filling -> seal and invert -> staged cooling -> finished product.

(3) Key production points: (1) Slicing. After peeling the potatoes, immediately cut them into 5 slices-6 slices, soak them in 0.05% sodium metabisulfite solution for 10 min, and wash to remove residual sulfur, then steam for 10 min and set aside. (2) Sieving. Peel the pineapple, pulp it, and pass it through an 80-mesh silk cloth sieve; prepare the thickeners agar and carrageenan by heat-dissolving them in 20 times their amount of water at a ratio of 1:2. (3) Adding ingredients. First boil the potato slurry with white sugar, pineapple pulp, milk powder and thickener to 100 degC; before removing from the heat, add citric acid, iodized salt (0.3% of the total material mass) and flavor enhancer in order. (4) Hot filling: use hot filling above 85 degC; the bottles and caps should be pre-sterilized with heat.

(4) Product quality standards: (1) Sensory indicators. The product is (light) yellow, glossy and uniform; the taste is sweet and sour, with the inherent aroma of milk and pineapple, and no obvious potato taste; the jam body is a viscous gel with no liquid exuding on the surface. (2) Physicochemical indicators. Sugar content (invert sugar) not higher than 35%, total soluble solids not higher than 40% (measured with a refractometer). (3) Hygiene indicators. Tin not higher than 200 mg/kg, lead not higher than 2 mg/kg, copper not higher than 10 mg/kg; no pathogenic bacteria and no spoilage caused by microbial action.

Potato jam has the characteristics of lower sugar content than fruit jam, rich high-quality nutrients, and a relatively good taste and quality; the product is mainly used as a filling for flour-based products or as a sweet spread.